Soy Ginger Salmon With Napa Sesame Slaw Recipes

SOY GINGER SALMON

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.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

SESAME SALMON WITH ORANGE SLAW RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
• Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
• In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
• Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
• Transfer the fillets to a greased rimmed baking sheet.
• Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
• Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
• Enjoy!

SOY & GINGER SALMON WITH SOBA NOODLES

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.

SOY GINGER SALMON WITH NAPA SESAME SLAW

Steps:

• Mix 2 tablespoons vegetable oil, tamari, lime peel and juice, hot pepper sauce and ginger. Add salmon and marinate (turning occasionally) for 30 minutes.
• In bowl whisk vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add cabbage and toss to coat. Add chives and sesame seeds. Season to taste with salt and pepper.
• Grill salmon on medium high heat for 4 minutes per side for fully cooked salmon or 3 minutes per side for medium rare salmon.
• Serve salmon on top of the slaw.

GINGER-SOY BAKED SALMON

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.

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 SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.