Best Roasted Salmon With Stir Fry Vegetables Recipes

Salmon and Vegetable

Provided by Geoffrey Zakarian

Time 55m

Yield 4 servings

Number Of Ingredients 15

2 cups snow peas, ends trimmed
1 cup thinly sliced carrot rounds
1 cup thinly sliced red onion
2 heads baby bok choy, leaves separated, stems thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound skinless salmon fillet
1/4 cup diced pickled cherry peppers plus 2 tablespoons pickling liquid from the jar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 cup thinly sliced scallions
1 tablespoon sesame seeds
4 cups cooked brown rice, for serving
1 lime, cut into wedges, optional

Steps:

Preheat the oven to 425 degrees F. Stack 2 baking sheets on top of each other and cover the top one with aluminum foil. Place in the oven to preheat for 20 minutes.
In a large bowl, combine the snow peas, carrots, onion and bok choy. Drizzle with the olive oil and season with salt and pepper. Put on the preheated baking sheet and roast until slightly tender, about 8 minutes.
Meanwhile, season the salmon with salt and pepper. After the vegetables have cooked, remove the baking sheet from the oven and place the salmon in the center of it on top of the vegetables. Return to the oven and roast until the salmon is cooked, another 8 to 10 minutes.
In a medium bowl, combine the diced cherry peppers and pickling liquid, soy sauce, vinegar and sesame oil.
Transfer the salmon and vegetables to a serving platter. Drizzle with the soy sauce mixture and garnish with the scallions and sesame seeds. Serve with brown rice and lime wedges if desired.

Hoisin Salmon Fillets With Stir Fry Vegetables image

Provided by The Flying Chef

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

4 salmon fillets
2 teaspoons fresh ginger, grated
4 garlic cloves, sliced thinly
1 cup hoisin sauce (I use Blue Dragon brand please note, that some brands can be very thick and overpowering so adjust)
4 -5 green onions, chopped
3 sprigs fresh parsley
1 small onion, sliced
1 red pepper, sliced thinly
1 large carrot, sliced into strips
100 g snow peas
150 g bean sprouts
2 tablespoons soy sauce
1 tablespoon sherry wine
2 tablespoons water
1/2 teaspoon instant chicken bouillon granules, concentrated (powder, cube, paste)
2 teaspoons sugar

Steps:

I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out of it. I then place it on fish fillets, I allow one garlic clove for each fillet. If you don't want to eat the garlic and just use for flavour, place sliced garlic directly onto fillets but discard once fish is cooked.
Add ginger to fillets about a 1/4 teaspoon each fillet. Pour hoisin sauce over and sprinkle with chopped onions. Place the sprigs of parsley on top.
Bake in preheated oven for 15-20 minutes (depending on thickness of fillet, mine were quite thick, but if they are thin it could be as quick as 10 minutes) cook until fish flakes easily. Discard parsley sprigs.
For the stir fry.
Heat some olive oil in a large fry pan or wok. Add onion and cook until onion softens.
Add the carrot, pepper, soy sauce, sherry, water, chicken stock and sugar, stir fry 2-3 minutes. Add snow peas and sprouts and stir fry until vegetables are just tender.
To serve place fillet on plate drizzle with hoisin sauce from pan and serve with stir fry veg on the side.
The great thing with a stir fry is you can use just about any vegetables you have in your fridge. I have listed the above veg but you can use whatever you want, this just happened to be what I had and wanted to use up.

Nutrition Facts : Calories 630.6, Fat 16.5, SaturatedFat 3, Cholesterol 148.3, Sodium 1941.1, Carbohydrate 43.1, Fiber 5.1, Sugar 25.7, Protein 71.4