Steamed Salmon With Soy Glaze Recipes

Steps:

• Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
• Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
• Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
• Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.

Steps:

• Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
• Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
• Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

Steps:

• Place the salmon in a shallow glass dish. Combine 3 t. of the soy sauce, the garlic, grated ginger, and 1 T. of the rice wine and pour over the salmon, turning to coat. Cover and marinate for 15 minutes in refrigerator.
• Place the vinegar, lemon juice, sugar, the remaining soy sauce, and the remaining rice wine in a small saucepan over low heat. Stir to dissolve the sugar, bring to a boil, and cook until reduced by half, about 3 minutes. Set the glaze aside and keep warm.
• Fill a large saucepan with 1 inch of salted water and bring to a boil. Remove the salmon from the marinade and place in a steamer basket that fits snugly over the pan. Scatter the scallions and shredded ginger over the salmon. Cover and steam over the boiling water for 4 minutes or until cooked through. Remove and keep warm.
• Cook the noodles according to package directions. Just before they are done, add the beans to the boiling water; strain. Serve the salmon over the noodles & beans, drizzled with the glaze.

Steps:

• Toss fist four ingredients in a large bowl.
• Whisk next four ingredients in a medium bowl.
• Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat.
• Sprinkle salmon with salt and pepper and then add to pan.
• Cook until brown on one side which takes about 4 minutes.
• Turn and cook until opaque in the center, about 2 minutes longer.
• Transfer salmon to plate; tent with foil to keep warm.
• Add ginger and garlic to same skillet and sauté for one minute over medium high heat.
• Add orange juice, lime juice and remaining soy sauce and broil for 3 minutes.
• Remove from heat.
• Whisk vinaigrette and add to vegetable to coat equally.
• Divide vegetables equally among plates.
• Place salmon on top of vegetables and drizzle over salmon and serve.

Steps:

• Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
• Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.