Grilledorangeandbourbonsalmonfillets Recipes

BAKED BOURBON AND BROWN SUGAR SALMON NUGGETS

Steps:

• Place peanuts in a large resealable bag and pound into fine crumbs with a rolling pin, meat mallet, or flat side of a can. Add pepper; mix well.
• Melt butter in a nonstick saucepan over medium heat. Add brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring to a boil; cook until sauce thickens and has a syrupy consistency, 20 to 30 minutes. Remove from heat and let cool until it is still hot to the touch but not scalding, about 5 minutes.
• Cut thinner parts of salmon fillets into strips and place in a small bowl. Coat with a little bit of the sauce. Cut thicker parts of salmon fillets into 1-inch cubes and place in the saucepan; stir to coat with sauce. Let sit until flavors combine, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Grease a large glass baking dish with cooking spray.
• Place strips of salmon on one side of the baking dish and cubes on the other, making sure all pieces are coated with sauce but not overlapping. Sprinkle peanut and black pepper mixture evenly on top.
• Bake in the preheated oven until strips flake easily with a fork, 5 to 6 minutes. Remove from the dish and continue baking until cubes flake easily with a fork, about 5 minutes more.

GRILLED SALMON WITH ORANGE GLAZE

Steps:

• Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

GRILLED ORANGE SALMON

Steps:

• In a large bowl, combine the first eight ingredients. Set aside 2 tablespoons marinade for basting. Pour remaining marinade into a bowl. Add salmon; turn to coat. Cover and refrigerate for 2-3 hours., Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

GRILLED ORANGE AND BOURBON SALMON FILLETS

Steps:

• In a bowl whisk together the first 8 ingredients.
• Pour into n a large heavy ziploc plastic bag.
• Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
• Place in the refrigerator for 2 hours.
• Remove the fillets from the bag and reserve the marinade.
• Place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler.
• Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
• Season with salt and pepper.

GRILLED ORANGE AND BOURBON SALMON

Steps:

• Combine first 8 ingredients in a large zip top bag, and add salmon to bag.
• Seal and marinate in refrigerator for 1& 1/2 hours, turning bag occasionally.
• Prepare grill or broiler.
• Remove salmon fillets from bag, reserving marinade.
• Place salmon on broiler pan coated with cooking spray.
• Cook 6 minutes on each side or until fish flakes easily when tested with fork, basting frequently with reserved marinade.

GRILLED BOURBON ONIONS

Steps:

• Preheat a grill to medium. Brush the onions with vegetable oil on both sides and season with salt and pepper. Grill, covered and turning occasionally, until tender and charred, 15 to 20 minutes; roughly chop.
• Combine the bourbon, ketchup, brown sugar and Worcestershire sauce in a large skillet. Simmer over medium-high heat until the sauce has thickened and the alcohol has burned off, about 3 minutes. Stir in the balsamic vinegar and add the onions. Season with salt and pepper. Serve warm or at room temperature.

LEMON-DIJON GRILLED SALMON FOIL PACKET

Steps:

• Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

GRILLED BROWN SUGAR BOURBON SALMON SALAD RECIPE BY TASTY

Steps:

• Preheat the grill to 350°F (180°C).
• Make the vinaigrette. In a small bowl, whisk together the shallot, champagne vinegar, lemon juice, olive oil, and red pepper flakes.
• Make the salad: In a small bowl, whisk together 2 tablespoons olive oil and the Grill Mates® Brown Sugar Bourbon Seasoning. Rub the seasoning paste over the salmon filets.
• Place the salmon on the grill grates, skin-side up, and grill for 4-6 minutes, then flip and continue cooking for another 4-6 minutes, until white lines appear across the filet. Remove the salmon from the grill and flake into thick pieces with a fork. Let cool for about 10 minutes.
• On a small baking sheet, toss the corn, asparagus, and red onion with the remaining ¼ cup olive oil, 1 teaspoon salt, and the black pepper until well coated.
• Place the corn on the grill grates. Cook, turning often, until charred, about 10 minutes. Place the asparagus and red onion on the grill grates and cook, flipping once, for 3-4 minutes, until charred and tender. Remove the vegetables from the grill.
• Stand the corn cobs upright and cut off the kernels, then transfer to a large bowl. Cut the asparagus into 1-inch pieces and add to the same bowl, along with the grilled red onion, tomato, cucumber, and lemon juice. Toss until well combined.
• In a large salad bowl, combine the spring salad mix, grilled vegetable mixture, and salmon. Drizzle with the vinaigrette. Toss well, then serve immediately.
• Enjoy!

GRILLED SALMON FILLETS WITH BALSAMIC GLAZE

Steps:

• Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)
• Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.