Cider Grilled Salmon Food
GRILLED SALMON
When we lived in Alaska, we would have a huge BBQ for all of our friends every summer. We would fix this grilled salmon along with grilled trout and deep fried halibut. This is our favorite way to eat salmon other than smoked. Prep time includes marinating.
Provided by Miss V
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
- Grill for 3 to 4 minutes on each side.
APPLE CIDER-GLAZED SALMON
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
- In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
- Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
- Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.
CIDER GRILLED SALMON
Make and share this Cider grilled Salmon recipe from Food.com.
Provided by Dawnab
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine cider and soy in nonreactive pan.
- Bring to a boil, reduce to medium and cook for 3 minutes.
- Add butter and garlic.
- Cook until sauce is thick enough to coat the back of a spoon.
- Cool for 30 minutes Brush marinade over salmon, let sit 30 minutes then cook on grill.
APPLE CIDER-CURED SMOKED SALMON
Steps:
- To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator.
- Submerge the salmon fillets in the liquid brine for at least 6 hours or overnight, refrigerated. Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
- To smoke the salmon: In an outdoor grill, make a small fire using mesquite charcoal or briquettes. Once the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8 to 12 inches above the smoking wood and place the salmon fillets on the grate.
- Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in approximately 30 minutes if the heat is low, about 300 to 350 degrees F, while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill.
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READERS’ RECIPE SWAP: CIDER | EVE O’SULLIVAN | LIFE AND ...
The winning recipe: cider and salt grilled salmon with fennel and courgette slaw. This recipe requires fish with a strong, robust flavour that can withstand the slightly longer marinating time ...
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FOODCRAVE: GRILLED SALMON: FOR NON-SALMON LOVERS
All you need is the fillet of salmon (4-6 oz per person), olive oil, salt and pepper. First, heat up your grill pan on the stove so it gets very hot. While it is heating up, lightly brush your fillet (s) with olive oil, salt and pepper. Next, place …
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GRILLED SALMON TACOS WITH BLUEBERRY COLESLAW - BEAUTIFUL ...
How to Make Grilled Salmon Tacos with Blueberry Coleslaw. Like most of my recipes, this dish was extremely easy to prepare. Start by preparing the coleslaw. Simply place …
From beautifuleatsandthings.com
Servings 4Total Time 27 mins
From beautifuleatsandthings.com
Servings 4Total Time 27 mins
- To prepare the coleslaw: Place blueberries, mayonnaise, and apple cider vinegar into a blender or food processor. Blend until smooth and set aside. In a large bowl, combine shredded red cabbage and broccoli slaw mix. Gently fold in the blueberry dressing, season with salt/pepper to taste, and place into the refrigerator until ready to use.
- Preheat a gas or charcoal grill to 450°F. Brush each salmon fillet with olive oil, and generously season salmon fillets with salt and pepper. Place the salmon directly on the grill, skin side down, and cook for about 5 minutes.
- Flip the salmon over and grill for an additional 2 minutes, skin-side up, or until cooked thoroughly and to your liking. Remove salmon from the grill and let rest for 5 minutes before breaking the salmon into chunks.
- To assemble the tacos: Fill the warm tortillas with salmon and a serving of the blueberry coleslaw. Drizzle each taco with fresh lime juice and top with cilantro for garnish, if desired. Enjoy!
GRILLED SALMON {THE BEST!} - IFOODREAL.COM
In a shallow flat dish with edges, lay salmon slices and brush with marinade. Marinate from 10 minutes for up to 24 hours. Longer marinating time, more flavorful salmon. …
From ifoodreal.com
5/5 (4)Total Time 30 minsCategory DinnerCalories 207 per serving
From ifoodreal.com
5/5 (4)Total Time 30 minsCategory DinnerCalories 207 per serving
- In a small bowl, add olive oil, lemon juice, smoked paprika, garlic and onion powders, salt and pepper. Whisk to combine.
- In a shallow flat dish with edges, lay salmon slices and brush with marinade. Marinate from 10 minutes for up to 24 hours. Longer marinating time, more flavorful salmon.
- Preheat grill to high heat of 450-500 degrees F. Clean grill well and oil the grates with soaked in oil paper towel. It is important to avoid salmon sticking to the grill.
CEDAR PLANK SALMON - THE ART OF FOOD AND WINE
Pat dry before using. Heat a charcoal or gas grill to about 350 F, or medium-high. While the grill is heating up make the compound butter by combining the softened butter with …
From theartoffoodandwine.com
Ratings 5Category Dinner, Main CourseCuisine AmericanTotal Time 50 mins
From theartoffoodandwine.com
Ratings 5Category Dinner, Main CourseCuisine AmericanTotal Time 50 mins
- Soak the cedar plank for 30 minutes and up to 2 hours by completely submerging plank in water, wine, or cider. You can use a combination of water and wine/cider. Pat dry before using.
- Heat a charcoal or gas grill to about 350 F, or medium-high. While the grill is heating up make the compound butter by combining the softened butter with the garlic and herbs. Set aside.
- Lightly coat the salmon with a thin layer of olive oil on each side. Place salmon skin-side down on the plank. Rub Potlatch seasoning or herbs, lemon zest, salt, and pepper into salmon to coat.
- Place plank on grill and cover. Start checking for doneness after 13 minutes. Salmon is cooked through when it is uniformly pink in the center. Remove the plank and allow to cool slightly on a cutting board.
GRILLED SALMON WITH APPLE-ONION RELISH RECIPE | EATINGWELL
Grill for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until the fish flakes easily when tested with a fork. Grill onion slices for 8 to 10 minutes or until tender, …
From eatingwell.com
Category Healthy Grilled Salmon RecipesCalories 308 per servingTotal Time 2 hrs 30 mins
From eatingwell.com
Category Healthy Grilled Salmon RecipesCalories 308 per servingTotal Time 2 hrs 30 mins
- If using wood chips, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain before using. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
- For marinade, combine bell pepper, vinegar, apple juice, and oil in a small bowl. Reserve 1/4 cup of the marinade. Place salmon in a large resealable bag. Pour remaining marinade over the salmon in the bag. Seal bag; turn gently to coat the salmon. Place in a shallow dish and marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
- Remove the salmon from the marinade, discarding leftover marinade. Sprinkle tops of the salmon fillets with salt and pepper. Core apples. Trim tops and bottoms off the apples and discard. Cut the apples horizontally into 1/4-inch-thick slices. Lightly coat both sides of the apple slices with cooking spray. Combine allspice and cardamom in a small bowl. Sprinkle over the apple slices.
- For a charcoal grill, sprinkle the wood chips (if using) directly over medium coals. Place the fish, meaty side down, on the greased grill rack directly over the medium coals. If desired, cover grill grate with greased foil and before placing the fish. Grill for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until the fish flakes easily when tested with a fork. Grill onion slices for 8 to 10 minutes or until tender, turning once. Grill the apple slices alongside the salmon for 4 to 6 minutes or until warmed through and just tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add the wood chips if using according to manufacturer's directions. Place the fish, onions, and apple slices on greased grill rack over heat. Cover; grill as above.)
CEDAR PLANK GRILLED SALMON – EVERYDAY DISHES & DIY
Soak cedar plank in wine, cider, etc. for a minimum of 3 hours. Set a heavy pot on top of the plank to keep it submerged. Light your grill and set temperature to 350 degrees. …
From everydaydishes.com
Servings 8Total Time 12 minsCategory DinnerCalories 245 per serving
From everydaydishes.com
Servings 8Total Time 12 minsCategory DinnerCalories 245 per serving
- Soak cedar plank in wine, cider, etc. for a minimum of 3 hours. Set a heavy pot on top of the plank to keep it submerged.
- Rub salt, pepper, brown sugar and cayenne pepper onto the flesh side of your salmon. Place fish, skin side down, on the wiped-dry plank then drizzle fish with lemon juice.
- Place plank on grill grate and close cover. Cook for 10–12 minutes. Check for doneness by carefully piercing with a grill fork and looking for a uniformly pink center.
CIDER HOT-SMOKED SALMON | TRAEGER GRILLS
From traeger.com
- Rinse the salmon fillet under cold running water and check for pin bones by running a finger over the fleshy part of the fillet. If you feel a bone, remove it with kitchen tweezers or a needle-nose pliers.
- Make the brine. In a sturdy resealable plastic bag, combine the cider, juniper berries, star anise, and bay leaf. Ingredients. 12 Ounce apple juice or hard cider.
- Add the salmon fillet to the brine, seal the bag and place the bag in a bowl or pan in the refrigerator. Brine for at least 8 hours, or overnight.
- Remove the salmon from the bag and discard the cider mixture. Pat the salmon dry with paper towels.
- Make the cure. In a small mixing bowl, combine the kosher salt, brown sugar, and Traeger Blackened Saskatchewan Rub. Pour half into a shallow plate, or baking dish.
- Put the salmon fillet, skin-side down, on top of the cure. Generously sprinkle the top with the remaining cure, cover with plastic wrap, and refrigerate for 1-1 1/2 hours.
- Remove the salmon from the cure and pat dry with paper towels. Sprinkle the black pepper on top of the fillet. Ingredients. 1 Teaspoon coarse ground black pepper.
- When ready to cook, set the Traeger temperature to 220˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Insert the probe horizontally into the center of the filet. Place the salmon skin-side down directly on the grill grates. Close the lid and cook for 1 hour, or until the internal temperature reaches 150˚F or the fish flakes easily when pressed with a finger or fork.
- Remove the salmon from the grill and let cool slightly. Turn the fillet over and remove the skin; it should come off in one piece. If not serving immediately, allow the salmon cool completely, then wrap it in plastic wrap and refrigerate for up to 2 days.
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Salmon Chowder Beef or Veggie Chili Soup of the Day : $10.75: Open Grab and Go. Daily Sandwich A Daily Selection of Fresh Meats, Cheese, and Veggies on an Avenue Bread Roll: $12.50: Pretzel Sandwich A Ralf’s Soft Pretzel Stick Filled With Salami And Tillamook Cheddar Cheese: $8.50: Sushi Roll California Roll or Spicy Krab Roll $8.00: Thai Noodle …
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GRILLED TERIYAKI SALMON - READER'S DIGEST CANADA
Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad. Recipe Notes. Nutrition Facts. 1 fillet: 362 calories, 18g fat (4g saturated fat), 100mg cholesterol, 422mg sodium, 12g …
From readersdigest.ca
Servings 4Category Main Courses
From readersdigest.ca
Servings 4Category Main Courses
CIDER HOT-SMOKED SALMON | TRAEGER GRILLS
Pour half into a shallow plate, or baking dish. Put the salmon fillet, skin-side down, on top of the cure. Generously sprinkle the top with the remaining cure, cover with plastic wrap, and refrigerate for 1 to 1-1/2 hours.
From traeger.com
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MAPLE-MARINATED SALMON WITH BEET SALAD AND GRILLED LEEKS ...
Remove salmon from marinade, and sear both sides. Move salmon to over the closed burner and cook pieces 8 minutes or so, depending on thickness and desired doneness. Grill leeks both sides, about 5 - 6 minutes in all, and cut into pieces. Serve salmon with beet salad, and add grilled leeks over top. Source : Chef Josée Robitaille.
From metro.ca
4/5 (8)Total Time 24 hrs 45 minsServings 4
From metro.ca
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From pinterest.com
5/5 (13)Total Time 35 minsServings 6
From pinterest.com
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SPICED CIDER SALMON - BETTER HOMES & GARDENS
Thaw salmon, if fozen. For brine, in a large bowl combine apple cider, salt, brown sugar, and allspice; stir to dissolve salt and brown sugar. Add salmon. Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, tunring salmon occasionally.
From bhg.com
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From bhg.com
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List of the best cider in Salmon Arm, BC; customer reviews ☆, prices, ☎ contact details , ⌚ opening hours of businesses based in Salmon Arm, BC - with Cider as the keyword. . Sign in; Register. What? (Name or keyword) Where? (Place or City) Search. Food & Beverage Salmon Arm, BC; Beer, Wine & Spirits Salmon Arm, BC. Cider in Salmon Arm, BC . cider in Salmon …
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From cylex-canada.ca
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Cider grilled Salmon Recipe - Food.com best www.food.com. Combine cider and soy in nonreactive pan. Bring to a boil, reduce to medium and cook for 3 minutes. Add butter and garlic. Cook until sauce is thick enough to coat the back of a spoon. Cool for 30 minutes Brush marinade over salmon, let sit 30 minutes then cook on grill.
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How to Use Grilling Planks Soak the plank in warm water for up to 15 minutes, keeping it submerged. Pro tip: Soak it in juice, apple cider vinegar, or even wine for added flavor. Place seasoned food on the plank. Place plank on preheated grill or in oven. Cook food as desired. Serve and enjoy!. Do restaurants reuse cedar planks? The short ...
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LEMON GARLIC GRILLED SALMON IN FOIL - ANY REASON LIFE
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Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes.
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From iforgotitswednesday.com
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CIDER GRILLED SALMON. Make and share this Cider grilled Salmon recipe from Food.com. Recipe From food.com. Provided by Dawnab. Categories Very Low Carbs. Time 35m. Yield 6 serving(s) Number Of Ingredients: 5. Ingredients; 3/4 cup apple cider: 6 tablespoons soy sauce: 2 tablespoons unsalted butter: 1 clove garlic, pressed : 1 whole salmon fillet: Steps: Combine …
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From tfrecipes.com
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This is cider’s natural territory and the most useful type of dish to think to think in terms of (rather than focussing on chicken, pork or salmon which can be prepared in so many different ways). The sort of sauces you find in Normandy which, of course is cider’s heartland. Think also of chicken casseroles or pies cooked with cider and sausages with cider (any dish …
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