Sesame Salmon With Orange Slaw Recipe By Tasty Recipes

APPLE AND CABBAGE SLAW WITH HERBED SALMON RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
• Spiralize the green cabbage, purple cabbage, and green apple then transfer to a large bowl.
• Pour dressing over slaw and stir to combine. Chill in refrigerator until ready to serve.
• Spread sesame seeds on a plate with 2 teaspoons of olive oil.
• Sprinkle each filet with salt and pepper, then press flesh sides of filets in sesame seeds to coat.
• Heat a large skillet over high heat.
• Add remaining oil to pan then add fillets skin side down and cook for approximately 3-4 seconds.
• Flip the fish and cook the flesh for 30 seconds to 1 minute.
• Remove fillets from pan and allow to cool down for 1 minute.
• Serve with slaw.
• Enjoy!

SESAME SALMON BOWLS

Steps:

• In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
• In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
• Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
• Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

GLAZED SESAME SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
• Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

SESAME SLAW

Steps:

• In a large bowl, combine the cabbage, green pepper and onion. Whisk the vinegar, sugar, sesame seeds and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate until serving.

ORANGE GINGER SALMON RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
• Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
• On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
• Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
• While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
• Roast the salmon for 8-10 minutes, or until it flakes easily when nudged with a fork.
• While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5-6 minutes. Once it has reduced, remove the pot from the heat.
• Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
• Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
• Enjoy!

WILD SALMON WITH RADISH & ORANGE SLAW

Steps:

• Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
• Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
• Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
• Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
• Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.