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Tag Archives: Salmon

Cedar-Planked Salmon

Servings

6

Ingredients

  • 1 untreated cedar or alder plank
  • 1 (1 1/2-pound) salmon fillet
  • 3 tablespoons Sweet-and-Salty Salmon Rub (see below for recipe)
  • Lemon slices
  • Garnish: chopped green onion

Preparation

  1. 1. Soak cedar plank in water at least 30 minutes.
  2. 2. Remove pin bones from salmon, if necessary, and coat fish evenly with rub. Cover with plastic wrap or foil, and chill until ready to grill.
  3. 3. Drain plank, and grill over medium-high heat (350° to 400°) for 3 minutes or until grill marks appear. Remove from grill. Place salmon, skin side down, on heated side of plank. Top with lemon slices.
  4. 4. Place planked salmon on grill, cover, and grill 20 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don’t ignite.) Garnish, if desired.

Sweet-and-Salty Salmon Rub

Ingredients

  • 1/3 cup firmly packed light brown sugar
  • 3 tablespoons kosher salt
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 2 teaspoons garlic powder
  • 1 teaspoon celery seeds
  • 1 teaspoon coarsely ground black pepper

Preparation

Combine all ingredients, and store in an airtight container.

 

Egg & Salmon Sandwich

Servings

1 Sandwich

Total Time 

15 minutes

Nutrition

  • 214 calories
  • 5 g fat ( 1 g sat , 2 g mono )
  • 7 mg cholesterol
  • 25 g carbohydrates
  • 19 g protein
  • 3 g fiber
  • 670 mg sodium
  • 221 mg potassium
  • Good source of omega-3s

Ingredients

  • 1/2 teaspoon extra-virgin olive oil
  • 1 tablespoon finely chopped red onion
  • 2 large egg whites, beaten
  • Pinch of salt
  • 1/2 teaspoon capers, rinsed and chopped (optional)
  • 1 ounce smoked salmon
  • 1 slice tomato
  • 1 whole-wheat English muffin, split and toasted
Preparation
  1. Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.
  2. To make the sandwich, layer the egg whites, smoked salmon and tomato on English muffin.

Marinated Salmon with Mango-Kiwi Relish

Marinated Salmon with Mango-Kiwi Relish

Servings

4 servings (serving size: 1 salmon fillet and 1/4 cup relish)

Calories

321 calories per serving

Ingredients

• 1 tablespoon honey
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray
• 1/2 cup diced peeled mango
• 1/2 cup cubed peeled kiwi
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh orange juice

Preparation

1.)  To prepare salmon, combine first 5 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
2.)  While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
3.)  While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Blackened Salmon Sandwich

Blackened Salmon Sandwich

Servings

4 servings

Calories

404 calories per serving

Ingredients

• 1 pound wild salmon filet, skinned, and cut into 4 portions
• 2 teaspoons blackening or Cajun seasoning
• 1 small avocado, pitted
• 2 tablespoons low-fat mayonnaise
• 4 crusty whole-wheat rolls, split and toasted
• 1 cup arugula
• 2 plum tomatoes, thinly sliced
• 1/2 cup thinly sliced red onion

Preparation

1.)  Oil grill rack; preheat grill to high.
2.)  Rub salmon on both sides with blackening (or Cajun) seasoning. Grill until cooked through, 3 to 4 minutes per side.
3.)  Mash avocado and mayonnaise in a small bowl.
4.)  To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato, and onion.

Pomegranate-Glazed Salmon

Pomegranate-Glazed Salmon

Servings

4 servings

Calories

465 calories per serving

Ingredients

• 4 pieces (5 ounces each) skinless center-cut salmon filet
• ¾ cup pomegranate juice
• ¼ cup orange juice
• 1 cup bulgur
• 2 cups water
• 5 ounces radishes
• 5 dried apricot halves
• 3 green onions
• Salt
• Pepper

Preparation

1.)  Preheat oven to 450 degrees F. Line 18-inch by 12-inch jelly-roll pan with foil.
2.)  In 1-quart saucepan, heat pomegranate and orange juices to boiling on high. Reduce heat to medium-low; simmer 15 minutes or until reduced to 1/3 cup.
3.)  In large microwave-safe bowl, combine bulgur and water. Microwave on High 10 to 12 minutes or until bulgur is tender and water is absorbed.
4.)  Arrange salmon in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque.
5.)  Meanwhile, finely chop radishes, apricots, and green onions. Reserve 1 tablespoon of green onion.
6.)  Add remaining green onion to bulgur along with radishes, apricots, and 1/8 teaspoon each salt and freshly ground black pepper; stir to combine. Divide among serving plates. Top with salmon, and then glaze. Garnish with reserved green onion.

Grilled Salmon and Brown Rice!

Grilled Salmon with Brown Rice

Servings

2 servings

Calories

423 calories per serving

Ingredients

• ½ cup of brown rice
• 2 salmon fillets (5-6 ounces each)
• 2 sprigs of rosemary
• ¼ cup lemon juice
• Salt
• Ground black pepper

Preparation

  1. Cook the rice according to package directions.
  2. Meanwhile, preheat the barbecue or gas grill to high.
  3. Place each salmon fillet on a piece of foil, then sprinkle with equal parts rosemary and lemon juice and season with salt and pepper to taste. Fold the foil over the fish and wrap tightly, crimping the sides as you go to form a packet. Place the fish on the grill and cook for 9 to 12 minutes. Turn the packets over, then grill for 5 minutes longer. Remove from the grill and very carefully open the packets-they will release a lot of steam.
  4. The fish is done when it is opaque. Serve over the rice.


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