GRILLED SALMON WITH MOREL VINAIGRETTE
Steps:
- Heat grill to high. Brush salmon on both sides with oil and season with salt and pepper. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side. Remove from the grill and immediately drizzle with the morel vinaigrette.
- Place morels in a bowl and cover with boiling water. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop.
- Whisk together vinegar, shallot, mustard and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Use a little of the morel soaking liquid to thin, if needed. Fold in the mushrooms and parsley.
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.
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.
SEARED SALMON WITH MUSTARD VINAIGRETTE
This has been my favorite quick and easy salmon recipe for years! I love the salmon's crispy skin and medium rare center, and the vinaigrette makes the perfect compliment. I spoon a little of the vinaigrette on each bite of salmon and drizzle it over a side dish of roasted asparagus. I adapted a Gourmet recipe by reducing the amounts of Dijon and horseradish in the original vinaigrette, which called for 4 tablespoons of each. If you can find tarragon white wine vinegar, just toss in some fresh parsley for the herbs. Please use very fresh salmon. p.s. You don't have to eat the skin, but I do recommend cooking it with the skin on to protect the tender salmon.
Provided by ninja
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat salmon dry, season very generously with Kosher salt and black pepper.
- In a small bowl whisk together vinegar, mustard, horseradish, herbs of choice, 4 tablespoons oil, and salt and pepper (if using) to taste until emulsified.
- In a large, non-stick skillet heat 2 tablespoons olive oil over medium high heat until hot.
- Sear salmon, skin side down, about 6 minutes.
- Reduce heat to medium. Turn salmon over and cook 4 minutes more, adjusting cooking time for thicker fillets.
- Spoon vinaigrette over the salmon or serve as a side condiment.
Nutrition Facts : Calories 379.9, Fat 26.2, SaturatedFat 3.8, Cholesterol 87.5, Sodium 184.9, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 33.8
GRILLED SALMON WITH MUSTARD GLAZE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Wash and dry salmon.
- Prepare stove-top grill. Cook salmon following the Canadian rule: measure the fish at the thickest part, and grill 8 to 10 minutes to the inch.
- While salmon is still hot, spread top with mustard.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 19 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 0 grams, TransFat 0 grams
SALMON WITH DIJON VINAIGRETTE
White wine vinegar, Dijon mustard, and herbs make this a truly memorable way to cook salmon. I made it the other night and everyone said that it was the best fish they'd had!
Provided by DAGNYH
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 2.4 g, Cholesterol 55.8 mg, Fat 11.9 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 2.4 g, Sodium 236.7 mg, Sugar 0.1 g
SWEET MUSTARD-GLAZED SALMON FOR THE GRILL
Wild-caught salmon is a huge perk of living here in the Pacific Northwest, and this is one of my favorite ways of preparing it. The sweetness of the brown sugar mixed with two kinds of Dijon mustard compliment the salmon beautifully. I have used both light and/or dark brown sugars and only one kind of Dijon mustard with great success. I've also baked this in the oven for 20 minutes at 375*, but grilling adds a lot of flavor to the salmon.
Provided by Northwest Lynnie
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix melted butter, brown sugar, and mustards together.
- Let mixture sit in a cool place for a few minutes to firm up.
- Rinse salmon and dry with paper towels so glaze will adhere.
- Spread glaze on both sides of salmon filets.
- Grill salmon, turning once, for about 5 minutes per side or until done to your liking.
GRILLED VEGGIES WITH MUSTARD VINAIGRETTE
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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