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.
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
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.
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
ll marinade ingredients and add salmon fillets. Refrigerate for 2 or
ogether all marinade ingredients. Place salmon in marinade and gently toss
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.
4 hours before making the recipe.
Make sure you keep
o high and add wine, salmon, basil, oregano, garlic and capers
he skin side of the salmon fillets with some olive oil
Brush both sides of the salmon steaks with the olive oil. Sprinkle on the salt and pepper.
Grill the salmon steaks with the flesh side down for 2 minutes.
Turn the steaks over and spread on a thick layer of the Spinach Pecan Pesto.
Grill fish for 2 to 4 minutes more, or until just done.
Serves 6.
Place salmon steaks in a shallow pan. Sprinkle both sides with the lime juice, salt and pepper. Cover tightly with plastic wrap and let marinate for 30 minutes, at room temperature.
In glass baking dish place salmon in single layer mix wine