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.
ides of orange slices and salmon with 2 Tbsp oil. Season
il, and minced garlic. Marinate salmon filet with the honey sauce
Wipe salmon steaks dry.
Moisten with the lemon juice, pat on the next 5 ingredients and let stand 30 minutes.
nion mixture until melted. Add salmon and milk; simmer until cooked
il the grate.
Grill salmon and thick lemon slices on
dium-high heat.
Sprinkle salmon with salt and pepper. Rub
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.
live oil.
Dust the salmon with the flour and salt
owl until blended.
Brush salmon with oil and season with
ith 1/2 of the salmon slices and 1 teaspoon of
f the plank where the salmon will be placed with 2
br>Brush 1 side of salmon steaks generously with half of
Sprinkle dill, lemon pepper, salt, and garlic powder over salmon; place in shallow glass dish.
Combine the brown sugar, broth, oil, soy sauce, and green onions; pour over the salmon. Cover and refrigerate for 1 hour, turning once after 30 minutes.
Drain and discard marinade.
Place salmon skin side down on grill over medium heat.
Arrange lemon and onion slices over top of fish. Cover and cook for 15 to 20 minutes or until the fish flakes easy with a fork.
igh (450 degrees). Meanwhile allow salmon to come to room temperature
he skin side of the salmon fillets with some olive oil
npalatable. Turning is not necessary. Salmon is done when it turns