Asian Inspired Salmon

By • September 3, 2011 • 20 Comments


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Author Notes: This is a great salmon dinner with lots of Asian flavors..grill or broil the salmon.

And to see a much nicer picture of this please follow this link:
http://rockville.wholefoodsmarketcooking.com/recipes/11798_asian_inspired_salmon
inpatskitchen

Serves 4

  • 1 1/2 pounds skinless salmon fillets cut into 4 equal pieces
  • 1 13 to 14 ounce jar orange marmalade
  • 1/4 cup rice vinegar
  • 2 crushed garlic cloves
  • 1/4 cup soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons sesame oil
  • Hot cooked white rice
  • 3/4 cup sliced green onions
  1. Combine the marmalade, vinegar,soy sauce, garlic, red pepper, ginger, salt, sugar and sesame oil in a small sauce pan and simmer for about 5 minutes.
  2. Let the marinade cool and then pour about half of it over the salmon fillets and marinate them for about 1 hour in the fridge.
  3. Broil or grill the marinated fillets for about ten minutes or until flaky.
  4. Reheat the remaining marinade and serve the salmon over the hot cooked rice drizzled with the warm marinade and topped with green onion slices.

Tags: Asian, sweet and sour

Comments (20) Questions (0)

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

This is one of my favorite salmon recipes. I love it!

Dscn3274

12 months ago inpatskitchen

Thank you suzanne...you're too kind. And again, thanks for featuring it on your blog!

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

It was my pleasure and it is my favorite way to make salmon, I use this recipe all the time, it's just that good!

Life_as_art-_japanese_print_3

about 1 year ago sel et poivre

I've never had salmon with orange marmalade before. Sounds very intriguing. And the picture looks appetising to me (burnt bits always seem appetising to me!).. A must try. However like LE BEC FIN suggested, I'd like to try it with fresh ginger (I'm also not a big fan of the dried version). How much do you suppose I should use?

Dscn3274

about 1 year ago inpatskitchen

The ginger is rather subtle in this..I'd start out with a teaspoon of fresh and then taste and adjust. Hope you enjoy!

Photo_squirrel

about 1 year ago LE BEC FIN

This is such a tantalizing recipe pat, but one ingredient really concerns me. Do you really want to use dry ground ginger instead of fresh ginger? For me, ground ginger is only usable as a spice in baked goods and it has a very unappealing flavor in other foods. And ginger is such an important member in this team of flavor.

Dscn3274

about 1 year ago inpatskitchen

Certainly you can use fresh ginger, but I always have dried as opposed to fresh...trust me...it's great with the dried.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you.

Dscn3274

about 2 years ago inpatskitchen

I'd be so honored!!

Dsc_0048b

about 2 years ago healthierkitchen

Love this! What a great weeknight dinner.

Dscn3274

about 2 years ago inpatskitchen

Thank you! It's so tasty and easy!

Dsc_0048b

about 2 years ago healthierkitchen

I just bought some orange and elderflower marmalade at Ikea over the weekend and I bet it will be great in this recipe!

Dscn3274

about 2 years ago inpatskitchen

Oh please let me know how you like it if you try it!

Dsc_0048b

about 2 years ago healthierkitchen

Made this tonight and it was delicious. My marmalade was on the sweet side, so I left out the 2 T. sugar. We loved the orangey flavor - great idea!

Dscn3274

about 2 years ago inpatskitchen

So glad you enjoyed...the elderflower marmalade sounds like a winner!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this recipe Dinner tonight!!

Dscn3274

over 2 years ago inpatskitchen

Thanks sdebrango! Hope you enjoy!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made this a few days ago and its absolutely delicious, I made it for one (me). The marmalade on the salmon was a revelation, the combination of the ginger and soy and garlic was perfect. I added a half tsp of lemon zest (only because I put lemon zest in just about everything). Would love to have eaten with rice but ate it over a bed of micro greens I got in my CSA box. Love this recipe, honestly I am not a big fan of salmon but this recipe opened my eyes to how delicious salmon can be, Thank you for a great recipe.I used wild coho salmon.

Dscn3274

about 2 years ago inpatskitchen

I'm so glad you enjoyed it and the lemon zest sounds perfect! And over the greens? Delish! Thanks so much for trying it..

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Can I feature this dish on my blog, with full credit to you of course. I just got some more salmon and am making some blood orange marmalade that I am going to use on it. Plan on featuring this toward the end of the week if you will let me.