Grilled Salmon And Rice Recipes

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HONEY SOY GRILLED SALMON WITH EDAMAME AND BROWN RICE

This well-balanced meal is quick, simple and delicious!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14



Honey Soy Grilled Salmon with Edamame and Brown Rice image

Steps:

  • Preheat the grill over medium-high direct heat. Brush oil on the grill grates.
  • Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger.
  • Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Sprinkle the fish all over with 1/2 teaspoon salt and some pepper.
  • Stir together the honey, lime juice and soy sauce until smooth. Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds.
  • Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl. Cook on high until warm through, about 3 minutes.
  • Divide the salmon, edamame, brown rice and orange wedges evenly among four plates. Serve each with a glass of milk.

Nutrition Facts : Calories 690 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 110 milligrams, Sodium 660 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 50 grams, Sugar 19 grams

2 teaspoons vegetable oil, plus more for brushing
1/4 cup packed fresh cilantro leaves
2 scallions
1 teaspoon grated ginger
4 center cut skin-on wild salmon fillets (about 6 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons honey
2 teaspoons fresh lime juice, plus lime wedges to garnish
2 teaspoons low-sodium soy sauce
1/4 teaspoon black sesame seeds
1 1/3 cups shelled frozen edamame
2 cups cooked brown rice
2 oranges, cut into wedges
Four 6-ounce glasses reduced-fat milk

GRILLED SALMON AND RICE FOIL PACKS

Delicious dinner packets are perfect patio or picnic pleasers!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 29m

Yield 4

Number Of Ingredients 8



Grilled Salmon and Rice Foil Packs image

Steps:

  • Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  • Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
  • Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 75 mg, Fiber 2 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg

2 cups uncooked instant rice
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE

For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 9



Grilled chilli & coriander salmon with ginger rice image

Steps:

  • Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
  • Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.17 milligram of sodium

2 skinless salmon fillets , about 140g/5oz each
1 red chilli , deseeded and finely chopped
small bunch coriander , chopped
1 lime , halved, for serving
2 tbsp olive oil
1 onion , chopped
small piece fresh root ginger , finely chopped
1 garlic clove , thinly sliced
100g basmati rice

GRILLED MISO SALMON WITH RICE NOODLES

Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

Provided by Rick Stein

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 15



Grilled miso salmon with rice noodles image

Steps:

  • Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
  • Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
  • Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

Nutrition Facts : Calories 566 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.6 milligram of sodium

4 salmon fillets , about 140g each
sunflower oil , for greasing
2 tsp brown miso paste
2 tsp balsamic vinegar
2 tsp soy sauce
1 tsp Spanish smoked paprika
200g dried rice noodles
3 tbsp sunflower oil
3 garlic cloves , finely grated
25g ginger , finely grated
8 spring onions , sliced
2 medium red chillies , thinly sliced
100g beansprouts
small pack of coriander , chopped
1 tbsp fish sauce

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

Provided by Rachel Gurjar

Time 36m

Yield 2 Servings

Number Of Ingredients 8



Grilled Salmon in Foil With Herby Garlic Butter image

Steps:

  • Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
  • Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
  • Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
  • Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

1 Tbsp. honey
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1 tsp. finely grated lemon zest
6 garlic cloves, finely chopped
4 Tbsp. unsalted butter, room temperature
2 Tbsp. finely chopped dill, plus more for serving
1 (1 lb.) boneless salmon fillet, preferably skin-on
4 Tbsp. fresh lemon juice, divided

GRILLED SALMON AND RICE

This is a long time favorite of mine. The recipe lends itself well to personalization. I can't recall the origin of this recipe but I have played with it for years and find it is easily adjusted to your own tastes.

Provided by Three-olive Martini

Categories     High Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Grilled Salmon and Rice image

Steps:

  • Remove salmon skin and place salmon in a glass container.
  • Prepare marinade and pour over salmon and refrigerate for 30 minutes.
  • While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
  • Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
  • After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
  • Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
  • Bon Appetite!

Nutrition Facts : Calories 251, Fat 6, SaturatedFat 1, Cholesterol 88.7, Sodium 546.4, Carbohydrate 10.3, Fiber 0.2, Sugar 8.7, Protein 34.7

1 1/2-2 lbs salmon fillets
1/4 cup wine (Pinot Noir or Chardonnay work equally well)
2 tablespoons teriyaki sauce
1 tablespoon Worcestershire sauce (Lea & Perrins)
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon Dijon mustard (Grey Poupon)

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