LIME-MARINATED GRILLED SALMON
The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.
Provided by whodunitrdr
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
- Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 2.1 g, Cholesterol 83.7 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 3.8 g, Sodium 144.1 mg, Sugar 0.3 g
GINGER SALMON WITH CUCUMBER LIME SAUCE
Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Place the first 13 ingredients in a blender. Cover and process until pureed., In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets., Lightly oil the grill rack. Place salmon on rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake easily with a fork. Serve with sauce.
Nutrition Facts : Calories 327 calories, Fat 20g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 372mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
LIME & GINGER SALMON
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
- Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
- Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
SALMON FILLETS GLAZED WITH GINGER, LIME AND SOY
Steps:
- Mix marinade ingredients. Place fillet(s) in plastic sealable bag and pour marinade over, turning to coat. Let marinate 30 minutes at room temperature or 1 hour in the refrigerator, turning the fish once or twice to distribute the marinade evenly. Prepare a grill. Drain fish, reserving marinade. Place fillets on grill over indirect high heat and cover. Baste occasionally with the marinade. Do NOT turn the salmon fillets. When they are done, the fillets will lift easily from the skin. Approximately 5-6 minutes/1/2" inch of fillet or steak.
GINGER LIME GLAZED SALMON
A delicious glaze for salmon. It's not necessary to marinate in advance. This makes a modest amount of sauce/glaze. Should you desire more to serve over rice, increase the amounts but add after removing the fillets from the pan.
Provided by gailanng
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided.
- Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce.
- Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets.
- Serve with white or jasmine rice.
PAN-SEARED SALMON WITH GINGER-LIME SAUCE AND PEANUTS
The seared buttery salmon topped with julienned cucumbers and presented with a zesty, gingery sauce makes this an utterly satisfying dish, especially during the warm summer months.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large non-stick frying pan over moderate heat. Cook the salmon fillets (2 pieces at a time), until they're golden and just done, 3 to 4 minutes on each side depending on the thickness. About 2 minutes before the salmon is done, add the garlic slices to the oil to flavor the fish. (If the fillets are thick, cover and cook a few minutes longer.) Remove the salmon and garlic and drain on paper towels.
- Combine the cucumber with the basil in a small bowl. Place a small amount of the cucumber mixture on individual plates. Arrange the salmon fillet on top and garnish with the cucumber mixture and sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately.
- Combine the garlic, chiles, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Let the flavors develop by setting the sauce aside for 30 minutes before serving.
GINGER-LIME SALMON
Make and share this Ginger-Lime Salmon recipe from Food.com.
Provided by mielhollinger
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Rub a 10 ounce skinless salmon fillet with just enough olive oil to coat.
- Place in a 10-inch nonstick skillet with an ovenproof handle.
- Season with salt and pepper, a squeeze of lemon or lime, and freshly grated ginger or garlic to taste.
- Bake 12-15 minutes or until firm to the touch or to your liking.
Nutrition Facts : Calories 188, Fat 6.2, SaturatedFat 1, Cholesterol 73.9, Sodium 96.2, Carbohydrate 4.2, Fiber 1.1, Sugar 0.6, Protein 28.6
LIME AND GINGER GRILLED SALMON
Make and share this Lime and Ginger Grilled Salmon recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 18m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together lime rind, lime juice, oil, ginger and jalapeno.
- Set aside a teaspoon of the mixture.
- Place salmon steaks in a dish just large enough to hold them.
- Pour remaining lime juice mixture over salmon and turn to coat.
- Marinate at room temperature for 15 minutes, turnig once (Do not marinate longer than 30 minutes or the salmon will go mushy).
- Preheat bbq to medium high and grease grill.
- Bbq salmon turning once, until cooked through, about 3 to 4 minutes on each side.
- Remove to platter and spoon reserved lime juice mixture over salmon.
- Serve immediately.
- If you wish to broil salmon, place on a rack set over a pan.
- Broil about 4 inches from heat, turning once, until salmon is cooked through, about 3 to 4 minutes per side.
TERIYAKI GINGER LIME SALMON
This recipe is based on Kimke's Teriyaki-Ginger Salmon. I love her version so I tweaked it to make it more of my own. The lime in this dish gives the salmon a kick of zest that excites my taste buds
Provided by Monie K
Categories Asian
Time 30m
Yield 2 4 oz fillets, 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine Teriyaki sauce, soy sauce, brown sugar, grated ginger, red wine vinegar, scallions or green onion, lime zest and juice of one lime, chopped garlic, and red pepper flakes and set aside. (adjust the salt, sweetness, spiciness, zestiness to your taste).
- Heat the pan or skillet to very hot and add oil.
- Season fish with pinch of black pepper and salt.
- Sear the fish skin side down.
- Turn and sear the other side.
- Reduce heat and add a few spoonfuls of sauce to fish at a time and let simmer.
- When the sauce becomes a glaze, squeeze the remaining ½ lime over fish.
- Turn the fish once to twice spoon glaze in pan over the fish and cook until fish reaches at least 160 degrees or longer if you like.
- Remove to a serving dish and top with sliced green part of green onion.
- Serve with brown rice seasoned with pinch of salt, pepper, and scallions or green onions.
Nutrition Facts : Calories 365.6, Fat 15.5, SaturatedFat 2.5, Cholesterol 51.6, Sodium 1866.6, Carbohydrate 31.5, Fiber 2.9, Sugar 20.8, Protein 27.1
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