Grilled Salmon Kyoto Food

GRILLED SALMON KYOTO

Steps:

• In a small bowl, whisk the first nine ingredients until well blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 1 hour. Set aside remaining marinade for basting., Drain salmon and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 3 minutes. Turn; grill or broil 2-7 minutes longer or until fish flakes easily with a fork, basting occasionally with reserved marinade.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

GRILLED SALMON WITH KALE CHIPS

Steps:

• Heat a grill or grill pan over medium heat. Toss the kale leaves in 2 tablespoons olive oil, rubbing it into all the leaves. Rub another tablespoon of oil all over the salmon and sprinkle generously with salt and pepper.
• Lay the kale in an even layer, leaves overlapping slightly, over the grill pan or grates, avoiding any direct flame. Lay the salmon on top, skin side down, and grill until cooked about halfway through, 3 to 4 minutes. Flip the salmon off the kale. Remove the kale chips to a platter, if sufficiently charred. (If not, flip the kale and allow to cook 1 to 2 minutes more.) Continue cooking the salmon until marked and medium in the center, about 4 to 5 minutes more.
• Move the salmon to a platter. Toss together the herbs, lemon zest, lemon juice, garlic and remaining 2 tablespoons olive oil just before serving and sprinkle all over the top of the fish and drizzle with more olive oil to finish. Serve kale chips alongside, with lemon wedges for squeezing. (Don't squeeze over the kale in advance, or the kale chips will turn soggy.)

GRILLED SALMON KYOTO

Steps:

• n a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
• Preheat an outdoor grill for high heat.
• Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
• Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.

SALMON STEAK KYOTO

Steps:

• Combine all marinade ingredients.
• Marinate salmon steaks in refridgerator 30-60 minutes.
• Remove salmon from marinade (reserve liquid for basting).
• Grill over medium heat for 10-20 minutes (flip the salmon steaks once halfway through and baste with remaining marinade).
• Serve immediately.