Marinated Grilled Salmon With Tomato Basil And Goat Cheese Recipes

Steps:

• Mix first 10 ingredients in bowl.
• Pour marinade into large freezer bag.
• Marinate fish at least 20 minutes with bag sealed at room temperature.
• Thinly slice the tomato and sprinkle with salt and pepper.
• Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
• As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
• Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
• Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
• Continue to baste the fish with marinade. (Try to use all if possible).
• Turn fish another 90 degrees after 3/4 done cooking.
• Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
• Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.

Steps:

• For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
• For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
• Serve the salmon with a dollop of the sun-dried tomato butter on top.

Steps:

• Combine all ingredients except salmon and cheese.
• Pour over salmon; cover and refrigerate overnight, or at least 8 hours.
• Heat grill.
• Grill salmon over medium coals for 5 to 7 minutes; turn.
• Sprinkle with Parmesan cheese and continue grilling 5-7 minutes longer.

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally
• Preheat an outdoor grill for medium high heat and lightly oil grate
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

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:

• Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Steps:

• To prepare the salsa, gently toss together all the ingredients in a large bowl until thoroughly mixed. This salsa may be prepared up to 1 hour before serving.
• To prepare the burrito, combine the thyme, basil, parsley, and goat cheese in a small mixing bowl. Using a rubber spatula, fold and stir together until well mixed. Cover and refrigerate until ready to assemble the burrito.
• To prepare the salmon, light a charcoal or gas grill. Check the salmon fillets for pinbones by running your fingertips along the flesh side of the fillet. Remove any bones with tweezers. In a small bowl stir together the chile powder and olive oil. Rub each fillet on all sides with the oil mixture.
• Grill the salmon, turning once, 2 to 3 minutes on each side, depending upon the thickness of the fillets, and your preferred degree of doneness.
• While the fillets are cooking, heat the beans in a saucepan over medium-low heat, stirring frequently to prevent scorching.
• Warm the tortillas by placing them, one at a time, in a dry cast-iron skillet over high heat. Turning them once, heat for about 15 seconds on each side. Do not heat them too long or they will lose their pliability. Keep the tortillas warm by wrapping them in a dry cloth.
• To assemble each burrito, place a tortilla on a warmed serving plate. Using a rubber spatula, spread 2 tablespoons of the seasoned goat cheese onto the tortilla. Place 1/4 cup of the beans in the center of each tortilla and top with a salmon fillet. Roll up the tortilla and place on a serving plate, fold side down. Top each burrito with the salsa, dividing it evenly among the servings. Serve Immediately.

Steps:

• Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
• Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
• Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
• Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

Steps:

• Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.