MEXICAN GRILLED SALMON
Lime juice adds a little spark to a pesto-like mixture that coats salmon fillets. I prepare this recipe all year long.-Rosalind Pope, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime zest; cover and process until blended., Transfer to a large bowl. Add the salmon; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. Lightly oil the grill rack. Place salmon skin side down; grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired.
Nutrition Facts : Calories 330 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 182mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED TEQUILA SALMON
This recipe comes from British Columbia cooking teacher Jane Baily. The steaks are moist with a real Mexican kick. Add green rice, a side salad, make the Margaritas and let the party begin!!!
Provided by CountryLady
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grate peel from limes & place in a bowl.
- Squeeze out 1/2 cup juice from limes.
- Add to bowl along with tequila & oil.
- Finely chop peppers and stir into lime mixture along with sugar, chili powder & salt.
- Place salmon into large resealable plastic bag.
- To support the bag, place in a large bowl.
- Pour marinade over fish and seal bag.
- Let marinade for at least an hour--but preferably 4 hours.
- Lightly oil grill and turn BBQ to medium.
- Remove salmon from marinade & place directly on hot grill.
- BBQ, with lid closed, for about 7- 8 minutes per side or until a knife point inserted into the center of the salmon feels warm.
- While salmon is grilling, pour remaining marinade into a saucepan.
- Boil vigorously, uncovered, stirring often, until sauce is reduced by half--about 3 minutes.
- If you want a thicker sauce, add butter & whisk constantly for about another minute.
Nutrition Facts : Calories 326.7, Fat 24.7, SaturatedFat 4.1, Cholesterol 59, Sodium 363.8, Carbohydrate 6.8, Fiber 1.6, Sugar 3, Protein 20.4
GRILLED SALMON TACOS WITH AVOCADO SALSA
Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
- While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
- Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT
Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas
Provided by Jennifer Joyce
Categories Main course
Time 25m
Number Of Ingredients 13
Steps:
- Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
- Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
- Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
MEXICAN SALMON SALAD
Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C
Provided by Elena Silcock
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.
- Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.
- While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.
Nutrition Facts : Calories 739 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
MEXICAN GRILLED SALMON
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill to medium heat.
- In a medium small bowl, whisk together chili powder, cumin, paprika, onion powder, garlic salt, salt, pepper, olive oil and juice from one lime.
- Brush salmon pieces with the spiced mixture
- Place on grill and flip every three minutes until the center of the fish is flaky and cooked all the way through.
- Continue basting the fish with the spice mixture with every flip of the fish.
Nutrition Facts : Servingsize 1 serving, Calories 3023 kcal, Fat 181 g, SaturatedFat 51 g, Cholesterol 792 mg, Sodium 1990 mg, Carbohydrate 7 g, Sugar 3 g, Protein 317 mg
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- Sprinkle 1 tablespoon of the spice mix evenly over each salmon fillet. Then use your hands to gently press it down so that it adheres to the fish.
- Coat the bottom of a medium-sized sauté pan with grapeseed oil and place it over high heat. Once it's very hot, sprinkle the coated fillets with salt and place them in the pan, skin side up. (If you don't hear a sizzling sound, wait another moment. The pan must be super hot!)
- Let the salmon sauté until you can see that the spices have formed a crust, 1 to 2 minutes. Carefully use a flat-bottomed metal spatula to flip the fillets over. Turn the heat to the lowest setting, cover the pan, and cook just about 2 more minutes. It should still look uncooked in the very center. (You can cook it more/longer if desired.)
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- Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet.
- Divide all salad ingredients among 4 plates then top with salmon fillets. Spoon dressing over salad or pour dressing into a resealable bag, seal bag and cut one corner and drizzle over salads. Serve immediately.
GRILLED SALMON AL PASTOR WITH HERB GUACAMOLE
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- Combine avocado, red onion, lime juice, and salt in a medium bowl. Mash avocado with the back of a fork to break up some of the pieces but leaving most of them in hunks. Gently fold in herbs. Taste and add more lime juice or salt if needed.
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- Empty any ashes from the bottom of the grill and open the top and bottom vents. Pour Kingsford charcoal into grill and light. You want to cover at least 3/4 of the bottom of the grill with charcoal so the entire side of salmon cooks evenly.
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