Bbq Salmon Steaks Food

BARBECUED SALMON STEAKS

Steps:

• Baste steaks every 3 minutes or so with a mixture of the last 5 ingredients, as they are grilling.
• When finished cooking salmon will flake easily with fork.
• Sprinkle with lemon juice, pepper and garlic powder.
• Place on serving platter and spoon more barbecue sauce over salmon.

GRILLED SALMON STEAK

Steps:

• Mix all ingredients.
• Place 4 salmon steaks in a shallow pan and pour the marinate over.
• Marinate 30 minutes or 1 hour in refrigerator, turning once.
• Place fish on grill 4 inches from heat.
• Grill 5 to 7 minutes on each side or until fish flakes easily when tested with a fork and pulls away from the central bone. Baste with marinate during cooking.

BARBECUE HALIBUT OR SALMON STEAKS

Steps:

• Preheat grill for medium-high heat.
• Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan.
• Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
• Lightly oil grill grate.
• Brush fish with brown sugar sauce, and place on grill.
• Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.
• Discard remaining basting sauce.
• For extra sauce on the side, I usually double recipe for the sauce, and reserve some in a separate dish prior to basting the fish.

GRILLED SALMON STEAKS AND SUMMER BEANS

Steps:

• Preheat a grill to medium high. Season the salmon with salt and pepper. Combine the paprika, brown sugar, cumin and garlic powder in a small bowl. Rub the spice mix all over the salmon and set aside. Toast the almonds in a small skillet over medium heat, swirling the skillet, 4 to 6 minutes. Transfer to a plate.
• Combine 1/4 cup toasted almonds, the roasted red peppers, vinegar and 1 tablespoon water in a blender. Puree until mostly smooth. With the machine running, slowly add 1/4 cup olive oil and puree until smooth; season with salt and pepper.
• Oil the grill grates. Toss the beans with the remaining 2 teaspoons olive oil; season with salt and pepper. Put in a grill basket and grill, tossing occasionally, until charred and tender, 8 to 10 minutes. Rub the salmon with olive oil and grill until well-marked, 3 to 4 minutes per side for medium doneness.
• Toss the beans with the basil and divide among plates. Sprinkle with the remaining almonds. Add the salmon to the plates and top with the sauce.

GRILLED SALMON STEAK WITH HOISIN BBQ SAUCE

Steps:

• Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
• Heat the grill to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with cilantro and serve.

GRILLED SALMON STEAKS

Steps:

• Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
• Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
• Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
• Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
• Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
• Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

GRILLED SALMON STEAKS

Steps:

• Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
• Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
• Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
• Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
• Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
• Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

GRILLED SALMON STEAKS ITALIAN-STYLE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
• Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.

GRILLED LIMONCELLO SALMON STEAKS

Steps:

• Rinse and pat dry the salmon steaks.
• In a bowl large enough to contain the fish, whisk together olive oil, lemon, onion, liqueur, oregano and salt and freshly ground pepper.
• Turn the salmon steaks in the marinade, to coat both sides, and leave to marinate, in the refrigerator, for 3-6 hours.
• Remove the steaks from the marinade and cook on the bbq or grill for 10-12 minutes, turning once, until the fish is firm to the touch.
• Careful not to overcook.
• Serve immediately with a tossed green salad and oven-roasted cauliflower.

BBQ SALMON FILET

Steps:

• Heat the BBQ to high medium.
• Place salmon on double foil.
• Rub salmon filet with olive oil.
• Sprinkle with chives, shallots,garlic, dill, salt& pepper.
• Add fine herbs.
• Form an envelope of the foil& pour in the wine.
• Seal the salmon in the foil, tucking in all the edges.
• BBQ apprx 20 minutes turning the salmon once- check for doneness (is that a word?).
• If not quite done continue to BBQ.

GRILLED SALMON STEAKS WITH LIME BUTTER

Steps:

• Combine first 3 ingredients. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler.
• Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.

BBQ SALMON

Steps:

• Heat greased grill to medium-high heat.
• Mix first 3 ingredients until blended.
• Grill fish 4 min. on each side. Brush generously with sauce. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce.

GRILLED SALMON STEAKS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.