Fish and Seafood

  Ingredients 1 1/2 lb salmon fillets, skin removed, cut into 4 serving pieces 2 tablespoons vegetable oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 medium lemon, cut into 1/8-inch slices (about 12) 2 tablespoons finely chopped fresh parsley Steps 1  Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece. 2  Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. 3  Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork. 4  To serve, cut large X across top of each packet; carefully...

  Ingredients 4 (4-oz) fresh or frozen skinless salmon fillets 1 1/2 cups frozen organic blueberries 1/4 cup finely chopped onion 1 clove garlic, minced 1 teaspoon olive oil 2 tablespoons balsamic vinegar or cider vinegar 1 tablespoon packed brown sugar 1 teaspoon grated fresh ginger 1/2 teaspoon finely shredded lemon peel Nonstick cooking spray 1/8 teaspoon salt 1/8 teaspoon ground black pepper Snipped fresh chives (optional) Steps 1  Thaw fish, if frozen, and blueberries. For sauce: In a small saucepan, cook and stir onion and garlic in hot oil about 3 minutes or until softened. Add blueberries, vinegar, brown sugar, ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce has thickened and reduced to 1 cup. 2  Meanwhile, rinse salmon; pat dry with paper towels. Lightly coat salmon with nonstick cooking spray; sprinkle with salt and pepper. Measure thickness of salmon. 3  Place salmon on the rack of an uncovered gril...

  Ingredients 1 tablespoon packed brown sugar 1 tablespoon butter, melted 1 tablespoon olive or vegetable oil 1 tablespoon honey 1 tablespoon soy sauce 1 clove garlic, finely chopped 1 large salmon fillet (about 2 lb), cut into 8 pieces Steps 1  In small bowl, mix all ingredients except salmon. 2  In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour. 3  Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

  Ingredients Marinade 1 tablespoon canola or olive oil 1 tablespoon chopped fresh dill weed 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons honey 1/2 teaspoon garlic-pepper blend 1 lb salmon fillets, cut into 4 pieces (4 oz each) Lemon-Dill Sauce 1 container (6 oz) Greek Fat Free plain yogurt 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 1/8 teaspoon pepper Steps 1  Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon. 2  In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes. 3  Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork. 4  Mea...

Ingredients Sauce 2 tablespoons finely chopped shallots 1/4 cup dry white wine 3 tablespoons fresh lemon juice 6 tablespoons cold butter 1 tablespoon chopped fresh dill 1 tablespoon finely chopped fresh chives 1/8 teaspoon pepper Salmon 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1 lb. salmon fillets, cut into 4 pieces 1/4 teaspoon salt 1/4 teaspoon pepper Steps 1  Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally. 2  Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm. 3  In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper. 4  When grill is heated, place salmon, sk...