Asian Grilled Salmon
1 side fresh Salmon, boned but skin on
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
½ teaspoon minced garlic
Light grill and cover rack with foil for easy cleanup. While grill is heating, lay the salmon skin side down on cutting board and cut it into 3 or 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a bowl. Drizzle half of the marinade onto the Salmon and allow it to sit for 10 minutes.
Spay the foil with Pam. Place the salmon flesh side down; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits. Remove the fish from the grill putting the spatula between the skin and the flesh and put it on a flat plate and spoon on the reserved marinade on top. Allow the fish to rest for 10 minute. Serve warm, at room temperature, or chilled.
Makes 4 servings
2 teaspoons finely grated lemon zest
¼ cup orange juice
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
½ teaspoon salt
2 tablespoons light brown sugar
Pinch cayenne pepper
4 teaspoons chili powdered
4 - (6-oz.) skinless salmon fillets or steaks, about 1- inch thick
Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.
In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until fork can be easily inserted into the salmon. You’re ready to serve.
Makes 4 Servings
1cup dried penne pasta (about 3 oz.)
1/3 cup dry wine
fresh skinless salmon filets
2 Tbsp. prepared basil pesto (about 12 oz.)
1Tbsp. lemon juice
1tsp. Creole seasoning
1Tsp. drained capers
1cup sliced fresh mushrooms
1Tbsp. olive oil
In a large saucepan cook the in lightly salted boiling water for 4 minutes; drain and set aside (pasta will not be tender)
Meanwhile, sprinkle both sides of the fish filets or steaks with the creole seasoning; set aside. (If using a salt free Creole seasoning, sprinkle fish with ¼ tsp. salt.) In a medium bowl combine the partially cooked pasts, mushrooms, wine, pesto, lemon juice, and capers; set aside. In a large skillet cook the fish fillets or steaks in the hot olive oil over medium-high heat for 1 minute; turn and cook for 1 minute more. Reduce heat to medium. Spoon the pasta mixture around the fish in the skillet. Bring to boiling; reduce heat. Simmer covered, over medium heat for 6 to 9 minutes or until fish flakes easily with a fork.
Makes 2 servings.
Grilled Fillet of Salmon with Chives
Salmon fillet (2 lbs.) skin on
½ Teaspoon salt
2 Tablespoons freshly ground chives
¼ Teaspoon freshly ground pepper
1Tablespoon freshly chopped shallot
1/3 cup crème fraiche
Without cutting through skin, make diagonal cross-wise cuts through fillet at 3 in. intervals. Set aside.
In a small bowl, combine chives, shallot, salt, and pepper. Brush crème fraiche evenly over fillet. Sprinkle evenly with chive mixture. Cover with plastic wrap. Chill 2 hrs. Cover grill with foil. Heat grill on high. Place fillets skin side down on grill. Grill covered for 13 to 15 min. Serve with additional crème fresh, if desired.
Makes5 to 6 servings