GRILLED SALMON WITH HOISIN SAUCE
We love to grill salmon in the warmer weather and this is a delicious recipe. The hoisin sauce brushed over the salmon is sweet, salty, and sour. It makes the salmon very juicy. Drizzling a bit of thick balsamic glaze over the grilled salmon adds a touch of tang. Super simple to prepare, if you like salmon give this recipe a...
Provided by Kimberly Biegacki
Categories Fish
Time 20m
Number Of Ingredients 8
Steps:
- 1. Mix together all the seasonings except for the balsamic glaze. Stir together and then brush it on both sides of the salmon.
- 2. Grill salmon, at 350 degrees, 5 to 7 minutes on each side. Depending upon thickness.
- 3. After you plate the salmon, drizzle the balsamic glaze over the top for an even more yummy taste or a squeeze of lime.
- 4. 6/2/14: Just had to make this on my husband's new smoker/grill. Learning what temp. to get it at for the fish. It took a little longer than usual.
- 5. A picture of the hoisin sauce and balsamic glaze.
GRILLED SALMON WITH CHINESE BARBECUE SAUCE W/ THE NEELYS
Make and share this Grilled Salmon With Chinese Barbecue Sauce W/ the Neelys recipe from Food.com.
Provided by Cristina Barry
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a medium size saucepan, over medium heat. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender.
- Add the red pepper flakes.
- Mix the remaining ingredients in a separate bowl and add to the saucepan.
- Bring to a low simmer and cook for 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season the salmon steaks with salt and pepper.
- Oil the grill with vegetable oil.
- Place the fish down for 4 to 5 minutes.
- Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout.
- Divide the baby spinach among 4 plates.
- Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
GRILLED SALMON WITH CHINESE BBQ SAUCE
This is the best salmon dish I have ever tasted. It's restaurant quality and totally addicting. This is a recipe created by the Neelys and wanted to share it.
Provided by rebecca684
Categories Chinese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a medium size saucepan, over medium heat.
- Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
Nutrition Facts : Calories 698.3, Fat 37.6, SaturatedFat 7.7, Cholesterol 125.6, Sodium 3686.6, Carbohydrate 35.5, Fiber 2.1, Sugar 25.4, Protein 54.2
GRILLED SALMON WITH CHINESE BARBEQUE SAUCE
Steps:
- Heat a medium size saucepan, over medium heat.
- Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
GRILLED SALMON WITH COFFEE BARBECUE SAUCE
Provided by Food Network
Yield 2 to 4 portions
Number Of Ingredients 6
Steps:
- Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white. Brush the salmon lightly with the olive oil and season with salt and pepper.
- Place the fish on the grill and begin to cook over in-direct heat (cooler part of the grill). Grill 2 to 3 minutes on each side until the salmon begins to develop grill marks.
- Brush the fish with the barbecue sauce and cover the area where the fish was cooking with the reserved corn husks. Lay the fish on top and cover the fish with the remaining husks.
- Continue to barbecue the fish in this manner until it reaches the desired doneness
- While the fish is cooking lay the corn to the side on the grill and cook quickly. Cook the scallions in a similar fashion.
- When the salmon has barbecued under the corn husks, remove and serve.
GRILLED SALMON WITH CHEESE SAUCE
TIP: Spreadable cheese makes a tasty sauce for grilled fish. It comes in several flavors and can be found in the specialty cheese section of your grocery store. Grilled Salmon with Cheese Sauce, developed by our home economists, uses just five ingredients. The creamy sauce complements the delicate flavor of the salmon, and the tomatoes make a colorful, nutritious side.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Thread the cherry tomatoes onto metal or soaked wooden skewers; set aside. Sprinkle Greek seasoning over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn and grill 7-9 minutes longer or until fish flakes easily with a fork. Meanwhile, grill tomatoes for 5-8 minutes, turning frequently. , In a microwave-safe dish, combine cheese spread and milk. Cook, uncovered, on high for 1 minute; stir until blended. Serve with salmon and tomatoes.,
Nutrition Facts : Calories 224 calories, Fat 18g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1272mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.
CHINA GRILL BARBECUE SALMON
The China Grill has been a Miami Beach hot spot ever since it opened in 1995. It offers funky "World Fusion" cuisine! This recipe came from them via the South Beach Diet Cookbook. I hope you enjoy it! It says this is phase 3.
Provided by Sharon123
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To make Salmon:.
- Preheat the grill(or broiler). Leave the skin on the salmon, if desired.
- Place the barbecue sauce, vinegar, scallions, and ginger in a blender and mix.
- Start grilling the salmon to the desired doneness(3-6 minutes each side) and baste with barbecue sauce mixture as you are grilling(or broiling). If grilling with skin, grill skin side down until the skin is crispy, then turn over and continue basting with barbecue sauce mixture.
- To make the Vegetables:.
- Take out the hard bottom center of the greens. Slice greens thinly. Heat a saucepan over high heat, add oil and saute cabbage, radicchio, and mushrooms quickly(about 3-4 minutes). They should remain crisp. Before taking the veggies out of the pan, deglaze with the white wine or sake(by adding wine to bottom of pan, stirring and scraping bottom). Add salt and pepper.
- To make the Chinese Mustard Sauce:.
- Put mayonnaise, mustard powder, mustard, vinegar, scallions, and salt and pepper to taste in a blender and mix.
- To Plate:.
- Place the sauteed vegetables in the center of each plate. Place five or six dots of Chinese Mustard Sauce around the veggies. Put the salmon on top of the veggies. Sprinkle the plates with chopped scallions. Enjoy!
Nutrition Facts : Calories 382.6, Fat 9.9, SaturatedFat 1.7, Cholesterol 78.4, Sodium 700.4, Carbohydrate 28.8, Fiber 4.5, Sugar 18.5, Protein 40.1
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