SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY
Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.
Provided by Anna Stockwell
Categories Salmon Dairy Free Rice Soy Sauce Honey Bok Choy Green Onion/Scallion Sesame Dinner Quick & Easy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
- Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2-3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
- Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
- Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.
TERIYAKI SALMON
Steps:
- If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
- Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
STICKY TERIYAKI SALMON RICE
A simple solo supper with Asian flavours. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 9
Steps:
- Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
- Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water - 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
- Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
- Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.
Nutrition Facts : Calories 558 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.2 milligram of sodium
SALMON TERIYAKI WITH A SESAME PAK CHOI
This dish is a take on the traditional Teriyaki dish which originates from Japan. It is a dish in which foods are grilled or broiled with glaze consisting of soy sauce, mirin and sugar. I have tweaked this a bit to add so more flavour and swapped the sugar for honey and kept it to a low, to keep it more macro friendly. The teriyaki sauce works with any vegetables and meat as well, so worth making a bit more and storing it for later in the week.
Provided by Fit Cookin
Categories Japanese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Making the terikyaki sauce.
- • In a sauce pan add the soy sauce, spring onion (keep some of the green part aside for later), chilli, ginger, garlic, maple syrup and ½ cup of water. Bring this to the boil on a medium to high heat.
- • Mix the corn flour with the remaining water then add this to the soy sauce. Allow this to simmer and reduce on a medium heat until the sauce thickens. This should take around 7 to 8 minutes. If the sauce does thicken too much, mix in more water.
- For the rest of the dish, you want to cook the salmon and vegetables at the same time.
- Salmon.
- • Heat the coconut oil in a pan on a medium to heat.
- • Season the salmon on the flesh side with salt and pepper and place in the pan skin side up. After around 3 to 4 minutes of cooking, turn the salmon over and remove the pan from the heat. The rest of the salmon should perfectly. (if the salmon is thicker it may need longer and the best way to tell is looking at the side of the fillet, you want the pink flesh to turn pink half way up the fillet.
- Vegetables.
- • In a large sauce pan, heat 1 teaspoon of coconut oil in the pan on a medium to high heat. Once hot, add the garlic and ginger and allow to slightly colour.
- • Add the peppers and pak choi to the pan with the sesame oil. Season with salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
- Cook the rice or quinoa as instructed. Once everything is ready, serve the vegetables and salmon on top of the rice, with the teriyaki sauce pored over. Finish with some freshly chopped spring onions.
Nutrition Facts : Calories 905.9, Fat 22.9, SaturatedFat 7.3, Cholesterol 146.3, Sodium 2265.8, Carbohydrate 93.3, Fiber 5.6, Sugar 10.3, Protein 78.1
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