he flavours to develop.
SALMON:
A few hours before
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
hilis, 2 tsp brown sugar, ginger, remaining lime zest and juice
ther side.
Add the ginger and saute briefly.
Add
In bowl, mix the first 5 ingredients.
Place onions in small bowl and chill until ready to use.
Grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes.
Brush with ginger sauce throughout grilling.
Place salmon on platter and sprinkle with onions.
ginger, vinegar, brown sugar and whisk well until combined. Add salmon to
mall bowl, combine the vinegar, ginger, thyme, oil, salt and pepper
Mix 2 tablespoons vegetable oil, tamari, lime peel and juice, hot pepper sauce and ginger. Add salmon and marinate (turning occasionally) for 30 minutes.
In bowl whisk vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add cabbage and toss to coat. Add chives and sesame seeds. Season to taste with salt and pepper.
Grill salmon on medium high heat for 4 minutes per side for fully cooked salmon or 3 minutes per side for medium rare salmon.
Serve salmon on top of the slaw.
Combine with lemon zest, fish, ginger and 2 tsp olive oil
live oil.
Stir in ginger, garlic, brown sugar and lemon
Combine soy, ginger, brown sugar, olive oil, garlic,
Combine marinade ingredients
Cover salmon with marinade and let stand at room temperature for 20 minutes. Flip salmon over after 10 minutes to marinade the salmon equally.
Cook on uncovered grill, directly over medium coals for approx 7 minutes each side. Baste with remaining marinade throughout grilling.
Note--When grilling salmon flip with spatula.
Mix butter, soy sauce, garlic and ginger in a bowl.
Heat oil in a nonstick skillet over medium high heat.
Add salmon and dot with half the butter mixture.
Cook about 5 minutes or until browned on one side.
Turn, dot with remaining butter and cook another 4-5 minutes until salmon flakes easily.
Garnish with lime slices.
f parchment paper. Place the salmon fillets on top of the
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
combine white part of onions, ginger root, garlic, soy sauce, lemon
he skillet. Add onion and ginger. Cook for 1 minute. Add
Preheat broiler. Line broiler pan with foil.
Spray pan with nonfat butter spray.
In blender, combine ginger, sugar, lime juice and soy sauce until smooth.
Place salmon fillets on broiler pan; brush fillets with glaze.
Broil 4 inches from heat for 5 minutes.
Turn fillets over and brush with remaining glaze; broil 5 minutes longer, until fish flakes easily with fork.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, blend olive oil, honey, Dijon mustard and ginger
Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.
Rub salmon with about 1 tablespoon brown