Furikake-Topped Salmon With Fresh Edamame & Miso-Sesame Black Noodles Recipe

Ingredients

• 3 scallions
• 2 cloves garlic
• 2 skinless salmon fillets
• 2 tablespoons white miso paste
• 1 1-inch piece ginger
• 1 kirby cucumber
• 1 large bunch cilantro
• 1 tablespoon sesame oil
• 1/4 pound edamame, in shells
• 6 ounces black rice noodles
• 2 teaspoons furikake

Directions

1. Prepare the ingredients and make the dressing.

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the salmon from the refrigerator to bring to room temperature. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Halve the cucumber lengthwise; scoop out and discard the seeds. Slice the cucumber on an angle. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. In a small bowl, whisk together the miso paste, sesame oil and ½ cup of hot water until smooth.

2. Cook the edamame.

Once the water is boiling, add the edamame; cook 1 to 2 minutes, or until the pods open easily and are tender. Drain and rinse thoroughly under cold water. Rinse and refill the pot with salted water; heat to boiling on high. When the pods are cool enough to handle, shell the beans. Once shelled, remove the thin, outer skin surrounding each bean; discard the empty pods and skins.

3. Cook the aromatics.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Transfer the cooked aromatics to a large bowl. Wipe out the pan.

4. Make the noodles.

Add the black rice noodles to the boiling water; cook 5 to 6 minutes, or until tender. Drain thoroughly and rinse under cold water. Add the cooked noodles to the bowl of cooked aromatics. Add the cooked edamame, cucumber, cilantro, half the green tops of the scallions and half the furikake. Add in enough dressing to coat the noodles. Toss until thoroughly combined. Season with salt and pepper to taste; set aside as you continue cooking.

5. Cook the salmon.

Pat the salmon dry; season both sides of the fillets with salt and pepper. In the same pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned salmon and cook 3 to 5 minutes per side, or until cooked to your desired degree of doneness. Remove from heat.

6. Plate your dish.

Divide the dressed noodles and cooked salmon between 2 dishes. Garnish with the remaining green tops of the scallions and furikake. Enjoy!

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Red Lobster Maple-Glazed Salmon And Shrimp copycat recipe

Serves: 4

Ingredients:

• 4 ea. 5-6 oz. salmon fillet
• 24 ea. 26-30 count peeled shrimp
• 4 ea. bamboo skewers (soaked in water for 10-15 minutes)
• Olive oil
• Sea salt (to taste)
• Black pepper (to taste)
• 1 C. dried cherry and maple glaze

Sweet Maple and Dried Cherry Glaze:

• 2 C. real maple syrup
• 3 Tbsp. soy sauce (light if available)
• ½ C. water
• ¼ C. chopped dried tart cherries
• ½ ea. fresh lemon
• ½ C. white sugar

Sweet Maple and Dried Cherry Glaze:

1. Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat.
2. Squeeze juice from half lemon in mixture and stir well.
3. Once mixture is heated, begin adding ¼ cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar.
4. Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.
5. Use at room temperature as glaze for grilled fresh fish.

Preparation:

1. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil, and season with salt and pepper. Brush salmon with olive oil, and season with salt and pepper as well.
2. Place salmon on grill skin side up. Grill approximately 5 minutes, then carefully flip on grill. Baste with maple cherry glaze, and continue to cook approximately 5-10 more minutes.
3. When salmon has cooked approximately 5 minutes, place shrimp skewer on grill and cook 2-3 minutes per side, basting with maple cherry glaze once per side.
4. Place salmon on plate, top with shrimp skewer, and top with remaining maple cherry glaze. Garnish with fresh grilled asparagus.

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SALMON TERIYAKI Recipe

Servings: 4

Prep Time: 5 minutes 

Cook Time: 8 minutes

INGREDIENTS:

2 cups fresh pineapple, divided
1 knob fresh ginger
2 garlic cloves
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon sesame oil
sprig of fresh mint or basil
1 tablespoon olive oil
4 salmon filets (about 4-6 oz each)

DIRECTIONS:

For the Pineapple Teriyaki Sauce: In a blender, add just 1 cup of the pineapple, ginger, garlic, soy sauce, brown sugar, sesame oil and puree until smooth.

Dice the remaining pineapple. Mince the fresh mint or basil. Combine these two ingredients in a small bowl and set aside.

Heat a large sauté or frying pan over medium high heat and swirl in the olive oil. When hot, add the salmon filets.

Cook each side of the salmon for approximately 2-3 minutes or until there is a nice crust but the inside is still just barely raw. Pour in the teriyaki sauce to the pan and simmer for one minute, spooning the hot mixture all over the salmon. Top with the fresh diced pineapple and mint. Serve immediately.

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Salmon with Lemon, Butter and Dill

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Serves 4


Ingredients:

1 pound salmon fillets

1/2 to 1 jar Norman Bishop Lemon Butter and Dill Sauce

1/4 teaspoon garlic powder

sea salt to taste

freshly ground black pepper to taste


Directions:


1. Preheat oven to 350 degrees F. Lightly grease a medium baking dish.

2. Place salmon in the baking dish. Drizzle Norman Bishop Lemon Butter and Dill Sauce over the salmon. Season with garlic powder, sea salt, and pepper.

3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

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Teriyaki Salmon Recipe

5.0 from 1 reviews

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Golden sweet & Spicy sticky Teriyaki Salmon - Easy and delicious

Author: The Mongolian Kitchen

Recipe type: Main

Serves: 2

Ingredients

For the Teriyaki

• ½ tsp garlic puree
• ½ tsp ginger puree
• ½ cup mirin (optional)
• ½ cup Sweet cooking Sake (optional)
• 1cup light soy sauce
• 2-3 tsp brown sugar

Instructions

To make the Teriyaki Sauce

1. In a frying pan or sauce pan heat 1 tbsp vegetable oil and then fry the ginger and garlic, 1 minute
2. Add the mirin, turn up the heat and reduce to cook off the alcohol.
3. Add the soy sauce, sugar and allow to reduce, stirring continuously
4. Taste the sauce, if it tastes good, you are done, set aside and allow to cool.

Teriyaki Salmon

1. When cooled marinade the salmon fillets in the teriyaki sauce for 1+ hour (or overnight).
2. When ready to cook, drain the salmon fillets and reserve the teriyaki sauce.
3. Heat 2 tbsp vegetable oil in a frying pan and fry the salmon fillets skin down to crisp up the skin
4. Top the salmon with the teriyaki sauce and cook in a preheated oven (180 degrees c) for 7-10 minutes. Check half way through and top with more teriyaki sauce if required. The oven cooking time wil also depend on the size of the salmon fillets.
5. Serve with stir fried noodles or rice, enjoy.

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