Grilled Salmon With Rosemary Sbd Food

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

ROSEMARY ROASTED SALMON

Steps:

• Place half of rosemary sprigs in a single layer in the center of a baking pan.
• Place sliced red onion ontop of the rosemary.
• Place salmon filet on top of the onion with skin side down.
• Sprinkle salmon with salt and pepper.
• Cover salmon with remainder of rosemary sprigs.
• Place lemon slices over rosemary.
• Drizzle olive oil over filet.
• Sprinkle with salt.
• In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
• Serve salmon with onion and lemon.

ROSEMARY BARBECUED SALMON FILLETS

Steps:

• Mix first 4 ingredients; pour 1/4 cup over fish in shallow dish. Turn fish to coat both sides of each fillet. Refrigerate 1 hour to marinate. Refrigerate remaining dressing mixture until ready to use.
• Heat grill to medium heat. Cover grill grate with foil. Remove fish from marinade; discard marinade. Place fish, skin-sides down, on foil.
• Grill 10 to 15 min. or until fish flakes easily with fork, brushing fish with reserved dressing mixture for the last few minutes.

BALSAMIC AND ROSEMARY GRILLED SALMON

Steps:

• Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

GRILLED SALMON STEAKS

Steps:

• Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
• Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
• Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
• Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
• Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
• Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

GRILLED SALMON

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.

GRILLED SALMON WITH LEMON-ROSEMARY MARINADE & SAUCE

Steps:

• Cut salmon into 4 portions and place in a shallow dish.
• Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
• Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
• Cover and marinate in the refrigerator for 20 to 30 minutes.
• Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
• While salmon marinates, heat grill to medium-high.
• Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
• Do not spray a hot grill with cooking spray; it could cause an explosion.
• Place salmon pieces skin side up, on grill.
• Close lid and cook for 4 minute.
• Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
• Serve the salmon with the sauce and lemon or lime wedges.

LEMON GARLIC HERB GRILLED SALMON

Steps:

• Place salmon in an 11 by 7-inch dish.
• In a small mixing bowl whisk together lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, dijon mustard, honey, 1 tsp salt and 1/2 tsp pepper until well combined.
• Pour mixture over salmon (lift fillets to help marinade run under) then cover and let marinate in refrigerator 30 minutes, turning once halfway through.
• Preheat grill to medium-high heat during last 10 minutes of salmon marinating.
• Brush grill grates with oil, spoon some of the herbs onto salmon (or just use your hands to spread them over), remove salmon from marinade and place on grill.
• Grill about 3 - 5 minutes per side to cook through.
• Serve warm garnished with more parsley if desired.

GRILLED SALMON WITH ROSEMARY( SBD)

Steps:

• Cut the fish into 2 equal protions; combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl; brush the mixture onto the fish.
• To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray; Grill over medium-hot coals until fish flakes easily(allow 4-6 minutes per 1/2 inch of thickness),If fish is more than 1 inch thick, gently turn it over halfway through grilling.
• To broil, spray the rack of the broiler pan with olive oil cooking spray and arrange fish on it, broil 4 inches from the heat for 4-6 minutes per 1/2 inch of thickness.
• To Serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

GRILLED SALMON

Steps:

• Place salmon in shallow dish. Combine the remaining ingredients. Set aside 1/4 cup for basting; pour the remaining marinade over salmon. Cover and refrigerate for 30 minutes. , Drain, discarding marinade. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

GRILLED SALMON WITH ROSEMARY (SOUTH BEACH PHASE I)

Steps:

• Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
• To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
• To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" thickness. If the fish is more than 1" thick, gently turn it through broiling.
• To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

SALMON WITH GARLIC-ROSEMARY BUTTER

Steps:

• Place salmon skin side down on a broiler pan. Combine butter, garlic, honey and rosemary. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.