Barbecued Salmon With Grilled Romaine And Citrus Vinaigrette Recipes

Steps:

• In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture., Top with reserved sauce; sprinkle with cilantro.

Steps:

• Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Steps:

• In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
• Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
• Preheat only half of the grill to medium-high heat for indirect grilling.
• Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
• Bend each piece of asparagus until the woody end snaps off and discard it.
• Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
• Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet. Close the cover and grill for 20 minutes.
• Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.
• Sprinkle with parsley and serve.
• Enjoy!

Steps:

• Soak twine in hot water for 5 minutes.
• Rinse salmon in cold water and pat dry with towel.
• Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water. Drizzle 1/2 teaspoon of oil over the inside (concave) side of leaves.
• Place salmon fillet in the center of 1 leaf (concave side up).
• Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf. Season with salt and pepper. Top with 1 teaspoon capers, 2 sprigs of dill, and 1 lemon slice.
• Place the second leaf, concave side down, over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot.
• Preheat oven to broil. Set rack in the highest position.
• Broil romaine-wrapped salmon for 5 minutes per side. The lettuce will blacken-this is a good thing. Cooking time will vary according to the exact thickness of the fillet. (Salmon can also be grilled over direct heat for 5 minutes per side).
• To serve, instruct guests to cut string and remove top leaf. Yes, they can eat the blackened lettuce.
• Recommended beverage: Pinot Noir (if salmon is farm-raised), Zinfandel (if salmon is wild)

Steps:

• Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
• Prepare grill for direct grilling. Grill salmon, skin side up, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
• Toss together greens, strawberries and cucumber slices. Place on two serving plates.
• Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

Steps:

• Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Steps:

• Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
• Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

Steps:

• Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
• Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.

Steps:

• Vinaigrette:
• Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
• Salmon:
• 1. Heat your grill to high.
• 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
• 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

Steps:

• Combine garlic, lemon thyme, salt and pepper, olive oil.
• Pour over salmon.
• Grill salmon for 6 to 8 minutes on each side, or until done.
• Juice 1 of each fruit.
• Segment the remaining fruit.
• In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
• Taste and adjust seasonings.
• Saute spinach with olive oil.
• Plate spinach and top with salmon.
• Drizzle with vinaigrette and top with citrus segments.