Fresh Fig Topped Teriyaki Salmon Recipes

Steps:

• Rinse salmon and pat dry. Place in a baking dish.
• Mix teriyaki sauce, orange juice, honey, and garlic in a cup. Pour sauce over salmon, then sprinkle with cumin, basil, salt, and pepper. Spread chopped figs over the salmon. Let marinate for 30 to 60 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake salmon in the preheated oven until it flakes easily with a fork, about 25 minutes.

Steps:

• If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
• Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
• While the pasta is cooking, melt 2 tablespoons butter in a skillet over medium heat. Add figs and saute in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.
• Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.
• Divide pasta between two plates. Top with salmon fillets and pour equal amounts of reduction over each dish.

Steps:

• Preheat oven to 350 degrees.
• Drizzle salmon with olive oil and season with salt and pepper. Wrap each piece of salmon in a fig leaf and place on a baking sheet. Transfer to oven and bake until cooked through, 10 to 12 minutes. Set aside and keep warm.
• Place olive oil in a spray bottle and spray kale with olive oil; season with salt and pepper. Place kale on a baking sheet and transfer to oven. Bake until kale is crispy, about 8 minutes. Divide kale evenly between 4 plates. Unwrap salmon and serve immediately on fig leaves with kale.

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.