Best Grilled Salmon And Rice Recipes

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GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

GRILLED SALMON AND RICE FOIL PACKS



Grilled Salmon and Rice Foil Packs image

Delicious dinner packets are perfect patio or picnic pleasers!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 29m

Yield 4

Number Of Ingredients 8

2 cups uncooked instant rice
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

Steps:

  • Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  • Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
  • Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 75 mg, Fiber 2 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg

GRILLED CANDIED-GARLIC SALMON ON CRISPY RICE NOODLES AND BABY ASIAN GREENS



Grilled Candied-Garlic Salmon on Crispy Rice Noodles and Baby Asian Greens image

Provided by Food Network

Categories     main-dish

Time 57m

Yield 6 servings

Number Of Ingredients 18

10 cloves garlic, sliced very thin, plus 2 cloves garlic (pressed or minced)
1/2 cup water
1/2 cup white wine
1/2 cup granulated sugar
2 tablespoons butter
2 tablespoons Asian fish sauce
3 tablespoons lime juice
2 teaspoons ginger, minced
2 teaspoons curry paste
6 (6-ounce) salmon fillets
Oil, for frying
8 ounces dried rice noodles (mai fun or rice sticks)
1/2 cup thinly sliced shallots
Flour, for coating
2 cups halved snap peas
1/4 cup thinly sliced scallions
5 cups baby greens
Salt and pepper

Steps:

  • Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
  • Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes.
  • To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.
  • Preheat the grill.
  • Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
  • Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
  • Mix the snap peas, scallions and greens in a bowl.
  • Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness.
  • Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste.

HONEY SOY GRILLED SALMON WITH EDAMAME AND BROWN RICE



Honey Soy Grilled Salmon with Edamame and Brown Rice image

This well-balanced meal is quick, simple and delicious!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 teaspoons vegetable oil, plus more for brushing
1/4 cup packed fresh cilantro leaves
2 scallions
1 teaspoon grated ginger
4 center cut skin-on wild salmon fillets (about 6 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons honey
2 teaspoons fresh lime juice, plus lime wedges to garnish
2 teaspoons low-sodium soy sauce
1/4 teaspoon black sesame seeds
1 1/3 cups shelled frozen edamame
2 cups cooked brown rice
2 oranges, cut into wedges
Four 6-ounce glasses reduced-fat milk

Steps:

  • Preheat the grill over medium-high direct heat. Brush oil on the grill grates.
  • Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger.
  • Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Sprinkle the fish all over with 1/2 teaspoon salt and some pepper.
  • Stir together the honey, lime juice and soy sauce until smooth. Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds.
  • Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl. Cook on high until warm through, about 3 minutes.
  • Divide the salmon, edamame, brown rice and orange wedges evenly among four plates. Serve each with a glass of milk.

Nutrition Facts : Calories 690 calorie, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 110 milligrams, Sodium 660 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 50 grams, Sugar 19 grams

GRILLED SALMON WITH RICE AND VEGETABLE SLAW



Grilled Salmon With Rice and Vegetable Slaw image

From Epicurious where it was very highly rated. Putting it here to make soon. Most reviewers suggested havling the thai red curry paste but I have copied the recipe as written.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato puree
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
4 salmon fillets
olive oil, for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:.
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:.
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:.
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

Nutrition Facts : Calories 890.1, Fat 43.2, SaturatedFat 20.5, Cholesterol 180.6, Sodium 863.5, Carbohydrate 52.8, Fiber 5.2, Sugar 9, Protein 74.4

GRILLED SALMON AND RICE



Grilled Salmon and Rice image

This is a long time favorite of mine. The recipe lends itself well to personalization. I can't recall the origin of this recipe but I have played with it for years and find it is easily adjusted to your own tastes.

Provided by Three-olive Martini

Categories     High Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs salmon fillets
1/4 cup wine (Pinot Noir or Chardonnay work equally well)
2 tablespoons teriyaki sauce
1 tablespoon Worcestershire sauce (Lea & Perrins)
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon Dijon mustard (Grey Poupon)

Steps:

  • Remove salmon skin and place salmon in a glass container.
  • Prepare marinade and pour over salmon and refrigerate for 30 minutes.
  • While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
  • Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
  • After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
  • Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
  • Bon Appetite!

Nutrition Facts : Calories 251, Fat 6, SaturatedFat 1, Cholesterol 88.7, Sodium 546.4, Carbohydrate 10.3, Fiber 0.2, Sugar 8.7, Protein 34.7

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