Tangyasiancitrussalmon Recipes

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STEAMED GINGERED SALMON WITH WARM CITRUS SAUCE



Steamed Gingered Salmon with Warm Citrus Sauce image

Provided by Ming Tsai

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 18

Canola oil to cook
2 tablespoons ginger julienned
1/2 cup sliced scallions
1 tablespoon fleur de sel
1 teaspoon coarse ground szechuan peppercorns
1/2 teaspoon coarse ground white peppercorns
4 (3-ounce) pieces of salmon fillet
4 eight inch rice paper, softened in warm water
4 red leaf lettuce leaves for steaming
Warm Citrus Sauce, recipe follows
1/2 tablespoon pink peppercorns, for garnish
Juice of 1 orange, separated
Juice of 1 lemon, separated
Juice of 1 lime, separated
1 tablespoon clear soy sauce
1 tablespoon lychee honey
1/2 tablespoon butter, optional-but highly recommended
Salt and white pepper

Steps:

  • Set up a steamer. In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes. Set aside. Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt/peppercorn mixture. Place 1 wrapper on a clean dish towel. Place a thin layer of the ginger/scallion mixture and top with fillet. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. The top of the package will be the ginger/scallion mixture. Place packages in a steamer lined with a leafy vegetable. Steam for about 8 to 10 minutes. Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns.
  • In a non-reactive pan, combine juices and reduce on low heat by 5 percent. Add the segments, soy sauce and honey and heat. Whisk in the butter. Season to taste and check for seasoning.

TANGY ASIAN CITRUS SALMON



Tangy Asian Citrus Salmon image

We love this salmon baked or even better grilled. Super easy to make and good for you too! The prep. time does not include time needed to marinade.

Provided by DDW7976

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup soy sauce
2 tablespoons balsamic vinegar
6 tablespoons lemon juice (or juice from 2 whole lemons)
2 tablespoons minced garlic
1 1/2 tablespoons brown sugar
1 teaspoon ground black pepper
4 salmon fillets
2 tablespoons grated fresh ginger (in the recipe but I leave out) (optional)

Steps:

  • Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
  • Stir until brown sugar is dissolved.
  • Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
  • Marinate in the refrigerator for one hour.
  • Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
  • Baste at least once with sauce while baking.
  • If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.

Nutrition Facts : Calories 423.3, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 2227.2, Carbohydrate 10.7, Fiber 0.6, Sugar 6.2, Protein 67.6

TANGY ASIAN CITRUS SALMON RECIPE



Tangy Asian Citrus Salmon Recipe image

Provided by Tamarad12

Number Of Ingredients 10

1/2 c soy sauce
2 tbsp balsamic vinegar
2 whole lemons
2 tbsp fresh garlic, grated
2 tbsp fresh ginger
1 1/2 tbsp brown sugar
1/2 tbsp ground black pepper
4 salmon fillets
4 slices unsweetened pineapple
Basmati rice

Steps:

  • Preheat oven to 375 In a saucepan, combine the soy sauce, balsamic vinegar, the juice from the 2 whole lemons, garlic, ginger and brown sugar. Cook at a low heat for 5 minutes, making sure the sugar has combined well with all the ingredients. Place the salmon fillets in an oven-safe dish and soak both sides with the sauce. sprinkle the black pepper on top of the fillets. Bake for 15-20 minutes until fish flakes with a fork, making sure to baste the fillets with the sauce at least once. Place the fillets on plates and drizzle with the remaining sauce; garnish the top of the fillets with pineapple slices. Serve with basmati rice.

ASIAN CITRUS MARINATED SALMON, LOW FAT



Asian Citrus Marinated Salmon, Low Fat image

The Asian-style marinade adds lots of extra flavor and uses both orange & lime juices. Prep time does not include 1-hour marinating time. This was published in our local newspaper and made for lunch today! You might enjoy boiling and thickening the marinade to use as a dipping sauce. I'm also publishing the sides that were suggested - Golden Jeweled Rice and (steamed asparagus with) Citrus Sauce.

Provided by GeeWhiz

Categories     Citrus

Time 14m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup reduced sodium soy sauce
1/2 tablespoon fresh orange juice or 1/2 tablespoon prepared orange juice
1/2 tablespoon fresh lime juice
1/2 tablespoon prepared Chinese mustard
1/2 tablespoon Chinese five spice powder
16 ounces salmon fillets
1 tablespoon sesame oil
1 tablespoon sesame seeds

Steps:

  • With a spoon mix together soy sauce, juices, mustard and spice powder in a shallow dish or pan.
  • Add salmon and turn to coat all sides; cover and refrigerate for 1 hour.
  • Bring salmon back to room temperature and preheat broiler.
  • Remove salmon from the marinade and pat dry with paper towels.
  • Brush sides and tops of fillets with sesame oil and place on broiler pan; broiler 4 inches from heat until fish is cooked through, about 5 minutes (you might want to spray your broiler pan w/cooking spray).
  • While fish is broiling heat a small skillet over medium-high heat until hot; Add sesame seeds and, stirring constantly, toast just until golden -be careful, seeds can go from golden to burnt in a flash.
  • Remove skin from salmon, transfer to serving plates and garnish each with toasted sesame seeds.

Nutrition Facts : Calories 191.3, Fat 8.4, SaturatedFat 1.3, Cholesterol 58.3, Sodium 1137.9, Carbohydrate 3.6, Fiber 0.5, Sugar 0.7, Protein 24.4

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