HOW TO GRILL SKINLESS SALMON RECIPES
SALMON BURGERS RECIPE - NYT COOKING
For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of … salmon. Two or three minutes a side usually does the trick.
Provided by Mark Bittman
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.
- Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
- Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
- Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
ROMANO'S MACARONI GRILL PENNE RUSTICA | TOP SECRET RECIPES
Menu Description: "Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce." Romano's top-requested item is so popular they've even trademarked the name. Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli. No big deal. Just use regular prosciutto, and have the deli cut it pretty thick—1/8-inch will do. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. Be sure to get the sliced pimentos, not diced. You want long pieces just like those they use at the restaurant. Complete the Macaroni Grill experience with a slice of lemon passion cake. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. For a live demonstration of this recipe, check out this video.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 792 calories
More about "how to grill skinless salmon recipes"
SALMON BURGERS RECIPE - NYT COOKING
For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of … salmon. Two or three minutes a side usually does the trick.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
- Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
See details
ROMANO'S MACARONI GRILL PENNE RUSTICA | TOP SECRET RECIPES
Menu Description: "Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce." Romano's top-requested item is so popular they've even trademarked the name. Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli. No big deal. Just use regular prosciutto, and have the deli cut it pretty thick—1/8-inch will do. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. Be sure to get the sliced pimentos, not diced. You want long pieces just like those they use at the restaurant. Complete the Macaroni Grill experience with a slice of lemon passion cake.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
For a live demonstration of this recipe, check out this video.
From topsecretrecipes.com
Reviews 5.0
Total Time 50 minutes0S
Calories 792 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 50 minutes0S
Calories 792 calories per serving
See details
CREAMY SALMON, LEEK & POTATO TRAYBAKE RECIPE - BBC GOOD F…
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Fish Course, Main course, Supper
Calories 714 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Fish Course, Main course, Supper
Calories 714 calories per serving
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
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CHICKEN TERIYAKI RECIPE - NYT COOKING
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine asian, japanese
Calories 459 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine asian, japanese
Calories 459 per serving
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Put the salmon on a greased cookie sheet and pour the sauce over the salmon - either a couple hours before cooking, or right before it goes in the oven. Bake at 350 in convection for 20-30 minutes (when the salmon flakes, its done). Cut the salmon …
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Skinning salmon for cooking. Chef Mark Parmely and Tim are preparing to make Cerdar Plank Salmon on the grill. After deboning, the next step is removing the skin. Grilling time! Salmon on a Cedar Plank. How to cook Planked Wild Salmon on the grill…
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OVEN-BBQ SALMON - RECIPE | COOKS.COM
Aug 06, 2016 · Mix together orange juice and lemon juice. Place salmon in a Ziploc bag and pour the juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes. Combine all spices in a small bowl. Preheat oven to 400°F. Lightly oil a shallow baking dish with canola oil. Remove salmon …
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