Simple Grilled Salmon Recipes Biography
Source(google.com.pk)
Recipe 1: Simple Grilled Salmon
INGREDIENTS:
1/4 to 1/2 lb of salmon per person
Salt
Vegetable oil
A lemon
PREPARATION:
If you have salmon steaks with the bone, it is a good idea to wrap the steak with kitchen twine so the belly flaps stay close to the steak itself; this also keeps the shape of the steak better. Cut boneless steaks or fillets into serving pieces
Salt the salmon lightly and set it out at room temperature for 15-20 minutes before cooking.
Fire up the grill. Make sure the surface is clean -- this is very important. Get some vegetable oil ready to wipe on the grill later.
After 15-20 minutes of setting out, pat dry the salmon and then use a butter knife to scrape the skin side. You want to get any moisture or scales off. What you are doing with this is drying the skin side better, so it will not stick to the grill.
Coat the salmon with oil.
When the fire is good and hot (I use high heat on my gas grill), wipe down the grate with a paper towel that has been dipped in the oil.
Put the salmon on the grill skin side up. I know, it is counter-intuitive. Do it anyway. Why? Because you want a good sear on the fish, and you cannot do this well if you start skin-side down -- the fish will cook too much and will fall apart when you try to flip it. The uncooked skin helps hold things together.
Leave the salmon steak on the grill for a solid 4-6 minutes, depending on thickness. A thin sockeye fillet may need closer to 3 minutes. But seriously, don't move it. You will know it is ready when you can slide a spatula underneath the salmon. It may stick in one or two spots, but it should mostly be crusted over.
Gently flip the salmon onto the skin side, and leave it again for at least 3 minutes. Exactly how long depends on thickness, but it'll never be less than 2 minutes on high heat. Watch the fish, and if the flakes begin to separate, you're done.
Take the salmon off the heat, sprinkle lemon juice on it, then let it rest for 2-3 minutes.
Recipe 2: Grilled Salmon with Apricot-Mustard Glaze
Ingredients:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation:
Prepare grill.
To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.
Recipe 3: Grilled Salmon and Spinach Salad
Ingredients:
1/4 cup fresh orange juice
2 tablespoons olive oil
2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano)
1/2 teaspoon honey mustard
1/2 teaspoon black pepper
1 garlic clove, minced
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets (about 1 inch thick)
2 teaspoons black pepper
Cooking spray
1 (6-ounce) package fresh spinach
4 oranges, each peeled and cut into 6 slices
Preparation:
1. Preheat the grill to medium-high heat.
2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.
3. To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper. Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove skin from fillets; discard.
4. Add spinach to vinaigrette in bowl; toss well. Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens.
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Simple Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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