Grilled Herbed Salmon |
Grilled Honey Salmon |
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1/2cup butter In a saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. Place salmon skin side down on plank. Grill, covered for 5 minutes. Baste with butter sauce. Grill 20-25 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 6-8 servings |
1/3 cup orange juice In bowl, combine the first six ingredients; mix well. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add salmon. Seal bag and turn to coat. Refrigerate for 30 minutes; turning once or twice. Drain and discard marinade form salmon. Place salmon skin side down on plank. Grill, covered over medium heat for 10 minutes. Baste with reserved marinade. Grill 10- 15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings Also good for chicken. |
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Sesame Salmon Fillet |
Shrimp and Vegetable Kabobs |
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1 salmon fillet (1-1/2 to 2 pounds) Place salmon in a resealable plastic bag. Combine vinegar, soy sauce, honey oil, mustard, and ginger; pour over salmon. Seal bag and refrigerated for 1 hour, turning once. Drain and discard marinade. Place salmon on a plank and grill covered, over medium-high heat for 30-45 minutes or until the fish flakes easily with a fork. Sprinkle with sesame seeds and onions. Yield: 4 servings. This tangy honey mustard sauce and sesame seeds dress up salmon in this recipe. |
½ cup Italian salad dressing In a small bowl, combine the salad dressing, parsley, and basil. Alternate the vegetables and shrimp on eight metal or soaked wooded skewers. Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice. Yield 4 servings. These colorful kabobs pair special shrimp and garden fresh vegetables for memorable main dish. |
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Tangy Shrimp and Scallops | Cedar Plank Salmon with Serrano Ham and Dill |
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238 large shrimp (about 1-1/2 pounds) peeled and deveined Place shrimp and scallops in a large plastic bag. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. Alternating thread shrimp and scallops on metal or soaking wooden skewers. Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops or opaque. Yield: 4 servings. |
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