spicy salmon

A tasty recipe for Szechuan Salmon with Scallion Green Beans baked in the oven that can be made in 30 minutes. A delicious healthy weeknight dinner!

Szechuan Salmon With Scallion Green Beans 

Szechuan Sauce, without cornstarch (divided)

salmon (2 thick pieces)

green beans (or asparagus)

scallions, split in half lengthwise then cut to the length of green beans

shiitake mushrooms (optional) or sub another mushroom

cornstarch

sesame seeds

Stir together the Szechuan Sauce ingredients (leaving the cornstarch out)

Place green beans and scallions mix these together), mushrooms and salmon on a parchment-lined sheet pan. Spoon half of the Szechuan sauce over the salmon and veggies and toss the veggies in the sauce.

Place the sheet pan in the oven and bake, checking at 10-15 minutes ( depending on how thick your salmon is) give the veggies a toss, and checking the salmon. Continue baking until salmon is cooked through and broil if you want for the last couple minutes to give color.

In the meantime, heat up the remaining Szechuan sauce on the stove and whisk in a teaspoon of cornstarch to thicken. Pour this over the cooked salmon.

Sprinkle with toasted sesame seeds, and divide the veggies and salmon among two bowls.

Recipe was a big hit however I found the sodium level of the Szechuan sauce to be way out of control.  Next time I intend to use low sodium soy and also add a small amount of water to the recipe.

simply great!!!! (and used arrowroot, worked just fine ;) thank you.

Best Chinese sauce with so much flavor. Everyone in my family loved it served with jasmine rice. Then I served the leftover salmon with your delish asian slaw. Thank you!

This was a crowd-pleaser! Making it again tonight.

Holy moly is this ever delicious!  Served it with grilled scallions and sourdough, perfect easy summer dinner!

https://content.jwplatform.com/videos/thT0sdiN.mp4

A tasty recipe for Szechuan Salmon with Scallion Green Beans baked in the oven that can be made in 30 minutes. A delicious healthy weeknight dinner! Video.

Szechuan Salmon

Cajun Salmon is a quick, tasty recipe that you can have on the dinner table in a matter of minutes. Loaded with flavor and the perfect amount of heat, this flaky salmon dish will become a new family favorite!

Cajun Salmon Recipe (Quick and Easy!)

smoked paprika (or sweet paprika)

cayenne pepper

onion powder

garlic powder

salt

brown sugar (dark

thyme leaves

oregano

salmon

butter

black pepper

Lemon wedges (for serving)

Preheat your oven to 400°F. Line a baking sheet with foil and set it aside.

Add the paprika, cayenne pepper, onion powder, garlic powder, salt, brown sugar, thyme, and oregano to a small bowl and use a fork to mix all the spices together.

Rinse the salmon and pat it dry with paper towels. Using a pastry brush, coat the flesh side of each salmon piece with melted butter. Season the salmon with the cajun spice blend and use your fingers to pat the spices into the fish.

Transfer the salmon to the lined sheet pan and cook in the preheated oven for 10 minutes, then turn on the oven broiler and cook for 2 more minutes.

Serve the salmon immediately with a squeeze of fresh lemon juice!

Easy Japanese rice balls with spicy salmon filling

Japanese Rice Balls (Onigiri)

nori (cut into 2-inch-wide strips)

oz Kirkland Signature Wild Alaskan Pink Salmon (1 can)

tbsp Japanese kewpie mayo

tbp Sriracha sauce

tbsp masago (Capelin fish roe)

Furikake seasoning, black sesame seeds, and additional masago for topping (*optional)

water (for dipping hands)

white rice

tbsp rice wine vinegar

tbsp sugar

tsp sugar

Add rice wine vinegar, sugar, and salt to cooked rice and mix.  Set aside.

To a small bowl, add canned salmon, kewpie mayo, Sriracha sauce, and masago.  Mix until well combined. 

If using an onigiri mold:  Add 2 tbsp rice into the bottom of the mold.  Add 1 tbsp of the spicy salmon filling in the center of the rice then top with another layer of rice. Press down with the lid then flip and gently push the center of the mold to release the onigiri.

If using your hands: Wet the palms of your hands and fingertips with water to prevent the rice from sticking.  Scoop about2 tbsp of rice onto the palm of your hand and gently flatten it out.  Add 1 tbsp of spicy salmon filling to the center and add another 2 tbsp of rice over it, then lift up the edges of the bottom rice layer to form a large ball. Once a ball is formed, use your hands to shape the ball into a triangular shape.  You can press the ball into the corner of a rectangular Tupperware container to achieve the triangle shape.

Once your onigiri is formed, wrap the bottom center with a strip of nori.  Garnish the sides with sesame seeds or Furikaki seasoning as desired.  Simply add the seeds or seasoning to a small bowl and roll the sides of the onigiri so they stick.

Crispy Rice with Spicy Salmon is the ultimate sushi restaurant dish to make at home. It has seasoned sushi rice that is crisped all over and topped with a spicy salmon made with Kewpie mayo, sriracha, soy sauce, and a touch of toasted sesame. With creamy avocado, nutty sesame seeds, a touch of heat from fresh jalapeno slices, and a bit of sweetness from sweet chili sauce, this Crispy Rice with Spicy Salmon is a dish that will be on repeat in your house!

Crispy Rice with Spicy Salmon

short grain rice ((sushi rice))

rice vinegar

sugar

½ teaspoon kosher salt

Neutral (high-heat oil, for frying)

Kewpie Mayo ((or regular mayo))

sriracha

soy sauce

sesame oil (plus more for drizzling)

green onion (finely chopped)

avocado (peeled, pitted, and thinly sliced)

jalapeño (thinly sliced)

Toasted white sesame seeds (for sprinkling)

Sweet Chili Sauce (for drizzling)

Rinse and cook rice according to the package.

While the rice is cooking, prepare the sushi vinegar. In a small saucepan, over medium-low heat, whisk together the rice vinegar, sugar, and kosher salt and heat until the sugar and salt have dissolved. Pour over the cooked rice and fan with a rice paddle to evenly coat the rice.

Line an 8-by-8-inch baking pan with a piece of plastic wrap. Gently and evenly press the rice into the pan then cover with another piece of plastic wrap. The goal is an even layer that is bound together but not squished and mushy. Place the pan in the freezer for 3 hours to firm up.

To Make the Rice:

While the rice is chilling, make the spicy salmon mixture. Chop the salmon into small, ¼-inch cubes and place them in a bowl. Mix the salmon with the mayo, sriracha, soy sauce, 1 teaspoon toasted sesame oil, and green onion, and toss until well combined. Cover the bowl with plastic wrap and refrigerate until ready to use.

To Make the Spicy Salmon:

Once the rice has firmed up enough to slice easily, cut into 18 rectangles, 6 columns by 3 rows.

Set a wide-rimmed pan or pot over medium heat and fill with oil until about ½-inch depth. When hot, in three or more batches, fry the rice blocks until golden brown and crispy, about 1 to 2 minutes on each side. If the rice is browning too quickly, reduce the heat. Use a spider or a slotted spoon to remove the rice blocks and place them on a paper towel-lined plate to cool.

To Fry Up the Crispy Rice:

Once the rice has cooled to room temperature, top each block with a slice of avocado, a spoonful of spicy salmon, a jalapeño slice, a drizzle of toasted sesame oil, a drizzle of sweet chili sauce, and some toasted sesame seeds. Serve immediately.

To Assemble:

https://content.jwplatform.com/videos/RAciofsu.mp4

CrispyRicewithSpicySalmon.mov

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Top Tags

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The most viewed spicy salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine