Rosh Hashanah: Chile Garlic BBQ Salmon

3 pounds whole salmon, cleaned1/4 cup soy sauce1 tablespoon chile sauce1 tablespoon chopped fresh ginger root1 clove garlic, chopped1 lime, juiced1 lime, zested1 tablespoon brown sugar3 green onions, choppedPrepare outdoor grill for high heat. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon. Fold the foil over the salmon, and crimp the edges to seal. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions. Amount Per Serving  Calories: 438 | Total Fat: 24.7g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 438

Total Fat: 24.7gCholesterol: 134mgSodium: 738mgTotal Carbs: 5.3g    Dietary Fiber: 0.7gProtein: 46.2g VIEW DETAILED NUTRITION
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Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Super Foods: Slammin' Salmon | Submitted By: Aytom

1/4 cup balsamic vinegar1/4 cup lemon juice1/4 cup soy sauce1 teaspoon salt1 tablespoon brown sugar1 1/2 teaspoons ground ginger1 teaspoon paprika1 teaspoon black pepper1 teaspoon crushed red pepper flakes4 cloves garlic, minced1/4 cup chopped green onions1 teaspoon sesame oil1/2 cup peanut oil8 (4 ounce) skinless, boneless salmon filletsStir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. Prepare an outdoor grill for medium-high heat. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side. Amount Per Serving  Calories: 664 | Total Fat: 50.4g | Cholesterol: 112mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 664

Total Fat: 50.4gCholesterol: 112mgSodium: 1599mgTotal Carbs: 11.2g    Dietary Fiber: 1.1gProtein: 40.9g VIEW DETAILED NUTRITION
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SUPERB! I think out of 5 stars, I would give it 10 if I could! My apartment complex does not allow grills, so I broiled this, and it was out of this world! I blog on Facebook what I make and I am sure that I will get lots of requests regarding this recipe, as I RAVED about it! I can't wait to have guests over and make this for them. I make a delicious Garlic Dill Salmon, and NEVER thought I would find something comparable! This recipe rocks! And I love the Asian flavor! It was incredible! I let mine marinade overnight, and didn't cook it until late in the evening the next day. It was so flavorful and delicious! My cat was practically in my lap when I was having dinner! She's usally pretty good, but this was something she wanted as well. I had a huge piece of salmon and no other company so I shared with her a SMALL piece, and she didn't leave it! I am so happy to have found this recipe! It was incredible, delicious and actually quite simple. I specifically went and bought balsamic vinegar JUST for this recipe and I am so happy that I did! I have another huge piece of Salmon and I will make this one again VERY VERY VERY soon! Thank you so much! Was this review helpful? [ YES ]
3 users found this review helpful SUPERB! I think out of 5 stars, I would give it 10 if I could! My apartment complex does not...

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Burgers: Salmon Rosemary Burgers | Submitted By: Always Cooking Up Something

2 1/2 pounds king salmon fillet, skinned and de-boned1 cup dry bread crumbs1/2 cup minced red onion1 tablespoon Dijon mustard2 teaspoons prepared horseradish2 eggs, lightly beaten1 tablespoon minced fresh rosemary1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 tablespoons olive oilPrepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side. Amount Per Serving  Calories: 364 | Total Fat: 20.2g | Cholesterol: 147mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 364

Total Fat: 20.2gCholesterol: 147mgSodium: 379mgTotal Carbs: 11.5g    Dietary Fiber: 0.9gProtein: 32g VIEW DETAILED NUTRITION
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Memorial Day: Cedar Planked Salmon | Submitted By: wmore

3 (12 inch) untreated cedar planks1/3 cup vegetable oil1 1/2 tablespoons rice vinegar1 teaspoon sesame oil1/3 cup soy sauce1/4 cup chopped green onions1 tablespoon grated fresh ginger root1 teaspoon minced garlic2 (2 pound) salmon fillets, skin removedSoak the cedar planks for at least 1 hour in warm water. Soak longer if you have time. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill. Amount Per Serving  Calories: 678 | Total Fat: 45.8g | Cholesterol: 179mg

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Easter Recipes: Salmon Deviled Eggs with Homemade Mayonnaise | Submitted By: DCTINK

Homemade Mayonnaise:2 egg yolks, room temperature1 clove garlic, pressed1/2 cup vegetable oil1 pinch salt and pepper to taste2 tablespoons red wine vinegar, or to taste12 eggs1 shallot, minced1 (6 ounce) can salmon, drained and flaked1 pinch salt and pepper to tasteTo make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit. Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate. To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve. Amount Per Serving  Calories: 94 | Total Fat: 7.9g | Cholesterol: 126mg

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Reviewed on Feb. 23, 2009 by lana    8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN'T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL. I USE TABASCO INSTEAD OF BLACK PEPPER, AND THE MIXER RUINS MAYO, HAND WHISK IS SLOWER AND WON'T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK...DIDN'T REMEMBER THE EGG/OIL RATIO, THAT'S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN'T REFRIGERATE THE MAYO FOR 8 HOURS TOO, HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE, IN MY CASE, JUST THE MAYO. Was this review helpful? [ YES ]
27 users found this review helpful 8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS...

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