Grilled Chilli Cilantro Salmon With Ginger Rice Recipes

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GRILLED CILANTRO SALMON



Grilled Cilantro Salmon image

Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.

Provided by C.BURKS

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

Steps:

  • In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
  • Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
  • Preheat an outdoor grill for high heat.
  • Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 94.3 g, Cholesterol 34.1 mg, Fat 4.5 g, Fiber 0.5 g, Protein 17 g, SaturatedFat 1 g, Sodium 40.8 mg, Sugar 93 g

GRILLED CHILLI & CILANTRO SALMON WITH GINGER RICE



Grilled Chilli & Cilantro Salmon With Ginger Rice image

I am a big fan of salmon. It is full of omega 3 and generally tasty and good for you. I am always looking for new salmon recipes to add to our rotation. I found this one in the August 2008 copy of BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories     Low Cholesterol

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 (5 ounce) boneless skinless salmon fillets
1 red chili pepper, deseeded and finely chopped
3/4 cup fresh cilantro, chopped
1 lime, halved, for serving
2 tablespoons olive oil
10 1/2 ounces water
1 onion, chopped
1 teaspoon fresh ginger, finely chopped
1 garlic clove, thinly sliced
4 ounces basmati rice

Steps:

  • Heat 1 tablespoon oil in a pan and at the same time put the water in another pot and bring to a boil.
  • Fry the onion for a few minutes until lightly browned.
  • Stir in the ginger and garlic for 1 minute, then stir in the rice.
  • Add boiling water and a little salt, then bring to the boil.
  • Cover and cook for 10-12 minutes until the rice is tender.
  • Heat grill/broiler to medium.
  • Brush a baking tray lightly with a little oil.
  • Put the salmon on top and grill/broil for 4-5 minutes.
  • Scatter with chilli, cilantro, remaining olive oil and seasoning.
  • Grill/broil again for just 4-5 minutes until the salmon is cooked through.
  • Serve with the rice and line halves for squeezing over.

Nutrition Facts : Calories 577.4, Fat 24.4, SaturatedFat 3.6, Cholesterol 77.9, Sodium 79.1, Carbohydrate 55.7, Fiber 4.4, Sugar 4.7, Protein 34.1

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.

SPICE-CRUSTED SALMON WITH GINGER-CILANTRO YOGURT SAUCE



Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Ginger     Quick & Easy     Low Cal     Dinner     Salmon     Healthy     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice, divided
3 teaspoons olive oil, divided
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1 teaspoon fennel seeds
1 teaspoon coriander seeds
4 6-ounce salmon fillets with skin
Lime wedges

Steps:

  • Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds.
  • Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.

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

GINGER CHILI CITRUS SALMON



Ginger Chili Citrus Salmon image

This marinade is full of bold flavors. A little spicy. A little sweet. It really packs a punch.

Provided by RBENEKE

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

Time 25m

Yield 4

Number Of Ingredients 13

4 (6 ounce) salmon fillets
1 cup cider vinegar
½ cup olive oil
¼ cup honey
2 tablespoons bottled lime juice
2 tablespoons bottled lemon juice
2 teaspoons grated orange zest
2 teaspoons chopped garlic
¼ cup white sugar
2 teaspoons ground ginger
2 teaspoons chili powder
2 teaspoons crushed red pepper flakes
1 teaspoon salt

Steps:

  • Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.

Nutrition Facts : Calories 652.2 calories, Carbohydrate 34.4 g, Cholesterol 82.5 mg, Fat 43.8 g, Fiber 1.2 g, Protein 29.6 g, SaturatedFat 7.1 g, Sodium 682.8 mg, Sugar 30.5 g

GRILLED CHIPOTLE SALMON WITH PINEAPPLE CILANTRO RICE



Grilled Chipotle Salmon With Pineapple Cilantro Rice image

The zip of the chipotle is cooled by the ginger sauce and pineapple rice. Make this as hot as you would like by leaving the seeds in the peppers or removing them for less heat.

Provided by PaulaG

Categories     Southwestern U.S.

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 24

4 (6 ounce) salmon fillets
1 medium sweet onion, sliced 1/4 inch thick
1 -2 canned chipotle chile in adobo, finely minced
3 tablespoons adobo sauce, from the can of chipotle peppers in adobo seasoning
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, pressed
1 teaspoon kosher salt
1 cup dry white wine or 1 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons fresh ginger, grated
2 tablespoons key lime juice
2 tablespoons butter, softened
1 teaspoon cornstarch
1 scallion, thinly sliced
1 tablespoon olive oil
1/4 cup sweet onion, diced
1 cup basmati rice
1 (8 ounce) can crushed pineapple, undrained
3/4 cup pineapple juice
1/2 cup water
1 teaspoon kosher salt
1/4 cup cilantro, minced

Steps:

  • Mix all ingredients for the marinade, reserving 3 tablespoons. Pour the marinade over the salmon, place in refrigerator and allow to marinade for 1 hour.
  • Approximately 10 to 15 minutes before placing the salmon on the grill, began preparing the rice by heating the 1 tablespoon olive oil in a medium saucepan. Stir in chopped onion and cook for 3 minutes; add rice and sauté an additional minute.
  • Add pineapple, pineapple juice, water, and salt; bring to a boil, cover and reduce heat to low. Simmer for 20 minutes or until liquid is absorbed and rice is tender. Fluff with fork and stir in chopped cilantro.
  • Place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total.
  • While salmon is cooking, prepare the sauce by bringing to a boil the white wine, sugar, ginger and lime juice. Reduce to 3/4 cup; this should take about 7 to 10 minutes.
  • Brush the sliced onions with the reserved marinade and grill until done, turning as needed.
  • Mix cornstarch with a small amount of water until smooth, whisk into wine along with butter. Cook 1 minute or until thick, add scallion and keep warm.
  • To serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.

Nutrition Facts : Calories 702.9, Fat 23.2, SaturatedFat 6.3, Cholesterol 102.8, Sodium 1041.1, Carbohydrate 74.7, Fiber 2.9, Sugar 32, Protein 38.3

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