How To make Charcoal Grilled Salmon with Spicy Black Bean
1/2 lb Black Beans
soaked
1 sm Onion :
chopped
1 sm Carrot
1/2 Celery Rib
2 oz Ham chopped
2 Jalapeno Peppers :
stemmed
-and diced 1 Clove Garlic
1 Bay Leaf tied together with
3 Sprigs Thyme
5 c Water
2 Cloves Garlic :
minced
1/2 ts Hot Pepper Flakes
1/2 Lemon juiced
1 Lemon :
juiced
1/3 c Olive Oil
2 tb Fresh Basil -- chopped
24 oz Salmon Steaks
Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon. Set aside. While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans. Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g. Source: San Francisco Chronicle Typed by Katherine Smith
How To make Charcoal Grilled Salmon with Spicy Black Bean's Videos
How to make a Salmon Poke Bowl in 15 minutes! | Nadiya's Time to Eat - BBC
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Nadiya shares her favourite time-saving recipes to ensure an easy end to a hectic day. Nadiya teaches us how to make a fresh and punchy salmon poke bowl, packed with creamy avocado, pickled red cabbage and crunchy nuts and it looks like a work of art. It's a delicious and nutritious remedy to a long day and only takes 15 minutes to rustle up.
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Blackened Salmon with Spinach and Seasoned Black Beans
Chef Lou prepares a plate of Blackened Salmon with Spinach and Seasoned Black Beans in the kitchen.
View the recipe for Blackened Salmon with Spinach and Seasoned Black Beans courtesy of Reasor's!
Reasor's, Experience The Difference.
Grilled Salmon Salad Southwest Style: Easy to Make at Home
Looking for a delicious, light, healthy, flavorful salad? This is an easy to prepare southwestern salad featuring salmon that you can make in less than 15 minutes in the comfort of your own home. Using honey and a terrific blend of seasonings, this salmon has a sweet and spicy kick better than any southwestern meal you've made before.
Get the spice rub to prepare this dish perfectly every time
* * Recipe * *
Southwest Grilled Salmon Salad with Creamy Chipotle Lime & Avocado Dressing
Bon Appétite & Enjoy
Yield: 2-4 servings
Quantity Ingredients
Salad
1 container - yellow & red cherry tomatoes
2 ea - diced avocado
1 15oz can - black beans
1 stalk - corn on the cob
1 cup - thinly sliced red onion
2 heads - romaine lettuce
1 ea - hot house cucumber, peeled & deseeded
½ bu - chopped cilantro
Garnish - queso fresco
Salmon
4 (5oz) - skinless salmon fillets
2 Tbls+ - Chef Brik’s “Original Rub” rub
2 Tbls - olive oil
Dressing
1 cup - plain greek yogurt
⅓ cup - mayonnaise
1 ea - avocado
1-2 ea - fresh lime for juice & zest
1 ea - chipotle pepper in adobo
2 cloves - garlic
1 tsp - onion powder
½ tsp - cumin
½ tsp - paprika
1 Tbls - chopped parsley
1 Tbls - chopped fresh chives
1 Tbls - chopped cilantro
as needed - salt, pepper, & sugar
Method
Preheat grill to medium heat
For Dressing: put all the ingredients in a food processor & puree until smooth. Season with salt, pepper, & sugar. If the dressing is too thick, add water.
For Salad: cut the cherry tomatoes in half, grill the corn & slice it off the cob, rinse & strain the black beans, chop romaine lettuce, slice the cucumber, & place all the ingredients in a bowl (except queso fresco – use as garnish) & toss with dressing.
For Salmon: lightly oil the salmon with olive oil & season with Chef Brik’s “Original Rub” rub on all sides. Grill the salmon on each side for approximately 3-4 mins over medium heat, careful not to burn the spices, then turn down the heat.
#salmon #homecooking #food
Browned Butter Honey Garlic Salmon
Browned Butter Honey Garlic Salmon: Salmon steaks pan fried in browned butter infused with garlic and honey; then grilled/broiled for an extra 6 minutes for extra golden, crispy and caramelised finish!
RECIPE HERE:
This dinner only took 15 minutes!!
ONLY 15 MINS | KOREAN INSPIRED SALMON
3 lb salmon (9 filets)
Olive oil
Garlic powder
Black pepper
Salt
CONCOCTION
9 TBSP gochujang
7 TBSP mirin
5 TBSP sesame seeds
1 TBSP sesame oil
3 TBSP honey
Lots of minced garlic… like 10 cloves
1. Season your salmon with olive oil, garlic powder, black pepper and salt. No measurements needed, just measure until your ancestors tell you to stop.
2. Then place in the oven (about 6 inches from the top) and broil for 5 mins
3. While your salmon is broiling, mix all of the ingredients listed under CONCOCTION
4. Once your salmon is done broiling, smother it with your CONCOCTION and broil for another 5 mins. (Be generous with the concoction when smothering came it)
5. Remove, smother with CONCOCTION 1 more time and broil for 5 mins (total cook time: 15 mins)
6. Top with scallion and black sesame seeds for some color
Spicy cucumber side dish (Oi-muchim: 오이무침)
Caption's available!
This recipe is also in my cookbook, Real Korean Cooking:
I’m going to share a super simple recipe with you today that’s one of my all time favorites. It’s a spicy Korean cucumber side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn’t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful!
Oi means “cucumber” in English, and muchim means “mixed” or “seasoned,” so many people simply call this dish “seasoned cucumber”. Many Koreans have their own version of it, so you’ll find many variations from family to family. This one is mine, and I’ve been using it for a long time. It’s also one of the dishes in my cookbook.
A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It’s perfectly for a summertime BBQ – refreshing and just spicy enough to give you a little kick!
Enjoy the recipe! Let me know if you make it!
Ingredients (Serves 4)
1 English cucumber (or 2 to 3 kirby cucumbers), washed
1/4 cup thinly sliced onion
1 green onion, chopped
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons hot pepper flakes
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon sugar (optional)