Grilled Salmon And Smokey Tomato Chipotle Sauce Food
RASPBERRY CHIPOTLE GRILLED SALMON- SO EASY--
Got this recipe from my local grocery HEB. This recipe took just minutes to prepare and had us saying YUM with every bite! You can either purchase a bottle of raspberry chipotle marinade or glaze or use my recipe#228712
Provided by Mamas Kitchen Hope
Categories Brunch
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill to high (450 degrees). Meanwhile allow salmon to come to room temperature
- Place salmon skin side down on a foil covered baking sheet. (For extra ease you can also place fish on a grilling mesh or cooling rack sprayed with cooking spray and then put the rack directly on the grill when ready to cook. Use the foil covered baking sheet to carry the fish to and from grill).
- Brush olive oil on both sides of fish and grind fresh black pepper over the fleshy side. Place fish back on pan skin side down.
- When grill is preheated place the mesh or rack or just the fish on the grill. CLOSE the lid and grill for 5-10 minutes depending on how done you want your salmon- we like it on the rare side.
- Open grill and brush with the marinade and grill 3 more minutes with the grill open.
- Remove and devour!
- Grill.
Nutrition Facts : Calories 408.1, Fat 23.5, SaturatedFat 3.7, Cholesterol 104.6, Sodium 170.8, Protein 46.6
GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT
Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas
Provided by Jennifer Joyce
Categories Main course
Time 25m
Number Of Ingredients 13
Steps:
- Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
- Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
- Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
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- In a medium saucepan over medium-high heat on the stove, warm 2 tablespoons oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.
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