Easy Grilled Salmon With Oranges Basil And Mint Recipes

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
• Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.
• Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.
• Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.
• Serve fish with herbed oil and top with citrus slices.

Steps:

• Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

Steps:

• In a large bowl, combine the first eight ingredients. Set aside 2 tablespoons marinade for basting. Pour remaining marinade into a bowl. Add salmon; turn to coat. Cover and refrigerate for 2-3 hours., Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

Steps:

• Prepare medium fire in grill.
• Brush both sides of orange slices and salmon with 2 Tbsp oil. Season salmon with salt and pepper to taste.
• Grill orange slices, turning once; transfer to plate. Grill salmon, skin side down, for a bout 5 minutes or until skin is crisp. Turn and grill for 1 minute, then turn again and grill until cooked to desired doneness, about 2 minutes. Cover salmon with foil to keep warm.
• In saucepan, combine remaining 10 Tbsp oil, basil and mint. Warm over medium-high heat for about 2 minutes. To serve, drizzle salmon with herbs and oil; top with orange slices.

Steps:

• Spray grill with vegetable spray before starting up grill.
• Heat grill.
• While grill is heating, mix together all ingredients except salmon in a bowl; blend well.
• Pour marinate into a zip-lock bag along with thawed salmon fillets.
• Marinate for 1/2 hour.
• Place salmon on grill and cook for 8 to 12 minutes or until salmon begins to flake with a fork.
• Brush marinate on salmon while grilling.

Steps:

• Turn on the broiler and position the oven rack to sit about 6 inches below it.
• In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
• Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
• Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.

Steps:

• Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame