GRILLED SALMON WITH MANGO SALSA AND COCONUT RICE
Here you have one of the ultimate summer meals! Flaky tender salmon is topped with a bright and creamy mango avocado salsa and served alongside of bed or rich coconut rice. Sure to impress anyone lucky enough to try it!
Provided by Jaclyn
Categories Main Course
Time 56m
Number Of Ingredients 19
Steps:
- In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
- Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
- Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
- While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
- Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
- While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
- Serve salmon warm with coconut rice top with avocado mango salsa.
Nutrition Facts : Calories 739 kcal, Carbohydrate 56 g, Protein 40 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 93 mg, Sodium 448 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
GRILLED SALMON SUSHI-RICE BOWL
Steps:
- To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.
- Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.
- In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
- To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.
- In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month.
- Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain.
- Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes.
- In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat.
- Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours.
GRILLED SALMON I
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!
Provided by tinamenina
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h31m
Yield 6
Number Of Ingredients 8
Steps:
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g
GRILLED SALMON AND RICE
This is a long time favorite of mine. The recipe lends itself well to personalization. I can't recall the origin of this recipe but I have played with it for years and find it is easily adjusted to your own tastes.
Provided by Three-olive Martini
Categories High Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove salmon skin and place salmon in a glass container.
- Prepare marinade and pour over salmon and refrigerate for 30 minutes.
- While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
- Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
- After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
- Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
- Bon Appetite!
Nutrition Facts : Calories 251, Fat 6, SaturatedFat 1, Cholesterol 88.7, Sodium 546.4, Carbohydrate 10.3, Fiber 0.2, Sugar 8.7, Protein 34.7
GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE
Steps:
- Make rice:
- Preheat oven to 400°F.
- In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
- Make sauce:
- In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
- Prepare vegetables:
- In a bowl toss together all vegetable ingredients.
- Prepare grill.
- Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
- Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
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GRILLED SALMON AND MUSHROOM WILD RICE - JULIA'S CUISINE
From juliascuisine.com
Cuisine North AmericanTotal Time 40 minsCategory Main CourseCalories 415 per serving
- First, prepare the salmon. Lay out a large sheet of aluminum foil and place the salmon on top of it. Drizzle over the tablespoon of olive oil & lemon juice. Sprinkle over the garlic, salt, pepper and fresh cilantro. Now, loosely cover the salmon with the foil. Make sure you seal it completely in a tent like wrapper. Set it aside.
- In a medium sized skillet set over high heat, add one tablespoon of olive oil and the garlic. Stir for a minute and add the mushrooms. Cook the mushrooms over a medium heat for about 5-8 minutes or until they are a light golden colour. Next, add the extra tablespoon of olive oil and the rice. With a wooden spoon, stir the rice around coating it completely in the oil. Fry it like this for about a minute. Add all your stock at once and stir. Reduce heat to low and cover. It will take about 20 minutes for the rice to cook completely. Remove from heat and keep covered.
- With your barbecue set to a high heat, add the salmon and cover your barbecue. Cook it on a high heat for about 5 minutes. Now reduce your barbecue heat to low and continue cooking for about 15 more minutes. It may be a little less, so check it after about 10 minutes. The salmon should flake apart easily and still have juices running out of it. Remove from barbecue when cooked.
- To serve, spoon a generous amount of wild rice on each plate and cut the salmon into four slices. Top each plate of rice with a slice of salmon. You can now top with fresh parsley and lemon juice if you like.
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Ratings 64Calories 248 per servingCategory Dinner
- Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
- Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
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