Grilled Salmon With Corn And Mushrooms Recipes

Steps:

• Preheat oven to 350 degrees F. Lightly spray a baking sheet with olive oil cooking spray; set aside.
• In a microwave-safe bowl, combine corn, mushrooms, pimentos, garlic, parsley, 1 teaspoon herbs, and vinegar. Mix thoroughly and set aside.
• Cut salmon into 4 serving portions. Sprinkle remaining herbs on a plate. Use a pastry brush to brush salmon with olive oil.
• Coat salmon with herbs and place fillets on prepared baking sheet. Bake in preheated oven for 22 to 26 minutes.
• Cover corn mixture and heat in microwave on HIGH for 2 to 2 1/2 minutes.
• Serve salmon immediately over corn mixture.

Steps:

• Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
• Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
• Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

Steps:

• Chanterelles:
• Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5-8 minutes; set aside.
• Salmon and assembly:
• Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
• Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12-18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8-10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
• Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.

Steps:

• For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
• For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
• Lightly coat both sides of salmon with nonstick spray.
• Sprinkle seasoning mixture over salmon fillets.
• For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
• For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
• Sprinkle a bit of paprika on the salmon.
• Mix blueberries into the corn salad and serve grilled salmon with corn salad.
• Garnish with lemon slices and/or fresh basil sprigs.

Steps:

• Preheat a grill to medium. Cook the quinoa as the label directs. Meanwhile, rub the salmon with 1 tablespoon olive oil, then rub with the Old Bay and lemon zest; season lightly with salt and pepper.
• When the quinoa is almost done, cut the corn kernels off the cobs and then run the back of the knife down the cobs to extract all the corn pulp and juices. Scatter the corn and its liquid on top of the quinoa, cover again and set aside off the heat to steam, 10 to 15 minutes.
• Grill the salmon, skin-side down, until the skin is crisp and the salmon is cooked about a third of the way up the sides, 4 to 7 minutes. Gently flip the salmon and grill until just cooked through but still a little rosy in the thickest part, 5 to 7 more minutes depending on the thickness.
• Uncover the quinoa and fluff the corn and quinoa together. Add the remaining 1 tablespoon olive oil, the lemon juice, basil and scallion and stir to combine; season with salt and pepper. Serve the salmon with the quinoa.

Steps:

• To make the salmon:
• Prepare grill.
• Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
• On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
• Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
• Serve salmon packages with salsa.
• To make the chipotle rub:
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
• Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

Steps:

• Heat grill. To make salsa in medium bowl, mix lime peel, lime juice and honey with wire whisk. Stir in tomato, onions, chile and corn.
• Brush both sides of each piece of salmon with oil. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle with seasoned salt. Cook 15 to 18 minutes or until salmon is no longer translucent in center and flakes easily with fork. Serve salsa with salmon.

Steps:

• Combine corn,tomatoes,avacados,onion, parsley, olive oil and lemon juice, season with kosher salt and pepper, set aside.
• Preheat grill to medium, brush salmon filets lightly with olive oil, dust with creole seasoning.
• Cook 4-5 minutes, turn and cook another 4 minute (cook time depends on thickness of filets).
• Serve with corn,tomato avacado relish -- YUMMMMMMY.