Sweet Soy Salmon With Scallion Rice Recipes

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YAKITORI-STYLE SALMON WITH SCALLIONS AND ZUCCHINI



Yakitori-Style Salmon With Scallions and Zucchini image

Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories     dinner, seafood, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup canola oil, plus more for greasing
1 tablespoon minced garlic (from about 3 cloves)
1 tablespoon minced ginger (from a 1-inch piece)
2/3 cup low-sodium soy sauce
1/3 cup turbinado sugar
2 tablespoons unseasoned rice vinegar
2 tablespoons cornstarch
1 pound small zucchini (about 3), trimmed and sliced 1/8-inch-thick
8 scallions, trimmed, halved lengthwise, if large, and cut into 2-inch pieces
Kosher salt and black pepper
2 pounds boneless, skinless salmon fillets, cut into 1-inch pieces
Lemon wedges, for serving

Steps:

  • In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add 2/3 cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.
  • Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.
  • Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.
  • Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.

SWEET GLAZED SALMON



Sweet Glazed Salmon image

This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite.

Provided by Leeves

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

¼ teaspoon olive oil
1 clove garlic, minced
¼ cup soy sauce
½ lemon, juiced
1 teaspoon honey
½ teaspoon olive oil
⅓ teaspoon packed brown sugar
¼ teaspoon sea salt, plus more for garnish
¼ teaspoon ground black pepper, plus more for garnish
¼ teaspoon red pepper flakes
4 (6 ounce) fillets salmon
1 tablespoon olive oil

Steps:

  • Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
  • Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 5 g, Cholesterol 74.7 mg, Fat 14.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.7 g, Sodium 1082.3 mg, Sugar 2.2 g

SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE



Sweet Chili-Glazed Salmon, Sugar Snaps and Rice image

Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 cup long-grain white rice
3/4 teaspoon sea salt, divided
3 tablespoons sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 1/2 teaspoons chili-garlic sauce
1/2 teaspoon cornstarch
12 ounces sugar snap peas, strings removed
1 tablespoon olive oil
4 (6-ounce) skin-on salmon fillets

Steps:

  • Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
  • Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
  • Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
  • Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.

SWEET SOY SALMON WITH SCALLION RICE



Sweet Soy Salmon with Scallion Rice image

Brush wild salmon fillets with a soy sauce-honey mixture and then broil; serve them with rice cooked and tossed with scallion.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
2 tablespoons unsalted butter
3 scallions, sliced (white and green parts kept separate)
1 cup medium grain white rice
Kosher salt and freshly ground black pepper
4 center-cut skin-on wild salmon fillets (about 6 ounces each)
2 teaspoons honey
2 teaspoons fresh lime juice
2 teaspoons low-sodium soy sauce
1/4 teaspoon toasted sesame seeds
Lime wedges, for serving

Steps:

  • Position an oven rack about 4-inches below the heat source and preheat the broiler. Line a baking sheet with foil and coat with cooking spray.
  • Melt the butter in a medium saucepan over medium heat, add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
  • Meanwhile, stir together the honey, lime juice and soy until smooth. Put the salmon, skin side-down, on the prepared baking sheet. Sprinkle with salt and pepper. Broil, basting 3 to 4 times with the sauce, until just cooked through, 6 to 7 minutes.
  • Fluff the rice and stir in the scallion greens. Divide among 4 plates and top with a piece of salmon. Sprinkle the fish with sesame seeds. Serve with lime wedges.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SHEET-PAN SALMON AND EGGPLANT WITH XO SAUCE



Sheet-Pan Salmon and Eggplant With XO Sauce image

XO sauce, a prized seafood condiment from Hong Kong, involves frying pricey dried shrimp and scallops with Chinese cured ham and aromatics until jammy and full of umami. This pantry-friendly version uses smoked mussels to replicate the seafood flavor without breaking the bank. The rich, sweet-salty sauce balances fatty salmon and silky eggplant, but the savory condiment has endless uses: Dollop it on scrambled eggs, fried rice, roasted veggies or noodles. Extra sauce can be refrigerated in an airtight container for one month.

Provided by Kay Chun

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 (4-ounce) can smoked mussels
1 1/2 pounds Japanese eggplant (5 to 6 medium), trimmed, halved lengthwise and then crosswise
3/4 cup safflower or canola oil
Kosher salt (Diamond Crystal) and black pepper
1 shallot, finely chopped (about 1/4 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 ounce sliced prosciutto (about 2 slices), finely chopped
1 tablespoon Shaoxing wine or dry sherry
2 tablespoons turbinado sugar
1 green Thai chile, seeded and minced
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
4 (6-ounce) skin-on salmon fillets
Thinly sliced scallions, for garnish
Steamed rice, for serving (optional)

Steps:

  • Drain the mussels and reserve the liquid. (You should have about 2 tablespoons of liquid.) Finely chop half of the mussels, reserving the rest for another future use. Set aside chopped mussels and liquid.
  • Heat oven to 425 degrees. On a rimmed baking sheet, combine eggplant and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, arrange skin side down and roast until tender, 15 minutes.
  • Meanwhile, in a small saucepan, combine 1/2 cup oil and the shallot over medium; bring to a simmer. Reduce heat to low and cook, stirring occasionally, until shallot is softened, 3 minutes.
  • Add garlic and ginger to the shallot oil and cook, stirring occasionally, until just light golden, 3 to 4 minutes. Add prosciutto and cook, stirring, until well combined, 1 minute. Add Shaoxing wine and cook for 1 minute.
  • Stir in chopped mussels and reserved mussel liquid, sugar, chile, soy sauce, oyster sauce and fish sauce, and bring to a simmer. Cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes. You should have about 1 cup of sauce.
  • Spread 1/4 cup of the XO sauce on top of the eggplant and move to one side of the baking sheet. Rub salmon with the remaining 2 tablespoons oil and season with salt. Arrange salmon next to eggplant, skin side down, and roast until it's cooked through and the eggplant is golden, about 10 minutes longer.
  • Divide salmon and eggplant among plates. Spoon some XO sauce over salmon, garnish with scallions and serve alongside steamed rice, if you like.

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