Grilled Salmon With Tomatobasil Salsa Recipes

THE ONLY GRILLED SALMON RECIPE YOU'LL EVER NEED

Steps:

• Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
• Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
• Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
• Transfer salmon to a serving platter and serve with grilled zucchini salsa!
• Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
• Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.

TOMATO BASIL SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
• Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

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.

GRILLED SALMON WITH TOMATO, CUCUMBER AND CAPER SALSA

Steps:

• Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
• Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
• Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
• To grill salmon using fish basket:
• Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
• To grill salmon without using a basket:
• Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.

SALMON WITH SALSA FRESCA

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.