GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD
Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.
Provided by Jennifer Segal
Categories Dinner
Yield 4
Number Of Ingredients 14
Steps:
- Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
- In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
- When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
- Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about ¾ teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.
Nutrition Facts : Calories 522, Fat 39 g, Carbohydrate 6 g, Protein 36 g, SaturatedFat 9 g, Sugar 3 g, Fiber 1 g, Sodium 706 mg, Cholesterol 108 mg
GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.
Provided by Joanna Gaines
Categories HarperCollins HarperCollins Salmon Grill Lemon Cucumber Mayonnaise Sour Cream Dill Summer Grill/Barbecue Dinner Seafood Fish
Yield 4 servings
Number Of Ingredients 17
Steps:
- To prepare the salmon:
- To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
- Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
- Prepare a medium-hot grill. Lightly oil the grill grate.
- Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
- Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
- Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.
CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO
These pan-fried salmon fillets get a light, crispy crust from arrowroot flour a gluten-free starch that's similar to cornstarch (which you can also use). The salmon is served with a spicy mayo and refreshing cucumber salad, for a meal that's full of crunch, snap and flavor.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
- Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
- Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
- Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.
GRILLED SALMON WITH SMASHED CUCUMBER-DATE SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
- Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)
- Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
- Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare.
- Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.
Nutrition Facts : Calories 546, Fat 33 grams, SaturatedFat 4.5 grams, Cholesterol 110 milligrams, Sodium 437 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 45 grams, Sugar 17 grams
GRILLED SALMON
My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!
Provided by Nanasnthakchen
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 1.8 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 0.4 g, Protein 41.8 g, SaturatedFat 4.4 g, Sodium 299 mg, Sugar 0.5 g
GRILLED LEMON-GARLIC SALMON
A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 381mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
GRILLED LEMON-DILL SALMON WITH CUCUMBER SALAD
This is a light and refreshing dish for Summer. Plan ahead, cook time does not include marinading time which is 2 hours to 24 hours. The salad can be made up to 8 hours ahead and chilled, covered. From Sunset magazine, 2007. Made for ZWT6, Scandinavia.
Provided by Scoutie
Categories Scandinavian
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Zest lemons to yield 2 tablespoons zest.
- Sprinkle salmon fillets with 1 1/2 tablespoons zest (set remaining zest and whole lemons aside) and 1 1/2 tablespoons dill, dividing evenly among fillets and patting to adhere.
- Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
- Slice cucumber paper-thin on a mandoline or other handheld slicer.
- Cut onions in half.
- In a bowl, whisk together vinegar, sugar, and 1/2 teaspoons salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
- Prepare a gas or charcoal grill for indirect heat.
- If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area.
- If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
- Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 inches apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
- Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle.
- Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes.
- Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 inches is cooked, 3 to 8 minutes.
- Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
- Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil.
- Season each fillet with salt and a few drops of juice from a remaining lemon.
- Serve with cucumber salad.
Nutrition Facts : Calories 425, Fat 13.5, SaturatedFat 2.1, Cholesterol 165.4, Sodium 435.4, Carbohydrate 11.7, Fiber 3.2, Sugar 3.2, Protein 64.7
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