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.
SALMON AND CORN MUFFINS WITH CHEESE SPREAD
I have yet to try this recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series, but it just sounded so good to me that I was impatient to share it here. I hope you will give it a try & *enjoy* the outcome.
Provided by twissis
Categories Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
- For Muffins: Preheat oven to 375°F & lightly grease 12-ct muffin tin (or spray w/PAM).
- Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
- Sift flour into a med-sized bowl & rub in butter.
- Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
- Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
- NOTE: The recipe noted that "Muffins are best eaten hot from the oven, but can frozen for up to 2 months".
Nutrition Facts : Calories 183.3, Fat 8.5, SaturatedFat 4.7, Cholesterol 52.2, Sodium 429.2, Carbohydrate 19, Fiber 1, Sugar 1, Protein 8
SAUTEED SALMON WITH SWEET CORN
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
- Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
- In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
- Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
- Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 665 milligrams, Sugar 6 grams, TransFat 0 grams
SALMON AND CHIVE MUFFINS
I am posting this recipe in honour of my Recipezaar friend Latchy who sadly passed away in 2006. This was one of two recipes she gave me that she hadn't got round to posting. I have made these and would certainly have given her 5* for them had she posted the recipe. I hope you enjoy them too. :) I used a can of pink salmon and made some into normal size muffins as well as some mini size muffins.
Provided by Jen T
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Pre heat oven to 200'C.
- Grease 12 one third cup muffin holes.
- Sift flour into bowl.
- Combine melted butter,egg, milk and chives in a jug.
- Mix well and pour into flour.
- Use a large metal spoon to stir gently until almost combined.
- Fold in salmon.
- Spoon into muffin holes until three quarters filled.
- Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean.
- These are good sliced in half and spread with cream cheese or just butter if preferred.
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