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Restaurants›Elvira's Grill - Upland›Grilled Salmon Recipe

Grilled Salmon Recipe

Name: Elvira's Grill - Uplands Grilled Salmon Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 lb fresh salmon fillets (total 1/2 lb / about 225 g); 1 tbs olive oil; 1 tbs fresh lime juice; 1 tsp garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh cilantro, chopped (optional garnish); 1 cup long-grain white rice; 1 tbs vegetable oil; 0.25 cup onion, finely chopped; 1 tsp garlic, minced; 0.5 cup tomato sauce (or blended fresh tomatoes); 1.25 cup low-sodium chicken or vegetable broth; 0.5 tsp ground cumin; 0.25 tsp dried oregano; 0.5 tsp salt; 1 tbs fresh cilantro, chopped (for rice); 1 each lime wedge (for serving); 0.5 cup zucchini, sliced lengthwise into 1/4-inch pieces; 0.5 cup red bell pepper, seeded and cut into strips; 0.5 cup yellow bell pepper, seeded and cut into strips; 0.25 cup red onion, cut into 1/2-inch wedges; 1 tbs olive oil; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper

Inspired by Elvira's Grill - Upland

Time40m

Serves2

A half-pound of fresh seasoned salmon, grilled to perfection. Served with Mexican style rice and grilled sautéed vegetables.

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Ingredients

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Salmon

1/2 lb fresh salmon fillets (total 1/2 lb / about 225 g)

1 tbs olive oil

1 tbs Fresh lime juice

1 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs fresh cilantro, chopped (optional garnish)

Mexican-style Rice

1 cup Long-grain white rice

1 tbs Tuscany sunflower oil

1/4 cup Onion, finely chopped

1 tsp Garlic, minced

1/2 cup tomato sauce (or blended fresh tomatoes)

1 1/4 cup low-sodium chicken or vegetable broth

1/2 tsp Ground cumin

1/4 tsp Dried oregano

1/2 tsp Celtic sea salt

1 tbs fresh cilantro, chopped (for rice)

1 each lime wedge (for serving)

Grilled Sautéed Vegetables

1/2 cup zucchini, sliced lengthwise into 1/4-inch pieces

1/2 cup red bell pepper, seeded and cut into strips

1/2 cup yellow bell pepper, seeded and cut into strips

1/4 cup red onion, cut into 1/2-inch wedges

1 tbs olive oil

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Method

Salmon

Marinate salmon

Pat the 1/2-lb salmon dry with paper towels. In a small bowl combine 1 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Brush or rub the mixture evenly over both sides of the salmon. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat grill

Preheat an outdoor or indoor grill (or cast-iron grill pan) to medium-high heat, about 400–450°F (200–230°C). Brush grates or pan lightly with oil to prevent sticking.

Grill salmon

Place salmon skin-side down (if skin-on) on the hot grill. Cook without moving for 4–5 minutes, until grill marks form and the fish releases easily. Flip carefully and cook an additional 2–4 minutes, until the internal temperature reaches 125–130°F (52–55°C) for medium or 135°F (57°C) for well-done. Total cook time ~6–9 minutes depending on thickness. Remove from heat and let rest 2–3 minutes. Garnish with chopped cilantro and a squeeze of lime before serving.

Mexican-style Rice

Toast rice and aromatics

Rinse 1 cup rice under cold water until water runs clear; drain. In a medium saucepan heat 1 tbs vegetable oil over medium heat. Add 1/4 cup finely chopped onion and 1 tsp minced garlic; sauté 1–2 minutes until translucent and fragrant. Add the drained rice and stir to coat; cook 2–3 minutes, stirring, until rice is lightly toasted.

Simmer

Stir in 1/2 cup tomato sauce, 1.25 cups broth, 1/2 tsp ground cumin, 1/4 tsp dried oregano and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15–18 minutes, until liquid is absorbed and rice is tender.

Finish

Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in 1 tbs chopped cilantro. Keep covered until ready to serve. Serve with a lime wedge.

Grilled Sautéed Vegetables

Prepare vegetables

Toss sliced zucchini, red and yellow bell pepper strips and red onion wedges in a bowl with 1 tbs olive oil, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp kosher salt and 1/8 tsp black pepper until evenly coated.

Grill vegetables

Place vegetables on the preheated grill (or use a grill pan or skillet) in a single layer. Cook 3–5 minutes per side, turning occasionally, until tender and slightly charred. Total cook time ~8–10 minutes depending on piece size.

Sauté finish (optional)

If you prefer vegetables with a bit of caramelization, transfer grilled pieces to a hot skillet and sauté 1–2 minutes to finish. Adjust seasoning to taste.