Barbecued Salmon With Grilled Romaine And Citrus Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED BARBECUED SALMON



Grilled Barbecued Salmon image

For a beautiful blend of sweet and spicy, salmon is grilled and basted with barbecue sauce perked up by brown sugar and hints of chili, soy sauce and lime.-Country Woman Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2/3 cup barbecue sauce
2 tablespoons brown sugar
2 tablespoons chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon lime juice
1 teaspoon soy sauce
4 salmon fillets (6 ounces each)
1 tablespoon minced fresh cilantro

Steps:

  • In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture., Top with reserved sauce; sprinkle with cilantro.

Nutrition Facts : Calories 383 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 785mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein.

GRILLED CITRUS SALMON



Grilled Citrus Salmon image

This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup canola oil
1 medium onion, diced
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 garlic clove, minced
2 salmon fillets (about 1-1/2 pounds each)
orange or lemon slices, optional

Steps:

  • Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

SALMON GRILLED BETWEEN ROMAINE LETTUCE LEAVES



Salmon Grilled Between Romaine Lettuce Leaves image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) salmon fillets
8 large outer romaine lettuce leaves
2 teaspoons olive oil
3 lemons, 2 juiced, 1 sliced thinly
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 teaspoons capers
8 sprigs fresh dill

Steps:

  • Soak twine in hot water for 5 minutes.
  • Rinse salmon in cold water and pat dry with towel.
  • Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water. Drizzle 1/2 teaspoon of oil over the inside (concave) side of leaves.
  • Place salmon fillet in the center of 1 leaf (concave side up).
  • Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf. Season with salt and pepper. Top with 1 teaspoon capers, 2 sprigs of dill, and 1 lemon slice.
  • Place the second leaf, concave side down, over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot.
  • Preheat oven to broil. Set rack in the highest position.
  • Broil romaine-wrapped salmon for 5 minutes per side. The lettuce will blacken-this is a good thing. Cooking time will vary according to the exact thickness of the fillet. (Salmon can also be grilled over direct heat for 5 minutes per side).
  • To serve, instruct guests to cut string and remove top leaf. Yes, they can eat the blackened lettuce.
  • Recommended beverage: Pinot Noir (if salmon is farm-raised), Zinfandel (if salmon is wild)

RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE



Rainbow Trout with Jasmine Rice and Citrus Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h13m

Yield 4 servings

Number Of Ingredients 22

4 rainbow trout, heads removed and cleaned
Salt and black pepper
2 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon olive oil
1 teaspoon butter
Jasmine Rice, recipe follows
Citrus Vinaigrette, recipe follows
3 cups Jasmine rice, rinsed
3 1/2 cups cold water
3/4 cup finely diced onion
1 bay leaf
Salt
White Pepper
1/4 cup Champagne vinegar
3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired
1 tablespoon finely chopped shallots
1 tablespoon Dijon mustard
2 1/2 cups canola-olive oil blend (1 1/4 cups each or your preference)
Salt
White pepper
Steamed fresh seasonal vegetables, accompaniment

Steps:

  • Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
  • Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
  • Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

CITRUS-THYME VINAIGRETTE



Citrus-Thyme Vinaigrette image

Provided by Rachael Ray : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons freshly chopped thyme leaves
2 hearts romaine lettuce, chopped
3 to 4 ribs celery from the heart, chopped
1 yellow bell pepper, seeded and finely chopped
1 small red onion or 1/2 medium, finely chopped

Steps:

  • In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly.

GRILLED SALMON WITH CITRUS VINAIGRETTE



Grilled Salmon With Citrus Vinaigrette image

This is such a summer time recipe. The vinaigrette recipe makes more than you will need. It is great also on aa a salad dressing. It lasts up to 1 week.

Provided by susie cooks

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 -6 ounces salmon steaks or 4 -6 ounces salmon fillets
2 tablespoons olive oil
1 teaspoon garlic, minced
1 teaspoon lemon thyme, chopped
salt and pepper
1 lb fresh spinach
2 oranges
2 pink grapefruit
2 limes
2 lemons
2 tablespoons gingerroot, julienned
1 teaspoon pink peppercorns or 1 teaspoon green peppercorn
1 tablespoon cilantro, chopped
1/4 cup olive oil
2 ounces soy sauce

Steps:

  • Combine garlic, lemon thyme, salt and pepper, olive oil.
  • Pour over salmon.
  • Grill salmon for 6 to 8 minutes on each side, or until done.
  • Juice 1 of each fruit.
  • Segment the remaining fruit.
  • In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
  • Taste and adjust seasonings.
  • Saute spinach with olive oil.
  • Plate spinach and top with salmon.
  • Drizzle with vinaigrette and top with citrus segments.

More about "barbecued salmon with grilled romaine and citrus vinaigrette recipes"

GRILLED SALMON AND ROMAINE SALAD - BETTER HOMES & GARDENS
grilled-salmon-and-romaine-salad-better-homes-gardens image
Web May 4, 2022 Preheat grill to medium-high heat. Brush the salmon and lemon halves with 1 Tbsp. of the olive oil and season with 1/4 tsp. …
From bhg.com
Servings 4
Calories 453 per serving
Total Time 45 mins


GRILLED SALMON SALAD RECIPE WITH CITRUS VINAIGRETTE - VINDULGE
grilled-salmon-salad-recipe-with-citrus-vinaigrette-vindulge image
Web Jan 22, 2021 1 ½ pound fresh salmon filet (pin bones removed and quartered into 4 filets) 1 tablespoon extra virgin olive oil Blackening Spice 1 tablespoon light brown sugar ½ tablespoon kosher salt ½ tablespoon …
From vindulge.com


GRILLED SALMON IN BARBECUE SAUCE - RECIPE - THE …
grilled-salmon-in-barbecue-sauce-recipe-the image
Web Jan 19, 2023 Make at least 3 to 4 passes with an oil-soaked paper towel to create a non-stick surface for the fish. Season salmon with salt and black and place on grill. Cover and cook for 12 minutes per inch of thickness …
From thespruceeats.com


20 BEST GRILLED SALMON RECIPES - FOOD NETWORK
Web Jun 24, 2022 20 Grilled Salmon Recipes You’ll Make All the Time. ... Get the Recipe: Grilled Salmon with Citrus Salsa Verde ... Take a break from the BBQ sauce and …
From foodnetwork.com
Author By


CRISPY BARBECUED SIDE OF SALMON BARBEQUE WITH CUCUMBER YOGURT …
Web Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the eshy side, making the incisions about 1/2-inch deep.
From foodnetwork.com
Author Jamie Oliver
Steps 7
Difficulty Intermediate


BARBECUED SALMON, GRILLED ROMAINE, CITRUS VINAIGRETTE
Web Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side. Whisk citrus with garlic, …
From cookingindex.com


PAN-FRIED SALMON WITH CITRUS VINAIGRETTE - FOOD & WINE
Web May 23, 2017 In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a …
From foodandwine.com


BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE
Web Jul 28, 2012 - Get Barbecued Salmon with Grilled Romaine and Citrus Vinaigrette Recipe from Food Network. Jul 28, 2012 - Get Barbecued Salmon with Grilled …
From pinterest.com


BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE
Web Aug 26, 2020 - Get Barbecued Salmon with Grilled Romaine and Citrus Vinaigrette Recipe from Food Network. Aug 26, 2020 - Get Barbecued Salmon with Grilled …
From pinterest.com


BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE
Web Sep 5, 2020 - Get Barbecued Salmon with Grilled Romaine and Citrus Vinaigrette Recipe from Food Network. Sep 5, 2020 - Get Barbecued Salmon with Grilled …
From pinterest.com


SALMON WITH CITRUS-BALSAMIC VINAIGRETTE RECIPE - THE SPRUCE EATS
Web May 21, 2021 1 1/4 pounds salmon fillet Steps to Make It Gather the ingredients. Preheat oven to 450 F. In a pint jar with a lid, add the orange juice, balsamic vinegar, olive oil, …
From thespruceeats.com


BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE
Web Join Punchfork Discover new recipes, share them with family & friends, and build your own curated collections from over 300k ideas
From punchfork.com


GRILLED ROMAINE RECIPE (WITH LEMON, PARMESAN, AND BREADCRUMBS) …
Web Jul 31, 2021 Dress the romaine. Transfer the romaine cut-side up to a serving platter. Squeeze the juice from the lemon half over the romaine. Season with 1/2 teaspoon …
From thekitchn.com


BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE
Web May 28, 2014 Ingredients. 1/2 small red onion, finely chopped; 1 tablespoon extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 cup dark amber maple syrup; 1 tablespoon …
From recipenet.org


RECIPE FOR BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS …
Web Oct 2, 2022 Chef Delicioso October 2, 2022
From marliave.com


Related Search