KKI would like a great recipe for grilled salmon. Where my salmon will cook moist instead of dry. Also, any?
When I grill salmon, I prefer to use the filets with the skin still attached. The skin is placed closest to the heat source and serves as a sort of ';baking dish'; as it were. I place my salmon away from direct heat and baste it frequently with a teriyaki glaze. By grilling indirectly, it takes longer, but I can guarantee you that you will have flavorful, moist salmon. To serve, bring the salmon in and flake off of the skin, which is really crisp at this point. Serve with extra teriyaki if desired.I would like a great recipe for grilled salmon. Where my salmon will cook moist instead of dry. Also, any?
We always had a salad with ours,
GRILLED SALMON WITH PINEAPPLE SALSA
Fresh Pineapple Salsa
1 1/2 c. chopped pineapple
1/4 c. chopped red onion
2 tbsp. sugar
1 tbsp. lemon juice
1/2 - 1 tsp. chopped jalapeno pepper
1 tsp. finely minced ginger
1 tbsp. fresh chopped mint
Mix ingredients in glass bowl. Adjust seasonings to taste. Refrigerate at least 4 hours.
Makes 1 3/4 cups.
Grilled Salmon and Marinade:
4 x 8 oz. salmon steaks
MARINADE:
6 tbsp. butter
1/3 c. light clove honey
1/3 c. packed dark brown sugar
2 tbsp. lemon juice
1 tsp. liquid smoke
Dash Tabasco
I bake mine in the oven. Spray a baking dish with cooking spray and bake the salmon about 15 to 20 minutes on 400. Towards the end of the cooking time I'll put a little BBQ sauce on the fillets. I thought BBQ sauce was a little weird, but its delicious.
Spicy Buttered Grilled SalmonSavory salmon grilled in foil packets with tomatoes, mushrooms and peppers. Easy clean up too!Ingredients:
鈥?4 pieces of salmon, skinned and deboned (approximately 4-5 ounces each)
鈥?1 1/2 cup canned diced tomatoes with chiles, drained
鈥?1 Tbsp finely chopped garlic
鈥?1 Tbsp minced onion
鈥?1/2 tsp sea salt
鈥?1/2 tsp lemon pepper
鈥?1/2 tsp dried oregano
鈥?1 green bell pepper, seeded and membrane removed
鈥?6 oz sliced mushrooms
鈥?1/2 stick butter
Method:
Build a charcoal fire allowing it to form a slight gray ash on top. Place grill 6 inches above coals. In a medium sized bowl, combine tomatoes, garlic, onion, sea salt, lemon pepper and oregano. Blend well. Place one piece each of salmon on top middle of a 12 inch wide piece of heavy duty aluminum foil. Place bell pepper, mushrooms and 1 1/2 Tbsp of mixture in the middle of each steak. Add thick pieces of butter on top of mixture. Fold both sides of aluminum foil over salmon, allow room for it to expand. Then fold foil at top and bottom forming an airtight seal. Place packets on grill and cook for 20 minutes. When done place packets on serving plates. Be careful when opening hot packets.
I would serve this with a veggie packed leafy green salad
Salmon Fillets.
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed fry pan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm .
Ingredients:
* fillet of salmon, with skin
* salt and peppers
* 3 tablespoons extra virgin olive oil
* 1/2 cup dry mustard (such as Coleman's)
* a little sugar, 1 teaspoon/pound
* oregano powder
Instructions:
* Prepare the charcoal grill. Make sure to leave it until it's really hot. You can see white ash coating the coal when it's ready. After that shift the coals into one side of the grill.
* Sprinkle both salmon sides with salt and peppers LIGHTLY
* Place the salmon into the cool side of the grill, the skin side down
* After the skin becomes crisp, turn it around
* Cover the salmon in stainless steel bowl so that the heat from beneath directly penetrates the fish
* Leave it 15 minutes
* Open the cover and brush all the salmon with olive oil and sprinkle it with Oregano
* Grill it again for the final 5 minutes
Ingredients:
* 8 Salmon fillets
* 125 ml Peanut oil
* 4 tbsp Soy sauce
* 4 tbsp Balsamic vinegar
* 4 Spring onions, chopped
* 3 tsp Brown Sugar
* 2 cloves Garlic, minced
* 1 1/2 tsp ground Ginger
* 2 tsp Red Pepper flakes, crushed
* 1 tsp Sesame oil
* 1/2 tsp Salt
Method:
* Place salmon fillets in a medium, nonporous glass dish.
* In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, spring onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
* Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.
* Grill the fillets 5'; from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
* Serve with boiled rice.
www.toothfairyrecipes.com
Hope you like it, it is very tasty.
I totally agree with Jeanette about leaving the skin on - the oils in the skin help keep it moister while it's cooking! Salmon is also great grilled on cedar planks, or you can wrap it in foil to help prevent it drying out. I like mine best with just some butter, fresh dill, and salt and pepper, plus a little fresh lemon juice. If I marinade it, I do it in a combo of soy sauce, chopped ginger and garlic, a little lemon juice, a little olive oil, salt and pepper...let it marinate for just a half hour or so, and then grill. Watch to not overcook it, or it will get really dry that way.
For a side, wild rice is wonderful with it, along with steamed snow peas or grilled asparagus!
No comments:
Post a Comment