Spiced Grilled Salmon With Hearts Of Palm Salad Recipes

SWEET AND SPICY GRILLED SALMON

Sweet and Spicy Grilled Salmon image

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

Ingredients

2 tablespoons hot sauce, such as Frank's
1 tablespoon packed dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons light mayonnaise
1 tablespoon snipped chives
8 stalks celery, very thinly sliced in half moons on an angle
1/2 small red onion, very thinly sliced
Four 5-ounce center-cut skin-on salmon fillets, about 1-inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling the grill

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.

PALM HEART SALAD

Palm Heart Salad image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 lime or lemon, juiced
1 teaspoon whole-grain mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 (14 or 15-ounce) can palm hearts, drained and sliced crosswise
2 ripe mangoes, peeled and thinly sliced
2 ripe avocados (or 1 large), peeled, stoned, and thinly sliced
1/2 cucumber, peeled and thinly sliced
1/2 Scotch bonnet or other hot chile pepper, de-seeded and finely chopped
1/2 lime or lemon (to be squeezed the avocado to prevent discolouring)

Steps:

To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
Assemble all the salad ingredients in a bowl and serve the dressing on the side.

HEARTS OF PALM SALAD

Hearts of Palm Salad image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons rice wine vinegar
1 tablespoon soy sauce
3 scallions, white and tender green parts only, chopped
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
32 ounces canned hearts of palm or 2 pounds fresh hearts of palm
1 large red onion, julienned
1 red bell pepper julienned
1 fresh mango, peeled, cut away from the seed and julienned

Steps:

Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream.
Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.

GRILLED SPICED SALMON

Grilled Spiced Salmon image

This is a combination of two recipes from the June/July issue of "Light & Tasty" magazine. I have been experimenting with different ways to cook salmon. This is the one I will use from now on......my family just loved it!!!

Provided by Missy Merrill

Categories High Protein

Time 40m

Yield 4 servings (4oz. each)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 teaspoon sesame oil
2 tablespoons brown sugar
2 tablespoons chili powder
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon salt
1 (2 lb) salmon fillets

Steps:

Combine olive oil and sesame oil together.
Brush both sides of salmon with oil mixture.
In a small bowl combine all of the seasonings.
Rub over salmon fillet, covering both sides, pressing seasonings down into flesh.
Refrigerate for at least 30 minutes.
Coat grill rack with nonstick cooking spray before starting the grill.
Grill salmon fillet uncovered, over medium heat for 3-4 minutes on each side, or until fish flakes easily with a fork.

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