he salmon: Prepare barbecue for medium-high heat.
Sprinkle salmon with
For the limed sour cream: Combine
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.
arlic. Marinate salmon filet with the honey sauce for at least 30
Season salmon with salt and pepper.
Mix well and let stand.
Heat lightly oiled grill pan on medium-high heat. Grill seasoned salmon for 5 minutes on each side or until done.
Top with salsa and serve.
Tips: Checking salmon for doneness: Gently insert a fork tip into the thickest part of the fish. If the salmon easily separates (or flakes), it's ready.
Variations: Make the same recipe with grilled chicken.
Comments: Serve with baked sweet potato wedges.
Hot and fast is the best way to cook fish on
For the corn salad: In bowl
For Creamy Tartar Sauce: Combine all
rill for high heat and lightly oil the grate.
Grill salmon
eavy-duty foil large enough for the salmon fillet by folding a
Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.
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.
n oil.
Check the salmon for pin bones and remove if
f the plank where the salmon will be placed with 2
Mix everything together except wine.
Reserve 1/3 cup of sauce to serve with grilled fish.
Stir wine into remaining sauce.
Brush over fish before grilling. Grill salmon.
Serve grilled salmon with the reserved sauce as you would tartar sauce.
Soak cedar grilling plank for one hour.
Prepare grill.
To prepare the rub, combine all ingredients in a small cup or bowl.
Rub mixture on the top of the salmon.
Place plank on grill, close grill for a few minutes and then place salmon, skin side down, on the plank.
Cook covered, for 10 minutes or until salmon flakes.
For the salmon, heat coals in an outdoor
about 20 minutes. Brush the salmon with olive oil and sprinkle
ver low heat.
Season salmon with salt and pepper and
as grill. Check the salmon fillets for pinbones by running your fingertips