GRILLED SALMON SKEWERS WITH GARLIC AND DIJON
These take less than 30 minutes to make and you end up with such juicy, flaky and flavorful salmon... you'll want seconds!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 28m
Number Of Ingredients 10
Steps:
- Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
- In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
- Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
- Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.
CRISPY SKIN SALMON
Provided by Claire Robinson
Time 37m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
- Preheat the broiler to high.
- Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
- In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
- What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!
CITRUS SALMON SKEWERS
Salmon is the perfect fast food, since it can be on the table in a matter of minutes. Here, Ree cuts it into chunks and threads it onto skewers to further speed up the cooking time. Salmon also works well with a marinade and will easily absorb your favorite flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
- Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
- Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
- Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
- Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
- While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
- Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.
CRISP SKINNED SALMON SKEWERS
A superb first course from Chef Stephen Treadwell, then executive chef at the hotel Queen's Landing in Niagara-on-the-Lake, Ontario, Canada. It was published some years ago in the LCBO's Food and Drink Magazine. Chef Treadwell suggests serving this with deep fried bean thread noodles, for an even more spectacular presentation. This is a labour intensive recipe, perhaps not best tackled by the kitchen novice.
Provided by Chef Regina V. Smith
Categories Canadian
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a pot add brown sugar, water vinegar, garlic, lime leaves and soy sauce. Bring to a boil on high heat. Reduce heat to medium and simmer for 10 to 12 minutes or until syrupy. There will be about 1/2 cup of liquid left. Allow mixture to cool to room temperature. (This is a soy syrup for drizzling on the salmon just prior to serving.).
- Cut each salmon fillet into 4 thin slices to the skin, but not through the skin. Place a piece of pickled ginger between each slice. Sandwich together.
- Plump the raisins by setting them in boiling water for several minutes. Drain and set raisins aside.
- Trim lemon grass stalks to a point at one end and spear a stalk through each of the fillets. (If you cannot find lemon grass, use wooden skewers, which have been soaked in water first. Unfortunately you will lose some flavour and some presentation WOW factor.).
- Recipe can be made several hours in advance to this point.
- Combine 1 teaspoons vegetable oil and 1 tsp sesame oil in skillet over medium heat. (Reserve remaining oil to cook the salmon.).
- Add cabbage and saute about 2 minutes or until it is wilted. Stir in chili flakes and raisins and cook another 2 minutes, stirring while it cooks. Stir in the hosin sauce, and balsamic vinegar. Cook one minute longer, set aside and reheat when needed.
- Heat remaining vegetable oil and sesame oil in skillet on high heat. Cook salmon skin side down until skin is crisp, about 1 1/2 minutes. Turn over and cook flesh side down for another 2 minutes or until salmon is slightly pink in the centre. You do not want to over cook it.
- To serve place place cabbage on each serving plate. Top with salmon skewers and drizzle soy syrup over the plate. Scatter some beet greens or sprouts lightly over top of each plate for garnish.
Nutrition Facts : Calories 335.6, Fat 6.3, SaturatedFat 0.9, Cholesterol 44.4, Sodium 1555.2, Carbohydrate 50.6, Fiber 3, Sugar 43.5, Protein 21.5
SALMON WITH CHILLI & LIME BUTTER
This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
- Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.
Nutrition Facts : Calories 300 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 29 grams protein, Sodium 0.2 milligram of sodium
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