GRILLED SALMON WITH CITRUS-FENNEL SALAD AND GRILLED ESCAROLE
Steps:
- Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
- Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
- Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.
- In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
- To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.
Nutrition Facts : Calories 353 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 282 milligrams, Carbohydrate 18 grams, Fiber 11 grams, Protein 38 grams, Sugar 4 grams
GRILLED SALMON SALAD
This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.
Provided by SuzieQue
Categories Summer
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
- Cook the filets on a hot grill for about 5- 6 min.
- per side.
- They should still be rare in the middle.
- Cover with plastic wrap and chill for several hours until cold and firm.
- Remove from frig and remove any skin.
- Break filets up into small chunks and put into a bowl.
- If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
- Add the celery, onion, capers and dill.
- Mix the olive oil, vinegar salt and pepper and pour over salmon.
- Mix well and serve cold or at room temp.
Nutrition Facts : Calories 362.2, Fat 16.9, SaturatedFat 2.8, Cholesterol 104.6, Sodium 610, Carbohydrate 3, Fiber 1, Sugar 1.3, Protein 47.1
GRILLED SALMON PITA SANDWICHES
When cooking fish, I like to season simply and focus on the cooking method to yield moist and delicious results with flavor that speaks for itself. This recipe focuses on that, using lots of lemon zest to enhance the fresh flavor of salmon. Served on grilled pita brushed with garlic butter and topped with a crunchy Asian-inspired broccoli and carrot slaw, I hope it becomes one your favorite fish sandwiches.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the salmon: Combine the oil, lemon zest, salt and pepper in a large bowl. Add the salmon cubes and toss to coat. Marinate at room temperature for 15 to 20 minutes.
- To make the slaw: Whisk the mayonnaise, orange juice, vinegar, gochujang, sesame seeds, sesame oil and salt together in a medium bowl. Add the carrots, broccoli and scallions and toss to combine. Set aside while you grill the salmon, or refrigerate the slaw for up to 3 hours before serving.
- Preheat a grill pan over medium heat. Divide the salmon between 4 to 6 metal skewers (or wooden skewers soaked in water for 1 hour). Place the skewers on the pan and grill, turning to get grill marks on all four sides, until the salmon is cooked to the desired doneness, about 6 minutes for medium-rare salmon. Transfer to a plate and let rest a few minutes.
- For the pitas: Place the butter and garlic in a small microwave-safe bowl and microwave until the butter is melted and the garlic becomes very fragrant, about 30 seconds. Brush the pitas with the garlic butter and place on the grill pan until lightly toasted and warmed through, about 1 minute per side.
- Place a pita on a plate, top with the broccoli slaw and then the grilled salmon from 1 skewer. Serve immediately with lemon wedges.
GRILLED CITRUS SALMON
This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.
Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
GRILLED SALMON WITH FENNEL SALAD (SAUMON GRILLE ET SALADE DE FENOUIL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill to high.
- Cut the salmon fillet crosswise into four rectangular pieces weighing a half pound each. Place the pieces in a bowl and add two tablespoons of olive oil and salt and pepper to taste. Let stand until ready to cook.
- Put the sliced fennel, chopped walnuts, half the chives and tomatoes in a mixing bowl.
- Combine the lemon juice, walnut oil, salt and pepper to taste in another small bowl and blend well. Pour this over the fennel mixture and toss to blend.
- Place the salmon pieces on the grill and cook seven minutes, turning the pieces once or twice.
- Scatter the salad on an oval serving dish and arrange the grilled salmon pieces neatly on top. Garnish each piece of salmon with three walnut meats. Sprinkle with the remaining chives and the vinegar.
CITRUS GRILLED SALMON
I grow my own oranges, so I wanted to try a main dish recipe where the citrus flavor really comes through. It's definitely one of our favorite recipes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Pour 2/3 cup into a large bowl; add salmon. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Place salmon skin side down on a lightly oiled grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Spoon reserved marinade over salmon. Grill or broil 10-15 minutes longer or until the salmon flakes easily with a fork, basting occasionally.
Nutrition Facts :
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.
CITRUS-GLAZED GRILLED SALMON
It's not just for toast. Tangy marmalade, blended with a little lemon juice and basil, makes a wonderful glaze for grilled fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
- When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.
Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1/4 of Recipe, Sodium 250 mg, Sugar 2 g
SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Provided by Alison Roman
Categories Citrus Fish Roast Dinner Seafood Salmon Fennel Hot Pepper Healthy Chile Pepper Bon Appétit Christmas Eve
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
- Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium-rare.
- Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.
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