SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW
Steps:
- Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
- Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
- Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
- It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.
ROASTED SALMON WITH TOASTED SESAME SLAW
Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.
Provided by Kay Chun
Categories dinner, lunch, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Spoon reserved vinaigrette over the salmon and serve with the slaw.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams
CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
- Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
- Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
- Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
- Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.
SALMON FISH TACOS WITH ASIAN SLAW
Do you love fish tacos? Do you love Asian flavors? These salmon tacos are the best of both worlds.
Provided by Richtaylor
Categories Mexican Fish Tacos
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
- Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
- Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.5 g, Cholesterol 21.9 mg, Fat 13 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 2.5 g
THAI SALMON ON ASIAN SLAW
A seared salmon fillet on a bed of spicy broccoli slaw makes for a very filling and delicious meal. This recipe is designed for 2 but can easily be increased to serve 4 or more. This recipe was developed for RSC #13.
Provided by PaulaG
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
- In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
- In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
- To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.
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- Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 minutes. Turn salmon over; cook 3 minutes. Add orange juice to pan; cook 30 seconds or until liquid almost evaporates and fish flakes easily when tested with a fork.
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