EZ Grilled Salmon Fillets - WRIC Richmond News and Weather -

EZ Grilled Salmon Fillets

Posted: Updated:
  • Jan's Recipes

  • Wednesday, June 12 2013 11:17 PM EDT2013-06-13 03:17:13 GMT
    FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2
    FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2
  • Wednesday, June 12 2013 11:14 PM EDT2013-06-13 03:14:08 GMT
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground
  • Wednesday, June 12 2013 11:11 PM EDT2013-06-13 03:11:50 GMT
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar

EZ GRILLED SALMON FILLETS

4 to 6 servings 

  • 2 to 3 garlic cloves, peeled and minced
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon finely snipped fresh basil leaves (no stems) or 1 teaspoon dried basil leaves
  • 1 tablespoon minced fresh parsley (no stems)
  • 1 to 2 pounds salmon fillet(s)
  • Salt as desired
  • Freshly ground black pepper as desired (optional)
  • Sprigs of fresh basil and parsley as desired for garnish

 

In a small bowl, combine garlic, olive oil, balsamic vinegar, snipped basil leaves, and minced parsley, blending well.  Arrange salmon fillets in one layer in a shallow baking dish; evenly pour olive oil mixture over fillets, turning fillets once to coat well.  Cover with plastic wrap and allow to marinate in the refrigerator for 20 to 30 minutes.  Remove from refrigerator and allow fillets to come to room temperature. Drain fillets, reserving marinade. Arrange salmon fillet(s)on a preheated broiler rack lightly coated with non-caloric vegetable cooking spray in a broiler pan, or on a barbecue grill rack lightly coated with non-caloric vegetable cooking spray, about 6 inches from heat source.  Brush fish with marinade, coating lightly, but evenly.  Broil or grill fillets about 4 to 6 minutes per side, turning fillets once.  Brush fish lightly with marinade again after turning (over).  Sprinkle fish fillets lightly with salt and pepper, if desired.  Do not overcook as fish will become tough.  Fish should be opaque in color and flake easily with a fork. 

Pan Grill: Lightly coat a large heavy skillet or electric frypan with butter or oil or non-caloric  vegetable cooking spray.  Place fillets in pan, brush with marinade, and sauté over moderate heat, about 4 to 6 minutes per side, turning fillets once, until fish is opaque in color and flakes easily with a fork.  Brush fillets with marinade again after turning (over) filletsDo not overcook. Garnish each serving with a sprig of fresh basil and parsley.