GRILLED SALMON WITH RED WINE BBQ SAUCE, HAZELNUT BUTTER AND CRACKED WHEAT SALAD WITH GRILLED VEGETABLES
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 38
Steps:
- For the hazelnut butter: Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper. Transfer to a small bowl, cover and refrigerate for 30 minutes. Remove from refrigerator 15 minutes before using.
- For the salad: Heat the grill to high. Place the bulgur in a large bowl; add the boiling water, 2 teaspoons salt and 1/4 teaspoon pepper, stir and let sit at room temperature until tender, about 25 minutes. If any water remains, place in a fine sieve and press down on it.
- Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper.
- Grill the vegetables on the grates of the grill in a single layer. Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin, seeds and core and coarsely chop. Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side. Remove from the grill and cut crosswise into 1/2-inch thick slices. Grill the asparagus for 3 to 5 minutes per side or until just crisp tender. Remove from the grill and cut on the bias into 1/2-inch pieces. Grill the tomatoes until charred all over and just tender, about 5 minutes total.
- Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur. Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl. Add the dressing to the salad and toss to combine. Let sit at room temperature until serving.
- For the Barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes.
- Add the wine, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly.
- For the salmon: Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat. Brush salmon on both sides with canola oil and season with salt and pepper. Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds. Remove from the grill, place on a platter and brush with more of the sauce. Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet. Garnish with parsley leaves and serve.
GRILLED SALMON I
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!
Provided by tinamenina
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h31m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g
GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE
Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
- Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
- In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
- When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g
GRILLED SALMON WITH HAZELNUT BUTTER
Enjoy this grilled salmon with hazelnut butter that's ready in just 20 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Make Hazelnut Butter.
- If fish fillets are large, cut into 4 serving pieces. Sprinkle both sides of fish with salt and pepper.
- Cover and grill fish 4 to 6 inches from medium heat 4 minutes. Turn; spread about 1 tablespoon Hazelnut Butter over each fillet. Cover and grill 4 to 6 minutes longer or until fish flakes easily with fork.
Nutrition Facts : Calories 215, Carbohydrate 1 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 390 mg
GRILLED SALMON WITH LEMON-HAZELNUT SAUCE
Huge hit at BBQ's or entertaining friends. Don't substitute or miss the inclusion of the Franjelico! Just as simple to make for 8-12, just double the recipe.
Provided by Pellerin
Categories Camping
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To roast hazelnuts, spread shelled nuts in a shallow pan and roast in a 275 degree oven for 20 to 30 minutes, until skins crack. To remove skins, rub warm hazelnuts with a rough washcloth. Chop relatively finely - to the consistence of Grape Nuts. DO NOT put them into a food processor. Combine all of the marinade ingredients and place into Zip-Lock bag, sitting in a glass 9 x 13 pan.
- The night before the party, drop your salmon steaks into the marinade. Grill 6-8 minutes on med-high J*U*S*T until opaque (6-8 minutes, depending on thickness of fish. Baste with marinate during cooking and scoop some of the nuts & lemon peel on top to garnish.
Nutrition Facts : Calories 547.2, Fat 44.4, SaturatedFat 4.6, Cholesterol 59, Sodium 353.3, Carbohydrate 8.6, Fiber 2.9, Sugar 1.9, Protein 24.1
GRILLED HERBED SALMON
Fishing for salmon is how we make our livelihood, so we eat it four or more times a week. This recipe is quick, has tasty seasonings and lets the goodness of grilled salmon come through. -Jenny Roth, Homer, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.
Nutrition Facts : Calories 365 calories, Fat 27g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 342mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
BUTTER-BASTED SALMON WITH HAZELNUT RELISH
Steps:
- Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.
- Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
- Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.
- Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
- Do ahead: Relish can be made 6 hours ahead. Cover and chill.
STEAMED SALMON WITH LEMON-HAZELNUT BUTTER
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
- Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
- Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 34 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 2 grams
SIMPLY DELICIOUS GRILLED SALMON
Make and share this Simply Delicious Grilled Salmon recipe from Food.com.
Provided by Moishe Lettvin 1
Categories Very Low Carbs
Time 27m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Fire up your grill.
- Lay salmon on tin foil (enough foil to completely wrap fillet) Melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) Apply salt, garlic and onion to taste.
- Seal the salmon in the foil.
- Grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes.
- Enjoy!
- Serve with salad, bread, wine, beer, good music, whatever.
Nutrition Facts : Calories 389.7, Fat 21.5, SaturatedFat 9.1, Cholesterol 134.8, Sodium 271.4, Protein 46.6
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