Grilled Salmon With Kaffir Lime Sauce Recipes

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes.
• Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more.
• Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
• ***Lime Butter Sauce:.
• Purée garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Makes 3/4 cup.
• Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
• Makes 6 servings.

Steps:

• Combine lime leaves, lime juice, ginger and sesame and chilli oils, and pour over salmon.
• Allow salmon to marinate for at least 10 minutes (longer would be better).
• Place salmon and limes, flesh side down, on preheated hot grill and cook for 1 minute on each side or until they are cooked to your liking.
• Serve salmon and grilled limes with salad greens tossed in a light lemon dressing.

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.

Steps:

• Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly.
• PLATING: Serve on a decorative plate lined with cold sea/rock salt.
• BEVERAGE Blanc de Blanc Champagne
• In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours.
• PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives.
• BEVERAGE Bright California chardonnay

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

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.

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

Steps:

• Combine 2 tablespoons olive oil with Thai seasoning in a medium mixing bowl and whisk to blend well. Add salmon and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours. Prepare charcoal grill. Grill salmon fillets 5 minutes on each side. Set aside and keep warm. Alternatively, heat 1 tablespoon olive oil in a large skillet over high heat. Add salmon fillets and sear 3 to 4 minutes on each side. Or, preheat oven broiler, place salmon fillets, coated with leftover marinade, on a think pan and cook 5 to 6 minutes. For sauce, melt butter with olive oil in a medium saucepan over high heat. Add onions and garlic and sauté until lightly browned, about 2 minutes. Add coconut milk and like leaves and bring to boil, stirring constantly. Add cream, fish sauce, and white pepper and return to boil, stirring constantly. Reduce heat to low and simmer 4 minutes. Strain sauce through fine sieve. Divide sauce among 4 serving plates, smoothing over entire bottom of plate. Place 1 salmon fillet on center of each plate. Sprinkle caviar over sauce, garnish with lime leaves, and serve.