SALMON WITH OLIVE VINAIGRETTE
Steps:
- Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
- Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
- Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.
Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams
BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare grill or preheat grill pan.
- On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer.
- Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side.
- Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.
- Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.
GRILLED SALMON AND MUSTARD HERB VINAIGRETTE
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat a grill.
- Lightly coat the salmon with oil and grill to desired doneness.
- Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
- Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.
SIMPLEST GRILLED SALMON
For those who love seafood but don't like to cook it, fearing that the scent will overpower their kitchens, the grill is among the greatest of gifts. And cooking salmon on the grill couldn't be easier. You can use a charcoal or a gas grill, and you only need olive oil, salt and pepper to bring out the salmon's rich flavor. A clean grill is crucial for cooking fish, which doesn't have a lot of fat, meaning it's more liable to stick to the grate. Scrape and oil, always.
Provided by Sam Sifton
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Build a medium-high fire on a clean gas or charcoal grill. (If the grill isn't clean, the salmon will stick to the grate.)
- Season the salmon with salt and pepper, lightly oil the grate of the grill, then place the fillets skin-side up over the fire and cook for about 2 to 3 minutes, until lightly browned.
- Gently flip the salmon over and cook 3 to 4 minutes more for medium rare. You can cook a little longer if you'd like, but take care not to overcook.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 17 grams, Carbohydrate 0 grams, Fat 29 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 469 milligrams, Sugar 0 grams
GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE
Provided by Bobby Flay
Categories Mustard Quick & Easy Salmon Summer Grill/Barbecue
Yield Serves 4; can be doubled for 6 to 8
Number Of Ingredients 11
Steps:
- Vinaigrette:
- Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
- Salmon:
- 1. Heat your grill to high.
- 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
- 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
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