Best Pacific Rim Salmon Recipes

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PACIFIC RIM SALMON



Pacific Rim Salmon image

I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
1/2 teaspoon coarsely ground pepper
8 salmon fillets (6 ounces each)
5 green onions, coarsely chopped

Steps:

  • In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

Nutrition Facts : Calories 333 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

PACIFIC RIM SALMON



Pacific Rim Salmon image

Here's a quicky, easy, tasty grilled salmon recipe that I found in the Daily Herald. Prep time includes marinading time.

Provided by Hey Jude

Categories     Asian

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup soy sauce
1/2 cup rice vinegar
2 -3 cloves garlic, to your taste,minced
2 tablespoons firmly packed brown sugar
2 tablespoons hoisin sauce
1 teaspoon ground ginger
2 teaspoons sesame seeds, toasted
1/2 teaspoon lemon pepper
2 1/2 lbs salmon fillets, with skin on
2 teaspoons black sesame seeds, toasted for garnish (optional)

Steps:

  • In a small bowl, combine soy sauce, vinegar, garlic, brown sugar, hoisin sauce, ginger, sesame seeds and lemon pepper.
  • Pour over the salmon in a shallow glass dish.
  • Cover and let marinate for 1 hour in the refrigerator.
  • Before preparing a hot fire, spray grill grate with non-stick cooking spray.
  • Grill the salmon, flesh side down first, directly on the grill grate, for about 5 minutes.
  • Using both a wide metal fish spatula and a grill spatula, carefully turn the fillet over onto the skin side and grill for another 5 minutes, until a milky juice appears on top of the thickest part of the fillet.
  • Serve immediately, sprinkled with the black sesame seeds.

PACIFIC RIM CEDAR PLANK SALMON



PACIFIC RIM CEDAR PLANK SALMON image

Categories     Fish     Broil

Number Of Ingredients 10

1 cedar plank (see Note)
1/4 cup packed light-brown sugar
2 tablespoons soy sauce
3 cloves garlic; 1 minced, the other 2 sliced
1/2 teaspoon sesame oil
1 1/4 pounds salmon fillet (one piece)
1 tablespoon olive oil
1 pound baby bok choy, trimmed and chopped
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • 1. Soak plank in cool water for 10 minutes, weighing down with a heavy object to keep submerged. 2. Heat gas grill to medium or charcoal grill to medium coals. 3. In small bowl, stir together brown sugar, soy sauce, the clove of minced garlic and the sesame oil. Set aside 2 tablespoons sauce for serving. 4. Once plank is done soaking, place salmon fillet on plank, skin-side down, and brush with half of remaining sauce. Transfer plank to grill and cover. Grill 10 minutes; if plank chars too much, mist with water. 5. Uncover grill; baste salmon with remaining sauce. Cover grill and continue to cook 15 minutes or until fish registers 130 degrees F on an instant-read thermometer and flakes easily with a fork. 6. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add the 2 sliced garlic cloves and cook 1 to 2 minutes. Add bok choy, salt and pepper and cook an additional 2 to 4 minutes, until tender and cooked through. To serve: 7. Slide a spatula between fillet and skin and transfer to a platter. Drizzle with the 2 tablespoons reserved sauce; serve with bok choy on the side.

PACIFIC RIM SALMON



Pacific Rim Salmon image

Make and share this Pacific Rim Salmon recipe from Food.com.

Provided by Ck2plz

Categories     Very Low Carbs

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
1/2 teaspoon coarsely chopped ground pepper
8 salmon fillets (6 ounces each)
5 green onions, coarsely chopped

Steps:

  • In a small bowl, conbime the pineapple juice, soy sauce, horseradish, parsely, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 marinade into a large resealable bag; add the salmon ad green onions. Seal bag and turn to coat; refrigerate for 1 to1 1/2 hours, turning occasionally. Add the remianing sesame to remaining marinade. Cover and refrigerate for basting.
  • Coat the grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill salmon, covered, over medium heat or broil 4-6 inches from the heat for 8-12 minutets or untiil fish flakes easily with a fork, basting frequently with reserved marinade.

MAUI SALMON SKEWERS WITH PACIFIC RIM PEANUT SAUCE



MAUI SALMON SKEWERS WITH PACIFIC RIM PEANUT SAUCE image

Categories     Fish

Yield 10

Number Of Ingredients 20

1 cup soy sauce
1 cup water
1/2 cup rice wine or seasoned rice vinegar
2 tablespoons sugar
3 tablespoons Asian chili-garlic sauce
1 cup packed fresh cilantro leaves, finely chopped
2 teaspoons fresh lemon juice
2 tablespoons seeded and finely chopped jalapeño pepper
One 1-1/2-pound salmon fillet or 1-1/2 pounds tuna steaks, sliced on a 45-degree angle to 1/2 inch thick
Sauce
1-1/2 cups creamy peanut butter (don't use natural, which becomes grainy)
1/2 cup canned unsweetened coconut milk
1/4 cup rice wine
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons toasted sesame oil
4 shakes of Tabasco sauce
6 scallions (white and tender green parts), chopped, for garnish
1/2 cup chopped dry-roasted peanuts for garnish

Steps:

  • In a large bowl, whisk together the soy sauce, water, rice wine, sugar, chili sauce, 1/2 cup of the cilantro, the lemon juice, and jalapeño until the sugar is dissolved and the mixture is blended. Add the salmon, turn to coat, and cover. 2. Soak wooden skewers in water for 1 hour. Remove the salmon from the marinade, pat dry, and thread a slice of salmon onto each skewer. Do Ahead: At this point, you can cover and refrigerate for up to 6 hours. 3. Build a hot charcoal fire or preheat the broiler or a gas grill for 10 minutes. Grill the skewers, or broil on a baking sheet lined with aluminum foil, until cooked through, about 2 minutes per side. Do Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours. Let come to room temperature before serving. 4. Serve the salmon garnished with the remaining 1/2 cup of cilantro and the peanut sauce.

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