Charbroiled Salmon With Roasted Corn And Lemon Thyme Relish Recipes

Steps:

• Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
• Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

Steps:

• Preheat an outdoor grill or an indoor grill pan.
• Line the bottom of a roasting pan with aluminum foil. Put the salmon in the roasting pan and drizzle both sides with olive oil, about 1 teaspoon on each side. On both sides of the salmon, sprinkle about 5 pinches each of salt, black pepper and seafood seasoning.
• Put the salmon directly on the grill and cook for 5 to 7 minutes on each side. You'll know it's done when the natural fat of the salmon starts to seep out. Put the salmon back in the roasting pan and set aside.
• In a mixing bowl, combine all of the vegetables and apricots and drizzle with olive oil. Add 1/2 teaspoon each sea salt and black pepper and mix until incorporated.
• Line a second roasting pan or baking sheet with aluminum foil. Pour the vegetable mixture in 1 layer into the roasting pan. Put the pan on the grill for 10 to 15 minutes, turning occasionally.
• Put the vegetable mixture on a serving platter and sprinkle with the chopped tarragon. Top with the salmon and serve.

Steps:

• Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
• Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
• Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.

Steps:

• Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
• Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
• Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
• Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
• Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.