Grilled Salmon And Rice Food

HONEY SOY GRILLED SALMON WITH EDAMAME AND BROWN RICE

Steps:

• Preheat the grill over medium-high direct heat. Brush oil on the grill grates.
• Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Sprinkle the fish all over with 1/2 teaspoon salt and some pepper.
• Stir together the honey, lime juice and soy sauce until smooth. Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds.
• Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl. Cook on high until warm through, about 3 minutes.
• Divide the salmon, edamame, brown rice and orange wedges evenly among four plates. Serve each with a glass of milk.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

GRILLED MISO SALMON WITH RICE NOODLES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

GRILLED SALMON AND RICE FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
• Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

GRILLED SALMON WITH RICE AND VEGETABLE SLAW

Steps:

• Make rice:.
• Preheat oven to 400°F.
• In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
• Make sauce:.
• In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
• Prepare vegetables:.
• In a bowl toss together all vegetable ingredients.
• Prepare grill.
• Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
• Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

GRILLED SALMON AND RICE

Steps:

• Remove salmon skin and place salmon in a glass container.
• Prepare marinade and pour over salmon and refrigerate for 30 minutes.
• While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
• Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
• After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
• Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
• Bon Appetite!

GRILLED SALMON SUSHI-RICE BOWL

Steps:

• To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.
• Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.
• In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
• To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.
• In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month.
• Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain.
• Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes.
• In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat.
• Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours.

GRILLED CANDIED-GARLIC SALMON ON CRISPY RICE NOODLES AND BABY ASIAN GREENS

Steps:

• Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
• Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes.
• To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.
• Preheat the grill.
• Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
• Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
• Mix the snap peas, scallions and greens in a bowl.
• Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness.
• Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste.

MEXICAN GRILLED SALMON

Steps:

• Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime zest; cover and process until blended., Transfer to a large bowl. Add the salmon; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. Lightly oil the grill rack. Place salmon skin side down; grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired.

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE

Steps:

• Make rice:
• Preheat oven to 400°F.
• In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
• Make sauce:
• In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
• Prepare vegetables:
• In a bowl toss together all vegetable ingredients.
• Prepare grill.
• Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
• Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE

Steps:

• Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
• Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

GRILLED CHILLI & CILANTRO SALMON WITH GINGER RICE

Steps:

• Heat 1 tablespoon oil in a pan and at the same time put the water in another pot and bring to a boil.
• Fry the onion for a few minutes until lightly browned.
• Stir in the ginger and garlic for 1 minute, then stir in the rice.
• Add boiling water and a little salt, then bring to the boil.
• Cover and cook for 10-12 minutes until the rice is tender.
• Heat grill/broiler to medium.
• Brush a baking tray lightly with a little oil.
• Put the salmon on top and grill/broil for 4-5 minutes.
• Scatter with chilli, cilantro, remaining olive oil and seasoning.
• Grill/broil again for just 4-5 minutes until the salmon is cooked through.
• Serve with the rice and line halves for squeezing over.

GRILLED CHIPOTLE SALMON WITH PINEAPPLE CILANTRO RICE

Steps:

• Mix all ingredients for the marinade, reserving 3 tablespoons. Pour the marinade over the salmon, place in refrigerator and allow to marinade for 1 hour.
• Approximately 10 to 15 minutes before placing the salmon on the grill, began preparing the rice by heating the 1 tablespoon olive oil in a medium saucepan. Stir in chopped onion and cook for 3 minutes; add rice and sauté an additional minute.
• Add pineapple, pineapple juice, water, and salt; bring to a boil, cover and reduce heat to low. Simmer for 20 minutes or until liquid is absorbed and rice is tender. Fluff with fork and stir in chopped cilantro.
• Place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total.
• While salmon is cooking, prepare the sauce by bringing to a boil the white wine, sugar, ginger and lime juice. Reduce to 3/4 cup; this should take about 7 to 10 minutes.
• Brush the sliced onions with the reserved marinade and grill until done, turning as needed.
• Mix cornstarch with a small amount of water until smooth, whisk into wine along with butter. Cook 1 minute or until thick, add scallion and keep warm.
• To serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.