Michael Symons Grilled Salmon With Shaved Carrot And Peanut Sal Recipes

PLANKED EVERYTHING BAGEL SPICED SALMON

Steps:

• Soak a large cedar plank (big enough to fit the entire salmon fillet) in water for at least 30 minutes.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to heat to 350 degrees F.
• While your grill is coming up to temperature, prepare the salmon. Place the salmon skin-side down on the cedar plank. Brush the flesh side of the salmon with the mustard, then liberally season with the everything spice.
• Place on the indirect heat side of the grill, close the lid, and cook until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. Cook the salmon longer if you like it more done. Cut into slices and serve.
• Oven method: Bake on a rimmed baking sheet at 350 degrees F until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes.

QUICK MARINATED GRILLED SCALLOPS

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

MICHAEL SYMON'S GRILLED SALMON AND ZUCCHINI SALAD RECIPE - (4.7/5)

Steps:

• 1. Preheat grill or grill pan to high heat. 2. Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once. 3. Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Place 1 fillet on each of 4 plates. Top each serving with about 2/3 cup salad; sprinkle each serving with 1 tablespoon almonds. Nutritional Information Amount per serving Calories: 379 Fat: 22.7g Saturated fat: 3g Monounsaturated fat: 11.2g Polyunsaturated fat: 4g Protein: 38.2g Carbohydrate: 4.8g Fiber: 1.6g Cholesterol: 89mg Iron: 1.4mg Sodium: 461mg Calcium: 50mg

MICHAEL SYMON'S GRILLED SALMON WITH SHAVED CARROT AND PEANUT SAL

Steps:

• Season salmon with salt and pepper, brush on olive oil.
• Grill for 2 minutes per side.
• While the salmon is grilling shave the carrots, toast the cumin seeds, slice the scallions thinly and tear the mint leaves.
• Place carrots, cumin, scallions and mint in a large mixing bowl with the peanuts.
• Whisk together the oil and red wine vinegar and add to the shaved vegetables. Season liberally with salt and pepper. Place the salmon on a platter and top with the shaved carrot salad.