SUN-DRIED TOMATO CEDAR PLANK SALMON
This is a delicious version of a grilled salmon using cedar planks that have been soaked in water overnight to add smokiness and flavor to the salmon.
Provided by Ben S.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 3h30m
Yield 6
Number Of Ingredients 6
Steps:
- Soak the cedar planks in water for several hours or overnight.
- Preheat an outdoor grill for high heat. Brush the planks with olive oil.
- Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
- Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 13.1 g, Cholesterol 66.1 mg, Fat 54.4 g, Fiber 2.8 g, Protein 24.7 g, SaturatedFat 8 g, Sodium 550.5 mg, Sugar 3.5 g
SALMON SLIDERS WITH SUN-DRIED TOMATO SPREAD
My husband isn't a fan of salmon burgers, but he devoured these! The combination of feta, dill and fresh salmon on the toasted pretzel bun, topped with sun-dried tomato mayonnaise, changed his mind. The pickle adds tartness and crunch to balance the flavors and textures perfectly. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving., Meanwhile, in a large bowl, combine the feta, saltines, egg, red onion and dill. Place salmon in a food processor; pulse until coarsely chopped and add to feta mixture. Mix lightly but thoroughly. Shape into eight 1-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve on buns with mayonnaise mixture and pickles.
Nutrition Facts : Calories 515 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein.
SALMON STUFFED WITH MIXED OLIVES & SUN-DRIED TOMATOES
Make and share this Salmon Stuffed With Mixed Olives & Sun-Dried Tomatoes recipe from Food.com.
Provided by kelly in TO
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425F and prepare baking sheet with cooking spray.
- Finely chop the olives, sun dried tomatoes, breadcrumbs, oil, garlic, and mustard, by hand or using a food processor.
- Make a 1.4 inch vertical slit in the top of each salmon fillet to within 1/4 inch of each end. Divide the filling and stuff the fish. Bake in the center of the oven for 10 minutes per inch of thickness. Garnish with fresh parsley or basil.
Nutrition Facts : Calories 189.9, Fat 8.1, SaturatedFat 1.2, Cholesterol 58.4, Sodium 360.6, Carbohydrate 5.1, Fiber 1, Sugar 1.2, Protein 23.5
GRILLED SALMON W/ SUN-DRIED TOMATO, OLIVE, CAPER, & PARSLEY RELISH RECIPE - (4.5/5)
Provided by á-588
Number Of Ingredients 9
Steps:
- Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minutes, or until ingredients are uniform size and well combined. Serve over grilled fish.
AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES
I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many awards for this recipe....try it and you will see why!!
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
- With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
- Preheat grill.
- Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
- Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
- Remove the fish from the grill.
Nutrition Facts : Calories 266.6, Fat 18, SaturatedFat 2.6, Cholesterol 59.1, Sodium 669.9, Carbohydrate 2.5, Fiber 0.4, Sugar 0.1, Protein 23.2
SALMON-STUFFED TOMATOES
You can serve this salmon salad in a tomato as suggested or by itself on a bed of lettuce. Either way, folks will rave about the wonderful flavor.-Glennis Stuart Liles, Greenup, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the salmon, celery, pickle, chives and green pepper. In a small bowl, combine the mayonnaise, lemon juice, salt and lemon-pepper. Add to salmon mixture and mix gently. Cover and refrigerate for 2 hours. , Core tomatoes; cut into four to six wedges, not cutting all the way through. Place tomatoes on each of six salad plates; top with salmon salad.
Nutrition Facts :
SALMON WITH BREADCRUMB, OLIVE AND SUN-DRIED TOMATO CRUST
Categories Fish Olive Tomato Bake Dinner Seafood Salmon Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
- Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
- *Available in Asian markets and in the Asian foods section of some supermarkets.
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