Grilled Salmon And Sweet And Sour Onions Food

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

SWEET AND SOUR SALMON

Steps:

• Preheat the oven to broil and position the oven rack to the top rack. Line a baking sheet with foil and spray with non stick cooking spray. Place the salmon filets skin side down on the prepared baking sheet, set aside.
• In a small saucepan combine soy sauce, vinegar, sugar, thai chili sauce, garlic and cornstarch. Bring to a simmer and whisk constantly until the sauce has thickened.
• Brush half of the sauce on top the salmon filets. Place in the oven and broil for 8-10 minutes or until the salmon is fully cooked, brushing the remaining sauce on top halfway through cooking. If the salmon starts to get too brown move the rack down some.
• Once the salmon has cooled a bit remove the skin and serve immediately with green onions and sesame seeds for garnish, if desired.

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

GRILLED SALMON WITH BALSAMIC ONIONS

Steps:

• Brush salmon with1 tablespoons olive oil.
• Season with salt and pepper to taste.
• Squeeze lemon over salmon.
• Grill for 8-12 minutes, turning once.
• Meanwhile put 1 tablespoons olive oil in non-stick pan. Add onions and cook on low heat until they begin to caramelize, about 15 minutes. When ready to serve, drizzle with balsamic vinegar and heat through.
• To serve, top salmon with onions.

SWEET AND SOUR GRILLED CHICKEN

Steps:

• Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
• Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SWEET AND SOUR CUCUMBERS

Steps:

• Halve cucumbers lengthwise and scrape out seeds.
• Slice cucumbers 1/8-inch thick.
• Transfer to colander set over a bowl.
• Sprinkle cucumbers with salt and refrigerate.
• Combine vinegar, sugar and rice wine vinegar in small saucepan.
• Bring to a boil, shaking pan gently to dissolve sugar; remove from heat.
• Cool to room temperature.
• Transfer to serving bowl and chill thoroughly.
• Add cucumbers and dill (if desired) and toss lightly.
• Cover and refrigerate at least 8 hours or overnight.

GRILLED SALMON WITH SWEET PEPPERS

Steps:

• Preheat a gas grill to high, build a fire in a charcoal grill or build a campfire and let it burn down to high heat (about 500 degrees F).
• Brush or drizzle salmon with oil and sprinkle with 1/4 teaspoon salt. Sprinkle peppers and onions with the remaining 1/4 teaspoon salt.
• Oil the grill rack (see Tip). Place the salmon, skin-side up, on the grill, along with the peppers and onions. Grill the salmon until browned, 3 to 4 minutes. Using a metal spatula, gently nudge one of the pieces: it should release from the grill without much force, but if it feels stuck, continue cooking for another minute. When the salmon releases easily, flip and continue cooking until browned and the flesh is opaque, about 3 minutes more. Cook the peppers and onions, turning frequently, until tender and well browned, 8 to 10 minutes total.
• Serve the salmon with the vegetables.

SWEET AND SOUR GRILLED SALMON

Steps:

• Sauté vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes.
• Brush or spray coat grill; place fish on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness. Do not overcook.
• Remove fish from grill; transfer to serving platter and top with vegetables.