Garlic Grilled Alaska Salmon Salad Recipes

FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
• Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

GRILLED LEMON-GARLIC SALMON

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.

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

GRILLED SALMON SALAD

Steps:

• Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
• Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
• Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
• While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
• When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
• Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
• Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
• *Boyajian Orange Oil is available at specialty food stores.
• Yield: 1 1/2 cups

ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC

Steps:

• Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

GRILLED SALMON SALAD IN ENDIVE CUPS WITH CAVIAR

Steps:

• In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
• To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.

SALMON FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals.
• Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

ASPARAGUS SALAD WITH GRILLED SALMON

Steps:

• In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.

GRILLED WILD ALASKA SALMON WITH TARRAGON MUSTARD SAUCE

Steps:

• Gently whisk together Dijon mustard, whole grain mustard, horseradish, honey, shallot, garlic, and chopped fresh tarragon.
• Taste the sauce and adjust the seasonings accordingly. Salt and pepper to taste, add honey if it's too mustardy, or add horseradish if you want it hotter. Let the flavors in the sauce meld for at least 15 minutes.
• Fire up the grill to medium high heat.
• Remove pin bones from salmon.
• Season salmon with salt and pepper and place show-side down on clean, well-seasoned, and oiled grill grates. DO NOT ATTEMPT TO FLIP, MOVE OR TOUCH THE SALMON IN ANY WAY. Cook until it's about 60% cooked through, or for approximately 4 minutes and proceed to carefully flip. Cook on skin side for an additional 1 to 2 minutes, or until it's done to your liking.
• Remove salmon from the grill and allow it to rest for a few minutes.
• Serve with a generous spoonful of the Tarragon Mustard Sauce.

GRILLED ALASKAN SALMON FILLETS: SIMPLE, SWEET, SATISFYING

Steps:

• Wash the salmon filets and pat dry with paper towels; salt and pepper to taste. Place the filets in a large glass casserole dish.
• In a medium size mixing bowl, combine together the peanut oil, soy sauce, vinegar, sherry, green onions, brown sugar, honey, garlic, ginger, onion powder, lemon zest, red pepper flakes, sesame oil, liquid smoke and salt. Whisk ingredients together, blending well.
• Pour marinade over the salmon filets and cover tightly with plastic wrap. Marinate in the refrigerator for 4 to 6 hours.
• After marinating, generously coat each filet with the marinade and wrap separately in heavy duty aluminium foil.
• Before firing up your outdoor grill/BBQ, lightly oil the grates. Cook one of two ways (1) COALS: Set your coals about 5 inches from the grate; bbq the salmon fillets 5 minutes per side, or until fish just flakes with a fork. (2) GAS GRILL: Preheat grill for high heat. Place filets on the grates and grill for 7-8 minutes each side, or until fish is flaked easily with a fork.
• COOK'S TIPS: Take care not to overcook your salmon - It will lose its juices and flavor if cooked too long. Discard any leftover marinade, OR bring it to a boil, cook for 5 minutes, and spoon over salmon when serving.
• For a complete meal, serve the grilled salmon fillets with lemon wedges, a chilled bottle of Merlot, scoop of fluffy white rice, and a lightly-dressed fresh spinach salad. Be sure to brace yourself for NO LEFTOVERS!