HONEY, SOY & WASABI DIPPING SAUCE
We recently went out for lunch and had tempura oysters, which were served with a really delicious dipping sauce. I played around a bit, and I think this is as close as I'm going to get to it! It's so good, and goes really well with fish and seafood. It would probably be nice with chicken too.
Provided by Sara 76
Categories Sauces
Time 7m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk all ingredients together in a small saucepan, and bring to the boil.
- Reduce heat and simmer gently, stirring, until sauce thickens. This will take around 4-5 minutes.
- Cool slightly.
- Serve with seafood, as a dipping sauce.
ONION SALMON
This is a great way to barbecue salmon for gatherings. It adds some superficial flavor without hiding the salmons' own great taste.
Provided by Dylan Fitterer
Categories Salmon Fillets
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
- Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 2.6 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.5 g, Protein 22.9 g, SaturatedFat 2.5 g, Sodium 68.1 mg, Sugar 1.2 g
SALMON WITH SOY-HONEY AND WASABI SAUCES
Steps:
- Marinate salmon:,
- Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
- Preheat broiler.
- Make sauces:
- Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
- Stir together wasabi powder and water in a small bowl.
- Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
- Serve salmon drizzled with sauces.
SALMON TEMPURA WITH DAIKON SALAD
Steps:
- For the tempura batter, place 1 1/4 cups of the club soda in a medium mixing bowl and sift the flour and cornstarch over it. Add the salt and whisk until evenly blended. The batter should be the consistency of thin pancake batter. If necessary, add additional soda water 1 tablespoon at a time to reach correct consistency. Cover and refrigerate for 45 minutes to 1 hour.
- Bring a saucepan of water to a boil. Add the asparagus, blanch for 6 minutes, then shock in ice water and drain.
- Place a bamboo sushi mat on a work surface with the slats crosswise. Center 1 sheet of nori on the sushi mat. Place a sheet of salmon on top of the nori, leaving a 1-inch border of nori uncovered along the top. Sprinkle 1 teaspoon of black sesame seeds evenly over the salmon and season with salt and black pepper. Place 3 shiso leaves side by side, then add 4 asparagus spears side by side horizontally about 1-inch above the bottom edge.
- Grasping the bamboo mat, the nori, and the edge of the salmon on the bottom, tightly roll up, enclosing the asparagus. Firmly press the 1-inch border at the top to create a seal. (The moisture from the salmon will be enough to make the 2 pieces of nori adhere to each other.) The roll should be about 1 3/4 inches in diameter. Carefully remove the bamboo mat, transfer the salmon roll to a plate, and refrigerate.
- Repeat with the remaining ingredients, making 2 more salmon rolls. The rolls can be refrigerated for up to 2 hours at this point.
- With a serrated knife, cut each of the 3 salmon rolls in half crosswise so that you have 6 (4-inch) rolls.
- In a large heavy saucepan, heat 4 inches of vegetable oil to 375 degrees F.
- Insert 1 long bamboo skewer crosswise through 1 end of a salmon roll, then insert another skewer through the other end. Using the ends of the skewers as handles, dip the roll into the tempura batter so that it is completely coated, letting the excess batter drip back into the bowl. Carefully immerse the roll in the hot oil, and after 10 seconds, gently push it off the skewers to float free in the oil. Fry until batter is crisp, about 1 to 2 minutes more.
- With a skimmer, transfer the first roll to a paper towel-lined plate and keep warm in a very low oven. With the skimmer, remove any leftover bits of batter from the oil so that they don't burn and smoke.
- Repeat with the remaining 5 rolls. With a serrated knife, quickly trim off the ends of the rolls and cut each into 5 (3/4-inch-long) rounds.
- Make a tall mound of the salad in the center of each of 6 serving plates. Lean 5 pieces of roll against the salad around the base. Dot the remaining 1/2 cup of honey mustard dressing (from the salad recipe) around the outer edge of the plates. Garnish the salad on each plate with a pinch of daikon sprouts.
- In a medium mixing bowl, toss the julienned vegetables with the salt, pepper, and 1/2 cup of the dressing. Reserve remaining dressing for garnish.
- **Chef's Note for preparing salmon slices: Either ask your fishmonger to cut the salmon sheets for you, or buy a fillet of salmon cut from the tail section (where it is the thinnest) and proceed as follows. Make a guide for your knife by placing large wooden chopsticks about 6 inches apart on a cutting board. Place the salmon fillet between them lengthwise and rest the chopsticks against the long edges of the fish. Holding a very long, sharp filleting knife so that 1 flat side of the blade is parallel to the cutting board, slice the salmon horizontally while steadying the top of the salmon with your other hand. When you have cut one sheet, lift it off the fillet and repeat the process a second and a third time, until you have 3 sheets (the blade may end up resting against the guides). Trim the salmon slices to 4 by 8 inches and reserve the trimmings for another use.
SHRIMP TEMPURA WITH SOY SAKE DIPPING SAUCE
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 12
Steps:
- Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
- Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
- Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
WASABI SOY DIPPING SAUCE
Make and share this Wasabi Soy Dipping Sauce recipe from Food.com.
Provided by Sara 76
Categories Asian
Time 2m
Yield 3/4 cup
Number Of Ingredients 2
Steps:
- Combine ingrediesnts, whisking with a fork, and use as a dipping sauce!
SPICY SALMON WITH CARAMELIZED ONIONS
I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.
Provided by Sabrina Romeo
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
- Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g
JAPANESE WASABI SOY SALMON
Make and share this Japanese Wasabi Soy Salmon recipe from Food.com.
Provided by deinemuse
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine soy sauce, wasabi, and sesame oil in a plastic bag or bowl and add fish. Marinate for at least 5 minutes or more, turning occasionally to coat.
- Remove fish and keep leftover marinade.
- Spay cooking pan with spray and broil salmon on each side for 2-4 minutes.
- Add remaining marinade and cook for another 2 minutes or until done.
- Serve with pink sushi ginger, brown rice and vegetables (not included in calories).
Nutrition Facts : Calories 260.9, Fat 11.9, SaturatedFat 1.8, Cholesterol 93.5, Sodium 674.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 34.7
HERB-ROASTED SALMON FILLETS
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.
Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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