GRILLED SALMON I
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!
Provided by tinamenina
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h31m
Yield 6
Number Of Ingredients 8
Steps:
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g
GRILLED SALMON APPETIZER SALAD (SPAIN)
Make and share this Grilled Salmon Appetizer Salad (Spain) recipe from Food.com.
Provided by Sydney Mike
Categories Spanish
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using either non-stick cooking spray or butter, lightly grease a large baking tray.
- In a sealable container combine olive oil & lemon juice, then add salmon & marinate 2-3 hours in the refrigerator.
- When salmon is ready, wash lettuce leaves & place them on a large round serving plate.
- Remove salmon from marinade & cut into strips about 3/4-inch thick, then place them on the prepared baking tray.
- Place baking tray under the grill for not more than a minute or so, turning the salmon once so that it will cook on both sides.
- Place salmon strips on top of the lettuce leaves & sour some of the marinade onto it, adding a few drops of white wine vinegar, along with salt & pepper.
Nutrition Facts : Calories 197.4, Fat 10.8, SaturatedFat 1.6, Cholesterol 58.9, Sodium 223.6, Carbohydrate 3.1, Fiber 1.4, Protein 23
GRILLED SALMON SALAD IN ENDIVE CUPS WITH CAVIAR
Leftover salmon, grilled or otherwise, is great in this recipe.
Provided by Reggie Southerland
Categories appetizer
Time 20m
Yield 24 leaves, 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
- To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.
GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS
Made of soft, supple salmon; crisp lettuces and vegetables; and a very savory dressing run through with chiles and lime, this light salad is tangy and full of flavor. The dressing, based on nuoc cham, a traditional Vietnamese dipping sauce, has just enough fish sauce to give it depth and pungency without overpowering the brightness of the lime. You can substitute other fish, or even chicken, for the salmon. Just adjust the grilling time as needed, and toss with the dressing while still warm. Note that if you don't have a grill, you can roast the fish in the oven.
Provided by Melissa Clark
Categories dinner, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Light the grill for indirect heat, or heat the oven to 450 degrees.
- As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
- Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
- As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
- When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
- Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
- Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.
GRILLED SALMON PAELLA FOIL PACKS
This meal-in-a-bundle has all the flavors of the Spanish classic without all the work.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
- To make salmon marinade, in small bowl, mix onions, garlic, lemon juice, 2 tablespoons of the oil, the paprika, salt and pepper. In 13x9-inch (3-quart) glass baking dish, arrange salmon; spoon marinade over salmon, turning to evenly coat. Cover; refrigerate 20 minutes.
- Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
- Add water to broth to measure amount of water called for on rice package for 8 servings. Make 8 servings rice as directed on package, using broth and water mixture for the water.
- Meanwhile, cut sausages in half lengthwise. Cut crosswise into thin slices; stir into rice along with tomatoes, bell peppers and saffron threads with soaking liquid. Use fork to mix ingredients and separate saffron.
- Mound generous 1 cup rice mixture on center of each piece of foil. Top with 1 salmon fillet, and drizzle with a spoonful of marinade. Spoon any remaining marinade over fillets. Bring up long sides of foil together so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Heat gas or charcoal grill. Place packets on grill over low heat, allowing space around packets for circulation. Cover grill; cook 10 minutes for salmon that is opaque with a deeper pink center, or about 15 minutes until fish flakes easily with fork. Place packets on plates. Carefully unfold foil away from face. Sprinkle each serving with parsley.
Nutrition Facts : Calories 620, Carbohydrate 49 g, Cholesterol 115 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 3 g, TransFat 0 g
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