Quick Broiled Salmon With Ginger Mint Salsa Food

GRILLED SALMON WITH CITRUS SALSA VERDE

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• Salsa:
• Using a food processor, puree 1/2 the fresh berries.
• Add whole berries and pureed berries into a mixing bowl.
• Add the rest of the ingredients (except Salmon) and mix well.
• Salmon:
• Brush fillets lightly with oil.
• Position on broiling pan, and place 4 to 5 inches from heat.
• Broil approximately 11 minutes per inch of thickness.
• Serve with blueberry salsa.

QUICK BROILED SALMON WITH GINGER MINT SALSA

Steps:

• Salmon:.
• To Quick-Broil preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
• Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.).
• Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
• Salsa:.
• Combine all salsa ingredients.
• Spoon over salmon.
• Garnish with mint and a sprinkle of extra virgin olive oil.

CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH CUCUMBER MINT SALSA

Steps:

• Fish:.
• Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
• Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
• Salsa:.
• In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
• Add the vinegar mix to the cucumber and the chopped mint.
• Toss it all together and set aside.
• Preheat oven to 180 degrees (350 fahrenheit).
• In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
• Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
• place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.

GRILLED SALMON WITH LEMON AND GINGER

Steps:

• In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger.
• Set aside 1/3 of the mixture in a small bowl.
• Place salmon in a shallow dish and pour the rest of the marinade over the top.
• Let marinate at room temperature for 20 minutes, turning once or twice.
• Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.)
• Sprinkle with pepper and serve with reserved marinade for drizzling.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

GRILLED SALMON WITH PAPAYA-MINT SALSA

Steps:

• To make salsa, combine first nine ingredients in a small bowl.
• Cover and chill for at least 30 minutes.
• Lightly coat grill or boiler pan with cooking spray.
• Sprinle both sides of fish with salt and pepper.
• Grill or broil fish 5 minutes on each side or until done.
• Top each steak with 1/4 cup salsa.

BROILED SALMON WITH CHILE, ORANGE AND MINT

Steps:

• Turn on the broiler and position the oven rack to sit about 6 inches below it.
• In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
• Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
• Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.

GRILLED SALMON WITH PAPAYA-MINT SALSA

Steps:

• For salsa, combine all ingredients except the salmon in a small bowl. Cover and chill at least 30 minutes. Lightly coat grill or broiler pan with cooking spray. Sprinkle both sides of fish with salt and pepper. Grill or broil fish 5 minutes on each side or until done. Top each steak with 1/4 cup salsa and serve with whole-wheat couscous if desired.