PAN-SEARED SALMON WITH A TANGY THAI SAUCE
This salmon recipe is melt-in-your-mouth delicious! Fillets or steaks of marinated salmon are pan-fried, searing in the flavors and omega-3 goodness of the fish. The salmon is then served with a tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors.
Provided by CaliforniaJan
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.
- Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
- Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
- Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
- When pan is hot, add 1-2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
- Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
- Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
- To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).
AUTHENTIC THAI SAUCE FOR SALMON OR CHICKEN
A delicious sauce,making an authentic Thai chicken,or a tasty dressing when drizzled over fish-particularly salmon! Delicious with a crisp green salad.
Provided by traceyannehall
Categories Asian
Time 45m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the yoghurt in a PLASTIC bowl and add the chillies and Thai spice.
- Take the leaves off the coriander stalks, chop half coarsely, half finely and then add to yoghurt mix.
- Add the lemon juice and sugar; mix well.
- Add the star anise and coconut.
- Leave in the fridge to stand for 1/2 hours.
- Pour over chicken in the last 15/20 minutes of cooking then serve.
- To adapt this to a fish dressing,follow all above steps,and add to fish either under the grill drizzled over in the last 2/3 minutes of grilling--or serve cold as a side dressing in a side dish with a spoon to be drizzled over with a cold green salad.
Nutrition Facts : Calories 276.7, Fat 24.9, SaturatedFat 21.5, Cholesterol 6.5, Sodium 37.4, Carbohydrate 13.6, Fiber 0.9, Sugar 4.8, Protein 3.9
THAI CHILI SAUCE SALMON
Make and share this Thai Chili Sauce Salmon recipe from Food.com.
Provided by gailanng
Categories Asian
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Whisk chili sauce, soy sauce, garlic and ginger in small bowl; set aside.
- Heat oil in a large skillet. Pat dry the salmon with paper toweling. Season with salt & pepper, if desired. Place salmon fillets in skillet and cook over medium heat on one side about 2 minutes. Flip fillets over and add the prepared sauce over the top, scooping over to glaze.
- Cook for about another 2-3 minutes, allowing sauce to thicken while the salmon cooks. Remove salmon with sauce from pan and serve warm.
Nutrition Facts : Calories 474, Fat 21, SaturatedFat 3.1, Cholesterol 146.3, Sodium 574.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.2, Protein 66
THAI RED CURRY / COCONUT SAUCE (FOR SALMON)
This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.
Provided by Oolala
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
- Taste and adjust to your preferences.
- Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
- Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
- Keep sauce warm but be careful not to simmer for a long time.
- Serve sauce over the fish with Jasmine or Basmati rice.
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