Salmon In Oyster Sauce Recipes

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.

BROILED SALMON FILLET WITH BACON, WILD MUSHROOMS AND OYSTER SAUCE

Steps:

• Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes).
• Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg.
• To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
• Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir

STICKY SALMON WITH CHINESE GREENS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
• Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.