SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
SWEET AND TANGY GLAZED SALMON
This is a great glaze for grilled salmon. Very easy, and everyone loves it.
Provided by SUSANNE:)
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat.
- Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
- Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.
Nutrition Facts : Calories 655.6 calories, Carbohydrate 83 g, Cholesterol 101.6 mg, Fat 28.3 g, Fiber 0.2 g, Protein 20.1 g, SaturatedFat 13.2 g, Sodium 258.8 mg, Sugar 80.5 g
GRILLED SALMON WITH TANGY CUCUMBER SAUCE
The recipe is filled with tang that comes from horseradish. The combination of sour cream, cucumber and horseradish makes this a nice change from regular grilled salmon.
Provided by BakinBaby
Categories Very Low Carbs
Time 38m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients, chill at least 30 minute.
- Heat grill and spray with cooking spray.
- Sprinnkle fish filets with salt and pepper, and grill 5-6 min., turn over and cook another 4 minute or until fish reaches desired doneness.
- Serve with chilled sauce and drill sprigs for garnish.
GRILLED SALMON CUBES WITH TAWNY PORT-TARRAGON SAUCE
Provided by Food Network
Categories appetizer
Time 2h15m
Yield 8 first course servings
Number Of Ingredients 9
Steps:
- Skin and bone the salmon steak. Cut into 8 cubes, each one approximately 1 1/4 inches square. Season well with salt and pepper. Place in a mixing bowl, and add the tawny port. Stir in the tarragon leaves, reserving a few for garnish. Cover and marinate in the refrigerator for 2 to 6 hours (try to marinate it as long as possible).
- When ready to cook, prepare a charcoal fire. While the fire is getting hot, prepare the sauce. Remove the salmon cubes from the marinade and reserve cubes. Pour the marinade into a small saucepan. Add the shallot and beef stock. Bring to a boil over high heat, skimming off any foam that forms on the surface. Boil the liquid until it is reduced to a glaze. Reduce the heat to low, and begin whisking in the cold butter, 1 tablespoon at a time. (Make sure that the sauce doesn't "break". When all the butter is incorporated, you'll have a smooth, medium-thick, tan-colored sauce.) Strain it into a clean saucepan and keep warm over very low heat, stirring occasionally.
- When the sauce is almost ready, grill the reserved salmon cubes: First dry them very well, then toss them with the vegetable oil to prevent sticking. Place them on the grill and cook, turning them with tongs, until charred on the outside, still rosy-pink on the inside, about 5 minutes. (Alternatively, you could place the oiled cubes under a preheated broiler, turning, until just done.)
- Place each salmon cube on a small plate. Sprinkle with coarse salt. Drizzle each cube with a half teaspoon of the sauce (reserve the leftover sauce for another use). Sprinkle each cube with a few flecks of the reserved tarragon leaves, finely minced.
SALMON WITH CUCUMBER SAUCE
A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 9
Steps:
- For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
GRILLED FISH WITH SPICY CANTALOUPE-CUCUMBER SALAD
This Grilled Fish with Spicy Cantaloupe-Cucumber Salad features Southeast Asian-inspired flavors of ginger, fish sauce, lime and mint. And, it only takes 30 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Pat fish dry with paper towels, lightly brush with oil, and season with salt and pepper. Grill, skin side up, until opaque throughout, about 10 minutes, flipping once.
- In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeno, ginger, and mint. Transfer fish to plates and serve with salad.
Nutrition Facts : Calories 217 g, Fat 4 g, Fiber 2 g, Protein 34 g
GRILLED SALMON AND CUCUMBERS
Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a small bowl, stir together feta, lemon juice, dill, and 2 tablespoons oil.
- Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Brush salmon with oil and season with salt and pepper. Place salmon, skin side up, on grill and cook until opaque throughout, 8 to 10 minutes, flipping once. Transfer to a plate and tent with foil. Lightly brush cucumbers with oil and season with salt and pepper. Working in batches if necessary, grill cucumbers until slightly softened and browned, 1 to 2 minutes per side. Top salmon and cucumbers with feta mixture and serve.
Nutrition Facts : Calories 389 g, Fat 23 g, Fiber 1 g, Protein 38 g
GRILLED SALMON WITH CHIVE AND DILL SAUCE AND CUCUMBERS
Make and share this Grilled Salmon With Chive and Dill Sauce and Cucumbers recipe from Food.com.
Provided by Lorac
Categories Spring
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to 400°F.
- Coat a fish basket with non-stick spray.
- Sauce: Place ingredients in a bowl and stir to combine.
- Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
- Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
- Squeeze a bit of lemon juice on each fillet.
- Garnish: Thin slice cucumber.
- To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.
SALMON WITH CUCUMBER DILL SAUCE
This grilled entree may sound fancy, but it's actually a fuss-free way to prepare salmon. You can easily make the sauce in advance and store it in the refrigerator until mealtime.-Carole Holder, Norman, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutrition Facts : Calories 261 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 172mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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