MARINATED GRILLED SALMON
Recipe VIDEO above. Make your next grilled salmon AMAZING with a simple yet incredible Salmon Marinade that will infuse the salmon with extra flavour! It's savoury with a touch of sweet and hint of garlic, and does double duty as a sauce for serving!
Provided by Nagi
Categories BBQ/Grilling Mains
Time 17m
Number Of Ingredients 9
Steps:
- Place marinade in a ziplock bag and mix to combine.
- Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
- Take out of fridge 30 minutes prior to cooking.
- Remove salmon onto plate, allowing excess marinade to drain off.
- Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
- Pour into bowl/jug (some used for basting, some for serving).
- Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
- Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
- Cook for 3 minutes or until golden, then use tongs to carefully turn.
- Brush the flesh with Sauce, then close BBQ lid.
- Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
- Transfer salmon to plate and serve with remaining Sauce.
Nutrition Facts : Calories 379 kcal, Carbohydrate 15 g, Protein 36 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 99 mg, Sodium 717 mg, Sugar 13 g, ServingSize 1 serving
TERIYAKI SALMON BITES RECIPE BY TASTY
Here's what you need: salmon, honey, sesame seed, soy sauce, lemon, ginger, red chili, garlic, sea salt, sesame seed, spring onion, red chili
Provided by Ellie Holland
Categories Appetizers
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cut the salmon into bite-size cubes. Set aside.
- Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
- Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
- In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
- Mix together until it starts to bubble and gets thicker/saucier.
- Add the salmon and fry for a couple of minutes on each side.
- Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
- Enjoy!
Nutrition Facts : Calories 149 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 6 grams
THE BEST SALMON MARINADE
Fabulous Family favorite!!! Super easy and lots of flavor! Made many times and never had negative results. If there are any leftovers this salmon makes a wonderful salad topper for lunch or a salmon salad sandwich. When cooking on the cedar plank or adding liquid smoke, it takes the salmon to a whole new level of flavor. Awesome... best of all this is pretty much idiot proof! Try serving with recipe#318889 or recipe#297906 for a great tasty feast.
Provided by CHILI SPICE
Categories Japanese
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
- Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
- **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.
MARINATED SALMON
Make and share this Marinated Salmon recipe from Food.com.
Provided by Lavender Lynn
Categories Low Cholesterol
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make several shallow slashes in the skinless side of the salmon fillets.
- Place filets skin-side down in a glass baking dish.
- In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil.
- Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- In a medium saucepan combine the rice, water and dill weed.
- Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
- Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork.
- Serve salmon over the rice, and pour sauce over.
Nutrition Facts : Calories 369.8, Fat 10.4, SaturatedFat 1.7, Cholesterol 52.3, Sodium 343.5, Carbohydrate 39.5, Fiber 0.7, Sugar 1.9, Protein 27.2
SALMON KUSHIYAKI
This rendition of kushiyaki -- the catch-all term for the popular Japanese technique of grilling skewered foods -- is a play on a surf and turf, combining salmon with earthy shiitake mushrooms, for a dose of umami. Here the fish is first marinated in a mirin, sake, and miso mixture; the same mixture is also brushed on the skewers during cooking for a burnished glaze. Finish the skewers in the traditional way with a generous shake of furikake or shichimi togarashi, take your pick!
Provided by Food Network Kitchen
Time 6h45m
Yield Four 10-inch skewers
Number Of Ingredients 9
Steps:
- Soak four 10-inch bamboo paddle skewers in water for 30 minutes.
- Meanwhile, combine the mirin and sake in a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, add the brown sugar and cook, whisking until dissolved, 1 to 2 minutes. Add the miso and whisk until dissolved, 1 to 2 minutes. Let cool, then remove 1/4 cup and set aside for brushing. Pour the remaining marinade over the salmon cubes in a baking dish, tossing to coat. Cover and refrigerate the salmon and reserved marinade for at least 6 hours and preferably overnight.
- Prepare a grill for medium-high heat. Lightly coat the hot grates with vegetable oil.
- Remove the salmon from the marinade and blot dry with a paper towel. Thread each skewer with 5 to 6 pieces each of salmon and shiitake, alternating between the two and piercing the salmon through the flesh and out the skin side.
- Place the skewers on the grill and lightly sprinkle each with salt. Grill for 1 minute on each side (so they cook evenly). Continue to grill, turning continuously, until the shiitake are tender and the salmon is browned and cooked through, about 10 minutes more. Brush some of the reserved 1/4 cup of miso marinade all over each skewer. Grill until the glaze is slightly caramelized, 2 to 3 minutes. Remove from the grill and sprinkle with furikake or togarashi.
MISO-MARINATED SALMON
This lightly miso-marinated salmon is served with a bright green spinach sauce underneath, then broiled or grilled. Learn how to make it for your next barbecue.
Provided by Hiroko Shimbo
Yield Serves 4
Number Of Ingredients 16
Steps:
- First, make the tama-miso sauce. In a small cup, mix the sake with 2 tablespoons water. In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste. Add the rice wine and water mixture little by little, grinding all the time. Season to taste with shoyu. Have at hand a bowl half-filled with cold water and ice cubes. Transfer the sauce to the top of a double-boiler, and cook the sauce over simmering water, stirring constantly and thoroughly so you do not scramble the egg, until the sauce becomes thicker, about 6 to 8 minutes. Set the bowl of sauce in the bowl of cold water and ice cubes to cool. Tama-miso may be stored in the refrigerator, covered, for three days. Heat the sauce through before using it.
- Salt the fish on both sides, and rest it on a steel rack set over the pan, for 1 hour in the refrigerator.
- In a medium bowl, soften the miso by stirring in the sake and mirin. Spread one-third of the miso mixture in the bottom of a large pan in which the fish can fit without overlapping. Lay a tightly woven cotton cloth or two layers of cheesecloth over the miso in the pan. Wipe the salted salmon with a paper towel to remove the salt and the liquid exuded from the fish. Place all the salmon pieces on the cloth in the pan, and cover them with another tightly woven cotton cloth or two layers of cheese cloth. Spread the remaining miso mixture over the cloth, covering the surface completely. Wrap the entire pan with plastic wrap, and refrigerate it for 5 hours.
- In a small saucepan, combine the dry white wine, komezu, and shallot. Bring the mixture to a boil over medium heat. Reduce the heat to very low, and cook the mixture until it is reduced to 1 tablespoon syrup.
- In a large pot of boiling water, parboil the spinach, excluding the 4 leaves, 1 to 2 minutes. Cool the spinach in ice water, and drain the spinach well. In a food processor, purée the spinach. In a skillet, heat 1 inch oil over medium heat to 320°F. One at a time, add the 4 reserved spinach leaves to the oil, and cook them until they are bright green and translucent, 10 to 15 seconds. Transfer the spinach to paper towels to drain.
- Lift the top cloth (or cloths) from the salmon, and remove the salmon from the marinade. Discard the marinade, or reserve it to use as a fish marinade one more time within 2 weeks, after heating it through and adding more miso and sake, or for making miso soup. If there is any miso residue on the fish, gently wipe it away with a paper towel. At this point you can refrigerate the fish, in a well-sealed plastic bag, for up to 3 days, or freeze it for a longer period.
- Heat a broiler or grill, and the broiler pan or grill rack. With a pastry brush, lightly grease the pan or rack. Transfer the salmon to the pan or rack, and cook the salmon, turning once, until both sides are light golden. A 1-inch-thick salmon steak needs about 8 minutes' total cooking. Marinated fish burns easily, so you may need to cover the fish with aluminum foil as it cooks.
- In a small saucepan, combine 2 Tbsp tama-miso sauce with the reduced vinegar-wine syrup. Place the saucepan over low heat, and cook until the mixture is heated through. Transfer the mixture to a medium bowl, and add the spinach purée. Little by little, whisk in the olive oil. Serve the salmon with the spinach sauce underneath and garnished with the fried spinach leaves.
YOGURT AND SPICE ROASTED SALMON
This method of roasting salmon cubes at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside.
Provided by Sabrina Ghayour
Categories Salmon Fish Seafood Quick & Easy Pescatarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
- Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
- Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.
MARINATED SALMON FILLETS
Make and share this Marinated Salmon Fillets recipe from Food.com.
Provided by Gingerbear
Categories No Shell Fish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse fish; pat dry.
- Cut into 6 serving-sized pieces if necessary.
- Place fish in shallow dish.
- For marinade, combine salad dressing, lemon juice and honey in small bowl.
- Pour over fish.
- Marinate at room temperature for 30 minutes or in rrefrigerator for 1 to 2 hours.
- Drain fish reserving marinade.
- Place fish in well greased grill basket.
- Tuck under any thin edges.
- Grill fish on rack of uncovered grill directly over medium coals 8 to 12 minutes or until fish flakes easily when tested with fork, turning once and brushing with occasionally with marinade during the first half of cooking.
- Or broil on greased unheated rack of broiler pan, tucking under any thin edges, 4 inches from heat 8 to 12 minutes, turning once and brushing occasionally with marinade for the first half of cooking.
- Discard ant remaining marinade.
Nutrition Facts : Calories 203.9, Fat 7.6, SaturatedFat 1.2, Cholesterol 58.9, Sodium 292.2, Carbohydrate 10.9, Fiber 0.1, Sugar 9.9, Protein 22.7
MARINATED ZUCCHINI CUBES
Another use for all that summer zucchini! Best if chilled overnight. From Cooking Light Magazine, 1997.
Provided by Kizzikate
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except zucchini in a large glass bowl. Microwave at high for 2 minutes. Stir in zucchini. Cover and chill, at least 2 hours.
- Serve with a slotted spoon to drain.
Nutrition Facts : Calories 67, Fat 1.9, SaturatedFat 0.3, Sodium 29.8, Carbohydrate 11.8, Fiber 0.8, Sugar 10.1, Protein 0.9
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