Grilled Salmon Steaks //Asian Style

 

 

 

Ingredients:

• 4 salmon steaks (about 6 ounces each)
• 1 cup cucumber, diced
• 3 tablespoons sesame oil
• 2 tablespoons lime juice
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon fish sauce ( or oyster sauce)
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper

Preparation:

Combine all ingredients except, salmon steaks, black pepper, and sesame oil, in a medium mixing bowl for make relish. Let mixture sit for 1 hour at room temperature. Preheat grill. Brush salmon steaks with oil and season with salt and black pepper. Grill steaks on direct high heat for 8 to 10 minutes. Remove from grill and top with relish.

**Tip.. I set steaks skin side down diagonal (2 o'clock) for 2-3 minutes, then rotate (same side down to 10 o'clock... gives the crisscrossed grill marks..).. and then do the same for the other side..

**Tip.. Use a GOOD spatula, and NOT tongs, to avoid it falling apart.

**Tip.. Used a oiled rag on grill to oil the grill first, and help keep salmon from sticking and coming apart on ya

Salmon Salad

Ingredients:

4 Large Potatoes boiled and sliced
1 Medium Red Onion
4 Tbsp Red Wine Vinegar
3 Tbsp EVOO
1 Can Pink Salmon (drained)
3 Eggs hard boiled and sliced
Shredded Lettuce
salt and pepper



Directions:

1. Thinly slice onion and let sit in vinegar with a pinch of salt.
2. Boil potatoes (with or without the skin, whatever your preference) in salted water and slice. Let cool.

Time to plate your salad.

1. Add pepper and EVOO to onions.
2. On a bed of shredded lettuce, lay out the slices of potatoes
3. add a layer of sliced egg
4. place the drained salmon on top of eggs
5. top of with onions and vinaigrette

We serve chilled with white rice.

Enjoy!

Salt n Pepper grilled Shrimp

You Will Need


1 1/2 lbs. jumbo shrimp (2 lbs. if using shrimp with the heads on), deveined, shells left on
3 tbs. fresh lime juice, plus 1 large lime
3 tsp. coarse salt, preferably sea salt
3 tsp. freshly ground white pepper


What to Do




1. Rinse shrimp under cold running water, then drain and blot dry with paper towels. Place shrimp in large, nonreactive baking dish, sprinkle with lime juice and 1 tsp. each salt and white pepper, and toss to coat. Let shrimp marinate at room temperature 10 minutes.
2. Meanwhile, cut lime lengthwise into 4 wedges. Place lime wedge in each of 4 shallow bowls or dishes, and add a mound (1/2 tsp.) of salt on one side of lime wedge and a mound (1/2 tsp.) of white pepper on the other. Set aside.
3. Preheat grill to high. When ready to cook, brush grill grate with oil. Arrange shrimp, in their shells, on grate and grill, turning with tongs, until meat is firm and pink, about 2 minutes per side.
4. Transfer shrimp to serving plates. To eat, squeeze lime wedge over salt and pepper and stir two or three times with chopsticks; peel shrimp and dip in lime mixture.




 

Sweet-and-Sour Skewered Shrimp

  

You Will Need


1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

What to Do


1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently.

2. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.

3. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers.

4. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. 

Salmon W/Citrus Salsa

You Will Need


1/2 cup raspberry vinegar
1/4 cup soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh ginger root
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)
Nonstick cooking spray

Citrus Salsa
3/4 cup pink grapefruit segments, cut into bite-size pieces
1/2 cup orange segments, cut into bite-size pieces
1 tablespoon raspberry vinegar
1 tablespoon honey
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh ginger root
1/8 teaspoon hot pepper sauce



What to Do



1. In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours.

2. Meanwhile, in a bowl, combine salsa ingredients. Cover and refrigerate until serving.

3. Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting grill.

4. Place salmon, skin side down, on grill.

5. Grill, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Serve with the citrus salsa.

Potatoe Crusted Halibut

 

 

Ingredients

• 1 1/2 cups extra-virgin olive oil
• 6 garlic cloves, smashed
• 1 thyme bundle
• 2 bay leaves
• 1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
• Pinch crushed red pepper flakes
• 1 tablespoon fennel seeds
• 3 Yukon gold potatoes, scrubbed
• 4 (6-ounce) Pacific halibut fillets
• Kosher salt

Directions

In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
Cook's Note: In this case it is important to work quickly and to slice the potatoes for 1 halibut fillet at a time. We are NOT going to soak the potatoes in water, this will help them maintain their starch so they will stick to each other and to the fish, but could cause them to turn brown.
Using a mandolin, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.


To cook the fish:


Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales".


Recipe courtesy Anne Burrell