Grilled Salmon With Chive And Dill Sauce And Cucumbers Recipes

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Steps:

• Fish: Place fish in a large shallow pan with a tight fitting cover.
• Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
• To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
• Remove the pan from the heat, add the fillets and cover pan tightly.
• Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
• Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
• Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
• To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.

Steps:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.

Steps:

• Preheat grill to 400°F.
• Coat a fish basket with non-stick spray.
• Sauce: Place ingredients in a bowl and stir to combine.
• Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
• Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
• Squeeze a bit of lemon juice on each fillet.
• Garnish: Thin slice cucumber.
• To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.

Steps:

• Mix all ingredients together and put into large ziploc bag.
• Add salmon and toss well to coat.
• Marinate about 30 minutes.
• Grill salmon over med. heat about 7-8 minute per done or until salmon flakes with fork.

Steps:

• Place salmon on well-greased broiler pan.
• Combine and blend oil, garlic, parsley, dill weed and salt in blender.
• Stir in bread crumbs and set aside.
• Brush steaks with butter.
• Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork.
• Spread about 2 tablespoons garlic mixture on each salmon steak.
• Return to broiler and broil 1 or 2 minutes or until lightly browned.

Steps:

• Mix salad dressing, herbs, salt and pepper until well blended.
• Reserve 1/2 cup salad dressing mixture to serve later with cooked salmon.
• Stir wine into remaining salad dressing mixture; brush on salmon.
• Place salmon on grill over hot coals (coals will be glowing) or rack of broiler pan.
• Grill covered, or broil 5-8 minutes on each side or until fish flakes easily with fork.
• Serve with reserved salad dressing mixture.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
• Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
• Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
• Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

Steps:

• In a small bowl, combine the ginger, cilantro, salt, pepper and cayenne; rub over fillets. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork. , In a small bowl, combine the sauce ingredients. Serve with salmon.

Steps:

• In a small bowl, combine the first eight ingredients; set aside. Place salmon on a broiler rack coated with cooking spray. Sprinkle the fish with curry, then spray with cooking spray. Broil 4-6 in. from heat for 7-9 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Steps:

• In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.