Ingredients:

8 (4 ounce) Alaska Salmon fillets
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 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 sesame oil
1/2 teaspoon salt

Directions:

1. Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this 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″ from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Share on Facebook

Ingredients:

1/4 c pineapple juice
2 tbsp fresh lemon juice
4 (6 oz) salmon fillets
2tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)

Methods:

Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°F. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place in an 11×7″ baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Share on Facebook

Ingredients:

1 small white onion, chopped
2 cloves garlic, minced
1 cup chopped fresh flat-leaf parsley
4 ounces watercress leaves, plus 2 bunches for serving
8 ounces fresh spinach leaves
1/2 cup nonfat buttermilk
1/2 cup low-fat sour cream
Juice of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup water
1 1/2 teaspoons extra-virgin olive oil
6 five-ounce salmon fillets, skins removed, about 1 1/2 x 4 inches

Methods:

Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator.

Heat oven to 300 degrees F. Rub the bottom of a 9 x 13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin layer). Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days.

Share on Facebook