Miso, soy sauce and honey make a savory-sweet, umami-rich marinade for meaty, fat-rich salmon. In this case, for a salmon ...

#2. While you are doing this, preheat your oven to 350 degrees. #3. Line a baking sheet with parchment paper. #4. Place the ...

After the Christmas and New Year holidays, we often feel like going on a diet. We may have made some resolutions to ea ...

but cutting the fish into cubes allows for a quicker cooking time and more surface area to soak in any seasoning or marinade. Time is of the essence when oven-baking salmon, so this method is a ...

Portioned salmon filets are smaller and will cook faster than a whole piece. It’s a matter of five to 15 minutes, and when ...

Cover and set aside to marinate for as long as possible ... remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork.

Drain and mince the ancho. In a small bowl, whisk the ancho with all of the remaining ingredients except the salmon. Add all but 1/4 cup of the marinade to a baking dish. Add the salmon fillets ...

Stir 1/3 cup water, 1/4 cup hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon ground ginger ...

Continuously marinade with dressing and turn regularly so they don’t stick to the grill. Preheat the oven to 180°C or light the barbecue. Load the skewers with the fish, prawns and vegetables ...

Whisk all the marinade ingredients together in a bowl. Sit the salmon in a flat dish, pour over the marinade and allow to sit for at leat 15 minutes and up to 24 hours. Next steam the coconut rice.