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Grilled Salmon without parmesan cabbage cookies

Found 9 recipes

DIFFICULTY LEVEL

SUBCATEGORIES

Grilled Salmon Salad with Raspberry Vinaigrette

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1/4 cup walnut halves (1 oz.) 12 asparagus spears (8 to 10 oz. total) or broccoli florets (1[...]

Source: myrecipes.com
Grilled Salmon and Asparagus Salad

1/3 cup maple-flavored syrup 2 tablespoons Dijon mustard 1 tablespoon olive oil 1 Heat gas or charcoal grill. 2 In small bowl, mix all Maple-Dijon Dressing[...]

Source: food.com

Grilled Salmon Salad with Salsa Dressing

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 2 teaspoons coarse-grained Dijon mustard 4 tablespoons extra virgin olive oil, divided 2[...]

Source: myrecipes.com
Grilled Salmon Burgers

1 lb salmon fillet (skinless cut into 1-inch cubes) 1 tablespoon Dijon mustard 1 tablespoon ginger (minced) 1 tablespoon cilantro (chopped) 1 tablespoon soy[...]

Source: food.com
Grilled Salmon With Prosciutto

1/4 cup Dijon mustard 2 tablespoons chopped green onions 1/4 teaspoon pepper 4 (6 ounce) salmon fillets , skin removed 4 slices prosciutto (thin wide slices)[...]

Source: food.com
Grilled Salmon with Orange Ginger Sauce

salmon 1/4 cup orange juice 1/4 cup Dijon mustard 2 tablespoons grated fresh ginger 2 tablespoons honey 1 Whisk together juice, mustard, ginger and honey and[...]

Source: food.com
Grilled Salmon With a Creamy 'tartar' Sauce

1/3 cup creme fraiche 1 tablespoon finely minced gherkins or 1 tablespoon cornichon 1 tablespoon finely minced green onion 1 1/2 teaspoons finely minced fresh[...]

Source: food.com
Grilled Salmon With Ginger-Orange Glaze

1/4 cup orange juice 1/4 cup tamari or 1/4 cup soy sauce 1/4 cup horseradish mustard (I use Dijon mustard) 2 tablespoons grated fresh ginger 2 tablespoons[...]

Source: food.com
Grilled Salmon Burgers

1 lb salmon fillet (skinless cut into 1-inch cubes) 1 tablespoon Dijon mustard 1 tablespoon ginger (minced) 1 tablespoon cilantro (chopped) 1 tablespoon soy[...]

Source: food.com

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