I need a recipe for grilled salmon please and a recipe for sides that go with it please for a nice brunch?!
Answers:
You could serve this with a spinach & strawberry salad, roasted baby red potatoes, Sangria & a yummy dessert!.
Grilled Lemon-Dill Salmon with Cucumber Salad
The salad can be made up to 8 hours ahead and chilled, covered!.
2 or 3 lemons
4 center-cut skin-on salmon fillets (6 to 8 oz!. each), rinsed and patted dry
2 1/2 tablespoons finely chopped fresh dill, divided
1 English (seedless) cucumber
1/2 cup bottled cocktail onions, drained
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon salt, plus more to taste
About 2 teaspoons olive oil
Zest lemons to yield 2 tbsp!. zest!. Sprinkle salmon fillets with 1 1/2 tbsp!. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp!. dill, dividing evenly among fillets and patting to adhere!. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight!.
Slice cucumber paper-thin on a mandoline or other handheld slicer!. Cut onions in half!. In a bowl, whisk together vinegar, sugar, and 1/2 tsp!. salt!. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat!. Taste and adjust seasonings, if necessary!.
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Prepare a gas or charcoal grill for indirect heat!. If using a gas grill, turn all burners to high and close lid!. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area!. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes!. Mound them to one side, leaving a cleared area for indirect cooking!.
Fold two 12- by 18-in!. pieces of heavy-duty aluminum foil in half widthwise to form rectangles!. Using the tip of a small knife, make holes in rectangles about 2 in!. apart and widen each hole to the size of a dime!. Grease foil with olive oil; set over direct heat for 2 minutes!.
Brush salmon skins with oil!. Set 2 fillets, skin side down, on each foil rectangle!. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes!. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in!. is cooked, 3 to 8 minutes!. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes!.
Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil!. Season each fillet with salt and a few drops of juice from a remaining lemon!. Serve with cucumber salad!. Makes 4 servings
http://find!.myrecipes!.com/recipes/recipe!.!.!.Www@FoodAQ@Com
Grilled Lemon-Dill Salmon with Cucumber Salad
The salad can be made up to 8 hours ahead and chilled, covered!.
2 or 3 lemons
4 center-cut skin-on salmon fillets (6 to 8 oz!. each), rinsed and patted dry
2 1/2 tablespoons finely chopped fresh dill, divided
1 English (seedless) cucumber
1/2 cup bottled cocktail onions, drained
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon salt, plus more to taste
About 2 teaspoons olive oil
Zest lemons to yield 2 tbsp!. zest!. Sprinkle salmon fillets with 1 1/2 tbsp!. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp!. dill, dividing evenly among fillets and patting to adhere!. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight!.
Slice cucumber paper-thin on a mandoline or other handheld slicer!. Cut onions in half!. In a bowl, whisk together vinegar, sugar, and 1/2 tsp!. salt!. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat!. Taste and adjust seasonings, if necessary!.
*****************
Prepare a gas or charcoal grill for indirect heat!. If using a gas grill, turn all burners to high and close lid!. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area!. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes!. Mound them to one side, leaving a cleared area for indirect cooking!.
Fold two 12- by 18-in!. pieces of heavy-duty aluminum foil in half widthwise to form rectangles!. Using the tip of a small knife, make holes in rectangles about 2 in!. apart and widen each hole to the size of a dime!. Grease foil with olive oil; set over direct heat for 2 minutes!.
Brush salmon skins with oil!. Set 2 fillets, skin side down, on each foil rectangle!. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes!. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in!. is cooked, 3 to 8 minutes!. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes!.
Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil!. Season each fillet with salt and a few drops of juice from a remaining lemon!. Serve with cucumber salad!. Makes 4 servings
http://find!.myrecipes!.com/recipes/recipe!.!.!.Www@FoodAQ@Com
Prep Time:
10 min
Total Time:
20 min
Makes:
2 servings
Ingredients
2 Tbsp!. Greek Vinaigrette Dressing, divided
2 salmon fillets (4 oz!. each)
1/4 cup Sour Cream
3 Tbsp!. finely chopped fresh cilantro
1 small clove garlic, minced
PREHEAT grill to medium heat!. Place 1 Tbsp!. of the dressing in shallow plate!. Place salmon, skin side up, in dressing to coat!.
MEANWHILE, mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve!.
PLACE salmon, skin side down, on grill!. Cover grill!. Grill 10 min!. or until salmon flakes easily with fork!. Serve topped with sour cream mixture!.
Sides:
Prep Time:
10 min
Total Time:
40 min
Makes:
6 servings
1/4 cup cider vinegar
2 Tbsp!. water
1 envelope Parmesan Italian Salad Dressing & Recipe Mix
1/3 cup olive oil
1 lb!. small red potatoes, cut into quarters
1 zucchini, halved, cut into 1/2-inch pieces
1 yellow squash, halved, cut into 1/2-inch pieces
1 cup thinly sliced red onion
PREHEAT grill to medium!. Mix vinegar, water, salad dressing mix and oil in cruet or small bowl as directed on envelope!. Toss with vegetables!.
SPOON mixture evenly onto double layer of heavy-duty foil!. Bring up foil sides!. Double fold top and ends to seal packet, leaving room for heat circulation inside!.
PLACE packet on grate of grill!. Grill 30 min!. or until vegetables are crisp-tender, turning and shaking packet halfway through grilling time!.
both receipes are really good usually with grilled salmon i have a rice side, salad, or grilled vegetables!.Www@FoodAQ@Com
10 min
Total Time:
20 min
Makes:
2 servings
Ingredients
2 Tbsp!. Greek Vinaigrette Dressing, divided
2 salmon fillets (4 oz!. each)
1/4 cup Sour Cream
3 Tbsp!. finely chopped fresh cilantro
1 small clove garlic, minced
PREHEAT grill to medium heat!. Place 1 Tbsp!. of the dressing in shallow plate!. Place salmon, skin side up, in dressing to coat!.
MEANWHILE, mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve!.
PLACE salmon, skin side down, on grill!. Cover grill!. Grill 10 min!. or until salmon flakes easily with fork!. Serve topped with sour cream mixture!.
Sides:
Prep Time:
10 min
Total Time:
40 min
Makes:
6 servings
1/4 cup cider vinegar
2 Tbsp!. water
1 envelope Parmesan Italian Salad Dressing & Recipe Mix
1/3 cup olive oil
1 lb!. small red potatoes, cut into quarters
1 zucchini, halved, cut into 1/2-inch pieces
1 yellow squash, halved, cut into 1/2-inch pieces
1 cup thinly sliced red onion
PREHEAT grill to medium!. Mix vinegar, water, salad dressing mix and oil in cruet or small bowl as directed on envelope!. Toss with vegetables!.
SPOON mixture evenly onto double layer of heavy-duty foil!. Bring up foil sides!. Double fold top and ends to seal packet, leaving room for heat circulation inside!.
PLACE packet on grate of grill!. Grill 30 min!. or until vegetables are crisp-tender, turning and shaking packet halfway through grilling time!.
both receipes are really good usually with grilled salmon i have a rice side, salad, or grilled vegetables!.Www@FoodAQ@Com
This would make a good side dish for any fish!. I usually serve it with pecan-crusted fish!.
SEASONED CHEESE GRITS
1 cup quick-cooking grits
2 1/2 cups water
2 tablespoons butter
1/4 cup shredded Italian-blend cheese (or cheddar)
1 teaspoon cooked bacon pieces
1 teaspoon Montreal steak seasoning
Combine grits and water in microwave-safe bowl!. Cover and microwave on HIGH 6 minutes or until grits begin to thicken!. Stir in remaining ingredients; cover and let stand 1 minute!.Www@FoodAQ@Com
SEASONED CHEESE GRITS
1 cup quick-cooking grits
2 1/2 cups water
2 tablespoons butter
1/4 cup shredded Italian-blend cheese (or cheddar)
1 teaspoon cooked bacon pieces
1 teaspoon Montreal steak seasoning
Combine grits and water in microwave-safe bowl!. Cover and microwave on HIGH 6 minutes or until grits begin to thicken!. Stir in remaining ingredients; cover and let stand 1 minute!.Www@FoodAQ@Com
I'm actually serving salmon tomorrow night and had the very same question!.
I am using an Emeril recipe from foodnetwork!.com-- it is the salmon served on a bed of greens with an herb vinaigrette one!.
For sides I am serving risotto and also asparagus!.
Hope that helps!Www@FoodAQ@Com
I am using an Emeril recipe from foodnetwork!.com-- it is the salmon served on a bed of greens with an herb vinaigrette one!.
For sides I am serving risotto and also asparagus!.
Hope that helps!Www@FoodAQ@Com