Salmon With Wasabi Sauce And Baby Bok Choy Recipes

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.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
• Bake 15 to 20 minutes or until salmon flakes easily with fork.
• Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
• Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
• Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
• Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.
• Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.

Steps:

• Preheat broiler or grill.
• Combine soy sauce and 1/2 tsp wasabi paste; mix well. Spoon mixture over salmon with skin side down. Place salmon, skin side down, on grill over medium heat or rack of broiler pan.
• Grill or broil 4 to 5 inhces from heat source for about 8 minutes. Salmon should be flakey.
• Meanwhile, combine mayonnaise and remaining 1 tsp of wasabil paste & mix well. Taste and add more wasabi if desired. Transfer salmon to serving plates and top with mayonnaise mixture.

Steps:

• Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
• Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
• Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.