Ancho Grilled Salmon Recipes

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GRILLED MARINATED SALMON



Grilled Marinated Salmon image

My husband goes fishing, so I had to get creative with whatever he brings home. This is grilled salmon in a tasty, homemade marinade. Serve with potato and a salad.

Provided by JEANA

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h45m

Yield 4

Number Of Ingredients 8

¼ cup soy sauce
¼ cup rice wine vinegar
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon mustard powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 pounds salmon fillets

Steps:

  • In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
  • Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
  • Preheat an outdoor grill for medium high heat and lightly oil grate.
  • Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 8.6 g, Cholesterol 125.9 mg, Fat 18.2 g, Fiber 0.5 g, Protein 46.4 g, SaturatedFat 2.7 g, Sodium 1002.4 mg, Sugar 6.7 g

ANNE'S FABULOUS GRILLED SALMON



Anne's Fabulous Grilled Salmon image

This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.

Provided by Esmee Williams

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
½ teaspoon grated fresh ginger root
2 tablespoons honey
⅓ cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin

Steps:

  • Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
  • Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 8.5 g, Cholesterol 154.1 mg, Fat 21.8 g, Fiber 0.9 g, Protein 48.9 g, SaturatedFat 3.8 g, Sodium 277.6 mg, Sugar 6 g

ANCHO CHILE-HONEY GLAZED SALMON (MESA GRILL)



Ancho Chile-Honey Glazed Salmon (Mesa Grill) image

Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant. Prepare the roasted jalapeno crema and spicy black bean sauce first. The salmon cooks quick.

Provided by gailanng

Categories     Black Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup honey
1 tablespoon dried ancho chile powder
1 tablespoon Dijon mustard
salt & pepper
4 salmon fillets, 8 oz. each
2 tablespoons canola oil
1 1/2 cups dried black beans
1 small red onion, peeled and coarsely chopped
2 garlic cloves
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
water
salt
1/2 cup sour cream or 1/2 cup creme fraiche
1 large roasted jalapeno, peeled, seeded and chopped (or 2 small)
salt and pepper

Steps:

  • Salmon: Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
  • Preheat nonstick saute pan over high heat. Brush salmon with oil on both sides and season with salt and pepper.
  • Place salmon in the pan, skin-side down and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top of the salmon with some of the ancho glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
  • Remove salmon from the pan, glazed-side up and brush with some more of the ancho glaze. Spoon some of the Spicy Black Bean Sauce onto a plate, drizzle with some of the Roasted Jalapeno Crema and set the salmon in the center, glazed-side up.
  • Black Bean Sauce: Combine the beans, onion, garlic, chipotles and cumin in a medium saucepan; add cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender. Add more water if the beans appear dry.
  • Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid and process until almost smooth; sauce should be a little chunky. Season with salt.
  • Roasted Jalapeno Crema: Place crema and jalapenos in a food processor and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 820, Fat 22.6, SaturatedFat 3.4, Cholesterol 146.3, Sodium 320.6, Carbohydrate 72.4, Fiber 12.4, Sugar 25.8, Protein 81.8

ANCHO GRILLED SALMON



ANCHO GRILLED SALMON image

Categories     Fish

Yield 4 people

Number Of Ingredients 8

3 medium sweet potatoes
1 Tbsp sugar
1 tsp salt
1 tsp cumin
1 tsp ground ancho chili pepper or chili powder
olive oil cooking spray
4 5-6 ounce skinless salmon fillets
2 Tbsp fresh cilantro spring

Steps:

  • preheat broiler. scrub potatoes. Halve lenghwise; cut in 1/4 inch slices. Place on greased rack of unheated broiler pan. In bowl combine sugar, salt, cumin, and chili pepper. Cat potattoes with cooking spray; sprinkle both sides with half the spice mixture. Broil 4 inches from heat 10 minutes or until tender; turn once midway through cooking. meanwhile, rinse salmon; pat dry. sprinkle with remaining spice. in skillet cook fish in 1 tablespoon hot olive oil mover med heat 8-12 minutes or until fish flakes when tested with fork; turn once midway through cooking. Add cilantro

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE



Grilled Salmon with Sherry Vinegar-Honey Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h6m

Yield 4 servings

Number Of Ingredients 6

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each

Steps:

  • In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.

ANCHO GLAZED SALMON



Ancho Glazed Salmon image

Make sure the Salmon fillets are about 4-6 oz each, for best results. If you can't find the Ancho Chili Powder, then just use regular Chili Powder.

Provided by litldarlin

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium sweet potatoes
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ancho chili pepper
olive oil flavored cooking spray
4 salmon fillets, skinless
2 tablespoons fresh fresh cilantro stems

Steps:

  • Preheat broiler.
  • Scrub potatoes.
  • Halve lengthwise; cut in 1.4-inch slices.
  • Place on greased rack of unheated broiler pan.
  • In bowl combine sugar, salt, cumin, and chili pepper.
  • Coat sweet potatoes with cooking spray; sprinkle both sides with half the spice mixture.
  • Broil 4 inches from heat 10 minutes or until tender; turn once midway through cooking.
  • Meanwhile, rinse salmon; pat dry.
  • Sprinkle with remaining spice.
  • In skillet cook fish in 1 tablespoon hot olive oil over medium heat 8 to 12 minutes or until fish flakes when tested with fork.
  • Turn once midway through cooking.
  • Add cilantro.

Nutrition Facts : Calories 439.1, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 831.3, Carbohydrate 16.5, Fiber 2, Sugar 5.9, Protein 64.5

EASY GRILLED SALMON



Easy grilled salmon image

A delicious dish that is perfect cooked on the griddle or the barbecue. Our easy grilled salmon recipe uses salty anchovies, citrussy lemon and garlic lentils

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 10

4 lemons
16 salted anchovies , rinsed, filleted and dried
extra-virgin olive oil , for drizzling
8 tbsp capers , well rinsed
6 tbsp finely chopped fresh flat leaf parsley
1 side of wild salmon , from a 3.5kg/7lb 8oz fish, cut into 8, 175/6oz portions
300g small brown lentils , such as Castelluccio or Puy
2 garlic cloves , peeled
2 sprigs of sage (8-10 leaves)
6 tbsp extra-virgin olive oil

Steps:

  • Get the lentils ready first. Tip them into a small saucepan, cover with water and add the garlic and sage. Simmer gently for 15-20 minutes until tender. Drain, discard garlic and sage, season with salt and pepper. Stir in olive oil and set aside.
  • Squeeze the juice of one lemon over anchovies in a bowl, add freshly ground black pepper and drizzle with olive oil. Mix capers with the parsley in another bowl. You can get to here several hours in advance.
  • Preheat griddle pan until very hot. Season salmon on both sides, then sear, skin-side down (if pan is very hot the skin won't stick - this goes for grilling on a barbecue, too). Turn fish over when you see it change colour halfway, then sear the other side. This will take 2-3 minutes on each side for rare salmon, but cooking time may vary if pieces of fish are very thick.
  • To serve, reheat the lentils and put a large spoonful in the centre of warmed plates. Top with the salmon, skin-side up, then scatter the anchovies, capers and parsley on top. Serve with the remaining lemons.

Nutrition Facts : Calories 485 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.52 milligram of sodium

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