GRILLED SALMON WITH CITRUS SAUCE
This dish sizzles with flavor long after summer is over.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
- Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.
Nutrition Facts : Calories 342 g, Fat 19 g, Protein 34 g
GRILLED SALMON WITH CITRUS SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
- For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
- Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
TRIPLE CITRUS GLAZED GRILLED SALMON
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
- Salmon:
- Heat a grill to medium-high heat.
- Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
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 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 CITRUS VINAIGRETTE
This is such a summer time recipe. The vinaigrette recipe makes more than you will need. It is great also on aa a salad dressing. It lasts up to 1 week.
Provided by susie cooks
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine garlic, lemon thyme, salt and pepper, olive oil.
- Pour over salmon.
- Grill salmon for 6 to 8 minutes on each side, or until done.
- Juice 1 of each fruit.
- Segment the remaining fruit.
- In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
- Taste and adjust seasonings.
- Saute spinach with olive oil.
- Plate spinach and top with salmon.
- Drizzle with vinaigrette and top with citrus segments.
BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare grill or preheat grill pan.
- On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer.
- Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side.
- Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.
- Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.
GRILLED SALMON AND MUSTARD HERB VINAIGRETTE
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat a grill.
- Lightly coat the salmon with oil and grill to desired doneness.
- Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
- Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.
SALMON WITH CITRUS-BALSAMIC VINAIGRETTE
Steps:
- Gather the ingredients. Preheat oven to 450 F.
- In a pint jar with a lid, add the orange juice, balsamic vinegar, olive oil, garlic, parsley, basil, mint, mustard, shallot, salt, and pepper. Screw on the lid and shake well to blend.
- Place the salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 8 to 12 minutes per inch of thickness (measured at the thickest part), or until cooked through.
- Spoon the remaining vinaigrette over each serving of cooked fish. Recipe Source: "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano (HarperCollins). Reprinted with permission.
Nutrition Facts : Calories 350 kcal, Carbohydrate 6 g, Cholesterol 89 mg, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, Sodium 187 mg, Sugar 4 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
GRILLED SALMON WITH CUCUMBER VINAIGRETTE
Provided by Marian Burros
Categories dinner, easy, main course
Time 20m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Scrub the cucumber, but do not peel it. Cut off the ends, and cut the cucumber in half. Seed, and dice into 1/2 inch cubes.
- Chop the onion, and combine all the ingredients except the salmon in a food processor. Process until coarsely pureed. Refrigerate while preparing the salmon.
- Prepare stove-top grill. Grill the salmon, following the Canadian rule: measure at the thickest part and grill 8 to 10 minutes to the inch.
- Serve with the cucumber vinaigrette.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 5 grams, Sodium 102 milligrams, Sugar 6 grams
GRILLED SALMON WITH A CITRUS-BALSAMIC GLAZE
I love salmon! Can't wait to try this! (I just found this recipe among a million others that I had cut out of magazines a long time ago!) It says that the glaze can be stored covered in the refrigerator for up to 3 weeks. All you have to do is warm slightly before using, and can be served with many kinds of grilled or seared fish or meat. I went ahead and doubled the glaze part of the recipe because I like plenty of sauce on my salmon!
Provided by BeccaB3c
Categories Kid Friendly
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 438.6, Fat 11, SaturatedFat 1.8, Cholesterol 165.4, Sodium 218.7, Carbohydrate 10.8, Sugar 9.5, Protein 63.5
GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE
Provided by Bobby Flay
Categories Mustard Quick & Easy Salmon Summer Grill/Barbecue
Yield Serves 4; can be doubled for 6 to 8
Number Of Ingredients 11
Steps:
- Vinaigrette:
- Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
- Salmon:
- 1. Heat your grill to high.
- 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
- 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
GRILLED SALMON SALAD WITH ORANGE-BASIL VINAIGRETTE
Recipe is from a "Great Grilling" booklet. This orange vinaigrette is served with grilled salmon, strawberries and cucumbers over salad greens.
Provided by DailyInspiration
Categories Salad Dressings
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
- Prepare grill for direct grilling. Grill salmon, skin side up, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
- Toss together greens, strawberries and cucumber slices. Place on two serving plates.
- Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.
Nutrition Facts : Calories 328.7, Fat 10.8, SaturatedFat 1.8, Cholesterol 73.1, Sodium 124, Carbohydrate 23.3, Fiber 2.2, Sugar 18.4, Protein 34.8
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- Preheat Grill: Prepare your grill for two-zone cooking, targeting 500 degrees F over the direct heat or as the ambient temperature inside the grill. This will allow a hot side for the sear and blackening, and a cooler side to finish the salmon. Use the same method on the gas grill.
- Make the Blackening Seasoning: Combine the blackening spices together in a small bowl and mix. Coat the salmon with olive oil and then liberally apply the spice.
- Make the Dressing: In a small jar, add all the dressing ingredients and cover with a lid. Shake until incorporated.
- Grill Salmon: Grill the salmon flesh side down first to get the blackened sear and cover grill. The sear should take about 4 to 5 minutes.
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