Salmon Recipes Oven with Sauce Grilled Easy for Christmas Pinoy Healthy With Rice Pan Indian Style : January 2015

Saturday, 31 January 2015

Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Salmon Pasta Recipe Biography

Source(google.com.pk)

Recipe 1: Creamy asparagus and salmon pasta

Ingredients:

375g dried bow-tie pasta

1 bunch asparagus, cut into 3cm pieces

1 cup light thickened cream

2 teaspoons finely grated lemon rind

2 tablespoons lemon juice

2 tablespoons chopped fresh chives

415g can Paramount red salmon, drained, skin and bones removed, flaked

Method:

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender, adding asparagus for the last 3 minutes of cooking. Drain.

Step 2

2. Return pasta and asparagus to pan. Add cream, lemon rind, lemon juice, chives and salmon. Season with salt and pepper. Toss to combine. Serve.

Recipe 2: Creamy pasta with salmon

Ingredients:

450g/1 lb pasta, cooked according to packet instructions, drained

3 tbsp olive oil

1-2 garlic cloves, chopped

2 red onions, sliced

3 x 150g/5½oz fresh salmon fillets, skinned and cubed

300ml/10fl oz double cream

3 tbsp chopped fresh parsley

Preparation method:

1. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.

2. Meanwhile, heat the oil in a frying pan, add the garlic and red onion and fry for 3-4 minutes or until the onion has softened.

3. Add the salmon cubes and double cream and continue to cook over a gentle heat for five minutes, or until the salmon has cooked through.

4. Stir in the drained pasta and season, to taste, with salt and freshly ground black pepper. Stir in the parsley.

Recipe 3: Salmon Pasta Salad

Ingredients:

1 package (8 ounces) spiral pasta, cooked and drained

2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed

1-1/2 cups quartered cherry tomatoes

1 medium cucumber, quartered and sliced

1 small red onion, sliced

1/2 cup canola oil

1/3 cup fresh lemon or lime juice

1-1/2 teaspoons dill weed

1 garlic clove, minced

3/4 teaspoon salt

1/4 teaspoon pepper

1 head lettuce, torn

Directions:

In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

Recipe 4: Tuscan Salmon Pasta

Ingredients:

4 ounces uncooked linguine

1 salmon fillet (10 ounces), cut into 1-inch cubes

1 teaspoon minced fresh rosemary

5 tablespoons olive oil, divided

3/4 cup white kidney or cannellini beans, rinsed and drained

2 small plum tomatoes, chopped

6 garlic cloves, minced

Salt and pepper to taste

Directions:

1. Cook linguine according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Add the beans, tomatoes, garlic, salt and pepper; heat through.

2. Drain linguine; and transfer to a large bowl. Add salmon mixture; toss gently. Drizzle with remaining oil.

Recipe 5: Lemony Salmon and Pasta

Ingredients:

1 whole garlic bulb

1 tablespoon water

3 tablespoons olive oil, divided

5 tablespoons Cajun seasoning

3 tablespoons honey

1 salmon fillets (2 pounds), cut into 2-inch pieces

3 plum tomatoes, quartered

1 medium sweet red pepper, cut into 1/4-inch strips

1 medium sweet yellow pepper, cut into 1/4-inch strips

1 large red onion, sliced

8 ounces uncooked penne pasta

1/3 cup butter, cubed

1/4 cup olive oil

3 tablespoons lemon juice

1 to 2 garlic cloves, minced

2 teaspoons grated lemon peel

1 tablespoon minced fresh parsley

1/2 teaspoon salt

Dash dried tarragon

Dash cayenne pepper

1/3 cup pitted ripe olives

1/4 cup sunflower kernels, toasted

Directions:

1. Cut top off garlic bulb, leaving root end intact. Place cut side up in a small ungreased baking dish; drizzle water around the garlic. Slowly drizzle 1 tablespoon oil into center of bulb. Cover and bake at 350° for 50-60 minutes or until garlic is very soft. Cool for 5 minutes. Squeeze softened garlic from skins; set aside.

2. Combine the Cajun seasoning, honey and remaining oil; spoon half over the salmon. In a bowl, combine tomatoes, peppers and onion; add remaining honey mixture and toss to coat. Place salmon and vegetables on a greased broiler pan. Broil 3-4 in. from the heat for 6-8 minutes or until fish flakes easily with a fork and vegetables are crisp-tender.

3. Meanwhile, cook pasta according to package directions. In a saucepan, combine the first nine sauce ingredients; cook and stir until butter is melted. Drain the pasta. In a large serving bowl, gently toss pasta, lemon sauce, softened garlic, salmon and vegetables. Sprinkle with olives and sunflower kernels.

Recipe 6: Dilled Salmon Pasta Salad

Ingredients:

1-1/2 cups tricolored spiral pasta

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

2 tablespoons chopped onion

2 tablespoons minced fresh dill or 2 teaspoons dill weed

1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed

Mixed salad greens

Directions:

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients.

2. Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.

Recipe 7: Creamy Smoked Salmon Pasta

Ingredients:

6 tablespoons butter

1/2 onion, finely chopped

2 tablespoons plain flour

2 teaspoons garlic granules

500ml skimmed milk

60g grated Pecorino Romano cheese

150g frozen garden peas, thawed and drained

1 small tin mushrooms, drained

300g smoked salmon, chopped

1 (500g) packet penne pasta

Method:

1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Melt butter in a large frying pan over medium heat. Saute onion in butter until tender.

3. Stir flour and garlic granules into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms, and cook over low heat for 4 minutes.

4. Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Recipe 8: Smoked Salmon Pasta with Whisky Reduction

Ingredients:

450g dry penne pasta

1 tablespoon olive oil

1 medium onion, finely chopped

475ml fish stock

475ml white wine

3 tablespoons Scotch whisky

225g smoked salmon, chopped

475ml double cream

freshly ground black pepper to taste

40g Parmesan cheese, grated for topping

1 bunch Italian flat leaf parsley, chopped

Method:

1. Bring a large saucepan of lightly salted water to the boil. Place penne pasta in the saucepan, cook 8 to 10 minutes, until al dente and drain.

2. Heat the olive oil in a frying pan over medium heat and cook the onion until tender. Pour in the fish stock and white wine and cook until reduced by 1/2.

3. Remove the frying pan from heat and pour in the Scotch whisky. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the frying pan to medium heat, and mix in the salmon. Stir in the cream and bring the mixture to the boil. Continue to cook and stir until thickened.

4. In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper and top with Parmesan cheese and parsley to serve.

Recipe 9: Alysia's Creamy Salmon Pasta

Ingredients:

6 tablespoons butter, divided

1 tub double cream

4 salmon fillets

4 portions quick cook spaghetti pasta

salt and ground black pepper to taste

Method:

1. Melt 2 tablespoons of butter in a frying pan, then turn the heat to high. (Whilst the butter melts, place a large pan of water on high heat and wait for it to boil.)

2. Now put the salmon fillets (skin side down) into the hot pan and cook for 3 minutes, then turn the fillets over and cook for a further 2 minutes. Next, turn the heat down to medium whilst shredding the salmon fillets.

3. Once shredded, push the salmon to one side of the pan and season with sprinklings of salt and ground black pepper. In the empty half of the pan melt the remaining 4 tablespoons of butter (still on medium heat). Once melted, push the shredded salmon into the melted butter.

4. The pan of water should now be boiling, add salt to season and then the correct amount of spaghetti as per guidelines on packet and leave for 5 minutes (this only applies to quick cook 5 minute pasta).

5. Add 3/4 of the tub of double cream to the salmon in butter and stir until evenly mixed (i.e. until the sauce is one colour, not streaked with cream and butter). More cream may be added to thin the sauce if required.

6. Leave the salmon in the sauce for 4 minutes on low heat (simmer). Then drain the pasta and serve onto plates. Serve the salmon and sauce centrally and presto.

Salmon Pasta Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Grill Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Grill Salmon Recipe Biography

Source(google.com.pk)

Recipe 1: Grilled salmon

Ingredients:

2 sticks fresh lemon grass

½ small bottle low-salt dark soy sauce

1 bunch fresh coriander, stalks finely sliced, leaves reserved

1 thumb-sized piece fresh ginger, finely grated

4 cloves garlic, finely grated

1 large salmon fillet, (about 1kg), from sustainable sources, ask your fishmonger, scaled and pin-boned

4 tablespoons runny honey

2 red chillies, deseeded and finely sliced

4 spring onions, finely sliced

2 limes

Method:

1. Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film.

2. Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.

3. Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath. Serve sprinkled with the chillies, spring onions, reserved coriander leaves, then squeeze over the lime.

Recipe 2: Grilled Salmon with Honey-Soy Marinade

Ingredients

1 tablespoon packed brown sugar

1 tablespoon butter or margarine, melted

1 tablespoon olive or vegetable oil

1 tablespoon honey

1 tablespoon soy sauce

1 clove garlic, finely chopped

1 large salmon fillet (about 2 lb), cut into 8 pieces

Directions:

1. In small bowl, mix all ingredients except salmon.

2. In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.

3. Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

Recipe 3: Grilled Salmon with Dill and Lemon

Ingredients:

4 6-ounce/170 mL salmon fillets

1/4 cup/60 mL lemon juice

2 tablespoons/30 mL vegetable oil

1 tablespoons/15 mL lemon zest

2 teaspoons/10 mL dried dill

2 cloves garlic, minced

Preparation:

Combine lemon juice, zest, oil, dill and garlic in a large resealable bag. Add salmon and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Brush salmon with marinade from the ziptop bag. Grill salmon for about 4 to 5 minutes per side. Remove when done. Salmon should be light in color and flake easily through the thickest part.

Recipe 4: Grilled Salmon in Barbecue Sauce

Ingredients:

4 (6-ounce) salmon fillets

Salmon BBQ Sauce:

1 medium onion, chopped

1 1/2 cups tomato ketchup

1/2 cup dark rum

1/3 cup Worcestershire sauce

1/4 cup cider vinegar

2 tablespoons chili powder

2 tablespoons paprika

2 tablespoons peanut oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, minced

Preparation:

To prepare BBQ Sauce, heat oil in saucepan over medium heat. Sauté onions and garlic for 3 minutes, or until tender. Add all remaining ingredients, except salmon, and bring to a boil, reduce heat and let sauce simmer for 5 minutes. Remove from heat and let cool to room temperature. Coat salmon with 1/4 of the barbecue sauce and reserve remainder of the sauce for dipping. Place fish in the refrigerator and allow it to marinade for 2 hours. Preheat grill. Place salmon skin-side down, on a lightly oiled grill, cover and cook for 12 minutes per inch of thickness. Remove fish from grill and serve with barbecue sauce.

Recipe 5: Cajun Grilled Salmon

Ingredients:

4 6-ounce salmon fillets or 2 6-ouce salmon steaks

1 1/2 teaspoons sea salt

2 teaspoons paprika

1 teaspoon black pepper

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon cayenne, use more or less to your liking

Preparation:

Combine seasonings in a bowl, mixing well. Place salmon fillets in a large resealable bag. Add Cajun seasoning and turn to coat. Refrigerate for 30 minutes to 2 hours. Preheat grill. Remove salmon from bag and place on hot grill. Grill salmon fillets for about 4 to 5 minutes per side, 6-8 minutes for salmon steaks. Remove when done. Salmon should be light in color and flake easily through the thickest part.

Recipe 6: Grilled Stuffed Salmon

Ingredients:

2 pounds salmon fillets, cut into 4 equal pieces

2 lemons

1 cup/240 mL black olives, pitted and minced (or buy chopped olives)

1/2 cup/120 mL Parmesan cheese

1/4 cup/60 mL fresh dill

1/4 cup/60 mL fresh parsley

1/4 cup/60 mL fresh basil

Preparation:

1. Zest lemons and juice. Combine with other ingredients (expect salmon). Divide mixture into four equal portions and place in the center of each of the four pieces of salmon. Fold corners of the salmon fillets toward the center making a pocket around the stuffing and secure with toothpicks. Preheat grill and prepare for indirect grilling. Place stuffed salmon fillets on medium hot grill and well oiled grill. Close lid and grill until salmon has cooked through (about 20 minutes). The salmon should be opaque in color or not shiny all the way through. Stuffing should appear browned and the cheese completely melted.

2. Alternatively you can place these stuffed salmon fillets on a cedar plank, soaked in water. With this method you will want to place the plank directly over the fire and grill for about 20 minutes or until the salmon is cooked through.

Recipe 7: Grilled Salmon with Sweet Onions and Red Bell Peppers

Ingredients:

1/4 cup soy sauce

1/4 cup light brown sugar

2 tablespoons extra-virgin olive oil, plus more for drizzling

Four 6-ounce salmon fillets, with skin

2 small sweet onions, halved crosswise but not peeled

2 red bell peppers—stemmed, cored and quartered lengthwise

1 teaspoon balsamic vinegar

Salt and freshly ground pepper

1 teaspoon chopped thyme

1 tablespoon chopped marjoram

Preparation:

1. In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. Cover and refrigerate for 1 hour.

2. Light a grill. Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer.

3. Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.

4. Drizzle the onions with oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme. Transfer the salmon, peppers and onions to plates, sprinkle with the marjoram and serve.

Grill Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Quick And Easy Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Quick And Easy Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Crispy Coconut Kale with Roasted Salmon and Coconut Rice

Ingredients:

1 cup jasmine rice, uncooked

1 cup coconut milk

1 cup water

1/2 teaspoon sea salt

1/3 cup coconut oil, melted

1 teaspoon toasted sesame oil

2 tablespoons coconut aminos (or tamari)

1 tablespoon Sriracha

3 sweet potatoes, cubed

1 teaspoon paprika

1 tablespoon coconut oil, melted

1 bunch lacinato kale, ribs removed and sliced into strips

1 cup unsweetened coconut flakes

1 to 1 1/2 pounds salmon, sliced into 4 fillets

Preparation:

1. Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour).

2, While the rice is cooking, heat oven to 400° F. In a lidded jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified.

3. Place the sweet potatoes on a baking sheet. Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake for 30 minutes or until tender.

4. Place kale and coconut flakes on a baking sheet. Drizzle with about 2/3 of the dressing. Toss until well coated.

5. Drizzle salmon with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato's baking time, or until cooked through, being careful not to let the kale burn.

6. Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing.

Recipe 2: Salmon Teriyaki Kebabs

Ingredients:

1 1/2 cups water

1 cup long-grain white rice, rinsed in a sieve and drained

1/3 cup soy sauce

2 1/2 Tbsp cider vinegar

2 Tbsp mirin

3 Tbsp sugar

2 Tbsp finely chopped peeled ginger

1 3/4 lb steaks (about 1-inch thick), skin and bones discarded and salmon cut into 1 1/4-inch chunks

Directions:

1. Bring water to a boil in a 1 1/2-qt heavy saucepan and add rice. Bring water to a rolling boil, then cover tightly with a lid and reduce heat to low. Cook rice, undisturbed, until water is evaporated and rice is tender, about 15 minutes. Remove from heat and let stand, undisturbed, 5 minutes.

2. Meanwhile bring soy, vinegar, mirin, sugar, and ginger to a boil in a small saucepan, then reduce heat and briskly simmer until reduced to 1/2 cup, about 3 minutes. Transfer teriyaki sauce to a metal bowl and cool to room temperature. (To cool quickly put bowl in a larger bowl of ice and cold water and stir.)

3. Preheat broiler. Line rack of a broiler pan with foil, then lightly oil.

4. Toss salmon with 1/4 cup teriyaki sauce. Drain skewers, then thread with salmon and put on broiler rack. Broil about 6 inches from heat, without turning, until just cooked through, 4 to 5 minutes. Brush with some of remaining sauce.

5. Fluff rice with a fork and divide among 4 plates. Top with kebabs, then drizzle with remaining sauce and sprinkle with scallions.

Recipe 3: Hot Smoked Salmon, Soba and Asian Greens Salad

Ingredients:

1/2 pound fillet of salmon (I used wild caught sockeye, because the color is lovely.)

1/4 cup cup kosher salt

1/3 cup turbinado sugar

3 tablespoons soy sauce

2 teaspoons Chinese Five Spice

8 ounces buckwheat soba noodles

Juice of one lemon

4 tablespoons Soy Sauce

3 tablespoons Mirin

2 teaspoons finely grated ginger

2 teaspoons white sugar

1 teaspoon sesame oil

1/3 cup warm water, more if necessary. You want this to be somewhat thin as it’s more of a broth than a dressing.

2 cups small tat soi leaves, whole

Preparation:

1. Cut salmon fillet lengthwise in two even pieces.

2. Combine salt, sugar, say sauce and Chinese five spice with 1 quart of warm water and stir until sugar and salt are dissolved. Let fish sit in this brine for one hour at room temperature.

3. Remove fish from brine, dry it completely and place on a rack. Put rack uncovered in the refrigerator for 12 hours.

4. Using a stove-top smoker, smoke the salmon for about 8 minutes at a temperature in the range of 145-50 degrees.

5. Allow salmon to cool completely.

6. Prepare the soba noodles as directed on package. Rinse with cold water. Set aside.

7. Whisk together lemon juice, soy sauce, mirin, ginger, sugar and sesame oil. Add water to desired strength. Toss about half of the dressing with noodles. 8. Divide tat soi leaves into bowls and mix with the dressed noodles.

9. Either leave the salmon whole and set it atop the noodles or break it into bite-sized pieces on top of the salad.

10. Drizzle the remaining dressing over the completed salad and serve immediately.

Recipe 4: Grilled Salmon Fillet with Cucumber Dill Sauce

Ingredients:

1 pound fresh wild Salmon

olive oil

kosher salt

coarsely ground black pepper

Instructions:

1. Prepare your grill and bring to high heat.

2. Rinse the salmon under cold water and pat dry with a paper towel. Run your fingers along the meaty surface to check for any bones and remove any of them with needle nose pliers or fish tweezers.

3. Lighty coat the meaty side with olive oil then sprinkle generously with kosher salt and lots of freshly ground coarse black pepper. You don’t want to be skimpy here.

4. Place the fish fillet on a hot grill, meat side down, and cook for 3-4 minutes or until you can easily slide your spatula under the fish without it falling apart. Don’t disturb the fish once its on the grill until you’re ready to flip it. Flip the fish and cook for another 2-3 minutes or until desired doneness. Section into preferred 5. serving sizes with or without the skin and serve with fresh cut lemon and cucumber dill sauce.

Quick And Easy Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Teriyaki Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Teriyaki Salmon Recipe Biography

Source(google.com.pk)

Recipe 1: Teriyaki Salmon

Ingredients:

4 (6 oz) salmon fillets

2 green onions, chopped

Sesame seeds, for serving

1/2 cup low sodium soy sauce

1/2 cup water, divided

3 Tbsp packed light-brown sugar

3 Tbsp honey

3 medium cloves garlic minced

2 1/2 tsp finely grated fresh ginger

1 1/2 Tbsp fresh lemon juice

1 1/2 Tbsp cornstarch

Directions:

1. In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes (if you want it thicker you can let it simmer, just reduce the temp and stir frequently until it's reached desired thickness, keep in mind it will seem thicker once it cools though too). Remove from heat and allow to cool slightly. Meanwhile preheat oven to 400 degrees and spray a non-stick baking dish with cooking spray.

2. Set aside about 1/4 cup of the teriyaki sauce. Place salmon in baking dish then brush tops with plenty of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 15 - 19 minutes until salmon has cooked through. Serve warm topped with reserved teriyaki sauce if desired, chopped green onions and sesame seeds.

Recipe 2: Pineapple Teriyaki Salmon

Ingredients:

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

1 teaspoon finely grated orange zest

1 (6-ounce) can pineapple juice

1/2 teaspoon salt, divided

2 teaspoons canola oil

4 (6-ounce) salmon fillets (about 1 inch thick)

1/4 teaspoon freshly ground black pepper

Grated orange rind (optional)

Preparation:

1. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.

2. Preheat oven to 400°.

3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.

Recipe 3: Teriyaki Salmon with Mirin Cucumber Salad

Ingredients:

1 cup thin soy sauce

Juice and zest of 2 oranges

3 tablespoons brown sugar

4 cloves of garlic

1 tablespoon minced ginger

1 tablespoon white sesame seeds

4 (6-ounce) salmon fillets

1/2 tablespoon wasabi powder

1 tablespoon mirin

1 tablespoon rice wine vinegar

1 teaspoon sugar

1/2 cup canola oil

Salt and white pepper to taste

2 large English cucumbers, julienned

Sesame seeds, for garnish

Directions:

1. Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely. Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.

2. Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds.

Recipe 4: Teriyaki salmon

Ingredients:

2 salmon fillets

4-5 tbsp dark soy sauce

1 lime, zest and juice

1 small chilli

2 tbsp maple syrup

1 fat garlic clove, finely chopped

1 chunk of ginger, finely chopped

1 sheet of egg noodles

bunch of coriander, chopped

1 tbsp sesame oil

extra lime juice

Preparation method:

1. Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.

2. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.

3. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan.

4. When the sauce is reduced add the salmon to the teriyaki sauce frying pan.

5. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander.

Recipe 5: Teriyaki Salmon

Ingredients:

2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)

Salt

Freshly ground black pepper

1 Tbsp. flour (* see the note below for why using flour)

½ Tbsp. olive oil

1 Tbsp. butter

1 Tbsp. sake (or dry sherry)

1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)

1 Tbsp. sugar

2 Tbsp. soy sauce

Instructions:

1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.

2. Sprinkle ½ Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.

3. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.

4. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.

5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.

6. Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.

7. When the sauce thickens, turn off the heat. Plate the salmon e on warmed plate and serve immediately.

Teriyaki Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

BBQ Salmon Recipes Biography

Source(google.com.pk)

Recipe 1: Crispy barbecued side of salmon with cucumber yoghurt

Ingredients:

1.5 kg side of salmon,

zest and juice of 1 lemon

1 bunch fresh herby fennel tops or basil, leaves picked and finely chopped

olive oil

sea salt

freshly ground black pepper

1 cucumber, peeled lengthways at intervals

300 ml fat-free natural yoghurt

1 fresh red chilli, deseeded and finely chopped

1 small bunch fresh mint or oregano, leaves picked and chopped

extra virgin olive oil

Preparation:

1. Brush the bars of the barbie clean to prevent your fish sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable.

2. Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these flavourings into the incisions – don't hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off.

3. When your barbie's ready, lay the salmon on the bars, skin side down. The flesh will start to colour from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it's cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up.

4. If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked – although this might feel unusual to us Brits, who nuke fish beyond belief, this is a really good idea! If it's (organically) farmed, cook it through, but please don't overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadoms.

5. Cut the cucumber in half lengthways, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper.

6. Break the salmon up with a fork into four to six chunks. Serve with the cucumber yoghurt, sprinkled with the rest of the chopped chilli and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin.

Recipe 2: Barbecued salmon with lemon and herbs

Ingredients:

1/2 cup olive oil

2 garlic cloves, finely chopped

2 lemons, juiced

2 tablespoons small capers, drained, chopped

1/3 cup dill leaves, finely chopped

1 bunch lemon thyme, roughly chopped

sea salt

12 x 180g atlantic salmon fillets, skin on

lemon wedges, to serve

Preparation:

1. Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.

2. Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.

Recipe 3: Grilled Barbecued Salmon

Ingredients:

2/3 cup barbecue sauce

2 tablespoons brown sugar

2 tablespoons chili garlic sauce

1 tablespoon rice vinegar

1 teaspoon lime juice

1 teaspoon soy sauce

4 salmon fillets (6 ounces each)

1 tablespoon minced fresh cilantro

Directions:

1. In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving.

2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture.

3. Top with reserved sauce; sprinkle with cilantro.

Recipe 4: Barbecue Salmon and Snap Pea Slaw

Ingredients:

2 tablespoons dark sesame oil, divided

3 garlic cloves, crushed

1 (1/2-inch) piece fresh ginger, peeled

2 tablespoons fresh lime juice

2 tablespoons lower-sodium soy sauce

1 1/2 tablespoons ketchup

2 teaspoons dark brown sugar

1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)

4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed

Cooking spray

2 cups sugar snap peas, trimmed and thinly sliced crosswise

1/2 cup grated radishes

1/4 cup very thinly vertically sliced shallots

2 teaspoons rice vinegar

1/4 teaspoon kosher salt

Preparation:

1. Preheat the grill to high heat.

2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.

3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.