Recipes

Lemon Pepper Grilled Salmon

August 10th, 2010

Prep time 30 mins

Serves 4

Ingredients:

  • 4 equal-size salmon fillets (about 1 3/4 lb. total)
  • 1/2 cup Safeway SELECT Jazz & Spice Lemon Peppercorn Marinade
  • 3 tbsp. minced fresh basil leaves
  • Fresh basil sprigs (optional)

Directions:

1. Rinse salmon and pat dry. Place fillets in a gallon-size resealable plastic food bag and add marinade. Close bag and turn to coat fish equally. Set aside and let stand for 20 minutes.

2. Remove salmon from marinade; place fillets flesh side down on a lightly oiled barbecue grill above a solid bed of hot coals (you can hold your hand at grill level 1 to 2 seconds) or on a gas grill on high heat. Discard extra marinade. Cover grill, open vents, and cook salmon, turning once, until opaque but still moist looking in center of thickest part (cut to test), 8 to 10 minutes.

3. Remove salmon from grill and transfer to dinner plates. Sprinkle each equally with minced basil. Garnish with basil sprigs if desired.

Courtesy of Safeway : http://www.genuardis.com/IFL/Grocery/Summer-Ideas#iframetop

Firecracker Grilled Salmon

June 27th, 2010
Prep time 20 mins
8 Servings

Ingredients

  • 8 (4 ounce) fillets salmon
  • 1/2 cup olive oil
  • 4 tablespoons soy sauce
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons green onions, chopped
  • 3 teaspoons brown sugar
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon coconut oil
  • 1/2 teaspoon salt

Directions

  1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the olive oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, coconut oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
  2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
  3. Grill the fillets 5 inches from coals for 8 minutes per inch of thickness, measured at the thickest part, or until fish just begins to flake with a fork. Turn over halfway through cooking.  Start with flesh side down, skin side up.
“These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas.” — Christine L.