Marinated Salmon Strips Recipes

Steps:

• Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
• In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
• Preheat oven to 450 degrees F (230 degrees C).
• Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets.
• Place filets 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.
• In a medium saucepan combine the rice, water and dill weed.
• Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
• Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork.
• Serve salmon over the rice, and pour sauce over.

Steps:

• Cut the salmon into thin strips, and arrange them in a single layer in a large deep dish.
• Place the ginger, garlic, spring onion, sugar, salt, soy sauce, and sake in a small bowl and stir to combine. Pour the marinade over the salmon, cover and refrigerate for 1 hour.
• Arrange the salmon, strip by strip on a serving plate.
• NOTE: prep time does not include 1 hour marinating time.

Steps:

• Place salmon in 9 x 13 inch baking dish.
• Combine remaining ingredients and pour over salmon.
• Turn salmon so that it gets coated with the marinade.
• Cover and refrigerate for 30 minutes.
• Drain excess marinade from salmon.
• Bake in preheated 425 F oven for 10-12 minutes, or until fish flakes easily and is opaque in centre.

Steps:

• In a small bowl, combine oil, garlic, worcestershire, onion powder, salt & pepper.
• Cut steak into four wide strips. Pierce meat & place into a marinating container, pour mixture overtop & coat well. Cover & refrigerate 2 - 3 hrs (or overnight), turning container once or twice.
• Drain & discard marinade (or heat well to make into gravy).
• Wrap a bacon strip around each steak piece; secure with a toothpick.
• Sprinkle with lemon-pepper.
• Grill steak, covered, over medium-low heat for 10 - 15 mins, turning occasionally, until meat reaches desired doneness.
• Combine the glaze ingredients; brush over steaks. Grill until glaze is heated; discard toothpicks.

Steps:

• Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
• Add the salmon strips and turn gently to coat.
• Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
• Steamed Salmon:.
• Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.).
• Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
• Cover with bamboo lid and place over boiling water to steam.
• Steam for 10-12 minutes; or until fish flakes with a fork.
• Serve over rice with lemon/lime wedge.