Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
- Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
- To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
- Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
- Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
- Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.
Time 55m Yield 4 Number Of Ingredients 13 Steps:
Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl. Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once. Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate. Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade. Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.
Time 2h10m Yield 4 pieces salmon, 4 serving(s) Number Of Ingredients 11 Steps:
combine lime juice, vegetable oil, 1 T soy sauce, sesame seeds (un-toasted) and celery seeds in a large ziplock bag. add salmon and turn bag to coat. let it marinade for 1 hour, turning regularly. preheat over to 350 degrees. spread 2 T sesame seeds in a small baking pan. place in oven and toast seeds to a light brown (3-5 min.). remove and set aside to cool. once cool, combine the toasted sesame seeds, butter, scallions or chives, sesame oil and black pepper. stir until smooth. shape into a cylinder and roll into wax paper. chill until firm. preheat broiler or grill. cook salmon about 5 minutes per side. when plating, serve with 1 T slice of sesame butter.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Prepare an outdoor grill for medium-high heat. Toss the broccoli, carrots, vegetable oil and a sprinkle of salt and a few grinds of pepper together on an 18-inch-long piece of heavy-duty aluminum foil. Bring the two long sides of foil up and together and fold over twice to seal. Bring the other two short sides up and in, crimping to seal; set aside. Lightly oil half of the grill grates. Pat the fish dry and sprinkle with salt and pepper. Put the vegetable pack on the un-oiled side of the grill and cook until the vegetables are crisp tender and the broccoli is bright green and lightly charred, about 10 minutes. Grill the salmon on the oiled side and skin-side up until well-marked, 3 to 4 minutes. Flip the salmon over and continue to grill until just cooked through but still a bit rosy in the center, 3 to 4 minutes more. Careful of the steam, open the foil pack and toss well; divide among 4 plates and add a piece of salmon. Top the salmon with a small spoonful of chili garlic sauce and sprinkle the vegetables with some sesame seeds and a drizzle with some sesame oil.
Time 25m Yield 2 Number Of Ingredients 7 Steps:
Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade. Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes. Heat sesame oil in a large skillet over medium-high heat. Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours. Place a rack in the top third of the oven and heat the broiler. Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes. Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine. Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.
Time 30m Yield 2 servings Number Of Ingredients 14 Steps:
Heat a grill to medium-high heat. Coat the Walmart® Fresh Antibiotic-Free Salmon portions with the olive oil and sprinkle the salt evenly on both sides. Set aside. Make the lemon-sesame sauce: In a small bowl, combine the shallot, lemon zest and juice, honey, sesame oil, olive oil, sesame seeds, salt, and pepper and whisk until well combined. Place the lemon slices on the grill and cook for 60-90 seconds on each side, until charred. Remove from the grill and set aside. Place the salmon fillets, skin-side down, on the grill. Cook with the lid closed for 5-6 minutes, then flip and cook for another 1-2 minutes, or until the salmon is cooked through and has lightly charred grill marks on the flesh side. Place the salmon fillets skin-side down on a serving platter and spoon half the sauce over each fillet. Garnish with the charred lemon slices and basil. Enjoy!
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally. Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm. In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper. When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Yield 4 servings Number Of Ingredients 10 Steps:
Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt. Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine. Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.
Time 25m Yield 6-8 servings. Number Of Ingredients 10 Steps:
In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.
