SESAME GINGER SALMON
A super easy salmon dish bursting with so much flavor, and it's hearty-healthy too!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.
ASIAN SALMON PATTIES
This is such an easy recipe that I can throw together super fast at the end of a long, hard day. It packs a punch of flavor with very little effort. My kids love this and request it often. Sometimes, I even make a few extra to go in their lunch boxes the next day.
Provided by Jamiefeedsfamily
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
- Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
- Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 12.1 g, Cholesterol 124.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 809.1 mg, Sugar 0.6 g
SALMON CAKES WITH GINGER-SESAME SAUCE
By FN chef Ellie Krieger published in the USA Weekend magazine. This recipe relies, pretty much, on pantry ingredients. If I did not have fresh ginger for the sauce, I would mix mayonnaise with Thai chili sauce or sriracha.
Provided by duonyte
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
- In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
- Finely chop 4 of the scallions (white and green parts) and add to the bowl.
- Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
- Shape into 12 patties.
- In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
- Repeat with remaining oil and salmon patties.
- Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
- Place all ingredients in a small bowl and whisk until smooth.
- Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.
Nutrition Facts : Calories 340.8, Fat 13.4, SaturatedFat 2.5, Cholesterol 128.8, Sodium 337.8, Carbohydrate 19, Fiber 1.3, Sugar 3.5, Protein 34.5
SALMON CAKES WITH GINGER/SESAME SAUCE
Adapted from Ellie Krieger's recipe--delicious salmon cakes, much like crab cakes, with a bit of oriental flare.
Provided by Chef Luvfood
Categories Asian
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the ginger/sesame sauce first.
- In small bowl, add all ingredients for sauce and mix well. Set aside.
- Make the salmon cakes.
- In large bowl, break apart salmon with fork.
- Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
- Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
- In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
- Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.
Nutrition Facts : Calories 472.6, Fat 20.8, SaturatedFat 4.5, Cholesterol 68, Sodium 822.6, Carbohydrate 43.9, Fiber 3.6, Sugar 4.5, Protein 27.2
SALMON WITH SESAME, SOY & GINGER NOODLES
This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper
Provided by Ren Behan
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
- Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
- In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.
Nutrition Facts : Calories 749 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4 milligram of sodium
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