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| − | ==Ingredients== |
+ | == Ingredients == |
| + | * ⅓ cup fresh [[lemon juice]] |
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| − | |||
| − | * |
+ | * ⅓ cup extra-virgin [[olive oil]] |
| − | * |
+ | * ⅓ cup chopped [[shallots]] |
| − | * 1/3 cup chopped shallots |
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* 1 tablespoon grated [[lemon peel]] |
* 1 tablespoon grated [[lemon peel]] |
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| − | * 1 |
+ | * 1¾ teaspoons ground [[cumin]] |
| − | * 1 medium |
+ | * 1 medium [[English cucumber|English hothouse cucumber]], unpeeled, diced |
| − | * 1 12-ounce basket small [[cherry |
+ | * 1 x 12-ounce basket small [[cherry tomato]]es, each quartered |
| − | * 1 large |
+ | * 1 large [[yellow bell pepper]], diced |
| − | * |
+ | * ¼ cup drained [[capers]] |
| − | * 2 tablespoons chopped fresh [[cilantro]] ([[cilantro]] - |
+ | * 2 tablespoons chopped fresh [[cilantro]] ([[cilantro]] - parsley-like herb used as seasoning or garnish) |
| − | * |
+ | * nonstick [[vegetable oil spray]] |
| − | * 1 |
+ | * 1 x 2½- to 2¾-pound [[salmon]] fillet with skin (1 whole side) |
| − | ==Directions== |
+ | == Directions == |
| + | # Whisk first 5 ingredients in small bowl. |
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| + | # Season marinade with [[salt]] and [[pepper]]. |
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| ⚫ | |||
| + | # Let stand 30 minutes; toss occasionally. |
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| + | # Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). |
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| + | # Place salmon, skin side down, in large glass baking dish. |
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| + | # Top with remaining marinade. |
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| + | # Let stand 10 minutes. |
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| + | # Sprinkle with [[salt]] and [[pepper]]. |
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| ⚫ | |||
| + | # Place salmon in fish basket, folding tail under if fish is too long. |
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| + | # Place basket on barbecue and grill salmon, skin side up, 5 minutes. |
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| + | # Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. |
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| + | # Turn salmon out onto platter. |
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| ⚫ | |||
| + | # Place salmon, skin side up, on sheet. |
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| + | # Spray skin with nonstick spray. |
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| + | # Slide salmon, skin side up, onto barbecue. |
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| + | # Grill 5 minutes. |
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| + | # Stand blade of large spatula at 1 long side of salmon to hold in place. |
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| + | # From opposite side, slide rimless baking sheet completely under salmon. |
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| + | # Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. |
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| + | # Grill salmon until just opaque in center, about 5 minutes longer. |
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| + | # Slide baking sheet under salmon; transfer fish to platter. |
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| + | # Serve with salsa. |
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| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| − | |||
| ⚫ | |||
| − | Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with [[salt]] and [[pepper]]. |
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| ⚫ | |||
| − | |||
| ⚫ | |||
| − | Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter. |
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| − | |||
| ⚫ | |||
| − | Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa. |
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| − | |||
| ⚫ | |||
| ⚫ | |||
| − | [[Category:English cucumber Side Dish Recipes]] |
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[[Category:Lemon peel Recipes]] |
[[Category:Lemon peel Recipes]] |
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| − | [[Category:Vegetable oil spray Recipes]] |
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| ⚫ | |||
| ⚫ | |||
[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
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| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
Latest revision as of 13:19, 18 October 2010
Ingredients
- ⅓ cup fresh lemon juice
- ⅓ cup extra-virgin olive oil
- ⅓ cup chopped shallots
- 1 tablespoon grated lemon peel
- 1¾ teaspoons ground cumin
- 1 medium English hothouse cucumber, unpeeled, diced
- 1 x 12-ounce basket small cherry tomatoes, each quartered
- 1 large yellow bell pepper, diced
- ¼ cup drained capers
- 2 tablespoons chopped fresh cilantro (cilantro - parsley-like herb used as seasoning or garnish)
- nonstick vegetable oil spray
- 1 x 2½- to 2¾-pound salmon fillet with skin (1 whole side)
Directions
- Whisk first 5 ingredients in small bowl.
- Season marinade with salt and pepper.
- Combine ½ cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper.
- Let stand 30 minutes; toss occasionally.
- Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat).
- Place salmon, skin side down, in large glass baking dish.
- Top with remaining marinade.
- Let stand 10 minutes.
- Sprinkle with salt and pepper.
- To grill salmon using fish basket: spray basket with nonstick spray.
- Place salmon in fish basket, folding tail under if fish is too long.
- Place basket on barbecue and grill salmon, skin side up, 5 minutes.
- Turn basket over; grill salmon until just opaque in center, about 5 minutes longer.
- Turn salmon out onto platter.
- To grill salmon without using a basket: spray rimless baking sheet with nonstick spray.
- Place salmon, skin side up, on sheet.
- Spray skin with nonstick spray.
- Slide salmon, skin side up, onto barbecue.
- Grill 5 minutes.
- Stand blade of large spatula at 1 long side of salmon to hold in place.
- From opposite side, slide rimless baking sheet completely under salmon.
- Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue.
- Grill salmon until just opaque in center, about 5 minutes longer.
- Slide baking sheet under salmon; transfer fish to platter.
- Serve with salsa.