Best Mean Chefs Grilled Salmon With Red Currant Glaze Recipes

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

MEAN CHEF'S GRILLED SALMON WITH RED CURRANT GLAZE

Steps:

• Preheat an outdoor grill (to high if using a gas grill) and oil the grill grate.
• Melt ½ cup jelly in a small saucepan over low heat.
• Season salmon with salt and pepper and brush both sides with melted jelly.
• Grill until fish is opaque in the thickest part, about 8 minutes.
• Turn the pieces halfway through cooking time.
• While salmon is cooking, melt remaining ½ cup jelly over low heat.
• Add lemon juice, vinegar and mustard.
• Whisk in the olive oil and season with salt and pepper.
• Keep warm.
• Set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.
• notes: The salmon can also be cooked in a preheated 450-degree oven.
• Place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes.
• Pour about 2 teaspoons olive oil into pan.
• Put salmon into the pan and brown.
• (If using fillet with skin, the skin side should be facing up.) Turn and pour melted jelly over salmon; season with salt and pepper.
• Place skillet in oven and bake a total of 12 minutes per inch of thickness.
• Or brown the salmon in 2 batches, transfer to a baking dish and bake.

TEA-GLAZED GRILLED SALMON

Steps:

• Make an aromatic simple syrup by boiling the tea with the sugar and spices until the sugar is dissolved. Strain and cool.
• Brush some of the syrup over salmon fillets half an hour before grilling, reserving some for serving.
• Grill over medium heat until the flesh of the fish just begins to flake, about 7 minutes. It should yield slightly to the touch. Flip over after establishing nice grill marks, about halfway through. Top with some more syrup just before removing from the grill.

GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE

Steps:

• 1. Prepare an outdoor grill for medium- high cooking over direct heat.
• 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
• 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
• 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
• 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
• 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.