Monday, July 21, 2008
Spice up your grilled salmon
Salmon fillets and salmon steaks are great on the grill, making them an excellent choice for a summer meal. And since salmon contains relatively high amounts of omega-3 fatty acids, it can be part of a meal you can feel good about.
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Lime Grilled Salmon Steaks
1/4 cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 salmon steaks
Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Lightly oil outdoor grill grate; preheat grill for medium heat. Remove the salmon from marinade, and shake off excess. Discard remaining marinade. Grill until the fish flakes easily with a fork, about 5 to 10 minutes per side depending on thickness. Makes 4 servings.
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Glazed Salmon Fillet
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/8 teaspoon sesame oil
1 1-1/2 pound salmon fillet
In a bowl, combine soy sauce, sugar, red pepper flakes, ginger, and oil. Lightly oil outdoor grill grate; preheat grill for medium heat. Grill salmon, covered, until salmon flakes easily with a fork, about 5 to 10 minutes per side depending on thickness, basting frequently with glaze. Makes 6 servings.
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Spicy Salmon Steaks
1/4 cup balsamic vinegar
1/4 cup chili sauce
1/4 cup packed brown sugar
3 garlic cloves, minced
2 teaspoons minced fresh parsley
1.4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes, optional
4 6-ounce salmon steaks
Lightly oil outdoor grill grate; preheat grill for medium heat. In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley, ginger, cayenne pepper, and red pepper flakes. Grill salmon, covered, until salmon flakes easily with a fork, about 5 to 10 minutes per side, brushing occasionally with sauce. Makes 4 servings.
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Pantry Pointers
Before starting the grill to cook salmon, brush the grill with a thin coat of cooking oil such as canola. This will help prevent the salmon from sticking to the grill. Spraying the grill with nonstick cooking spray also works.
When checking salmon with a meat thermometer, the internal temperature reach 140 to 145 degrees.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com