Grilled Fillet Of Salmon With Summer Squash Recipes

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SALMON WITH SUMMER VEGETABLES



Salmon with Summer Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 yellow squash, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets (preferably wild)
1/4 cup chopped mixed fresh herbs (such as dill, tarragon and/or parsley)
1 1/4 pounds assorted cherry tomatoes, halved or quartered if large
4 scallions, chopped

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast until tender and golden around the edges, 15 to 20 minutes.
  • Meanwhile, season the salmon with 1/2 teaspoon each salt and pepper and sprinkle with 2 tablespoons herbs. Refrigerate until ready to roast. Toss the tomatoes in a bowl with the scallions, the remaining 2 tablespoons herbs and 1 tablespoon olive oil, and 1/2 teaspoon salt; set aside.
  • Remove the squash from the oven and push to one side of the baking sheet. Put the salmon on the other side, herb-side up. Return to the oven and roast until the salmon is cooked through and the squash is browned, about 7 minutes. Serve the salmon and squash with the tomato salad.

GRILLED SALMON FILLET



Grilled Salmon Fillet image

Growing up on a family-owned resort, I was expected to help around the kitchen. Grilling salmon became my specialty. -Paul Noetzel, Grafton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 salmon fillet (about 1 pound)
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 teaspoons grated lemon zest
1-1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon soy sauce
4-1/2 teaspoons grated Parmesan cheese
Dash pepper
Lemon wedges, optional

Steps:

  • Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.

Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges

GRILLED SALMON I



Grilled Salmon I image

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!

Provided by tinamenina

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

Time 2h31m

Yield 6

Number Of Ingredients 8

1 ½ pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup water
¼ cup vegetable oil

Steps:

  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  • Preheat grill for medium heat.
  • Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g

GRILLED WILD SALMON WITH GARLIC SCAPE PESTO AND SUMMER SQUASH



Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash image

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short-just a few weeks in June-so if you can't find them you can substitute scallions or baby leeks.

Provided by Drew Ramsey, M.D.

Categories     HarperCollins     Salmon     Fish     Yellow Squash     Green Onion/Scallion     Grill     Dinner     Summer     Healthy     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 9

Coconut oil, for the grill
2 cups garlic scapes
2 cups packed kale leaves
1/2 cup olive oil
1/2 cup grated Parmesan or pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 wild salmon fillets, skin intact (1 pound)
1 pound yellow squash, sliced into 1/4-inch strips

Steps:

  • Oil a grill with coconut oil and preheat the grill over high heat.
  • Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
  • Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
  • Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.

GRILLED DILLED SALMON AND VEGETABLE PACKS



Grilled Dilled Salmon and Vegetable Packs image

Enjoy these grilled salmon fillet and veggies packs - a perfect flavorful dinner at home.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2 teaspoons chopped fresh parsley
1 teaspoon garlic salt
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1 medium yellow summer squash, sliced (1 1/2 cups)
1 cup fresh sugar snap pea pods, strings removed

Steps:

  • Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
  • In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
  • Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.

Nutrition Facts : Calories 290, Carbohydrate 6 g, Cholesterol 95 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

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