GOCHUGARU SALMON WITH CRISPY RICE
Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some chiles provide not only heat but fruity sweetness as well. Here, that's especially true once it's bloomed in maple syrup, vinegar and butter. If you like shiny things, you may find great pleasure in watching this pan sauce transform into a mirrored, crimson glaze. Try to get long center-cut salmon fillets for uniform thickness and even cooking. Their crispy skin tastes wonderful with white rice, which toasts in the rendered salmon fat. To balance the richness of the fish, serve it with fresh, crunchy things, like cucumbers or pickles, or a big green salad.
Provided by Eric Kim
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season the salmon on all sides with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon's orange flesh will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way at this point for a nice medium-rare. Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.
- Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle. Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that's OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.
- While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you'd like.
BAKED ASIAN STYLE SALMON
I originally was going to make an Asian Salmon recipe that I saw on Barefoot Contessa, however after reading the reviews, I decided against it. Instead, I improvised by changing some of the ingredients, cooking time and style. It ended up coming out fabulous! I love this since it's healthy, full of flavor and incredibly easy.
Provided by Jessica Anne
Categories Lunch/Snacks
Time 17m
Yield 3 pieces, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Add Tinfoil to baking dish, place Salmon in baking dish.
- Mix all other ingredients in a bowl.
- Pour ingredients over Salmon and fridge/marindate for 20 minutes.
- Pre-heat oven to 425.
- Cook Salmon, uncovered for 12-15 minutes, basting the fish with the sauce at least once.
- Serve hot.
Nutrition Facts : Calories 683.6, Fat 28.6, SaturatedFat 4.7, Cholesterol 156.4, Sodium 4317.2, Carbohydrate 27.3, Fiber 1, Sugar 23.5, Protein 77.3
ASIAN SALMON
Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
Provided by Lynseey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 39.6 g, Cholesterol 50.5 mg, Fat 12 g, Fiber 0.7 g, Protein 27.9 g, SaturatedFat 2.2 g, Sodium 278.5 mg, Sugar 1.9 g
GLUTEN-FREE KOREAN SALMON AND SCALLION PANCAKE (PAJEON)
This is a popular Korean dish called Pajeon ("pa" = green onions, "jeon" = pancakes). Instead of salmon, you can also use different seafood, such as shrimp, squid and clams, or make it vegetarian.
Provided by InnerHarmonyNutriti
Categories Korean
Time 50m
Yield 1 large pancake, 2 serving(s)
Number Of Ingredients 17
Steps:
- Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using).
- Wrap the salmon with the foil and cook in the oven or oven toaster for 20 - 25 minutes at 400°F/200°C.
- In a small bowl, mix all the 6 ingredients for the sauce and set aside.
- In a larger bowl, mix flour, salt, egg, water and sesame oil.
- When the salmon is cooked, remove the skin and flake the salmon with a folk.
- Add scallions and salmon flakes to the pancake mixture and mix.
- Heat a large non-stick frying pan and spray oil.
- Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.).
- Transfer the pancake to a large plate and slice it.
- Infuse love and serve with the sauce.
Nutrition Facts : Calories 285.9, Fat 15, SaturatedFat 2.8, Cholesterol 144.6, Sodium 1722.9, Carbohydrate 8, Fiber 2.5, Sugar 2.3, Protein 29.9
KOREAN SALMON SKEWERS WITH RICE SLAW
This easy dinner is light and lovely, with so many delicious flavors and textures all in one stunning dish. It's so impressive that I often serve it to guests. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds. Let stand, covered, until serving., On 8 metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan., Broil kabobs 4-5 in. from heat until fish just begins to flake easily with a fork, 5-6 minutes; brush frequently with glaze during the last 2 minutes. Brush kabobs with remaining glaze; serve with slaw.
Nutrition Facts : Calories 533 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 310mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 6g fiber), Protein 26g protein.
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