SALMON WITH LEMON, CAPERS, AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams
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 STEAKS
This is a terrific way to fix salmon...and it's so easy to do. The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they'd ever eaten! -Deb Essen, Victor, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.
Nutrition Facts : Calories 215 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 814mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein.
GRILLED SALMON STEAKS
Steps:
- Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
- Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
- Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
- Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
- Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
- Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."
GRILLED LEMON-STUFFED SALMON STEAKS WITH LEMON-DILL SAUCE
These are a show-stopper! And so good! Fantastic for company, too! Nice served with grilled vegetables, a rice pilaf and crusty French bread!
Provided by Wildflour
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small saucepan, melt butter over medium high heat, remove from heat when melted.
- Combine cornstarch with water and stir into butter.
- Add rest of sauce ingredients except lemon slice quarters.
- Bring sauce to a boil over medium heat stirring constantly.
- Cook, stirring, until sauce thickens and turns clear.
- Remove from heat and add lemon slice quarters.
- Cover and set aside.
- (Makes about 2/3 cup, so you can double this if desired.).
- For salmon:.
- Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
- Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
- Using toothpicks, secure salmon around and to the lemon slices.
- Position grill rack about 6-8" above hot coals.
- Arrange salmon steaks on grill and cook 5-7 minutes.
- Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
- Fish should flake easily with a fork.
- Remove from grill and place on heated serving platter.
- Garnish steaks with fresh dill sprigs.
- Spoon a bit of the hot lemon-dill sauce over each steak.
- Serve the rest of the sauce separately for dipping.
- Remind guests to remove the toothpicks! ;).
Nutrition Facts : Calories 240.9, Fat 15.3, SaturatedFat 4.9, Cholesterol 70.5, Sodium 237.6, Carbohydrate 8.5, Fiber 2.6, Sugar 0.5, Protein 20.7
STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE
Provided by Craig Claiborne
Categories dinner, for one, main course
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Bring water to boil in bottom of a steamer.
- Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
- Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
- Squeeze capers to extract excess liquid and add the capers to butter sauce
- Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 31 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 1 gram
LEMON GRILLED SALMON
This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! -Aelita Kivirist, Glenview, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 280 calories, Fat 17g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 633mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
GRILLED SALMON STEAKS WITH LIME BUTTER
A quick and easy Grilled Salmon Steaks with Lime Butter recipe.
Provided by Kristin H. R. Small
Categories Broil Low Carb Quick & Easy Lime Salmon Spring Bon Appétit Georgia
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler.
- Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.
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