Chinese Style Flavorful Salmon Recipes

ASIAN GLAZED SALMON

Asian Glazed Salmon image

This salmon is marinated in a simple but super tasty Asian marinade and then broiled/grilled to produce a gorgeous caramelisation. Fast enough for midweek, fancy enough for company!

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 10

Ingredients

2 salmon fillets (, skinless (approximately 0.8 - 1lb / 400 - 500g))
1 tsp fresh ginger (, finely grated)
1 garlic clove (, crushed)
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chili sauce ((Note 1))
Sesame seeds
Scallions/shallots (, finely sliced)
Steamed Asian Greens
Rice

Steps:

Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

Nutrition Facts : ServingSize 214 g, Calories 276 kcal

STICKY SALMON WITH CHINESE GREENS

Sticky salmon with Chinese greens image

A quick way to liven up salmon fillets, with stir-fried veg and the classic trio of garlic, chilli and ginger

Provided by Good Food team

Time 20m

Number Of Ingredients 9

Ingredients

4 skinless salmon fillets , 150g/4oz each
3 tbsp oyster sauce
2 tbsp teriyaki sauce
1 tbsp honey
1 tbsp oil (a mix of vegetable and sesame)
1 tbsp finely grated fresh root ginger
1 garlic clove , finely sliced
1 red chilli , deseeded amd finely sliced
500g mixed green vegetables - we used bok choi, sugar snaps and broccoli

Steps:

Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

Nutrition Facts : Calories 354 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Protein 35 grams protein, Sodium 2.81 milligram of sodium

CHINESE FIVE-SPICE SALMON

Chinese Five-Spice Salmon image

Make and share this Chinese Five-Spice Salmon recipe from Food.com.

Provided by JackieOhNo

Categories Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs salmon fillets
1 tablespoon olive oil
2 teaspoons Chinese five spice powder
1 tablespoon brown sugar
1 teaspoon lime zest
1/2 lime, juice of
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes (optional)
salt and pepper
1 tablespoon sesame oil
2 cups sliced shiitake mushrooms
2 teaspoons peeled grated fresh gingerroot
4 cups sliced bok choy, steamed

Steps:

Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.

CHINESE-STYLE FLAVORFUL SALMON

Chinese-Style Flavorful Salmon image

DH and I really enjoyed this different way of preparing salmon. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." It should be noted that DH and I skinned the salmon filets and it turned out great, but I am posting the recipe as it appears in the book. Also, make sure to use low sodium soy sauce. Even with this, I found the dish to be a little salty and might skip the teaspoon of salt next time to see how it turns out.

Provided by Dr. Jenny

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 salmon fillets, with skin
fresh cilantro, for garnish
1/4 cup flour
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil
2 sprigs green onions, finely chopped
1 inch fresh ginger, finely minced
1 garlic clove, finely minced

Steps:

In a bowl, mix all the sauce ingredients.
Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated.
Serve, garnishing with cilantro.

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