Grilled Salmon With Cilantro Mayonnaise Food

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

HONEY SOY GRILLED SALMON WITH EDAMAME

Steps:

• Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
• Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
• Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

5-INGREDIENT GRILLED SALMON BURGERS WITH SRIRACHA MAYONNAISE

Steps:

• For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
• When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
• Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
• Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges.

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper.
• Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate.
• Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

GRILLED SALMON WITH CILANTRO MAYONNAISE

Steps:

• Heat grill to 500 degrees Make Cilantor Mayonnaise. Clean cilantro and just use the leaves. Put all ingredients into a food processor or blender, blend until just smooth. Store in refridgerator until ready to use. Mix all spices together and stores in an airtight container. Generously coat salmon filets with olive oil. Sprinkle both sides with spice mix. Grill each side of salmon 4-6 minutes depending on thickness of salmon (if salmon has skin, cook skin side first). Do not over cook. Serve with a layer of Cliantro Mayonnaise on top and serve a little extra on the side.

GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE

Steps:

• Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
• Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

GRILLED SALMON WITH GARLIC MAYO

Steps:

• Combine 3 tablespoons oil and rosemary; drizzle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the 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., Meanwhile, in a small microwave-safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; transfer to a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.

HONEY-SOY GRILLED SALMON WITH CILANTRO NOODLES

Steps:

• Prepare a medium-hot grill. While grill is heating, soak the vermicelli in a large bowl with hot water until soft, about 20 minutes. Brush the salmon with olive oil and sprinkle with salt and pepper. Make the glaze for the salmon by combining 1 tbsp soy sauce, 2 tbsp honey, and 1/2 tsp ground pepper. Set aside.
• Make the dressing; in a small bowl combine 4 tbsp soy sauce, 1 tbsp honey, sesame oil and lemon juice. Place salmon skin side up and place on an oiled grill. Grill for around 2 minutes Turn salmon over and brush with glaze. Cover and cook until salmon is opaque, but very moist (depending on size 3-5mins approx). I did not use a grill, instead I just broiled the fish, and did not turn it over as it had no skin on it. While the fish is cooking drain the vermicelli and pat dry with paper towels. Toss the noddles with the dressing, cilantro and sesame seeds. Serve with salmon.

ASIAN LIME AND CILANTRO SAUCE FOR SALMON

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

MEXICAN GRILLED SALMON

Steps:

• Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime zest; cover and process until blended., Transfer to a large bowl. Add the salmon; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. Lightly oil the grill rack. Place salmon skin side down; grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired.