Chargrilled Salmon Relish Recipes

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CHARBROILED SALMON



Charbroiled Salmon image

This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade.

Provided by Alan Harasimowicz

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 2h15m

Yield 4

Number Of Ingredients 7

1 cup soy sauce
2 tablespoons red wine
½ teaspoon ground ginger
½ teaspoon ground black pepper
2 pounds salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish

Steps:

  • Combine soy sauce, red wine, ginger, and black pepper in a large, resealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air, and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours.
  • Preheat an outdoor grill for medium high heat.
  • Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 8.6 g, Cholesterol 133.9 mg, Fat 24.9 g, Fiber 2.2 g, Protein 50.2 g, SaturatedFat 5 g, Sodium 3758.2 mg, Sugar 1.4 g

GARLIC HERB GRILLED SALMON



Garlic Herb Grilled Salmon image

Garlic Herb Grilled Salmon - moist and juicy salmon with garlic, herbs, olive oil and lemon marinade. This is the best grilled salmon recipe ever and takes only 8 minutes on gas grill.

Provided by Rasa Malaysia

Categories     American Recipes

Time 38m

Number Of Ingredients 9

1 lb. (0.4 kg) salmon (top loin, loin or second cut)
lemon wedges, for serving
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped Italian basil
1 tablespoon chopped Italian parsley
1 tablespoon lemon juice
1/2 teaspoon salt
3 dashes ground black pepper

Steps:

  • Mix all the Marinade ingredients in a bowl, stir to mix well.
  • Marinate the salmon with the Marinade for 20 minutes.
  • Heat up a gas grill to medium heat, at 350°F (176°C). Remove the marinated salmon from the Marinade and place it on top of the gas grill. Place the salmon, skin side down at a 45 degree angle to form beautiful char marks. Grill the salmon for 4 minutes, uninterrupted. Turn the salmon over and grill for another 4 minutes, uninterrupted. Baste with the remaining Marinade mixture while grilling.
  • Depending on the type of salmon cuts you use, you might need to grill it for longer (or shorter) time. The salmon is cooked when white stuff starts to seep out from the inside. If the salmon is not cooked yet but already charred, move the salmon to the indirect heat side of the gas grill. Cover the lid and cook for 1-2 minutes or until the inside is completely cooked through. Remove from the grill and serve immediately with lemon wedges, dill sauce, or sweet chili sauce.

Nutrition Facts : Calories 228 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 people, Sodium 342 milligrams sodium, Sugar 1 grams sugar

ROASTED SALMON WITH WALNUT-PEPPER RELISH



Roasted Salmon With Walnut-Pepper Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)

Steps:

  • Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
  • Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Nutrition Facts : Calories 446 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 207 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 46 grams, Sugar 1 grams

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY



Grilled Salmon With Avocado Salsa Recipe by Tasty image

Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 salmon fillets
2 avocados
¼ red onion
1 lime, juiced
1 tablespoon olive oil
1 ½ teaspoons salt
cilantro, chopped for garnish

Steps:

  • In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
  • Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
  • In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
  • Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
  • Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram

CHARGRILLED SALMON RELISH



Chargrilled Salmon Relish image

Provided by Food Network

Categories     condiment

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

One 2-pound Pacific or wild caught salmon fillet
2 teaspoons olive oil, plus more for vegetables
5 pinches sea salt, plus 1/2 teaspoon, divided
5 pinches coarsely ground black pepper, plus 1/2 teaspoon, divided
5 pinches seafood seasoning (recommended: Old Bay Seasoning)
2 cups grape tomatoes, halved lengthwise
2 cups quartered cremini mushrooms
1 cup half-moon shaped sliced red onion
2 cans whole kernel corn
1 cup halved dried apricots
1 fistful fresh tarragon leaves, coarsely chopped

Steps:

  • Preheat an outdoor grill or an indoor grill pan.
  • Line the bottom of a roasting pan with aluminum foil. Put the salmon in the roasting pan and drizzle both sides with olive oil, about 1 teaspoon on each side. On both sides of the salmon, sprinkle about 5 pinches each of salt, black pepper and seafood seasoning.
  • Put the salmon directly on the grill and cook for 5 to 7 minutes on each side. You'll know it's done when the natural fat of the salmon starts to seep out. Put the salmon back in the roasting pan and set aside.
  • In a mixing bowl, combine all of the vegetables and apricots and drizzle with olive oil. Add 1/2 teaspoon each sea salt and black pepper and mix until incorporated.
  • Line a second roasting pan or baking sheet with aluminum foil. Pour the vegetable mixture in 1 layer into the roasting pan. Put the pan on the grill for 10 to 15 minutes, turning occasionally.
  • Put the vegetable mixture on a serving platter and sprinkle with the chopped tarragon. Top with the salmon and serve.

LEMON GARLIC HERB GRILLED SALMON



Lemon Garlic Herb Grilled Salmon image

This salmon is marinated in a bright, fresh lemon garlic herb marinade then grilled to perfection. It's such a delicious and refreshing salmon recipe and it's perfect for summer!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 11

4 (6 - 7 oz) skinless salmon fillets (*)
1/4 cup fresh lemon juice
1/4 cup olive oil, (plus more for brushing grill)
2 TBSP finely minced fresh parsley, (plus more for garnish)
4 tsp finely minced fresh rosemary
2 tsp finely minced fresh thyme
2 tsp minced garlic ((2 cloves))
2 tsp fresh lemon zest
1 tsp dijon mustard
1 tsp honey
Salt and freshly ground black pepper

Steps:

  • Place salmon in an 11 by 7-inch dish.
  • In a small mixing bowl whisk together lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, dijon mustard, honey, 1 tsp salt and 1/2 tsp pepper until well combined.
  • Pour mixture over salmon (lift fillets to help marinade run under) then cover and let marinate in refrigerator 30 minutes, turning once halfway through.
  • Preheat grill to medium-high heat during last 10 minutes of salmon marinating.
  • Brush grill grates with oil, spoon some of the herbs onto salmon (or just use your hands to spread them over), remove salmon from marinade and place on grill.
  • Grill about 3 - 5 minutes per side to cook through.
  • Serve warm garnished with more parsley if desired.

Nutrition Facts : Calories 418 kcal, Carbohydrate 4 g, Protein 39 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 103 mg, Sugar 1 g, ServingSize 1 serving

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