Tasty Salmon Fillets Asian Style Recipes

Steps:

• In a large nonstick skillet over medium heat, cook onions and garlic in oil for 1 minute. Add ginger; cook 1 minute longer. Transfer to a small bowl; set aside. , Spritz fillets with cooking spray; add to skillet. Cook for 4-6 minutes on each side or until lightly browned. , Combine the wine or broth, soy sauce, oyster sauce and reserved onion mixture; pour over salmon. Cook for 2-3 minutes or until fish flakes easily with a fork. Remove fillets. Cook sauce 1-2 minutes longer or until thickened; serve over salmon.

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

Steps:

• Preheat oven to 400°. Place each onion slice on a double thickness of heavy-duty foil (about 12 in. square). Top with salmon. Combine next seven ingredients; spoon over fillets. Fold foil around mixture; crimp edges to seal., Place on a baking sheet. Bake until fish flakes easily with a fork, 15-20 minutes. Be careful of escaping steam when opening packets. Serve with mint and lime zest.

Steps:

• Preparation.
• In a dish pour the wine on the salmon, sprinkle with a little salt (optional), then turn fish over to coat the other side, on the non-skin side of the salmon, place the rosemary needles, then set aside.
• In a small frying pan, add 2 or more tablespoons of sesame oil, set aside.
• Mix in a cup the corn starch and chicken stock, set aside.
• Cooking Instructions.
• In a non-stick frying pan add 1 tablespoon of oil and then place the fish (4 fillets or 1 big piece) with the skin side down and cook for about 3-4 minutes.
• Then turn the fish over and cook the second side (with the rosemary needles) for about 3 minutes, do not over cook, then remove from stove top.
• If using one big piece of fish, cut into four individual fillet servings, set aside.
• In a non-stick frying pan add 1 tablespoon of oil, add the Chinese/Napa Cabbage, a little salt to taste and stir-fry for about 1-2 minute.
• Then add the dill, toss, next add the cornstarch/chicken stock and stir-fry 1 minute longer, make sure it is not over cooked.
• Place the cabbage in four separate serving dished, then place the four salmon fillets on top of the bed of cabbage.
• Next place some scallions and ginger on top of the individual salmon fillets.
• Pour 1 tablespoon of soy sauce on each piece of fish.
• Next heat the sesame oil until almost smoking, then pour a little over each fish, this will cook the scallions and ginger slightly, (be careful that the hot oil does not splatter as you pour).
• Serve and Enjoy!