ASIAN SALMON FOIL-PACK DINNER
Tender, flaky salmon with veggies tucked inside an aluminum foil packet. The best part is that these can be made a day ahead of time, and clean up is a breeze. The instructions are for oven-baked, but grilling works great too, making them perfect for a camping trip.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 35m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
- Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
- Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
- Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.
Nutrition Facts : Calories 555.2 calories, Carbohydrate 60.9 g, Cholesterol 82.5 mg, Fat 18.9 g, Fiber 5.7 g, Protein 34.9 g, SaturatedFat 3.7 g, Sodium 779.7 mg, Sugar 40 g
ELI'S ASIAN SALMON
Steps:
- Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
- In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
- Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
ASIAN GRILLED SALMON
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
Provided by Ina Garten
Categories main-dish
Time 34m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
- While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
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.
SALMON AND ASPARAGUS IN FOIL
This is a quick and easy dinner. Pop the packets into the oven while you set the table and in 15-minutes you have a nutritious dish with virtually no clean up. Serve this with a rice or couscous dish and extra lemon on the side. This recipe was found at another web site.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
- Spray the center of each foil sheet with non-stick cooking spray.
- Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
- Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
- Bring up the sides of foil and fold top over twice.
- Seal ends, leaving room for air to circulate inside the packet.
- Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
- Serve with lemon wedges on the side.
- Please use caution when opening the foil packs, as the steam is very hot.
ASIAN TILAPIA IN FOIL
Tilapia is popular in many Asian cuisines. Use low-sodium soy sauce to cut back on the sodium, if desired. I wasn't crazy about it, but so far I haven't liked any tilapia recipes--I just don't like the taste of the fish, I guess! The topping is good, though, and I will probably use it with other kinds of fish I do like--like snapper or cod. I did find that it took a lot longer to cook than the recipe originally called for (10-12 minutes at 425* F), so I've updated it. If you are using thin fillets in single layers, you may want to cut back on the heat and time a bit. You can always cook it longer if needed, but you can't un-cook it!
Provided by Halcyon Eve
Categories Tilapia
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450* F. Wash fillets and pat dry. Tuck thin ends under so the whole fillets will be of equal thickness.
- Place each fillet on 12x15" pieces of foil.
- Combine soy sauce, sesame oil, ginger, and pepper and spoon over fillets. Sprinkle scallions on top of each fillet. Fold the foil over fish and crimp edges to seal.
- Place packets on baking sheet in a single layer.
- Bake at 450* F for 12 to 15 minutes, until foil is puffed and fish flakes easily when tested with a fork.
Nutrition Facts : Calories 245, Fat 9.8, SaturatedFat 1.9, Cholesterol 85.1, Sodium 1098.9, Carbohydrate 3.5, Fiber 0.9, Sugar 1, Protein 36.6
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
GRILLED SALMON IN FOIL
Use your grill to take a trip to Asia with this way-fast, way-delicious Grilled Salmon in Foil recipe with just four ingredients-and no suitcase required.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Cut fish into 4 pieces; place 1 piece, skin side down, onto center of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Spoon vegetables over fish. Fold to make packet.
- Grill 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender.
- Cut slits in foil to release steam before opening packets. Drizzle with dressing.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
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