Spicy Teriyaki Glazed Salmon With Cucumber Green Onion Relish Recipes

SWEET AND SPICY ONION RELISH

Steps:

• Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
• Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY

Steps:

• Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
• Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2-3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
• Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
• Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

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.

TERIYAKI GLAZED SALMON

Steps:

• Season the salmon with the lemon pepper seasoning (honestly-I do not measure-I just shake on the seasoning)Cut salmon into serving portions.
• Hint:Remove skin if you prefer(which I do) but skin can be left on-just season both sides and cook top side down first(display side).
• Place salmon in heated pan (I use medium -high heat to start,then go down to medium)-with a small amount of olive oil.
• If leaving the skin on-place fish in the pan skin side up.
• Cook until flesh becomes flaky,forming a crust from the olive oil and seasoning.
• Flip and cook few minutes more until desired doness.
• Pour prepared teriyaki sauce over filets in the last few minutes to warm.
• Serve with your favorite seasoned rice and a nice salad.
• Cheaters method:.
• I just purchase Gordon's frozen Lemon Butter salmon filets-heat according to direction (i do cheat and use the microwave method as stated on the box).
• Pour on some teriyaki sauce-warm and serve.

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.

STRAWBERRY-TERIYAKI GLAZED SALMON

Steps:

• Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half., Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1-in. baking pan. Broil 4-6 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tablespoons jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture.

TERIYAKI-GLAZED SALMON PATTIES

Steps:

• In a small saucepan stir together soy sauce, sugar and brown sugar together over medium heat, stirring well, until sugars dissolve; add ginger root, garlic, wine, and pineapple juice, and mix well.
• Bring mixture to a boil; reduce heat and simmer for 10 minutes.
• Mix together 2 tablespoons of cold water with the cornstarch and whisk into soy mixture.
• Stir and cook until mixture thickens; stir in sesame oil; set aside and keep warm.
• Combine salmon, breadcrumbs, green onion, green pepper, egg whites, and 3 tablespoons of the sauce until well combined.
• Form mixture into 4-5 patties.
• Spray skillet with cooking spray and heat over medium heat.
• Place patties in skillet and cook, 2-4 minutes per side, or until golden brown.
• To serve, place on plate with some of the sauce on patty, or serve patty on bun with sauce,"burger-style".