Grilled

Foil Poached Salmon w/ Tomato

Summary:

Tangy tomatoes, fresh basil and dill cooked in foil make an appealing salmon entrée with no fuss.

Ingredients:

• 2 medium tomatoes, cored and cut into thin wedges (about 2 cups)
• 2 tablespoons thin lengthwise slices red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons julienned fresh basil
• 1 tablespoon each chopped fresh dill and mint
• 1 garlic clove, crushed through a press
• Salt and freshly ground black pepper, to taste
• 4 boneless, skinless salmon fillets (6 ounces each)

Directions:

• Preheat the grill, or if you prefer to bake the fish, preheat the oven to 450° F. Combine the tomatoes, onion, basil, dill, mint, garlic, salt and pepper in a bowl; toss to blend.
• Cut 4 large pieces of foil. Place 1 salmon fillet in the center of each. Sprinkle with salt and pepper. Top with the tomato mixture, dividing evenly. Fold up the edges of the foil to make 4 individually sealed packages, double-folding all the edges so the juices cannot escape.
• Place the foil packets, folded side up, on a preheated grill. Grill until the fish is cooked through and the tomato salad is warm, about 12 minutes, depending on the intensity of the heat. Or place the foil packets on a baking sheet in the oven for 12 minutes. (Thinner fillets will take 11 to 12 minutes; thicker fillets will take 13 to 15 minutes.)
• Open the packets, and using a spatula, transfer the fillets to individual serving plates. Spoon the juices in the foil over the fish and serve.
• Recipe from Marie Simmons' www.mariesimmons.com

Yield:

4

Foil Boats in the Sunset

Summary:

Grilling salmon in foil provides the grilled taste while locking in the moisture of the fish.

Ingredients:

• 4 salmon steaks, approximately 1 ½ inches thick, bone in
• ½ cup thinly sliced scallions
• 2 tablespoons butter
• ½ teaspoon dried thyme, crushed
• 4 lemon slices, paper thin
• 4 tablespoons dry white wine
• Salt and pepper
• Heavy-duty aluminum foil

Directions:

• Make a "boat" for each salmon steak using a double thickness of foil. The boats should be slightly larger than the steaks and about 2 inches tall. Do not close the top of the boats.
• Into each boat sprinkle an equal portion of the scallions. Salt and pepper the steaks and place on top of the scallions. Divide the butter into thin slices and place equally on top of each steak. Sprinkle the thyme evenly among the steaks, and then place one lemon slice directly in the center of each steak. Gently pour 1 tablespoon of wine around the inside edge of each boat.
• Over a fairly hot and smoking grill, place all the boats on the grill al one time, allowing the smoke to curl through the open boats and influence the steaks. Close the lid on the grill and allow to cook rapidly for about 10 minutes.
• Each boat may be placed on individual serving plates, or may be disassembled by an ambitious host.

Yield:

4

Honey-Bourbon Salmon

Summary:

Grill salmon steaks or fillets, add fresh veggies and a simple sauce for a summer delight.

Ingredients:

• 4 6 to 8-ounce fresh or frozen salmon steaks, cut 1 inch thick
• ¾ cup bourbon whiskey
• ½ cup packed brown sugar
• 2 tablespoons honey
• 2 teaspoons soy sauce
• ½ teaspoon ground ginger
• ¼ teaspoon black pepper
• Cooking oil or nonstick cooking spray

Directions:

Preparation Time: 15 minutes
Marinate Time: 1 hour
Grill Time: 8 minutes

• Thaw salmon, if frozen. Rinse the fish and pat dry. Place in a plastic bag set in a shallow baking dish.
• In a small bowl, stir together the bourbon, brown sugar, honey, soy sauce, ginger, and pepper. Pour over fish in the bag. Close bag. Marinate fish in refrigerator 1 hour, turning occasionally to distribute marinade.
• Drain fish, reserving marinade. Lightly brush grill rack with oil or lightly coat with cooking spray. Place fish on the rack of an uncovered grill directly above medium coals*. Grill 8 to 12 minutes or until the fish begins to flake easily with a fork, turning once. Brush once with reserved marinade halfway through the grilling time. Discard the remaining marinade. Makes 4 servings. 

Yield:

4

Grilled Salmon w/Tarragon Mayo

Summary:

This healthy treat makes for a fresh and summery meal w/flavors of lemon, tarragon and green onions.

Ingredients:

• 1 1-½ pound  boneless fresh or frozen salmon fillet
• ¼ cup mayonnaise or salad dressing
• 2 green onions, sliced (¼ cup)
• 1 tablespoon lemon juice
• 2 teaspoons snipped fresh tarragon or ¼ teaspoon dried tarragon, crushed
• Nonstick spray coating
• 1 tablespoon margarine or butter, softened
• 1 teaspoon snipped fresh tarragon or ¼ teaspoon dried tarragon, crushed
• 1 lemon, thinly sliced (optional)
• Tarragon sprigs (optional)

Directions:

Preparation Time: 15 minutes
Grill Time: 4 minutes

• Thaw fish, if frozen.
• For sauce, in a small bowl combine mayonnaise or salad dressing, green onions, lemon juice, and 2 teaspoons fresh tarragon. Cover and chill.
• Tear heavy foil slightly longer than salmon. Cut several slits in foil. Spray foil with nonstick coating. Place salmon, skin side down, on foil. Stir together softened margarine or butter and 1 teaspoon fresh tarragon. Spread butter mixture over salmon. Measure thickness of salmon.
• Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil with salmon on grill over drip pan. Cover and grill for 4 to 6 minutes per ½-inch thickness or just until fish begins to flake easily when tested with a fork. Serve with sauce. If desired, garnish with lemon slices and tarragon sprigs.

Nutrition facts per serving:

• calories: 188
• total fat: 13g
• saturated fat: 2g
• cholesterol: 26mg
• sodium: 143mg
• carbohydrate: 1g
• fiber: 0g
• protein: 16g
• vitamin A: 6%
• vitamin C: 3%
• calcium: 1%
• iron: 5%

Yield:

6

Farmed Salmon Skewers

Summary:

Soak the skewers in water for 20 minutes prior to use to avoid burning

Ingredients:

• 9 - 10 oz farmed salmon fillet, skinless
• 2 tablespoon of olive oil
• 1 tablespoon of chopped fresh dill
• 1 tablespoon of chopped ginger
• 2 tablespoon of chopped garlic
• 1 ½ teaspoons of hoi sin sauce
• Pinch of pepper
• Wooden skewers (soaked in water for 20 minutes prior to use to avoid burning)

Directions:

• Cut the farmed salmon into lengthways strips, about one-inch wide.
• On each wooden stick, skew a piece of farmed salmon to form an s-shape.
• Mix together the olive oil, dill, ginger, garlic, oil, hoi sin sauce, and pinch of pepper to form a paste.
• Coat the farmed salmon in the paste.
• Cover and refrigerate for 60 minutes.
• Preheat your grill to medium-high.
• Lightly oil grill rack.
• Grill the farmed salmon for about five minutes, until the flesh is just opaque at most thick part, and the outsides are charred slightly.
• Serve on top of brown rice and enjoy!

Yield:

10

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