Asian Salmon Medallions

Asian Salmon Medallions
The recipe Asian Salmon Medallions could satisfy your Asian craving in approximately 45 minutes. For $4.43 per serving, you get a main course that serves 4. One serving contains 309 calories, 34g of protein, and 12g of fat. Head to the store and pick up chives, sesame oil, rice vinegar, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

1
In a small bowl, combine the onion, chives, parsley and garlic; set aside. Soak kitchen string in water.
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ParsleyParsley
ChivesChives
GarlicGarlic
OnionOnion
WaterWater
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Kitchen TwineKitchen Twine
BowlBowl
2
Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle. To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone.
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SalmonSalmon
3
Cut around the backbone and the small bone above it, cutting all the way up to, but not through, the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak.
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Salmon SteakSalmon Steak
BoneBone
4
On each steak, trim off about 2 in. of skin from the end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling. Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie.
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SalmonSalmon
SteakSteak
OnionOnion
RollRoll
WrapWrap
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Kitchen TwineKitchen Twine
5
In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame oil. Set aside 1 tablespoon sauce for serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
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Hoisin SauceHoisin Sauce
Cooking OilCooking Oil
Sesame OilSesame Oil
VinegarVinegar
SyrupSyrup
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Paper TowelsPaper Towels
GrillGrill
TongsTongs
BowlBowl
6
Grill salmon, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side; basting frequently with reserved marinade. Turn salmon and grill 2-3 minutes longer or until fish flakes easily with a fork.
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MarinadeMarinade
SalmonSalmon
FishFish
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GrillGrill
7
Remove and discard string.
8
Drizzle salmon with reserved sauce.
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SalmonSalmon
SauceSauce

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon on the menu? Try pairing with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Calista Coast Range Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.
Calista Coast Range Pinot Noir
Calista Coast Range Pinot Noir
The 2012 Calista Coast Range Pinot Noir is deep ruby red in color with aromatics of dried cherries, rose petal, violet and roasted coffee bean. Rhubarb, cherry and notes of cranberry flow through the palate to a balanced and lengthy finish of mixed dark fruit and black tea.
DifficultyHard
Ready In45 m.
Servings4
Health Score94
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