Grilled Salmon On A Bed Of Apple Bulgur Recipes

SALMON FILLETS WITH APPLE BUTTER

Steps:

• Melt butter in skillet. Add onions and brown.
• Place in casserole dish and put fillets on onions. Spread with a thin layer of apple butter.
• Cook in oven at 375 F for 20 to 25 minutes.

GLAZED SALMON WITH APPLES

Steps:

• Heat oven to 400°. Mix apples and onion in ungreased rectangular baking dish, 11x7x1 1/2 inches. Place fish, skin side down, on apple mixture. Mix mustard, honey and garlic salt. Spoon onto fish; spread evenly.
• Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Serve apple mixture with fish.

CEDAR PLANK SPICY APPLE GRILLED SALMON

Steps:

• Cedar Plank -- If using a cedar plank (grill or oven), make sure to soak the plank approximately 2-3 hours in water. I just use the sink, or a tupperware container works great. Just make sure the wood is submerged in the water. A couple of heavy cans or soda bottles work great.
• Apple Glaze -- Mix the jelly, horseradish, vinegar, and chives together and set to the side.
• Cedar Plank -- Remove the cedar plank from the water and dry it well. Brush the top of the plank where the salmon will be placed with 2 tablespoons of the olive oil and sprinkle with coarse salt, kosher salt works great.
• Salmon -- Have your guy behind the fish counter remove the skin for you, if they will. If not, run a sharp thin knife along the skin with the salmon sitting flat on the counter. It is very easy to remove. Brush the remaining 1 tablespoon of olive oil on the top of the salmon and season well with salt and pepper.
• Grilling -- If using a grill, medium high heat or charcoal works great as well. This can also be done in a 400 degree oven. With either method, I prefer to let the cedar plank heat up for a few minutes and get good and smoky before I add the salmon (about 5 minutes works great).
• Once the cedar plank is slightly smoking and hot. Add the salmon which has been brushed with olive oil, salt and pepper on the cedar plank. Then, immediately brush the apple glaze on the salmon and close the lid on the grill or continue cooking in the oven. After 5 minutes, brush more glaze on, and again after another 5 minutes. The salmon should take around 15 minutes depending on the thickness. It should be opaque, flaky, and firm to the touch. You don't want it raw in the middle but you don't want to over cook it either - you still want it moist and tender.
• Serve -- I like to serve mine right on the cedar plank. ENJOY!
• Note: Make sure to let the plank cool properly before disposing of it. Also, prep time doesn't include the time to soak the plank.

COPYCAT APPLEBEE'S HONEY GRILLED SALMON

Steps:

• Mix together mustard, honey, soy sauce, lime juice, rice wine vinegar, sesame oil, and minced garlic. Marinate salmon filet with the honey sauce for at least 30 minutes (preferably overnight).
• When ready to cook, remove the salmon from marinade, pat it dry, and salt and pepper both sides. Brush a preheated grill with the grape seed oil and cook the salmon skin-side up for 4 minutes, then flip over and cook for another 5 minutes or until the salmon is just cooked.
• While the fish is cooking, make the honey sauce. In a small saucepan, bring the marinade to a boil. Make a slurry with the cornstarch and water and add it to the heating sauce. Boil for 1 minute to cook and thicken slightly. Add a pinch of salt, then serve with the grilled salmon.

GRILLED SALMON ON A BED OF APPLE BULGUR

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all the ingredients but the salmon until it is very hot. Reduce heat to medium-high. Add oil and saute onion until it begins to soften.
• Meanwhile, wash and slice the mushrooms, removing the stems. Wash, peel, core and cut apple into quarters; slice quarters thinly. Add the mushrooms and apple to the onion, and continue sauteing for about 2 minutes longer.
• Add the bulgur, stock and wine. Reduce heat to simmer; cover, and continue cooking until bulgur is soft, 10 to 15 minutes.
• Grate orange peel.
• Prepare stove-top grill.
• Wash, dry and place salmon skin side down on grill, and cook salmon according to the Canadian rule: measure at the thickest part, and allow 8 to 10 minutes to the inch, turning once.
• Grate lemon peel.
• When salmon is cooked, remove the skin and sprinkle grated lemon over salmon. Season bulgur with salt and pepper. Sprinkle with grated orange peel, and arrange salmon on top of the bulgur mixture.