Grilled Salmon Packs With Sugar Snap Peas And Corn Recipes

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GRILLED SALMON CAESAR SALAD



Grilled Salmon Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound salmon fillet (preferably wild), skin removed
1/4 cup mayonnaise
1 tablespoon seafood seasoning, such as Old Bay
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
12 1/2-inch-thick slices baguette
2 small romaine lettuce hearts, roughly chopped
4 ounces sugar snap peas, sliced on an angle (about 1 cup)

Steps:

  • Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside.
  • Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use. Lightly brush the bread with the remaining 1 tablespoon olive oil and season with a pinch each of salt and pepper.
  • Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn't break apart). Grill the bread slices, flipping once, until marked and lightly toasted, about 1 minute. Rub the warm bread with the remaining garlic clove.
  • Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the grilled baguette.

Nutrition Facts : Calories 440, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 59 milligrams, Sodium 1075 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Sugar 2 grams, Protein 27 grams

GRILLED SALMON, SNAP PEA AND SPRING MIX SALAD WITH CHOW MEIN NOODLES



Grilled Salmon, Snap Pea and Spring Mix Salad with Chow Mein Noodles image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 16

4 (4 to 6 oz. each) salmon fillets
Olive oil, as needed
Salt and ground black pepper, to taste
1 pkg. (8.75 oz.) DOLE® Extra Veggie™ with Snap Peas
2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1/4 teaspoon crushed red pepper
1/2 red bell pepper, cut into 2-inch strips
Asian Vinaigrette, recipe follows
1/2 cup chow mein noodles
Asian Vinaigrette:
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced sodium soy sauce

Steps:

  • Heat grill to medium-high heat.
  • Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
  • Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side.
  • Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.
  • Asian Vinaigrette:
  • Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.

SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE



Sweet Chili-Glazed Salmon, Sugar Snaps and Rice image

Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 cup long-grain white rice
3/4 teaspoon sea salt, divided
3 tablespoons sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 1/2 teaspoons chili-garlic sauce
1/2 teaspoon cornstarch
12 ounces sugar snap peas, strings removed
1 tablespoon olive oil
4 (6-ounce) skin-on salmon fillets

Steps:

  • Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
  • Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
  • Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
  • Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.

FISH PACKETS WITH SNAP PEAS, TOMATOES, AND HERB BUTTER



Fish Packets with Snap Peas, Tomatoes, and Herb Butter image

These easy, build-your-own fish packets let kids help out with dinner and choose which items they want to include. The herb butter infuses the fish and vegetables with rich flavor and the tomatoes release their juices to create a light sauce.

Provided by Katherine Sacks

Categories     Back to School     Fish     Seafood     Kid-Friendly     Sugar Snap Pea     Tomato     Dinner     Wheat/Gluten-Free     Pescatarian     Small Plates

Yield 4 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, plus more
1 pound sugar snap peas, trimmed
1 pint cherry tomatoes (about 2 1/2 cups), quartered
2 large garlic cloves, thinly sliced
4 (1/2"-thick) skinless flounder or tilapia fillets (about 6 ounces each)
1/4 cup coarsely chopped basil
Special Equipment
4 (16x12") sheets parchment paper

Steps:

  • Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
  • Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
  • Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
  • Do Ahead
  • Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION



Spiced Salmon With Sugar Snap Peas and Red Onion image

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon baharat spice blend , or use another warm and earthy spice blend, such as garam masala
4 (6- to 8-ounce) salmon fillets
Kosher salt and black pepper
2 medium red onions
1 pound sugar snap peas (4 cups)
Lime wedges
1/2 cup chopped fresh cilantro or mint leaves and tender stems

Steps:

  • Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
  • Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
  • In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
  • Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  • Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

SESAME-GRILLED SNOW PEAS



Sesame-Grilled Snow Peas image

I'm always on the lookout for new grilling recipes, and I found this one on a recipe card in our local grocery store. I'm storing it here to try soon, because I know I'll lose the card!

Provided by Kree6528

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup rice wine vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce (I always use lite)
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon grated gingerroot
1 lb snow peas
2 teaspoons sesame seeds, toasted

Steps:

  • Whisk together first 6 ingredients in a small bowl until blended.
  • Place snow peas in a foil packet.
  • Pour rice wine vinegar mixture over snow peas; seal packet.
  • Grill over medium heat 7 to 10 minutes or until tender.
  • Sprinkle with toasted sesame seeds before serving.
  • Serve immediately.
  • Note: To quickly and easily toast sesame seeds, spread seeds in a single layer on a cookie sheet or jellyroll pan; place on grill or in a preheated 350 degree oven.
  • Stir once or twice while watching closely so they don't overbrown.

Nutrition Facts : Calories 91.6, Fat 3.2, SaturatedFat 0.5, Sodium 172.5, Carbohydrate 12.6, Fiber 3.2, Sugar 7.8, Protein 3.8

GRILLED SALMON PACKS WITH SUGAR SNAP PEAS AND CORN



Grilled Salmon Packs with Sugar Snap Peas and Corn image

Can't get much easier than this easy way to grill fish and a frozen vegetable medley together in a foil packet, with seasonings tucked inside too.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 2

Number Of Ingredients 5

1 cup frozen sugar snap peas
1/2 cup frozen corn
1/2 teaspoon garlic-pepper blend
2 (4 to 6-oz.) salmon steaks
1/4 cup purchased Dijon and honey marinade with lemon juice

Steps:

  • Heat gas or charcoal grill. Cut two 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray.
  • For each packet, place 1/2 cup sugar snap peas and 1/4 cup corn onto center of foil sheet. Sprinkle with 1/4 teaspoon garlic-pepper blend. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  • Sprinkle both sides of each salmon steak with remaining 1/4 teaspoon garlic-pepper blend.
  • When grill is heated, place salmon and foil packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until fish flakes easily with fork and vegetables are tender. Turn salmon once and brush with 2 tablespoons of marinade during last 5 minutes of cooking time.
  • Open packets carefully to allow steam to escape. Serve vegetables with salmon. Drizzle salmon with remaining marinade.

Nutrition Facts : Calories 245, Carbohydrate 19 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/2 of Recipe, Sodium 890 mg, Sugar 9 g

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