ASIAN GRILLED SALMON
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
Provided by Ina Garten
Categories main-dish
Time 34m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
- While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
ASIAN SALMON
Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
Provided by Lynseey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
- Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 39.6 g, Cholesterol 50.5 mg, Fat 12 g, Fiber 0.7 g, Protein 27.9 g, SaturatedFat 2.2 g, Sodium 278.5 mg, Sugar 1.9 g
ASIAN INFLUNCED SALMON
This was created for a seafood marinade or rub challenge.I didnt want a heavy marinade on my salmon as the fish is a beautiful tasting fish to begin with. If you want it stonger tasting with a bit more heat,add a bit more salsa. I used my own hot salsa but a store bought one will work.
Provided by bigbadbrenda
Categories Asian
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the ingredients and let stand for a while.I leave mine about 30 minutes.
- Brush over your salmon filets or steaks.
- Place in a pan in a preheated 350 oven
- Bake until done about 30 minute.
Nutrition Facts : Calories 397.1, Fat 16.6, SaturatedFat 3.1, Cholesterol 141.9, Sodium 896.7, Carbohydrate 5.6, Fiber 0.6, Sugar 2.9, Protein 53.2
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- Place a frying pan (we used a cast-iron skillet), over medium-high heat. Spread two tablespoons of oil evenly in the pan. Place the salmon in the pan skin-side down. Cook the salmon on each side for 4-7 minutes, depending on the thickness of the piece. These somewhat thicker fillets took closer to 7 minutes on each side. Don’t fuss with the salmon while it cooks.
- As a little cheat, look at the side of your filet. There should be no appearance of rawness in the middle. As the cooked salmon converges in the center of the cross-section of your filet as you sear each side, you’ll be able to get a decent sense of when your salmon is cooked.
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- Transfer the cooked filets to a plate. In the same pan you seared the salmon in, add 2 tablespoons of oil, and lightly fry the ginger until crisp. Add the scallions and cook until wilted, followed by the prepared soy sauce mixture. Bring the sauce to a boil, and turn off the heat.
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- Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
- Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
- Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
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