Crispy Orange Glazed Salmon Thai Inspired Recipes

BROILED SALMON WITH THAI SWEET CHILI GLAZE

Steps:

• Set the oven rack 5-6 inches from the top and preheat the broiler.
• Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
• Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

ASIAN GLAZED SALMON

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.

CRISPY HONEY ORANGE GLAZED SALMON

Steps:

• Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.
• Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.
• Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
• Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

GOCHUGARU SALMON WITH CRISPY RICE

Steps:

• Season the salmon on all sides with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon's orange flesh will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way at this point for a nice medium-rare. Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.
• Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle. Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that's OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.
• While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you'd like.

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.