GRILLED SALMON WITH TOMATOES & BASIL
This recipe is so beautiful and yet so simple to prepare--it's perfect for entertaining. You just spread a side of salmon with minced garlic, sprinkle with fresh basil, then layer sliced tomatoes on top. Put it on the grill for 10 minutes and you're done!
Provided by EatingWell Test Kitchen
Categories Healthy Grilled Salmon Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat grill to medium.
- Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
- Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
- Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 3.1 g, Cholesterol 79.5 mg, Fat 9.9 g, Fiber 0.9 g, Protein 34.8 g, SaturatedFat 2 g, Sodium 367.5 mg, Sugar 1.6 g
SICILIAN STYLE SALMON WITH GARLIC BROCCOLI AND TOMATOES
This fish dish is bursting with flavor and texture
Provided by Tieghan Gerard
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- 1. Heat a drizzle of olive oil in a large skillet over medium high heat. 2. Rub the salmon all over with olive oil and lemon juice. Sprinkle with chili flakes, paprika, salt, and pepper. Place flesh side down in the skillet and sear until crisp and just beginning to caramelize, about 2-3 minutes. Flip and cook 1 minute more or until your desired doneness is reached. Remove the salmon from the skillet. 3. Add another drizzle of oil to the pan, add the broccoli and cook until tender, about 5 minutes. Add the tomatoes, garlic, oregano, lemon zest, salt and pepper and cook until the tomatoes begin to burst, about 5 minutes. Remove from the heat and add a splash of wine to create a sauce. Add the olives and slide the salmon back into the skillet to warm throughout. 4. Serve the salmon with a side of veggies and any sauce left in the skillet. Garnish with fresh oregano.
Nutrition Facts : Calories 303 kcal, Carbohydrate 7 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 93 mg, Sodium 358 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
- For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
- Serve the salmon with a dollop of the sun-dried tomato butter on top.
GRILLED SALMON WITH SICILIAN TOMATO SAUCE
Nice light lunch or supper dish. Note: I have put the recipe for the Sicilian Tomato Sauce on recipe*zaar under (recipe #104301)
Provided by Ailsa of New Zealand
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy saucepan. Add the chopped onion and crushed garlic and sweat for 5 minutes, stirring frequently, until translucent.
- All the tomato passata or canned tomatoes, plus the anchovies, olives capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
- Preheat the grill. Brush the salmon steaks with a little oil and grill for 6 minutes or until cooked through, turning once halfway through cooking.
- Meanwhile, steam the broccoli for 5 minutes or until cooked but firm.
- Serve the salmon with the sauce and steamed vegetables.
- Place the basil and lemon rind over the salmon. Serve.
Nutrition Facts : Calories 386.2, Fat 20, SaturatedFat 3.5, Cholesterol 62.4, Sodium 1209, Carbohydrate 28.2, Fiber 7.2, Sugar 12.2, Protein 27.8
GRILLED SALMON WITH TOMATO-GINGER SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside.
- Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala.
- Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges.
- Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.
Nutrition Facts : Calories 566 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 148 milligrams, Sodium 419 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 64 grams
GRILLED SALMON STEAKS ITALIAN-STYLE
I wanted to get more fish in our diet, so I experimented with different flavorings for salmon steaks. This combination seemed to always be especially delicious with a risotto and vegetable side.
Provided by Wolfman's Bro
Categories World Cuisine Recipes European Italian
Time 13m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
- Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 2.9 g, Cholesterol 100.4 mg, Fat 18.8 g, Fiber 1.5 g, Protein 34.2 g, SaturatedFat 3.8 g, Sodium 179 mg, Sugar 0.2 g
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
SPICY SALMON FILLETS IN A TOMATO GARLIC SAUCE
I love it served on a bed of white rice; but for the timid, serve with boiled potatoes and sour cream to balance the fire.
Provided by AniSarit
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In an ovenproof frying pan, saute onion and garlic in olive oil until translucent and tender.
- Add red bell pepper, chopped tomatoes and cilantro, and continue sauteeing until everything is tender.
- In the meantime, in a small bowl, add the canned diced tomatoes, paprikas, cumin, salt, pepper, and water. Mix well.
- Add half this mixture to the pan, and cook for a few minutes more.
- Sprinkle the salmon with a tbsp or so of the hot paprika/cayenne, and rub it in the salmon.
- Add the salmon, skin side down, and cook for about 10min, until salmon looks cooked through about half the thickness.
- On top of the salmon, add the rest of the tomato-spice mixture (now nearly all the salmon should be in sauce), and continue to cook the salmon for a few minutes more - total around 10minutes.
- Pour lemon juice over the salmon, cover the pan with a lid, and cook till salmon is ready, about 5min.
- Remove cover and place pan in oven, and broil for around 7 minutes.
- Enjoy! (Don't forget to have a cup of ice water near).
Nutrition Facts : Calories 299.1, Fat 9.3, SaturatedFat 1.4, Cholesterol 59.1, Sodium 1472.9, Carbohydrate 31.9, Fiber 11.2, Sugar 11.2, Protein 28.8
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