Traditional recipes

Grilled salmon with exotic sauce

Grilled salmon with exotic sauce

Heat a pan with a little oil, add diced onion and celery and let it cook for about 10 minutes, stirring occasionally. Add the diced avocado and let it cook for about 5 minutes. Salt and pepper to taste, quench with wine and let half the amount of wine decrease, then add the pomegranate seeds with the juice, leave for a few more minutes and take the pan off the heat. We salt the salmon and bake it in a well-heated grill pan, about 5 minutes, on each side.

Serve with vegetable sauce. Good appetite!


Grilled salmon with tahini sauce

Juicy and delicious fried salmon in the oven, accompanied by a tahini sauce

  • Irene Arcas
  • Recipe type: fish
  • Calories: 300
  • Gates: 4
  • Cooking time: 18M
  • Total time: 18M

Ingredients

  • 1/2 fresh salmon, skin on, thigh split, bone removed
  • 1 teaspoon garlic powder
  • salt
  • pepper (I used 4 colors)
  • chives (optional)
  • 4 tablespoons tahini
  • 2 tablespoons Greek yogurt
  • 1 teaspoon mustard
  • 4 tablespoons water
  • 2 tablespoons oil
  • juice of 1/2 lemon
  • 1/2 teaspoon brown sugar
  • a little salt
  • a pepper powder

Preparation

Preheat the oven to 180º.

Place the salmon skin face down on a baking tray (we can put it on greaseproof paper) and season it generously: salt, pepper and garlic powder. When the oven has reached 180º, we set it to the average height 18 minutes.

While we are cooking the salmon, we will prepare the tahini sauce. To do this, we put all the ingredients in the glass: tahini, yogurt, lemon, oil, salt, pepper, mustard and sugar. We are not destroyed 20 seconds, speed 4.

Remove the salmon from the oven and let it rest outside the oven for 1 minute. Cut the salmon portions for each person, serve with the sauce on top and sprinkle a little chives.

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Full article: Thermorecetas »Thermomix recipes» fish »Grilled salmon with tahini sauce


Soak the cedar boards in water for 2-3 hours before putting them on the grill to keep them from catching fire. The plates are light and float. Make sure they are completely immersed in water, placing a weight on top so that they do not rise to the surface.

Tip: Cedar wood boards are ideal for grilling salmon, adding a pleasant aroma of smoked wood and a very interesting taste to the fish.

Sprinkle the fillet with a little lemon juice and sprinkle with a pinch of salt. Season with dill, chilli flakes, sprinkle with olive oil and cover with cling film. Leave the salmon to marinate for 2-3 hours in the refrigerator.

Peel a squash, grate it and squeeze the juice. Cut the cucumbers into rounds, radishes into quarters and place in a bowl. Season with salt and pepper, add vinegar, a few drops of olive oil and mix well.

Remove the fish from the marinade and cut it into 2 pieces. Cut thin slices of lemon and place them on damp plates. Place the salmon over the lemon, skin side down.

You need a grill with a lid. Prepare the coals. The embers are perfect when the coals no longer burn with flame and are covered with a layer of gray ash. Place the embers only on one side to have indirect heat on the preparation. Place the salmon pieces on the opposite side of the coals, cover the grill with a lid and cook for about 20-25 minutes.


Ingredients grilled vegetables

  • vegetables to taste, I used: zucchini, tomatoes, onions, eggplant and baked capsicum
  • olive oil
  • salt
  • 1 bunch of parsley
  • 1 bunch of basil
  • 1 clove of garlic
  • 4-5 tablespoons olive oil
  • juice of 1/2 lemon (optional), pepper

Cook grilled vegetables

Choose fresh, young, healthy and strong vegetables. Wash well. Pumpkins are sliced ​​and sprinkled with salt (as well as eggplant) to remove some of the liquid contained:

After about 10-15 minutes, drizzle the zucchini and eggplant with kitchen paper, then grease, with a soft brush, with olive oil, on the side on which they will be placed on the grill:

It is placed on the hot grill (as you can see, it works very well on a stove grill):

Grease again with a little olive oil, on the visible side:

After 2-3 minutes, turn to the other side and leave on the grill for another 2 minutes, or until the teeth of a fork easily enter the flesh of the pumpkins:

As they are done, keep them warm (I put the vegetables in a plate placed on top of a bowl of hot water):

I did the same with the eggplant:

I cut the tomatoes in half and salted them on the cut side:

I sprinkled them with extra virgin olive oil and placed them on the grill, first face down:

After 3-4 minutes I brushed them with olive oil on the bulging side, then I turned them over:

With onions, cut into 1 cm thick slices, I did the same as with the tomatoes:

I baked the peppers before grilling them, and I peeled them:

I cut the peppers in half, salted them lightly and greased them with a fine layer of extra virgin olive oil, then placed them on the hot grill, frying them on both sides very little, just enough to form the characteristic traces of barbecue:


Glazed grilled salmon

We suggest you try a recipe proposed by Lynne Tolley, great-granddaughter of Jack Daniel & rsquos, who cooks with whiskey and boasts a fragrant and tasty food. She designed it for her favorite restaurant, Miss Mary Bobo's.

Lynne Tolley is the author of several recipe books, many of which are based on whiskey. She encourages the use of this drink in food, because the aroma it leaves is very intense.

  • 2 cloves garlic, chopped
  • 2 tablespoons oil
  • 1 tablespoon freshly grated ginger
  • & frac12 cup of orange juice
  • & frac14 cup of Hoisin sauce
  • & frac14 cup whiskey Jack Daniel & # 39s & reg from Tennessee
  • 2 tablespoons soy sauce
  • 1 medium-sized orange cut into thin slices, each slice cut in half
  • between 4 and 6 pieces of salmon (226 gr (8 ounces) each)

Method of preparation:

Cook the garlic in oil in a small pan over medium heat until tender, about 2 minutes. Add the other ingredients besides the salmon and bring to the boil. Boil the sauce over low heat for about 15 minutes or until thickened. Put the salmon in square aluminum foil.

Bake covered over medium heat for about 10 minutes.

Grease with glaze and let it simmer for another 2-3 minutes or until the fish is penetrated. The fish is served with hot sauce added with a spoon over each portion. Prepare 4-6 servings.

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Grilled fish with butter sauce? A delicacy!

For the sauce you need:
the juice of a lemon
4 tablespoons butter
a tablespoon of mustard

Melt the butter in a saucepan and mix with the lemon sauce. Take it after the fire and mix it with the mustard until it becomes a cream. Pour over the fish and serve hot.

Whether you prepare it with sauces or without sauces, grilled fish it will always be a tasty and handy dish!


Grilled salmon kebab with apple yogurt sauce

Eating more seafood is a smart way to improve your diet. The American Heart Association recommends eating at least 2 servings of fish a week to get enough heart-healthy omega-3 fatty acids. Salmon is a great source of healthy fats and is easy to prepare at home.

These delicious salmon kebabs are marinated in a simple mixture of garlic, dill and lemon and then grilled for a quick and easy dinner that you can make on weekdays. A Greek yogurt with dill sour cream has a special taste with salmon kebabs and can be mixed together quickly during the preparation of salmon. Serve these salmon kebabs with a salad or grilled vegetables for a fresh and delicious meal.

Ingredients

  • 1 tablespoon fresh salmon
  • 3 cloves garlic, chopped
  • 2 tablespoons freshly chopped dill
  • 1 lemon, juices
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup plain plain Greek yogurt
  • 1/2 large lemon, juices
  • 1 clove of garlic, chopped
  • 1 teaspoon fresh, chopped dill

Preparation

Remove the salmon skin with a sharp knife (or ask the butcher at the grocery store to do it for you) and cut the salmon into one-centimeter cubes and place it in a small non-reactive container. Mix together the garlic, dill, lemon juice, olive oil and pepper. Pour over the salmon and marinate while the grill heats up.

If you use wooden skewers, soak them in water. Cook the grill or grill pan.

Thread the salmon on the skewer. Lightly grill the oil grill and place the salmon kebabs on the grill. Cook the kebab for 3 to 4 minutes on each side, rotating it so that all sides come into contact with the grill.

While the salmon is cooking, mix the yogurt ingredients together.

Remove the salmon kebabs from the grill and serve with yogurt sauce.

Ingredients variations and substitutions

You can make this recipe with chicken or lamb if you want. They will not provide the omega-3 fatty acids that make salmon, but you will still have a high protein meal.

You can replace the fresh dill for drying, using half of the required amount.

Tips for cooking and serving

The skin will be easier to remove if the fish is frozen. Wear a thin, sharp knife between the skin and the flesh.

Serve with a salad or grilled vegetables and cooked quinoa for a healthy and balanced meal.


Grilled salmon with lemon & # 8211 delicious and healthy

Method of preparation: You can opt for larger pieces of salmon placed on the grill not very hot (medium heat), with the skin side down. If the salmon is small, cut the fish in half so that it penetrates well.

Make incisions 1 cm deep in each piece of salmon. Then the lemon peel and finely chopped basil will be placed in these places. Grease the salmon fillets on both sides with olive oil, salt and pepper.

Place on the grill and you will notice that the fish starts to brown from the bottom up and after about 4 minutes, the skin side turns golden brown and becomes crispy. He turns and lets himself be done on the other side. Wild salmon has less fat and, in order not to dry out too much, it will be left less on the grill.

In a bowl, mix the chopped cucumbers, yogurt, lemon juice, half a chopped hot pepper, mint or oregano, olive oil, salt and pepper. The composition is then placed on the plate next to the pieces of salmon.


Grilled dishes

Some suggestions for grilled dishes for the upcoming mini-holiday.

Pork grills:

Beef grills:

Bird grills:

Fish grills:

Seafood grills:

Meatless grills:

And if you want to marinate the meat , you can also take a look here:

Let's not forget sauces :

Have fun and see you healthy again!


Glazed grilled salmon

We suggest you try a recipe proposed by Lynne Tolley, great-granddaughter of Jack Daniel & rsquos, who cooks with whiskey and boasts a fragrant and tasty food. She designed it for her favorite restaurant, Miss Mary Bobo's.

Lynne Tolley is the author of several cookbooks, many of which are based on whiskey. She encourages the use of this drink in food, because the aroma it leaves is very intense.

  • 2 cloves garlic, chopped
  • 2 tablespoons oil
  • 1 tablespoon freshly grated ginger
  • & frac12 cup of orange juice
  • & frac14 cup of Hoisin sauce
  • & frac14 cup whiskey Jack Daniel & # 39s & reg from Tennessee
  • 2 tablespoons soy sauce
  • 1 medium-sized orange cut into thin slices, each slice cut in half
  • between 4 and 6 pieces of salmon (226 gr (8 ounces) each)

Method of preparation:

Cook the garlic in oil in a small pan over medium heat until tender, about 2 minutes. Add the other ingredients besides the salmon and bring to the boil. Boil the sauce over low heat for about 15 minutes or until thickened. Put the salmon in square aluminum foil.

Bake covered over medium heat for about 10 minutes.

Grease with glaze and let it simmer for another 2-3 minutes or until the fish is penetrated. The fish is served with hot sauce added with a spoon over each portion. Prepare 4-6 servings.

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