Best 3 Spicy Plum Salmon Recipes
SPICY PLUM SALMON
I created this sweet and spicy salmon after being challenged to use healthier ingredients. The fresh plum sauce really complements the smoky grilled fish. -Cheryl Hochstettler, Richmond, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Coarsely chop 2 plums; place in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until plums are softened and liquid is almost evaporated. Cool slightly. Transfer to a food processor; add ketchup, chipotle, sugar and oil. Process until pureed. Reserve 3/4 cup sauce for serving., Sprinkle salmon with salt; place on a greased grill rack, skin side up. Grill, covered, over medium heat until fish just begins to flake easily with a fork, about 10 minutes, brushing with remaining sauce during last 3 minutes. Slice remaining plums. Serve salmon with plum slices and reserved sauce.
Nutrition Facts : Calories 325 calories, Fat 18g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 460mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ROASTED SALMON SERVED WITH ROASTED PLUM TOMATOES AND CARAMELIZED LEMON SLICES
Salmon is definitely one of the sexiest foods out there. When cooked right, its pink, tender flesh is rich and succulent. This method of roasting salmon is wonderful because it's light and elegant - the perfect date food. All the great colors also make for a killer presentation. To make it easiest on yourself, make the tomatoes well in advance so that you only have to worry about cooking up the salmon fresh. I serve the chopped tomatoes at room temperature because I love the contrast you get with the hot fish. You can also make the lemon slices ahead of time, if you're worried about doing too many things at once. The lemon slices make the presentation but a little bit of their juice squeezed over the fish finishes it perfectly.
Provided by Dave Lieberman
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and pepper. Roast until tomatoes are softened but still have their shape, about 15 to 20 minutes. Cover loosely with foil and set aside.
- Reduce oven temperature to 350 degrees F.
- Lay the salmon fillets skin side down with some space between them on a baking sheet or baking dish. Season with salt and pepper and cover with dill. Squeeze 1/2 of the lemon over all. Bake until firm, 15 to 20 minutes.
- Meanwhile, slice the remaining lemon half into 1/4-inch slices. Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices. Saute until brown on both sides, about 5 to 7 minutes total. Remove from heat and set aside.
- Remove the aluminum foil from the tomatoes and discard the herb sprigs. Place the tomatoes on a cutting board and roughly chop.
- Spoon chopped tomatoes into the center of each plate. Lay a piece of salmon over the tomatoes and lay the lemon halves to the side of the salmon. Serve immediately.
SPICY SALMON MARINADE
This white wine, rosemary, and garlic marinade is given a kick with crushed red pepper and hot sauce. As written, the heat level is mild, but adjust to your tastes by adding more hot sauce or a spicier hot sauce. I like to use a Sauvignon Blanc or Pinot Grigio, and serve the rest of the bottle chilled with dinner. This salmon tastes best when cooked on an outdoor grill.
Provided by France C
Time 2h5m
Yield 4
Number Of Ingredients 9
Steps:
- Cut fish into 4 portions.
- Whisk together wine, olive oil, garlic, pepper flakes, and hot sauce in a small bowl. Pour over salmon and seal bag closed, letting out excess air. Place in refrigerator for 1 hour, turning after 30 minutes. Remove salmon from the marinade, letting excess drip off, and place on a plate to stand at room temperature for 15 minutes. Discard any remaining marinade.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place salmon flesh-side down on the hot grill. Close the lid and grill for 3 minutes. Flip and grill an additional 3 to 4 more minutes. Sprinkle with salt before serving, if desired.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 2 g, Cholesterol 74.7 mg, Fat 13.4 g, Fiber 0.3 g, Protein 36 g, SaturatedFat 2.6 g, Sodium 393.8 mg, Sugar 0.6 g
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