Salmon Bulgogi Salmon Recipes

LOMI LOMI SALMON

Lomi Lomi Salmon image

Provided by Food Network Kitchen

Time P1DT30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup kosher salt
1/2 cup sugar
1/2 bunch fresh cilantro
1 pound wild salmon fillet (skin removed), rinsed and patted dry
1/4 cup chopped fresh cilantro
2 plum tomatoes, seeded and diced
4 scallions, thinly sliced
1 jalapeno or serrano pepper, seeded and diced
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
Juice of 1 lime
Chopped macadamia nuts, for garnish (optional)

Steps:

Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.
The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.
Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and "massaged" with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired.

SALMON BULGOGI WITH BOK CHOY AND MUSHROOMS

Salmon Bulgogi With Bok Choy and Mushrooms image

Make and share this Salmon Bulgogi With Bok Choy and Mushrooms recipe from Food.com.

Provided by Dr. Jenny

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 large garlic cloves, peeled, divided
1/3 cup chopped green onion
1/4 cup soy sauce
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
1 piece fresh ginger, peeled (3/4 inch cube)
2 teaspoons sugar
1 teaspoon sesame oil
3/4 teaspoon chili-garlic sauce
4 (6 ounce) center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2 inch wide strips (about 7 cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced

Steps:

Blend 1 garlic clove and next 7 ingredients in mini processor.
Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.
Preheat oven to 500 degrees F. Arrange fish, with some marinade still clingining, on rimmed baking sheet.
Transfer any marinade in dish to small saucepan.
Roast fish until just opaque in center, about 8 minutes.
Bring marinade in saucepan to boil; set aside and reserve for glaze.
Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in one garlic clove. Stir fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
Divide vegetables among plates. Top with salmon. Brush fish with glaze.

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