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
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
OKASAN'S JAPANESE STEAMED SALMON
This recipe is easy to put together and very healthy! Be sure to cook the liquid long enough to reduce it and spoon it on top.
Provided by Diana71
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Quarter or halve salmon side. Set aside.
- Combine chicken broth, ginger, minced onion, soy sauce, mirin, and sesame oil in a large, heavy pot. Bring liquid to a boil over medium-high heat, then reduce heat to a simmer.
- Place a steamer basket into the pot. Lay salmon in the steamer basket in a single layer. Cover pot and steam, 5 to 7 minutes, checking salmon for desired doneness. Remove salmon and keep warm.
- Boil liquid until it has reduced into a sauce, 2 to 4 minutes. Spoon over steamed salmon.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 3.3 g, Cholesterol 48.9 mg, Fat 7.4 g, Fiber 0.2 g, Protein 21.6 g, SaturatedFat 1.5 g, Sodium 674.2 mg, Sugar 1.8 g
ASIAN SALMON
This is very quick to prepare; I have marinated the salmon for as little as 1/2 an hour, yet it has plenty of flavor. For ease of preparation, we buy individually portioned salmon from a big-box store. We prefer to grill it on our indoor contact because it's SO quick. I've used straight brown sugar, Splenda Brown Sugar Blend, and straight Splenda - and they all work very well. But I think the brown sugar or the brown sugar blend will give you a little better color.
Provided by TigerJo
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
- If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
- If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.
Nutrition Facts : Calories 199.1, Fat 10, SaturatedFat 1.6, Cholesterol 51.6, Sodium 336.3, Carbohydrate 2.5, Fiber 0.1, Sugar 2, Protein 23.6
STEAMED ASIAN SALMON
A recipe from Ricardo. This is so good. I steamed the marinated salmon in my steamer machine. But you can do it any way you want.
Provided by Boomette
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinade: In a bowl or sealable bag, combine all the ingredients. 
.
- Salmon: Add the salmon to the marinade and coat well. Refrigerate for about 2 hours.
- Drain the steaks and pour the marinade into a small saucepan. Bring to a boil and simmer for about 5 minutes or until the sauce is syrupy. Set aside.
- Place the steaks, side by side, in a steamer (bamboo or a pan with holes on the bottom), placed on top of a pan of boiling water. Season with salt and pepper. Top the steaks with the green onions. Steam for about 8 minutes or until the desired doneness.
- Spoon the sauce over the salmon and serve with jasmine rice and green vegetables.
STEAMED SALMON CANTONESE STYLE
When salmon is steamed with fresh ginger, fish sauce, and premium rice wine, it takes on a creamy texture that cannot be achieved with any other cooking method. As a final step, hot, garlic-flavored oil is poured over the salmon to sear in the juices. From the Wild Ginger Restaurant, Seattle WA. Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson.
Provided by lazyme
Categories Cantonese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
- Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
- Place lid on wok and turn heat to high.
- Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
- Cover with ginger slices.
- Pour rice wine and fish sauce over fish.
- When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
- Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
- Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
- When the oil is very hot, add the garlic and cook until browned.
- Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
- When the salmon is cooked, transfer to a warm plate.
- Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
- Garnish with cilantro sprigs and serve immediately.
- Serves 2 as an entree, 4 as an appetizer.
ASIAN STEAMED SALMON
Make and share this Asian Steamed Salmon recipe from Food.com.
Provided by Charlotte J
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan with a tight-fitting lid, bring 3/4" of water to a boil.
- Coat a steamer basket with no-stick spray.
- Place the salmon, skin side down, in the basket and brush the top surface with 1 teaspoon of the soy sauce.
- Sprinkle with 1-1/2 tablespoons of the scallions.
- Carefully set the basket in the saucepan, making sure the basket sits above the water.
- Cover and steam for 4 to 7 minutes, or until the salmon flakes easily when tested with a fork.
- Transfer the salmon, skin-side down, to a serving platter or individual plates.
- Drizzle with the remaining 1 teaspoon soy sauce.
- Then sprinkle with the ginger, pepper and remaining 1-1/2 tablespoons scallions.
DANNY CHAN'S STEAMED SALMON WITH LEMON
Chinese cooks traditionally steam fish with ginger and scallions, which are said to mollify the flavor of the fish. Chef Danny Chan's innovative twist is the addition of refreshing lemon. When Chef Chan steams shrimp, scallops and lobster, he uses the same method, but omits the soy sauce.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
- Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.
STEAMED SALMON WRAPPED IN NAPA CABBAGE, PEPPER, GINGER AND SCALLION SAUCE
Steps:
- Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
- In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.
ASIAN-STYLE SALMON PACKETS
My husband and I love salmon, so I'm always looking for fun ways to change it up. We both love the blend of heat and citrus, plus the foil packet makes for easy cooking and cleanup! -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place each onion slice on a double thickness of heavy-duty foil (about 12 in. square). Top with salmon. Combine next seven ingredients; spoon over fillets. Fold foil around mixture; crimp edges to seal., Place on a baking sheet. Bake until fish flakes easily with a fork, 15-20 minutes. Be careful of escaping steam when opening packets. Serve with mint and lime zest.
Nutrition Facts : Calories 319 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
OVEN-STEAMED SALMON
Salmon steamed in soy sauce and white wine in the oven with a topping of candied ginger and garlic.
Provided by patiasaramom
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
- Bake in the preheated oven until easily flaked with a fork, about 25 minutes.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 6.6 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.4 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1408 mg, Sugar 1.9 g
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