GRILLED SALMON WITH TOMATO-GINGER SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside.
- Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala.
- Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges.
- Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.
Nutrition Facts : Calories 566 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 148 milligrams, Sodium 419 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 64 grams
GRILLED SALMON
When we lived in Alaska, we would have a huge BBQ for all of our friends every summer. We would fix this grilled salmon along with grilled trout and deep fried halibut. This is our favorite way to eat salmon other than smoked. Prep time includes marinating.
Provided by Miss V
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
- Grill for 3 to 4 minutes on each side.
OUR FAVORITE GRILLED SALMON SAUCE
Make and share this Our Favorite Grilled Salmon Sauce recipe from Food.com.
Provided by Claudia Dawn
Categories Sauces
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine ingredients.
- Cook and stir until sugar is dissolved.
- Brush on salmon while grilling.
Nutrition Facts : Calories 82.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 220.6, Carbohydrate 7.9, Fiber 0.1, Sugar 6.9, Protein 0.5
CHEF JOHN'S SALMON
I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
- Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
- Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
- Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
- Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
- Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
- Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 2.3 g, Cholesterol 132.5 mg, Fat 33 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 520 mg, Sugar 0.3 g
MARINATED GRILLED SALMON
Recipe VIDEO above. Make your next grilled salmon AMAZING with a simple yet incredible Salmon Marinade that will infuse the salmon with extra flavour! It's savoury with a touch of sweet and hint of garlic, and does double duty as a sauce for serving!
Provided by Nagi
Categories BBQ/Grilling Mains
Time 17m
Number Of Ingredients 9
Steps:
- Place marinade in a ziplock bag and mix to combine.
- Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
- Take out of fridge 30 minutes prior to cooking.
- Remove salmon onto plate, allowing excess marinade to drain off.
- Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
- Pour into bowl/jug (some used for basting, some for serving).
- Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
- Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
- Cook for 3 minutes or until golden, then use tongs to carefully turn.
- Brush the flesh with Sauce, then close BBQ lid.
- Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
- Transfer salmon to plate and serve with remaining Sauce.
Nutrition Facts : Calories 379 kcal, Carbohydrate 15 g, Protein 36 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 99 mg, Sodium 717 mg, Sugar 13 g, ServingSize 1 serving
MARINADE FOR GRILLED SALMON
I read Derf's "Spiced Salmon" recipe (#137983) with interest since it also uses chutney as I do, but we prefer our salmon grilled w/the smoky, lime flavor of this marinade. I use the marinade all day & then reserve it to use for a sauce I make while my DH grills the salmon. We love this & the combination of the salmon & the marinade sauce has been a big hit with our friends.
Provided by twissis
Categories Chutneys
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
- While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
- Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.
Nutrition Facts : Calories 407.4, Fat 19.3, SaturatedFat 2.8, Cholesterol 87.5, Sodium 1288.4, Carbohydrate 23.6, Fiber 0.3, Sugar 19.7, Protein 35.7
GRAND MARNIER SAUCE
This is a delicious sauce served over grilled or baked shrimp or scallops. Do not drown the seafood in this sauce. Just drizzle it. We love it.
Provided by MARIA MAC
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Slice butter into 1/4-inch slices.
- In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
- Increase heat and bring to boil.
- The mixture will thicken and become syrupy.
- Whisk the mixture and add the butter, piece by piece.
- When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.
Nutrition Facts : Calories 1145.4, Fat 110.9, SaturatedFat 70, Cholesterol 292.8, Sodium 786.5, Carbohydrate 41.3, Fiber 0.6, Sugar 36.9, Protein 2.6
GRILLED SALMON WITH LEMON-DILL SAUCE
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 1.Spray a grill grate with cooking spray or brush with oil.
- 2.Heat a gas or charcoal grill.
- 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
- 4.Grill over medium heat, skin side up, for 3 minutes.
- 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
- 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.
GRILLED SALMON WITH HERB SAUCE
Grilled salmon rakes on a whole new and sendrional experience when ir is sdrved wirh avocado heb sauce.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- SAUCE: Measure all ingredients into a blender or food processor. Blend untl smooth. Season to taste, if necessary. Refrigerate for at least 2 hours for flavours to blend. Reserve 1 1/2 cups for the sauce and use remaining sauce to brush on salmon during cooking. Brush salmon steaks with butter. Preheat grill to medium.
- Place salmon steaks on grill. Cook for 4-5 minutes per side, brushing cooked sides with sauce. Serve salmon steaks immediately with reserved sauce.
Nutrition Facts : Calories 394.1, Fat 32, SaturatedFat 13, Cholesterol 113.4, Sodium 300.5, Carbohydrate 5.8, Fiber 2.6, Sugar 0.7, Protein 21.8
GRAND MARNIER CHICKEN
Absolutely the BEST Chicken recipe ever. Nothing more to say!
Provided by NURSE24HR
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. Lightly pound each piece. Place in a dish, and pour milk over them. Soak for 10 minutes. In a shallow bowl, stir together the bread crumbs, Parmesan cheese and parsley. Set aside.
- Heat olive oil in a large heavy skillet over medium-high heat. Dredge chicken pieces in the bread crumb mixture, and place in the hot oil. Quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. Season with salt and pepper to taste. Place orange slices over the top of the chicken.
- Preheat the oven to 350 degrees F (175 degrees C). Drain the oil from the skillet, reserving 1/4 cup. Heat the reserved oil with the wine over medium heat until reduced by 1/2. Add broth and orange juice, and reduce by 1/2 again. Pour the sauce over the chicken, then drizzle with Grand Marinier.
- Bake for 20 to 25 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 980.8 calories, Carbohydrate 37.9 g, Cholesterol 96.3 mg, Fat 66.4 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 13 g, Sodium 958.8 mg, Sugar 16.2 g
GRILLED SALMON IN GRAND MARINER SAUCE
Steps:
- Fold aluminum foil to make a "tray" (bend sides up), about 9 x 13 size. Put on a cookie sheet to support the foil tray. Spray the tray lightly w/cooking oil. Drizzle about 1/4 cup of the sauce onto the foil tray. Lightly season the fish w/ Johnny's Seasoning Salt. Slide foil tray w/ fish onto the hot barbque and watch it carefully. As the fish starts to change color about 1/4 of the way through the fillet, gently flip it over and drizzle with more sauce to lightly coat. Finish cooking, and remember NOT TO OVER COOK as it continue to cook on the serving platter. Put cooked fish onto platter and drizzle with a bit more sauce and sprinkle w/ sesame seeds, (optional) chopped garlic chives and remaining sauce. Serve w/ streamed Brown Rice or Potato Croquettes, Fresh Green Salad and Rosemary Bread.
EASY GRAND MARNIER SAUCE
Steps:
- Gather the ingredients.
- Slice the room-temperature butter into 1/4-inch pieces and set aside.
- In a small saucepan, heat the strained orange juice, sugar, and finely grated orange zest over low heat, stirring often, for 5 minutes.
- Increase the heat and bring the mixture to a boil. The sauce will thicken and become syrupy.
- Add the butter slices to the saucepan, piece by piece, while whisking constantly. When thoroughly blended, remove the pan from the heat and stir in the Grand Marnier .
- Serve immediately and enjoy.
Nutrition Facts : Calories 143 kcal, Carbohydrate 5 g, Cholesterol 37 mg, Fiber 0 g, Protein 0 g, SaturatedFat 9 g, Sodium 2 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/4 cups (10 servings), UnsaturatedFat 0 g
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