Grilled Salmon With Hoisin Glaze And Plum Relish Recipes

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GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH



Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon ancho chile powder
Salt and freshly ground pepper, to taste
4 salmon fillets, 6 ounces each
2 medium ripe tomatoes, chopped
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper, to taste

Steps:

  • In small saucepan over high heat, reduce vinegar to 1/4 cup. In mixing bowl, combine vinegar syrup with mustard, honey, Worcestershire and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush salmon with the glaze and grill 3 minutes on each side. Serve with Spicy Tomato Relish.
  • For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

GRILLED SALMON WITH HOISIN GLAZE AND PLUM-GINGER RELISH



Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish image

Provided by Chris Schlesinger

Categories     Fish     Fruit     Ginger     Onion     Backyard BBQ     Dinner     Vinegar     Plum     Salmon     Grill     Grill/Barbecue     Sesame     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 6 (main course) servings

Number Of Ingredients 10

4 ripe plums, unpeeled, pitted and finely diced
2 tablespoons fresh ginger, peeled and minced
1/4 cup unseasoned rice wine vinegar
6 (8-ounce) salmon fillets with skin
3 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons freshly coarse-ground black pepper
1/2 cup hoisin sauce
1/4 cup scallions, white and green parts, thinly sliced
3 tablespoons sesame seeds, toasted

Steps:

  • In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
  • Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
  • Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.
  • Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.

SALMON STEAKS WITH HOISIN GLAZE



Salmon Steaks With Hoisin Glaze image

This Asian-inspired salty-sweet dish is will get even the pickiest eaters interested in fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 18m

Number Of Ingredients 5

1 tablespoon fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
Coarse salt and ground pepper

Steps:

  • Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
  • Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
  • Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

Nutrition Facts : Calories 312 g, Fat 16 g, Protein 30 g

HOISIN-GLAZED SALMON



Hoisin-Glazed Salmon image

A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!

Provided by Lisa Arlotti

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 6

Number Of Ingredients 8

⅓ cup reduced-sodium soy sauce
¼ cup hoisin sauce
1 tablespoon chili garlic sauce
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger root
1 clove garlic, pressed
2 tablespoons olive oil
6 (6 ounce) skinless, boneless salmon fillets

Steps:

  • Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
  • Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.9 g, Cholesterol 99.4 mg, Fat 23.1 g, Fiber 0.5 g, Protein 34.6 g, SaturatedFat 4.4 g, Sodium 848.3 mg, Sugar 3.3 g

GRILLED SALMON WITH BACON AND CORN RELISH



Grilled Salmon with Bacon and Corn Relish image

You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 2

Number Of Ingredients 12

6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions - white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves

Steps:

  • Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  • Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
  • Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
  • Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
  • Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
  • Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
  • Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Nutrition Facts : Calories 604.5 calories, Carbohydrate 20.2 g, Cholesterol 140.8 mg, Fat 33.1 g, Fiber 3.5 g, Protein 56.6 g, SaturatedFat 8.2 g, Sodium 754.8 mg, Sugar 4 g

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH



Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
2 medium ripe tomatoes, chopped
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper, to taste

Steps:

  • In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

Nutrition Facts : Calories 330 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 439 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 34 grams, Sugar 17 grams

SALMON WITH MANDARIN HOISIN GLAZE



Salmon With Mandarin Hoisin Glaze image

This is my variation of a recipe from Martha Stewarts Everyday Food. This recipe really covers up any fishy flavor and it is super quick and easy. Hoisin sauce can be found in the oriental section of your grocery story... usually by the soy sauce. This recipe works for 2-4 salmon pieces. Enjoy!

Provided by I Can Cook

Categories     < 15 Mins

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 -4 pieces salmon
coarse salt
ground pepper
1 (11 ounce) can mandarin oranges, drained (save juice for glaze)
1 1/2 tablespoons mandarin orange juice
2 tablespoons hoisin sauce
2 teaspoons honey (less if you don't like it so sweet)

Steps:

  • Mix together glaze.
  • Rinse salmon and pat dry. Season both sides with salt and pepper. Place salmon in a baking dish and pour glaze over top.
  • Place drained oranges on top.
  • Broil salmon 4" from heat source for 10-13min.

Nutrition Facts : Calories 144.2, Fat 1.1, SaturatedFat 0.1, Cholesterol 0.5, Sodium 261.9, Carbohydrate 34.8, Fiber 3.3, Sugar 27.5, Protein 1.9

GLAZED GRILLED SALMON



Glazed Grilled Salmon image

Steamed baby red potatoes and a crunchy cucumber and snow pea salad are great accompaniments to this flavourful salmon.

Provided by evelynathens

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

3 tablespoons packed dark brown sugar
4 teaspoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 (7 ounce) salmon steaks (about ¾ inch thick)

Steps:

  • Prepare bbq (medium-high heat).
  • Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
  • Transfer 1 tblsp glaze to small bowl; mix in rice vinegar and set aside.
  • Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
  • Place salmon steaks, glazed side down, onto bbq.
  • Grill until glaze is slightly charred, about 4 minutes.
  • Brush top side of salmon steaks with remaining glaze in medium bowl.
  • Turn salmon over and grill until second side is slightly charred and salmon is just opaque in centre, about 5 minutes longer.
  • Transfer salmon to plates.
  • Drizzle reserved glaze to small bowl over salmon and serve.

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