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
THAI SALMON SALAD
Make and share this Thai Salmon Salad recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
- Place the salmon filet on a baking tray, and rub olive oil over.
- Bake for 20 minutes in the preheated oven, or until easily flaked.
- Let cool for at least 15 minutes.
- Place salmon filet into a big bowl; use fork to break salmon meat into big chunks.
- Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
- Place mixture on lettuce leaves, and serve immediately.
CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
FRESH SALMON WITH THAI NOODLE SALAD
Ideal for a quick midweek meal, whip up this nutritious salmon and noodle salad in just 20 minutes. The balance of protein and carbs make it super satisfying
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.
- Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.
Nutrition Facts : Calories 517 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.86 milligram of sodium
THAI NOODLE SALAD
Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.
Provided by Yakuta Rasheed
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h15m
Yield 20
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
- In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.4 g, Cholesterol 22.7 mg, Fat 5.7 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 472.8 mg, Sugar 3.5 g
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