GRILLED SALMON STEAKS
This is a terrific way to fix salmon...and it's so easy to do. The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they'd ever eaten! -Deb Essen, Victor, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.
Nutrition Facts : Calories 215 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 814mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein.
GRILLED SALMON STEAKS
Steps:
- Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
- Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
- Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
- Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
- Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
- Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."
MAPLE SOY GRILLED SALMON STEAKS
These Maple Soy Grilled Salmon Steaks involve only a handful of ingredients and require a minimal amount of your time! Full of flavor and cooks quickly - need I say more?
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a shallow dish or a baking dish whisk together the soy sauce, maple syrup, sesame oil, ginger, garlic and the pepper flakes. Add salmon to the dish and turn it around to get the glaze all over. Cover with plastic wrap and let marinate for at least an hour.
- Grill the salmon on both sides, until salmon is cooked through or to your liking. I left mine about 4 minutes per side. As you're grilling the salmon, brush with remaining glaze on each side.
- Serve garnished with some green onions and sesame seeds, with a side of vegetables or salad.
Nutrition Facts : ServingSize 1 steak, Calories 259 kcal, Carbohydrate 16 g, Protein 24 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 587 mg, Fiber 1 g, Sugar 12 g
SALMON STEAKS WITH SALSA AND CUMIN OKRA
Provided by Moira Hodgson
Categories dinner, easy, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the salmon steaks with salt and pepper, and sprinkle them with two tablespoons olive oil.
- In a small bowl, combine the tomatoes, red onion, vinegar and peanut oil. Season to taste with salt and pepper. Set aside.
- Preheat grill. Heat the peanut oil in a large heavy skillet and add the okra. Sprinkle with the cumin, salt and pepper, and cook over moderate heat, turning frequently, until the okra is golden-brown and somewhat crusty (about 15 minutes).
- Grill the salmon steak for three to four minutes on each side for medium rare. Snip the basil leaves and add them to the salsa. Spoon the salsa over the salmon, and garnish with basil sprigs. Serve immediately, passing the okra separately.
Nutrition Facts : @context http, Calories 712, UnsaturatedFat 32 grams, Carbohydrate 19 grams, Fat 48 grams, Fiber 7 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
SALMON STEAK
Make and share this Salmon Steak recipe from Food.com.
Provided by Deb264582
Categories Very Low Carbs
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Lightly oil a large piece of aluminum foil and arrange salmon in single layer.
- Sprinkle with lemon juice and pepper to taste.
- Fold foil over salmon and seal, place on baking sheet.
- Bake in preheated 400 degree oven for about 15 minutes or until fish is opaque and flakes easily with a fork.
Nutrition Facts : Calories 329.6, Fat 25.9, SaturatedFat 4.2, Cholesterol 66.9, Sodium 67, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 22.6
SALMON STEAKS TERIYAKI
Provided by Metro
Time 1h20m
Yield 6
Number Of Ingredients 4
Steps:
- Combine first three ingredients in a large dish.Add salmon steaks and marinate 1 hour, turning occasionally.Preheat barbecue or grill pan to medium-hot.Cook steaks 8-10 minutes, giving them a quarter turn to ensure beautiful grill marks.
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- Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
- Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
- Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat.
- Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant.
- Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
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