When you get to the salmon start to pulse till all
large bowl, combine the salmon, green onions, lime juice, eggs
Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
If using a conventional oven: Preheat oven to 350\u00b0; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.
50\u00b0.
Cut the salmon fillet into 4-5 large
ntil sauce is smooth.
SALMON:.
Line a rimmed baking
killet on high heat. Add salmon, skin side down, and cook
In a shallow glass dish, combine sesame oil, soy sauce, ginger and vinegar.
Add salmon and turn to coat all sides. Refrigerate for 30 to 60 minutes, turning occasionally. Preheat the grill to medium-high heat.
Lightly oil the grill and place the salmon on the grill. Grill about 5 minutes per side. Test for doneness by placing a knife blade into the center to see if the pink flesh has become opaque.
Serve warm.
an with foil. Place the salmon in the pan.
In
stir together the bread crumbs, salmon, onion, and cilantro. IN a
he skinless side of the salmon fillets. Place fillets skin-side
he ingredients. a .
Salmon: Add the salmon to the marinade and
ized bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin
Drain oranges, reserving 2 tablespoons of the liquid.
Chop enough oranges to equal 1/2 cup and reserve the remaining oranges for a tossed green salad (which you should have on the side).
Place the salmon in a medium bowl. Add green onions, peanut butter, 1 tablespoon of the soy sauce, lemon juice, garlic and ginger; mix well.
Spoon a portion of the salmon filling on each tortilla; wrap and serve. In a small bowl, combine remaining 1/4 cup soy sauce, reserved Mandarin orange liquid and vinegar; mix well and serve as a dipping sauce.
ngredients in a bowl. Arrange salmon in a glass baking dish
In a large bowl, combine salmon, shallots, ginger, egg, crushed red
Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
Place the salad greens in a large bowl. Separate the salmon into large chunks. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.
1. Put salmon, bread crumbs, egg, garlic, soy sauce, oil, scallions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal (3\" diameter) patties. Sprinkle tops with sesame seeds.
2.Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer.
3.Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.
Mix together all the ingredients in a container big enough to fit the fish.
Add the fish to the marinade, and let sit in the refrigerator for 1/2 hours.
Preheat grill to medium heat.
Lightly grease grill rack with oil.
Remove salmon from marinade, reserving the marinade.
Grill 12-15 minutes per 1\" of thickness, or until fish flakes easily with a fork.
Brush fish with reserved marinade while cooking, up until the last 5 minutes on the grill. Dispose of any leftover marinade.
Plate, and enjoy!
f the spinach and 1 salmon fillet, broken into large pieces
Cook spaghetti in boiling water until cooked al dente. Drain.
In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar, sugar and cayenne pepper.
In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.
Pour in dressing and toss to coat salad.
Garnish with sesame seeds.