GRILLED GINGERED SALMON
This is one of my most requested recipes, and there's never a crumb left when I make it.
Provided by Gourmet Photog
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
- About 1/2 hour before grilling, soak cedar plank in water.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
- Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 11.7 g, Cholesterol 82.6 mg, Fat 23 g, Fiber 0.3 g, Protein 31.1 g, SaturatedFat 4.2 g, Sodium 1884.6 mg, Sugar 9 g
GINGER SALMON
This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better. It is the best I've had!
Provided by SVPORTER
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, blend olive oil, honey, Dijon mustard and ginger
- Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 5.3 g, Cholesterol 67 mg, Fat 14.7 g, Protein 22.6 g, SaturatedFat 2.8 g, Sodium 161.1 mg, Sugar 4.3 g
HONEY-GINGER GRILLED SALMON
This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it.
Provided by Kerri Skrudland
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.3 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 0.5 g, Protein 37.6 g, SaturatedFat 2.5 g, Sodium 1291 mg, Sugar 19.8 g
GRILLED PEACHES WITH GINGERSNAPS
A light summertime dessert. The gingersnaps give a little crunch and add some snap.
Provided by EJNewman
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
- Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g
GINGER SALMON WITH GRILLED PEACHES
This wonderful Pacific Northwest recipe is from the Real Simple website. It features grilled salmon topped with gingered vinaigrette, grilled onions and grilled peaches.
Provided by Northwestgal
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat grill to medium-high.
- In a small bowl, combine the vinegar, ginger, thyme, oil, salt and pepper; set aside.
- In a large bowl, gently toss the onions and peaches with oil, salt and pepper. Let stand a few minutes.
- Season the salmon with salt and pepper. Remove onions from marinade, and grill the salmon and onions until salmon is opaque throughout and onions are tender, about 5 to 6 minutes per side.
- After flipping the salmon, remove peaches from marinade and place on grill and cook until tender, about 3 to 4 minutes per side. Discard marinade.
- Drizzle the salmon with the gingered vinaigrette, and serve with the grilled onions and grilled peaches.
Nutrition Facts : Calories 365.9, Fat 23.9, SaturatedFat 4.5, Cholesterol 55, Sodium 497.7, Carbohydrate 16.5, Fiber 2.8, Sugar 11.8, Protein 22.1
GRILLED SALMON WITH PEACH CURRY AND COCONUT CREAM
Grilled salmon with summer peaches, red curry paste and fresh herbs. Serve this recipe warm or at room temperature, perfect for relaxed summer dining.
Provided by Gregory Gourdet
Categories Fish Salmon Seafood Summer Backyard BBQ Grill/Barbecue Coconut Ginger Peach Fruit Orange Juice Fourth of July Father's Day Labor Day Memorial Day Wheat/Gluten-Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Make the curry
- In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
- Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
- Make the dish
- In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it'll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
- Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
- Carefully run a metal spatula between the grates and the skin (if the skin hasn't released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that's medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
- Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.
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