eat and lightly oil the grate.
Rinse salmon thoroughly and place
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!
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.
From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
Sprinkle with salt and pepper.
Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
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.
and minced garlic. Marinate salmon filet with the honey sauce for at
ast is the best way to cook fish on the grill.
Start
eat and lightly oil the grate.
Grill salmon and thick lemon
To make the salmon: Prepare barbecue for medium-high heat.
Sprinkle salmon with
er low heat.
Season salmon with salt and pepper and
In glass baking dish place salmon in single layer mix wine
To make the salsa, grill pepper, skin-side
For the corn salad: In bowl combine
eady to use.
For Salmon: Mix olive oil, lemon juice
Mix well all the ingredients except salmon and lemon.
Peel one lemon and add zest to the mix.
Cut the same lemon and squeeze juice into the mix.
Brush salmon fillets with the mix and add remainder of the mix and salmon fillets to aluminum foil packets. Wrap and seal tightly.
Grill over medium-high heat on both sides until salmon flakes.
Cut other lemon into wedges.
Serve over rice or pasta or with grilled vegetables.
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.
ogether the OJ,
nto waxed paper while finishing the others.
When all skewers
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.
Rub the salmon filets with a little olive