SOY GINGER SALMON NOODLES
Just a few ingredients, and you have yourself an incredible salmon dish that is protein packed and a great source of omega-3.
Provided by Dannii
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Preheat your oven to 220°C/450°F/Gas 7. Mix all the sauce ingredients together (except the vinegar).
- Pour two thirds of the sauce over the salmon fillets. Marinade in the fridge for 30 minutes.
- Put in the oven and bake for 15 minutes.
- Stir fry any vegetables that you are using along with the noodles (boil first if using dried noodles).
- Add the rice vinegar to the remaining sauce and heat gently.
- Serve the salmon on top of the noodles with the remaining sauce. Top with sesame seeds, sliced chillies and chopped spring onions (scallions).
Nutrition Facts : ServingSize 1 portion, Calories 517 kcal, Carbohydrate 58 g, Protein 37 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1123 mg, Fiber 4 g, Sugar 14 g
SOY GINGER SALMON
Salmon is marinated in soy, brown sugar, juice, spices, and fresh ginger; then broiled to perfection! My family and friends rave about this fish with every bite. Even my husband, who wouldn't eat salmon, now asks when we're having it again. Please try, for you and your family's health!
Provided by onassis75
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 3h20m
Yield 4
Number Of Ingredients 8
Steps:
- Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
- Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
- Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
- Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
- Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 22.3 g, Cholesterol 67 mg, Fat 15.8 g, Fiber 0.2 g, Protein 24.1 g, SaturatedFat 3 g, Sodium 764 mg, Sugar 19.8 g
GINGER-SOY SALMON & ASIAN NOODLES
Can sub any other firm fish. From Chef Steph who was chosen as one of 24 finalist for Sears' Chef Challenge.
Provided by gailanng
Categories Asian
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Ginger-Soy Salmon: Place the salmon in a shallow baking dish or large pie plate. Whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. Pour the mixture over the salmon and turn the salmon to coat. Let marinate in the refrigerator for 20 - 30 minutes, turning once. Note: Can place fish in ziplock bag with marinade and massage to coat evenly.
- Preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. Cook the salmon for 3-4 minutes per side. Serve each piece of salmon atop Asian-Style Noodles.
- Asian-Style Noodles: Cook the pasta 1 minute shy of the package directions.
- In the meantime, heat a large skillet or wok over med-high heat. Add the vegetable oil until it starts to smoke. Add the bell peppers and snap peas until they start to brown a little, about 2 minutes. Add the carrots and onion and cook 2 minutes. Reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn't burn. Add the soy sauce and vegetable broth and let cook another 2 minutes. Add the pasta and cook another 2 minutes. Divide among four plates or shallow bowls, top with Asian-Marinated Salmon.
Nutrition Facts : Calories 897.1, Fat 29.8, SaturatedFat 4.4, Cholesterol 77.4, Sodium 2507.2, Carbohydrate 100.6, Fiber 6.3, Sugar 10.8, Protein 55.2
GINGER-SOY SALMON WITH SOBA NOODLES
This is a yummy Japanese recipe that I love! It's SOO easy to make, and it turns out great! For a variation, replace the salmon fillet with fresh tuna and use somen noodles instead of soba.
Provided by Chelsea_
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 225C (440F).
- Mix together the soy sauce, mirin and ginger in a bowl until well combined.
- Arrange the vegetables evenly in the center of each piece of foil and place a salmon fillet on top.
- Spoon equal amounts of the soy mixture over each.
- Fold the foil over the fish and vegetables and seal the parcels (folding the edges together tightly).
- Cook the parcels directly on the oven rack for 15 minutes.
- Cook the soba noodles in boiling water for 4 minutes, drain and place evenly on each serving plate.
- Transfer the fish and vegetables from the foil packets to each bed of noodles and drizzle with the reserved cooking liquid to serve.
Nutrition Facts : Calories 579.9, Fat 7.3, SaturatedFat 1.2, Cholesterol 93.6, Sodium 2897.1, Carbohydrate 78.8, Fiber 3.1, Sugar 4.9, Protein 54.7
SOY & GINGER SALMON WITH SOBA NOODLES
A light and healthy stir-fried noodle dish with fish glazed in Asian flavours - a nutritious midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- In a small bowl, mix the ginger, garlic, soy and vinegar. Add the salmon and leave to marinate for 10 mins. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 mins on each side, then tip in the marinade and a splash of water, and bubble for 1 min.
- Cook the noodles following pack instructions. Tip in the soya beans 3 mins before the end, then add the veg mix for the final min. Drain everything really well. Serve the noodles and veg with the salmon and sauce spooned over.
Nutrition Facts : Calories 531 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
GINGER-SOY BAKED SALMON
Light and tangy baked salmon!
Provided by GODBLESSAVANESSA
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.
- Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 3.8 g, Cholesterol 60.8 mg, Fat 11.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 2.2 g, Sodium 4851.7 mg, Sugar 0.1 g
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
GINGER & SOY SALMON EN PAPILLOTE
Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with Jasmine or basmati rice
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.
- Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
- Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
- Roast for 20-25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.
Nutrition Facts : Calories 391 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
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- Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.
- In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
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