Salmon With Soy Honey And Wasabi Sauces Recipes

SALMON WITH SOY-HONEY AND WASABI SAUCES

Steps:

• Marinate salmon:,
• Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
• Preheat broiler.
• Make sauces:
• Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
• Stir together wasabi powder and water in a small bowl.
• Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
• Serve salmon drizzled with sauces.

SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE

Steps:

• Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
• In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

JAPANESE WASABI SOY SALMON

Steps:

• Combine soy sauce, wasabi, and sesame oil in a plastic bag or bowl and add fish. Marinate for at least 5 minutes or more, turning occasionally to coat.
• Remove fish and keep leftover marinade.
• Spay cooking pan with spray and broil salmon on each side for 2-4 minutes.
• Add remaining marinade and cook for another 2 minutes or until done.
• Serve with pink sushi ginger, brown rice and vegetables (not included in calories).

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.

WASABI & HONEY GLAZED SALMON RECIPE - (5/5)

Steps:

• SAUCE: In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.) Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes (mine took closer to 10 minutes). Remove from the heat. My adaption to this recipe is that I prefer to sear and roast salmon in an oven-proof skillet. Preheat oven to 425°F. Lightly coat an oven-proof skillet with olive oil and heat on medium-high. Season the salmon with a little kosher salt & fresh cracked pepper. When the oil begins to shimmer, and just starts to smoke, add the salmon, skin side up. Sear, without moving it around for 3 to 4 minutes. Turn the salmon over, skin side down. Brush some of the glaze onto the salmon and then place the skillet of salmon into the oven for about 4 minutes. Spoon the remainder of the sauce over the salmon and serve hot.

BAKED SALMON WITH WASABI SAUCE

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
• Bake 15 to 20 minutes or until salmon flakes easily with fork.
• Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
• Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

WW HONEY-GLAZED SALMON WITH WASABI - 4 POINTS

Steps:

• To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
• Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
• Remove from the heat; cover and keep warm.
• Meanwhile, sprinkle the salmon with the salt and the pepper.
• Spray a large nonstick skillet with nonstick spray and set over high heat.
• Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.
• Spoon the sauce over the salmon.
• Sprinkle with the scallions.
• Serve at once.