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Posts Tagged ‘Grilled Salmon’

  1. Seafood Mixed Grill w/ Red Pepper Sauce

    January 26, 2012 by Jarrett

    This was always a good “seller” at the restaurant in Baltimore, thought share it.

     

    SEAFOOD MIXED GRILL w/

    RED PEPPER SAUCE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes

     

     

    INGREDIENTS:

     

    • 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup)
    • 1 clove garlic
    • 1/2 teaspoon wine vinegar
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon sugar
    • 4 tablespoons cooking oil
    • 3/4 teaspoon salt
    • Fresh-ground black pepper
    • 1/2 pound medium shrimp, shelled
    • 1/2 pound sea scallops
    • 1 pound center-cut salmon fillet, cut into 4 pieces

     

     

    PROCEDURE:

     

    • In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
    • Light the grill or heat the broiler.
    • Thread the shrimp on four skewers and the scallops on four skewers.
    • Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.
    • Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
    • Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).
    • Serve with the red-pepper sauce.

     

    We served this over whole wheat spinach fettuccine, tasted great and made a nice presentation. Feel free to substitute Red Snapper, Tuna or Mahi Mahi for the salmon.

     

    Enjoy,

Chef Phil

    Category Recipes, Seafood, Shrimp | Tags: ,,,,,, | No Comments

  2. Grilled Salmon with Dill Pickle Butter Recipe

    August 10, 2011 by Jarrett


    Salmon is an excellent low-maintenance ingredient for the grill because it doesn’t need careful testing for doneness — the fish is wonderful cooked anywhere from rare to medium.

     

    GRILLED SALMON w/ DILL PICKLE BUTTER

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 4 tablespoon(s) unsalted butter, softened
    • 1/4 cup(s) finely diced dill pickles
    • 1 teaspoon(s) minced tarragon
    • 1/2 teaspoon(s) Dijon mustard
    • Salt and freshly ground pepper
    • 4 (6-ounce) salmon fillets, with skin
    • Extra-virgin olive oil, for rubbing

    PROCEDURE:

    • Light the grill.
    • In a small bowl, blend the butter with the diced pickles, tarragon, and mustard and season with salt and pepper.
    • Rub the salmon with oil and season with salt and pepper.
    • Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes.
    • Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer.
    • Transfer the salmon to plates.
    • Top with the dill pickle butter and serve.

    Enjoy,
    Chef Phil

      The dill flavor always compiments salmon, we just took it up a notch with the pickles.


    Category Recipes, Seafood | Tags: ,, | No Comments