Grilled Tuscan Salmon Food

GRILLED TUSCAN SALMON

Steps:

• Sprinkle salmon with salt and red pepper; drizzle with 2 Tbsp olive oil.
• Whisk together garlic, tomatoes, vinegar, basil, and remaining olive oil in a small bowl; set aside.
• Grill over medium heat 4 to 6 minutes on each side or until fish flakes easily with a fork.
• Remove from grill and pour tomato marinade over fish and serve immediately.

TUSCAN SALMON

Steps:

• Combine salt, mustard, thyme and pepper; mix well.
• Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
• Heat 2 teaspoons of olive oil in a nonstick skillet; brown both sides of salmon fillets.
• Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish.
• Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
• Sauté grapes in skillet used to brown salmon.
• Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half.
• Serve salmon on spinach; top with grape sauce.

TUSCAN-STYLE GRILLED TUNA STEAKS

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Serving suggestions: garlic toasts or grilled crusty bread
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

SALMON WITH CREAMY ALFREDO SAUCE

Steps:

• Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Meanwhile, heat olive oil over medium-high heat in 12-inch nonstick skillet and cook onion 5 minutes or until softened. Stir in lemon juice and bring to a boil. Stir in Sauce, peas and parsley and simmer 5 minutes. To serve, arrange salmon over hot vermicelli and top with sauce. Garnish, if desired, with additional chopped fresh parsley and finely grated lemon peel.;

TUSCAN-STYLE GRILLED TUNA STEAKS

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

GRILLED SALMON

Steps:

• Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
• Grill for 3 to 4 minutes on each side.

PERFECT GRILLED BRUSCHETTA SALMON

Steps:

• Heat grill to medium heat.
• Combine first 4 ingredients with 3 Tbsp. dressing. Spray large sheet heavy-duty foil with cooking spray.
• Place foil on grill grate. Top with fish, flesh side down.
• Grill 5 min.; turn fish. Brush with remaining dressing.
• Top with tomato mixture. Grill 18 to 20 min. or until fish flakes easily with fork; top with basil.