BBQ GLAZED SALMON WITH BLACK BEAN COMPOTE
Provided by Robert Irvine : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended. Reserve.
- For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes. Remove from the heat, add the vinegar, parsley, and cilantro, stir well. Keep warm.
- For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking.
- Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes. Once cooked, remove and glaze with the BBQ sauce.
- To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.
GRILLED BLACKBERRY-GLAZED SALMON
Blackberries bring fruity flavor to grilled salmon seasoned with zesty lemon-pepper. Have it ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, cook jam and vinegar over medium heat 2 to 3 minutes, stirring constantly, until jam is melted. Remove from heat; set aside.
- Spray both sides of salmon pieces with cooking spray. Rub lemon-pepper seasoning salt over both sides of salmon. Place large sheet of heavy-duty foil on grill rack over medium heat. Place salmon, skin sides down, on foil. Cover grill; cook 8 to 10 minutes or until fish flakes easily with fork. Remove from heat.
- Serve salmon topped with blackberry glaze and berries.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 14 g, TransFat 0 g
WILD SALMON WITH BLACKBERRY COMPOTE
Number Of Ingredients 9
Steps:
- *Add onion and 1 T. of olive oil to saucepan over med.low heat and cook, stirring for 2-3 minutes. Add sugar and stir until syrupy. *Add preserves and balsamic vinegar and stir. Add berries and stir gently. Leave saucepan on low heat to keep warm. *Add remaining 1 T. olive oil to pan large enough to hold salmon and set med heat. *while oil heats sprinkle fish with parsley, S&P *Add salmon and cook 3-4 minutes. Turn and cook 3-4 minutes more. *Transfer to plate and spoon the compote over the fish.
CEDAR PLANK SALMON WITH BLACKBERRY SAUCE
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. -Stephanie Matthews, Tempe, AZ
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 304 calories, Fat 16g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 186mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
SALMON WITH BLACKBERRY BUTTER
A flavorful and aromatic blackberry butter with salmon... delicious! Very Pacific Northwest. This recipe is actually quite easy to work with, and the results are worth it. The blackberry butter is also good on other things such as halibut and chicken.
Provided by Julesong
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, place the shallot, half of the minced garlic, balsamic vinegar, and blackberries.
- Over high heat, reduce the liquid in the mixture to approximately 1 tablespoon, stirring, careful to not let it scorch or burn.
- Add the white wine and let it reduce again to approx 1 tablespoon of liquid.
- Add the port and reduce for until the mixture is syrupy (about 2-3 minutes).
- Lower heat to medium and gradually whisk in the butter (all but 3 Tbsp), a bit at a time, whisking continuously.
- To keep the butter from separating, the sauce must be kept warm but not hot.
- Remove the blackberry butter from the heat as the last of the butter is whisked in and immediately strain it into a small ceramic bowl.
- Season with salt to taste and divide into two portions; keep in warm place until ready to use.
- Melt the remaining 3 Tbsp butter in medium skillet; add the remaining minced garlic and sauté 2 to 3 minutes.
- Season the salmon with salt and pepper to taste, then over medium-high heat sauté the salmon for 3 to 4 minutes per side; remove fillets to plate (salmon won't be completely cooked).
- Return one portion of the blackberry butter to the skillet and re-heat over medium-high heat.
- Return salmon to skillet, cover, and cook an additional 2-3 minutes per side (carefully turning to keep fillets from breaking apart) or until cooked through.
- Garnish fillets with chopped chives and serve with remaining portion of blackberry butter (re-heat for 45 seconds in microwave) in a small serving container on the table.
- Serve with good, crusty bread, pilaf, and sugar snap peas or other veggie.
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