Grilled Bacon and Garlic Crusted Salmon with Chef John | REC TEC Grills
Ingredients:
1 side of salmon, skin on
2 lb bacon
3 cups triple blanched garlic, sliced
1 bunch of chives
1 cup chopped parsley
2 cups shaved Parmesan cheese
salt and pepper to taste
Instructions:
Preheat your REC TEC to 350 degrees F.
Render bacon and put it to the side.
Rough chop chives and parsley.
Combine all ingredients and mix well.
Place salmon on the grill for approximately 18-20 minutes until it reaches an internal temperature of 125 degrees F.
Once salmon reaches medium rare, add topping and continue cooking until it reaches an internal temperature of 145 degrees F. Crust will be hot!
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Smoked Salmon | Dry Brine Recipe for Flaky Flavorful Salmon
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RECIPE: BBQ Malabar Salmon Celebration
Need some BBQ inspiration? Our show-stopping Malabar Salmon Celebration is the perfect dish to wow your friends with. Served with a fresh, crunchy cos salad and our Red Lentil Dahl fresh pot!
(Thanks to our friends at Ballinacurra House, Kinsale and head chef David Rice for an amazing location and Weber Grills expertise!)
Full recipe:
BBQ Malabar Salmon Celebration
Show-stopping BBQ salmon with crunchy cos salad and red lentil dahl
Serves 4 to 6
INGREDIENTS
Salmon Ingredients
1 fresh salmon tail, scaled, tail trimmed-up, cut square about 5 cm long, fins trimmed-off (but don't cut into sides of the fish)
1 sachet Green Saffron Red Lentil Dahl spice blend
2 tblsp grapeseed or sunflower oil
Salad Ingredients
2 crisp hearts of Cos or Romaine or Little Gem lettuce, washed, torn
200g Greek Yoghurt, natural
150g best mayonnaise
40 to 60ml best fruity olive oil
Juice ½ lemon, and more to taste
1 red fat finger chilli, deseeded, finely diced
2 good handfuls curly parsley, finely chopped
2 tsp sea salt
Fresh Pot
Green Saffron ‘Malabaris Red Lentil Dahl’ Fresh Pot
METHOD
1. Carefully cut even incisions along the length of the tail on one side 10mm apart and no more than 5mm deep, starting around the backbone down to the belly of the salmon slicing through the skin and into the flesh. Set aside.
2. Mix the Green Saffron spice blend with the grapeseed oil, rub into both sides of the fish and the body cavity if using a larger sized salmon tail, then place onto an oiled piece of foil doubled over, or better still a fish-grill-platter.
3. Pop onto a medium hot BBQ, close the lid and cook for about 15 to 17 minutes or until the flesh reaches a temperature of between 50 to 55˚C. When cooked, carefully remove to a serving platter using a good, long fish spatula sturdy enough to support the fish’s weight. Set aside.
4. Heat one Green Saffron ‘Brilliant Bombay Potato Masala’ Fresh Pot on the hob or in the microwave and pour into a serving bowl.
5. Make the dressing by mixing all the Salad Ingredients together, except the leaves. Set aside in your fridge until ready to serve.
6. When ready to serve, mix the leaves through the dressing, take the fish tail to table and serve. Enjoy!
【BBQ SALMON】How can you make BARBEQUE SALMON with FRIED TOFU ?
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