Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally. Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm. In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper. When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Time 25m Yield 6-8 servings. Number Of Ingredients 10 Steps:
In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.
Time 2h10m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve. Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes. Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.) Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher’s twine. Spread the remaining herb butter on top and sprinkle generously with salt. Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim. Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.
Time 38m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Mix mustard, lemon juice, thyme, rosemary, and pepper in a small bowl. Brush all over both sides of filets and place in a shallow baking dish. Cover and refrigerate for about 1/2 hour. Preheat the grill (or broiler) and cook until cooked through (about 4 minutes per side).
Time 20m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion. Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon. In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed. Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!
Time 20m Yield 2 servings Number Of Ingredients 5 Steps:
Heat grill to medium heat. Place 1 Tbsp. dressing in shallow plate. Place fish, skin side up, in dressing to coat. Meanwhile, mix remaining dressing and all remaining ingredients until blended; refrigerate until ready to serve. Place fish, skin side down, on grill. Cover grill. Grill 10 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.
