Cider Grilled Salmon Food

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GRILLED SALMON



Grilled Salmon image

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

1 1/2 lbs salmon steaks or 1 1/2 lbs salmon fillets
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon pepper
3 teaspoons cajun seasoning

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



Apple Cider-Glazed Salmon image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 tablespoon canola oil
Four 4- to 6-ounce salmon fillets, skin removed, at room temperature
Kosher salt and freshly cracked black pepper
1 cup apple cider
2 teaspoons minced shallots
2 tablespoons honey
1 tablespoon whole-grain mustard
1/4 cup creme fraiche
Apple cider vinegar, as needed
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint
2 tablespoons chopped chives
1/2 small jalapeño, thinly sliced

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



Cider grilled Salmon image

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

3/4 cup apple cider
6 tablespoons soy sauce
2 tablespoons unsalted butter
1 clove garlic, pressed
1 whole salmon fillet

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



Apple Cider-Cured Smoked Salmon image

Provided by Food Network

Categories     main-dish

Time 56m

Yield 4 servings

Number Of Ingredients 12

1 cup brown sugar
1/4 cup salt
4 cups apple cider or juice
2 cinnamon sticks
1 teaspoon fennel seeds
1 teaspoon whole allspice
1 teaspoon black peppercorns
1 bay leaf
1 teaspoon red pepper flakes
6 sprigs thyme or 1/2 teaspoon dried thyme
1 large salmon fillets (about 1 pound each), skin and pin bones removed
A small bundle of wood chips or chunks

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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  • 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.
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