Best Grilled Brined Salmon And Eggplant With Fennel Cucumber Relish Recipes

FENNEL CUCUMBER RELISH

Fennel Cucumber Relish image

Categories Condiment/Spread Salad Vegetable Side No-Cook Picnic Quick & Easy Vinegar Fennel Cucumber Summer Shallot Dill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

1 pound fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped
1 pound seedless cucumbers (see cooks' note, below), halved lengthwise, cored, and cut into 1/4-inch dice
6 tablespoons cider vinegar, or to taste
2 tablespoons finely chopped shallot
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt, or to taste

Steps:

Stir together all ingredients in a bowl and let stand 15 minutes.

FENNEL-OLIVE RELISH

Fennel-Olive Relish image

This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if desired.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

1/2 small fennel bulb, cored and finely diced (about 1 cup)
10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped (1/2 cup)
1/4 cup finely diced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 dried chile de arbol, stemmed and crumbled
Coarse salt

Steps:

Combine first seven ingredients in a bowl. Season with salt.

GRILLED SALMON AND CUCUMBERS

Grilled Salmon and Cucumbers image

Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 7

Ingredients

3 ounces feta, crumbled (1/2 cup)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
2 tablespoons extra-virgin olive oil, plus more for brushing
4 skin-on salmon fillets (1 1/2 pounds total)
Coarse salt and ground pepper
2 cucumbers (14 ounces total), cut into 1/2-inch slices

Steps:

In a small bowl, stir together feta, lemon juice, dill, and 2 tablespoons oil.
Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Brush salmon with oil and season with salt and pepper. Place salmon, skin side up, on grill and cook until opaque throughout, 8 to 10 minutes, flipping once. Transfer to a plate and tent with foil. Lightly brush cucumbers with oil and season with salt and pepper. Working in batches if necessary, grill cucumbers until slightly softened and browned, 1 to 2 minutes per side. Top salmon and cucumbers with feta mixture and serve.

Nutrition Facts : Calories 389 g, Fat 23 g, Fiber 1 g, Protein 38 g

CRISP GRILLED SALMON WITH FENNEL-OLIVE RELISH

Crisp Grilled Salmon with Fennel-Olive Relish image

Dramatic and foolproof, this dish is made for entertaining dinner guests. Cover the grill while cooking and you won't need to stress over flipping the fish-and the results will be perfectly cooked every time.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 7

Ingredients

Vegetable oil, for brushing
1 skin-on side wild salmon (about 1 1/2 pounds and 1 inch thick)
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
1 lemon, cut into rounds
Fennel fronds (optional)
Fennel-Olive Relish

Steps:

Heat grill to medium; brush grates with vegetable oil. Drizzle both sides of salmon with olive oil; season with salt and pepper. Place salmon on grill, skin-side down, and cover. Grill, without moving fish, until just opaque in center and skin is crisp, 7 to 9 minutes. Using 2 spatulas, transfer fish to a platter. Drizzle lemon rounds with olive oil; grill until lightly charred, about 2 minutes a side. Transfer to platter; sprinkle with fennel fronds. Serve, with relish.

GRILLED SALMON WITH VEGGIES

Grilled Salmon with Veggies image

Wash weather woes away when you grill indoors. With the cooking speed of a contact grill, you can have a delicious dinner on the table in 30 minutes or less!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup butter or margarine, softened
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1 teaspoon grated lemon peel
8 oz fresh asparagus spears
1 medium red or yellow bell pepper, cut into 1/4-inch-wide strips
2 teaspoons olive or vegetable oil
1/2 teaspoon red and black pepper blend
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
1 lb salmon fillet, 3/4 to 1 inch thick

Steps:

Heat closed medium-size contact grill for 5 minutes. In small bowl, mix butter, basil and lemon peel; set aside.
In large bowl, toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning and garlic salt. Place vegetables crosswise on grill. Close grill. Grill 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
Cut salmon into 4 serving-size pieces. Brush salmon with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill. Grill 4 to 5 minutes or until salmon flakes easily with fork. Serve butter mixture with salmon and vegetables.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 105 mg, Fat 2, Fiber 1 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g