SALMON & AVOCADO WITH SESAME SOY DRESSING - SARA MOULTON
Make and share this Salmon & Avocado With Sesame Soy Dressing - Sara Moulton recipe from Food.com.
Provided by Cristina Barry
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Brush salmon with 1 tablespoon of the soy sauce.
- Place on a baking sheet and broil salmon for 10 minutes or until it is cooked through.
- In a small bowl whisk together, remaining soy sauce, rice wine vinegar, lemon juice, oil, sugar, ginger, and a pinch of salt until sugar is dissolved.
- Quarter pit and peel avocado and cut crosswise into 1/2-inch slices.
- Add avocado to dressing and gently turn with a rubber spatula to coat.
- Plate salmon and divide avocado and dressing between them.
- Sprinkle sesame seeds over avocado.
Nutrition Facts : Calories 410.4, Fat 24, SaturatedFat 3.6, Cholesterol 87.5, Sodium 1628.8, Carbohydrate 11.8, Fiber 7.3, Sugar 1.4, Protein 38.9
ASIAN-STYLE SALMON OR TOFU
Came from my nutritionist. When you're running really short on time, you can substitute the from-scratch sauce with your favorite Asian dressing (just check the ingredients to make sure there's no high fructose corn syrup!). You can substitute the salmon fillets for firm tofu. If you do that, make sure you marinate the tofu in the dressing for about 2 hours.
Provided by MarissaB
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets.
- Divide the bok choy and bell pepper evenly on the squares.
- Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions.
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu.
- Top with another 4 squares of parchment paper and fold the edges over several times to seal.
- Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam.
- For Vegetarian use only the Tofu.
Nutrition Facts : Calories 257.4, Fat 8.1, SaturatedFat 1.3, Cholesterol 87.5, Sodium 701.9, Carbohydrate 8.7, Fiber 3.2, Sugar 4.2, Protein 38
SMOKED SALMON WITH ASIAN DRESSING
A mix of chilli, lime, sesame and soy turns a traditional smoked salmon starter into a spicy taste sensation
Provided by Sara Buenfeld
Categories Buffet, Dinner, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.
- To serve, arrange the salmon on plates - it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 3.08 milligram of sodium
SALMON WITH SESAME, SOY & GINGER NOODLES
This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper
Provided by Ren Behan
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
- Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
- In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.
Nutrition Facts : Calories 749 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4 milligram of sodium
GLAZED SESAME SALMON
Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
- Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 31 grams protein, Sodium 1.9 milligram of sodium
SALMON SALAD WITH SESAME DRESSING
Get three of your 5-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre in this quick, easy and low-calorie salad
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 23m
Number Of Ingredients 12
Steps:
- Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
- Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.
Nutrition Facts : Calories 478 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.99 milligram of sodium
SESAME SOY DRESSING
This sweet-tart Japanese style dressing is from the Flying Fish Restaurant in beautiful Carmel-by-the-Sea, CA. This dressing can also be used as a marinade for chicken, pork and beef.
Provided by susie cooks
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place all ingredients in a glass jar and seal the lid tightly.
- Shake the jar until the sugar has dissolved.
- The dressing can be refrigerated, covered, for up to 1 month. Bring to room temperature before using.
Nutrition Facts : Calories 797.1, Fat 54.6, SaturatedFat 5.3, Sodium 5363.8, Carbohydrate 72, Fiber 0.8, Sugar 68.2, Protein 10.1
DIJON MUSTARD (FROM SARA MOULTON)
This recipe is from Sara's book "Sara Moulton Cooks at Home". Homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. A special thanks to Chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html
Provided by 2Bleu
Categories For Large Groups
Time P30DT1h
Yield 2 cups, 32 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl stir together mustard flour and water to make a paste.
- In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds.
- Strain mixture, cover and chill. Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes.
- Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool.
- Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years). Mustard should be refrigerated once open and will keep for 6 months.
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