Steamed Ginger Garlic Salmon Recipes

Steps:

• To make the flavoring sauce, in a small bowl, combine the sugar, pepper, oyster sauce, and soy sauce and stir to dissolve the sugar. In a small skillet or saucepan, heat the oil over medium heat. Add the garlic and sauté for 15 to 20 seconds, or until fragrant. Add the ginger and cook for about 1 minute, or until aromatic and pliant. Pour in the oyster sauce mixture and bring to a boil. Add the chopped scallion, stir to combine, and remove from the heat. Set aside. (The sauce may be prepared up to 4 hours in advance. Let cool, then cover it to prevent it from drying out. Keep at room temperature until ready to use.)
• Select a heatproof plate or nonreactive cake or pie pan 1 inch smaller in diameter than your steamer tray. (Ideally, you will be able to serve the fish from whatever you choose, thus avoiding the need to transfer it to a serving plate.) Set aside a few scallion strips for garnish and scatter the rest on the plate or pan. Arrange the fish on top and pour on the flavoring sauce. Place the plate or pan in the steamer tray.
• Fill the steamer pan half full with water and bring to a rolling boil over high heat. Place the tray in the steamer, cover, and steam the fish for 8 to 10 minutes, or until a knife inserted at the thickest part easily pierces the flesh all the way to the bottom.
• When the fish is done, turn off the heat. Use pot holders or a Chinese steamer retriever (see Note, opposite) to remove the plate or pan from the steamer (you may find it easier to put the steamer tray on the counter first) and place it on a platter. Or, use 2 wide spatulas to transfer the fish to a warmed serving platter and pour the juices on top. Garnish with the reserved scallion strips and the cilantro and serve immediately.

Steps:

• Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
• About 1/2 hour before grilling, soak cedar plank in water.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
• Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Steps:

• Bring a pan of water to the boil. Finely slice the ginger and lay in the base of a steamer (preferably a bamboo one).
• Squeeze the lemon or lime juice over the salmon, season with salt and sit the fillets on top of the ginger.
• Place the steamer over the water, cover with the lid and cook for 5 minutes or until the fish is cooked. Serve immediately with stir-fried vegetables and noodles or rice.

Steps:

• Mix all ingredients for marinade in small bowl.
• Place salmon in a baking dish and pour the marinade over it, making sure to coat the top well.
• Allow to marinate for about 15-20 minutes.
• Parboil carrots and green beans together for about 5-8 minutes, depending on how soft you like to eat them.
• Drain carrots and beans and sprinkle them around the fish in the baking dish, turning to coat in the marinade.
• Place salmon in preheated oven at about 200 degrees C (or about 430 F) for 10 minutes.
• Serve with rice or potatoes.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Season salmon fillets with salt.
• Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
• Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
• Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
• Sprinkle basil on top of salmon; spoon glaze over basil.

Steps:

• Rinse salmon and pat dry.
• Cut into 4 to 6 pieces.
• In medium bowl, whisk together mirim, soy sauce, ginger, honey, hot sauce, garlic and onion.
• Add salmon.
• Turn to coat both sides.
• Refrigerate 1 hour.
• Reserving marinade, place salmon in large steamer basket or bamboo steamer above boiling water in pot or wok.
• Cover and steam 8 minutes (or until fish flakes easily and interior is opaque.) Meanwhile, strain marinade into a small pot, discarding solids.
• Bring to boil over high heat and boil for 30 seconds.
• Place salmon onto serving plates and drizzle with marinade.
• Sprinkle with coriander.
• Serves 4 to 6.

Steps:

• In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.