GRILLED CILANTRO SALMON
Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.
Provided by C.BURKS
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
- Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
- Preheat an outdoor grill for high heat.
- Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 94.3 g, Cholesterol 34.1 mg, Fat 4.5 g, Fiber 0.5 g, Protein 17 g, SaturatedFat 1 g, Sodium 40.8 mg, Sugar 93 g
5-INGREDIENT GRILLED SALMON BURGERS WITH SRIRACHA MAYONNAISE
Fresh wild Alaskan salmon (or even frozen fillets) produce delicious burgers perfect for every cookout. Once you taste a freshly made salmon burger, you may never want a frozen, premade patty again.
Provided by Michelle Dudash
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
- When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
- Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
- Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges.
Nutrition Facts : Calories 290 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 67 milligrams, Sodium 350 milligrams, Carbohydrate 4 grams, Fiber .5 grams, Protein 23 grams
GRILLED CILANTRO SALMON
Make and share this Grilled Cilantro Salmon recipe from Food.com.
Provided by Abby2495
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
- Place salmon steaks in a baking dish, and season with salt and pepper.
- Pour marinade over salmon, cover, and refrigerate 10 minutes.
- Preheat an outdoor grill for high heat.
- Lightly oil grill grate.
- Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 728.3, Fat 13.4, SaturatedFat 3, Cholesterol 55, Sodium 66.3, Carbohydrate 141.1, Fiber 0.4, Sugar 139.4, Protein 21.1
GRILLED SALMON WITH CILANTRO MAYONNAISE
Steps:
- Heat grill to 500 degrees Make Cilantor Mayonnaise. Clean cilantro and just use the leaves. Put all ingredients into a food processor or blender, blend until just smooth. Store in refridgerator until ready to use. Mix all spices together and stores in an airtight container. Generously coat salmon filets with olive oil. Sprinkle both sides with spice mix. Grill each side of salmon 4-6 minutes depending on thickness of salmon (if salmon has skin, cook skin side first). Do not over cook. Serve with a layer of Cliantro Mayonnaise on top and serve a little extra on the side.
GRILLED SALMON WITH BLACK BEANS AND PIMENT D'ESPELETTE MAYONNAISE
Provided by Lora Zarubin
Categories Bean High Fiber Backyard BBQ Dinner Salmon Family Reunion Grill Grill/Barbecue Bon Appétit Sugar Conscious
Yield Makes 4 servings plus leftovers
Number Of Ingredients 16
Steps:
- Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD: Can be made 2 hours ahead; let stand at room temperature.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.
- Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.
GRILLED SALMON WITH TARRAGON MAYONNAISE
I found this in the Sunday Tribune, tried it out last weekend. It turned out wonderful. I have never grilled out so much as I have this summer. Must be all the beautiful weather we've had has forced me out of my hot kitchen into the sunshine. You can use either fresh or frozen Salmon for this recipe.
Provided by litldarlin
Categories < 30 Mins
Time 19m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thaw fish, if frozen.
- For sauce:.
- In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sliced green onions, 1 tbs lemon juice, and 2 tsp tarragon.
- Cover and chill.
- Tear heavy foil slightly longer than salmon.
- Poke several holes in foil with a fork.
- Spray foil with nonstick coating.
- Place salmon, skin side down, on foil.
- Stir together softened margarine and 1 teaspoon fresh tarragon.
- Spread butter mixture over salmon.
- Place foil with salmon on grill.
- Cover and grill for 4 to 6 minutes until fish begins to flake easily when tested with a fork.
- Serve with sauce.
- If desired, garnish with lemon slices and tarragon sprigs.
Nutrition Facts : Calories 190, Fat 9.1, SaturatedFat 1.4, Cholesterol 61.7, Sodium 168.9, Carbohydrate 3.1, Fiber 0.1, Sugar 0.8, Protein 22.9
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