How To make Grilled Salmon with Lemon& Thyme
4 lb Salmon fillet
skinned
3 tb Cognac
1/4 c Lemon peel :
minced
2 tb Shallot minced
1 1/2 tb Kosher salt
1 1/2 tb Sugar, brown
1 tb Thyme, fresh :
minced
3/4 ts Pepper
Place salmon fillets on heavy large baking sheet. Rub Cognac over both sides of fish. Mix together all remaining ingredients in small bowl. Rub over both sides of fish. Cover with plastic wrap. Top with another baking sheet. Weight with heavy object. Refrigerate at least 6 hours or overnight. Prepare barbecue (medium-high heat). Grill fish until cooked through, about 3 minutes per side. Transfer to plates and serve. Note: Bon Appetit recommends a sturdy red wine, such as a Beaujolais from Moulin-a-Vent. They also recommend serving with sauteed zuc- chini. You could also diagonally slice thickly some zucchini with peel left on and brush with butter, lemon and thyme mixture and grill next to the fish; a Griffo grill would help but if you sliced the zucchini thick enough and on a strong enough diagonal, I don't think you would have problems with it falling through the grill. Some fresh steamed green beans with butter and freshly ground pepper would also be good.
How To make Grilled Salmon with Lemon& Thyme's Videos
How To Bake a Whole Fillet of Steelhead Trout or Salmon With Shallots, Garlic, Lemon & Herbs
Baking a whole steelhead trout fillet is so simple but looks very impressive. Topped with shallots, garlic, lemon and fresh herbs – it’s so juicy and flavorful. You are guaranteed a delicious meal. Salmon can be used instead of steelhead trout, with excellent results.
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Mediterranean Diet Recipes - Baked Salmon With Lemon and Thyme Recipe
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Mediterranean Diet Recipes - Baked Salmon With Lemon and Thyme Recipe
Ingredients
1 - 32 oz piece of salmon
1 - lemon, sliced thin
1 tbsp - lemon juice
1 tbsp - capers
1 tbsp - garlic, minced
1 tbsp - fresh thyme
1 tbsp - olive oil
Salt and freshly ground pepper
Preparation
1. Line a rimmed baking sheet with parchment paper and place salmon, skin side down.
2. In a small bowl, combine lime juice, garlic and olive oil.
3. Apply the mixture evenly on the salmon.
4. Sprinkle with salt and pepper.
5. Arrange with sliced lemon, capers and thyme.
6. Place baking sheet in a cold oven, then turn heat to 400 degrees F.
7. Bake for 20 - 25 minutes.
8. Serve immediately.
Lemon & Thyme Salmon on the Grill
You can never go wrong with lemon and thyme on salmon.
Simple Grilled Salmon in the Le Creuset Reservoir Grill
Learn to make grilled salmon in Le Creuset's Reservoir Grill, which features a gently sloped ridged surface that quickly drains fatty drippings away from food and into a reservoir that can also hold sauces for basting. Buy the Le Creuset Reservoir Grill here:
Get our recipe for Grilled Salmon with Lemon Oil and Basil:
Lemon Butter Salmon Foil Packs | Delish
Get the full recipe from Delish:
INGREDIENTS
2 zucchinis, thinly sliced
2 cloves garlic, minced
kosher salt
Freshly ground pepper
2 lemons, thinly sliced
4-6 salmon fillets
4 tbsp. butter, divided
4 sprigs thyme
white wine
Fresh parsley, for garnish
DIRECTIONS
1. Preheat grill to medium-high.
2. Lay a large piece of foil on a flat surface. Top with a single layer of sliced zucchini and scatter some garlic on top.
3. Season with salt and pepper, then lay a few lemon slices down. Top with a salmon fillet and season with more salt and pepper.
4. Place a tablespoon of butter on top of the salmon fillet. Add a sprig of thyme, then pour a small splash of white wine over salmon.
5. Fold the foil in half then fold up the edges to seal the packet. Repeat with remaining ingredients to make four packets.
6. Place packets on grill and cook until the salmon is cooked through and the zucchini is tender, 10 to 12 minutes.
7. Garnish with parsley and serve warm.
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