Tag: gordan ramsey salmon teriaki

Baked Lemon Pepper Salmon – Sometimes Cooking’s Not Pretty

I wouldn’t exactly call this baked lemon pepper salmon a
failed experiment, as the cooking method shown herein is a very useful tool in
the ongoing battle against boring salmon; but my attempt to fuse lemon and
pepper flavor onto the surface with a quick pickling suffered from lack of
sweetness. 

Such is cooking. Live, learn, and occasionally eat too tart and
peppery salmon. Anyway, every time we’d post one of our
broiled salmon recipes, I’d get emails from people without broilers asking
how they can get the same results, so I figured my little trial by acid would
make for a good excuse to show how easy baked salmon is. 

As long as you get
your oven nice and hot, and aren’t afraid to poke the fish with a fork to
check, you should be enjoying tender, moist, flaky meat every time. You can always cook it more, so check after 10 minutes and
go from there. If you test in the
filet’s natural seams, the evidence of
your breaking and entering will
hardly be noticeable, and easily covered by a
sauce or slice of lemon.


If you use my recipe, you may want to adjust the pepper and
acidity of the lemon with something on the sweet side. Pretty much any kind of
glaze or marinade will work with this easy technique, and many of them (most of
them) will look better than this. I hope you give this a try soon. Enjoy!


Ingredients for 2:
two 8-10 oz center-cut salmon filets, boned, skin on
2 tbsp lemon juice
1 tbsp black pepper
1 tsp miso paste
2 tsp mustard
1 1/2 tbsp mayo
cayenne to taste
salt to taste
*Next time I’ll add some Hoisin sauce or something sweet to
balance the flavors better.

Bake at 450 degrees F. 10-15 min or until done.

Honey-Teriyaki Salmon

Asian honey glazed salmon – an easy dish you can make any
night of the week. Simply fill a resealable bag with the marinade
ingredients, then add the salmon until you’re ready to cook.

Then when
you’re ready to start dinner, make your sides and your fish will be done in less than 15 minutes.

This recipe is from Jaden Hair of Steamy Kitchen’s[1] new cookbook:
Steamy Kitchen’s Healthy Asian Favorites.[2]
The pages in her book are filled with beautiful photos and 100 fast, simple recipes anyone can make on a busy weeknight.

And this week, I’m giving away her new cookbook on Skinny Bits[3] to one lucky winner! To enter for a chance to win, click here[4].

We all loved this simple dish in my home, it tasted like something I would order in an upscale Asian restaurant, yet it was so easy to make. I served this with forbidden rice and sauteed sugar snap peas on the side, but this would also be wonderful with edamame fried rice[5].

Today is also the beginning of Lent[6], so for those of you looking to try a new fish dish to make, this is a great place to start. Adding salmon to your plate is one of the healthiest decisions you can make. Studies link its high concentration of omega-3 fatty acids and other nutrients with a lower risk of heart disease, heart attack, stroke, cancer, Alzheimer’s disease and more.

By choosing fresh wild salmon (your best bet is wild Alaskan or Pacific) over farmed, you will likely be getting better quality, less-contaminated fish. However, the health benefits of eating farmed salmon far outweigh the health risks associated with not eating salmon at all; so if wild salmon is out of your budget, go for the farmed variety.



Honey-Teriyaki Salmon
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz cooked salmon • Old Pts: 7 • Weight Watchers Points+: 7 pts
Calories: 266 • Fat: 9.3 g • Protein: 22.5 g • Carb: 19 g Fiber: 0.1 g • Sugar: 13 g
Sodium: 502 mg

Ingredients:

  • 3 tbsp low-sodium soy sauce (or tamari for gluten free)
  • 3 tbsp mirin (Japanese sweet rice wine)
  • 3 tbsp sake
  • 2 tbsp honey
  • 1 lb fresh wild salmon fillet, cut in 4 pieces
  • 2 tsp cooking oil

Directions:

Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.

Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.

Nutritional information for wild salmon provided by Heather K Jones[7], RD (aka The Diet P.I.).

References

  1. ^ Steamy Kitchen’s (www.steamykitchen.com)
  2. ^ Steamy Kitchen’s Healthy Asian Favorites. (www.amazon.com)
  3. ^ Skinny Bits (www.skinny-bits.com)
  4. ^ click here (www.skinny-bits.com)
  5. ^ edamame fried rice (www.gordon-ramsay-recipe.com)
  6. ^ Lent (www.gordon-ramsay-recipe.com)
  7. ^ Heather K Jones (www.heatherkjones.com)

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