CINNAMON ORANGES
Steps:
- Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
- Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.
GRILLED MERGUEZ AND ONIONS WITH MINT-LEMON COUSCOUS
In this summery salad, spicy merguez are grilled until seared, then served over a mound of couscous and vegetables that have been seasoned with herbs, cumin and plenty of lemon. Red onions wedges, grilled on one side only, are charred and caramelized in some parts while staying crisp and pungent in others. If you can't get merguez (which are traditional North African sausages made from lamb, beef or a combination of both), you can substitute any other spicy sausages. Choose something with a bite to contrast with the juicy sweetness of fresh tomatoes and cucumbers. Note that those without grill access can easily use the broiler here.
Provided by Melissa Clark
Categories weekday, grains and rice, sausages, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.
- Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.
- Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.
- Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes. Or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.
- Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.
- When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.
- To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.
SALMON FILLET WITH CARAMELISED ONION
This salmon recipe has a great end result and we love what the caramelised onion brings to the dish . It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal.
Provided by The Flying Chef
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
- Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
- Season with salt and pepper and add rosemary, stir to combine.
- For the Salmon.
- Season salmon fillets on both sides with salt and pepper.
- Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
- As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
- Serve fish topped with onion and your favourite side dish.
Nutrition Facts : Calories 631.9, Fat 20.9, SaturatedFat 3.6, Cholesterol 146.4, Sodium 544.8, Carbohydrate 35.5, Fiber 1.8, Sugar 24.1, Protein 66.5
SPICY SALMON WITH CARAMELIZED ONIONS
I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.
Provided by Sabrina Romeo
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 50m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g
CARAMELIZED ONIONS ON THE GRILL
These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!
Provided by The Dahl House
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 15.3 g, Cholesterol 30.7 mg, Fat 11.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 473.7 mg, Sugar 7 g
CARAMELIZED ZUCCHINI WITH MINT
Categories Side Sauté Quick & Easy Vinegar Mint Zucchini Summer Healthy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the zucchini slices in batches with salt and pepper to taste for 2 minutes on each side, or until they are deep golden and tender, and stir in the mint and the vinegar to taste.
GRILLED SALMON WITH BALSAMIC ONIONS
Make and share this Grilled Salmon With Balsamic Onions recipe from Food.com.
Provided by Oolala
Categories Onions
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 449.7, Fat 17.8, SaturatedFat 2.7, Cholesterol 165.4, Sodium 215.1, Carbohydrate 6.7, Fiber 1.8, Sugar 1.6, Protein 64.1
GRILLED TUNA/SALMON WITH CARAMELIZED ONIONS, CINNAMON AND MINT
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving. Heat the grill to high for direct grilling. Brush the tuna/salmon on both sides with the oil oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side. Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving.
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