Grilled Salmon With Black Raspberry Glaze Food

SALMON WITH RASPBERRY GINGER GLAZE

Steps:

• Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.
• Preheat oven to 400 degrees F (200 degrees C).
• Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
• Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.

SALMON WITH RASPBERRY GLAZE

Steps:

• Preheat oven to 400 degrees.
• Put butter and just enough lemon juice to cover bottom of a shallow pyrex baking dish.
• Put in oven until butter is melted.
• Wash salmon and cut into serving pieces.
• Place in baking dish with skin side down, sprinkle with pepper and bake for 20 minutes, or until fish flakes.
• Glaze: whisk vinegar and raspberry preserves until well blended.
• Set aside.
• To remove skin, slide a spatula under the fillet and the skin will remain in the baking dish.
• Place on serving plate and drizzle with glaze.
• I suggest rice and asparagus spears to accomyany this entree.

RASPBERRY CHIPOTLE GRILLED SALMON- SO EASY--

Steps:

• Preheat grill to high (450 degrees). Meanwhile allow salmon to come to room temperature
• Place salmon skin side down on a foil covered baking sheet. (For extra ease you can also place fish on a grilling mesh or cooling rack sprayed with cooking spray and then put the rack directly on the grill when ready to cook. Use the foil covered baking sheet to carry the fish to and from grill).
• Brush olive oil on both sides of fish and grind fresh black pepper over the fleshy side. Place fish back on pan skin side down.
• When grill is preheated place the mesh or rack or just the fish on the grill. CLOSE the lid and grill for 5-10 minutes depending on how done you want your salmon- we like it on the rare side.
• Open grill and brush with the marinade and grill 3 more minutes with the grill open.
• Remove and devour!
• Grill.

RASPBERRY SALMON

Steps:

• Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
• Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
• Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
• Pour the sauce over the salmon and serve with asparagus on the side.

GLAZED GRILLED SALMON

Steps:

• Prepare bbq (medium-high heat).
• Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
• Transfer 1 tblsp glaze to small bowl; mix in rice vinegar and set aside.
• Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
• Place salmon steaks, glazed side down, onto bbq.
• Grill until glaze is slightly charred, about 4 minutes.
• Brush top side of salmon steaks with remaining glaze in medium bowl.
• Turn salmon over and grill until second side is slightly charred and salmon is just opaque in centre, about 5 minutes longer.
• Transfer salmon to plates.
• Drizzle reserved glaze to small bowl over salmon and serve.

MEAN CHEF'S GRILLED SALMON WITH RED CURRANT GLAZE

Steps:

• Preheat an outdoor grill (to high if using a gas grill) and oil the grill grate.
• Melt ½ cup jelly in a small saucepan over low heat.
• Season salmon with salt and pepper and brush both sides with melted jelly.
• Grill until fish is opaque in the thickest part, about 8 minutes.
• Turn the pieces halfway through cooking time.
• While salmon is cooking, melt remaining ½ cup jelly over low heat.
• Add lemon juice, vinegar and mustard.
• Whisk in the olive oil and season with salt and pepper.
• Keep warm.
• Set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.
• notes: The salmon can also be cooked in a preheated 450-degree oven.
• Place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes.
• Pour about 2 teaspoons olive oil into pan.
• Put salmon into the pan and brown.
• (If using fillet with skin, the skin side should be facing up.) Turn and pour melted jelly over salmon; season with salt and pepper.
• Place skillet in oven and bake a total of 12 minutes per inch of thickness.
• Or brown the salmon in 2 batches, transfer to a baking dish and bake.

GRILLED GLAZED SALMON

Steps:

• In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well.
• Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish.
• Set aside the remaining unheated sauce to use for basting the fish as you grill.
• Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste.
• Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt.
• Lightly brush grill grates with some oil and heat grill to medium.
• Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help.
• Cover grill and cook fish, undisturbed, for 5 minutes exactly.
• Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes.
• Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before).
• Fish is ready when it begins to flake and is starting to appear as if milk is seeping out.
• Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.

SALMON WITH TANGY RASPBERRY SAUCE

Steps:

• Combine the paprika, salt and pepper; sprinkle over salmon. Drizzle with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. In a small bowl, whisk the preserves, vinegar and honey; spoon over fillets.

GRILLED SALMON WITH A CITRUS-BALSAMIC GLAZE

Steps:

• Citrus-Balsamic Glaze: Add balsamic vinegar, wine, lemon juice, brown sugar, and freshly ground black pepper (to taste) to a small saucepan and bring to a boil.
• Cook over high heat until mixture thickens, about 3 to 4 minutes.
• Salmon: Remove any bones from the salmon.
• Brush with olive oil and season lightly with salt and pepper.
• Grill salmon over moderately hot coals on both sides until just cooked through.
• Place on warm plates, drizzle glaze over and serve immediately.