This dish features tender salmon cooked to perfection with a savory garlic butter and served with my homemade Hibachi ginger ...

Add a pinch of chili flakes for heat or grated ginger for an extra kick. Cut your veggies, cook your rice and mix your sauce before cooking the salmon. This ensures everything comes together ...

Place the cooked salmon fillets on top. Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-heat ...

These super-crispy homemade salmon egg rolls are a great way to use up leftover salmon or pre-cooked canned salmon for a ...

Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli ... each side in a hot griddle pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan.

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Salmon: 16.65 ounces ... Already I’d made two major changes. I squeezed the ginger sauce from the packet into a measuring cup. Looked like three quarters of a cup — plenty.

Mix the ginger, cinnamon and cardamom with salt and pepper and sprinkle it over the salmon. Rub in to make sure it is well coated. Put the orange juice and zest, honey, soy sauce, ginger and ...

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.