Marinated Salmon With Pico De Gallo Recipes

Steps:

• Combine first six ingredients in a zip lock bag or bowl.
• Add salmon and seal or cover.
• Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
• Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
• Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Steps:

• Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
• In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
• Preheat oven to 450 degrees F (230 degrees C).
• Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Steps:

• In a Large bowl whisk together all marinade ingredients and add salmon fillets. Refrigerate for 2 or more hours.
• In a medium mixing bowl, combine all pico de gallo (salsa) ingredients EXCEPT the strawberries. Blend by gently stirring the ingredients with a rubber spatula. Cover and refrigerate for at least 1 hour, stirring once or twice. (Just before serving, add the strawberries to the pico de gallo mixture; give another gentle stir with a rubber spatula.).
• When ready, preheat the gas grill or charcoal BBQ to 325°F/162°C Prepare the grill for indirect cooking.
• Remove salmon fillets and discard marinade. Place marinated salmon fillets on a well-oiled fish grilling rack. Grill the fillets over briquettes (about 4 inches from fire) or over a gas flame for 9 to 10 minutes per side -- Grill until the salmon is nicely browned. Gently flip the fish and continue to grill for another 9 to 10 minutes. Transfer to a warm serving platter; let stand for 3 minutes. Top with salsa and serve immediately.
• Serve with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar, toasted sourdough bread and a light and fruity Rose' wine -- Enjoy!
• Cook's Tips: (1) Ocean Trout steaks, Swordfish, Cod or even grilled chicken are delicious alternatives to Salmon. (2) This strawberry pico de gallo is equally delicious served as bruschetta (on lightly oiled and grilled sliced focaccia).
• (This recipe can be doubled).

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.