Grilled Brined Salmon And Eggplant With Fennel Cucumber Relish Recipes

GRILLED BRINED SALMON AND EGGPLANT WITH FENNEL CUCUMBER RELISH

Categories Fish Vegetable Salmon Summer Brine Grill/Barbecue Dill Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish image

Steps:

Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring until dissolved, then cool completely.
Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. (Do not turn salmon.) Put eggplant in brine in bowl, then invert a small plate over eggplant and weight it with soup can (to keep eggplant immersed). Marinate eggplant at room temperature 30 minutes. (Do not brine salmon or eggplant longer than indicated or they will be too salty.)
Prepare charcoal or gas grill for cooking.
Remove salmon from brine and pat dry, discarding brine. Remove eggplant from brine, then rinse and pat dry, discarding brine. Toss eggplant with oil and pepper to taste in a bowl.
When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about 4 minutes total. Transfer to a platter with tongs and keep warm, covered.
When fire is moderately low (you can hold your hand 5 inches above rack for 5 to 6 seconds), grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, about 8 minutes total.
Serve salmon over eggplant.

Ingredients

7 1/2 cups water
3 cups packed light brown sugar (from two 1-lb boxes)
1 1/2 cups kosher salt
1/2 cup plus 2 tablespoons granulated sugar
1 cup chopped fresh dill
8 (6- to 8-oz) pieces salmon fillet with skin
2 lb small eggplants, cut diagonally into 1/3-inch-thick slices
2 tablespoons olive oil
Accompaniment: fennel cucumber relish
Special Equipment
a 1-lb weight such as a soup can

GRILLED FOIL-PACKET FENNEL SALMON

Provided by Marcela Valladolid

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Grilled Foil-Packet Fennel Salmon image

Steps:

Heat a grill pan over medium heat until hot.
Put each salmon fillet on a separate piece of foil large enough to fold over and seal. Drizzle the salmon with olive oil and season with the salt and pepper. Add about 2 tablespoons of lemon juice to each fillet. Top the salmon with the tomatoes, zucchini, potatoes and onion. Season the vegetables with salt and pepper. Wrap up the salmon and vegetables tightly in the foil packets.
Grill the packets until the salmon is cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with fennel fronds.

Ingredients

Four 6-ounce skinless salmon fillets
Olive oil, for drizzling
1/2 teaspoon kosher salt, plus more for the vegetables
1/2 teaspoon freshly ground black pepper, plus more for the vegetables
1/2 cup freshly squeezed lemon juice
2 cups quartered grape tomatoes
2 cups large-diced zucchini
1 cup small-diced baby potatoes
1/2 yellow onion, sliced
Fresh fennel fronds, for garnish

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH

Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.

Provided by Kim's Cooking Now

Time 55m

Yield 4

Number Of Ingredients 7

Grilled Eggplant with Balsamic Vinegar Relish image

Steps:

Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g

Ingredients

1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
2 ¼ teaspoons salt, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
⅛ teaspoon ground black pepper
½ cup diced tomato

FENNEL-OLIVE RELISH

This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if desired.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 8

Fennel-Olive Relish image

Steps:

Combine first seven ingredients in a bowl. Season with salt.

Ingredients

1/2 small fennel bulb, cored and finely diced (about 1 cup)
10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped (1/2 cup)
1/4 cup finely diced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 dried chile de arbol, stemmed and crumbled
Coarse salt

FENNEL CUCUMBER RELISH

Categories Condiment/Spread Salad Vegetable Side No-Cook Picnic Quick & Easy Vinegar Fennel Cucumber Summer Shallot Dill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

Fennel Cucumber Relish image

Steps:

Stir together all ingredients in a bowl and let stand 15 minutes.

Ingredients

1 pound fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped
1 pound seedless cucumbers (see cooks' note, below), halved lengthwise, cored, and cut into 1/4-inch dice
6 tablespoons cider vinegar, or to taste
2 tablespoons finely chopped shallot
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt, or to taste

CRISP GRILLED SALMON WITH FENNEL-OLIVE RELISH

Dramatic and foolproof, this dish is made for entertaining dinner guests. Cover the grill while cooking and you won't need to stress over flipping the fish-and the results will be perfectly cooked every time.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 7

Crisp Grilled Salmon with Fennel-Olive Relish image

Steps:

Heat grill to medium; brush grates with vegetable oil. Drizzle both sides of salmon with olive oil; season with salt and pepper. Place salmon on grill, skin-side down, and cover. Grill, without moving fish, until just opaque in center and skin is crisp, 7 to 9 minutes. Using 2 spatulas, transfer fish to a platter. Drizzle lemon rounds with olive oil; grill until lightly charred, about 2 minutes a side. Transfer to platter; sprinkle with fennel fronds. Serve, with relish.

Ingredients

Vegetable oil, for brushing
1 skin-on side wild salmon (about 1 1/2 pounds and 1 inch thick)
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
1 lemon, cut into rounds
Fennel fronds (optional)
Fennel-Olive Relish

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