Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Grill
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, paprika, cumin, salt, and black pepper.
3. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for 10-15 minutes.
4. Place the salmon fillets on the grill, skin-side down. Grill for 5-6 minutes per side, or until the salmon is cooked through.
5. Remove the salmon from the grill and sprinkle with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 2g
Protein: 35g
Substitutions for ingredients:
- You can use any type of fish instead of salmon.
- If you don't have fresh lemon juice, you can use bottled lemon juice.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add chopped onions and bell peppers to the marinade for extra flavor.
- You can serve the salmon with a side of grilled vegetables or a salad.
Tips and Tricks:
- Make sure to oil the grill grates before placing the salmon on them to prevent sticking.
- Don't overcook the salmon, as it will become dry and tough.
- Use a fish spatula to flip the salmon fillets, as they are delicate and can easily fall apart.
Storage Instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the salmon, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the salmon on a bed of rice or quinoa, and garnish with lemon wedges and parsley.
Garnishes:
Lemon wedges and chopped parsley
Pairings:
This salmon pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Grilled vegetables or a salad
Troubleshooting Advice:
- If the salmon is sticking to the grill, it may not be oiled enough. Brush the grill grates with more oil before placing the salmon on them.
- If the salmon is dry, it may have been overcooked. Make sure to check the internal temperature with a meat thermometer, and remove it from the grill when it reaches 145°F.
Food Safety Advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw salmon to prevent cross-contamination.
Food History:
Renaico is a town in southern Chile known for its fresh seafood, including salmon.
Flavor Profiles:
This grilled salmon has a tangy and slightly spicy flavor, with a hint of smokiness from the grill.
Serving Suggestions:
Serve this grilled salmon with a side of grilled vegetables or a salad for a healthy and delicious meal.
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Region: Chilean