PACIFIC RIM SALMON
I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.
Nutrition Facts : Calories 333 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.
ASIAN SALMON SKEWERS WITH PEANUT BUTTER SAUCE
Created for salmon but also works well with chicken. From a supermarket handout. NOTE: If using bamboo skewers soak for about 30 minutes.
Provided by Julie Bs Hive
Categories Asian
Time 38m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- PEANUT BUTTER SAUCE:.
- In a large bowl mix scallions and ginger. Stir in peanut butter, hot pepper sauce if using, water, soy sauce and sesame oil. Taste for seasoning and adjust hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth.
- SALMON:.
- Line a rimmed baking sheet with foil. In a nonreactive bowl, combine ginger, soy sauce, hot pepper sauce, orange juice, lemon juice and scallions. Toss to mix. Add salmon and stir to make sure it's well coated. Thread 3-4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon.
- Let salmon marinate while you heat the grill. Grill salmon 4-5 minutes on each side or until cooked through. Serve hot with lime wedges and Peanut Butter Sauce.
- NOTE: Salmon may also be put under a broiler 4 inches from the heat source. Broil 4 minutes on each side.
Nutrition Facts : Calories 484.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 78.8, Sodium 1654.2, Carbohydrate 13.3, Fiber 4, Sugar 5.3, Protein 43.5
GRILLED SALMON WITH PEANUT HOISIN SAUCE
I found this recipe on jif.com. It is a unique combination of some of my favorite flavors. Quick, easy and delicious.
Provided by KelBel
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all sauce ingredients in a saucepan.
- Bring to a boil then reduce the heat and simmer for about 5 minutes, stirring often.
- Sauce can be made several days ahead of time and refrigerated.
- If it is too thick, just add a little water when heating it before serving.
- Season the salmon filets with salt and pepper.
- Grill until done to your liking.
- Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving.
Nutrition Facts : Calories 643.5, Fat 28.4, SaturatedFat 5.3, Cholesterol 166.3, Sodium 881.3, Carbohydrate 23.9, Fiber 3.5, Sugar 12.9, Protein 73.1
MAUI SALMON SKEWERS WITH PACIFIC RIM PEANUT SAUCE
Steps:
- In a large bowl, whisk together the soy sauce, water, rice wine, sugar, chili sauce, 1/2 cup of the cilantro, the lemon juice, and jalapeño until the sugar is dissolved and the mixture is blended. Add the salmon, turn to coat, and cover. 2. Soak wooden skewers in water for 1 hour. Remove the salmon from the marinade, pat dry, and thread a slice of salmon onto each skewer. Do Ahead: At this point, you can cover and refrigerate for up to 6 hours. 3. Build a hot charcoal fire or preheat the broiler or a gas grill for 10 minutes. Grill the skewers, or broil on a baking sheet lined with aluminum foil, until cooked through, about 2 minutes per side. Do Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours. Let come to room temperature before serving. 4. Serve the salmon garnished with the remaining 1/2 cup of cilantro and the peanut sauce.
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