In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
Combine tomato, red bell pepper, onion, and lime juice in a small bowl to make pico de gallo.
Whisk Greek yogurt, skim milk, and seasoning blend together in another small bowl to make cream sauce.
Place some grilled salmon chunks in a radicchio leaf. Top with some pico de gallo and cream sauce. Repeat with remaining salmon and radicchio leaves.
Mix together the margarine, brown sugar, soy sauce and sherry.
Pour half of this marinade over the salmon fillets for at least 20 minutes.
Spray your barbeque grill with nonstick cooking spray.
Grill the salmon for 4-5 minutes with the skin side up. Turn the fish over and pour the rest of the marinade over it. Cook for 3-5 more minutes until the salmon flakes nicely or until it is done the way you like it.
Hot and fast is the best way to cook fish on
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
il the grate.
Rinse salmon thoroughly and place on a
il, and minced garlic. Marinate salmon filet with the honey sauce
il the grate.
Grill salmon and thick lemon slices on
dium-high heat.
Sprinkle salmon with salt and pepper. Rub
Place salmon in a large pan.
Mix all other ingredients (except wood chips) and pour over top.
Allow to marinate 3 to 4 hours, turning once.
Soak wood chips in water for 1 to 2 hours. Grill over charcoal, adding wood chips onto fire at same time as steaks.
Cook about 5 minutes per side, brushing frequently with reserved marinade.
Enjoy!
ver low heat.
Season salmon with salt and pepper and
eady to use.
For Salmon: Mix olive oil, lemon juice
f salt.
For the salmon seasoning mixture: In small bowl
Combine all sauce ingredients in a saucepan.
Bring to a boil then reduce the heat and simmer for about 5 minutes, stirring often.
Sauce can be made several days ahead of time and refrigerated.
If it is too thick, just add a little water when heating it before serving.
Season the salmon filets with salt and pepper.
Grill until done to your liking.
Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving.
owl until blended.
Brush salmon with oil and season with
ake one piece tinfoil, place salmon, skin side down on the
b>salmon is opaque and medium rare about 4 minutes, or how ever
ll marinade ingredients and add salmon fillets. Refrigerate for 2 or
ade well in advance.
Salmon Marinade -- I like this
ogether all marinade ingredients. Place salmon in marinade and gently toss