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Grilled Salmon with Spicy Honey-Basil Sauce
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Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Grilled Salmon with Spicy Honey-Basil Sauce Cook this grilled salmon with spicy honey-basil sauce on the backyard grill or under the broiler for a quick and easy dinner. Cook salmon that's | |
| 1/2 to 3/4 inch thick | for 5 to 8 minutes total, cook salmon that's 1 to 1 |
| 1/2 inches thick for 8 to 12 minutes total. When broiling, keep fish 4 inches from flame. You can buy salmon as fillets or as steaks. Skin on the fillets comes off easily after cooking. Aficionados consider king (aka chinook), sockeye (aka red), and coho (aka silver) to be the tastiest types of salmon. Per serving: 253 calories; 27 g protein; 14 g fat; 4 g carbs; 1 g fiber Ingredients | |
| 2 tablespoons | pine nuts, toasted |
| 1 tablespoon | honey |
| 2 tablespoons | fresh lemon juice |
| 1/4 cup | olive oil |
| 1/2 cup | packed fresh basil |
| 2 cloves | garlic, minced |
| 1 small | red chile or 1 medium jalapeno, chopped (include the seeds if |
| you like it spicy) | |
| 4 | skinless salmon fillets, 4 ounces each |
| 1/4 cup | red bell pepper, diced |
| 1/4 cup | yellow bell pepper, diced |
| 1/4 cup | watercress leaves, chopped |
| 1 tablespoon | balsamic vinegar |
| 1 tablespoon | olive oil |
| Salt, to taste | |
| ground white pepper, to taste | |
Directions
Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic,
and chile in a blender and process until the mixture is pureed. Spoon
the sauce over the salmon, and turn to coat. Cover and refrigerate
overnight or for at least 4 hours, turning twice.
Place bell peppers and watercress in a bowl. Toss with vinegar and 1
tablespoon olive oil. Cover and refrigerate while the salmon cooks.
Oil the grill rack and preheat the grill to medium-high. Remove the
salmon from the marinade, reserving the marinade. Sprinkle the salmon
with salt and pepper on both sides.
Place the salmon on the grill rack and grill until opaque throughout, 4
to 6 minutes on each side. Brush occasionally with reserved marinade.
Garnish with bell pepper and watercress mixture before serving.
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