Grilled Salmon With Nectarines Recipes

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GRILLED SALMON WITH NECTARINES

My family liked this recipe so much one evening that I made it for a potluck the very next day. Everyone raved about it there, too-even people who aren't particularly fond of fish. -Kerin Benjamin, Citrus Heights, California

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8



Grilled Salmon with Nectarines image

Steps:

  • Sprinkle salmon with 1/4 teaspoon salt and pepper. Place on an oiled grill rack, skin side down. Grill, covered, over medium heat until fish just begins to flakes easily with a fork, 8-10 minutes., Meanwhile, in a bowl, mix honey, lemon juice, oil and remaining salt. Stir in nectarines and basil. Serve with salmon.

Nutrition Facts : Calories 307 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 507mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

4 salmon fillets (4 ounces each)
1/2 teaspoon salt, divided
1/8 teaspoon pepper
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon olive oil
3 medium nectarines, thinly sliced
1 tablespoon minced fresh basil

GRILLED SALMON WITH NECTARINE SALSA

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     Backyard BBQ     Dinner     Lunch     Seafood     Salmon     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10



Grilled Salmon with Nectarine Salsa image

Steps:

  • Mix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.
  • Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per side. Transfer to plates. Top with salsa and sprinkle with 1/2 teaspoon coriander.

2 nectarines, pitted, diced
2 green onions, chopped
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded serrano chile
1/2 teaspoon ground cumin
4 5- to 6-ounce salmon fillets with skin
Additional olive oil (for brushing)
2 teaspoons whole coriander seeds, coarsely cracked, divided

GRILLED SALMON WITH KALE CHIPS

Don't mask salmon, or cook it to bits in a hot oven. Let it shine by grilling it on a bed of kale. The technique gives you quick, crisp chips, and a soft, perfectly cooked piece of fish that won't stick to the grill. Then smother it in herbs: basil, mint, dill, cilantro, even sorrel, if that's what came in your farm box. You can serve this with potatoes, corn, salad or toasted bread, or any simple side you can throw together quickly.

Provided by Sarah Copeland

Categories     seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8



Grilled Salmon With Kale Chips image

Steps:

  • Heat a grill or grill pan over medium heat. Toss the kale leaves in 2 tablespoons olive oil, rubbing it into all the leaves. Rub another tablespoon of oil all over the salmon and sprinkle generously with salt and pepper.
  • Lay the kale in an even layer, leaves overlapping slightly, over the grill pan or grates, avoiding any direct flame. Lay the salmon on top, skin side down, and grill until cooked about halfway through, 3 to 4 minutes. Flip the salmon off the kale. Remove the kale chips to a platter, if sufficiently charred. (If not, flip the kale and allow to cook 1 to 2 minutes more.) Continue cooking the salmon until marked and medium in the center, about 4 to 5 minutes more.
  • Move the salmon to a platter. Toss together the herbs, lemon zest, lemon juice, garlic and remaining 2 tablespoons olive oil just before serving and sprinkle all over the top of the fish and drizzle with more olive oil to finish. Serve kale chips alongside, with lemon wedges for squeezing. (Don't squeeze over the kale in advance, or the kale chips will turn soggy.)

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 293 milligrams, Sugar 2 grams

1 (1 1/4-pound) piece center-cut salmon
1 medium bunch kale (curly or lacinato)
5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, zested, half cut into wedges and half juiced
1 packed cup roughly chopped mixed herbs, such as parsley, mint, dill, basil, cilantro or sorrel
1 garlic clove, minced or pressed

GRILLED SALMON WITH NECTARINE SALSA

A Betty Crocker cookbook shares a healthy recipe! A fresh perky salsa adds color and flavor to a 30-minute dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 5



Grilled Salmon with Nectarine Salsa image

Steps:

  • Heat gas or charcoal grill. In ungreased 11x7-inch (2-quart) glass baking dish, place salmon, skin sides down. Drizzle with 1/4 cup of the lemon juice.
  • Remove salmon from baking dish; place skin sides down on grill over medium heat. Cover grill; cook 10 to 20 minutes or until salmon flakes easily with fork.
  • In medium glass or plastic bowl, mix remaining 1/4 cup lemon juice and remaining ingredients. Serve nectarine salsa over salmon.

Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 35 mg, Fiber 2 g, Protein 28 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 8 g, TransFat 0 g

2 lb salmon fillets
1/2 cup lemon juice
4 medium nectarines, chopped
1/2 cup chopped fresh cilantro
2 teaspoons chopped jalapeño chiles

EASY GRILLED NECTARINES

Nectarines taste great grilled - all you need is some butter and brown sugar. Serve with vanilla ice cream and you have a quick dessert for a hot day.

Provided by barbara

Categories     Desserts

Time 10m

Yield 4

Number Of Ingredients 3



Easy Grilled Nectarines image

Steps:

  • Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
  • Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 4.6 mg, Sugar 23.9 g

4 fresh nectarines, pitted and halved
2 tablespoons melted unsalted butter
4 tablespoons brown sugar

GRILLED NECTARINES WITH PROSCIUTTO

Taken from the Fresh Market .com website and posted for ZWT. These are savory, and best served as an appy - Delish!

Provided by alligirl

Categories     Pork

Time 16m

Yield 12 skewers, 12 serving(s)

Number Of Ingredients 6



Grilled Nectarines With Prosciutto image

Steps:

  • Preheat grill to medium-high heat.
  • Liberally brush grill with olive oil to prevent sticking.
  • Wrap each nectarine wedge with one half slice of prosciutto and secure with a bamboo skewer.
  • Brush with melted butter and place on the grill for 2-3 minutes or until prosciutto starts to brown.
  • Meanwhile, place lime wedges on grill for 2-3 minutes.
  • Remove limes and nectarines when brown.
  • To serve, squeeze fresh lime juice over nectarines and sprinkle with chopped mint.

4 nectarines, cut into 6 wedges each
12 slices prosciutto, cut in half lengthwise
4 tablespoons butter, melted
1 lime, cut into wedges
of fresh mint, coarsely chopped
12 bamboo skewers

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

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