How to Cook Tasty Oriental Salmon

Oriental Salmon. Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice. For ease of preparation, we buy individually portioned salmon from a big-box store. We prefer to grill it on our indoor contact because it's SO quick. I've used straight brown sugar, Splenda. Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.

Delicious Asian salmon requires no marinating. Simply broil the fish, brush with a tasty glaze, and serve. This recipe was a happy accident. You can have Oriental Salmon using 13 ingredients and 13 steps. Here is how you cook it.

Ingredients of Oriental Salmon

1. You need 2 tbsp of Honey.
2. You need 1 tsp of Soy Sauce.
3. You need 1 tsp of Wholegrain Mustard.
4. It's 1 tsp of Mirin.
5. Prepare 2 of Star Anise.
6. It's 2 of Salmon Fillets (Skin on).
7. You need 2 tbsp of Rice Wine Vinegar.
8. It's 1 tbsp of Olive Oil.
9. You need 1 of Large Carrot.
10. It's 1/2 tsp of fresh Ginger.
11. You need 1 of Chilli.
12. It's 1 of Medium Pak Choi.
13. You need 150 g of straight to wok udon noodles.

It all started when I wanted to use up not just the salmon I had in the fridge, but also scallions. "Ha! I can turn it into an Asian-style dish!" I thought. Super fast to make, it takes longer to cook the rice than this EASY Asian Salmon! But it certainly tastes like it's got more in it!

Oriental Salmon instructions

1. Add the Honey, Soy Sauce, Mustard, Mirin and Star Anise to a bowl and mix well to create a marinade..
2. Add the Salmon fillets to marinade..
3. To a separate bowl, add the rice wine vinegar, olive oil and a generous amount of salt, mix well to create your pickling liquid..
4. Peel the carrot. Continue to use the peeler to slice off layers of the carrot to create ribbons..
5. Peel and grate the ginger..
6. Finely slice the chilli (use as much or as little as you wish for your desired spicy heat).
7. Roughly chop the Pak Choi leaves, take the stems and then finely slice them..
8. Add all the veg to the pickling liquid, mix well and set to one side..
9. Heat a wide based pan with a dizzle of olive oil over a medium to high heat. Once hot, add the the salmon skin side down, pouring over the remaining marinade and cook for anywhere between 5-10mins, until the skin is crispy..
10. Once the skin of the salmon is crispy, turn over and cook for another 1-2mins or until the salmon is cooked. Remove from the pan and put to one side to rest..
11. Add the Udon noodles to the pan and cook for 1-2mins. Keep stiring to avoid the noodles burning and to coat them in the pan juices..
12. Mix the noodles into the bowl of pickled vegetables..
13. Serve.

Place the salmon fillet in a shallow non-metallic dish,. Mix together the oil, soy sauce, honey, ginger, green onions, lime zest, juice and the seasoning. Pour over the fillets and turn to coat. Made the salmon and it was delicious…served it over an Asian cabbage slaw just to give it a textural contrast, and cooked the salmon with broccoli florets in the packet as well. For a fast and healthy midweek dinner, try this speedy Asian-inspired salmon recipe.