Salmon With Sweet Sour Dressing And Spicy Green Salad Recipes

GREEN SALAD WITH SALMON

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salmon with salt and pepper. Add the salmon to the hot skillet and cook for 7 minutes on each side. Remove from the heat.
• Combine the mixed greens, tomatoes, dried cherries, pine nuts, broccoli and blueberries together in a bowl. Whisk together the remaining 4 tablespoons olive oil, vinegar and chives. Season with salt and pepper and pour half over the salad. Place the salmon on top of the salad and pour over the remaining dressing. Serve with toasted bread on the side.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

ALMOST AUNT SANDY'S SWEET AND SOUR SALMON

Steps:

• Preheat oven to 350 degrees. In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes.
• In a 9-by-13-inch baking dish, scatter red onion and half of the thyme. Place salmon on top, skin side down, and season with salt and pepper. Scatter remaining thyme, raisins and lemon on top.
• Stir vinegar and sugar into broth and let simmer for 1 minute to dissolve sugar. Remove garlic and bay leaf from broth; carefully pour broth over fish. Bake for 8 to 10 minutes, until fish is just cooked through to taste. Serve hot, warm or cold, with challah for dipping into broth.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

QALIYEH-E KHORMA (SPICY SWEET-AND-SOUR SALMON WITH DATES)

Steps:

• Onion, Cucumber, and Coriander Pickles:
• In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
• In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
• Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
• For the fish:
• In a small bowl, mix together all the dusting ingredients and set aside.
• Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
• Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
• Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
• In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
• Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
• Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.

SWEET AND SOUR SALMON

Steps:

• Preheat the oven to broil and position the oven rack to the top rack. Line a baking sheet with foil and spray with non stick cooking spray. Place the salmon filets skin side down on the prepared baking sheet, set aside.
• In a small saucepan combine soy sauce, vinegar, sugar, thai chili sauce, garlic and cornstarch. Bring to a simmer and whisk constantly until the sauce has thickened.
• Brush half of the sauce on top the salmon filets. Place in the oven and broil for 8-10 minutes or until the salmon is fully cooked, brushing the remaining sauce on top halfway through cooking. If the salmon starts to get too brown move the rack down some.
• Once the salmon has cooled a bit remove the skin and serve immediately with green onions and sesame seeds for garnish, if desired.

SALMON WITH SWEET SOUR DRESSING AND SPICY GREEN SALAD

Steps:

• To prepare the salad, toss the chillies, cilantro leaves, mint leaves, shallots, snow peas and sliced lime leaves together in a bowl, then set aside.
• To prepare the dressing, stir the brown and white sugars with 5 tablespoons water in a medium-sized saucepan over low heat, until the sugars have dissolved. Increase heat to medium, and continue to cook until lightly golden. Remove from heat, add the fish sauce and lime juice (be careful, it will splatter), and stir to combine.
• To cook the fish, firstly mix the flour and salt together in a bowl. Add the fish and coat well.
• Heat the oil in a heavy-bottomed (preferably nonstick) sauté pan just large enough to hold the salmon; it will be the right temperature when the oil forms ripples and barely begins to smoke.
• For inch-thick fillets, sauté over high heat for 3 to 5 minutes on the first side, then turn with a spatula and sauté for 2 to 3 minutes on the second side, depending on how you like your salmon done; saute the salmon more on the first side (the presentation side) than the second, so that you end up with a savory golden crust or crisp skin.
• Serve the fish topped with the spicy green salad. Spoon over the sweet and sour dressing, and serve with lime quarters.

SPICY-SWEET GLAZED SALMON

Steps:

• Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
• Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
• Turn on broiler to low.
• Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
• Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.