Salmon Won Tons With Ginger Red Vinegar Dipping Sauce Recipes

FAST SALMON WITH A GINGER GLAZE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Season salmon fillets with salt.
• Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
• Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
• Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
• Sprinkle basil on top of salmon; spoon glaze over basil.

ROASTED SALMON WITH ORANGE-GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
• Stir balsamic vinegar and ginger root into orange juice.
• Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
• Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

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.

GINGER DIPPING SAUCE

Steps:

• In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

SALMON WONTONS

Steps:

• Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly.
• Heat oil for deep-frying over medium to medium-high heat.
• Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.)
• Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown, 3 to 4 minutes per side.
• Drain on brown paper bags or paper towels, and serve hot with dipping sauce.
• Dipping sauce: sweet-and-sour sauce, plum sauce, or a combination of 1 cup duck sauce, 1 to 2 tablespoons soy sauce, 1 teaspoon hoisin sauce, and a dash of chili oil.

DUMPLINGS WITH GINGER DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil. In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside. In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
• Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling.
• Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter. Serve with a dipping sauce.

BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE

Steps:

• Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
• Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
• Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

SALMON SUPREME WITH GINGER SOY SAUCE

Steps:

• In a shallow bowl, combine flour and cornstarch. Dip fillets in flour mixture. In a large nonstick skillet, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add sherry, stirring to loosen browned bits from the pan. Stir in the remaining ingredients; cook, stirring occasionally, for 2 minutes to allow flavors to blend. Serve with salmon.

SALMON WITH BALSAMIC CITRUS GINGER GLAZE

Steps:

• Preheat oven to 350 degrees and season both sides of salmon generously with salt and pepper.
• In a bowl, combine honey, balsamic vinegar, soy sauce, orange juice, orange zest, ginger, and oil to make glaze.
• Place salmon in a baking pan and pour glaze over fish.
• Place salmon in preheated oven until fish flakes easily with a fork.

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!

SALMON WON TONS WITH GINGER & RED VINEGAR DIPPING SAUCE

Steps:

• To make the dipping sauce, place the ginger in a small heatproof bowl, cover with boiling water and leave to soften for 1 minute, drain well and place in a small serving bowl along with the vinegar and sugar. Stir to dissolve the sugar, then set aside.
• Dissolve the cornflour in 2 teaspoons cold water, stirring to form a paste.
• Cut the salmon into 1cm-wide strips (just under 1/2-inch strips) that are 6cm in length (about 2 1/2 inch). Place a salmon piece on each won ton wrapper and top with a couple of slices of green shallot. Season with a little salt and freshly ground black pepper. Brush around the edges of the won tons with some of the cornflour mixture. Fold each of the won tons over to enclose the salmon, forming a small rectangle. Press to seal the edges, pressing out any air as you do do so. The won tons can be stored in the fridge at this stage until you are ready to cook them.
• One third fill a wok with the oil over a high heat and once the surface starts to shimmer add half the won tons and cook for about 30 seconds or until dark golden and crispy. Drain on paper towels while cooking the remaining won tons.
• Garnish with herbs and serve immediately with the red vinegar dipping sauce.