KINCAID'S GRILLED KING SALMON WITH SEASONAL GREENS & ARTICHOKE TARTAR
Categories Fish
Number Of Ingredients 22
Steps:
- Preparation ARTICHOKE TARTAR PROCEDURES: Combine and blend all ingredients together. Store refrigerated until needed. GRILLED SALMON PREPARATION (20 minutes): Fire up the charcoal grill to the proper cooking temperature (500-600 degrees). To minimize grill sticking, brush grates completely free of any carbon buildup and "season" grates by brushing the surface with vegetable oil. NOTE: An over-fired range broiler can also be used if a charcoal grill is not available. Baste the salmon fillets with olive oil and season to taste with salt and pepper. Grill salmon until cooked through, but still moist and flaky (approximately 6-8 minutes). Turn and bast salmon with olive oil half way through the grilling process. Meanwhile, lightly baste artichokes halves with olive oil and place on grill to warm through. Remove and keep salmon fillets and artichokes warm from plating. Meanwhile, toss to dress the seasonal greens, gorgonzola crumbles and red onions, with the olive oil and raspberry vinegar. Mound the dressed greens on serving plates, lay the grilled salmon over the greens. Fill the artichoke halves with artichoke tartar and place along side of the salmon. Serve with lemon slices.
GRILLED KING SALMON
Steps:
- Melt butter. Stir in seasoning. Spoon over fish, reserving about one tablespoon. Grill approximately 8 minutes or to desired doneness. Baste with remaining tablespoon of seasoned butter just before serving.
ALDER GRILLED FRESH ALASKAN KING SALMON WITH A LIGHT JUNIPER AND SAGE MARINADE
Steps:
- Preheat a grill.
- Whisk together celery seed, garlic, lemon pepper, onion, chopped sage leaves, thyme, oil, balsamic vinegar, wine, plum vinegar, and a dash of water (quantities of liquid and dry spice ingredients are best adjusted to individual taste). Place alder chips over coals of grill to add flavorful smoke (mesquite may be substituted). Dredge fillets lightly in marinade then rub in juniper berries and a few whole sage leaves. Place on hot grill (medium high if controllable). Cook for about 10 minutes per side. (Salmon is best cooked until it is still moist, but flesh starts to flake easily with a fork and translucency is gone. Salmon is a bit forgiving, so if it's not quite done, put it back on the grill...but don't cook it until it dries out!) Garnish with lemon slices.
GRILLED CEDAR PLANKED KING SALMON
Number Of Ingredients 5
Steps:
- Soak plank for at least 30 minutes. Lightly coat salmon with olive oil. Sprinkle both sides with salt and pepper. Place salmon on grilling plank and set on grill over indirect heat. Grill for approximately 20 minutes or until internal temperature reaches 145°. Tip: Cover salmon with the grill lid or make a foil lid which will trap in and surround the salmon with more smoke.
Nutrition Facts : Nutritional Facts Serves
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