HEALTHY BBQ SALMON SHEET PAN DINNER RECIPE - FOOD NETWORK
Protein- and fiber-packed, this healthy and streamlined salmon dinner for two can be cooked all on one sheet pan. The veggies get a head start, then BBQ-rubbed salmon fillets join in and everything finishes the race at the same time. Use Parmesan in place of Cotija -- a crumbly Mexican cheese -- if you prefer.
Provided by Food Network Kitchen
Categories main-dish
Total Time 40 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Slice the bottom and stem ends off the pepper and cut the ends into corn kernel-size pieces. Remove the seeds and cut the pepper into 4 rings.
- Scatter the tomatoes down the center of a baking sheet and arrange the pepper rings next to the tomatoes on whichever side you'd like. Drizzle 1 teaspoon of the oil over the tomatoes and sprinkle with salt, pepper and about half of the BBQ rub. Toss together the corn, pepper pieces, cheese, yogurt, cilantro, a large pinch of salt and a few grinds of pepper in a bowl. Fill the pepper rings with the corn mixture. Bake the vegetables until slightly browned, about 20 minutes.
- While the vegetables are in the oven, brush each salmon fillet with dijonnaise and sprinkle with the remaining BBQ rub, some salt and a few grinds of pepper.
- Once the vegetables are browned, remove the baking sheet from the oven and drizzle the empty side with the remaining 1 teaspoon oil. Add the fillets, return to the oven and cook until the sides of the salmon feel firm when gently squeezed and the flesh is just slightly flaky, 5 minutes more. Sprinkle with cilantro leaves and serve with lime wedges.
Nutrition Facts : Calories 430, FatContent 19 grams, SaturatedFatContent 2.5 grams, CholesterolContent 100 milligrams, SodiumContent 520 milligrams, CarbohydrateContent 26 grams, FiberContent 5 grams, ProteinContent 40 grams, SugarContent 8 grams
CEDAR PLANK SALMON RECIPE - FOOD NETWORK
Cooking salmon over indirect heat on the grill brings smoky flavor to Bobby Flay's recipe for Cedar Plank Salmon from BBQ with Bobby Flay on Food Network.
Provided by Food Network
Categories main-dish
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
- Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
- Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
Nutrition Facts : Calories 323 calorie, FatContent 10 grams, SaturatedFatContent 2 grams, CholesterolContent 77 milligrams, SodiumContent 742 milligrams, CarbohydrateContent 18 grams, ProteinContent 37 grams, SugarContent 13 grams
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