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Grilled salmon with lime lemon sauce

Grilled salmon with lime lemon sauce


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If the fast passed, I went back to the papica with fish and meat. The recipe is quite easy to cook, simple and good I say.

  • 2 slices of salmon
  • a little olive oil
  • a little salt
  • a pepper knife tip in 3 colors
  • half a lemon
  • little green parsley
  • small carrots

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled salmon with stinged lemon sauce:

I washed the salmon slices a little and drained them and then I "caressed" them with a few drops of olive oil (so that they don't stick to the grill, because anyway the salmon is a greasy fish and it will leave grilled juice) and I gave them a little pepper.

On the hot grill I placed the salmon slices well and left the medium heat. Slowly the salmon starts to leave its fat on the grill, 5-7 minutes on one side, then I turned on the other. I sprinkled it with a little lemon juice ... so on the grill and after it was half-browned on the other side (about 5 minutes) I took it out.

Let it rest for 7-8 minutes. I chose to serve it with a little garlic sauce made stronger (with a little sour cream with lemon and basil) plus a light garnish of boiled carrots with a little salt over which I sprinkled green parsley.

It's very tasty, although it's not sophisticated ... but I hope you like it.

Come to the table...!!!



Grilled salmon with lemon & # 8211 delicious and healthy

Method of preparation: You can opt for larger pieces of salmon placed on the grill not very hot (medium heat), with the skin side down. If the salmon is small, cut the fish in half so that it penetrates well.

Make incisions 1 cm deep in each piece of salmon. Then the lemon peel and finely chopped basil will be placed in these places. Grease the salmon fillets on both sides with olive oil, salt and pepper.

Place on the grill and you will notice that the fish starts to brown from the bottom up and after about 4 minutes, the skin side turns golden brown and becomes crispy. He turns and lets himself be done on the other side. Wild salmon has less fat and, in order not to dry out too much, it will be left less on the grill.

In a bowl, mix the chopped cucumbers, yogurt, lemon juice, half a chopped hot pepper, mint or oregano, olive oil, salt and pepper. The composition is then placed on the plate next to the pieces of salmon.


How to cook grilled salmon recipe with vegetables and quinoa & # 8211 Best Tips & Tricks

1. How to fry the salmon on the grill and for how long.

There are many ways we can cook salmon. It can be baked, in a frying pan, steamed or grilled.

You can serve it even raw, if you want and if it has the necessary quality.

But one of the best known methods is to cook salmon on the grill. This is a very easy way to cook it no matter how it is cut, be it fillets or medallions.

You can cook the salmon on an outdoor grill (the charcoal grill is the best for the outside) or indoors, on a cast iron grill pan as I did for this recipe.

Here's how to cook salmon on a cast iron skillet:

  1. Heat the pan well.
  2. Then season the salmon with olive oil, salt and pepper.
  3. Place it on the grill pan and fry for 5-6 minutes.
  4. Turn the salmon over and fry for another 3-7 minutes.
  5. After about 10 minutes check if it is done inside. Remember that this is about everyone's personal preferences. You can cook it medium or well.

If time allows, you can remove the bones before cooking the salmon. It is not mandatory, but this way it will be easier to eat.

Check that it has cooked enough with a kitchen thermometer that should display 62.8C. Another way to check if it's done is to prick it with a fork, and if it comes off easily it means it's ready.

Remember that you can apply this method of grilling not only for salmon but for any other kind of fish.

Moreover, you can replace the grilled salmon in this recipe with any other fish you prefer, but I will tell you more about it in the next point.


Grilled zucchini with lemon and garlic sauce

Grilled zucchini with lemon and garlic sauce is a simple, cheap and delicious recipe.
For this recipe you only need a few ingredients. Suitable for fasting, but also for those who are on a diet.


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(5 points / total votes: 59)

Olga 6 years ago - November 29, 2011 13:30

Re: Salmon in the pan

What an appetizing color that fish has, Ioana! And what that uncle does in the video in the link is absolutely wonderful! Do you have any idea where we find crab meat in our country? I've never seen it, but it's true that I haven't searched very hard.

Ioana 6 years ago - November 29, 2011 13:39

Re: Salmon in the pan

you can find either frozen pre-cooked, or you are looking for crab meat surimi (those frozen pink sticks).

Diana 6 years ago - 29 November 2011 18:40

Re: Salmon in the pan

Aaa, you anointed my heart with this salmon. In my opinion, few things are more wonderful than a grilled salmon.

I make it a little different - I use "horseshoe" pieces and not fillets - it seems to me that they have a larger grilled surface and I like the crust they make. Plus there are many more fat fibers exposed to the melting pans.

I put big salt on it, heat the pan (grill) very very well and that's it. Leave a lot of fat, I do not feel the need for any extra oil. It makes a wonderful crust on the outside and inside it remains juicy. Serve hot with lots of lemon and steamed vegetables. It's my favorite food.

Olga 6 years ago - November 29, 2011 9:45 p.m.

Re: Salmon in the pan

Thanks Ioana. Hmmm, I think surimi is that "imitation crab" that he says in the movie not to use (a text appears on the image at some point). I'll look for the frozen crab.
Thank you very much, once again!

Ioana 6 years ago - November 30, 2011 10:36

Re: Salmon in the pan

Diana, I had given up making fish fillets on the grill pan because it comes out good but unsightly, it breaks. but now I'm going to give it another chance, I'm going to try the sliced ​​salmon you said to see how it behaves.

Ioana 6 years ago - November 30, 2011 10:42

Re: Salmon in the pan

olga, yes, you don't really know what those sticks contain besides fish, but they are ok to taste. you realize that Gordon never touches anything like that, he cooks with the highest quality ingredients, I tried the whole pre-frozen one and it was good, sweet.

Diana 6 years ago - 30 November 2011 15:26

Re: Salmon in the pan

Ioana, you're right, it's more delicate to handle. Only with salmon do I have courage because it is a very fatty fish evenly.

But if the pan is hot enough and you turn it in time (not too early, the same principle as with the little ones, you turn it when it is not glued at all) and help with a wooden spatula, it's ok. Eventually cut the horseshoes in half, to make it easier to turn. I always do very well that way. And that crust. do all the "risk"

Laura_G 6 years ago - 13 December 2011 10:05

Re: Salmon in the pan

I love salmon! I also don't put oil when I prepare it and I don't do it at all, I leave it a little 'in the blood'. I put a sprig of rosemary and on top of the salmon fillet in the pan / stove. Very tasty! Hmm, I might as well tonight

senzed 5 years ago - 27 February 2012 17:04

Re: Salmon in the pan

Congratulations on the recipe. It's special!
I used as a garnish natural potatoes and gorgonzola sauce (just removed the garlic and added a few capers).
I found the combination very successful.
As a dish, I think it's something quite sophisticated and also easy to cook, and it goes great with a good wine.
Thank you

Ioana 5 years ago - 28 February 2012 10:32

Re: Salmon in the pan

Laurentiu Aurel Mirica 5 years ago - 29 March 2012 13:08

Re: Salmon in the pan

ioana, when do you delight us with your presence in the videos? as for salmon.

Laurentiu Aurel Mirica 5 years ago - 30 March 2012 18:56

Re: Salmon in the pan

HEY, I'm waiting for an answer. Can't anyone hear me?

Ioana 5 years ago - 1 April 2012 14:44

Re: Salmon in the pan

I heard, but I have no answer now.

iuliana 4 years ago - 3 February 2013 11:55

Re: Salmon in the pan

excellent and tender but I recommend without much lemon to those customac ssibil

Praslea cel Voinic 4 years ago - 23 March 2013 10:08

Re: Salmon in the pan

We drank the horseshoe type. how long do I fry?

Ioana 4 years ago - March 23, 2013 10:12

Re: Salmon in the pan

about 2 minutes / part. if it seems thicker, you can leave it on the first part for 3 minutes.

Daniela 3 years ago - 6 December 2014 17:40

Re: Salmon in the pan

My husband accidentally bought smoked salmon. I don't like it. Can I fry it? will it be good or do I ruin it? thank you

Ioana 3 years ago - December 8, 2014 07:50

Re: Salmon in the pan

Daniela, you can use it in food. Here are the first 4 recipes with smoked salmon: [link]

Corydon 3 years ago - 16 December 2014 15:55

Re: Salmon in the pan

It's done! Now I devour it, on the computer..I'm almost done with it and I want to mention that the last 5 minutes I had a continuous orgasm: X: X: X..It's simple to do but awesome.

ioana manzat 3 years ago - 31 December 2014 13:22

Re: Salmon in the pan

salmon looks deadly. I also want to make sure that I bought a horseshoe type and I don't have sea salt, can I season it with fine normal salt? wait for response

Ioana 3 years ago - 31 December 2014 13:41

Re: Salmon in the pan

yes, put normal salt. frying time will be shorter because the slices are thinner than the fillets.

Nicoleta a year ago - 10 February 2016 17:42

Re: Salmon in the pan

Hello! I have two salmon fillets about 300 g each. About how long to fry them?

Ioana a year ago - 10 February 2016 17:50

Re: Salmon in the pan

on the first part (with the skin down) until you see on the edge that 2/3 of the thickness has turned white. then turn and fry for a few more minutes. sting with a knife in the thickest part if you do not see any pink in the center is ready.
In general, you can follow the times given in this recipe, but the visual clues I told you about are the safest.


Marinade flavored with garlic and lemon for fish

Marinade flavored with garlic and lemon for grilled, pan or baked fish. Marinade with garlic, lemon and dill or green parsley. How to marinate fish? Marinade or dressing for salmon, trout or other fish. Aromatic dressing for fried or baked fish. How to make marinade for fish?

I really like grilled or simply fried fish or baked in the oven and I often marinate it for a few minutes before cooking. This marinade flavored with garlic and lemon is specially designed for fish: salmon, trout, sea bream, etc.

The fish marinated for a few minutes is impregnated with the respective flavors and becomes tastier. I used this marinade flavored with garlic, lemon and dill in the recipe baked salmon in paper packages (in roll) & # 8211 see here & # 8211 but also for the grilled salmon recipe (see here).

This marinade is quite acidic (sour) and begins to cook fish proteins from the moment you apply it on meat. That is why the fish should not be marinated for hours but only for a few minutes. Otherwise it will become dry, dry.

In the composition of the aromatic marinade I put lemon and lime juice (lime), garlic, a small piece of red onion (optional), olive oil, salt, pepper, a few chili flakes (dried hot peppers) and greens: dill and chopped parsley. If you don't like dill, you may not like it.

This sauce can work both as a marinade and as a dressing, it can be served with grilled dishes.

I give you the quantities for a small bowl of flavored marinade, enough for 4 servings.


Grilled shrimp with garlic and coriander sauce

A recipe to try this summer, for a different grill. Serve the shrimp as an appetizer or in addition to a healthy garnish, such as rice or green beans.

For the garlic and coriander sauce:

  • 1 small clove of garlic, with the top cut
  • 50g chopped coriander leaves
  • juice from 1 lime
  • 1 tablespoon dry white wine
  • 3 tablespoons olive oil
  • 2 tablespoons chili sauce

Preheat the oven to 200 degrees Celsius.

Clean the shrimp and then dry them with a paper napkin. Season them with salt and lemon and put them in the fridge until you start cooking them.

Cut the top of the garlic clove, without separating the puppies. Then sprinkle with olive oil and cook the garlic for 10-15 minutes, until soft. Take it out and let it cool, then chop it as small as possible.

Prepare the sauce: combine the baked garlic with the other ingredients: coriander, lime, wine, olive oil and chili sauce. Mix them and set them aside.

Heat a cast iron skillet-grill. Pour a little olive oil on the shrimp and cook for 3-4 minutes on each side. Then transfer them to a plate and serve with the sauce.

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Grilled salmon with yogurt and lemon sauce

Sprinkle the salmon slices with salt and let stand for 20 minutes.

Squeeze the lemon, then pour over the fish.

Mix well with half of the lemon juice, then place the pieces on the hot grill.

Hold for about 4-5 minutes on each side.

Meanwhile, prepare the sauce: mix the yogurt with the rest of the lemon juice and season with salt and pepper.

The sauce is served with the salmon pieces.

This recipe was prepared for the Secret Challenge, hosted this month by Adela and was inspired by Mihaela.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Grilled salmon with tahini sauce

Juicy and delicious fried salmon in the oven, accompanied by a tahini sauce

  • Irene Arcas
  • Recipe type: fish
  • Calories: 300
  • Gates: 4
  • Cooking time: 18M
  • Total time: 18M

Ingredients

  • 1/2 fresh salmon, skin on, thigh split, bone removed
  • 1 teaspoon garlic powder
  • salt
  • pepper (I used 4 colors)
  • chives (optional)
  • 4 tablespoons tahini
  • 2 tablespoons Greek yogurt
  • 1 teaspoon mustard
  • 4 tablespoons water
  • 2 tablespoons oil
  • juice of 1/2 lemon
  • 1/2 teaspoon brown sugar
  • a little salt
  • a pepper powder

Preparation

Preheat the oven to 180º.

Place the salmon skin face down on a baking tray (we can put it on greaseproof paper) and season it generously: salt, pepper and garlic powder. When the oven has reached 180º, we set it to the average height 18 minutes.

While we are cooking the salmon, we will prepare the tahini sauce. To do this, we put all the ingredients in the glass: tahini, yogurt, lemon, oil, salt, pepper, mustard and sugar. We are not destroyed 20 seconds, speed 4.

Remove the salmon from the oven and let it rest outside the oven for 1 minute. Cut the salmon portions for each person, serve with the sauce on top and sprinkle a little chives.

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Full article: Thermorecetas »Thermomix recipes» fish »Grilled salmon with tahini sauce



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