Here, green tea is the base of an aromatic poaching liquid for salmon fillets ... dressed in a bright, sweet-tart Asian dressing, this is a satisfying dish that gives an entirely new meaning ...

Creamy salmon drizzled with lemon juice, paired with delicious green stalks ... What sets this dish apart is the marinade inspired by Asian cuisine, which includes the five basic flavors: sweet ...

Here, green tea is the base of an aromatic poaching liquid for salmon fillets ... dressed in a bright, sweet-tart Asian dressing, this is a satisfying dish that gives an entirely new meaning ...

Stir in the soy sauce, sesame oil and honey. Taste and season. Serve the rice on the side and the salmon on a bed of the greens. Heat the oil in a heavy based saucepan. Fry the lamb pieces until ...

Season the salmon filets with salt ... Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon ...

Let rest on plate for ten minutes. This keeps the Salmon moist. Add Salmon fillets to pan and sear for approximately 4 minutes per side. \Peel off Salmon skin and let crisp on both sides in same pan.

Here is a healthful alternative to traditional beef burgers. Packed with ginger, garlic, green onions and cilantro, these salmon burgers are light and juicy and look gorgeous on a toasted bun ...

Sitting beside the salmon on the sheet pan are sliced radishes and their greens, which also char. The dish, which is beautiful, is served with cilantro and a sour, sweet, and salty Vietnamese nuoc ...

Depending on the calendar you consult, we’re approaching the year of the rabbit (Chinese) or the year of the cat (Vietnamese). But so far for some of us, this has been the year of the salmon.

Television personality, chef and restaurateur Leah Cohen is stopping by the TODAY kitchen to celebrate the start of spring with two Asian ... salmon fillets and spring vegetables with green ...