Grilled Tranche Of Salmon With Avocado Butter And Corn Leek Salad Recipes

AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING

Steps:

• Preheat a grill to medium-high.
• Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
• Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
• Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.

GRILLED SIDE OF SALMON STUFFED WITH CREAMY CORN AND BACON

Steps:

• Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
• Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
• Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
• Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
• Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.

GRILLED SALMON TACOS WITH AVOCADO SALSA

Steps:

• Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
• While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
• Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

LEMON GRILLED SALMON WITH CORN SALAD

Steps:

• For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
• For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
• Lightly coat both sides of salmon with nonstick spray.
• Sprinkle seasoning mixture over salmon fillets.
• For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
• For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
• Sprinkle a bit of paprika on the salmon.
• Mix blueberries into the corn salad and serve grilled salmon with corn salad.
• Garnish with lemon slices and/or fresh basil sprigs.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

GRILLED SALMON WITH AVOCADO DIP

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
• Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

GRILLED SALMON WITH AVOCADO SALSA

Steps:

• In a small bowl, combine the tomato, avocado, onion, cilantro, oil, garlic and 2 tablespoons vinaigrette. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle salmon with salt and pepper. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 7-9 minutes or until the salmon flakes easily with a fork. Brush with remaining vinaigrette. Serve with salsa.

GRILLED SALMON WITH CORN,TOMATO & AVOCADO RELISH

Steps:

• Combine corn,tomatoes,avacados,onion, parsley, olive oil and lemon juice, season with kosher salt and pepper, set aside.
• Preheat grill to medium, brush salmon filets lightly with olive oil, dust with creole seasoning.
• Cook 4-5 minutes, turn and cook another 4 minute (cook time depends on thickness of filets).
• Serve with corn,tomato avacado relish -- YUMMMMMMY.

GRILLED SALMON WITH BACON AND CORN RELISH

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.

GRILLED TRANCHE OF SALMON WITH AVOCADO BUTTER AND CORN & LEEK SALAD

Steps:

• For the salmon, mix all the herbs and lemon juice together, and marinate the salmon pieces in it for 20-30 minutes. Grill over hot coals until nicely browned on both sides. Peel off skin before serving. Serve on warm corn and leek mixture, and top with avocado butter. For avocado butter: allow butter to soften to room temperature. Mash avocado with fork. Add lemon and lime juices, worcestershire, salt and pepper to taste. Mix into butter with fork or in food processor until smooth. May be served over fish, grilled meats or grilled vegetables. Serves 10.