Best Sb Grilled Salmon With Tomatoes Spinach And Capers Recipes

Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

Preheat the oven to 425 degrees F.
Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

Grilled Salmon With Rosemary (South Beach Phase I) image

Provided by kufambrian

Time 22m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 9

1 lb salmon
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 pinch fresh ground black pepper
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, chopped or 1 teaspoon dried, crushed rosemary
rosemary sprig, fresh (optional)
capers (optional)

Steps:

Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" thickness. If the fish is more than 1" thick, gently turn it through broiling.
To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

Nutrition Facts : Calories 167, Fat 7.3, SaturatedFat 1.2, Cholesterol 52.1, Sodium 230.7, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 23.4

Salmon with Tomatoes and Capers in Foil image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 pint grape tomatoes, quartered
2 tablespoons minced fresh parsley
2 tablespoons capers, rinsed and chopped
2 teaspoons extra-virgin olive oil
2 garlic cloves
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Six 4-ounce salmon fillets
Prepare a grill for medium heat.

Steps:

In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.