SALMON WITH SWEET AND SPICY RUB
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 6 servings, serving size: 1 salmon fillet
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
- Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
- Good source of: Folate, Magnesium
SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
SALMON WITH SWEET AND SPICY RUB
Make and share this Salmon With Sweet and Spicy Rub recipe from Food.com.
Provided by cookiedog
Categories High Protein
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
SUGAR & SPICE SALMON
Make and share this Sugar & Spice Salmon recipe from Food.com.
Provided by Halcyon Eve
Categories Oranges
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375* F. Grease a 13x9x2 inch baking dish. Place salmon in dish. Combine brown sugar, mustard, salt, cayenne, and ginger, and sprinkle mixture over salmon. Dot with butter.
- Bake uncovered at 375* F for 20-23 minutes or until fish flakes easily with a fork.
- While salmon bakes, make salsa by combining all salsa ingredients in a small bowl and mixing together. Serve along with salmon.
Nutrition Facts : Calories 382.1, Fat 18.2, SaturatedFat 8.5, Cholesterol 95, Sodium 503.6, Carbohydrate 25.4, Fiber 1.9, Sugar 21.5, Protein 29.9
SUGAR-AND-SPICE BRINED SALMON
Provided by Cheryl Jamison
Categories Fish Marinate Fourth of July Picnic Dinner Salmon Grill Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 or more
Number Of Ingredients 8
Steps:
- 1. At least 2 hours and up to 8 hours before you plan to smoke the fish, combine the marinade ingredients in a bowl. Place the salmon in a plastic bag or shallow dish, pour the marinade over it, and refrigerate it for at least 1 hour. Leave it longer to intensify the seasoning.
- 2. Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
- 3. Remove the salmon from the refrigerator, and drain it, reserving the marinade if you plan to baste the fish. Leave any clinging spices on the surface of the salmon. Let the fish sit uncovered at room temperature for 15 to 20 minutes.
- 4. If you are using the marinade as a mop, stir the brine together with 1 cup water in a small saucepan and boil vigorously for a few minutes.
- 5. Transfer the salmon to the smoker, skin side down. Cook for 45 to 55 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. Have a large spatula and a platter ready for taking the salmon off the smoker, since it will be fragile when done. We prefer to serve the salmon with some of the whole spices clinging to it. The fish can be eaten immediately or refrigerated and later served chilled. If you are using the fresh dill, arrange it on a serving platter. Top the dill with the salmon, and serve.
BROWN SUGAR SPICED SALMON
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
- Bake for 10 to 15 minutes, depending on thickness and desired doneness.
CHINESE FIVE-SPICE SALMON
Make and share this Chinese Five-Spice Salmon recipe from Food.com.
Provided by JackieOhNo
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
- Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
- Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.
SENSATIONAL SPICED SALMON
A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that's special enough for company. -Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 392mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION
Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
- Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
- In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
- Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.
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SUGAR SPICED SALMON WITH FANCY RICE - NICKY'S KITCHEN …
From kitchensanctuary.com
5/5 (2)Total Time 40 minsCategory DinnerCalories 545 per serving
- Start with the rice - Heat the oil in a medium-sized saucepan and add the onion. Cook for 3-4 minutes in a medium heat until the onions starts to soften. Add in the garlic, paprika, turmeric, coriander and cardamom pods. Give it a stir and allow to cook for a minute.
- Add in the rice and a crumbled stock cube. Stir until the stock cube is incorporated and then pour boiling water from the kettle over until the rice is covered by about 1cm of water. Stir once more and then leave to simmer gently for 15-18 minutes until the rice is tender. You may need to add a little more water if the pan starts to boil dry (but you shouldn't need to drain off any water at the end).
- Whilst the rice is cooking, start on the salmon. Mix 1 and 1/2 tbsp of the oil with the sugar, garlic powder, paprika, salt and pepper. Press onto the flesh side of the salmon fillets.
- Heat the remaining ½ tbsp. oil in a frying pan and place the salmon in the pan, skin-side-down. Cook for 3-4 minutes on a medium heat, then place under a grill (broiler) and continue to cook for another 4-5 minutes until the spicy coating is dark and caramelized and the salmon is cooked through. Remove from the grill.
SUGAR AND SPICE SALMON - LOW CARB AND THM FRIENDLY …
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