Best Lime Infused Atlantic Salmon With Asian Salad Recipes

LIME INFUSED ATLANTIC SALMON WITH ASIAN SALAD

Steps:

• Combine all marinade ingredients in a bowl and stir well.
• Place salmon fillets in a shallow dish and cover with marinade.
• Rub the marinade gently on to the salmon and allow to rest while preparing the salad (5-10 minutes is more than enough time for the flavours to infuse).
• Combine salad ingredients (except sesame seeds) in a large bowl and then place on to the serving plates.
• Combine all ingredients for the dressing. Sesame oil can be quite powerful so if the taste is too strong, counter with more honey and lime juice.
• Drizzle dressing onto the salad and then sprinkle with sesame seeds.
• Place salmon fillets top-side down in a hot non-stick pan. Reduce to a medium heat and cook each side for 3-4 minutes depending on the thickness, turning only once. Salmon is best served rare to medium-rare.
• Place Atlantic Salmon with side salad and serve.

ASIAN LIME AND CILANTRO SAUCE FOR SALMON

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

BEER AND LIME MARINATED SALMON

Steps:

• Combine lime juice, beer, soy sauce, ginger, and garlic.
• Mix well.
• Place salmon fillets in shallow glass dish and pour marinade over top.
• Turn pieces several times to coat; cover and refrigerate overnight.
• Preheat oven, broiler or grill.
• Remove salmon from marinade; discard marinade.
• Broil, bake or grill for about 10 minutes (for 1" thick fillets) or until fish flakes in center.
• Serve hot garnished with diced bell pepper, lime zest and pepper on top.

ASIAN SALMON BOWL WITH LIME DRIZZLE RECIPE - (4.4/5)

Steps:

• Heat oven to 400°F. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat. Add half of spinach; sauté until just wilted. Remove from pan; set aside. Repeat with second package spinach. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.