SEARED SALMON WITH PONZU AND BABY BOK CHOY
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 4 servings of fish, 4 (4-ounce) servings of bok choy
Number Of Ingredients 10
Steps:
- Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
- Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
- Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
- Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.
Nutrition Facts : Calories 293 calorie, Fat 16 grams, SaturatedFat 3 grams, Carbohydrate 3 grams, Protein 34 grams
PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES
Steps:
- Preheat the oven to 350 degrees F.
- Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
- Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
- In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
- Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
- In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
- Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
- Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
- In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
- about 1 1/2 cups vinaigrette
SALMON WITH WASABI AND GINGER
This recipe is loosley based on something similar from Cooking Light. My wonderful daughter liked it so much, she took all of the leftovers for lunch and didn't leave me any!!! I freeze my ginger and when I need it, I take it out of the freezer for about 5 minutes before I grate it. If you let it thaw somewhat, it is easier to grate and you get more of the ginger rather than the ice crystals
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine soy sauce, wasabi, ginger and sesame oil. Set aside.
- With a knife, score down and across the fish for the marinade to catch in, making sure that you do not go through the fillet. Spread the marinade on the fish and marinate up to 3 hours.
- Preheat oven to 375.
- Bake the salmon for 17 - 20 minutes or until nice and flaky.
ASIAN-INSPIRED WASABI SALMON SALAD WITH A GINGER DRESSING (PALEO, LOW-CARB)
I'm a HUGE fan of this tasty Asian-inspired wasabi salmon salad with a ginger dressing! Paleo, dairy-free, gluten-free, grain-free.
Provided by The Harvest Skillet
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 450F.
- Prep sauces and set aside. These can be made ahead of time to speed up the process.
- Slice salmon into four servings. Place on a baking sheet, and sprinkle with salt and sesame seeds. Place in oven and bake for 12-14 minutes, or until internal temperature reaches right around 145F.
- While salmon is cooking, prep salad by chopping lettuce and cucumber. To a bowl, add chopped greens, tomatoes, cucumber and mandarin oranges. Add in ginger citrus dressing and toss to coat. Alternatively, you can drizzle the dressing over each individual serving bowl.
- Once salmon is done, remove from oven and allow to cool for a few minutes. Drizzle with the wasabi sauce. Place salmon on top of salad, add a squeeze of lime if desired, and enjoy.
SESAME SALMON BOWLS
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.
Provided by Kay Chun
Categories grains and rice, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
- In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
- Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
- Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.
SESAME-GINGER PAN SEARED SALMON
This salmon is tender and moist with a crispy outer coating. It is seasoned just right with toasted sesame oil, a hint of ginger and savory seasonings. I like to garnish each fillet with sesame seeds toasted in pan drippings, but you may choose to omit per your preference.
Provided by MarthaStewartWanabe
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drizzle sesame oil over salmon and rub over all sides of fish. Set aside.
- In a small bowl, combine ground ginger, garlic powder, onion powder, salt & pepper. Season all sides of fish and allow to dry marinate at room temperature for 30 minutes.
- Place a large skillet over medium heat and add olive oil. Once the oil is fragrant and glistening, sear one side for 5-7 minutes. Carefully turn and sear the opposite side for another 5-7 minutes. Once salmon is cooked through, remove to serving plate and cover.
- Lower skillet heat to medium-low and toast sesame seeds for 1-2 minutes or until fragrant and thoroughly coated with the oils and seasonings remaining in the pan.
- Spread seeds evenly over the top of each filet.
- Serve and enjoy!
Nutrition Facts : Calories 454.4, Fat 19.2, SaturatedFat 3.3, Cholesterol 146.3, Sodium 529.7, Carbohydrate 0.9, Fiber 0.3, Protein 65.5
More about "seared salmon bowl with ginger wasabi dressing recipes"
WASABI SALMON BOWL RECIPE - THE SOCCER MOM BLOG
From thesoccermomblog.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 795 per serving
GINGER WASABI SALMON - COOKS WELL WITH OTHERS
From cookswellwithothers.com
Ratings 3Servings 4Cuisine AmericanCategory Main Course
- In a bowl mix together the soy sauce, honey, ginger, and wasabi sauce. Divide this mixture in half. Brush half over top of the salmon fillets before cooking and again halfway through cooking, set aside the other half.
- Place the baking sheet into a 425 degree oven for 12 minutes. If you want the top charred, turn broiler on high on for the last minute or two. When removing salmon from baking sheet, slide a spatula between the salmon and salmon skin and it will easily separate.
ASIAN PAN SEARED SALMON SALAD WITH HONEY SESAME …
From therecipecritic.com
SALMON “POKE” BOWLS WITH GINGER-SESAME DRESSING | RECIPE
From kosher.com
SALMON SALAD WITH ASIAN GINGER SESAME DRESSING
From recipetineats.com
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
From onceuponachef.com
SEARED WASABI-GLAZED SALMON WITH "FORBIDDEN" RICE RECIPE
From myrecipes.com
SEATTLE ASIAN SALMON BOWLS - SKINNYTASTE
From skinnytaste.com
SUSHI BOWLS WITH WASABI GINGER DRESSING - DINNERS …
From dinnersswerved.com
LOADED SUSHI BOWLS WITH GINGER WASABI DRESSING - KIT'S KITCHEN
From kitskitchen.com
SEARED SALMON BOWLS WITH MISO BUTTER - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
SPICY GINGER SALMON BUDDHA BOWL - PERFECT KETO
From perfectketo.com
SEARED WASABI-GLAZED SALMON WITH "FORBIDDEN" RICE RECIPE
From sunset.com
SEARED SALMON WITH WASABI SOY DRESSING RECIPE - JAPAN CENTRE
From japancentre.com
GINGER AND SOY GLAZED SALMON POKE BOWL - SAVOURED KITCHEN
From savouredkitchen.com
SEARED TUNA BOWLS W/ HONEY GINGER DRESSING - MY LIFE IN AN APRON
From mylifeinanaprn.com
SEARED GINGER AND SESAME SALMON BOWLS | THE HEALTHY HUNTER
From thehealthyhunterblog.com
RECIPE FOR PAN-SEARED SALMON RICE BOWL-4.5 STARS (23 REVIEWS)
From munchery.com
SEARED SALMON WITH WASABI SOY DRESSING RECIPE - JAPAN CENTRE
From japancentre.com
SWEET & SOUR SALMON RICE BOWL WITH WASABI VINAIGRETTE
From sugarlovespices.com
PAN-SEARED SALMON WITH WASABI DRESSING AND BOK CHOY
From recipesty.com
GRILLED SALMON BOWL WITH MISO-GINGER DRESSING
From bbqingwiththenolands.com
WASABI SALMON BOWL RECIPE - EASY RECIPES
From recipegoulash.cc
GINGER WASABI SALMON BOWL – SAVORING SOLO
From savoringsolo.com
SEARED SALMON WITH WASABI AND LEMON CREAM SAUCE
From sweetbeginningsblog.com
SPIRALIZED SUSHI BOWL WITH SALMON SASHIMI AND GINGER MISO DRESSING
From inspiralized.com
SEARED SALMON SUSHI BOWLS WITH CUCUMBER, AVOCADO, AND UNAGI …
From salimaskitchen.com
SEARED SALMON SUSHI BOWLS - HEALTHY FOOD GUIDE
From healthyfood.com
PAN-SEARED SALMON WITH WASABI DRESSING AND BOK CHOY THE BEST …
From patriotsnfljersey3.blogspot.com
CRISPY PAN-SEARED SALMON WITH BABY BOK CHOY, CILANTRO-WASABI …
From hellofresh.com
SEARED GINGER-BALSAMIC SALMON WITH HOT AND SOUR SLAW
From aol.com
WASABI AND GINGER BAKED SALMON - LESLIE BECK
From lesliebeck.com
VIBRANT SALMON POKE BOWL – A COUPLE COOKS
From acouplecooks.com
TASTY RECIPES: PAN-SEARED SALMON WITH WASABI DRESSING AND BOK …
From recipestastyrecipes.blogspot.com
GRILLED SALMON WITH WASABI-GINGER MAYONNAISE - RECIPE
From finecooking.com
CAJUN SALMON BOWL WITH SESAME GINGER SALAD - EVERYDAY A
From everydaya.ca
AHI POKE SUSHI BOWLS WITH WASABI SAUCE - THE ROASTED ROOT
From theroastedroot.net
SEARED SESAME-COATED SALMON SANDWICH & WASABI MAYONNAISE …
From myrecipes.com
SEARED AHI TUNA WITH WASABI GINGER SAUCE | RECIPE - KITCHEN STORIES
From kitchenstories.com
SIMPLE PAN SEARED SALMON WITH GINGER SOY MARINADE
From cookingchatfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love