Asian Salmon W Asparagus Nuwave Oven Flavorwave Recipes

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.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Steps:

• Pre heat oven to 425 degrees F.
• Lay trimmed asparagus in a rimmed baking sheet. Spread out.
• Drizzle other ingredients evenly over asparagus,.
• Roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. Check periodically.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until slightly tender, 2 to 4 minutes.
• Whisk soy sauce and honey together in a bowl until glaze is smooth.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
• Place salmon fillet and asparagus on the prepared baking sheet; season with salt and pepper.
• Broil in the preheated oven for 5 minutes. Drizzle 2/3 of the glaze over salmon and asparagus. Broil until fish flakes easily with a fork, 3 to 5 minutes. Drizzle remaining glaze over salmon.

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

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.

Steps:

• Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat.
• Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.

Steps:

• Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
• Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside.
• Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
• Place salmon steaks, glazed side down, onto 4" rack.
• Grill about 4 minutes.
• Brush top side of salmon steaks with remaining glaze in medium bowl.
• Turn salmon over and grill until second side is just opaque in center, about 4 minutes.
• Transfer salmon to plates.
• Drizzle reserved glaze in small bowl over salmon and serve.

Steps:

• Mix hoisen, soy, ginger, and garlic.
• Place half of mixture on plate and place salmon, skin side up on mixture.
• Refrigerate for 1/2 hour.
• Spray cooking rack with non-stick spray and place filets skin side down on 4" rack.
• Baste once more with left over mixture on top and sides.
• Nu-Wave on HI for 5 minutes.
• Meanwhile, lightly brush asparagus with sesame oil and sprinkle on sesame seeds.
• Place around salmon on 4" rack and continue for 5 more minutes (or until both are done.

Steps:

• If using fillets of salmon, be sure to remove any pin bones. Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Take off heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate, refrigerated, for at least 1 but no more than 4 hours. Turn fish occasionally.
• When ready to serve, heat 2 tablespoons of olive oil in an ovenproof saute pan (preferably non-stick) over moderately high heat. Remove salmon from marinade and quickly saute on 1 side until lightly browned and "lacquered" looking. Turn fish over and place pan in a preheated 500 degree oven for 4 to 5 minutes or until just cooked through. Don't overcook. Salmon should still be translucent in the very middle.
• While salmon is cooking add remaining oil to another skillet and heat over moderately high heat. Add bok choy and soy beans and stir-fry for 1 or 2 minutes. Add pea shoots and stir-fry for 1 minute longer. Add 1 cup or so of stock and bring to a boil, stirring constantly. Season vegetables, to taste, with salt and a few drops of hot pepper sesame oil. Place vegetables and broth in the center of shallow warm bowls and top with salmon. Garnish with sesame seeds and sprouts and serve immediately.
• ;
• To Roast Garlic: Slice off the top quarter or so of 2 heads of garlic to expose the cloves. Drizzle with a little olive oil and season with salt and pepper. Loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. Squeeze out and mash as much as you can from garlic heads. Stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
• Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
• Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

Steps:

• Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish.
• Set 2 tablespoons marinade aside.
• Add pork to remaining marinade; let stand 20 minutes.
• Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade.
• Place pork on 4" rack and cook on HI for about 8~10 minutes per side.
• Grill bok choy until softened, about 8~10 minutes total.
• Divide pork and bok choy among 4 plates.
• Sprinkle with cilantro, garnish with lime wedges, and serve.

Steps:

• Clean & prepare your asparagus, place in a bowl and pour oil or melted butter on top, sprinkle with salt and toss, set aside.
• Zest both lemons and mix the zest with the cracker crumbs.
• Cut the lemons in half.
• Place the frozen chicken breasts on the rack.
• Squeeze one lemon half over the top of all the chicken breasts.
• Sprinkle with salt.
• Cover the top of each chicken breast with about a 1/4 inch layer of cracker crumbs, press down.
• Squeeze another lemon half over the crumbs then add freshly ground pepper (you can add as much or little as you like).
• Heat on high for 15 minutes or until the crumbs begin to brown (add more time if necessary).
• Turn chicken breasts over and repeat steps 3-7.
• Add the asparagus to the bottom platter, replace the chicken on the rack over the asparagus.
• Cook on high for another 15 minutes or until the crumbs are browned and the asparagus is done.

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.

Steps:

• Reserve 1/3 cup of marinade for basting. Marinate salmon filet for an hour in plastic bag in refrigerator. Spray 4 inch rack with Pam. Cook, skin side down, for 12 minutes in Nuwave oven, brushing with maridnade every 3 to 4 minutes. Cook to 130 degrees, rest for 5 minutes, so will end up at 140 degrees (measured with a food thermometer). Can garnish with parsley leaves and orange or lemon slice.