Salmonmisoyakiweightwatcherfriendly7points Recipes
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.
WW GRILLED SALMON WITH TERIYAKI SAUCE - 4 POINTS
This is out of a 2000 Cookbook called "Simple & Classic Homecooking". It is noted in the cookbook that this recipe received their highest rating. You can serve it on a bed of couscous alongside mixed salad greens and some fresh fruit for dessert.DH rated it pretty darn good.
Provided by teresas
Categories Summer
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade.
- Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork.
- Transfer fish to a serving platter, and keep warm.
- Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy.
- Spoon over fish; serve immediately.
Nutrition Facts : Calories 182.4, Fat 5.1, SaturatedFat 0.9, Cholesterol 52.6, Sodium 619.1, Carbohydrate 5.9, Fiber 0.3, Sugar 3.8, Protein 24.4
MISOYAKI-GLAZED SALMON
Misoyaki, litterally "charred miso" is a typical Hawaiian preparation for butterfish. The glaze works well with any richly flavored fish, in fact, the higher in fat the fish, the better. Halibut and black cod can also be substituted for the salmon in this recipe. Miso, fermented soybean paste, is an important foundation of Japanese cuisine, and it comes in several different colors depending on the type of bean and length of the fermentation period. White miso is milder in flavor and less salty than other types and works best in this recipe. The salmon turns out very tender, delicious and full of flavor. Serve with jasmine rice and sauteed japenese vegetables.
Provided by MarieRynr
Time P1DT7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
- Set aside to cool.
- Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
- Cover the dish with plastic wrap and refrigerate for at least 24 hours.
- Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
- Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
- Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
- turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
- Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
- Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
- Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
- Top the salmon fillets with the pan juice.
- Garnish with the sliced scallions.
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