Grilled Salmon With Sun Dried Tomato Butter California Recipes

SALMON WITH BREADCRUMB, OLIVE AND SUN-DRIED TOMATO CRUST

Steps:

• Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
• Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
• *Available in Asian markets and in the Asian foods section of some supermarkets.

SUN-DRIED TOMATO CAPER BUTTER FOR GRILLED SALMON

Steps:

• 1. Combine butter, tomatoes, capers, and garlic. Season to taste with sea salt and freshly ground pepper. Transfer to a plastic sandwich bag and refrigerate.
• 2. When it's time to grill, let some of the butter come to room temperature. Spread a layer (as much as you want) of butter mixture on salmon before putting the fish on the grill. After removing salmon from the grill and just before serving, spread on a bit more butter mixture.

SUN-DRIED TOMATO CEDAR PLANK SALMON

Steps:

• Soak the cedar planks in water for several hours or overnight.
• Preheat an outdoor grill for high heat. Brush the planks with olive oil.
• Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
• Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

GRILLED FISH WITH A SUN-DRIED BASIL TOMATO BUTTER

Steps:

• Butter -- Mix the butter, tomatoes, basil, and shallots together in a small bowl, cover and refrigerate. This can easily be done ahead.
• Fish and Marinade -- Remove the fish from the refrigerator and set on the counter in a small dish. Mix the olive oil, vinegar, and Italian seasoning together in a small bowl and brush on both sides of the fish. Let the fish marinate for 15-20 minutes. This will also let the fish come to room temperature before you cook it.
• Fish -- I prefer to grill this dish. Inside or outside. But you can also pan sear and even broil. Make sure to season the fish well on both sides with salt and pepper before cooking. Use whichever method you prefer. I lightly oiled my grill pan just with a non stick spray and grill on both sides until golden brown and firm to the touch. I can't give exact cooking times, because each type of fish will be different. You want it opaque, firm and flaky but just once it gets to that point. Fish should not be overcooked.
• Serve -- Top each fillet with a spoon of the chilled butter. It will melt and give the fish an amazing flavor.
• Quick cooking couscous and pan seared fresh spinach makes this a 15 minute healthy meal. And don't forget - this is great over steak, chicken or pork. The only difference is - you need to marinate it for a much longer period.
• ENJOY!

AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
• With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
• Preheat grill.
• Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
• Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
• Remove the fish from the grill.

GRILLED SALMON WITH TOMATOES & BASIL

Steps:

• Preheat grill to medium.
• Mash minced garlic and 3/4 t salt in a small bowl to form a paste, stir in oil.
• Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray.
• Place the salmon skin-side down on the foil and spread the garlic mixture over it. Sprinkle with 1/3 C basil. Overlap tomato slices on top and sprinkle with the remaining salt and the pepper.
• Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10-12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter.
• Serve the salmon sprinkled with the remaining 1/4 C basil.

BARBECUED SALMON WITH SUN-DRIED TOMATOES AND GARLIC

Steps:

• Combine garlic,parsley,tomatoes,salt and oil in a jar and let stand 2hrs or overnight in fridge.
• Place salmon,skin side down on large piece of greased foil.
• Spread the garlic mixture over the fillet.
• Heat the Barbecue to high, add the Salmon.
• Close the top and cook the Salmon for about 20 minutes or until done.