Lindas Asian Salmon Recipes

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LINDA'S ASIAN SALMON



Linda's Asian Salmon image

I wanted to try my hand at creating an Asian style marinade for salmon. This came out great and I wanted to share it with all of you. I hope you will try it! DELISH! Serve alongside your favorite Asian inspired rice or noodle dish, and my recipe for Recipe #218814, for one meal to remember! We serve it with my son's recipe for Recipe #318992 with some Sweet Soy Sauce drizzled over the top.

Provided by Lindas Busy Kitchen

Categories     Asian

Time 50m

Yield 4 6 oz. servings

Number Of Ingredients 7

4 (6 ounce) salmon fillets, fresh
1 tablespoon hoisin sauce
1 tablespoon plum sauce
1 tablespoon chili-garlic sauce
1 tablespoon ginger juice (from jar of pickled ginger)
1 tablespoon rice vinegar
1 tablespoon chinese rice wine

Steps:

  • Mix together all the ingredients in a container big enough to fit the fish.
  • Add the fish to the marinade, and let sit in the refrigerator for 1/2 hours.
  • Preheat grill to medium heat.
  • Lightly grease grill rack with oil.
  • Remove salmon from marinade, reserving the marinade.
  • Grill 12-15 minutes per 1" of thickness, or until fish flakes easily with a fork.
  • Brush fish with reserved marinade while cooking, up until the last 5 minutes on the grill. Dispose of any leftover marinade.
  • Plate, and enjoy!

Nutrition Facts : Calories 236.2, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.5, Sodium 216.4, Carbohydrate 4, Fiber 0.1, Sugar 1.1, Protein 34.7

ELI'S ASIAN SALMON



Eli's Asian Salmon image

This recipe came from Keith Eldridge, who is the executive chef for Eli Zabar at Eli's Manhattan, The Vinegar Factory, and E.A.T., all in New York City. They shared the recipe with Ina Garten(Barefoot Contessa), she shared it in her cookbook"Bardfoot Contessa at Home", and now I'm sharing it with you! So good hot, and at room temp too. Ina says Keith uses focaccia crumbs, made in a food procssor, but Panko makes a good substitute. Enjoy! I have made a few changes to suit my taste.

Provided by Sharon123

Categories     Asian

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

2 1/4 lbs center cut salmon fillets (1 1/2-inch thick)
1 cup soy sauce (Ina uses Kikkoman)
1/4 cup rice vinegar
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons hoisin sauce
1 tablespoon fish sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallion (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko breadcrumbs

Steps:

  • Line a 8x12" baking pan with foil. Place the salmon in the pan.
  • In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of the mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko comletely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in pan.
  • Meanwhile, preheat the oven to 500*F.
  • Roast the salmon for 18-20 minutes(about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120 degrees on a meat thermometer when it's done.
  • Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature. Enjoy!

ASIAN SALMON



Asian Salmon image

This is very quick to prepare; I have marinated the salmon for as little as 1/2 an hour, yet it has plenty of flavor. For ease of preparation, we buy individually portioned salmon from a big-box store. We prefer to grill it on our indoor contact because it's SO quick. I've used straight brown sugar, Splenda Brown Sugar Blend, and straight Splenda - and they all work very well. But I think the brown sugar or the brown sugar blend will give you a little better color.

Provided by TigerJo

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) salmon fillets
1 tablespoon extra virgin olive oil
1 1/2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 1/2 teaspoons brown sugar, packed (or sugar substitute)
1/2 teaspoon finely minced garlic
1 dash fresh ground black pepper
2 tablespoons finely minced onions

Steps:

  • Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
  • If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
  • If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.

Nutrition Facts : Calories 199.1, Fat 10, SaturatedFat 1.6, Cholesterol 51.6, Sodium 336.3, Carbohydrate 2.5, Fiber 0.1, Sugar 2, Protein 23.6

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