Anyone have a knockout, Asian-inspired salmon recipe?
I've tried so many over the years, from Gourmet, Bon Appetit, websites, cooking shows, but they're never as good as I expect. I've had some great versions in restaurants but haven't duplicated them at home. So I am wondering if anyone out there has a truly fantastic Asian-type salmon recipe. Soy based, miso based, whatever. I just want it to be the kind of thing you make over and over.
I like a Barefoot Contessa recipe--soy, garlic, Dijon mustard, and olive oil. Have on the salmon for 30 minutes to marinate. The grill over high heat. Remove from heat. Pour the remaining sauce over the salmon and let sit for 10 minutes or so. Amazingly enough, it really works because of the Dijon.
Okay this isn't a real recipe, it's just what I throw together from my pantry. But I like to mix: soy sauce, ginger, garlic, and fresh ground pepper in a bowl. Then marinate the salmon for a few minutes. Then I coat the salmon in sesame seeds to make a crust and pan fry. I love the taste of soy and sesame seeds yum.
I have made Emeril's Asian Salmon recipe many times. Everyone loves it. I half the topping recipe. Too much bread in the original. The sauce is very, very rich. I have made it with the sauce and without.
Paraphrased, with accurate measurements:
4 (6-ounce) salmon fillets I use a 1 1/4 center cut filet of fresh Salmon.
Essence, recipe follows
1 cup fresh grated ginger
2 tablespoons grated orange zest
2 tablespoons grated lemon zest
1/2 to 1 cup bread crumbs, enough to bind the crust
3 tablespoons finely chopped cilantro
Salt and pepper
2 tablespoons olive oil
Ginger Soy Butter Sauce, recipe follows
Preheat the oven to 400 degrees F. Season the salmon with Essence.
In a small mixing bowl, combine the ginger, zests and cilantro together. Stir in enough bread crumbs to bind the crust. Season with salt and pepper. In a saute pan, heat the olive oil. When the oil is hot, sear the salmon for 1 to 2 minutes on each side. Remove from the heat and cover the entire top side with the crust. Place in the oven and roast for 6 to 8 minutes for medium rare. The crust should be golden in color. Remove from the oven. We do not like like undercooked fish, so I let it cook all the way through.
Spoon a small pool of the Ginger Soy Butter Sauce in the center of the plate. Drizzle the rim with the sauce. Place the salmon in the center of the sauce. Garnish with fried arugula, brunoise peppers, and chives.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Ginger Soy Butter Sauce:
1/2 cup soy sauce
1/3 cup honey
1 tablespoon brown sugar
1 ounce minced ginger
1 tablespoon minced garlic
1 tablespoon minced shallots
1 orange, juiced
1/2 pound butter
Salt and pepper
In a sauce pot, combine the soy sauce, honey, brown sugar, ginger, garlic and shallots together. Bring the liquid up to a boil and simmer the liquid for 5 to 6 minutes, or until the sauce is dark in color and reduced by half. Remove from the heat and mount in the butter cubes. Stir in the orange juice and strain through a chinoise. Season with salt and pepper.
not really a recipe, but I like to schmear a good bit of white miso paste on one side of a salmon fillet and then bake it or maybe put it in a skillet.
You could mix some sugar, honey, lemon juice, etc into the miso to taste and work up from there
I season salmon with salt, a sprinkle of soy and a generous amount of ginger before grilling, then baste with a mixture of hoisin and soy as it cooks. Serve garnished with chopped green onions. It's delish!
I make a Miso Salmon that I do again and again. I top it off with panko on the top to give it another texture. It's a very elegant dish, IMHO. It's an adaptation from a San Francisco chef recipe.
Here's the recipe:
6-8 oz. salmon fillets (1-inch thick)
1/4 cup miso paste
1/4 cup rice vinegar
1/4 cup sake
2 T light brown sugar
2 T sugar
1 T soy sauce
1 t freshly grated ginger
1/2 cup panko bread crumbs
Preheat oven to 400 degrees
In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.
Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.
Here's a photo: http://singleguychef.blogspot.com/200...
So far everyone has given some suggestions for grilling, pan-frying or baking. Here's a very simple dish made by steaming a salmon steak.
Place the steak on a plate with a high lip, cover with julienned ginger and chopped green onion, drizzle on some oil (EVOO) and 1-2 tbsp of soy sauce, and then steam until the salmon just starts to flake (10-20 min). We don't eat the ginger or green onion. I find the salmon flavour is enhanced and the flesh is very tender, although you should be sure not to overcook it. You could probably even skip adding the oil, if you find it too oily. Nice with a side of rice and some sauteed veggies.
Salmon filet or steak, cut in two-inch chunks
Red pepper strips
1/3 cup soy
1/3 cup rice vinegar
1 T sugar
1/2 t ginger
1/2 t cayenne or other pepper
salt to taste
Using a non-stick pan or wok, heat one-third of the sauce, and quickly (I mean quickly) saute the salmon chunks. Do not cook all the way through. Remove the salmon. Stir fry the vegetables (I'd do them mushrooms, carrots, red pepper, broccoli, but it depends on how done you like them.)
Add the salmon to the stir-fried vegetables, and add the rest of the sauce (use your visual judgement because you don't want it to get too soupy.) Top with sprouts. Serve over rice.