Grilled Salmon With Chinese Barbecue Sauce W The Neelys Recipes

GRILLED SALMON WITH CHINESE BARBEQUE SAUCE

Steps:

• Heat a medium size saucepan, over medium heat.
• Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

NEELY'S BBQ SAUCE

Steps:

• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

GRILLED SALMON WITH MAPLE SYRUP AND SOY SAUCE

Steps:

• Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
• Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

GRILLED SALMON WITH CHINESE BARBECUE SAUCE W/ THE NEELYS

Steps:

• Heat a medium size saucepan, over medium heat. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender.
• Add the red pepper flakes.
• Mix the remaining ingredients in a separate bowl and add to the saucepan.
• Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper.
• Oil the grill with vegetable oil.
• Place the fish down for 4 to 5 minutes.
• Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout.
• Divide the baby spinach among 4 plates.
• Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

GRILLED SALMON WITH CHINESE BBQ SAUCE

Steps:

• Heat a medium size saucepan, over medium heat.
• Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

GRILLED SALMON WITH NECTARINES

Steps:

• Sprinkle salmon with 1/4 teaspoon salt and pepper. Place on an oiled grill rack, skin side down. Grill, covered, over medium heat until fish just begins to flakes easily with a fork, 8-10 minutes., Meanwhile, in a bowl, mix honey, lemon juice, oil and remaining salt. Stir in nectarines and basil. Serve with salmon.

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!

NEELY'S BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.