Food Beyond Its Nutrition
Is A Journey Into The Soul
Food Beyond Its Nutrition
Entree Pescetarian salmon

Salmon Steak In Ginger Garlic Glaze

by |Published
Salmon Steak In Ginger Garlic Glaze

Salmon Steak In Ginger Garlic Glaze

Dr. Wendy Dearborne
The bold flavors of garlic and ginger add an Asian twist by creating a rich dark, slightly sweet amber glaze, that transforms salmon steaks into something exciting. This recipe has 3 moving parts, but is simple to prepare.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinade 30 minutes
Total Time 1 hour 15 minutes
Course Entree, Main Course
Cuisine Asian fusion, Jamaican fusion
Servings 6 People
Calories 357 kcal

Ingredients
  

  • 6 small Salmon steaks

Marinade

  • 1-2 tbsp shaoxing wine
  • 1/2 tsp salt
  • 1/2 tsp white pepper

Sauce Ingredients

  • 1/2 cup water
  • 2 tbsp vegetarian oyster sauce
  • 2 tbsp light soy
  • 1/4 tsp black soy
  • 3 tsp shaoxing wine
  • 1/4 tsp black vinegar
  • 1/2 tsp sesame oil
  • 1/2 tbsp chili oil
  • 2 tbsp honey or light brown sugar

Sauté Ingredients

  • 1.5 tbsp of mashed and finely chopped ginger
  • 1 tbsp finely mince garlic
  • 1 tbsp of green onions white part
  • 1/4 tsp chili flakes
  • 1 – 2 tbsp oil

Instructions
 

  • Clean fish and Pat dry. Pour shaoxing wine over both sides of the fish. Sprinkle with salt. Marinade in the refrigerator for 30-60 minutes.
  • Mix all sauce Ingredients and set aside.
  • In a heavy bottomed pan, heat oil on medium high. Remove fish from marinade and pan sear fish for 1-2 minutes. Sear the other side for 1-2 minutes. Remove and set aside.
  • In the same pan, to the hot oil add ginger, garlic and spring onion whites. Sauté for 2 minutes or until the garlic begins to lightly brown.
  • Add premixed sauce and chili flakes. Bring to a soft boil.
  • Add seared salmon and bring to a soft boil. Reduce heat immediately, cover and simmer for 7-10 minutes, turning fish once.
  • Remove fish and keep warm. Increase the heat under the pan to high. Bring the sauce to a hard rolling boil and reduce sauce until it forms a thick sticky glossy glaze. Spoon over the warm salmon steaks.
  • Garnish with the tops of green onions. Serve with rice or noodles.

Notes

This sauce and method can be used for sea bass, snapper and many other types of fish and shell fish.
The story behind this recipe is that I forgot the sauce on the stove.  When I remembered, it had turned into a rich dark amber, thick and sticky glaze.  I thought about adding water, but I decided to try it the way it was on the seared salmon steaks…and it was amazing!   In fact, I was kinda stunned!   It’s a keeper which is why it made it to a blog post.

Nutrition

Serving: 6gCalories: 357kcalCarbohydrates: 8gProtein: 35gFat: 19gSaturated Fat: 2gCholesterol: 94mgSodium: 776mgPotassium: 853mgFiber: 1gSugar: 6gVitamin A: 103IUVitamin C: 1mgCalcium: 25mgIron: 2mg
Keyword Asain style salmon, baked salmon, salmon
Tried this recipe?Let us know how it was!
Share

You may also like

Published

Seafood Chowder Gf, Df Options

Easy and quick to prepare this delicious creamy chowder is flavorful and hearty. It is ideal for a weeknight dinner. The versatility of this recipe allows you to make it with whatever root-cellar vegetables you have on hand, as well as aromatics like celery, leeks, garlic, fresh and dried herbs. This chowder recipe can be gluten and dairy free, see notes for instructions. You can use all shellfish, which is what I did, or just fish. What I love about this recipe is that you get to make your chowder based on personal taste and preferences.

Published

Steamed Salmon With Aromatics

Delicious, simple, nutritious and easy to prepare. This is an ideal recipe if you are cooking for one, or scaling up to cook for 10 or more people. The flavors experienced when eating this dish come to life from the naturally occurring aromatic oils that are released during the steaming process. To take this recipe to the next level, the salmon is tempered with hot oil and more aromatics once it has been cooked. This recipe is all about creating a delicate balance of flavors that are created by layering aromatics.