Best Yin Yang Salmon Recipes

KEVIN'S ASIAN BAKED SALMON

Kevin's Asian Baked Salmon image

Although especially delicious when made with salmon fillets, this savory dish with Asian flavor works well with salmon steaks too. If preferred, use fresh mushrooms caps and cut them into bite-size pieces before adding to the oyster sauce and sherry. Serve this salmon dish with a side of saffron rice and green vegetables.

Provided by Kevin Burke

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 52m

Yield 6

Number Of Ingredients 4

Ingredients

2 cups dried shiitake mushrooms
1 cup oyster sauce
1 tablespoon sherry
2 pounds salmon fillets

Steps:

Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 38 g, Cholesterol 89.3 mg, Fat 16.9 g, Fiber 5.6 g, Protein 34.9 g, SaturatedFat 3.4 g, Sodium 399.6 mg, Sugar 1.1 g

STEAMED SALMON AND SPINACH WITH SAN BAI SU

Steamed Salmon and Spinach with San Bai Su image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (14 ounce) package firm tofu
1 (1 pound) skinless, boneless salmon fillet
1/4 cup light soy sauce
1/4 cup mirin
1/4 cup unseasoned rice wine vinegar
1 (1/2inch) piece fresh ginger, peeled and grated finely
Freshly ground black pepper
1 pound fresh spinach, washed and stemmed
3 scallions, washed and sliced thinly on the bias, for garnish
2 tablespoons toasted sesame seeds, for garnish

Steps:

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 3/4inch 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.