Best Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato Cakes Recipes

FIRECRACKER GRILLED SALMON

Firecracker Grilled Salmon image

Let this sensational salmon perk up dinner tonight. With a super flavorful glaze that kicks you right in the taste buds, this weeknight dish is anything but boring. -Melissa Rogers, Tuscaloosa, AL

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons reduced-sodium soy sauce
1 green onion, thinly sliced
1 tablespoon olive oil
1 tablespoon maple syrup
2 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/4 teaspoon salt
4 salmon fillets (6 ounces each)

Steps:

In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

Nutrition Facts : Calories 306 calories, Fat 18g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 367mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic exchanges

POTATO GALETTES WITH SMOKED SALMON

Potato Galettes with Smoked Salmon image

Provided by Ina Garten

Categories appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 large russet baking potatoes (1 1/4 pounds total)
Kosher salt and freshly ground black pepper
Canola oil
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons creme fraiche
1/4 pound thinly sliced smoked salmon, preferably Scottish
Minced fresh chives, for serving

Steps:

Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

GRILLED SALMON WITH ROSEHIP SAUCE AND SMOKED OYSTER POTATO CAKES

Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes image

Provided by Food Network

Number Of Ingredients 13

Ingredients

1 quart vegetable stock (4 cups or 32 ounces)
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1/2 orange juiced, plus zest
1/2 cups reconstituted seedless rosehips (available at most health food stores)
Pinch of salt
10 canned smoked oysters, coarsely chopped
2 cups coarsely mashed potatoes (russets cooked with skin on)
1 egg
1/2 cup scallions, thinly sliced
1 teaspoon fresh thyme, chopped
Salt and freshly ground pepper, to taste
4 (5-ounce) salmon fillets

Steps:

For the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.
For the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.
TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.