Grilled Citrusginger Salmon Salad Food

GRILLED SALMON SALAD

Steps:

• Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
• Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
• Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
• While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
• When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
• Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
• Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
• *Boyajian Orange Oil is available at specialty food stores.
• Yield: 1 1/2 cups

GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS

Steps:

• Light the grill for indirect heat, or heat the oven to 450 degrees.
• As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
• Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
• As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
• When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
• Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
• Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.

GRILLED SALMON WITH CITRUS-FENNEL SALAD AND GRILLED ESCAROLE

Steps:

• Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
• Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
• Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.
• In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
• To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

GRILLED SALMON AND GRAPEFRUIT SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, stir orange juice, shallots, honey, oil, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended; set aside.
• Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully brush oil on grill rack. Spray salmon and onion slices with cooking spray. Place salmon and onion on grill over medium heat. Cover grill; cook 10 minutes, turning once, until fish flakes easily with fork and onion is tender. Remove skin from fish.
• Cut onion into bite-size chunks; break fish into chunks. Divide salad greens among serving plates; top with grapefruit sections, onion and fish. Drizzle with vinaigrette.

GRILLED-SALMON SALAD

Steps:

• Mash anchovies with a spoon in a small bowl. Add mustard and 2 tablespoons lemon juice. Gradually whisk in 1/2 cup oil. Season with salt and pepper.
• Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 12 minutes. Drain. Let stand until cool enough to handle, then halve potatoes.
• Heat grill to medium-high. Brush salmon lightly with oil, sprinkle with zest and remaining 1 tablespoon lemon juice, and season with salt and pepper. Brush grill grates with oil, then place salmon on grill, skin-side down. Cook until skin is crisp and browned, about 6 minutes a side for medium-rare, 8 minutes a side for medium. Remove from grill.
• Place a wire rack on grill (or use a vegetable grill basket). Toss snap peas with remaining 2 teaspoons oil, transfer to rack, and grill, tossing frequently with tongs, until charred in spots, 3 to 5 minutes. Remove from grill.
• Meanwhile, bring a pot of water to a boil. Gently lower eggs into pot; simmer 8 minutes. Drain, then run under cold water to stop cooking; peel and halve.
• Pour half of dressing into a serving bowl. Add potatoes; toss to coat. Add watercress and toss again. Flake salmon into large pieces; add to bowl. Top with eggs and peas and serve, with remaining dressing on the side.

GRILLED SALMON SALAD

Steps:

• Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
• Cook the filets on a hot grill for about 5- 6 min.
• per side.
• They should still be rare in the middle.
• Cover with plastic wrap and chill for several hours until cold and firm.
• Remove from frig and remove any skin.
• Break filets up into small chunks and put into a bowl.
• If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
• Add the celery, onion, capers and dill.
• Mix the olive oil, vinegar salt and pepper and pour over salmon.
• Mix well and serve cold or at room temp.

GINGER CHILI CITRUS SALMON

Steps:

• Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.

GRILLED BROWN SUGAR BOURBON SALMON SALAD RECIPE BY TASTY

Steps:

• Preheat the grill to 350°F (180°C).
• Make the vinaigrette. In a small bowl, whisk together the shallot, champagne vinegar, lemon juice, olive oil, and red pepper flakes.
• Make the salad: In a small bowl, whisk together 2 tablespoons olive oil and the Grill Mates® Brown Sugar Bourbon Seasoning. Rub the seasoning paste over the salmon filets.
• Place the salmon on the grill grates, skin-side up, and grill for 4-6 minutes, then flip and continue cooking for another 4-6 minutes, until white lines appear across the filet. Remove the salmon from the grill and flake into thick pieces with a fork. Let cool for about 10 minutes.
• On a small baking sheet, toss the corn, asparagus, and red onion with the remaining ¼ cup olive oil, 1 teaspoon salt, and the black pepper until well coated.
• Place the corn on the grill grates. Cook, turning often, until charred, about 10 minutes. Place the asparagus and red onion on the grill grates and cook, flipping once, for 3-4 minutes, until charred and tender. Remove the vegetables from the grill.
• Stand the corn cobs upright and cut off the kernels, then transfer to a large bowl. Cut the asparagus into 1-inch pieces and add to the same bowl, along with the grilled red onion, tomato, cucumber, and lemon juice. Toss until well combined.
• In a large salad bowl, combine the spring salad mix, grilled vegetable mixture, and salmon. Drizzle with the vinaigrette. Toss well, then serve immediately.
• Enjoy!

GRILLED SALMON WITH CITRUS VINAIGRETTE

Steps:

• Combine garlic, lemon thyme, salt and pepper, olive oil.
• Pour over salmon.
• Grill salmon for 6 to 8 minutes on each side, or until done.
• Juice 1 of each fruit.
• Segment the remaining fruit.
• In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
• Taste and adjust seasonings.
• Saute spinach with olive oil.
• Plate spinach and top with salmon.
• Drizzle with vinaigrette and top with citrus segments.

GRILLED CITRUS SALMON

Steps:

• In a blender blend citrus juices and marmalade until combined well. Pour 1/2 cup juice mixture into a bowl and stir in sugar until sugar is dissolved. Reserve juice mixture in bowl.
• Add onion and gingerroot to juice mixture in blender and purée until smooth. Transfer mixture to a shallow baking dish just large enough to hold salmon in one layer and stir in coriander. Arrange salmon, skin side up, in baking dish. Marinate salmon, covered and chilled, 1 hour.
• Prepare grill.
• Remove salmon from marinade and discard marinade. Pat salmon dry. Season salmon with salt and pepper and grill, skin side down, on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more. (Alternatively, salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over moderate heat.) Carefully transfer salmon with a metal spatula to a platter and remove skin.
• Pour reserved juice mixture over salmon and serve with grilled mango.

GRILLED CITRUS SALMON

Steps:

• Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.