Pan Grilled Scallions With Sea Salt Recipes

Steps:

• Heat oven to 450 degrees. Mince enough of the scallion greens to equal 2 tablespoons and reserve. Halve remaining scallion whites and greens lengthwise to make ribbons. Place scallion ribbons in a bowl and toss with 1 tablespoon oil and a pinch of salt; set aside.
• Season cod with salt and pepper, and place on a rimmed baking sheet. Drizzle cod with a little oil, soy sauce and fish sauce. Transfer to the oven and roast, 2 minutes. Add scallion ribbons to the baking sheet, spreading them out in one layer around the fish, and roast until the fish is opaque in the center and golden at the edges, and scallions are browned in spots, 6 to 10 minutes.
• While fish roasts, make the sauce: In a small bowl, mix together remaining 2 tablespoons olive oil with 1 tablespoon minced scallion greens, the yogurt, cucumber, dill, lemon juice, garlic and salt and pepper to taste.
• To serve, arrange cod and scallions on serving plates and squeeze lemon over the top. Dollop yogurt sauce over with cod and garnish with remaining scallion greens, red-pepper flakes, more black pepper, and sea salt, if you like.

Steps:

• Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

Steps:

• Bring a large saucepan half-full of well-salted water to a boil. Trim the scallions and cut off all but 2 inches of their dark green tops. Place them in the boiling water for 1 minute. Immediately drain the scallions and plunge them into a large bowl of ice water to stop the cooking and set their color. When cooled, drain again and dry between layers of paper towels.
• Place a medium skillet over medium-high heat. Add the butter and oil. When the butter has melted and the pan is very hot, add the scallions. Cook, tossing gently, until the scallions just begin to brown, about 1 minute. Immediately sprinkle them with sea salt and transfer to dinner plates or a small platter and serve.

Steps:

• Prepare a grill or a grill pan and heat to medium-high heat.
• Make the super sauce: Stir together the ketchup, maple syrup, hot sauce, soy sauce and vinegar. Using a chef?s knife, mash the garlic to a paste with 1/4 teaspoon salt and stir into the sauce.
• Lightly sprinkle the salmon with salt and pepper. Brush half of the sauce on the salmon. Grill, flipping once and brushing the salmon with the remaining sauce, until grill marks appear and the fish is just cooked through, about 6 minutes.
• Toss the scallions with the oil, 1/4 teaspoon salt and a couple turns of pepper. Grill, flipping once, until charred and slightly wilted, 1 to 2 minutes.
• Serve the salmon with the scallions.

Steps:

• Whisk together soy sauce, garlic, ginger, and honey in a bowl.
• Remove and set aside 1/4 cup of mixture.
• Place salmon fillets in a shallow dish and pour marinade over top.
• Cover and chill 5 minutes.
• Heat sesame oil in large skillet over medium-high heat.
• Remove fillets from marinade; discard remaining marinade.
• Cook, skin side up, 5 minutes; turn and coat with reserved marinade.
• Cook 5 to 7 minutes more or until fish flakes with a fork.
• Top with green onions (optional).

Steps:

• Toss scallions with oil, salt, and pepper in a large bowl. Line up scallions side by side on a work surface and thread skewers, 1 at a time, crosswise through all scallions to form a solid rectangle. (Skewers should be inserted about 2 inches from each end.) Grill on lightly oiled grill rack, uncovered, turning over once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.

Steps:

• Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.
• Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.
• Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes total. Transfer with a metal spatula to a plate and cool slightly, then gently flake.
• While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.
• Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée.