Grilled Salmon On A Bed Of Apple Bulgur Recipes

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

GRILLED SALMON I

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.

GLAZED SALMON WITH APPLES

Steps:

• Heat oven to 400°. Mix apples and onion in ungreased rectangular baking dish, 11x7x1 1/2 inches. Place fish, skin side down, on apple mixture. Mix mustard, honey and garlic salt. Spoon onto fish; spread evenly.
• Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Serve apple mixture with fish.

LEMON GRILLED SALMON

Steps:

• Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

GRILLED SALMON ON A BED OF APPLE BULGUR

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all the ingredients but the salmon until it is very hot. Reduce heat to medium-high. Add oil and saute onion until it begins to soften.
• Meanwhile, wash and slice the mushrooms, removing the stems. Wash, peel, core and cut apple into quarters; slice quarters thinly. Add the mushrooms and apple to the onion, and continue sauteing for about 2 minutes longer.
• Add the bulgur, stock and wine. Reduce heat to simmer; cover, and continue cooking until bulgur is soft, 10 to 15 minutes.
• Grate orange peel.
• Prepare stove-top grill.
• Wash, dry and place salmon skin side down on grill, and cook salmon according to the Canadian rule: measure at the thickest part, and allow 8 to 10 minutes to the inch, turning once.
• Grate lemon peel.
• When salmon is cooked, remove the skin and sprinkle grated lemon over salmon. Season bulgur with salt and pepper. Sprinkle with grated orange peel, and arrange salmon on top of the bulgur mixture.

SEARED SALMON FILLETS WITH BULGUR

Steps:

• In a medium pot, heat 1 teaspoon oil over medium-high. Add bulgur and stir to coat. Cook, stirring constantly, 2 minutes. Add 2 1/4 cups water and season with salt and pepper. Bring to a boil; cover, reduce heat to low, and cook until water is absorbed, 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff bulgur with a fork and stir in scallion.
• Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high. Pat salmon fillets dry and season both sides with salt and pepper. When oil is hot, add fillets to skillet, working in batches if necessary (do not overcrowd pan and wipe clean between batches). Cook until salmon is opaque throughout, about 3 minutes per side, flipping once. Reserve 2 fillets for Chopped Salmon Salad. Divide bulgur among 4 plates and top with fish. Serve with lemon wedges if desired.

PAN-GRILLED SALMON

Steps:

• Whisk together soy sauce, garlic, ginger, and honey in a bowl.
• Remove and set aside 1/4 cup of mixture.
• Place salmon fillets in a shallow dish and pour marinade over top.
• Cover and chill 5 minutes.
• Heat sesame oil in large skillet over medium-high heat.
• Remove fillets from marinade; discard remaining marinade.
• Cook, skin side up, 5 minutes; turn and coat with reserved marinade.
• Cook 5 to 7 minutes more or until fish flakes with a fork.
• Top with green onions (optional).

GRILLED SALMON RECIPE BY TASTY

Steps:

• Heat a grill to medium-high heat.
• Season the salmon with salt and pepper.
• Brush the grill grates with oil and place the salmon, skin side down on the oiled grates.
• Grill until lightly browned, 3-5 minutes, then gently flip and continue to cook until just opaque in center.
• Add the lemon halves to the grill, cut side down and grill until lightly charred, about 2 minutes.
• Enjoy!