SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
QALIYEH-E KHORMA (SPICY SWEET-AND-SOUR SALMON WITH DATES)
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Provided by Najmieh Batmanglij
Categories Dinner Seafood Fish Salmon Vinegar Date Garlic Cucumber Soy Free Peanut Free Dairy Free Tree Nut Free Herb Pescatarian
Yield 4-6 servings
Number Of Ingredients 22
Steps:
- Onion, Cucumber, and Coriander Pickles:
- In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
- In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
- Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
- For the fish:
- In a small bowl, mix together all the dusting ingredients and set aside.
- Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
- Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
- Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
- In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
- Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
- Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.
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