MARINADE FOR GRILLED SALMON RECIPES

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SALMON WITH LEMON-HERB MARINADE RECIPE - NYT COOKING



Salmon With Lemon-Herb Marinade Recipe - NYT Cooking image

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.

Provided by Moira Hodgson

Total Time 1 hours 20 minutes

Yield 6 servings

Number Of Ingredients 14

1 3-pound salmon fillet, in one piece
1 clove garlic, minced
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon grated lemon peel
2 tablespoons parsley, chopped fine
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves
Juice of 1/2 lemon
2 tablespoons sesame oil
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 lemon, cut into 6 wedges
Sprigs of rosemary, for garnish

Steps:

  • Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
  • Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.
  • Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Nutrition Facts : @context http//schema.org, Calories 616, UnsaturatedFatContent 29 grams, CarbohydrateContent 6 grams, FatContent 44 grams, FiberContent 1 gram, ProteinContent 47 grams, SaturatedFatContent 9 grams, SodiumContent 627 milligrams, SugarContent 3 grams

GRILLED SALMON RECIPE | JAMIE OLIVER RECIPES



Grilled salmon recipe | Jamie Oliver recipes image

This easy salmon is gorgeous and juicy inside, dark and sticky outside – the perfect contrast.

Total Time 20 minutes

Yield 6

Number Of Ingredients 10

2 sticks of fresh lemongrass
1 bunch of fresh coriander (30g)
5cm piece of fresh ginger
4 cloves of garlic
½ x small bottle of low-salt dark soy sauce
1 large salmon fillet (about 1kg), ask your fishmonger, scaled and pin-boned, from sustainable sources
4 tablespoons runny honey
2 red chillies
4 spring onions
2 limes

Steps:

    1. Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
    2. Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm.
    3. Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with the honey and grill for 10 minutes.
    4. Deseed the chillies and finely slice with the spring onions.
    5. Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
    6. Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.

Nutrition Facts : Calories 357 calories, FatContent 18.4 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 34.9 g protein, CarbohydrateContent 13.6 g carbohydrate, SugarContent 13 g sugar, SodiumContent 1.62 g salt, FiberContent 0.2 g fibre

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    1. Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
    2. Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm.
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    5. Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
    6. Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.
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