Grilled Salmon With Onion Honey Compote Recipes

Steps:

• Preheat broiler to high and make sure it is very clean.
• In a saucepan heat 1 tablespoon of the butter, add the onions and cook briefly until wilted. Add the vinegar, wine, cloves, bay leaf, honey and salt and pepper. Bring to a boil and cook over medium high heat, stirring often until the liquid is mostly evaporated. Add the remaining butter, blend well and keep warm.
• In a small saucepan heat 1 tablespoon of the olive oil, the tomatoes, garlic, thyme, pepper flakes and salt and pepper. Cook over high heat, tossing and shaking. Blend well, cook for one minute. Do not overcook. Keep warm.
• Sprinkle the salmon with salt and pepper, brush with the remaining olive oil on both sides. Brush the broiler rack with oil. Place the salmon fillets skin side up on the rack 4 to 5 inches from the heat, cook for 2 minutes or until lightly browned. Turn on the skin side and cook for 3 minutes more for rare steaks. If desired, cook a little longer. Do not overcook.
• To serve, warm the plates and remove the skin from the salmon if desired. Place on the centers of the plates equal portions of the onion compote and place a fish fillet over each portion. Divide the tomato sauce equally around them. Garnish with basil leaves. Serve hot with leaf spinach.

Steps:

• In small bowl, mix all ingredients except salmon.
• In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
• Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Steps:

• In a large ovenproof skillet, cook onions in butter over medium heat for 15-20 minutes or until golden brown, stirring frequently., Add rhubarb and brown sugar; cook 3 minutes longer. Stir in the wine, ginger, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until rhubarb is tender, stirring occasionally., Place salmon over rhubarb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with additional green onions if desired.

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

Steps:

• 1 preheat broiler to high 2 In a saucepan heat 1 tablespoon butter, add onions, cook briefly till wilted, add vinegar, wine, cloves, bay leaves, honey and salt and pepper. Bring to boil, then cook over medium heat, stirring often until liquid is mostly evaporated. Add remaining butter keep warm. 3 In a small saucepan heat 1 tablespoon olive oil, tomatoes, garlic, thyme, pepper flakes, salt and pepper. Cook over high heat, tossing and shaking. Blend well 4 sprinkle salmon with salt and pepper, brush with remaining olive oil. Place fillets skin side up 4 to 5 inches from heat cook 2 minutes turn onto skin side and cook for 3 minutes. 5 remove skin from salmon

Steps:

• Heat oil in a large saute pan or stew pan.
• Add onions.
• Saute over medium heat, stirring often, 5 minutes.
• Sprinkle with salt and pepper.
• Cover and cook over medium-low heat, stirring often, 5 minutes or until onions are golden brown; reduce heat if they are browning too fast.
• Add 2 Tablespoons sugar to onions, stir and cook 1 minute to dissolve sugar.
• Add vinegar and bring to a boil, stirring.
• Add wine and bring to a boil.
• Add water.
• Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender.
• Taste and adjust seasoning.
• If you like, add remaining sugar and cook another minute, stirring.
• Serve hot or cold.