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BBQ Salmon with White Sauce Recipe

I have been barbecuing salmon for many years. I started serving the salmon with Vidalia onions when I discovered that they were a perfect complement to the fish. Serve with a cold rice and vegetable salad and grilled French or Italian bread. See easy directions for rice salad and grilled bread below in the hints section.

INGREDIENTS

2 lbs. salmon steaks (about 4 small steaks- 3/4 to 1 inch thick)

Marinade and grilling sauce

1 cup of mayonnaise
3 teaspoons lemon juice
1 small minced garlic clove
2 Tbsp. fresh parsley
1 tsp. ground black pepper
2 large Vidalia onions. Thickly sliced for grilling
Grapeseed Oil or light oil
Salt and pepper, optional

DIRECTIONS

Preheat grill (indoor or outdoor)

Blend first five ingredients to make a marinade. Let sit for at least 10 mins. Remove 1/2 cup of mixture to a different bowl. Save remaining mix to serve on the side of the grilled salmon.

Brush salmon with marinade on both sides and place on hot grill. Each side will take about 5 minutes each (according to thickness).

While grilling the second side of salmon, brush thickly sliced onions with grapeseed or olive oil and grill on both sides until grill marks appear. Remove from grill and brush oil on both sides again. Season with salt and pepper.

Serve one salmon steak per person with grilling spooned over salmon. Serve cold rice and veggie salad along the side.

Makes 4 servings.

Hint

Grilling bread: Cut deep thick cut in French or Italian bread and spoon place 1 tsp. marinade mix in each cut and spread on bread. Brush with oil and wrap in foil wrap. Heat in oven or place on side section of grill where there is less heat at start of grilling. The bread will be ready to serve with the meal.

Rice Salad: Add one small (8.5 oz.) can of peas and carrots (drained) and one small finely minced onion to 2 cups of cooked rice. Moisten with 4 or 5 tbs. of sour cream. Add salt and pepper to taste. Refrigerate until well chilled.

Serve dry white or rose wine. Or lemonade.

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This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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