Ginger Garlic Salmon Steaks With Jalapenos Recipes

GINGER GARLIC SALMON MARINADE (GRILLED, BAKED OR BROILED)

Steps:

• Add salmon to a large ziptop bag.
• In a small mixing bowl add soy sauce, water, sesame oil, dark brown sugar, ginger, garlic, and jalapeno pepper. Whisk to combine and pour over salmon.
• Close the bag and gently move the salmon in the bag so the marinade is covering all the salmon.
• Let the salmon marinate in the refrigerator for up to 45 minutes.

PAN-ROASTED SALMON WITH JALAPEñO

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.
• Use a spatula to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, approximately 2 to 3 minutes. (You may wish to use your spatula to press down on the fillets for the first 10 or 15 seconds to keep the skin from curling in the heat.)
• Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of the salmon. Remove fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately, garnished with the chopped fresh herbs.

JOHNNY GARLIC'S CEDAR PLANK SALMON

Steps:

• Preheat oven to 400 degrees F.
• In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
• Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
• Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.

GRILLED GINGERED SALMON

Steps:

• Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
• About 1/2 hour before grilling, soak cedar plank in water.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
• Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

GINGER SALMON STEAKS

Steps:

• Mix butter, soy sauce, garlic and ginger in a bowl.
• Heat oil in a nonstick skillet over medium high heat.
• Add salmon and dot with half the butter mixture.
• Cook about 5 minutes or until browned on one side.
• Turn, dot with remaining butter and cook another 4-5 minutes until salmon flakes easily.
• Garnish with lime slices.

GRILLED SALMON WITH BROWN SUGAR, GARLIC AND GINGER

Steps:

• Heat your grill to high.
• Mix together the sugar, salt, garlic powder and ginger powder.
• Arrange the salmon on a grill basket or on foil skin side down. Sprinkle the mix over the entire fillet.
• Place the grill basket on the rack and turn the heat down to medium high. Grill with the lid closed until the fish is firm to the touch and just cooked through. Grill time depends on the thickness of the fillet.

STEAMED GINGER GARLIC SALMON

Steps:

• Rinse salmon and pat dry.
• Cut into 4 to 6 pieces.
• In medium bowl, whisk together mirim, soy sauce, ginger, honey, hot sauce, garlic and onion.
• Add salmon.
• Turn to coat both sides.
• Refrigerate 1 hour.
• Reserving marinade, place salmon in large steamer basket or bamboo steamer above boiling water in pot or wok.
• Cover and steam 8 minutes (or until fish flakes easily and interior is opaque.) Meanwhile, strain marinade into a small pot, discarding solids.
• Bring to boil over high heat and boil for 30 seconds.
• Place salmon onto serving plates and drizzle with marinade.
• Sprinkle with coriander.
• Serves 4 to 6.

SALMON WITH GARLIC AND GINGER

Steps:

• In a food processor, combine the parsley, ginger and garlic; cover and process until minced. Add the lemon juice, lime juice, salt, tarragon and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Cover and chill for 30 minutes., Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand, covered, for 2 minutes before serving.