GRILLED SALMON WITH FENNEL SALAD (SAUMON GRILLE ET SALADE DE FENOUIL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill to high.
- Cut the salmon fillet crosswise into four rectangular pieces weighing a half pound each. Place the pieces in a bowl and add two tablespoons of olive oil and salt and pepper to taste. Let stand until ready to cook.
- Put the sliced fennel, chopped walnuts, half the chives and tomatoes in a mixing bowl.
- Combine the lemon juice, walnut oil, salt and pepper to taste in another small bowl and blend well. Pour this over the fennel mixture and toss to blend.
- Place the salmon pieces on the grill and cook seven minutes, turning the pieces once or twice.
- Scatter the salad on an oval serving dish and arrange the grilled salmon pieces neatly on top. Garnish each piece of salmon with three walnut meats. Sprinkle with the remaining chives and the vinegar.
ROASTED DILL SALMON
This oven-roasted salmon is adapted from the cookbook "Bottom of the Pot: Persian Recipes and Stories" (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian's stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.
Provided by Naz Deravian
Categories dinner, quick, seafood, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
- Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
- Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.
GRILLED SALMON WITH DILL SAUCE
A quick, tasty dill sauce that compliments grilled salmon.
Provided by Desertdutchman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 3.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 336.7 mg, Sugar 1.8 g
GINGER-DILL SALMON
Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.
Provided by Ali Slagle
Categories dinner, weekday, salads and dressings, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
- In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
- As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
- Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.
GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS
Made of soft, supple salmon; crisp lettuces and vegetables; and a very savory dressing run through with chiles and lime, this light salad is tangy and full of flavor. The dressing, based on nuoc cham, a traditional Vietnamese dipping sauce, has just enough fish sauce to give it depth and pungency without overpowering the brightness of the lime. You can substitute other fish, or even chicken, for the salmon. Just adjust the grilling time as needed, and toss with the dressing while still warm. Note that if you don't have a grill, you can roast the fish in the oven.
Provided by Melissa Clark
Categories dinner, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Light the grill for indirect heat, or heat the oven to 450 degrees.
- As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
- Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
- As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
- When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
- Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
- Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.
WHOLE GRILLED SALMON WITH MUSTARD AND DILL
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar. Spread the fish open and rub this mixture over the flesh. Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
- Meanwhile prepare the sauce. Combine the remaining dill and mustard in a small mixing bowl. Beat in one-third cup olive oil, the lemon juice and sugar. Season to taste with salt and pepper.
- Preheat grill to very hot. Oil a fish basket large enough to hold the fish or oil your racks. If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
- Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat. For best results, you should cook the fish with the grill covered for about half the cooking time. You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas. You can also turn it by just turning the foil package. Before turning it, brush some oil on the skin. After turning it, you may find that some of the skin has stuck to the grill despite your best efforts. Don't worry. The second side, which will be turned up for serving should brown nicely and not stick at all. The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance. Do not overcook the fish.
- When the fish is done, place it on heavy-duty foil. Roll it onto a serving plate so the bottom side of the fish is on top. Remove the skewers or trussing and decorate with sprigs of dill. Serve the fish hot or at room temperature with the sauce on the side.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 1 gram, TransFat 0 grams
More about "nyt saumon grille a la danoise grilled dilled salmon fillets recipes"
GRILLED SALMON RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
OUR BEST SALMON RECIPES - NYT COOKING
From cooking.nytimes.com
GRILLED SALMON WITH DILL RECIPE - LOS ANGELES TIMES
From latimes.com
JUICY GRILLED SALMON RECIPE WITH GARLIC BUTTER - THE KITCHEN GIRL
From thekitchengirl.com
GRILLED SALMON WITH LEMON DILL SEASONING - HEY GRILL, HEY
From heygrillhey.com
20 DILL SALMON RECIPES
From allrecipes.com
GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE PERFECT 15-MINUTE GRILLED SALMON - THE SEASONED MOM
From theseasonedmom.com
GRILLED LEMON DILL SALMON RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OUR 20 MOST POPULAR SALMON RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
NYT SAUMON GRILLE A LA DANOISE GRILLED DILLED SALMON …
From tfrecipes.com
GRILLED DILLED SALMON FILLETS (SAUMON GRILLé á LA DANOISE) RECIPE | EAT ...
From eatyourbooks.com
HOW TO GRILL SALMON: PERFECT GRILLED SALMON RECIPE
From wholesomeyum.com
GRILLED LEMON-DILL SALMON FILLETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST SALMON MARINADE RECIPE (GRILL OR OVEN!)
From wholesomeyum.com
25 BEST SALMON RECIPES - EASY GRILLED, BAKED & SMOKED SALMON …
From thepioneerwoman.com
SUBLIME SALMON - THE NEW YORK TIMES
From nytimes.com
You'll also love