Salmon With Ginger And Cilantro Recipes

POACHED SALMON WITH GINGER AND CILANTRO

Steps:

• In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water.
• Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork).
• Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.

CILANTRO LIME SALMON

Steps:

• Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
• Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
• Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE

Steps:

• Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.

SALMON WITH GINGER AND CILANTRO

Steps:

• Gently rinse salmon fillet in very cold water, about 10 seconds each side. Pat salmon dry with paper towel. Rub sea salt into salmon, flesh-side only, until most of exposed flesh is coated. In medium sized bowl, mix together soy sauce, ginger and garlic with a fork or whisk. Once well combined, briefly mix in cilantro, just enough to cause a little "bruising" of the leaves but not so much as to completely mash them to a pulp. Pour mixture into baking dish (preferably glass). If possible, try to match the size of the baking dish as closely as possible to the size of the salmon fillet. Place salmon fillet, skin side up, in the baking dish. If the fillet is a pretty uneven thickness (i.e. a difference of more than an 1 inch), I will sometimes choose to "tuck in" the thinnest parts and/or the edges, to keep those portions from being very overcooked when the thicker portion is just finished. Preheat oven to 375 degrees F(190 C) . Cover baking dish, allow salmon to marinate for approximately 10 minutes. Baked covered salmon for 20 minutes, then remove from oven and turn fillet, if possible, to skin side down. At this point the majority of the salmon should flake easily with a fork and have changed color from a bright translucent reddish-pink to a opaque, bright orange-salmon color. Check the thickest part of the salmon with a fork, aligning tines along the natural grain of the fillet and pulling gently apart. The middle of the fillet should be opaque with a small amount of translucent portions. Return salmon to oven to bake for another 5-10 minutes, depending on how well cooked you wish it to be. Remove salmon from oven, transfer to serving plate and garnish with a few remaining cilantro leaves. Excellent served with rice, vegetables or any other mildly flavored side dish (so as not to overpower).

GINGER SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

GRILLED CHILLI & CILANTRO SALMON WITH GINGER RICE

Steps:

• Heat 1 tablespoon oil in a pan and at the same time put the water in another pot and bring to a boil.
• Fry the onion for a few minutes until lightly browned.
• Stir in the ginger and garlic for 1 minute, then stir in the rice.
• Add boiling water and a little salt, then bring to the boil.
• Cover and cook for 10-12 minutes until the rice is tender.
• Heat grill/broiler to medium.
• Brush a baking tray lightly with a little oil.
• Put the salmon on top and grill/broil for 4-5 minutes.
• Scatter with chilli, cilantro, remaining olive oil and seasoning.
• Grill/broil again for just 4-5 minutes until the salmon is cooked through.
• Serve with the rice and line halves for squeezing over.

CILANTRO AND WALNUT CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cover the bottom of a baking dish with the olive oil and arrange salmon in the dish.
• Process walnuts and garlic in a food processor until evenly chopped. Add cilantro, butter, salt, and pepper to walnut mixture; process until a paste forms. Spread walnut paste onto the salmon.
• Bake in the preheated oven until the salmon flakes easily with a fork, 20 to 25 minutes.

SALMON WITH GARLIC AND GINGER

Steps:

• In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.

ORANGE GINGER SALMON RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
• Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
• On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
• Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
• While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
• Roast the salmon for 8-10 minutes, or until it flakes easily when nudged with a fork.
• While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5-6 minutes. Once it has reduced, remove the pot from the heat.
• Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
• Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
• Enjoy!