FAST SALMON WITH A GINGER GLAZE
This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Season salmon fillets with salt.
- Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
- Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
- Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
- Sprinkle basil on top of salmon; spoon glaze over basil.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 13.4 g, Cholesterol 100 mg, Fat 13.7 g, Fiber 0.1 g, Protein 48.4 g, SaturatedFat 3.1 g, Sodium 519.1 mg, Sugar 10.6 g
GLAZED SALMON
Steps:
- Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade.
- Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish.
- Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 4.8 g, Cholesterol 41.8 mg, Fat 10 g, Protein 16.1 g, SaturatedFat 1.9 g, Sodium 57 mg, Sugar 4.4 g
CIDER GRILLED SALMON
Make and share this Cider grilled Salmon recipe from Food.com.
Provided by Dawnab
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine cider and soy in nonreactive pan.
- Bring to a boil, reduce to medium and cook for 3 minutes.
- Add butter and garlic.
- Cook until sauce is thick enough to coat the back of a spoon.
- Cool for 30 minutes Brush marinade over salmon, let sit 30 minutes then cook on grill.
SALMON WITH CIDER SAUCE
Steps:
- Saute the shallot in olive oil, add the apple cider, cinnamon stick, orange zest, and adjust the seasoning with salt and pepper. Allow this to simmer until it has reduced to about 1 cup in volume. Place the salmon on a baking pan, baste with cider mixture, and roast in a 350-degree oven for 15 - 20 minutes, basting as necessary.
APPLE CIDER-GLAZED SALMON
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
- In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
- Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
- Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.
SALMON AND SCALLOP STEW WITH HARD CIDER AND GINGER
Provided by Marian Burros
Categories dinner, soups and stews, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse scallops and remove the tough little cartilage from the side if it is attached. Trim or cut them so that all are about the same size.
- Rinse and trim salmon of all bones, skin and excess fat. Cut into chunks slightly larger than the scallops.
- Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
- Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture. Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups. Remove julienned ginger and reserve. Season broth with salt and pepper. Strain through a fine sieve or cheesecloth into a shallow pan.
- Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth. Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
- Spoon evenly into warmed bowls, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 1371 milligrams, Sugar 11 grams, TransFat 0 grams
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