Salmon Grilled In White Wine Marinade With Vegetables Recipes

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WHITE WINE GRILLED SALMON



White Wine Grilled Salmon image

A delicious white wine garlic marinade gives this salmon amazing flavor, and keeps it nice and moist when grilled on the BBQ. A definite favorite at our house, and our guests always ask for the recipe!

Provided by ScrappieDoo

Categories     Very Low Carbs

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb salmon fillet, sliced into 4 individual portions
1 cup dry white wine (or enough to cover most of fish)
1 -2 garlic clove, minced
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 dash hot sauce
salt
pepper

Steps:

  • Pour white wine into a non-metallic dish and add remaining ingredients.
  • Marinate fish for at least one hour, turning occasionally.
  • Grill on BBQ flesh side down for 5-6 mins, flip and finish cooking with skin side down, 5-6 mins or until fish flakes. Do not overcook or it will be dry!

Nutrition Facts : Calories 212.4, Fat 7.3, SaturatedFat 1.1, Cholesterol 59.1, Sodium 79.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 22.8

SALMON: GRILLED IN WHITE WINE MARINADE WITH VEGETABLES



Salmon: Grilled in White Wine Marinade With Vegetables image

Delicious! And simple. Takes some time to marinate, but it's worth it. I searched for the perfect grilled salmon recipe, but it didn't seem to exist. So, here is an excellent salmon recipe with all the flavors I wanted: lemon, white wine, garlic, and dill. I topped it with these yummy onions grilled in a foil packet and Caper Mayonnaise.

Provided by Allie 1123

Categories     Lemon

Time 2h

Yield 4 filets, 4-6 serving(s)

Number Of Ingredients 12

4 salmon fillets
salt and pepper
2 teaspoons dried dill
1 garlic clove, chopped
2 -3 tablespoons lemon juice
2 tablespoons olive oil, or up to 1/4 cup olive oil
1/4-1/2 cup dry white wine (I used Chardonnay)
2 -3 lemons, sliced
1 -2 onion, sliced (I used red, but it doesn't really matter)
3 garlic cloves, quartered
salt and pepper
olive oil

Steps:

  • Arrange salmon filets in dish. Season with salt and pepper. Cover filets with dill, garlic, lemon juice, olive oil, and white wine. Rub seasonings into the salmon (I rubbed it in after every ingredient).
  • Turn salmon over to marinate in sauce. Let marinate in refrigerator at least one hour before grilling.
  • Assemble lemons, onions, and garlic on a sheet of aluminum foil. Sprinkle with salt, pepper, and olive oil. Fold foil into packet.
  • Fire up the grill and put on the vegetable packet. Allow to cook 20 minutes before adding salmon.
  • Put vegetables on top tier of grill. Add salmon skin side down and grill 8-15 minutes, or until fish flakes easily.
  • Serve salmon topped with vegetables and Caper Mayonnaise. Enjoy!

GRILLED SALMON WITH RED WINE BBQ SAUCE, HAZELNUT BUTTER AND CRACKED WHEAT SALAD WITH GRILLED VEGETABLES



Grilled Salmon with Red Wine BBQ Sauce, Hazelnut Butter and Cracked Wheat Salad with Grilled Vegetables image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 38

1/4 cup coarsely chopped toasted hazelnuts
1/4 cup coarsely chopped dried cherries
1 1/2 sticks unsalted butter, at room temperature
Salt and freshly ground black pepper
1 cup medium-grind bulgur
2 1/2 cups boiling water
Salt and freshly ground black pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 zucchini, halved lengthwise
4 stalks asparagus, trimmed
1/2 pint cherry tomatoes
2 jalapeno peppers, grilled, peeled, and chopped with seeds
Canola oil
1/2 cup freshly chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
3 lemons, juiced
1/2 cup extra-virgin olive oil
2 tablespoons canola oil
2 shallots, finely chopped
1 clove garlic, finely chopped
2 cups red wine (recommended: Columbia Crest Merlot)
1 1/2 cups ketchup
3/4 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 chopped canned chipotle chile in adobo
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Salt and freshly ground black pepper
4 (6-ounce) skin-on salmon fillets
Canola oil
Salt and pepper
Parsley leaves, for garnish

Steps:

  • For the hazelnut butter: Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper. Transfer to a small bowl, cover and refrigerate for 30 minutes. Remove from refrigerator 15 minutes before using.
  • For the salad: Heat the grill to high. Place the bulgur in a large bowl; add the boiling water, 2 teaspoons salt and 1/4 teaspoon pepper, stir and let sit at room temperature until tender, about 25 minutes. If any water remains, place in a fine sieve and press down on it.
  • Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper.
  • Grill the vegetables on the grates of the grill in a single layer. Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin, seeds and core and coarsely chop. Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side. Remove from the grill and cut crosswise into 1/2-inch thick slices. Grill the asparagus for 3 to 5 minutes per side or until just crisp tender. Remove from the grill and cut on the bias into 1/2-inch pieces. Grill the tomatoes until charred all over and just tender, about 5 minutes total.
  • Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur. Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl. Add the dressing to the salad and toss to combine. Let sit at room temperature until serving.
  • For the Barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes.
  • Add the wine, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly.
  • For the salmon: Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat. Brush salmon on both sides with canola oil and season with salt and pepper. Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds. Remove from the grill, place on a platter and brush with more of the sauce. Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet. Garnish with parsley leaves and serve.

GRILLED SALMON



Grilled Salmon image

My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!

Provided by Nanasnthakchen

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

Time 1h

Yield 6

Number Of Ingredients 10

½ cup olive oil
¼ cup lemon juice
4 green onions, thinly sliced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
½ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
3 pounds salmon fillets

Steps:

  • Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
  • Preheat grill for medium heat and lightly oil the grate.
  • Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 1.8 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 0.4 g, Protein 41.8 g, SaturatedFat 4.4 g, Sodium 299 mg, Sugar 0.5 g

GRILLED MARINATED SALMON



Grilled Marinated Salmon image

My husband goes fishing, so I had to get creative with whatever he brings home. This is grilled salmon in a tasty, homemade marinade. Serve with potato and a salad.

Provided by JEANA

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

Time 1h45m

Yield 4

Number Of Ingredients 8

¼ cup soy sauce
¼ cup rice wine vinegar
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon mustard powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 pounds salmon fillets

Steps:

  • In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
  • Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
  • Preheat an outdoor grill for medium high heat and lightly oil grate.
  • Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 8.6 g, Cholesterol 125.9 mg, Fat 18.2 g, Fiber 0.5 g, Protein 46.4 g, SaturatedFat 2.7 g, Sodium 1002.4 mg, Sugar 6.7 g

GRILLED SALMON WITH WHITE WINE CREAM SAUCE RECIPE - (4/5)



Grilled Salmon with White Wine Cream Sauce Recipe - (4/5) image

Provided by CarlaKay

Number Of Ingredients 11

1/2 cup dry white wine
1/4 cup fresh-squeezed lemon juice
1 Tbls. granulated sugar
1 Tbls. ground black pepper
1 tsp. salt
1 pinch dried thyme
1 cup heavy whipping cream
1 cup real butter - sliced, room temperature
4 Salmon fillets
garlic pepper salt blend - as needed
olive oil OR vegetable oil - as needed

Steps:

  • In a saucepan over medium-high heat, combine wine, lemon juice, sugar, pepper, salt, and thyme. Bring to a boil and reduce by half. Reduce heat to medium, add cream to pan, and cook, stirring often, until thick. Remove pan from heat and slowly whisk in butter until melted. Cover pan, set aside, and keep warm. Lightly coat salmon with garlic pepper salt. Grill or saute salmon in a small amount of olive oil a skillet over medium-high heat until pink. Do not overcook. Pour prepared sauce over salmon.

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