Salmon Sliders With Sun Dried Tomato Spread Recipes

GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)

Grilled Salmon with Sun-Dried Tomato Butter (California) image

Provided by Giada De Laurentiis

Time 30m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
Four 6-ounce center-cut salmon fillets
1 stick unsalted butter, at room temperature
3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
Serve the salmon with a dollop of the sun-dried tomato butter on top.

SUN-DRIED TOMATO CEDAR PLANK SALMON

Sun-Dried Tomato Cedar Plank Salmon image

This is a delicious version of a grilled salmon using cedar planks that have been soaked in water overnight to add smokiness and flavor to the salmon.

Provided by Ben S.

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 3h30m

Yield 6

Number Of Ingredients 6

Ingredients

3 (12 inch) untreated cedar planks
1 (1 1/2-pound) salmon fillet, with skin
2 cups chopped oil-packed sun-dried tomatoes
2 bunches fresh parsley, finely chopped
¾ cup sun-dried tomato and oregano salad dressing
¾ cup olive oil

Steps:

Soak the cedar planks in water for several hours or overnight.
Preheat an outdoor grill for high heat. Brush the planks with olive oil.
Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 13.1 g, Cholesterol 66.1 mg, Fat 54.4 g, Fiber 2.8 g, Protein 24.7 g, SaturatedFat 8 g, Sodium 550.5 mg, Sugar 3.5 g

AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES

Award Winning Salmon With Garlic and Sun-Dried Tomatoes image

I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many awards for this recipe....try it and you will see why!!

Provided by Abby Girl

Categories Very Low Carbs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 -3 lb salmon fillet, deboned
6 large garlic, minced
1 teaspoon salt
4 tablespoons fresh parsley, chopped
2 tablespoons sun-dried tomatoes packed in oil, minced
1/4 cup olive oil

Steps:

Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
Preheat grill.
Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
Remove the fish from the grill.

Nutrition Facts : Calories 266.6, Fat 18, SaturatedFat 2.6, Cholesterol 59.1, Sodium 669.9, Carbohydrate 2.5, Fiber 0.4, Sugar 0.1, Protein 23.2

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