Grilled Salmon Recipes - impressive dishes from easy, backyard cooking

This Main-Dish Salad deserves serving for dinner, not just lunch. So says I.

Salmon:
2 Tbsp soy sauce
1 Tbsp each honey & lemon juice
Zest of 1 lemon
1/4 tsp ground ginger
4 5 or 6-oz skinless salmon fillets

Dressing:
1 Tbsp each lemon juice, olive oil & white wine vinegar
1/8 tsp sugar
Salt and pepper to taste

Salad:
3 cups baby spinach
1 each ripe avocado & mango, peeled, pitted, diced
2 Tbsp each finely chopped red onion & capers

Mix the soy sauce, honey, lemon juice, lemon zest and ginger; set aside.

Grill the salmon on a greased grill until firm and opaque, 8-10-inches per inch of thickness, flipping once Brush generously with the soy mixture a couple minutes before they're done.

While salmon cooks, mix the dressing ingredients together and set aside.

In a salad bowl toss together spinach, avocado, mango, onion and capers.

Remove sal,mon from the grill when it's done, break into chunks and gently mix it all into the salad.

I think you'll have some really happy eaters when they taste what the honey-mustard glaze does to salmon (or any fish, for that matter).

4 6-oz salmon fillets, brushed with oil
2 tbsp e.v. olive oil
4 Tbsp honey
2 tsp dijon mustard
4 Tbsp warm water
4 tsp low-sodium soy sauce
1/8 tsp each salt & black pepper

In a bowl, combine honey, mustard, water, and soy sauce. Salt andpepper to taste.

Brush one side of each fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the skin-less surface; cook to desired texture. Brush flesh side of fish with glaze before removing from the grill. Serve at once.

A very quick & easy salad and an even quicker & easier fish prep for a cookout they’ll remember for a long time./

1/4 cup nonfat plain Greek yogurt
1 Tbsp white wine vinegar
Kosher salt and black pepper
2 seedless cucumbers, thinly sliced on the diagonal
2 ribs celery, thinly sliced on the diagonal
1/4 cup fresh flat-leaf parsley
4 salmon steaks (about 1/3 lb each)

Fire up the grill.

In a large serving bowl, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and pepper. Add the cucumbers, celery and parsley; toss to combine. Set aside,

Season the salmon with 1/2 tsp each salt and pepper. Over medium-highheat, grill until opaque throughout, 5 to 6 minutes per side. Serve with the salad

Leeks grow in really sandy soil so unless you’re buying them from a place like Whole Foods where the produce is prepped extra carefully – I’d hope so at those prices – it will take a bit of time for you to clean it, but this dish is worth it.

2 fillets (6 oz each] wild Alaska salmon
1 Tbsp olive oil
juice of 1 lemon
salt and freshly ground black pepper
1/2 smal1 Savoy cabbage, shredded
6 spring onions, finely chopped
1 medium leek, finely sliced
2 oz fresh sugar snap peas
1/2 oz butter
2 Tbsp capers, drained

Preheat grill.

Arrange salmon fillets in your grill basket and brush with olive oil. Sprinkle with juice of 1/2 lemon, season with a little salt and black pepper and grill 3-4 minutes on each side.

Meanwhile, boil cabbage, spring onions, leek, and frozen peas in shallow water, lightly salted, 5-6 minutes. Drain well, return to saucepan, and add remaining lemon juice and butter. Heat a few moments.

Share vegetables between 2 serving plates and arrange grilled salmon fillets on top. Scatter 1 tablespoon capers over each salmon fillet. Season with black pepper. Serve immediately.
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