ASIAN SALMON RECIPES

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ASIAN STYLE SALMON RECIPE | JAMIE OLIVER RECIPES



Asian style salmon recipe | Jamie Oliver recipes image

An epic yet simple combo of sweet sticky fish, rice and veg, for two lucky people.

Total Time 35 minutes

Yield 2

Number Of Ingredients 11

150g brown rice
160g tenderstem broccoli
½ cucumber
2 tablespoons soy sauce reduced-salt
2 limes
2 teaspoons sesame seeds
olive oil
2 120g fillets of salmon scaled and pin boned, from sustainable sources
3cm piece ginger
2 spring onions
2 teaspoons runny honey

Steps:

    1. Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
    2. Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
    3. Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
    4. Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
    5. Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
    6. Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
    7. Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
    8. Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
    9. Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.

Nutrition Facts : Calories 649 calories, FatContent 24.7 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 34.5 g protein, CarbohydrateContent 76.5 g carbohydrate, SugarContent 14.9 g sugar, SodiumContent 1.5 g salt, FiberContent 5.4 g fibre

ASIAN GRILLED SALMON RECIPE | INA GARTEN | FOOD NETWORK



Asian Grilled Salmon Recipe | Ina Garten | Food Network image

Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.

Provided by Ina Garten

Categories     main-dish

Total Time 34 minutes

Prep Time 5 minutes

Cook Time 9 minutes

Yield 6 servings

Number Of Ingredients 5

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Steps:

  • Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
  • While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  • Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
  • Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

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    4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
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ASIAN STYLE SALMON RECIPE | JAMIE OLIVER RECIPES
An epic yet simple combo of sweet sticky fish, rice and veg, for two lucky people.
From jamieoliver.com
Total Time 35 minutes
Calories 649 calories per serving
    1. Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
    2. Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
    3. Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
    4. Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
    5. Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
    6. Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
    7. Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
    8. Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
    9. Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.
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ASIAN GRILLED SALMON RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
From foodnetwork.com
Reviews 4.7
Total Time 34 minutes
Category main-dish
Cuisine asian
  • Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
See details


SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES
Bursting with fresh Asian flavours, this easy salmon traybake can be on the table in well under an hour.
From jamieoliver.com
Total Time 50 minutes
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Calories 392 calories per serving
    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
    3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
    4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
    5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
    6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.
See details


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From skinnytaste.com
Reviews 4.9
Total Time 20 minutes
Category Dinner
Cuisine Asian
Calories 395 kcal per serving
  • Serve immediately.
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