BBQ Salmon Recipes Biography
Source(google.com.pk)
Recipe 1: Crispy barbecued side of salmon with cucumber yoghurt
Ingredients:
1.5 kg side of salmon,
zest and juice of 1 lemon
1 bunch fresh herby fennel tops or basil, leaves picked and finely chopped
olive oil
sea salt
freshly ground black pepper
1 cucumber, peeled lengthways at intervals
300 ml fat-free natural yoghurt
1 fresh red chilli, deseeded and finely chopped
1 small bunch fresh mint or oregano, leaves picked and chopped
extra virgin olive oil
Preparation:
1. Brush the bars of the barbie clean to prevent your fish sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable.
2. Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these flavourings into the incisions – don't hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off.
3. When your barbie's ready, lay the salmon on the bars, skin side down. The flesh will start to colour from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it's cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up.
4. If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked – although this might feel unusual to us Brits, who nuke fish beyond belief, this is a really good idea! If it's (organically) farmed, cook it through, but please don't overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadoms.
5. Cut the cucumber in half lengthways, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper.
6. Break the salmon up with a fork into four to six chunks. Serve with the cucumber yoghurt, sprinkled with the rest of the chopped chilli and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin.
Recipe 2: Barbecued salmon with lemon and herbs
Ingredients:
1/2 cup olive oil
2 garlic cloves, finely chopped
2 lemons, juiced
2 tablespoons small capers, drained, chopped
1/3 cup dill leaves, finely chopped
1 bunch lemon thyme, roughly chopped
sea salt
12 x 180g atlantic salmon fillets, skin on
lemon wedges, to serve
Preparation:
1. Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.
2. Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.
Recipe 3: Grilled Barbecued Salmon
Ingredients:
2/3 cup barbecue sauce
2 tablespoons brown sugar
2 tablespoons chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon lime juice
1 teaspoon soy sauce
4 salmon fillets (6 ounces each)
1 tablespoon minced fresh cilantro
Directions:
1. In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture.
3. Top with reserved sauce; sprinkle with cilantro.
Recipe 4: Barbecue Salmon and Snap Pea Slaw
Ingredients:
2 tablespoons dark sesame oil, divided
3 garlic cloves, crushed
1 (1/2-inch) piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons ketchup
2 teaspoons dark brown sugar
1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
Cooking spray
2 cups sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup grated radishes
1/4 cup very thinly vertically sliced shallots
2 teaspoons rice vinegar
1/4 teaspoon kosher salt
Preparation:
1. Preheat the grill to high heat.
2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
BBQ Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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