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Stir-Fried Vegetables With Salmon
In a saute pan, heat the vegetable oil.
Season the salmon with salt and pepper.
Dredge the salmon in the sugar.
Caramelize the salmon for 3 to 4 minutes for medium-rare.
In a wok, heat the peanut oil.
When the oil is hot, saute the shallots and garlic for 5 seconds.
Add all the vegetables and stir-fry for 1 to 2 minutes.
Add the ginger, vinegar, and soy sauce.
Add 1 tablespoon of water to moisten.
Season with sesame oil, salt and pepper.
Mound the vegetables in the center of the platter.
Lay the caramelized salmon directly on top of the vegetables.
Garnish with a drizzle of sesame oil, chopped chives and long chives.
Stir Fried Salmon, Scallops, And Shrimp With Fresh Chilies
Here are a couple of recipes that were in the baltimore sun yesterday.
Heat wok until hot and add oil.
Add salmon, scallops and shrimp.
Stirfry until shrimp turn bright pink.
Remove and hold on warm platter.
In medium bowl mix sauce ingredients together.
Everything except scallions and snow peas add sauce mix to hot wok and stir with whisk until thickened.
Return seafood to wok.
Add scallions and snow peas.
Heat briefly, till snow peas turn bright green.
Serve immeadiately.
Per serving: 266 calories, 4 grams fat.
Steamed Salmon Wrapped In Napa Cabbage Pepper With Sauce
* note: see the “pepper, ginger and scallion sauce” recipe which is included in this collection.
Season both sides of the salmon.
Lay out one leaf of napa on a flat surface.
Place 2 mushrooms top-side down and cover with salmon, also top-side down.
Wrap cabbage around salmon.
Repeat.
This can be done up to 2 hours before cooking.
Place in steamer for 8 to 10 minutes.
Salmon should be served medium-rare.
On a large plate, sauce completely with pepper, ginger and scallion sauce and place salmon in the middle.
Garnish with orange zest.
This recipe yields 4 servings.
Comments: the original recipe title as listed is “steamed salmon wrapped in napa cabbage pepper, ginger and scallion sauce”.
Steamed Salmon With Tarragon
Choose a decorative heatproof plate that will fit into the steaming vessel.
Scatter the green onions over the bottom of the plate.
Lay salmon fillet over green onions, skin side down, folding the tail section under, if necessary to fit the plate.
Sprinkle salmon with the wine, then with the salt and pepper, and finally with the tarragon leaves.
Bring water in steamer to a rolling boil.
Remove the cover, opening it away from you to let the steam dissipate a little, then place the plate on the steaming rack.
Cover and cook until the center of the fish is just done, about 10 minutes.
Serve the fish from the platter, spooning a little of the liquid from the plate over the top of each serving.
Steamed Salmon With Sesame Ginger Dressing
To assemble steaming unit, fit rack in bottom of wok or large deep skillet rack should sit about 1 inch/2.5 centimeters from bottom.
Find shallow glass or ceramic ovenproof dish that sits on the rack.
There should be a lid for the wok or use foil.
Arrange spinach leaves over bottom of baking dish.
Sprinkle with half the chopped ginger and green onions.
Arrange fish on top in single layer.
Sprinkle with remaining ginger and green onions.
Arrange two lemon slices on each fillet.
Sprinkle with pepper.
Add water to wok or skillet, just to top of rack water should not touch baking dish.
Bring water to boil.
Set baking dish with fish on rack and cover.
Cook at medium high heat for 8 to 10 minutes if fish is about 1 inch/2.5 centimeters thick.
Meanwhile, prepare dressing by combining soy sauce, water, sesame oil, garlic, minced ginger, sugar and hot pepper flakes.
When salmon is ready, pour dressing over and sprinkle with chives, cilantro and sesame seeds.
Notes: this dish, from “simply heartsmart cooking”, is delicious hot or cold.
Steamed Salmon With Sauted Spinach And Hazelnuts
To steam the salmon, place lemons, thyme, and three whole garlic cloves in 2 cups of water in a large saute pan bring to a boil.
Place salmon filets in a large bamboo steamer put the lid on the steamer and place on top of the boiling water.
Steam the salmon for 8-10 minutes or just barely done.
While the salmon is steaming heat a large saute pan with olive oil.
Add onion, shallots and chopped garlic.
Saute until you can smell the aroma.
Add the fresh herbs and vinegar.
Add spinach and saute just until the spinach starts to wilt about 1-2 minutes.
Do not over cook.
Remove from the heat and season with pepper and add the hazelnuts.
Season with salt to taste.
Place spinach on a platter and place steamed salmon on top of the spinach.
Serve hot.
Steamed Salmon With Lomi-Lomi Relish
Combine chopped tomatoes, the chopped green pepper, green onions, yellow onions, canned green chilies, lemon juice and salt.
Blend; cover tightly and chill.
For salmon, have ready a large heavy pan with a steamer rack or a wok with steamer rack.
Place a double layer of cheesecloth on the rack.
Have the salmon cut into serving sized pieces either 4 or 6 servings.
Place the salmon on the cheesecloth cut slightly larger than rack.
Place the bay leaves, peppercorns and several thin lemon slices on fish.
Have the water simmering.
Do not let water touch the cheesecloth.
Cover the pan or wok with lid; steam for 10 minutes.
Check to see if fish flakes easily, if not steam for a minute or two longer.
Do not overcook.
Gently pick up salmon by the cheesecloth “handles” and remove fish to a large bowl.
Cover and chill.
To serve, place lettuce leaves, attractively arranged, on serving dish.
Place a serving of salmon on lettuce leaves, and, to the side, a serving of lomi-lomi sauce.
Steamed Salmon With Clam Sauce
Cook the cornstarch moistened with water and butter together to make a roux.
Gradually add the clam juice and soy sauce, stirring continually.
Use salmon, or lake trout, fillets or steaks which have been wiped with a damp cloth.
Rub with a clove of garlic and a bay leaf.
Place the fish on a wire rack over a pan of water, cover the pan and steam 10-11 minutes.
Serve with sauce.
Steamed Salmon With Black Beans
Place the fish in a heat-proof dish at least 1″ deep.
If you are using a fillet, place it skin side down.
Stir together the sherry, ginger, salt and garlic in a small bowl.
Pour this mixture onto the fish and rub generously on both sides.
Let stand at least 15 minutes.
Spread the scallions and beans evenly on top of the dish.
Drizzle with sesame seed oil.
Bring the water in the steamer to a vigorous boil.
Place the dish on the steamer tray and cover.
Steam about 10 minutes, checking for doneness after about 8 minutes.
The fish will look opaque and feel springy to the touch.
It is better to undercook slightly than to overcook; the heat in the fish will finish the cooking.
Serve immediately.
Steamed Salmon With Black Bean Sauce
** see recipe for chicken stock.
If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half horizontally as you would an english muffin.
Trim each into a neat 4-inch square.
Cut off tops and bottoms of peppers to leave a band about 2 inches wide; remove seeds and ribs.
Cut two 4-inch long rectangular pieces from each.
Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.
Place salmon on an oiled steamer tray or plate.
Use a cleaver or knife blade to transfer pepper rectangles to fish, completely covering each fillet.
Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger and scallions.
In small bowl, stir together soy sauce, chicken stock, white pepper, vegetable oil and sesame oil.
Pour mixture over.
Steam in covered steamer making sure that water boils steadily but does not boil away until just cooked through and opaque, 5 to 8 minutes timing varies according to thickness of fish.
Carefully transfer to serving plate, spoon sauce around and serve immediately.
: written by richard sax, photographs by nancy mcfarland.
Chef: simon teng, auntie yuan restaurant, new york co-owner: ed schonfeld co-owner: david keh.
Steamed Salmon Sauce
In a small saucepan simmer 1/4 cup chopped onions,2 minced garlic cloves,and 1 tablespoon finely grated orange zest in 1/2 cup orange juice and 1/2 cup white wine until reduced to 1/4 cup.
Add 4 chopped canned plum tomatoes and salt and pepper to taste.
Season four,four ounce pieces of skinless salmon filets with salt and pepper,and drizzle with one teaspoon virgin olive oil.
Top each piece of fish with a basil leaf and place on the simmerring sauce.
Cover and steam for eight to ten minutes,until the fish i opaque and flakes to a gentile touch.
Steamed Salmon Loaf
Remove bones and oil from salmon.
Mix in order given.
Grease a double boiler, put mixture in and cover.
Steam 1 hour.
Serve with creamed peas.
Bertha a.
Wambold, carnation #143.
The maine rebekahs cookbook, 9th edition, 1951 typed by: bob white.
Steamed Salmon Dinner For Two
Cut potatoes lengthwise into 1/4 inch slices.
Spray a steamer rack, opened flat, with nonstick vegetable cooking spray.
Place rack in a large saucepan or dome-lidded, deep electric skillet.
Add water to a depth of 1 to 1 1/4 inches.
Bring to boiling.
Arrange potato slices over one-third of the rack.
Cover and steam for eight minutes.
Add salmon steaks and top each with two lemon slices.
Cover and steam for six minutes more.
Add snow peas and mushrooms.
Cover and steam four to five minutes longer or until fish flakes easily with fork and vegetables are tender.
Divide onto two dinner plates or arrange on a large serving platter.
Garnish with fresh dill, if desired.
Serve with zesty dill sauce.
Zesty dill sauce preparation: in a small bowl, combine all ingredients for sauce.
Smith.
Steamed Salmon And Spinach With San Bai Su
Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain.
Slice salmon fillet into eight slices, each about 3/4-inch thick.
Place two salmon strips skin side together in a round, yin-yang patty and place on top of each piece of tofu.
In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper.
Remove from heat and reserve.
Place a rack above boiling water in a large pot with a cover.
Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes.
To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges.
Pour soy mixture over each and sprinkle with scallions and sesame seeds.
Serve immediately.
Steamed King Salmon With Basil Sauce
On each strip of salmon place a spinach leaf.
Fold the salmon strip over on top of itself.
Place the salmon in a steamer and cook it for 2 minutes, or until it is just done.
On each individual serving plate place an equal amount of the basil sauce.
Artfully arrange three of the salmon strips and three endive spears on top.
Garnish the dish with the caviar.
Spring Salmon Dinner
Preheat broiler.
Remove any small bones from salmon fillets with tweezers.
In small bowl, on broiling pan, brush salmon with corn-oil and sprinkle with pepper.
Broil salmon for 8 minutes, or until fish flakes easily when tested with a fork.
Arrange salmon on plates and serve dill-sauce on the side.
Per serving: 219 calories; 6g fat 26% calories from fat; 34g protein; 5g carbohydrate; 89mg cholesterol; 394mg sodium.
Spinach-Stuffed Salmon
Notes:from janice bell, sumner, washington.
Country magazine.
In a skillet, saute celery and ionion in butter until tender.
Remove from heat: add bread, spinach, 1/4 teaspoon salt and pepper.
Combine oil and remaining salt: rub over salmon skin.
Place one fillet, skin side down, in a greased roasting pan.
Top with stuffing.
Place second fillet over stuffing skin side up.
Tie with string if desired.
Dissolve bouillon in water; pour around salmon.
Bake, uncovered, at 350 degrees for 45 minutes or until fish flakes easily with fork.
In a saucepan, combine first five sauce ingredients.
Bring to a boil; boil for 5 minutes or until sauce is reduced to 1/2 cup.
Discard onions.
Add cream; return to a boil.
Remove from heat.
Whisk in butter, 2 tablespoons at a time, until sauce thickens slightly.
Serve with the salmon.
“some of the best salmon can be found in western washington.
Whenever i serve this delicious recipe to guests, it never fails to impress.
Spicy Smoked Salmon Corncakes
In a small bowl whisk together cornmeal, flour, baking soda and salt.
In a bowl whisk together egg, buttermilk and cream cheese.
Coarsely chop half of the corn and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon and cornmeal mixture until just combined.
In a large non-stick skillet heat oil over moderately-high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet.
Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
Transfer corncakes as cooked to a heatproof platter and keep warm.
Serve corncakes with sour cream, chopped red onion and lemon slices.
This recipe yields about 6 corncakes, serving 2 as a brunch entree.
Spicy Salmon With Watermelon Salsa
Make the salsa: marinate the onion, red wine vinegar, red wine, and sugar for about an hour.
Drain liquid from the onions.
Combine onions with the remaining ingredients and chill.
Make the glaze: combine all the glaze ingredients and bring to a slow simmer for ten minutes.
Divide the salsa among 4 dinner plates.
Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top.
Set aside.
Heat a heavy-bottomed saute pan over medium heat.
Add enough of the vegetable oil to film the bottom of the saute pan.
Place the salmon fillets in the pan topside down and cook until the fish is glazed and mahogany brown.
Flip and cook on the skin side for 3 to 6 minutes until the fillets are medium rare.
Remove from heat and place on top of salsa.
Sprinkle with a little coarse ground pepper.
Spicy Salmon Tartar With Asian Pears 2 Vinegar Syrup
In a chilled bowl, toss everything together.
Check for seasoning.
Mold tartar in small “o” rings 2 1/2-inches, or small ramekins.
Garnish with two vinegar syrup and chives.
2 vinegar syrup: in a non reactive pan, slowly reduce both vinegars by about 70 percent until a syrup consistency is achieved.
Keep in mind it will thicken as it cools.