Grilled Ginger Lime Salmon Pasta Salad With Mango Recipes

GRILLED SALMON PASTA SALAD

Steps:

• Preheat your grill to medium high. Sprinkle the salt and pepper on your salmon fillets.
• Cook the salmon skin side down for 7-9 minutes or until just cooked through. Remove from the grill and allow to cool and break into bite size pieces.
• Cook the pasta as per the package directions. Drain and rinse with cold water.
• While the pasta cooks, dice the vegetables and toss in a large bowl.
• Place all the dressing ingredients in a jar and shake well.
• Add the cooled pasta and salmon chunks to the vegetables and pour the dressing over top. Gentle toss the salad and the dressing until combine.

GRILLED SALMON WITH MANGO SALSA RECIPE

Steps:

• Combine all the mango salsa ingredients in a medium-size bowl, tossing well to mix. Taste, and then add additional salt as needed. Store in the fridge while you prepare the salmon.
• Preheat an outdoor grill or a grill pan to medium-high. Oil the grill grates or grill pan liberally.
• Combine the garlic powder, cumin, sea salt, black pepper, and cayenne pepper in a small bowl. Rub the mixture liberally over the salmon fillets.
• Grill the salmon filets over medium-high heat for 2-3 minutes per side (thicker filets might need a minute or two longer), or until the fish is flaky and opaque.
• Serve immediately, topped with the salsa and a squeeze of fresh lime juice.

SALMON WITH MANGO AND LIME

Steps:

• Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
• Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
• Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
• Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
• Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
• Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER

Steps:

• Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
• Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.

GRILLED GINGER-LIME SALMON PASTA SALAD WITH MANGO

Steps:

• Start with the Ginger-Lime Marinade: add the vinegar, garlic, olive oil, lime juice and ginger into a small mixing bowl; whisk until smooth. Place the salmon fillets in a one gallon zippered plastic storage bag; add marinade making sure salmon is coated well. Put the sealed plastic bag with salmon in refrigerator to marinade for 30 minutes; turn the storage bag over at least once. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking. While waiting for the grill to heat up prepare the salad dressing. Start cooking the bow tie pasta and soak the frozen peas in cool water to thaw. Mango-Spinach Salad Dressing: Use a food processor to finely chop the fresh spinach and capers together. Crumble by hand into the food processor the goat cheese; add the yogurt, mango; process until smooth. Taste and adjust with salt and pepper. Store dressing in the refrigerator until ready to finish salad. After the marinade time is up, remove the salmon from the bag; discard the used marinade. Coat the grill with vegetable oil; add the salmon filets to the grill. Turn once cooking in the covered grill until done; 4 to 5 minutes on each side, total time 8-10 minutes until done. Also place the sliced mango on the grill it will cook in the same amount of time as the filets; turn the mango at the same time. Remove both the salmon and the mango from the grill; when cool enough to handle use a fork to flake the salmon into small pieces in a large mixing bowl, add the grilled mango to the salmon cutting it up into bite-size pieces. Add the cooled pasta and well-drained peas. Gently stir in the Mango-Spinach Salad Dressing until all ingredients are evenly mixed. Serve with toasted garlic sourdough bread.

PASTA SALAD WITH TOMATOES AND GRILLED SALMON

Steps:

• 1. Cook pasta according to package directions. Set aside.
• 2. Combine olive oil, 2 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend, lemon juice and broth in a large bowl. Add prepared vegetables and pasta, toss well and chill.
• 3. When ready to serve, brush salmon fillets with a little olive oil and sprinkle with 1 Tbsp. Mrs. Dash® Garlic & Herb Seasoning Blend.
• 4. Grill fillets 3 - 4 minutes per side on medium heat. Serve hot with pasta salad.

LIME AND GINGER GRILLED SALMON

Steps:

• Whisk together lime rind, lime juice, oil, ginger and jalapeno.
• Set aside a teaspoon of the mixture.
• Place salmon steaks in a dish just large enough to hold them.
• Pour remaining lime juice mixture over salmon and turn to coat.
• Marinate at room temperature for 15 minutes, turnig once (Do not marinate longer than 30 minutes or the salmon will go mushy).
• Preheat bbq to medium high and grease grill.
• Bbq salmon turning once, until cooked through, about 3 to 4 minutes on each side.
• Remove to platter and spoon reserved lime juice mixture over salmon.
• Serve immediately.
• If you wish to broil salmon, place on a rack set over a pan.
• Broil about 4 inches from heat, turning once, until salmon is cooked through, about 3 to 4 minutes per side.

GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS

Steps:

• Light the grill for indirect heat, or heat the oven to 450 degrees.
• As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
• Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
• As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
• When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
• Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
• Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.

GRILLED GINGER-TERIYAKI SALMON WITH HONEY-MANGO SALSA

Steps:

• In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
• In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
• Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
• Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.

LIME-MARINATED GRILLED SALMON

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

GINGER-GLAZED GRILLED SALMON

Steps:

• For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.

LIME & GINGER SALMON

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.