GRILLED HERBED SALMON
Fishing for salmon is how we make our livelihood, so we eat it four or more times a week. This recipe is quick, has tasty seasonings and lets the goodness of grilled salmon come through. -Jenny Roth, Homer, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.
Nutrition Facts : Calories 365 calories, Fat 27g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 342mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
GRILLED SIDE OF SALMON STUFFED WITH CREAMY CORN AND BACON
Celebrate the summer season with this grilled side of salmon, perfect for a crowd. Stuffed with creamy sweet corn and slathered with a bright green herb butter, it is as beautiful as it is delicious.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
- Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
- Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
- Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
- Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.
HERB AND CHEESE GRILLED SALMON
Originally published in "A Taste of Home," I have modified the recipe a bit to suit our tastes. Easy and delicious!
Provided by canarygirl
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon fillet, skin side down, on a large piece of heavy duty foil.
- Sprinkle vinegar, soy, lemon juice, salt, pepper, basil, oregano, garlic powder, and parmesan over salmon.
- Arrange scallions over cheese.
- Fold foil over, forming a packet, sealing all edges.
- Grill over medium high heat 15-20 minutes, until salmon flakes easily.
- Do NOT turn!
- I recommend not checking the fish until at least 15 minutes have passed, as the fish is steamed by the packet.
- Note:This can also be made in the oven.
HERB-GRILLED SALMON
From the Food Network, but slightly modified--I used fillets instead of steaks. A very flavorful and reasonably low-cal recipe.
Provided by Liwl7755
Categories Very Low Carbs
Time 38m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mustard, lemon juice, thyme, rosemary, and pepper in a small bowl.
- Brush all over both sides of filets and place in a shallow baking dish.
- Cover and refrigerate for about 1/2 hour.
- Preheat the grill (or broiler) and cook until cooked through (about 4 minutes per side).
Nutrition Facts : Calories 138.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 58.3, Sodium 159.5, Carbohydrate 1.6, Fiber 0.5, Sugar 0.4, Protein 22.8
GRILLED SALMON WITH HERB SAUCE
This simple grilled salmon is perfect for a warm summer night.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Place 1 Tbsp. dressing in shallow plate. Place fish, skin side up, in dressing to coat.
- Meanwhile, mix remaining dressing and all remaining ingredients until blended; refrigerate until ready to serve.
- Place fish, skin side down, on grill. Cover grill. Grill 10 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
LEMON-HERB GRILLED SALMON STEAKS
Salmon is a popular fish that's rich in nutrients. Seasoned with herbs and lemon juice, these flame broiled steaks are excellent. Sprinkle the hot coats with rosemary for additional flavor or quickly prepare the entree indoors using your broiler. -Robert Bishop Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 4-1/2 teaspoons rosemary, sage, pepper, lemon juice and oil. Drizzle over both sides of salmon steaks. Sprinkle the remaining rosemary over hot coals for added flavor., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 334 calories, Fat 20g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 81mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
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