4 Special Salmon Recipes for Weekends with the Family

Serving and eating special menus on weekends is one of the best ways to spend time with family. One way is to make delicious and healthy dishes made from salmon.

With various creative recipes, salmon can be a delicious and nutritious dish. Nah, Below we present 4 special salmon recipes that you can try making for your own menu weekend with family. All the recipes are made with simple ingredients and are easy to prepare, so you don’t need to worry about having difficulty making them. Yuk, recook!

1. Salmon Mentai

Materials:

White rice – 250 grams

Nori powder – 1 tbsp

Sesame oil – 1 tsp

Soy sauce – 2 tbsp

Salmon:

Salmon, thinly sliced ​​– 200 grams

Soy sauce – 2 tbsp

January Mentai:

Mayonnaise – 100 grams

Tobiko – 1 tbsp

Tomato sauce – 1 tbsp

Chili sauce – 2 tbsp

Topping:

Nori, small size, cut lengthwise – 3 pieces

White sesame – to taste

How to make:

1. Mix rice with nori powder, sesame oil and soy sauce. Mix well, set aside.
2. Coat the salmon with soy sauce then grill briefly on a Teflon until it changes color. Lift.
3. Mentai sauce: Mix all the ingredients for mentai sauce, mayonnaise, tobiko, tomato sauce, chili sauce, stir well.
4. Arrange the rice in aluminum foil or a heat-resistant dish, add a few slices of salmon, then pour the mentai sauce until it covers the entire surface of the salmon.
5. Bake with a blow torch or oven until brown.

2. Salmon Fish Soup

Materials:

Salmon – 200 grams

Onion, finely chopped – 1/2 piece

Garlic, finely chopped – 3 cloves

Onions, cut into pieces – 1 piece

Prawn stock – 750 ml

Ground pepper – 1/2 tsp

Sugar – 1/2 tsp

Salt – 1 tsp

Flavoring powder – 1/4 tsp

Ginger, bruised – 2 cm

Celery leaves, bunch – 1 stalk

Tomato, sliced ​​– 1 piece

Oil for frying – as needed

Lubricant Ingredients:

Lime juice – 1 tbsp

Salt to taste

How to make:

1. Wash the fish clean, then cut according to taste. Coat salmon with lime juice and salt. Leave it for 15 minutes.
2. Saute the onions, then add the garlic and spring onions. Cook until fragrant.
3. Add 750 ml of shrimp stock, sliced ​​tomatoes, celery, ginger, pepper, salt, sugar and seasoning powder. Cook until it boils.
4. Finally add the salmon and cook until the fish is cooked. Lift and serve.

Tips

1. Choose salmon with a salty aroma that is relatively similar to sea water because that will be an indication of its freshness.
2. Don’t cook the salmon for too long because the fish cooks quickly and doesn’t take more than 2 minutes.

3. Salmon Teriyaki

Materials:

Salmon – 250 grams

Sweet soy sauce – 3 tbsp

Teriyaki sauce – 3 tbsp

Lime / lemon juice – 2 tbsp

Sugar – 2 tsp

Vegetable oil – 1 tbsp

How to make:

1. In a bowl, mix together the sweet soy sauce, teriyaki sauce, lime juice, sugar and oil.
2. Coat the salmon with the sauce mixture until evenly coated. Leave for 30 minutes in the refrigerator.
3. Heat a flat, non-stick frying pan or frying pan. Grill the salmon until cooked on both sides. Lift.
4. Heat the remaining sauce mixture until it thickens. Remove and ready to use for salmon sauce.
5. Ready to be served.

Tips

Don’t turn the grilled salmon as it will fall apart. Just turn it over once to cook the other side.

4. Poke Bowl Salmon

Materials:

White rice – 200 grams

Marinated Salmon Toppings:

Salmon, diced – 200 grams

Garlic, grated – 1 clove

Jahe, parut – 1 cm

Shoyu (Japanese soy sauce) – 2 tbsp

Rice vinegar – 1 tsp

Sesame oil – 1 tsp

Roasted sesame – 1 tbsp

Vegetable Toppings:

Peeled edamame, steamed – 4 tbsp

Seaweed salad – 40 grams

Cucumber, cut thinly – 1/2 fruit

Avocado, halved, thinly sliced ​​– 1 piece

Red radish, thinly sliced ​​– 1 piece

Sauce:

Mayonnaise – 3 tbsp

Chili sauce – 1 tbsp

How to make:

1. Mix all the salmon topping ingredients, set aside.
2. Prepare a bowl, fill it with white rice, arrange the salmon topping, edamame, pickled seaweed, cucumber, avocado and red radish on top.
3. Mix mayonnaise and chili sauce, stir well. Serve the poke bowl immediately with spicy mayo sauce dressing.

Tips:

1. Use salmon sashimi grade and fresh.
2. If you don’t like eating raw salmon, you can bake the salmon half-cooked before mixing with the marinade.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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