BALSAMIC AND ROSEMARY GRILLED SALMON
This is a quick and easy way to grill salmon. It's wonderful served with baked asparagus with balsamic butter sauce and boiled new potatoes!
Provided by joyfuljoyous
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 2.2 g, Cholesterol 55.9 mg, Fat 21.1 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 3.6 g, Sodium 135.6 mg, Sugar 0.9 g
GRILLED SALMON AND ASPARAGUS WITH BALSAMIC BUTTER
A balsamic reduction is mixed with a bit of butter and drizzled over grilled salmon and grilled asparagus.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat outdoor grill or indoor grill pan to medium high.
- In a small saucepan, bring vinegar and honey to a boil and cook until reduced by half, whisking occasionally, about 3 minutes.
- Remove from heat, whisk in butter and season with salt and pepper.
- Toss the asparagus with 1 1/2 tablespoon olive oil and season with salt and pepper; grill, turning, until tender, about 9 minutes.
- Meanwhile, rub remaining oil on the salmon and season with salt and pepper; grill, turning once, about 6 minutes for medium rare.
- Place salmon and asparagus on a serving plate and drizzle with balsamic sauce.
Nutrition Facts : Calories 587.8, Fat 27.2, SaturatedFat 5.8, Cholesterol 153.9, Sodium 287.5, Carbohydrate 14.4, Fiber 2.3, Sugar 10.6, Protein 68.1
BALSAMIC-GLAZED SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
- For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
- For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
- Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE
Steps:
- For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
- Preheat the oven to 475 degrees F.
- For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
- Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
- For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
- Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
- In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
- Serve the salmon and asparagus over wild rice. Spoon over the sauce.
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
GRILLED GARLIC ASPARAGUS AND SALMON
Make and share this Grilled Garlic Asparagus and Salmon recipe from Food.com.
Provided by cookee monster
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place oil and crushed, peeled garlic in a small sauce pan. Heat over medium heat until garlic just starts to brown. Remove from heat and let cool. Discard garlic.
- Brush small amount of oil on asparagus and set aside.
- Spoon a small amount of oil onto salmon and spread it around with your hand or brush. You want to have it on both sides so that it doesn't stick to the grill. DO NOT PUT THE BRUSH IN AND OUT OF THE OIL.
- Place salmon on preheated grill. Cook on medium high heat for 4-5 minutes. Just before turning salmon place asparagus on grill. Turn salmon and cook another 4-5 minutes or until the fish reaches 145°F internally.
- Place pasta on plates. Drizzle remaining oil on pasta. Place asparagus and fish on top of pasta. Top with cheese.
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
BALSAMIC ASPARAGUS
These pretty green spears of crisp-tender asparagus are drizzled with a balsamic vinegar mixture for a sensational side dish that's ready in no time.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 185mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PENNE WITH GRILLED SALMON ASPARAGUS AND LEMON BUTTER
Make and share this Penne With Grilled Salmon Asparagus and Lemon Butter recipe from Food.com.
Provided by dicentra
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush the salmon steaks lightly on both sides with the soy. Grill or broil until almost cooked through. Shred salmon.
- Steam the asparagus until crisp-tender, about 4 minutes. Transfer to a plate and cover to keep warm.
- Meanwhile cook the penne in plenty of boiling salted water. Drain.
- Melt the butter in the pasta cooking pot; add the garlic and ginger. Saute 30 seconds.
- Add the lemon juice and zest. Toss the pasta, asparagus, and butter until pasta is coated.
- Add salmon and toss.
Nutrition Facts : Calories 579, Fat 30.9, SaturatedFat 13.6, Cholesterol 112.7, Sodium 283.3, Carbohydrate 48.2, Fiber 7.6, Sugar 0.9, Protein 28.6
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