Best Grilled Salmon And Bok Choy W Orange Avocado Salsa Recipes

GRILLED SALMON AND BOK CHOY WITH ORANGE-AVOCADO SALSA

Grilled Salmon and Bok Choy with Orange-Avocado Salsa image

Citrus and fresh herbs add clean, fresh flavor to the salmon, so you don't need to use much (if any) salt. Cilantro lends zing here as well.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 10

Ingredients

1 navel orange, peeled and segmented
1/2 avocado, diced
1 tablespoon chopped red onion
1 tablespoon freshly chopped cilantro
1 teaspoon lime juice
1/4 teaspoon toasted sesame oil
Coarse salt and pepper
2 (4-ounce) fillets wild salmon
3 heads bok choy, halved
Olive oil, for drizzling

Steps:

Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.
Season salmon and bok choy with salt and pepper and drizzle with olive oil.
Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.

Nutrition Facts : Calories 637 g, Fat 38 g, Fiber 20 g, Protein 44 g, SaturatedFat 5 g

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Grilled Salmon With Avocado Salsa Recipe by Tasty image

Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 salmon fillets
2 avocados
¼ red onion
1 lime, juiced
1 tablespoon olive oil
1 ½ teaspoons salt
cilantro, chopped for garnish

Steps:

In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram

GRILLED SALMON WITH AVOCADO SALSA

Grilled Salmon with Avocado Salsa image

"I'm not usually a seafood fan, but I ordered a similar salmon dish at a restaurant, and I couldn't stop eating it. My recipe re-creation has become a favorite with family and friends." -Renee McIlheran, Lockport, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 small onion, chopped
1/2 cup minced fresh cilantro
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons plus 2 teaspoons balsamic vinaigrette, divided
4 salmon fillets (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small bowl, combine the tomato, avocado, onion, cilantro, oil, garlic and 2 tablespoons vinaigrette. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle salmon with salt and pepper. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 7-9 minutes or until the salmon flakes easily with a fork. Brush with remaining vinaigrette. Serve with salsa.

Nutrition Facts : Calories 301 calories, Fat 21g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 295mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

GRILLED SALMON AND BABY BOK CHOY WITH GINGER AND GARLIC

Grilled Salmon and Baby Bok Choy with Ginger and Garlic image

Categories Salad Sauce Garlic Ginger Side Steam Dinner Salmon Bok Choy

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

8 baby bok choy (about 3/4 pound), bruised outer leaves removed
1 tablespoon Asian sesame oil
2 tablespoons sake or rice wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and minced
1 (2-pound) salmon fillet with skin
2 limes, cut into quarters
Special equipment: Gas or charcoal grill

Steps:

Prepare a gas or charcoal grill to moderately high heat.
Trim 1/8 inch from the bottom of each bok choy, then cut into quarters. Wash the bok choy in several changes of cold water and dry in a colander or salad spinner.
In a small bowl, whisk together the sesame oil, sake, soy sauce, garlic, and ginger.
On a large baking sheet, arrange 2 (12 by 24-inch) pieces of heavy-duty foil, overlapping them in the center to form a cross. Brush the entire surface of the salmon with the sesame oil mixture, then sprinkle with salt and pepper and place skin side down in the center of the foil. Arrange the bok choy on top of the salmon, then fold the foil into a packet, sealing in the salmon and bok choy.
Transfer the foil packet to the grill and cook until the salmon is just opaque in center, about 15 minutes. Transfer to a cutting board, open the foil slightly, and let stand 10 minutes.
Remove the salmon and bok choy from the foil and cut the salmon into 8 servings. Divide the bok choy among 8 plates and top each with a piece of salmon. Garnish plates with lime wedges and serve immediately.