Grilled Salmon With Caramelized Onions Recipes

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

GRILLED SALMON WITH BALSAMIC ONIONS

Steps:

• Brush salmon with1 tablespoons olive oil.
• Season with salt and pepper to taste.
• Squeeze lemon over salmon.
• Grill for 8-12 minutes, turning once.
• Meanwhile put 1 tablespoons olive oil in non-stick pan. Add onions and cook on low heat until they begin to caramelize, about 15 minutes. When ready to serve, drizzle with balsamic vinegar and heat through.
• To serve, top salmon with onions.

SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CREAM

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 28 minutes. Set aside.
• Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Whisk in horseradish. Season sauce to taste with salt and pepper. (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Using tongs, transfer to plate. Reserve cooking water. Cut broccoli rabe lengthwise in half, then chop coarsely crosswise. Return water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid. Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes. Season pasta to taste with salt and pepper.
• Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes. Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
• Bring horseradish sauce to simmer. Divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon horseradish sauce over salmon and serve.
• *Available at specialty foods stores and some supermarkets.

GRILLED SALMON AND SWEET AND SOUR ONIONS

Steps:

• Peel and cut onions into quarters or eighths and slice in food processor.
• Heat oil in nonstick skillet and saute onion, partly covered, about 10 minutes.
• When onion begins to soften, stir in ginger and vinegar; cover and continue cooking over low heat until onion is soft, 5 minutes more.
• Wash and dry fish. Grill on stove-top grill, or broil. Measure fish at thickest point, and cook 8 to 10 minutes to the inch.
• Wash and stem grapes. Add grapes, oregano and thyme to onion; season with pepper and cook, covered, until the rest of the meal is ready, a few minutes longer. Arrange salmon on two dinner plates and top with onion-grape mixture.

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS

Steps:

• Swirl olive oil in bottom of medium nonstick skillet.
• Add onions and sprinkle with 1/2 teaspoon salt.
• Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
• Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
• Stir in figs, wine, broth, vinegar and fresh rosemary.
• Increase heat to high and simmer until sauce thickens, about 5 minutes.
• Add salt and pepper to taste.
• Keep warm.
• Preheat oven to 450 degrees.
• Sprinkle salmon with salt and pepper to taste.
• Place on lightly oiled heavy baking sheet.
• Roast for 7 to 10 minutes or until fish flakes.
• Sprinkle salmon with parsley.
• Serve over fig sauce.
• This recipe can be doubled or tripled.

GRILLED SALMON WITH CARAMELIZED ONIONS

Steps:

• Preheat a grill to high.
• Lightly mist both sides of each salmon fillet with spray. Season with salt and pepper. Lightly mist a large sheet of aluminum foil and place it directly on the grill rack, spray side up. Set the fillets side by side on the foil so they do not touch. Grill them until the salmon is cooked through, 2 to 4 minutes per side.
• Transfer each fillet to a plate and top each with half the onions. Serve immediately.
• nutrition information
• Each (1 fillet plus 1/3 cup onions) serving has:
• Calories: 207
• Protein: 23g
• Carbohydrates: 4g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 62mg
• Fiber:
• Sodium: 52mg

CARAMELIZED ONIONS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat.
• Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
• Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

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.