SPEEDY TERIYAKI SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
- Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
- Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
- Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.
TERIYAKI SALMON
Salmon is a favorite of my husband. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.
Provided by Katzmeow
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
- Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
- Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 10.3 g, Cholesterol 82.5 mg, Fat 25.8 g, Fiber 0.6 g, Protein 33.6 g, SaturatedFat 4.6 g, Sodium 972.6 mg, Sugar 7.3 g
TERIYAKI GINGER LIME SALMON
This recipe is based on Kimke's Teriyaki-Ginger Salmon. I love her version so I tweaked it to make it more of my own. The lime in this dish gives the salmon a kick of zest that excites my taste buds
Provided by Monie K
Categories Asian
Time 30m
Yield 2 4 oz fillets, 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine Teriyaki sauce, soy sauce, brown sugar, grated ginger, red wine vinegar, scallions or green onion, lime zest and juice of one lime, chopped garlic, and red pepper flakes and set aside. (adjust the salt, sweetness, spiciness, zestiness to your taste).
- Heat the pan or skillet to very hot and add oil.
- Season fish with pinch of black pepper and salt.
- Sear the fish skin side down.
- Turn and sear the other side.
- Reduce heat and add a few spoonfuls of sauce to fish at a time and let simmer.
- When the sauce becomes a glaze, squeeze the remaining ½ lime over fish.
- Turn the fish once to twice spoon glaze in pan over the fish and cook until fish reaches at least 160 degrees or longer if you like.
- Remove to a serving dish and top with sliced green part of green onion.
- Serve with brown rice seasoned with pinch of salt, pepper, and scallions or green onions.
Nutrition Facts : Calories 365.6, Fat 15.5, SaturatedFat 2.5, Cholesterol 51.6, Sodium 1866.6, Carbohydrate 31.5, Fiber 2.9, Sugar 20.8, Protein 27.1
TERIYAKI-LIME SALMON
I got this on a recipe card at the local supermarket. The credit on the bottom of the card is TRY-FOODS INTL, Inc. (which is my motto too!) Seems easy and it looks good in the photo with lots of scallions on top of the fish and white rice on the side. Can easily be doubled to serve 4. My DH liked this a lot. Don't overcook or it will dry out.
Provided by Oolala
Categories Healthy
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 and spray a shallow baking dish with nonstick cooking oil. Place salmon in the dish.
- Stir together the green onions, lime juice, teriyaki sauce and thyme. Drizzle over the fish.
- Bake uncovered, until fish flakes easily when tested with a fork. (Allow 5 minutes per half inch of thickness.)
- Serve with lime wedges.
Nutrition Facts : Calories 187.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 72.9, Sodium 442.2, Carbohydrate 6.7, Fiber 1.4, Sugar 2.2, Protein 29.1
CILANTRO LIME SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
- Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
- Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.
TERIYAKI SALMON
Salmon is special here in the Northwest, and we've often had the privilege of catching some in the Columbia River. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; turn to coat. Cover and refrigerate for 1-1/2 hours, turning once. , Drain and discard marinade. Broil 3-4 in. from the heat for 5 minutes. Spoon reserved marinade over fish; turn and broil for 5 minutes or until fish flakes easily with a fork. Spoon marinade over fish.
Nutrition Facts :
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