Marinated Grilled Salmon With Tomato Basil And Goat Cheese Recipes

MARINATED GRILLED SALMON WITH TOMATO, BASIL, AND GOAT CHEESE

Steps:

• Mix first 10 ingredients in bowl.
• Pour marinade into large freezer bag.
• Marinate fish at least 20 minutes with bag sealed at room temperature.
• Thinly slice the tomato and sprinkle with salt and pepper.
• Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
• As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
• Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
• Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
• Continue to baste the fish with marinade. (Try to use all if possible).
• Turn fish another 90 degrees after 3/4 done cooking.
• Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
• Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

MARINATED GRILLED SALMON

Steps:

• Place marinade in a ziplock bag and mix to combine.
• Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
• Take out of fridge 30 minutes prior to cooking.
• Remove salmon onto plate, allowing excess marinade to drain off.
• Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
• Pour into bowl/jug (some used for basting, some for serving).
• Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
• Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
• Cook for 3 minutes or until golden, then use tongs to carefully turn.
• Brush the flesh with Sauce, then close BBQ lid.
• Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
• Transfer salmon to plate and serve with remaining Sauce.

BAKED SALMON FILLETS WITH GOAT CHEESE AND CILANTRO

Steps:

• Heat 2 tablespoons of the olive oil in a saucepan. Add the onion and garlic, and cook briefly while stirring. Add the wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer 5 minutes.
• Preheat the oven to 475 degrees.
• Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer. Arrange the fish skin-side down, sprinkle with salt and pepper. Pour the tomato sauce around the fish fillets, brush the top of the fillets with the remaining 1 tablespoon oil and the cheese.
• Bake for 5 minutes and sprinkle with Ricard. Switch to the broiler and broil for 5 minutes. Do not overcook the fish. Sprinkle with the cilantro and serve immediately

GRILLED MARINATED SALMON

Steps:

• Combine marinade ingredients. Pour over salmon steaks in a shallow dish. Cover and let marinate 2-3 hours refrigerated.
• Drain salmon, reserving marinade and lime slices for garnish. Grill steaks in a heavy skillet over medium-high heat a few minutes on each side. (I prefer baking in the oven at 350F for 25 minutes - it's ip to you).
• Baste fish throughout cooking with marinade. Cook just until flesh is barely opaque through; flesh should be soft rather than firm.
• Serve garnished with reserved lime slices.

MARINATED SALMON WITH PICO DE GALLO

Steps:

• Combine first six ingredients in a zip lock bag or bowl.
• Add salmon and seal or cover.
• Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
• Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
• Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).

SMOKED SALMON PASTA WITH FRESH TOMATOES, BASIL AND GOAT CHEESE RECIPE

Steps:

• Heat olive oil in a large sauté pan over medium heat, add bacon and cook until lightly brown. Add leeks and cook until soft. Add wine, turn to high and boil until most of the wine has evaporated. Add tomatoes and butter and lower heat. Add salmon, lemon zest, crushed pepper and capers and turn off heart when warmed. Cook pasta in 2 quarts rapidly boiling salted water until al dente (usually less time than instructions on the box). Drain the pasta and add to sauté pan. Turn heat to high and mix sauce with pasta; remove pan from heat. Add cheese and basil off heat, toss and serve immediately. Vinaigrette with fresh greens and a dry white wine nicely finish this meal

SMOKED SALMON, GOAT CHEESE AND MUSTARD CROUTON

Steps:

• Preheat oven to 350 degrees.
• Blend honey and dijon mustards, red onion, capers and dill.
• Arrange bread on baking sheet and lightly brush with olive oil.
• Bake until crisp, about 10 minutes. Cool.
• Spread croutons with goat cheese, then mustard mixture. Top with smoked salmon.
• Garnish with a little more dill.