STICKY ASIAN-STYLE SALMON WITH BROCCOLI, QUICK PICKLED CUCUMBER & RICE
An epic yet simple combo of sweet sticky fish, rice and veg, for two lucky people.
Provided by Jamie Oliver
Categories Salmon
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
- Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
- Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
- Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
- Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
- Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
- Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
- Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
- Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.
Nutrition Facts : Calories 649 calories, Fat 24.7 g fat, SaturatedFat 4.2 g saturated fat, Protein 34.5 g protein, Carbohydrate 76.5 g carbohydrate, Sugar 14.9 g sugar, Sodium 1.5 g salt, Fiber 5.4 g fibre
TERIYAKI SALMON
Salmon is a favorite of my husband. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.
Provided by Katzmeow
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
- Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
- Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 10.3 g, Cholesterol 82.5 mg, Fat 25.8 g, Fiber 0.6 g, Protein 33.6 g, SaturatedFat 4.6 g, Sodium 972.6 mg, Sugar 7.3 g
STICKY TERIYAKI SALMON RICE
A simple solo supper with Asian flavours. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 9
Steps:
- Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
- Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water - 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
- Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
- Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.
Nutrition Facts : Calories 558 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.2 milligram of sodium
SALMON TERIYAKI
Salmon Teriyaki is an easy Japanese recipe and takes only 4 key ingredients. Serve the salmon with steamed rice and teriyaki sauce for a delicious salmon teriyaki bowl.
Provided by Rasa Malaysia
Categories Japanese Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Add all the ingredients in the Teriyaki Sauce in a saucepan and reduce it on low heat. As soon as the teriyaki sauce thickens, remove it from heat. Let cool.
- Heat up a pan or skillet over low to medium heat. Add a bit of oil and pan-sear the salmon (skin-side down) until the bottom part becomes super crispy. Cover the pan or skillet to make sure that the salmon is cooked through. Remove the salmon from heat, drizzle with the teriyaki sauce and garnish with the sesame. Serve immediately with steamed rice.
Nutrition Facts : Calories 532 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 people, Sodium 2059 grams sodium, Sugar 26 grams sugar
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- In a dish that is large enough to fit the salmon, mix together the ginger, garlic, soy, chilli sauce or honey, sesame oil, and the zest and juice of the lime. Place the salmon fillets in the sauce and turn them over to cover them completely. At this stage, you can cook the salmon, as below, or cover it with cling film and marinate it in the fridge for up to 24 hours. Heat the oil in a frying pan over a medium heat. Take the salmon out of the marinade, letting any excess sauce drip off and keeping this to one side, then put the salmon in the pan, skin-side down. Cook the salmon for 3 minutes then pour in the reserved marinade and turn the salmon over to cook for another 3–4 minutes. If the sauce becomes too thick and sticky, simply add a tablespoon of water. Once cooked, sprinkle over the sesame seeds, chilli, and coriander and serve with a slice of lime, the cooked rice, and the pak choi or broccoli.
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- Rub the salmon all over with the five spice, a pinch of salt and a little oil, then place it skin-side down in a large cold non-stick frying pan on a medium–low heat. Cover with wet greaseproof paper and cook for 15 minutes or until just pink. Remove the paper and flip for the final 30 seconds.
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- Cook the noodles according to the packet instructions while you deseed and finely chop the chillies. Lightly toast the sesame seeds in a dry non-stick frying pan on a medium heat, then tip onto a plate. Make a dressing with the teriyaki sauce, half of the chillies and the juice of 1 lime. Drain the noodles, refresh under cold water and set aside.
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- Meanwhile, place another large non-stick frying pan or wok on a medium-high heat with 1/2 tbs of olive oil. Finely shred the pak choy. Add the stir-fry mix and pak choy to the hot pan and stir-fry for 3 minutes, adding the noodles for 1 minute to reheat. Turn the heat off, pour over the remaining dressing and toss well.
- Divide the veg and noodles between the plates, sit the salmon chunks on top and break over the crispy salmon skin. Scatter with the remaining chilli and serve with a squeeze of lime.
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- Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
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