Salty Sweet Barbecue Salmon And Broccoli Recipes

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SALTY-SWEET BARBECUE SALMON AND BROCCOLI



Salty-Sweet Barbecue Salmon and Broccoli image

This salmon and broccoli sheet-pan dinner gets a boost from bottled oyster sauce, which is made from caramelized oyster juices, salt and sugar, and tastes like a sweet yet briny soy sauce. It makes the perfect base for a rich barbecue sauce that comes together in just 10 minutes. Caramelized sugar, tomato paste and soy sauce quickly create depth, while vinegar balances the sweetness. The salty-sweet sauce complements the buttery salmon and does double duty as a glaze and finishing sauce. It also serves as a terrific marinade for chicken and steak, so you may want to make a double batch of it.

Provided by Kay Chun

Categories     dinner, weeknight, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound broccoli florets, cut into 1-inch pieces (about 8 cups)
12 scallions, trimmed and halved crosswise
1 (1-inch) piece fresh ginger, peeled and julienned (about 1 1/2 tablespoons)
1/4 cup safflower or canola oil
Kosher salt and black pepper
2 tablespoons finely chopped yellow onion
1 tablespoon minced garlic
1 teaspoon tomato paste
3 tablespoons turbinado sugar (or 2 tablespoons light brown sugar)
6 tablespoons oyster sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon low-sodium soy sauce
4 (6-ounce) skin-on salmon fillets
Steamed rice, for serving

Steps:

  • Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 tablespoons oil. Season with salt and pepper, and toss to coat. Spread in an even layer and roast until softened, about 15 minutes.
  • While the broccoli mixture roasts, prepare the oyster barbecue sauce: In a small saucepan, heat the remaining 2 tablespoons oil over low. Add onion and garlic, and cook until softened, about 2 minutes. Add tomato paste and cook, stirring frequently, for 1 minute. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 minutes. Stir in 1/2 cup water (be careful, as the mixture may splatter a little), then the oyster sauce, vinegar and soy sauce. Bring to a simmer. (The sugar may seize, but keep stirring; it will dissolve.) Cook, stirring, until sauce is thickened, about 5 minutes. Season generously with pepper. Remove 1/2 cup and set aside for passing at the table.
  • Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining oyster barbecue sauce in the saucepan. Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
  • Divide salmon and vegetables among plates. Serve with steamed rice and the reserved barbecue sauce.

5-INGREDIENT SALMON AND BROCCOLI STIR-FRY



5-Ingredient Salmon and Broccoli Stir-Fry image

When fresh wild Alaskan salmon is out of season, what's a girl to do? It's frozen salmon to the rescue. Since the texture of seafood changes from freezing, it's important to add moisture back in and cook it right. I've discovered that cutting salmon into bite-size pieces, like those in this stir-fry, enhances the texture of this omega-3-rich fish.

Provided by Michelle Dudash

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 large bunch broccoli, florets cut bite-size, long stems sliced (about 4 cups)
Finely grated zest and juice of 1 medium orange (See Cook's Note)
2 teaspoons reduced-sodium soy sauce, plus more for serving
1 pound salmon, skinned, patted dry and cut into bite-size pieces
2 cloves garlic, minced
Serving suggestions: rice or noodles

Steps:

  • Add 1/2 inch water to a large wok or saute pan and bring to a boil over high heat. Add the broccoli, covering loosely to allow steam to escape, and cook until bright green and nearly fork-tender, about 4 minutes. Drain and transfer the broccoli to a plate. Wipe the remaining broccoli debris out of the pan.
  • Combine the orange zest, juice and soy sauce in a small bowl. Season the salmon with a pinch of salt and black pepper. Place the pan over medium-high heat and add 1 tablespoon high-heat cooking oil, like rice bran, canola or grapeseed. Tilt the pan to thoroughly coat the surface where you will be placing the salmon. Carefully add the salmon to the hot oil, reduce the heat to medium, and sprinkle in the garlic. Cook, undisturbed until browned on the bottoms, and the sides of the salmon turn opaque, about 3 minutes. Pour in the orange and soy sauce, and turn the salmon. Add the broccoli and reduce the heat to medium-low. Cook until the salmon is cooked through and the juice thickens a bit, about 3 minutes. Spoon the sauce over the salmon and broccoli and serve with rice or noodles and additional soy sauce.

Nutrition Facts : Calories 265 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 240 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 22 grams

STEAMED SALMON WITH BROCCOLI AND SHALLOTS



Steamed Salmon with Broccoli and Shallots image

This steamed salmon dish is simple, tasty, and wholesome. Serve over brown rice or quinoa.

Provided by Cinderella

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

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon olive oil
1 shallot, thinly sliced
1 clove garlic, minced
2 (8 ounce) salmon fillets
salt and ground black pepper to taste
2 cups fresh broccoli
1 lemon, cut in half

Steps:

  • Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until soft and fragrant, about 3 minutes.
  • Sprinkle salmon fillets with salt and pepper on both sides. Place fillets, skin-side up, in the skillet; cook for 4 minutes. Flip salmon skin-side down and spread shallot and garlic over top. Add broccoli around the fillets, stirring to coat in oil. Squeeze lemon halves over salmon and broccoli.
  • Cover the skillet and steam until salmon is cooked through and flakes easily with a fork, about 5 minutes.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 16.8 g, Cholesterol 100 mg, Fat 20.5 g, Fiber 5.2 g, Protein 52 g, SaturatedFat 3.8 g, Sodium 205.9 mg, Sugar 2.4 g

SWEET GLAZED SALMON



Sweet Glazed Salmon image

This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite.

Provided by Leeves

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

Time 1h20m

Yield 4

Number Of Ingredients 12

¼ teaspoon olive oil
1 clove garlic, minced
¼ cup soy sauce
½ lemon, juiced
1 teaspoon honey
½ teaspoon olive oil
⅓ teaspoon packed brown sugar
¼ teaspoon sea salt, plus more for garnish
¼ teaspoon ground black pepper, plus more for garnish
¼ teaspoon red pepper flakes
4 (6 ounce) fillets salmon
1 tablespoon olive oil

Steps:

  • Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
  • Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 5 g, Cholesterol 74.7 mg, Fat 14.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.7 g, Sodium 1082.3 mg, Sugar 2.2 g

SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD



Salty-Sweet Salmon With Ginger and Spicy Cucumber Salad image

This 2006 recipe came to The Times by way of David Myers, the American chef and restaurateur, when Amanda Hesser called upon him to re-interpret this 1961 Times recipe for Chinese barbecued spareribs. He kept the simple soy-garlic-ketchup (yes, ketchup) marinade intact and applied it to salmon. He then served it with a preserved ginger relish and a cucumber salad seasoned with shichimi togarashi, a fiery Japanese spice blend (red pepper flakes make a fine substitute). If you don't have the time to make the relish and cucumber salad, serve the salmon with a few slivers of preserved ginger from a jar, a pile of white rice and some sautéed greens. That's better than your standard grilled salmon by a mile.

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup fish sauce
1 1/2 teaspoons rice-wine vinegar
3/4 teaspoon sugar, or to taste
1/4 cup peeled and finely grated (or minced) ginger
1/4 cup honey
1/4 cup soy sauce
1 clove garlic, crushed
1 1/2 tablespoons ketchup
4 6-ounce pieces salmon fillet
1 cup rice-wine vinegar
1/4 cup sugar
1 tablespoon kosher salt
1/2 teaspoon togarashi (or ground red pepper flakes)
1 1/2 teaspoons grated ginger
1 English cucumber, seeded and sliced 1/8,-inch thick

Steps:

  • Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
  • Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
  • Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
  • Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 13 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 5 grams, Sodium 2461 milligrams, Sugar 34 grams

SALTY-SWEET GRILLED SALMON



Salty-Sweet Grilled Salmon image

I found this recipe on allrecipes, it looked really good, so i decided that i'd share it here. I haven't tried it yet, but i hope you like it!

Provided by swimmer175

Categories     Beginner Cook

Time 2h16m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs salmon fillets
lemon pepper, to taste
garlic powder, to taste
salt, to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Steps:

  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  • Preheat grill for medium heat.
  • Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Nutrition Facts : Calories 267.8, Fat 13, SaturatedFat 1.8, Cholesterol 59.1, Sodium 974.1, Carbohydrate 12.8, Fiber 0.1, Sugar 12, Protein 24.4

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE



Grilled Salmon with Crunchy Sweet Mustard Vinaigrette image

Provided by Bobby Flay

Categories     Mustard     Quick & Easy     Salmon     Summer     Grill/Barbecue

Yield Serves 4; can be doubled for 6 to 8

Number Of Ingredients 11

For the vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
Salt and freshly ground black pepper
For the salmon:
4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive oil
Salt and freshly ground black pepper

Steps:

  • Vinaigrette:
  • Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
  • Salmon:
  • 1. Heat your grill to high.
  • 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
  • 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

GRILLED SALMON WITH BROCCOLINI



Grilled Salmon With Broccolini image

Healthy, easy and delicious. I got this recipe from a Sweet Bay Supermarket recipe card. The fish is moist and very flavorful and the combo of salmon and broccolini is superb. I have used jarred garlic and Minute Maid frozen lemon juice (thawed). If you can't find broccolini, you can used Broccoli Rabe.

Provided by mandabears

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons italian seasoning, divided
2 teaspoons olive oil
1/2 teaspoon lemon zest, finely grated
3 garlic cloves, minced, divided
16 ounces salmon fillets, about 3/4 inches thick
3/4 lb Broccolini, stems removed, chopped coarsely
1 shallot, diced
10 cherry tomatoes, halved
1 tablespoon rice vinegar

Steps:

  • In a small bowl combine 1 tablespoon lemon juice, 1 teaspoon italian seasoning, 1 teaspoon of the olive oil, lemon zest and 1/3 of the garlic.
  • Brush mixture on the salmon filets.
  • Coat grill rack with nonstick cooking spray.
  • Preheat grill to high(400-450 degrees Fahrenheit) .
  • Place salmon on grill skin side down.
  • Grill for 8-10 minutes without turning or until fish flakes easily with fork.
  • Remove fish from grill; cover and keep warm.
  • In a large nonstick skillet bring 2 cups water to boiling over medium heat.
  • Add broccolini;reduce heat and simmer for 2 minutes.
  • Transfer broccolini to large bowl of cold water.
  • Discard cooking water from skillet.
  • Return skillet to medium high heat.
  • Add olive oil.
  • Add shallot and remaining italian seasoning.
  • Cook for 2 minutes or until shallot is softened.
  • Add tomatoes and remaining garlic.
  • Cook for 2 minutes or until tomato skins begin to shrivel.
  • Return broccolini to skillet.
  • Add vinegar and remaining 1/2 tablespoon lemon juice.
  • Cook and stir 1-2 minutes until heated through.
  • Place on serving platter and top with salmon.

Nutrition Facts : Calories 178.3, Fat 7.3, SaturatedFat 1.2, Cholesterol 51.6, Sodium 87.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.3, Protein 23.7

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