PACIFIC RIM SALMON
Here's a quicky, easy, tasty grilled salmon recipe that I found in the Daily Herald. Prep time includes marinading time.
Provided by Hey Jude
Categories Asian
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine soy sauce, vinegar, garlic, brown sugar, hoisin sauce, ginger, sesame seeds and lemon pepper.
- Pour over the salmon in a shallow glass dish.
- Cover and let marinate for 1 hour in the refrigerator.
- Before preparing a hot fire, spray grill grate with non-stick cooking spray.
- Grill the salmon, flesh side down first, directly on the grill grate, for about 5 minutes.
- Using both a wide metal fish spatula and a grill spatula, carefully turn the fillet over onto the skin side and grill for another 5 minutes, until a milky juice appears on top of the thickest part of the fillet.
- Serve immediately, sprinkled with the black sesame seeds.
PACIFIC-RIM CAESAR SALAD
Categories Salad Garlic Leafy Green Low Carb Parmesan Winter Lemongrass Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 12
Steps:
- Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
- Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
- Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
- Available at Asian markets and in the produce section of some supermarkets.
- ** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.
PACIFIC RIM SALMON
I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.
Nutrition Facts : Calories 333 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.
PACIFIC RIM BARBEQUE SAUCE
This is an East-West fusion dish that is easy to prepare and gets rave reviews every time. Try it when you want a change from your regular barbeque preparation.
Provided by Kelly Joy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 12.6 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 472.7 mg, Sugar 10.6 g
PACIFIC RIM SHRIMP
Make and share this Pacific Rim Shrimp recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste.
- Add the shrimp and marinate for 30 minutes.
- Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm.
- Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.
Nutrition Facts : Calories 242.4, Fat 12, SaturatedFat 9.3, Cholesterol 172.5, Sodium 1179.7, Carbohydrate 8.2, Fiber 1.2, Sugar 4, Protein 26
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