Salmon Recipes Broiled Biography
Source(google.com.pk)
Recipe 1: Broiled Salmon with Marmalade-Dijon Glaze
Ingredients:
1/2 cup orange marmalade
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
4 (6-ounce) salmon fillets
Cooking spray
Preparation:
1. Preheat broiler.
2. Combine first 6 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Recipe 2: Garlicky Broiled Salmon and Tomatoes
Ingredients:
4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, cut in half
1/2 teaspoon paprika, preferably hot
2 tablespoons olive oil
Kosher salt and pepper
8 sprigs fresh thyme
4 cloves garlic, sliced
Preparation:
1. Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika.
2. Drizzle the salmon and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top.
3. Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.
Recipe 3: Broiled Salmon Fillets with Curried Chutney Sauce
Ingredients:
3/4 cup fat-free, low-sodium chicken broth $
1/3 cup prepared mango chutney
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick) $
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation:
1. Preheat broiler.
2. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan; bring to a boil over medium heat. Reduce heat, and cook until reduced to 1/2 cup (about 8 minutes).
3. Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Place salmon, skin side down, on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
Recipe 4: Broiled Salmon with Herb Mustard Glaze
ingredients:
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges
Directions:
1. In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
2. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
3. Transfer the fillets to plates and serve with lemon wedges.
Recipe 5: Quick and Easy Broiled Salmon with Honey and Soy
Ingredients:
½ cup low sodium soy sauce
¼ cup honey
1 Tbsp rice wine vinegar
1 Tbsp lemon juice
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
4 salmon filets
2 Tbsp sesame seeds, toasted, for garnish
Directions:
1. In a medium bowl, whisk together the soy sauce, honey, vinegar, lemon juice, ginger, and garlic.
2. Place the salmon filets in a resealable plastic bag and pour in about ? of the marinade. Squeeze the air out of the bag before sealing it so the salmon is completely coated in sauce. Place in the refrigerator for 15 - 30 minutes.
3. Put the salmon in an ovenproof skillet and turn on your broiler to high. When the broiler is hot, place the pan in the oven--about 5 inches below the broiler--and cook for about 6 - 8 minutes, or until the outside is caramelized and the fish is cooked almost through. (If your salmon has skin on one side, you can crisp the skin by putting the salmon skin side down in a skillet with a little oil in it. Cook over high heat for about 1 minute before broiling in the oven.)
4. Spoon the remaining sauce over the salmon, garnish with some toasted sesame seeds, and serve with a green vegetable and some starch. (I sauteed spinach with 1 Tbsp of the marinade, and it was a great complement.)
Recipe 6: Mustard-Broiled Salmon With New Potato Salad
Ingredients:
1 1/2 pounds new potatoes
kosher salt and black pepper
3/4 cup crème fraîche or sour cream
2 tablespoons fresh lemon juice
1 small fennel bulb, thinly sliced
4 6-ounce salmon fillets, skin removed
3 tablespoons Dijon mustard
1/4 cup fresh dill, chopped
Directions:
1. Adjust oven rack to 6 inches below heat source. Heat broiler.
2. Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.
3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.
4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.
5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.
6. Divide the salmon and salad among individual plates and sprinkle with the dill.
Recipe 7: Broiled Salmon with Lemon and Olive Oil
Ingredients:
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice, divided
2 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh or dried rosemary
Vegetable cooking spray
2 cups hot cooked brown rice
4 cups arugula or uncooked baby spinach
Garnishes: lemon slices, rosemary sprigs
Preparation:
1. Sprinkle salmon fillets evenly with salt and pepper.
2. Place fillets, lemon rind, 1 tablespoon lemon juice, 1 tablespoon oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes.
3. Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.
4. Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
5. Arrange rice and arugula on a serving platter; top with fillets.
6. Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon oil; drizzle evenly over fillets. Garnish, if desired.
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Recipes Broiled Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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