Currently viewing the tag: "Grilled Salmon"
Grilled Salmon with Cucumber-Yogurt Salad

Grilled Salmon with Cucumber-Yogurt Salad

 Yield: Serves 4

Cost per Serving: $2.62

 

Ingredients:

•  2 cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch slices

•  1 cup plain yogurt

•  1/2 small clove garlic, minced

•  1 teaspoon dried dill, or 1 Tbsp. chopped fresh dill

•  1 1/2 pounds salmon fillet, cut into 4 pieces

•  1 tablespoon olive oil

•  Salt and pepper

 

Preparation:

1.  In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.

2.  Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.

3.  Season cucumber salad with salt and pepper and serve alongside salmon.

 

All You

JULY 2010

 

Source: MyRecipes

 

Maple Grilled Salmon

 

The sweet-sour marinade is cooked down to a syrupy glaze that’s brushed on the salmon as it cooks. The citrus and maple flavors would also be tasty with pork. Garnish fillets with orange slices, if desired.

Yield: 4 servings (serving size: 1 fillet)

 

Ingredients:

•  1/4 cup rice wine vinegar

•  3 tablespoons maple syrup

•  2 tablespoons fresh orange juice

•  4 (6-ounce) salmon fillets, skinned

•  Cooking spray

•  1/4 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

 

Preparation:

1.  Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 3 hours.

2.  Preheat grill or grill pan to medium-high heat.

3.  Remove fish from bag, reserving the marinade. Pour marinade into a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes).

4.  Place fish on grill rack or pan coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade. Remove fish from grill; sprinkle with salt and pepper.

 

James Peterson, Cooking Light

JULY 2008

 

Source: MyRecipes

 

 

 

From EatingWell: August/September 2006,EatingWell for a Healthy Heart Cookbook (2008)

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.

 

INGREDIENTS:

  • 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
  • 20-30 sprigs mixed fresh herbs, plus 2 tablespoons chopped, divided
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 pound center-cut salmon, skinned (see Tip)

 

PREPARATION:

1.  Preheat grill to medium-high.

2.  Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.

3.  Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).

 

TIPS & NOTES:

Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

 

NUTRITION:

Per serving: 212 calories; 12 g fat ( 2 g sat , 4 g mono ); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 261 mg sodium; 428 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Vitamin C (17% dv), excellent source of omega-3s.

Exchanges: 3 lean meat

 

Source: EatingWell

 

 

 

From EatingWell: May/June 2009

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

 

INGREDIENTS:

  • 1/3 cup sliced almonds, toasted (see Tip)
  • 1/4 cup chopped jarred roasted red peppers
  • 1/4 cup halved grape tomatoes , or cherry tomatoes
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar , or red-wine vinegar
  • 1 teaspoon paprika, preferably smoked
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions
  • 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise
  • Canola or olive oil cooking spray
  • 1 tablespoon chopped fresh parsley , for garnish

PREPARATION:

1. Preheat grill to medium.

2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.

3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.

4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

TIPS & NOTES:

Note: Wild-caught salmon from the Pacific (Alaska and Washington) and Pacific cod are more sustainably fished and have a larger, more stable population

Tips: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.

To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

NUTRITION:

Per serving: 280 calories; 13 g fat ( 2 g sat , 7 g mono ); 66 mg cholesterol; 8 g carbohydrates; 32 g protein;2 g fiber; 601 mg sodium; 871 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Magnesium & Vitamin A (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 1 2/ vegetable, 4 lean-meat, 1 fat

 

Source: Eating Well

 

 

From EatingWell: Spring 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

 

INGREDIENTS:

  • 2 tablespoons low-fat or nonfat plain yogurt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
  • 2 lemon wedges

 

PREPARATION:

1. Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.

2. Meanwhile, preheat grill to medium-high.

3. Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

 

TIPS & NOTES:

To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

 

NUTRITION:

Per serving: 290 calories; 20 g fat ( 4 g sat , 10 g mono ); 68 mg cholesterol; 2 g carbohydrates; 23 gprotein; 0 g fiber; 184 mg sodium; 481 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Vitamin C (20% dv), high omega-3s.

Exchanges: 3 lean meat

 

Source: EatingWell