Beer Marinated Salmon With Salsa Food

GRILLED SALMON WITH CORN SALSA

Steps:

• To make the grilled salmon marinade, combine the orange juice, white wine, ground achiote, lemon pepper, olive oil and salt in a container with an air tight lid. Shake well until the ingredients are mixed together.
• Pour the marinade over the fish, cover and refrigerate for at least 30 minutes.
• To make the corn salsa, remove the husks and silky hairs from the corn. Use a knife to cut the corn kernels from the cob.
• Toss the corn kernels with oil, salt and pepper and roast them in a pre-heated oven at 425 F for 20-25 minutes. Stir the corn after 10 minutes of roasting to help them roast evenly.
• Let the corn cool down and then mix with the quartered cherry tomatoes, chopped red onions, cilantro, jalapeno, lime juice, olive oil, salt and pepper. Refrigerate until ready to use
• Pre-heat the grill and cook the salmon to desired doneness. This will vary based on your grill, I use a small electric grill for fish and set it on the max heat level, it usually takes 5-6 minutes for the salmon to be cooked but still moist.
• Serve the salmon topped with the corn salsa and your choice of side dishes.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

BEER AND LIME MARINATED SALMON

Steps:

• Combine lime juice, beer, soy sauce, ginger, and garlic.
• Mix well.
• Place salmon fillets in shallow glass dish and pour marinade over top.
• Turn pieces several times to coat; cover and refrigerate overnight.
• Preheat oven, broiler or grill.
• Remove salmon from marinade; discard marinade.
• Broil, bake or grill for about 10 minutes (for 1" thick fillets) or until fish flakes in center.
• Serve hot garnished with diced bell pepper, lime zest and pepper on top.

MARINATED SALMON WITH SWEET POTATOES AND RED PEPPER SALSA

Steps:

• To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours
• Preheat the oven to at 375 degrees F (190 degrees C /Gas 5)
• Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.
• Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.
• After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven - bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.

SALMON WITH FRUIT SALSA

Steps:

• In a large bowl, combine the first eight ingredients; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature for at least 30 minutes., Sprinkle salmon with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until fish flakes easily with a fork. Serve salsa with a slotted spoon with salmon.

SALMON WITH SALSA VERDE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
• Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
• If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
• Pile the salsa verde on top of the salmon fillets. Serve with the rice.

SALMON WITH FRUIT SALSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
• Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
• In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

BEER SALMON

Steps:

• Preheat grill to medium-high heat.
• Using aluminum foil, create an oblong cooking tray (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill.
• Place salmon fillet in center of tray.
• Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter.
• Top with sliced red onions.
• Pour beer of choice into tray to just below the highest point of the fillet.
• Cover tray with aluminum foil to envelope fish completely.
• Place tray on grill, cover with lid, and grill for approximately 8 minutes or until just cooked through.

MARINATED SALMON WITH PICO DE GALLO

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).