BROILED SALMON WITH THAI SWEET CHILI GLAZE
Marinated in sweet chili sauce, soy sauce, and ginger, this broiled salmon makes a lovely weeknight dinner.
Provided by Jennifer Segal, inspired by Bon Appétit
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Set the oven rack 5-6 inches from the top and preheat the broiler.
- Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
- Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.
Nutrition Facts : Calories 391, Fat 23g, Carbohydrate 7g, Protein 37g, SaturatedFat 5g, Sugar 3g, Fiber 2g, Sodium 1108mg, Cholesterol 94mg
THAI SALMON IN FOIL
The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!
Provided by Chungah Rhee
Categories asian inspired
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with foil. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately, garnished with peanuts and cilantro, if desired.
GARLIC GINGER BASIL SALMON RECIPE
Steps:
- Gather the ingredients.
- Add all the ingredients-ginger, garlic, rice vinegar, brown sugar, chili sauce, soy sauce, water, and basil-except the salmon, salt, and oil, into a small bowl, and mix to combine.
- Season both sides of the salmon with salt.
- Add the vegetable oil to a non-stick skillet, and preheat on medium-high flame . When hot, cook the salmon for about 4 minutes per side. For the last minute of cooking, pour the sauce into the pan. The sauce will thicken, and as it does spoon over the salmon to glaze.
- Turn off the heat, transfer the salmon to a plate, and drizzle with the thickened sauce.
- Serve and enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Cholesterol 54 mg, Fiber 0 g, Protein 19 g, SaturatedFat 2 g, Sodium 419 mg, Sugar 5 g, Fat 14 g, ServingSize 2 servings, UnsaturatedFat 0 g
COLD THAI SALMON
Quote: "An Asian dish to spice up your potluck!" I am half-Asian and always looking to surprise my friends at potlucks with all kinds of exotic Pan-Asian treats. I have personally found that many of them are not that hard to make ¿ it's just finding the right ingredients. This latest dish was born out of a need to eat healthy while being satisfied and became a staple meal while I was performing in Boca Raton, Fla., last December. It also allowed me to stay trim for my form-fitting gown! The fish can be served hot or cold - I prefer it cold for the warm months - and the leftovers make a nice salmon salad (just add a little of that naughty mayo).
Provided by Food Network
Categories main-dish
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt.
- Put each salmon fillet in a parchment paper pouch, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon.
- Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well.
- Cut the lime in 1/2 and squeeze the lime juice over the fish.
- Finally add the fish sauce, wine and chicken stock.
- Drain the bowl of cilantro leaves and pat them dry with a paper towel. (You can wrap them in a fresh paper towel, place them in a baggie and put them in the refrigerator. The leaves will stay fresh longer that way.) Garnish the top with some chopped cilantro leaves.
- Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes. Chill in the refrigerator for 1 hour and serve with fresh cilantro sprigs.
- Jasmine rice can also accompany the dish if you are eating it hot.
THAI BARBECUED SALMON
The blend of both Thai chili and barbecue sauces gives my salmon a sweet, spicy kick that's special enough to serve guests. With just four ingredients, this entree couldn't be much simpler! -Pamela Brick, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving., Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce.
Nutrition Facts : Calories 283 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 701mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein.
THAI SALMON
Fresh grilled salmon, steamed white rice with a touch of lush asian spices. Served on a bed of diced red onions and cucumber.
Provided by davenant
Time 1h20m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Marinade salmon overnight.
- Boil rice for roughly 15 to twenty minutes.
- Grill or barbecue salmon until edges become crispy and salmon is firm to the touch, unless preffered rare in the center.
- Create the sour chilli dipping sauce.
- Plate up, serve meal and enjoy.
ONE-PAN THAI GREEN SALMON
Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
- Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
- Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
THAI SALMON CURRY
I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
- Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
- Use a whisk to blend it until it is smooth.
- Bring the coconut milk to a boil and add the fish.
- Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
- Sprinkle curry with chopped basil and cilantro.
- Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
- Ladle into bowls over steamed jasmine rice.
THAI BAKED SALMON
Make and share this Thai Baked Salmon recipe from Food.com.
Provided by Wendys Kitchen
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
- Preheat barbecue or preheat oven to 220°C/200°C fan-forced.
- Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk - you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
- Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
- Serve with steamed rice, Chinese broccoli and lime wedges, if desired.
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- In a small bowl whisk together the sweet chili sauce, soy sauce, garlic, ginger, fish sauce, lime juice and red pepper flakes.
- Place salmon in a baking dish and pour marinade over the salmon. Pour the sauce over both sides of the salmon making sure the entire salmon is covered.
- Transfer the dish to the oven and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.
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