Lemon BBQ Grilled Salmon

A salmon filet is brushed with a mixture of bottled barbecue sauce, lemon juice and peel, cilantro, soy sauce and cumin, before grilling.

• 1/3 c. tangy BBQ sauce
• Juice of 1 lemon (3 to 4 Tbsp.)
• Zest of 1 lemon, grated
• 1/2 t. cumin
• 1 T. soy sauce
• 1/4 cup chopped cilantro
• 1 1/2 to 2 pound salmon filet (skin on)
• Cooking oil

In small bowl, combine first 6 ingredients. Rinse salmon and pat dry. Brush salmon with just enough marinade mixture to coat, reserving the rest for when the salmon is cooking. Allow salmon to set for at least 10 minutes. Apply oil to cooking grates. Grill salmon, flesh side down, over medium heat for 3-4 minutes. Carefully turn salmon. Brush with remaining marinade and continue cooking for 5-7 more minutes or to desired level of doneness. Remove from heat and serve immediately.

If you are not comfortable flipping the salmon over during cooking, it may be cooked skin-side down. In that case, cook the fish covered, with the grill lid down, for the first 4-5 minutes.

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Salmon and Scallop Kabobs

8 ounces fresh or frozen skinless salmon fillets, cut 3/4 to 1 inch thick (thawed, if frozen)
8 ounces fresh or frozen sea scallops (thawed, if frozen)
1/4 cup pineapple juice
2 tablespoons lemon juice
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1/4 teaspoon dry mustard
1/4 teaspoon salt
2 medium zucchini, sliced 1/2 inch thick
1 medium red or green sweet pepper, cut into 1-inch squares
1/2 of a fresh pineapple, cut into chunks, or one 16-ounce can pineapple chunks, drained
Fresh tarragon (optional)

Thaw salmon and scallops, if frozen. Cut salmon into 1-inch cubes.
For marinade, combine pineapple juice, lemon juice, tarragon, mustard, and salt. Place salmon and scallops in plastic bag set into a shallow dish. Add marinade; seal bag. Turn fish and scallops to coat well. Chill for 1 to 2 hours, turning once. Meanwhile, in a medium saucepan cook zucchini, covered, in a small amount of boiling water for 3 to 4 minutes or until nearly tender. Drain and cool. Cut sweet pepper into 1-inch pieces.

Remove salmon from bag, reserving marinade. On eight metal skewers alternately thread salmon, scallops, zucchini, sweet pepper, and pineapple. Brush with marinade. Grill on an uncovered grill directly over medium coals for 8 to 12 minutes or until scallops turn opaque and salmon flakes easily when tested with a fork, turning once. Garnish with fresh tarragon, if desired. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 8 to 10 minutes or until scallops turn opaque and salmon flakes easily when tested with a fork.

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Salmon and Lake Trout Recipes - Recipes for grilled or fried fish fillets, fish dip, and Captain Al's Fish Boil.
site: www.fishportaustin.com/Recipes.html

Oven Roasted Spring Vegetables - Serve with lamb, roast pork, chicken, or grilled salmon.
site: recipes.ksl.com/recipe-8563i.php

Grilled Salmon & Cheddar Sandwiches - Made with canned salmon, onion, cheddar cheese, and lemon juice.
site: search.yumyum.com/recipe.htm?ID=1433

Grilled Salmon with Pistachio-Basil Butter - Salmon fillets topped with butter mixed with fresh basil leaves, toasted pistachio nuts, and lime juice.
site: bhg.com/recipe/recipedetail.jhtml

Whole Salmon Recipe - Grilled Whole Salmon
site: southernfood.about.com/od/freshsalmonrecipes/r/bl10630d.htm


Recipe: Grilled Salmon
site: www.recipelink.com/gm/31/19628

Cooking For Engineers - Recipe File: Grilled Salmon
site: www.cookingforengineers.com/article.php?id=10
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.

Grilled Salmon I - All Recipes - Seafood
site: seafood.allrecipes.com/az/GrilledSalmon.asp