GRILLED SALMON WITH GRITS AND FRESH VEGETABLES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a pot, bring the broth to a simmer and whisk in the grits. Rest the grits for 5 minutes to open, bloom and thicken. Add more grits if the consistency is too thin and add up to 1 teaspoon salt. Whisk in the cream cheese and keep the grits warm until ready to serve.
- Heat a flat top or pan over high heat. Remove the skin from the salmon, and then dry with paper towels. Sprinkle the salmon with salt and pepper, and then a little oil. Sear the salmon. When crispy on the bottom, flip the salmon. (The cooking surface must be hot or the salmon will stick.) Avoid moving the salmon around while it cooks, to create a crisp texture.
- In another hot pan add some oil, the onions and garlic, and saute. Add the blanched asparagus and tomatoes last to prevent over-cooking. Season with salt and pepper.
- On a serving plate, add a scoop of the grits and place the sauteed vegetable on top. Place the salmon on top of the vegetables. Squeeze a little lemon juice over the top, then serve.
GRILLED SALMON AND VEGETABLES
Fire up your grill and get ready to make this Grilled Salmon and Vegetables recipe from My Food and Family. Served up with a colorful honey-glazed parsnip and carrot slaw, this Grilled Salmon and Vegetables recipe is a breeze to clean up after, thanks to foil pack grilling.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Mix 1/4 cup honey and A 1. Pour half over fish in shallow dish; turn to evenly coat both sides of fish. Refrigerate 20 min. to marinate. Meanwhile, combine vegetables in large bowl. Mix dressing and remaining honey. Add to vegetable mixture; toss to evenly coat. Spoon onto center of large sheet heavy-duty foil; fold to make packet.
- Grill vegetable packet 20 min. Remove fish from marinade; discard marinade. Place fish, skin side up, next to packet on grill; cook 5 min. Turn fish; brush with half the remaining A. 1. mixture. Grill 15 min. or until fish flakes easily with fork, brushing occasionally with remaining A.1. mixture.
- Cut slits in foil packet to release steam before opening packet. Sprinkle vegetables with parsley. Serve with fish.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
GREEK GRILLED SALMON WITH VEGGIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
- Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
- Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.
SALMON WITH ROOT VEGETABLES
This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.
Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges
GRILLED SALMON WITH VEGETABLES
Being an Alaskan, I am always looking for new ways to prepare salmon. I came up with this recipe and have had people who don't even like salmon tell me it's good. We usually cook this on our grill but I have done it in the oven also and it has turned out just as good. Practically within throwing distance of the Copper River, I prefer Copper River red salmon, however, silver and king salmon work great as well!
Provided by GakonaBaby
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.
- Oil large sheet of heavy duty aluminum foil.
- Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.
- Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.
- Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).
- Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.
- Dish is done when fish flakes and vegetables are cooked but still firm.
Nutrition Facts : Calories 173.3, Fat 13.9, SaturatedFat 4.2, Cholesterol 23.9, Sodium 194, Carbohydrate 3.5, Fiber 0.8, Sugar 0.6, Protein 9.2
GRILLED SALMON WITH VEGGIES
Wash weather woes away when you grill indoors. With the cooking speed of a contact grill, you can have a delicious dinner on the table in 30 minutes or less!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat closed medium-size contact grill for 5 minutes. In small bowl, mix butter, basil and lemon peel; set aside.
- In large bowl, toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning and garlic salt. Place vegetables crosswise on grill. Close grill. Grill 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
- Cut salmon into 4 serving-size pieces. Brush salmon with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill. Grill 4 to 5 minutes or until salmon flakes easily with fork. Serve butter mixture with salmon and vegetables.
Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 105 mg, Fat 2, Fiber 1 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g
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- Brush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt. Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.
- Place the vegetables and the salmon pieces, skin-side down, on the grill. Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side. Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.
- When cool enough to handle, roughly chop the vegetables and toss together in a large bowl. Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables. Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.
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- Green Beans. Canned green beans are an easy side dish that can be cooked in many ways. While this vegetable pairs well with many different types of fish, it goes particularly well with salmon.
- Asparagus. Asparagus is one of the most popular vegetables that go with salmon. It’s light, crisp flavor pairs well with the savory taste of salmon. You can add it to salads, roast it in the oven or even parboil it ahead of time and serve it cold as part of a salad plate.
- Cabbage. Cabbage is another great option for pairing with salmon. It’s versatile enough to be used in a variety of dishes and its mild flavor makes it a good choice if you’re serving to people who aren’t huge fans of vegetables (ahem, kids).
- Brussels Sprouts. These little cabbages are one of the most popular cruciferous vegetables and can be prepared in many different ways. Roasting Brussels sprouts brings out their natural sweetness and caramelized flavor, making them a perfect complement to salmon dishes.
- Beets. Like many other veggies, beets come in many colors and are low in calories. They are high in folate, potassium and copper, which all make them a nutritious addition to your meal planning.
- Cauliflower Rice. Cauliflower rice has become a popular alternative to white rice over the last few years, but it also serves as another great vegetable side dish to pair with salmon.
- Broccoli. Broccoli is one of those vegetables that goes well with nearly any protein, but it really pairs well with salmon. This is likely a result of broccoli’s earthy flavor profile, which creates a perfect pairing with salmon’s rich taste.
- Carrots. Carrots are another vegetable rich in vitamins and minerals, including potassium, fiber and vitamin A. They’re also low in calories — just 50 calories per cup — so they’re great if you’re trying to watch your weight.
- Arugula. Arugula is a peppery salad green that’s a staple in Italian cuisine. It makes a delicious addition to your salmon dish because it offsets the richness of the fish and adds a little bite to the meal.
- Onions. Onions go well with just about any fish you can imagine, so it’s no surprise that they are a good choice for salmon. Try grilling up some spring onions and then brushing them with a marinade to make a refreshing side dish for your salmon.
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