Grilled Salmon With Sicilian Tomato Sauce Recipes

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GRILLED SALMON WITH TOMATO-GINGER SAUCE



Grilled Salmon with Tomato-Ginger Sauce image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 large tomatoes
1/3 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
Kosher salt and freshly ground pepper
1 small head cauliflower (about 2 pounds), cut into florets (or 1 pound bagged florets)
1 1/4 teaspoons garam masala
2 tablespoons unsalted butter, cut into pieces
4 10-ounce skin-on salmon steaks (preferably wild)
Vegetable oil, for the grill
2 pieces naan (or other flatbread)

Steps:

  • Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside.
  • Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala.
  • Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges.
  • Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.

Nutrition Facts : Calories 566 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 148 milligrams, Sodium 419 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 64 grams

GRILLED SALMON WITH MAPLE SYRUP AND SOY SAUCE



Grilled Salmon with Maple Syrup and Soy Sauce image

This is a quick and tasty salmon recipe with maple syrup and soy sauce, with almost no cleanup required. Serve with brown rice and steamed pea pods.

Provided by Minimartha

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

Time 55m

Yield 2

Number Of Ingredients 7

3 tablespoons soy sauce
2 tablespoons pure maple syrup
1 clove garlic, minced
2 teaspoons minced fresh ginger root
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 (5 ounce) salmon fillets

Steps:

  • Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
  • Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 16.4 g, Cholesterol 78.5 mg, Fat 9.1 g, Fiber 0.4 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 1998.7 mg, Sugar 12.4 g

GRILLED SALMON WITH SICILIAN TOMATO SAUCE



Grilled Salmon With Sicilian Tomato Sauce image

Nice light lunch or supper dish. Note: I have put the recipe for the Sicilian Tomato Sauce on recipe*zaar under (recipe #104301)

Provided by Ailsa of New Zealand

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil, plus extra for brushing
2 tablespoons onions, chopped
2 garlic cloves, crushed
400 ml tomato passata or 400 ml canned chopped tomatoes
2 -3 anchovy fillets, drained and chopped (more if you like them)
5 pitted black olives, drained and halved
1 teaspoon capers, drained
2 (100 g) salmon steaks (approw 2x100g)
200 g broccoli, cut into bite-sized pieces (you could have a mix of vegetables)
1 tablespoon fresh basil leaf, torn
1 lemon rind, grated
black pepper

Steps:

  • Heat the olive oil in a heavy saucepan. Add the chopped onion and crushed garlic and sweat for 5 minutes, stirring frequently, until translucent.
  • All the tomato passata or canned tomatoes, plus the anchovies, olives capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
  • Preheat the grill. Brush the salmon steaks with a little oil and grill for 6 minutes or until cooked through, turning once halfway through cooking.
  • Meanwhile, steam the broccoli for 5 minutes or until cooked but firm.
  • Serve the salmon with the sauce and steamed vegetables.
  • Place the basil and lemon rind over the salmon. Serve.

Nutrition Facts : Calories 386.2, Fat 20, SaturatedFat 3.5, Cholesterol 62.4, Sodium 1209, Carbohydrate 28.2, Fiber 7.2, Sugar 12.2, Protein 27.8

GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)



Grilled Salmon with Sun-Dried Tomato Butter (California) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 11

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
Four 6-ounce center-cut salmon fillets
1 stick unsalted butter, at room temperature
3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
  • For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
  • Serve the salmon with a dollop of the sun-dried tomato butter on top.

GRILLED SALMON WITH CHORIZO-OLIVE SAUCE



Grilled Salmon with Chorizo-Olive Sauce image

Every one of the ingredients in this recipe brings a ton of flavor. Both chorizo and salmon cook in a hurry, and garlic and citrus go beautifully with them, too. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 links (3 to 4 ounces each) fresh chorizo
4 green onions, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1/4 cup chopped pitted green olives
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)

Steps:

  • Remove chorizo from casings. In a large ovenproof skillet on a stove or grill, cook and stir chorizo, green onions and garlic over medium-high heat until cooked through, 4-6 minutes, breaking chorizo into crumbles; drain., Reduce heat to medium. Add tomatoes, olives and orange zest; stir to combine. Sprinkle salt and pepper over salmon., On a greased grill rack, grill salmon, covered, over medium heat until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with chorizo mixture.

Nutrition Facts : Calories 545 calories, Fat 36g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 1355mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 43g protein.

SICILIAN PASTA SALMON SAUCE



Sicilian Pasta Salmon Sauce image

This recipe was handed down from my husband's Sicilian grandmother to his mother and now to me. This is a wonderful recipe that is a favorite of the entire family. And it's easy, too. Not a 'traditional American' pasta sauce, but a real, honest to goodness Sicilian sauce. Don't leave out the saffron or pignoli!

Provided by Deena

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 10

1 (2 ounce) can anchovy fillets, undrained, or to taste
1 onion, chopped
1 teaspoon tomato paste
1 (7.5 ounce) can salmon, undrained, or more to taste
½ (7.5 ounce) can water
¼ cup pine nuts, or to taste
¼ cup raisins, or to taste
salt and ground black pepper to taste
1 pinch saffron
1 (16 ounce) package spaghettini

Steps:

  • Pour about 2 teaspoons oil from anchovy can into a skillet over medium heat; cook and stir onion in the hot anchovy oil until softened, about 5 minutes. Add anchovy fillets; cook and stir until fish dissolves, about 5 minutes.
  • Stir tomato paste into onion-anchovy mixture; add juice from canned salmon, water, pine nuts, raisins, salt, and black pepper. Cook and stir mixture until flavors have blended, about 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghettini in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Mix salmon and saffron into onion-anchovy mixture; cook until salmon is heated through, about 15 more minutes. Serve salmon sauce over spaghettini.

Nutrition Facts : Calories 539.9 calories, Carbohydrate 77.9 g, Cholesterol 33 mg, Fat 11.4 g, Fiber 3.8 g, Protein 32.9 g, SaturatedFat 1.8 g, Sodium 1005.8 mg, Sugar 11 g

MEXICAN GRILLED SALMON



Mexican Grilled Salmon image

Lime juice adds a little spark to a pesto-like mixture that coats salmon fillets. I prepare this recipe all year long.-Rosalind Pope, Greensboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup fresh cilantro leaves
1/2 cup fresh basil leaves
1 small jalapeno pepper, halved and seeded
2 garlic cloves, minced
1/8 teaspoon salt
3 tablespoons lime juice
1 tablespoon sugar
1 tablespoon tomato sauce
1 teaspoon grated lime zest
4 salmon fillets (6 ounces each)
Salsa and lime slices, optional

Steps:

  • Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime zest; cover and process until blended., Transfer to a large bowl. Add the salmon; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. Lightly oil the grill rack. Place salmon skin side down; grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired.

Nutrition Facts : Calories 330 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 182mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein.

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