ASIAN SALMON & SWEET POTATO TRAYBAKE RECIPES

Name: Asian Grilled Salmon
Prep time: 5 min
Cook time: 9 min
Total time: 34 min
Yield: 6 servings
Cuisine: asian
Ingredients: 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

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

Ingredients

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.

SEATTLE ASIAN SALMON BOWLS - SKINNYTASTE

Seattle Asian Salmon Bowls - Skinnytaste image

These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!

Provided by Gina

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1/2 cup green onions (thinly sliced)
1 English cucumber (sliced)
1 tbsp toasted sesame seeds
1 4- ounce avocado (diced)
2 cups cooked brown rice
3/4 cup sprouts such as daikon radish
1 strip nori (shredded)
16 ounces wild salmon (cut in 4 pieces)
olive oil spray
salt and fresh ground pepper to taste
2 tbsp less sodium soy sauce (or GF Tamari)
2 tsp wasabi
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil

Steps:

Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
Split rice into four bowls equally, 1/2 cup each.
Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
Serve immediately.

Nutrition Facts : ServingSize 1 bowl, Calories 395 kcal, CarbohydrateContent 31 g, ProteinContent 27 g, FatContent 17 g, SaturatedFatContent 5 g, CholesterolContent 62 mg, SodiumContent 326 mg, FiberContent 5 g, SugarContent 1.5 g

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