Bbq Salmon With Garlicky Rice Recipes

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SALMON AND SHRIMP WITH GARLIC RICE



Salmon and Shrimp with Garlic Rice image

Sometimes I think that everyone in Alaska catches salmon. I've cooked in so many ways. This impressive dish pairs salmon and shrimp with a mild sauce.-Darlene Sullivan, Wasilla, Alaska

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1-1/2 cups shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon dill weed
Dash cayenne pepper
1/2 pound medium uncooked shrimp, peeled and deveined
1-1/2 pounds salmon fillets
3 garlic cloves, minced
1 cup uncooked long grain rice
2 cups chicken broth

Steps:

  • In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp., Pat salmon dry; place in a greased 13x9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture.

Nutrition Facts : Calories 699 calories, Fat 42g fat (22g saturated fat), Cholesterol 228mg cholesterol, Sodium 1241mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 44g protein.

GRILLED CANDIED-GARLIC SALMON ON CRISPY RICE NOODLES AND BABY ASIAN GREENS



Grilled Candied-Garlic Salmon on Crispy Rice Noodles and Baby Asian Greens image

Provided by Food Network

Categories     main-dish

Time 57m

Yield 6 servings

Number Of Ingredients 18

10 cloves garlic, sliced very thin, plus 2 cloves garlic (pressed or minced)
1/2 cup water
1/2 cup white wine
1/2 cup granulated sugar
2 tablespoons butter
2 tablespoons Asian fish sauce
3 tablespoons lime juice
2 teaspoons ginger, minced
2 teaspoons curry paste
6 (6-ounce) salmon fillets
Oil, for frying
8 ounces dried rice noodles (mai fun or rice sticks)
1/2 cup thinly sliced shallots
Flour, for coating
2 cups halved snap peas
1/4 cup thinly sliced scallions
5 cups baby greens
Salt and pepper

Steps:

  • Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
  • Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes.
  • To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.
  • Preheat the grill.
  • Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
  • Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
  • Mix the snap peas, scallions and greens in a bowl.
  • Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness.
  • Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste.

BBQ SALMON WITH GARLICKY RICE



BBQ Salmon with Garlicky Rice image

Brush salmon fillets with sweet and tangy BBQ sauce and serve on a bed of garlicky white rice in this quick-to-prep dinnertime dish.

Provided by My Food and Family

Categories     Home

Time P1DT1h

Yield 4 servings

Number Of Ingredients 6

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 cup long-grain white rice, uncooked
3 cloves garlic, minced
3 Tbsp. KRAFT Sweet Brown Sugar Barbecue Sauce, divided
4 skinless salmon fillets (1 lb.)

Steps:

  • Bring first 4 ingredients to boil in saucepan; cover. Simmer on medium-low heat 10 min.
  • Meanwhile, reserve 1 Tbsp. barbecue sauce for later use. Brush fish with half the remaining barbecue sauce; place, sauce sides down, in large nonstick skillet; cook on medium-high heat 2 min., turning after 1 min. and brushing with remaining barbecue sauce.
  • Remove fish from skillet. Carefully spoon rice mixture into skillet; top with fish. Cover; simmer on medium-low heat 10 min. or until fish flakes with fork and rice is tender. Brush fish with reserved barbecue sauce. Remove from heat. Let stand, covered, 5 min.

Nutrition Facts : Calories 360, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

CHILE GARLIC BBQ SALMON



Chile Garlic BBQ Salmon image

Salmon with a spicy Asian-style twist.

Provided by JAYDA

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 9

3 pounds whole salmon, cleaned
¼ cup soy sauce
1 tablespoon chile sauce
1 tablespoon chopped fresh ginger root
1 clove garlic, chopped
1 lime, juiced
1 lime, zested
1 tablespoon brown sugar
3 green onions, chopped

Steps:

  • Prepare outdoor grill for high heat.
  • Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
  • In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
  • Fold the foil over the salmon, and crimp the edges to seal.
  • If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 5.3 g, Cholesterol 133.9 mg, Fat 24.7 g, Fiber 0.7 g, Protein 46.2 g, SaturatedFat 5 g, Sodium 737.5 mg, Sugar 2.8 g

GRILLED LEMON-GARLIC SALMON



Grilled Lemon-Garlic Salmon image

A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon pepper
4 salmon fillets (6 ounces each)

Steps:

  • In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 381mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE



Grilled chilli & coriander salmon with ginger rice image

For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 9

2 skinless salmon fillets , about 140g/5oz each
1 red chilli , deseeded and finely chopped
small bunch coriander , chopped
1 lime , halved, for serving
2 tbsp olive oil
1 onion , chopped
small piece fresh root ginger , finely chopped
1 garlic clove , thinly sliced
100g basmati rice

Steps:

  • Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
  • Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.17 milligram of sodium

GRILLED SALMON WITH RICE AND VEGETABLE SLAW



Grilled Salmon With Rice and Vegetable Slaw image

From Epicurious where it was very highly rated. Putting it here to make soon. Most reviewers suggested havling the thai red curry paste but I have copied the recipe as written.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato puree
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
4 salmon fillets
olive oil, for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:.
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:.
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:.
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

Nutrition Facts : Calories 890.1, Fat 43.2, SaturatedFat 20.5, Cholesterol 180.6, Sodium 863.5, Carbohydrate 52.8, Fiber 5.2, Sugar 9, Protein 74.4

LIME & GARLIC GRILLED SALMON



Lime & Garlic Grilled Salmon image

I make this on our George Foreman Grill and serve it with rice and grilled zucchini, it's fabulous! When I haven't cleaned the grill yet and I'm feeling lazy, I broil it or fry it, it works just as well.

Provided by Xiney

Categories     Summer

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 salmon fillets
3 large garlic cloves, pressed
1/2 cup lime juice (I use realemon brand)
1 teaspoon dill weed
1/2 teaspoon celery salt
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper

Steps:

  • Place salmon in a flat tupperware container large enough to accomodate the filets in one layer.
  • Press garlic directly onto salmon to save dishes.
  • Add the rest of the ingredients.
  • Put lid on container, shake gently to distribute marinade.
  • Let sit for 10-15 minutes.
  • Grill for 4 minutes (more for thicker filets) and enjoy!

Nutrition Facts : Calories 395, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 1378.5, Carbohydrate 7.7, Fiber 0.6, Sugar 1.1, Protein 64.1

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