Wild Sweet Spicy Thai Baked Salmon Recipes
SWEET & SPICY GLAZED SALMON
There's a bit of magic going on here: A glaze of brown sugar, mustard, soy sauce and ginger is baked atop salmon to create a sweet-tangy entree. If you want to reward the family with a little something special, this recipe definitely fits the bill. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 338 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 795mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.
SPICY THAI SALMON CAKES
I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.
Provided by Comedie
Categories Thai
Time 40m
Yield 10-12 cakes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything but salmon in food processor and process until smooth.
- Mix in salmon and cilantro.
- Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
- Dust patties with cornstarch on both sides.
- If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
- To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
- Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).
WILD SWEET & SPICY THAI BAKED SALMON
A Thai baked salmon dish that will fire your taste buds! A combination of Thai red curry paste, golden honey and baked salmon from the wild pacific makes for a dish that's sure to fire your taste buds! Perfect for a romantic evening for two. Watch it prepared on video at wildsalmonrecipes.com.
Provided by Go Wild
Categories Curries
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, mix the honey and Thai curry paste.
- Lightly oil the fillets and then brush on a light coating of the curry mixture.
- WARNING: Some Thai curry paste is very hot so taste before you baste.
- Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetable stir-fry and sauce for the salmon.
- Wash and chop vegetables in bite-sized pieces. Put 1 tbsp of oil in a large frying pan.
- Whisk the yogurt, sour cream, lemon juice and chopped mint together in a small bowl.
- Pop the salmon in the oven for 10 minutes; preheat the frying pan on high and begin stir-frying the veggies at about the 5-minute mark.
- Add the garlic as the vegetables are just arriving at that tender-crisp stage, so that it won't brown and turn bitter. Finish the vegetables with a squeeze of fresh lime and salt and pepper to taste. Cover them to keep hot while you garnish the salmon.
- Lift the salmon from the parchment paper, leaving the skin behind, and place it on the dinner plate. Pour a little of the sauce artistically over one end of the salmon, garnish with a couple of cashews and a mint sprig.
- Arrange the vegetables attractively around the salmon and serve!
Nutrition Facts : Calories 605.2, Fat 36.1, SaturatedFat 8.4, Cholesterol 96.3, Sodium 193.5, Carbohydrate 33.7, Fiber 2.9, Sugar 22.6, Protein 38.9
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