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Salmon Recipes

The below recipes were submitted to Marx Foods by customers & readers of the Marx Foods blog. Our executive chef has also created several more professional fish fillet recipes and professional whole fish recipes published on our blog.

Browse Recipes By Food Type

Salmon Brunch Recipes
Salmon & Egg Omelet Soufflé
Smoked Salmon, Leek & Goat Cheese Quiche
Salmon Appetizer Recipes
Salmon Cakes w/ Orange Sauce
Smoked Salmon Rolls
Spectacular Salmon Mousse
Cheesy Salmon & Mushroom Fondue
Lox ­ Wild Alaska King Salmon
Savory Salmon Cheesecake
Jo’s Salmon Cakes
Shrimp & Salmon Cakes w/ a Spicy Dipping Sauce
Wild Alaskan Salmon Carpaccio w/ Black Olive Paste
Curried Salmon Wontons
Dave’s Salmon Ball

Salmon Snacks
Simple Salmon Cakes
Smoked Salmon Cheese Ball


Smoked Salmon Cocktail Balls
Cured & Smoked Asian Salmon
Tabouleh & Seviche
Thai Gravlax Spring Rolls
Salmon Tartare
Salmon Mousse
Crispy Salmon Cakes w/ Black Bean Sauce
Grilled Salmon Skewers w/ Shaved Fennel-Blood Orange Salad & Citron Martini Foam Vinaigrette

Salmon Soup Recipes
Salmon Soup
Hearty Salmon Stew
Salmon Bouillabaisse
Salmon Salad Recipes
Mango, Fennel & Avocado Salad
Leftover Salmon Salad
Potato & Green Bean Salad
Salmon Satay Salad
Lettuce Salad w/ Blue Bacon Dressing
Pacific Rim Simmered Salmon Salad
Grilled Asparagus & Wild Salmon Salad w/ Spiced Honey Vinaigrette
Cucumber Salad
Salmon Couscous Salad
Fruity Salmon Salad
Mandarin Cedar Plank Salmon Salad
Goat Cheese Slaw
Shaved Fennel-Blood Orange Salad
Grilled Buffalo Flavored Salmon Salad w/ Cool Avocado Ranch Dressing
Salmon Sandwich and Burger Recipes
Wild Salmon Sandwich
Grilled Salmon Sliders w/ Arugula & Fresh Cut Herb-Lemon Mayo
Salmon Burgers
Jim’s Salmo­letta
Thai Salmon "Sliders" w/ a Mango-Red Pepper Salsa
Smoked Salmon Sandwich on Ciabata w/ Brie, Roasted Peppers, Red Onions & Capers
Smoked Salmon Bagel Panini
Grilled Salmon Wrap
Salmon Salad Sandwich
Easy, But So Tasty ­ Salmon & Cream Cheese Sandwich
Upside Down Salmon Sandwich
Salmon Pasta and Risotto Recipes
Smoked Salmon Sauce w/ Fettuccini
Salmon w/ Toasted Garlic & Pine Nuts over Angel Hair Pasta
Salmon Ravioli w/ Gorgonzola Sauce
Salmon Pesto Pasta
Salmon Risotto w/ Tomatoes & Cucumber
Salmon Bouillabaisse Over Pasta
Salmon Taco Recipes
Paco’s Smoked Salmon Tacos
Heart Healthy Pacific Salmon Tacos
Salmon Entrée Recipes
Banana Leaf Steamed Salmon w/ Coconut Chili Rice
Smoky Rubbed Salmon w/ Mango, Fennel & Avocado Salad
Easy, Amazing, Salmon
Pumpkin Seed Encrusted Salmon w/ Hummus & Yogurt Sauce
Wild Salmon & Morel Mushrooms
Strawberry Salmon
Salmon New Orleans Style w/ Shrimp Remoulade and Fried Green Tomatoes
Cedar Plank Grilled Salmon
Cucumber Salmon Puffs
Salmon over Couscous w/ Brussel Sprouts au Lardon & Lemon-Rosemary Sauce
Mark’s Dutch Oven Blackened Salmon over Veggie Rice
Sweet Curried Salmon
Sweet Cedar Plank Roasted Salmon served w/ Sautéed Asparagus & Garlic Scapes and a Fresh Herb Salad
Citrus Broiled Alaska Salmon
Salmon w/ Creamed Leeks
Salmon Baked w/ Clam Sauce
Grilled Wild Coho Salmon w/ Honey Balsamic & Fresh Herb
Phyllo Wrapped Salmon w/ Herbed Goat Cheese
Scandinavian Rye-Crusted Salmon Fillets w/ Cherry Tomato & Mushroom Topping
Pan Roasted Wild Salmon w/ Porcinis & Fiddlehead Ferns
Salmon w/ Minty Miso Glaze
Pan Seared Wild Salmon w/ Potato Hash & Asparagus
Sweet Anise-Flavored Salmon & Vegetables in a Pouch
Au Gratin Salmon Bake
Sweet pea Salmon
Salmon Fillets w/ Peach Salsa
Wild Roasted Alaskan Salmon w/ Soothing Lemon Sauce & Potato and Green Bean Salad
Full Gourmet Salmon Meal in 10 Min or Less (Ideal for Camping Trips)
Barbequed Salmon Skewers w/ Peach Mango Salsa
Wild Sockeye Fiesta
Simply Salmon
Grilled Copper River Speckled Salmon & Lettuce Salad w/ Blue Bacon Dressing
Citrus Salmon BBQ
Spicy Garlic Salmon
Grilled Salmon w/ White Wine Glaze
Misoyaki Salmon
Smoky Spice-Rubbed Salmon w/ Tomato-Radish Salsa & Apricot Horseradish Guacamole
Salmon Strips w/ Mint & Tomatoes
Steamed Salmon w/ Dill & Leak Cream Sauce
Ghee Salmon
Grilled Coho Salmon Steak
Best Grilled Salmon
Ginger Soy Salmon
Wild Salmon Arugula & Wood Sorrel Roulade w/ Creamy Wood Sorrel Sauce
Pan Roasted Salmon w/ Leek Fondue & Chateau Potatoes
Summer Salmon Caprese ala Mode
Charred Salmon Curry
Wild Salmon Melts
Chipotle-Mayo Salmon
Feta Salmon w/ Honey Caper Sauce
Grilled Salmon w/ a Golden Raisin Salsa Verde
Grilled Salmon w/ Cabbage & Fennel Slaw
Maple Walnut Salmon
Cilantro Tamarind Salmon
Radiant Broiled Salmon
Almond Wood Smoked Salmon Salad
Maple Marinated Salmon
Easy Cooked Salmon w/ Herb Sauce
Broiled Sweet Savory Salmon
Simple Steamed Salmon
Grilled Salmon
Chipotle Barbequed Salmon
Spiked Honey Mustard Salmon
Salmon Ice Cream Sundae
Citrus Grilled Salmon
Simply Salmon Grilldown w/ Spanish Rice
Tropical Island Slow Cooked Salmon
Best Salmon Ever
Salmon Tandoori Brochettes w/ Mango Salsa
Hazelnut Crusted Salmon over Sautéed Asparagus & Basil Potato Puree
Salmon Fillet, Spinach & Cheese Baked in Phyllo
Poached Ginger Salmon w/ Mashed Peas
Noteworthy Northwestern Nut Encrusted Salmon
Sweet Soy Grilled Salmon
Grilled Caper Citrus Salmon
Toasted Seaweed Crusted Salmon, Lemon Tamari
Tamari Salmon w/ Bok Choy
Caper & White Wine Salmon
Seared Salmon w/ Salsa Verde
Sesame Crusted Maple Soy Salmon
Cowboy Marinade for Salmon
Italian Marinated Artichoke Salmon
Wasabi Pea & Potato Crusted Salmon w/ Sushi Garnishes
Honey Dijon Salmon
Honey Soy Salmon
Salmon Fillets with Rhubarb Salsa
Maple-Glazed Salmon w/ Nectarine Salsa
Salmon Patties w/ Tartar Sauce
Ramen Salmon
Dill Salmon
Mexicali Salsa Salmon
Planked Salmon w/ Maple Mustard Cider Glaze
Poached Wild Sockeye w/ Creamy Mustard Sauce & Cucumber Salad
"Salmon Loves Bacon" w/ Wilted Arugula
Citrus Soy Salmon
Tarragon Butter Poached Salmon w/ Seafood in a Liquor Feta Cream Sauce
Salmon Fillets
Dad’s Delicious Grilled Salmon + Leftover Salmon Salad + Chopped up Salmon Skin for the Dogs
Wild King Grilled Salmon w/ Cilantro Pesto
Tuscan Salmon w/ Grape Wine Sauce
Salmon l’Orange
Sumptuous Summer Salmon
Soy­Glazed Salmon
Father’s Day Salmon
Salmon Patties
Marinated Salmon w/ Gnocchi
Salmon, Couscous & Fried Corn
Stuffed Salmon
Cedar Planked Salmon
Ponzu-Basted Salmon on Seasoned Rice w/ Pea Shoots & Pickled Veggies
Grilled Beer-Basted Wild Salmon
Pan Seared Copper River Sockeye Salmon w/ a Wasabi Potato Puree, Sautéed Carrots, Buttered Edamame & a Valencia Orange, Fennel & Snow Pea Slaw
Bumpy’s Garlic Salmon
Grilled Wild Alaskan Salmon
Parmesan Salmon
Amy’s Guinness BBQ ed Salmon
Pinot Grigio Poached Salmon Italiano
Rob’s Salmon Steaks
Honey-Citrus Glazed Cedar Planked Grilled Salmon
Betty’s Bourbon Salmon
Whole Grill-Baked Salmon w/ Danish Mustard Sauce
Grilled Wild Alaska Salmon on Tropical Summer Salad
Doug’s Mayo Salmon
Salmon w/ Dill & Cucumber Sauce
Grilled Pacific Salmon w/ Shitake Mushrooms
Grilled Salmon w/ Lemon & Dill
Jerk Spiced Grilled Salmon w/ Mango Habanero Butter & Island Rice
Crispy & Juice Summer Salmon
Mango Grilled Salmon w/ Goat Cheese Slaw
Summer Salmon Medley
Sweet & Smokey Grilled Bacon Wrapped Salmon Steaks
Salmon Sirianni
Lemon Garlic BBQ Salmon
Roasted Red Pepper Salmon
Wild Caught Coriander-Dill Salmon w/ Fresh Dill Aioli
Salmon in the Garden
Keep it Simple Salmon
Fennel Crusted Salmon w/ Roasted Fennel, Tomato & Lemon Wild Grilled Salmon w/ Orange Vinaigrette & Black Bean Salsa
Salmon in Phyllo
Orange, Soy & Honey Salmon
Cinco Salmon
Salmon Cancun


Salmon Brunch Recipes

Salmon & Egg Omelet SoufflÉ
by Chris
# 1

This soufflé is great for any meal, but if you’re looking for an easy brunch dish, this is it! It is really versatile, as you can "throw in" any flavors you choose, veggies, seasonings, or proteins. And, it can be baked in a casserole dish for large crowds, or individual ramekins for a more intimate meal. The recipe below is for 2 servings ­ but is really easy to multiply as needed.

Salmon & Egg Omelet Soufflé
4 eggs
1 6­oz. can pink salmon
3 Tbsp. half/half
1­2 Tbsp. mixed seasonings of choice­salt, pepper, garlic, chili, & mustard powders
Pinch each Italian seasoning
¼ cup finely grated Gruyere or Swiss Cheese
¼ red bell pepper, finely diced
¼ yellow bell pepper, finely diced
1 Tbsp. yellow onion, minced
2 slices prosciutto

Preheat oven to 350 ° F. Bake the prosciutto until crispy and set aside.

In the meantime, stir together the salmon, cheese, peppers, onion, and seasonings. Add eggs and half & half and blend well. Pour in greased 3­4 ramekins or one baking dish. Baked for 45 minutes or until the top is golden brown and doesn’t "giggle" (a technical cooking term) too much anymore. Allow to sit for 5 minutes before serving.Crumble prosciutto for garnish.

Salmon Souffle




Smoked Salmon, Leek & Goat Cheese Quiche
by Peabody
# 2

1 9-inch cream cheese pie crust(pre baked for 10 minutes at 375F)(recipe follows)
8 ounces canned smoked salmon, pulled into pieces
1 medium leek, cleaned and chopped
4 ounces goat cheese, crumbled
3 large eggs
2 large egg yolks
1 ½ cups cream
¼ tsp salt
¼ tsp pepper
1 tsp chopped fresh Chervil

Arrange salmon, leeks and goat cheese over the bottom of the partial baked crust.
In a large bowl, beat the eggs, yolks, and cream. Add salt, pepper and chervil and whisk to combine. Pour over the salmon, leek and cheese mixture into the pie shell and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

Cream Cheese Pie Crust

2 cups all-purpose flour
8 ounce cream cheese, softened but still cool
2 sticks(8 ounces) unsalted butter, softened but still cool

In a mixer, combine all ingredients and mix on medium-low until it forms a dough. Wrap in plastic wrap and place in fridge for 30 minutes.



Salmon Appetizer Recipes

Salmon Cakes w/ Orange Sauce
by Lesley Pew
# 3

Orange Sauce
1 tablespoon cornstarch
4 tablespoons orange marmalade
2 tablespoons grated ginger
1 chili pepper, seeded, minced
3 tablespoons Grand Marnier or orange liqueur
2 tablespoons fresh lime juice
2/3 cup fresh orange juice
4 tablespoons cider vinegar
2 tablespoons soy sauce
2 drops hot sauce
6 cloves garlic, crushed
1 teaspoon Dijon mustard

Salmon Cakes
1/2 cup onion
2 cloves garlic, minced
1 chili pepper, seeded, minced
1 tablespoon butter
1/2 cup chopped scallions
1 pound cooked fresh salmon, flaked
1 egg, lightly beaten
4 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 cup bread crumbs, divided
1/4 cup (4 tablespoons) unsalted butter
1/4 cup canola or safflower oil

Sauce
In a small pan, cook all ingredients until thickened, about 5 minutes. Serve over salmon cakes.

Salmon Cakes
Sauté the onion, garlic, and chili pepper lightly in the butter until the onion is translucent. Combine the scallion mixture, salmon, egg, mayonnaise, lemon juice, orange juice, salt, white and black pepper, and 1/2 cup bread crumbs. Pour the remaining 1/2 cup bread crumbs into a bowl and coat the salmon patties on all sides. Put the salmon cakes on a plate, cover, and refrigerate for about 30 minutes to firm up. When ready to cook, heat the butter and oil in a 12-inch skillet and sauté the salmon cakes until they are crisp and golden brown on all sides, about 2 to 3 minutes. Serve hot, with a dollop of orange sauce.




Smoked Salmon Rolls
by Beth Kehl
# 4

Ideal for a sushi party!

Ingredients:
Nori ­ at least 12 sheets
Sushi Rice (recipe below)
Smoked salmon (recipe below)
A variety of raw veggies including:
Bell peppers
Mushrooms
Carrots
Avocado
Cucumber
Pea pods
Green onions
Tofu (fried or plain)
Eggs
Wasabi
"Red Rooster" Sriracha sauce
Mayo
Sugar
Flour
Sesame seeds mixed with toasted nori (to sprinkle)
Soy sauce
Pickled ginger

HOT SMOKED SALMON
Wild Salmon Fillets
Brown Sugar
Sea Salt

To smoke the salmon. Make a light rub of brown sugar and sea salt (go easy on the salt). Hot smoke the salmon until it reaches an internal temperature of 160 degrees. If you don’t have a smoker or the time, store bought will do the trick.

SUSHI RICE
Calrose Sticky Rice
Vinegar
Sugar
Salt

Make the rice according to package directions. Per two cups of raw rice, simmer 1/3 cup vinegar, 2 TBSP sugar, and 1 ½ tsp. salt until dissolved. Mix into the cooked rice.

Mix Sriracha sauce with mayo and a little sugar.

Make an omelet (with a little flour and sugar in the egg mixture) and once it’s cool, cut into thin strips.

The key? Smoke the salmon, make the rice, sauce, omelet, and chop the veggies. Once your friends arrive give them a couple of cold Sapporo’s and let them roll away. All the ingredients will not fit in one roll, so it’s ideal to mix it up using only a few items at a time.

Start with a thin layer of sticky rice spread over the nori, then at one end make a line of smoked salmon and a few other ingredients. Roll it up as tightly as possible and seal with hot water. It’s always fun and interactive for everyone to make their own rolls. And if you’re feeling a lively have Sake on hand too!

To slice the salmon rolls, dip a good sharp knife in hot water between cuts.

Have soy, wasabi, pickled ginger and extra Sriracha sauce for dipping.




Spectacular Salmon Mousse
by Susan Filson
# 5

Ingredients:

1 8 oz. cream cheese, softened
1 cup mayonnaise
2 packages unflavored Knox Gelatin
1/4 c. warm water
1 can cream of celery soup
3 stalks minced celery
1 medium onion, minced
1 8 oz. can RED salmon or 8 oz. poached fresh salmon

Directions:

• Mix cream cheese, mayo, salmon, onion and celery in a mixing bowl.

• Beat cream cheese mixture at medium high speed about 3-4 minutes. The more air in the mix, the lighter the mousse.

• In a small bowl, dissolve gelatin in warm water. Set aside.

• Heat soup until hot, but not boiling.

• Remove from heat and mix gelatin into soup.

• Add soup mixture into cream cheese mixture. And blend well.

• Pour into a mold and chill for several hours or overnight.

• Unmold and serve with crackers, crudités, etc.

Note: It is helpful to spread a little mayo around the mold before you pour in the mousse. This prevents the mousse from sticking. To unmold, gently slide a sharp knife cut around the perimeter of the mousse. Then, set the mold in a shallow pan filled with warm water for a few minutes. This should do the trick. If the mousse does stick, just scoop it out and mix it in a bowl and call it salmon dip!

mousse salmon




Cheesy Salmon and Mushroom Fondue
by Ronna Farley
# 6

3/4 cup milk
1 (6-ounce) can mushroom stems and pieces with liquid
1 clove garlic, minced
3 cups (12 ounces) shredded sharp cheddar cheese
1 (8-ounce) can red salmon, flaked
2 teaspoons lemon juice
Cubed French bread for dipping

Preparation:
In a saucepan, combine milk, mushrooms, garlic and cheese; cook and stir over low heat until cheese is melted. Stir in salmon and lemon juice; remove from the heat.
Pour cheese mixture into fondue pot; keep at a gentle simmer over low heat.
Serve with French bread cubes.




Lox ­ Wild Alaska King Salmon
by Jacqueline Church
# 7

Grind together in a small food processor:
1 TBSP white peppercorns
~ 1 TBSP green peppercorns
~ 1 TBSP cubeb peppercorns
1 TBSP fennel seeds
1 TBSP caraway seeds
5 juniper berries
1 tsp coriander seeds
2/3 C smoked kosher salt
1/3 C sugar

Pat over salmon filet, then drizzle on:
1/3 C absinthe

Wrap in plastic, place in zip top bag. Turn, massage a little. Weight it if you like. Use or omit the alcohol. 48­72 hours are recommended. Salmon will be firm to the touch. See how forgiving a recipe can be?

the link will provide the entire article including a link to my article on making your own smoked salt.




Savory Salmon Cheesecake
by Mary Leverette
# 8

Crust:
4-oz grated Parmigiano-Reggiano cheese

1 ½ c dried bread crumbs

1 tsp fresh rosemary, minced

1/3-c-butter, melted

Filling:
24-oz cream cheese
3 Tbls cornstarch
1 tsp salt
4-oz sour cream
2 eggs
6-oz smoked salmon, diced
1/3 c chopped chives
2-Tlbs minced garlic

Preheat oven to 350 degrees F.
For Crust: Mix Parmigiano-Reggiano, bread crumbs, rosemary and butter in a small bowl. Press into the bottom and up the sides of 10-inch springform pan. Bake 8-minutes, remove from oven and cool on a rack. Reduce heat to 250-degrees F.

For Filling: Blend cream cheese, cornstarch, salt, sour cream. When smooth, add eggs and garlic. Fold in salmon and chives. Pour over cooled crust. Place in 250 degree oven and bake 1 hour. Turn oven off and leave cheesecake in oven for 1 hour. Cool 4 hours on a rack. Carefully unmold. Keep refrigerated until serving time.




Jo’s Salmon Cakes
by Jo
# 9

Mix together:

1 can of Alaskan salmon
1 egg
1 spring green onion (diced)
1 carrot (diced finely)
1 cup crushed cereal (I’ve used corn Chex and Cheerios)
1 tsp soy sauce
Salt & pepper to taste

Split into four and shape into round cakes. Fry each side (4) then cover and let steam until ready to place.

Toast a slice of bread. Fry an egg over easy or sunny side up.

Place toast on plate, with a salmon cake, then the egg. Burst the yolk, then enjoy! :)




Shrimp and Salmon Cakes with a Spicy Dipping Sauce
by Rachel
# 10

Ingredients:

6 oz salmon fillet, boned and skinned
6 oz raw shrimp, shelled
7 dried shiitake mushrooms
2 eggs
1 slice cooked bacon, crumbled
1 tablespoon Chinese rice wine or sherry
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/4 cup cabbage shredded
1/4 cup green onions, minced
1 tablespoon fresh ginger, grated
4 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
1 1/2 tablespoons corn starch
cornstarch for dredging
panko

Directions:

In a small bowl, soak shiitake mushrooms in warm water for 20 minutes and slice thinly. Meanwhile, roughly chop raw shrimp and salmon together. In a large bowl, mix the salmon and shrimp with the shiitake mushrooms, soy sauce, oyster sauce, rice wine, cabbage, green onions, salt, white and black pepper, ginger, bacon, and 1 1/2 tablespoons of cornstarch. Separate one of the eggs, reserve the egg yolk, and stir the egg whites into the fish mixture. Stir well and refrigerate for 20 minutes. Heat the oil in a large (nonstick, if possible) saute pan. Put some corn starch on a plate and some panko on another plate. Beat the egg yolk with the remaining egg in a small wide bowl. Form the shrimp mixture into about five 3 to 4 oz flattened patties. Dredge each patty in the cornstarch on both sides, dip into the beaten egg, and then pat into the panko. Fry each patty for 3-4 minutes on each side until golden brown. Drain on paper towel lines plates and serve with the optional dipping sauce, recipe below:

Dipping Sauce:
Ingredients:
1/4 cup mayonnaise
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon horseradish

Directions:
Mix well and refrigerate for at least 15 minutes to let flavors mingle.




Wild Alaskan Salmon Carpaccio with Black Olive Paste
by Wolfgang Hanau
# 11

(yield: 6 Appetizer servings)

Few dishes are as visually striking as these peach-colored transparent petals of raw, wild salmon, drizzled with glossy black Olive paste.

Ingredients:

Juice of 2 lemons

2 tbsp extra virgin Olive Oil

to taste: sea salt and freshly ground black pepper

1 1/2 lbs Wild Alaskan King or Sockeye Salmon Filet

Black Olive Paste (see recipe below)

lemon wedges

small handful of Picholine or other tiny black olives

Method:

To make the marinade, in a small bowl combine the loom juice, olive oil and salt and black pepper to taste. Cut the salmon on a slight angle into very thin slices.

Place the salmon in a glass, stainless steel or enamel baking dish and cover with the marinade.

Refrigerate for at least 4 hours.

To serve, lift the salmon from the marinade and arrange on individual plates. Grind a bit of black pepper over each serving. Drizzle black olive paste over the Carpaccio and garnish with lemon wedges and olives.

Black Olive Paste:

(makes 1 cup)

1 1/2 cups pitted black Moroccan (they shine beautifully dark black) or Greek olives oil cured pitted

black olives

Grated zest of 1/2 lemon

2 tbsp fresh lemon juice

1/2 cup extra virgin Olive oil

Pinch of freshly ground black pepper

Method:

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process to a smooth puree.




Curried Salmon Wontons
by Shobana Samraj
# 12

36 Wonton wrappers
Tomato Ketchup (optional)
Oil for deep frying

Filling Ingredients:
1 (8 oz.) can. Salmon, drained, skinned, boned & flaked
1 small onion, finely, chopped
1 clove garlic, grated
1 tblsp curry powder
1 tsp cumin
¼ tsp ground black pepper
¼ tsp ground cayenne
½ tsp turmeric
¼ cup ranch
1 tblsp lemon juice
1 tblsp hot sauce

1.Combine all the filling ingredients in a bowl and mix well.

2.Place about 2 teaspoons of the filling mixture into the center of each wonton wrapper. Brush edges with water, close and press to seal.

3.Heat oil in a frying pan for about 375 degrees Fahrenheit and deep fry until golden brown on either side, for about 2 minutes. Serve with tomato ketchup if desired.

Makes 36 servings

My daughter says this recipe is addicting.




Dave’s Salmon Ball
by G E Dave Fuller
# 13

This recipe is great for that left-over salmon!
1 lb of cooked salmon (if you use canned make sure it’s well drained and no skin or bones)
1 - 8oz package of cream cheese with chives
1/2 tsp of liquid smoke (omit if using smoked salmon
1/4 tsp salt
2 Tbs of finely chopped onion
1/2 TBS of horseradish (if you prefer to use horseradish sauce, use 1/8 cup and reduce cream cheese by same amount
1 TBS lemon juice
few drops of pepper sauce

Slightly soften cream cheese so it’s easy to work with, and then blend all ingredients together. Chill several hours or overnight.
Form into ball and roll in a mixture of 1/2 cup walnuts or pecans and 3 Tbs of parsley.
Place in center of plate surrounded by celery sticks crackers, etc and ENJOY!!




Salmon Snacks
by Kelli Anderson
# 14

1 box bagel chips, melba toast, or other hard cracker
1 package smoked salmon
spreadable cream cheese (either regular or with chives)
green onions, olives, tomatoes
cheese (can be any variety-gouda, feta, goat, cheddar etc.-try several for different tastes)

This appetizer can also be served as a quick meal. Take any type of hard cracker and spread out on a baking sheet. Spread your choice of cream cheese on top. Take the smoked salmon and place a small amount on each cracker. Due to the smoked salmon being very strong in taste a little goes a long way. On top of the salmon you can place a variety of green onions, olives and tomatoes creating a variety of flavors. Top all crackers with the cheese of your choice. Again try different types for a variety of flavors. Place the baking sheet in the oven with the broiler on low. Watch for the cheese to melt, take out and eat.




Simple Salmon Cakes
by Kimber Goodwin
# 15

This delicious recipe can get a healthy dinner on the table in the matter of minutes!

2, 7.5 oz. cans Wild Alaskan Salmon
1/4 c. minced onion
2 tsp. freshly grated ginger
1 Tbsp. soy sauce
1 large egg, beaten
Freshly ground pepper to taste
1 c. panko bread crumbs
1/3 c. peanut or canola oil

Drain cans of Wild Alaskan Salmon and remove bones and skin if desired. Put Wild Alaskan Salmon in a medium bowl and add the ginger, soy sauce, egg and freshly ground pepper. Add 1/4 c. of the panko breads crumbs to mixture and combine.

Take golf ball-sized amounts of mixture and form into thick patties with your hands. Coat outside of patties with remaining panko bread crumbs.

Heat oil in a skillet over medium high heat and add Salmon Cakes. Cook until golden on each side. Remove and drain on paper towel.

Makes 8 to 10 Salmon Cakes.

Serve with your favorite sides. Goes especially well with rice and a salad with ginger-sesame dressing.

Ponzu-Basted Salmon




Smoked Salmon Cheese Ball
by Ashley Bone
# 16

Two 8 oz packages cream cheese (softened)
2 Tablespoons lemon juice
1 Tablesoon dried dill weed
1/3 cup minced red onion
2 cups cheddar cheese
9 ounces chopped smoked salmon
1 Tablespoon worcestershire sauce
2 Tablespoons capers

Combine all ingredients (except capers) in a large bowl. Mix together and shape into ball. Sprinkle capers on top and chill for at least one hour. Remove from refridgerator 20 minutes before serving. Serve with sesame crackers. This dip has been a hit among friends and family for brunches or dinner parties.




Smoked Salmon Cocktail Balls
by Janet Tarrant
# 17

SMOKED SALMON COCKTAIL BALLS

2 cups of French fried onions
4 ounces of Wild Alaskan Smoked Salmon
8 ounces of cream cheese
1 tablespoon of dried dill weed
2 teaspoons of dill pickle juice (brine)

Place the French fried onions in a food processor and pulse until breadcrumb size. Add remaining ingredients and process until well blended, scraping down sides with a spatula as necessary. Chill for 1 hour and roll into ¾-inch balls. Place the balls on a cocktail tray and chill for at least 4 hours. Serve with a fresh dill spring for garnish and fancy toothpicks. Makes about 35 cocktail balls.




Cured & Smoked Asian Salmon
by Christine Friesenhahn
# 18

1 pound salmon filet, cut into 2 pieces
1 C soy sauce
1/2 C brown sugar
2 green onions, sliced
2 t. fresh grated ginger
2 T crushed garlic

Place salmon in large ziplock bag or other airtight container. Mix the remaining ingredients together and pour over salmon in bag. Push all air out of bag and seal. Marinate in refrigerator for 2 days (yes!, 2 days). Grill over hot coals in a fish basket until cooked through. This provides a sugar ans salt cure to the fish, and then the sugar carmelizes during cooking.

Serve with rice and steamed veggies.

My 10 year old son will not eat any other fish, but he loves this dish and asks for it regularly.




Tabouleh & Seviche
by Ramzi Mauarice Kahla
# 19

This Appetizer Recipe is the fusion of Tabouleh (Lebanon) and Seviche (Peru)

¼cup Fine Bulgur or couscous
½ cup water
¼ cup Fine diced red tomatoes
1 tbls fine diced Green Onions
10 leaves finely chopped mint
2 bunches finely chopped Parsley
1/2 cup freshly squeeze lemon juice
4 oz finely diced King Salmon
4 oz finely diced Chilean Sea bass
2 oz finely diced cooked Canadian Lobster Tails
1/4 cup extra virgin olive oil
Salt and white pepper

Soak the bulgur in the water till soft and tender, drain any eccess water, then add all the other ingredients and mix. You do not have to cook the sea bass or the salmon because it will be cooked with the lemon that we are mixing it in. Served Cold on Spinach Tortilla.

Salmon Souffle




Thai Gravlax Spring Rolls
by Dawn F.
# 20

Gravlax:
2 pounds fresh salmon fillet, skin on
2 tablespoons Kosher salt
1/4 cup brown sugar
1 teaspoon Szechuan peppercorns, crushed
1/4 cup fresh cilantro, coarsely chopped
1/4 cup fresh mint, coarsely chopped
2 serrano chiles, seeded and thinly sliced
20 or so thin slices of fresh ginger root
3 tablespoons fish sauce
3 tablespoons good quality Sake
Spring Rolls:
16 8-inch round rice paper sheets
1 large English cucumber, cut into matchsticks
1 large carrot, peeled, cut into matchsticks
3 ounces rice vermicelli
6 scallions, slivered
Dipping Sauce:
1/4 cup fish sauce
1/4 cup fresh lime juice
1/4 cup seasoned rice vinegar
1 Thai chile or serrano, thinly sliced
2 cloves garlic, minced
1 teaspoon toasted sesame oil
2 tablespoons fresh cilantro, chopped

1. Gravlax:
Wash and rinse the fillet and pat dry. Make sure all the pin bones are removed. Cut the fillet in half to make two fairly equal sized pieces.
Place salmon skin side down on your cutting board. In a small bowl combine the salt, sugar and peppercorns and sprinkle half the mixture over
each fillet rubbing it in. Place one fillet skin side down in a glass baking dish. Combine the fish sauce and the Sake, and drizzle over both fillets and rub in. Scatter the sliced serranos and ginger over the fillet in the baking dish. Place the chopped cilantro and mint on top of the ginger.
Lay the other half fillet on top, skin side up. Cover with a sheet of plastic wrap and place a dinner plate on top. Place something heavy on top of the plate to weigh it down. Place it in the refrigerator. After one day of curing turn the fillets over and baste with the brine that has accumulated in the baking dish. Put the weights back on and return it to the refrigerator. Do the same thing two more days, for a total of three days curing.
Take the fillets out of the fridge and scrape off the cilantro, mint and ginger and wipe the fillets dry with paper towels.
Take a sharp fillet knife and start slicing the gravlax at a flat angle to keep the slices long and thin as possible. Set aside.

2. Dipping Sauce:
Combine fish sauce, lime juice, rice vinegar, Thai or serrano chile, garlic, sesame oil and cilantro in a small bowl to mix. Set aside.

3. Spring Rolls:
Combine the cuke, carrot, scallions and rice vermicelli in a bowl. Spread a damp kitchen towel near your work surface. Fill a container that is at least 9-inches in diameter with warm water. Take one wrapper and submerge it in the warm water for approx 15 seconds or until pliable, but not too long because it will absorb too much water. It may take a couple times to get this part down. Lay the wrapper on the damp towel.
Place at least two slices of the gravlax down the center of the wrapper. Place approximately 1/4 cup of veggie/vermicelli mixture on top of the gravlax. Fold opposite side ends in towards the center, the the side nearest you on top of the two sides, and then the opposite side over, forming a burrito/eggroll type shape. I hope that makes sense. Place on a platter and cover with another damp kitchen towel. Continue process until all the wrappers are used up or you run out of filling. Store remaining gravlax in fridge for some other delicious recipes.
You should serve these spring rolls immediately. You may either serve whole or slice in half on the bias. Serve with dipping sauce.




Salmon Tartare
by Ryan Tatsumoto
# 21

½ lb sashimi/sushi grade salmon
1 Haas avocado
12 sprigs fresh chive, finely chopped
1 small lemon
Zest from the lemon skin (about 1 tsp)
Juice from lemon (about 4 tsp)
Fresh ground black pepper and salt to taste
1 tsp lemon infused olive oil
1 tsp garlic infused olive oil
3 heads of endive with individual leaves separated Tabasco (optional) Fresh chive sprigs for garnish

Use kitchen shears or knife and finely mince chives. Zest lemon peel in a small bowl before cutting in half to juice. Juice lemon halves and set aside.
Split avocado lengthwise, remove seed and dice flesh and add to chive/lemon zest. Immediately add lemon juice and toss (to prevent browning). Add black pepper and salt (and Tabasco if desired) and toss again.
Slice raw salmon to roughly ¼ inch cubes then toss with avocado mixture. Toss with lemon and garlic olive oils. Place a heaping tsp on each endive leaf and garnish with chive sprigs. Serve immediately.




Salmon Mousse
by Mary Ann Dunn
# 22

1 large can red salmon, approx. 14 oz.
¼ tsp. liquid smoke
8 oz. cream cheese
1 tsp horseradish
2 tsp. grated onion
¼ tsp. salt, optional

Glaze:
½ tsp. gelatin softened in ¼ c. water
¾ c. white wine

Remove dark parts, skin & bone from salmon. Combine all ingredients and mix in electric mixer or processor. Spread into a 2 c. capacity mold or lipped plate. If you use a mold, line with plastic wrap and "Pam" it before filling. If you wish, garnish with edible flowers and glaze: Heat glaze ingredients with minimal stirring till gelatin is dissolved and liquid is clear. Chill over ice and water till glaze begins to coat spoon. Spoon over mousse and chill in frig till ready to serve.




Crispy Salmon Cakes w/ Black Bean Sauce
by Violet Blanchard
# 23

1 lb cooked salmon, flaked into chunks
3/4 cup panko crumbs
3 scallions sliced thinly
2 Tbsp mayonnaise (add more if you need it)
2 tsp sesame oil
1 Tbsp soy sauce
1/2 Tbsp chili garlic paste

1 Tbsp unsalted butter
1/2 Tbsp canola oil

Mix all ingredients together (except the butter) and form small cakes using your hands. In a saute pan over medium high heat, saute the cakes in a little butter and canola oil until both sides are browned. About 3 minutes per side.

Black Bean Sauce

1 Tbsp fermented black bean paste
1/2 Tbsp chili garlic sauce
1/2 Tbsp ponzu (you can sub. fresh lime juice
2 tsp sesame oil
1 Tbsp soy sauce

For the black bean sauce just mix together the chili garlic paste, fermented black beans, ponzu, sesame oil, and soy sauce. Serve around the salmon cakes. You can find all of these ingredients at your local Asian grocery. Serve around the salmon cakes. Good luck.

For more info on this dish check out:
http://thehungerseattle.blogspot.com/2007/12/crispy-salmon-cakes-with-black-bean.html




Grilled Salmon Skewers w/ Shaved Fennel-Blood Orange Salad & Citron Martini Foam Vinaigrette
by Mark M. DeNittis
# 24

Grilled Salmon Skewers with Shaved Fennel-Blood Orange Salad and Citron Martini Foam Vinaigrette
Category: Light Salad or Appetizer First Course Season: Spring/Summer
Yield: 8
INGREDIENTS WEIGHTS/MEASURES
Oversized Martini Glasses 8 each

Salmon Filet, Cut into 16 each ribbon like strips 1 ­ 1.5 lb
Olive Oil 2 teaspoon
Lemon Juice 1 teaspoon
Cracked Black Pepper to taste
Sea Salt to taste
Wooden or Metal Skewers 16 each

Fennel-Orange Salad and Garniture:
Blood or Valencia Oranges, Peeled and cut into segments 1 Cup
Fennel Bulb Sliced Thin 1 Cup
Red Onion Thinly Shaved 1/2 Cup
Basil Leaves Med/Large ­ Roll and slice very thin 2 each
Mint Leaves Med/Large ­ Roll and slice very thin 2 each
Salad Garnish:
Boston Bibb Lettuce Leaves 8 each
Thin Crisp Grissini Bread Stick 8 each

Citron Vodka Martini ­ Vinaigrette Foam
Citrus Flavored Vodka 1 & 1/2 Ounce
Vermouth 1/2 teaspoon
Extra Virgin Olive Oil 4 Ounces
Lecithin/Pasteurized Egg Whites­1/2 oz
Blood Orange Juice 2 oz
Blood Orange Oil Essence, (zested orange peel over the mixture)

Salmon Method: May be prepared a day in advance.
Lightly coat the salmon strips with the oil and lemon juice. Season to your liking with Sea Salt and Cracked Black Pepper. Grill on each side until cooked through, set aside to cool.

Salad: Toss all ingredients together in a bowl.

At time of service:
Vodka Martini Vinaigrette Foam Method:
Place all ingredients into a French press. Froth in the French press by rapidly working the "plunger" of the press until foamed and frothy.

To Serve: In martini glasses lay one each Boston Bibb Leaf in the bottom of the glass. Set the Blood Orange and Fennel Salad in the glass atop the leaf. Lay two each grilled Salmon Skewers in the glass. Just before serving spoon two Tablespoons the martini foam into the glass across the center of the salad. Garnish with two grissini sticks.

Mark M. DeNittis
Great WOW factor as a warm spring or summer day luncheon or dinner first course or center feature. A cool glass of Chardonnay or Pinot Grigio lends well to rounding out this great dish.



Salmon Soup Recipes

Salmon Soup
by Roberta Smith
# 25

1 can Salmon (you can leave in the bones or take them out, it is good both ways)
1 can evaported milk
1 can water
1 stick oleo or butter
season with salt & pepper
cook until all is melted and hot




Hearty Salmon Stew
by Terry Yousif
# 26

serves four
one can salmon
(remove skin and mash up bones)
three large potatoes
cut into one inch pieces
one medium onion chopped one tablespoon olive oil
one cup chopped parsley
salt and pepper to taste

Directions
In a large skillet, saute onions in olive oil until limp.
Add one cup water
Add potatoes and
continue cooking till done
Mix in salmon and parsley
Season to taste
Serve hot with crusty bread




Salmon Bouillabaisse
by Doug
# 27

Ingredients:

Olive oil
Onion, chopped
Garlic (lots)
Celery, diced
Carrots, diced
Leeks, chopped
Fresh fennel
Red pepper flakes
1 pinch Saffron threads
Salt and Pepper, to taste
1 can tomato paste
Fresh parsley
Tomatoes

Fish Stock or Vegetable Broth (about 6 cups)
Red wine (I usually pour in about a 1/3 of a bottle and sip on the rest while I’m cooking)

1 pound wild salmon plus a mix of your favorite seafood, i.e.
Prawns
Mussels
Crab legs
Scallops

Fresh pasta, cooked al dente

Sauté the veggies (minus the tomatoes) in olive oil until soft and caramelized. Add fennel, saffron, red pepper flakes, tomato paste, salt and pepper. Slowly add liquid and let it come to a simmer.

Gently add the seafood. Let the broth return to a simmer and cook for about 8 minutes being careful not to overcook the seafood. Discard any mussels that have not opened up.

Pile large, wide bowls with pasta. Spoon Bouillabaisse over the top making sure to get a nice mix of seafood, plenty of salmon and broth in each bowl. Garnish each dish with fresh chopped tomatoes and parsley.

Serve with crunchy bread for dipping and a big green salad.



Salmon Salad Recipes

Mango, Fennel & Avocado Salad
by Shannon K. Wendt
# 28

Marinade
1/2 mango, peeled and pitted
1/4 cup each: coconut milk and fresh lime juice
1 garlic clove, peeled
1 t chopped fresh ginger
1/2 t each: coriander and cumin
small handful cilantro leaves
salt and pepper to taste

1 1/2-2 lb salmon filet
olive oil
Smoky Rub (recipe follows)

Mango, Fennel and Avocado Salad
1 avocado, peeled, pitted and diced
juice from 1/2 lemon
1 mango, peeled and chopped
1 diced tomato
1/4 cup chopped red onion
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1 handful fresh arugula, torn into small pieces
1/2 cup fresh cilantro leaves
2 T olive oil
1 t Smoky Rub

Puree marinade ingredients and pour over salmon, rubbing well. Marinate in the fridge 1 hour. Remove salmon and discard marinade.

Preheat grill on medium high heat. Drizzle salmon with olive oil and sprinkle with spice mix. Oil grill grates. Grill salmon, skin side up for about 15 minutes (depending on size of filet). Turn carefully and grill other side, til fish is flaky.

In a large bowl, add avocado and sprinkle with 1 T of lemon juice and toss gently. Add the remaining ingredients and gently toss. Serve immediately.

Smoky Rub
2 ancho chiles, stemmed and torn into pieces
2 T cumin seed
2 T coriander
1 cinnamon stick, broken into pieces
1 T sweet paprika
1 t sea salt (or to your taste)

Add the chiles, cumin, coriander, cinnamon stick and paprika to a small dry frying pan or cast iron skillet over medium heat.

Toast the spices just til fragrant, about 1 minute. Stir in salt. Set aside to cool.

Process the larger pieces (if necessary) in a coffee grinder (if you have one). Carefully add to a spice mill and grind til everything is well mixed and uniform.

Smokin’!

What a flavor explosion! This dish had so many wonderful layers of flavor.

salmon mango fennel




Leftover Salmon Salad
by Missy
# 29

1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 cups chopped, leftover salmon
1/2 cup slivered almonds
1 green onion, chopped

In a medium bowl, mix together mayo, lemon juice, and pepper. Toss with salmon, almonds, and onion. Serve on crackers, inside pita, lettuce wraps or stuff inside bell pepper.




Potato & Green Bean Salad
by Valerie Harrison
# 30

1 Tbsp red wine vinegar
1 Tbsp lemon juice
1 Tbsp grainy Dijon mustard
1/2 cup olive oil
salt and freshly ground pepper
1-lb small red potatoes, unpeeled
1/2-lb green beans, trimmed
2 green onions, finely chopped
1 Tbsp parsley, chopped
2 tsp chopped fresh mint or dill

Whisk together vinegar, lemon juice and mustard. Slowly beat in oil. Season with salt and pepper. Boil potatoes in salted water for 10 - 15 minutes. Drain well. Immediately toss with half of the vinegar-lemon dressing. Cook green beans for 2 - 3 minutes or until tender crisp. Drain and refresh with cold water. Pat dry and combine with remaining dressing. Toss green beans with potatoes. Stir in green onions, parsley and mint or dill. Season well.




Salmon Satay Salad
by Joanna Grammon
# 31

1 cup cooked rice (jasmine, long-grain white or brown will all work)
1 cup cooked, flaked and deboned salmon (leftover is fine, or use canned)
1/3 package frozen stir fry vegetables (plunge briefly into boiling water and chill in ice water, or drain and refrigerate)
1 large scallion, finely chopped
Cilantro or Thai basil, optional. Shred and use as a garnish with scallions

Put a salad base of mild leafy greens on a large plate. Add a layer of rice, vegetables, salmon, then garnish. Lightly season with salt & fresh ground pepper. Top with dressing. Serves two.

Dressing - can be made ahead
1 T. peanut butter (crunchy is best)
blend with juice of half a lime
2 drops of toasted sesame oil
1/2 tsp finely chopped fresh ginger
1 tsp. soy sauce
dash red pepper flakes to your taste
(light dash fish sauce ­ optional)
2 T. coconut milk (use canned, but don’t use the thickest "cream" from the top)

Combine dressing ingredients by first working lime juice into peanut butter, then adding the rest of the ingredients. If it is too thick for your taste, thin it with a little more lime juice or coconut milk. If you make the dressing ahead and chill it, stir and thin if necessary.




Lettuce Salad w/ Blue Bacon Dressing
by Elaine
# 32

3 tbsp soy sauce
1 ½ tbsp maple syrup
1 ½ lb Copper River King Salmon fillet, about 1" thick
1 tbsp freshly ground black pepper
½ tsp white pepper
1 tsp sea salt
½ tbsp ground thyme
½ tbsp sesame seeds
non-stick cooking spray
3 heads Boston lettuce, rinsed and dried
3 tbsp vegatable oil
1 tsp sea salt
2 lemons, quartered
4 Roma tomatoes, thinly sliced
¾ cup kalamatta olives
For dressing:
1 cup cream
½ cup blue cheese crumbles
4 green onions, cropped and chopped
6 slices bacon, fried crisp crumbled

Mix soy sauce and maple together in large Ziploc bag and add salmon and let it marinate, covered in refrigerator for 1 hour, or up to 8 hours.
Discard the marinade and pat salmon dry with paper towels. Mix together ground pepper, white pepper, salt, thyme and sesame seeds, press mixture evenly into fleshy side of salmon fillets.
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. Spray the entire tray with non-stick cooking spray. Place the salmon fillets in the prepared foil pan and carefully lift onto grill, cover and grill for 10 minutes. Remove foil pouch from grill.
Meanwhile make dressing by carefully heating cream in non-stick saucepan, when hot, stir in blue cheese and stir until smooth. Stir in green onions and bacon, keep warm.
Cut each Boston lettuce head in half and toss with vegetable oil so that all sides are evenly coated, sprinkle with salt and grill for 45 seconds per side.
To serve place portion of grilled Boston lettuce on each of six serving dishes, squeeze a little lemon juice on each. Top with Roma tomato slices, olives and salmon, drizzle hot dressing over each serving.




Pacific Rim Simmered Salmon Salad
by Roxanne Chan
# 33

1 can ( 14 ounces) unsweetened coconut milk
1/4 cup dry sherry or water
2 star anise
1 tsp finely minced ginger root
1/2 tsp salt
1 pound skinned boned salmon fillet
1 green onion, minced
1 clove garlic, crushed
1 Tbsp sesame oil
1/4 tsp crushed red pepper
1 tsp honey
1 tsp lime juice
2 Tbsp snipped mint
1/2 tsp lime zest
10 ounces baby greens
1 cup shredded napa(Chinese) cabbage
1 cup peeled, seeded and diced papaya
1 cup pineapple chunks
1/3 cup sliced water chestnuts
1/4 cup sliced almonds
garnish- mint sprigs

In a large skillet bring the coconut milk, sherry, anise, ginger root,and salt to a boil. Set the salmon in the skillet and simmer covered over medium low heat 8-10 minutes or till the salmon tests done, turning once. Transfer salmon to a plate and keep warm. Boil the pan liquid over high heat till reduced to 1/2 cup, about 5 minutes. Remove from the heat and remove the star anise. Stir in the onion, garlic, oil, pepper, honey, lime juice, mint and zest Combine the rest of the ingredients in a bowl; break the salmon into bite size pieces and add to the bowl, then toss with the dressing to evenly coat. Place on a platter and garnish with the mint. Serves 4




Grilled Asparagus & Wild Salmon Salad w/ Spiced Honey Vinaigrette
by Veronica Callaghan
# 34

Spiced Honey Vinaigrette:
1/4 cup honey
1 tablespoon red pepper flavored extra virgin olive oil*
2 tablespoon lime juice
1/8 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1 teaspoon finely chopped shallot
1/4 teaspoon coarse salt, such as grey salt or sea salt
Salad:
Oil to brush the grill
2 teaspoons red pepper flavored extra virgin olive oil*
20 asparagus spears
Salt and pepper to taste
4 (8 ounce) Wild Salmon filets
8 cups baby spinach
1 cup diced grape tomatoes

*you may substitute regular extra virgin olive oil for the flavored oil

Preheat a grill to medium high heat.

For the Spiced Honey Vinaigrette, in a medium sized bowl rapidly whisk together the honey, red pepper flavored oil, lime juice, cayenne pepper, ancho chili powder and the shallot. Stir in the salt then set the vinaigrette aside.

Drizzle the 2 teaspoons of oil over the asparagus spears. Place the spears directly on the grill rack and cook, turning once or twice, until tender crisp-about 3-4 minutes. Remove the spears from the grill; slice about 2 inches off the ends of each spear. Sprinkle the asparagus tips lightly with salt and pepper. (You can save the ends to make stock if you care to).

Lightly brush the grill rack with oil. Place the salmon directly on the grill rack skin side down, close the grill and cook for 6 minutes. Using a spatula, flip the fish over and grill for an additional 2-3 minutes. Remove from the grill and season to taste with the salt and pepper.

To assemble the salads, divide the spinach between four serving plates mounding it in the center of each. Arrange the grilled asparagus spears, tips up, around the spinach. Divide the tomatoes between each salad.

Lean the salmon to the side of the spinach. Drizzle each salad and salmon portion with the vinaigrette. Add additional salt if desired and serve immediately.




Cucumber Salad
by John Petrasanta
# 35

1lb Wild Sockeye Salmon scaled with pin bones removed, sliced into two fillets
¼ Vidalia onion
1 Lemon
2 Bay leaves
1 tablespoon black peppercorns
8 cups water
1 cup Chardonnay
2 thin slices Whole Grain or Pumpernickel Bread, toasted
Mustard sauce (recipe follows)

Cucumber Salad (recipe follows ­ should be made in advance)

To a piece of cheesecloth, add onion, 2 quartered pieces of lemon, 2 bay leaves, and peppercorns. Wrap cheesecloth around ingredients, twist ends, and tie off. Add water, Chardonnay, and cheesecloth wrap to a large pot and bring to a simmer for 20 minutes (if you don’t have cheesecloth, you can add the ingredients directly into the liquid, simmer for 30 minutes, drain, and return liquid to the pot). Turn the temperature of the pot down to just under a simmer. Add Salmon to the liquid, fully submerging, and poach to desired doneness. For two 8-ounce fillets, approximately 8-10 minutes will result in salmon just cooked through, leaving center barely translucent. Carefully remove from the liquid and plate with cucumber salad and toast. Top salmon with a little of the mustard sauce. Remember that the sauce is an accompaniment, don’t add too much so that it takes away from the delicious flavor of this amazingly moist, wild fish.

Mustard Sauce

¼ cup Dijon mustard
1 teaspoon wholegrain mustard
1 tablespoon sugar
4 tablespoons heavy cream
2 tablespoons Citrus Champagne Vinegar (if unavailable, use champagne vinegar & add a squeeze of fresh lemon)
Sea salt
Fresh cracked pepper
¼ cup Extra Virgin olive oil
1 ½ teaspoons capers, rinsed and drained
3 tablespoons fresh baby dill

In a small bowl, whisk together mustards, sugar, heavy cream, vinegar, a dash of the salt & pepper. Continue to whisk and slowly add olive oil while whisking. Add capers and dill. Set aside or cover and place in refrigerator if made in advance.

Cucumber Salad

1 Large seedless cucumber
Salt
¼ red onion
1 teaspoon sugar
1 tablespoon fresh baby dill
2 tablespoons Citrus Champagne Vinegar (if unavailable, use champagne vinegar & add a squeeze of fresh lemon)
Sea salt
Fresh cracked pepper

Make this in advance. Chop ends off of cucumber and peel to leave a pattern of skin/no skin/skin…etc. Slice cucumber on a bias and slightly thicker than for a typical cucumber salad. Place sliced cucumber in a colander and add salt. Toss and let sit in colander for roughly 15 minutes. Rinse and leave in colander for an additional 5 minutes to drain.

Place cucumber slices in a medium bowl. Add the red onion, sliced very thin. Add sugar, dill, vinegar, and just a dash of the salt & pepper. Toss, cover, and refrigerate.

This makes for a delicious lunch or brunch. The creamy sauce and salmon pair extremely well together and the cucumber salad is very refreshing. The thin toasts add a nice crunch to the meal, rounding it out nicely. Paired with a slightly oaky Chardonnay, some sunshine, a light sea breeze, and your favorite companion, it makes for the perfect afternoon.

Poached Salmon




Salmon Couscous Salad
by JJ Abodeely
# 36

Melt some butter in a bowl
Add white wine, lemon juice, a little crushed garlic, lots of capers, and a little cayenne

Baste salmon fillet and allow to sit at room temperature for 20mins.

Place directly on medium heat grill, indirect flame, skin side down. Re-baste once. Leave on until moisture beads on top (~20 mins). No flipping and DON’T OVERCOOK! Remove from grill and separate skin.

Enjoy with fresh seasonal veggies, salad, some warm bread, and the rest of the wine!

Leftover Salmon Salad:
Make some couscous
Mix in chunks of leftover salmon
Add artichoke hearts
Add sliced and pitted kalmata olives
Chopped red peppers
Sliced red onion
Cherry tomatoes
Some chopped fresh basil
More capers
Just a LITTLE balsamic vinaigrette
Mix and enjoy!




Fruity Salmon Salad
by Debbie Nugara
# 37

1-1 1/2 lbs. Salmon
Durkee’s Citrus Seasoning
olive oil
orange juice

I first use a pastry brush and brush the salmon with orange juice, then olive oil.

I then grill on a oiled grill grate. I grill with the lid closed. Skin side on
grate...until done. I do not flip..it steams itself.

While the salmon is grilling, I mix baby salad greens with sliced almonds, mango and avocado slices. I make a dressing of 1/4 cup orange juice, 3 tablespoons honey, 3 tablespoons balsalmic vinegar and 1/3 cup olive oil.

I put salad mix on plates and remove grilled salmon from grill. I then place
salmon on salad mix. I drizzle the dressing over the salad and serve.

Serves 3-4




Mandarin Cedar Plank Salmon Salad
by Vivian Levine
# 38

4 (4 oz.)salmon steaks
Marinade:
2 tablespoons soy sauce
2 tablespoons orange juice
1 teaspon sugar
Dressing:
1/3 cup canola oil
3 tablespoons plus 1 teaspoon sugar
3 tablespoons rice vinegar
3/4 teaspoon salt
1 1/2 teaspoons grated orange peel
3/4 teaspoon Chinese five spice
3/8 teaspoon ground ginger
Salad:
4 cups mixed baby salad greens
1/4 cup sliced almonds, toasted
2 (11 oz.)cans Mandarin oranges, drained
1/3 cup dried cranberries

Soak cedar plank in water for 2 hours.
Mix together marinade ingredients in shallow dish; add salmon. Cover and chill for 2 hours, turning over occasionally.
Stir together all dressing ingredients; set aside.
Heat grill for medium-high indirect heat. Place salmon steaks on greased plank in center of grill with hot coals off to the side and not directly under the plank. Grill until salmon flakes easily with fork, about 12-15 minutes. Remove plank from grill and let cool 10 minutes.
Evenly divide greens over 4 individual plates; arrange each plate with an even amount of oranges, almonds and cranberries. Top each with a grilled salmon steak. Stir dressing until well mixed and drizzle over each salad.
Makes 4 salads.




Goat Cheese Slaw
by Kim Shuman
# 39

4 cups finely sliced green cabbage
3 cups finely sliced red cabbage
1 1/2 cup finely grated carrot
1/2 cup finely grated green pepper
4 oz goat cheese
4 oz creme fraiche
zest of 1 lemon, about 1 tbl
2 tbl lemon juice
3 tbl grapefruit vinegar, any fruity vinegar would be fine
salt and pepper to taste

I used the food processor to to all the slicing and grating to save time. You could certainly do this without one, just slice them finely. Place all the sliced veg in a large bowl.

Combine the goat cheese with the creme fraiche and stir until smooth. Then add the remaining ingredients and give a good stir. Add the the veggies and toss, then taste again for additional s & p. Let them sit in the fridge for a few hours to chill. Give them a good toss again before serving.

Mango Glazed Salmon




Shaved Fennel-Blood Orange Salad
by Mark M. DeNittis
# 40

Blood or Valencia Oranges, Peeled and cut into segments 1 Cup
Fennel Bulb Sliced Thin 1 Cup
Red Onion Thinly Shaved 1/2 Cup
Basil Leaves Med/Large ­ Roll and slice very thin 2 each
Mint Leaves Med/Large ­ Roll and slice very thin 2 each
Salad Garnish:
Boston Bibb Lettuce Leaves 8 each
Thin Crisp Grissini Bread Stick 8 each




Grilled Buffalo Flavored Salmon Salad w/ Cool Avocado Ranch Dressing
by Tanisha Randolph
# 41

Serves 2-4
2 (6-8oz) Salmon fillets
1-2 bags of your favorite mixed greens.(depends on how much greens you enjoy)
1/2 cup of Frank’s Red Hot Sauce
1 tsp. cracked black peppercorn
1 tsp. cayenne pepper
1 Bottle of your favorite Ranch dressing.
1 ripe avacado
1 soup spoon
1/2 fresh Lemon
1/4 cup of Vegetable oil
1 food processor or Blender

Directions:
remove avacado flesh from skin (using a soup spoon makes this easy)remove pit, squeeze lemon juice on avacado to reduce browning, in a food processor or blender add bottled Ranch dressing and avacado and a pinch of cracked peppercorn, squeeze the remaining juice of the 1/2 of lemon into the avacado and dressing mix(making sure no seeds get into the mix), blend until smooth (you can add black pepper and salt, if neccessary) Refrigerate until ready to serve.
Using some of vegetable oil, oil your grill that is meduim to high heated. Season Salmon Fillets with Cracked black pepper and cayenne pepper, using your hand pat the spices into the fillets well. Cover Salmon fillets with the Frank’s Red Hot sauce. Hold Salmon in your hand let excess Hot Sauce run off, place skin down on grill at a 45 degree angle for 1-2 minutes using a spatula rotate the salmon 45 degrees to the other side for 1-2 more minutes. Flip salmon over and repeat the cook time and 45 degree angles. Once Salmon is done, remove from grill and spread more Frank Hot Sauce on the Salmon and cover with aluminum foil until ready to place on bed of mixed greens. Serve Salmon on Mixed Greens with Cool Avacado Dressing poured over the Salmon. Enjoy!



Salmon Sandwich and Burger Recipes

Wild Salmon Sandwich
by Paul Morrison
# 42

6 oz- wild salmon fillet
6 oz-portabella and crimini mushrooms
1/2 cup truffle oil
1 clove-garlic
2 T- flat leaf parsley
1/4- sweet onion
2 pieces- baguette
3 cups- white wine
2 0z- Fontina cheese
S/P-TT
2T- evoo
1 1/2T- Unsalted butter
* Salt wine and bring to a light simmer.
*Poach salmon to doneness desired
*Sweat onions in butter till translucent, add mushrooms, garlic-cook 5 min. Romove and correct seasonings.
*Cool ten min then add parsley, truffle oil, and s/p.
*Brush bread generously with evoo and season. Toast both sides till golden.
*To assemble place mushroom bruschetta first, then salmon, then the Fontina chees. Enjoy!!!




Grilled Salmon Sliders w/ Arugula & Fresh Cut Herb-Lemon Mayo
by Shannon Abdollmohammadi
# 43

Ingredients for Fresh Cut Herb-Lemon Mayo:
1/2 cup mayonnaise
1 tablespoon finely minced fresh chives
1 teaspoon finely minced fresh basil
1 teaspoon finely minced dill
1 teaspoon finely minced parsley
1/4 teaspoon salt
1 tablespoon fresh squeezed lemon juice
1/8 teaspoon black pepper

Mix all ingredients in a small glass bowl. Cover and keep chilled for at least 30 minutes and until ready to use.

Ingredients for Salmon Sliders:
1 1/4 pounds boneless, skinless salmon filet
2 tablespoons mayonnaise
1/4 teaspoon dry mustard
1 teaspoon minced garlic
1 tablespoon finely grated shallot
1/4 cup minced fresh parsley leaves
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning salt
1/4 teaspoon black pepper
Vegetable oil
Perforated grill grid (recommended)

20 (2-inch) soft dinner rolls, split in half 60 fresh washed arugula leaves

To make the patties; ensure that all pin bones are removed from the salmon fillet. Chop into 1/8-inch pieces. Place into a large mixing bowl and add in the mayo, mustard, garlic, shallot, parsley, lemon juice, seasoning salt, and black pepper.

Divide mixture into 20 equal portions (about 1.5 ounces each). Form into 3/4-inch thick patties. Place patties on a large cookie sheet and chill in refrigerator for at least 20 minutes.

Build a hot fire and place the perforated grill grid on the barbecue’s grill rack to heat. When ready to grill the patties, brush both sides of them with vegetable oil.

Place patties on the hot grill grid and cook for about 5 minutes or until well browned. Turn over and grill for another 5 minutes. During the last two minutes of cooking, place the buns, split sides down on the grill and toast lightly.

To assemble the sliders; spread desired amount of herb-lemon may on the toasted sides of the buns, place one salmon burger on each bottom bun, top with arugula leaves and close with the top bun.

makes 20 burgers to serve 5 to 10 minutes.




Salmon Burgers
by Nancy Mayerfield
# 44

Salmon Burgers (indoors or outdoors)
Serves 4

1 lb filet of delicious salmon, chopped to mimick ground beef
1 egg
1/4 cup bread crumbs or panko
1/2 jalepeno, finely chopped (can save the rest for toppings if you are hot and spicy lover)
1/2 carrot shredded and then finely chopped
1/4 red onion finely chopped (save the rest for slices to top the burger)
1 garlic clove peeled and finely chopped
1/2 lemon, squeezed
1 tsp hot paprika, can substitute tobasco if you don’t have hot paprika
1 tbsp colemans mustard
Any burger topping you like (tomatoes, lettuce, onions, jalepenos etc.)

mix together the ingredients above and form mixture into patties. If cooking indoors, place on hot skillet with a coating of olive oil, about 6-8 minutes on each side. For outdoor grilling, about 4-6 minutes on each side.

Once complete, add your favorite bun (We like whole grain or sour dough)your favorite toppings (best with mustard), and enjoy!




Jim’s Salmo ­letta
by Jim Casteel
# 45

Yield: 2 Entrée servings

Ingredients:
1 lb. Wild Alaskan Salmon, Grilled, flaked and cooled.
1 each ­ Italian Bread Boule 6 inch ­ Sliced Horizontally
¼ Cup ­ Black Ripe Olives, diced
¼ Cup ­ Sweet Red Bell Pepper, diced
¼ Cup ­ Real Bacon bits, diced
¼ Cup ­ Candied Dill Pickle, diced
1 Cup ­ Miracle whip Salad Dressing
2 each ­ 1oz. Slices Muenster Cheese
2 each ­ 1 oz. Slices Provolone Cheese

Instructions:
1. Cut bread boule in half horizontally and set aside for sandwich assembly.
2. Place black olives, sweet red pepper, bacon bits, candied dill, and salad dressing in a 4 quart mixing bowl and whisk to combine thoroughly.
3. Add Grilled Salmon mixing bowl and toss to combine.
4. Place both slices of bread boule sliced side up on workspace.
5. Add one half of the Salmon salad to each of the bread boule slices.
6. Top each with 1 each of the cheese slices ­ 1 Muenster & 1 Provolone slice.
7. Top with the other loaded bread (Top Bread boule side up).
8. Cut Sandwich into quarters, pierce each quarter with frill picks to hold together.
9. Plate two quarters per plate and serve as two entrée sandwiches




Thai Salmon "Sliders"w/ a Mango-Red Pepper Salsa
by Jasmin Baron
# 46

For the sliders:

1 lb salmon fillet, skin removed
1 egg
2 large garlic cloves, finely minced
1 tsp fresh ginger, grated
¼ cup cilantro leaves, finely chopped
¼ cup green onion, chopped (light green and green parts only)
2 tsp soy sauce
1 tsp fish sauce
1 tsp sesame oil
½ tsp red chili flakes
olive oil (for frying)
1 package (12) small, soft dinner rolls (such as King’s Hawaiian)
butter or mayo as desired (for the rolls)

For the salsa:

1 medium mango, peeled and chopped
1 small red bell pepper, seeded and chopped
1/3 cup red onion, finely chopped
1/3 cup cilantro leaves, finely chopped
juice of one lime
¼ tsp red chili flakes
salt and pepper to taste

Prepare the salsa first to allow time for the flavors to blend. Mix all of the salsa ingredients in a small bowl and chill, covered, for at least half an hour.
Using a food processor fitted with a metal blade, pulse salmon until coarsely ground. Add egg and pulse until well mixed. Transfer salmon mixture to a bowl. Add garlic, ginger, green onion, cilantro, sesame oil, soy sauce, fish sauce and chili flakes and mix together thoroughly. Shape salmon mixture into 12 small patties and refrigerate, covered, for at least half an hour.
In a non-stick pan heat olive oil over medium-high heat. Fry salmon patties until lightly browned on one side, about 2-3 minutes. Flip patties over and cook until lightly browned on the other side, about 2 minutes. Check to see patties are cooked through.
Toast rolls if desired and spread with butter or mayo or both. Place one patty on each roll and top with a tablespoon or two of salsa.




Smoked Salmon Sandwich on Ciabata w/ Brie, Roasted Peppers, Red Onions & Capers
by Olga
# 47

Ingredients and Directions
1) In a food processor puree a roasted red pepper, a tablespoon of capers and a drizzle of olive oil
2) Split a sundried tomato ciabata in half and smear the roasted red pepper spread on the bottom
3) Top with thinly sliced red onion, layers of smoked salmon, slices of brie cheese, and top with the other half of ciabata

Enjoy! This could not have been easier. Note: originally I was planning on using slices of roasted peppers instead of a puree, but Jenny thought the sandwich will not hold together. I thought that sounded reasonable, and went with the puree. Having done so, I think my original idea was better. Try it whichever way you like: the taste is fabulous!

Ponzu-Basted Salmon




Smoked Salmon Bagel Panini
by Kathy Strahs
# 48

4 servings

INGREDIENTS:
1 bunch watercress, washed and trimmed
2 tablespoons chopped fresh dill
2 tablespoons balsamic vinegar
1 clove garlic, minced
1/4 cup plus 2 tablespoons olive oil
2 tablespoons capers (optional)
4 fresh bagels, plain or seeded
1 tablespoon butter, melted
8 oz. whipped cream cheese
1 red onion, sliced thinly into rings
2 tomatoes, sliced thinly into rings, seeds removed
4 oz. smoked salmon
Salt and pepper

DIRECTIONS:

Preheat panini grill to medium-high heat (375 degrees).

To prepare balsamic vinaigrette: In a small bowl (ideally one with a spout, such as a large liquid measuring cup), combine vinegar, garlic and capers. Slowly whisk in olive oil. Season with salt and pepper and set aside.

To prepare dill-watercress salad: Place watercress and dill in a large salad bowl. Toss with balsamic vinaigrette (adjust amount of dressing to taste).

To prepare sandwiches: Slice top and bottom edges off of bagels, then carefully split bagel in half lengthwise to create top and bottom halves. Brush melted butter on the outer sides of each bagel half. Turn bagel halves over, buttered sides down.

Spread a generous layer of cream cheese on each bagel half. On the bottom halves only, layer onion rings, 1 oz. of smoked salmon and tomatoes. Place the top bagel halves, buttered side up, on top to form a sandwich. Grill two sandwiches at a time for 2-3 minutes until bagels are toasted and golden grill marks appear.

Remove sandwiches from grill. Turn each sandwich upside down and remove bottom bagel half. With tongs, insert about 1/2 cup of dill-watercress salad. Replace the bottom bagel half and turn sandwich upright. Enjoy!

Smoked Salmon Bagel Panini




Grilled Salmon Wrap
by Stephen Servati
# 49

1- Preheat grill on high
2- Clean grill with wire brush. Coat grill grate lightly with vegetable oil.
3- Season both sides of two 7 ounce salmon fillets with lime juice and olive oil, salt and pepper.
4- Sear first side of salmon on grill until salmon has changed color 1/4 of the way. Turn and sear other side.
5- Reduce heat. Close lid.
6- Grill salmon (one inch thick or less) three to four minutes per side on medium with lid closed. Grill salmon (thicker than one inch) five to six minutes per side on low.
7- Cook salmon to 130 degrees internal temperature. Remove from grill, let rest for at least two minutes. Break salmon into large flakes.
8- Toast four tortillas on grill.
9- Spread tortillas with a mixture of one cup mayonnaise, one tbsp of fresh dill weed and the juice of one lemon.
Divide evenly on each tortilla.
10- Place sliced cucumbers and lettuce leaves on each tortilla.
11- Top with salmon flakes and roll tortilla up and serve.




Salmon Salad Sandwich
by stef lau
# 50

1 can of salmon (about 6 ounces)
2 Tablespoons mayo
1/4 cup finely chopped celery
1/4 cup finely chopped apple
1/8 cup of chopped cilantro
lemon juice
sliced sourdough bread

Open can of salmon and sprinkle with lemon juice to taste. Combine remaining ingredients and stir together.

Serve on toasted, sliced sour dough bread. Serve with carrot sticks or potato chips.




Easy, but so Tasty ­ Salmon & Cream Cheese Sandwich
by stef lau
# 51

Use canned or left over salmon from the night before - flaked (if a can, about 6 ounces)
3 ounces Cream Cheese
1/8 cup finely diced white onion or finely chopped green onion
1 teaspoon capers

Mix the salmon and cream cheese about 2 parts salmon to 1 part cream cheese. Add onion and capers to your taste. Spread on toasted bread or mini bagels. Sandwich or bagel can be with 2 slices of bread or bagel or openfaced.




Upside Down Salmon Sandwich
by francisco Velez
# 52

1 1 1/2 pound Salmon fillet

MARINADE:
1- 20oz. Can Pineapple chunks, with juice (dice chunks)
1/2 tsp. fennel seeds (chopped to release aroma)
1/2 tsp. dried orange peel
3 tbl. spicy mustard
2 tbl. your favorite ginger-sesame marinade
1" piece fresh ginger (grated)
1 tsp. salt and pepper of each
1 jalapeno (minced) seeds removed

3 tbl. blue cheese (crumbled)
sourdough toast
3 tbl. butter
1 tbl. olive oil
1 1"wedge romaine lettuce

Combine all marinade ingredients except for pineapple chunks. Whisk together, add to resealable bag with salmon fillets. Refrigerate for 1-to-3 hours.

Remove salmon from bag, dry skin, pour marinade liquid into sauce pan. Add pineapple chunks into pan
boil, then simmer until salmon is finished cooking.

Season salmon with salt and pepper both sides, add 1tbl.spoon butter ,1tbl.spoon olive oil.to a non-stick pan. add salmon skin side down first to crisp up.cook for 4min. then turn over and cook for 4min. more.

Brown sourdough bread in non-stick pan with 1tbl spoon butter, both sides, just till crispy.

To complete -place sourdough in middle of plate add pineapple sauce on top of bread add blue cheese, top with salmon, add fresh tarragon.add remaining sauce to top of lettuce. and serve

Enjoy.
Francisco Velez
Fvelez5@netzero,com

UPSIDE DOWN SALMON SANDWHICH



Salmon Pasta and Risotto Recipes

Smoked Salmon Sauce w/ Fettuccini
by Robert Bosley
# 53

2-1/2 cups 2% milk
1/3 cup Flour
1/3 cup Butter
2 slices Proscuitto ham, diced
1/2 cup Crab meat, shell and cartilage removed
1/2 cup Colby jack cheese, cut into cubes
2 tablespoons French onion and bacon dip
1/2 teaspoon Black pepper, ground
3 cloves Garlic, minced
1-12 ounce pkg Fetuccini
1 quart Water
Fresh parsley as garnish, chopped

Start by placing the water into a sauce pan and bring to a boil, slightly salt the water. When boiling, add the fetuccini, stir, reduce heat to medium-low and simmer for 9 minutes.

For the sauce, place the butter in a large sauce pan and melt over medium heat. Once melted, add the garlic and saute for 1-2 minutes. Add the proscuitto ham and saute for 30 seconds. Add the flour, working out the lumps. Now, add the milk, stir, and simmer until thickens. Next add the remaining ingredients, except the fettuccini for now, it is done when the cheese has melted. Now, add the fettuccini and coat each fettuccini. Serve on a plate and garnish with parsley. Serves 2-3.




Salmon w/ Toasted Garlic & Pine Nuts over Angel Hair Pasta
by Shawna
# 54

Serves 4

Ingredients:

8 oz. whole wheat angel hair pasta

1 lb wild-caught salmon fillets
2 pinches Kosher salt
freshly ground black pepper

3 tbsp olive oil
3 cloves garlic, thinly sliced
1/4 cup pine nuts
1 tsp salt plus 2 tsps

Optional:
Cherry or grape tomatoes
Parsley sprigs

Directions:

Prepare pasta according to package instructions, adding 2 tsps salt to pasta water.

Turn on broiler.

Cut salmon fillets into 4 portions. Wash and pat dry. Place skin side down on a baking sheet and sprinkle with Kosher salt and few grinds black pepper. Broil for 7-8 minutes until fish flakes when you turn a fork in it. Check it every couple of minutes because the length of time salmon should be cooked is dependent on the thickness of your fillets. This time measure is for a fillet less than one inch thick. Once cooked, peel and discard skin from bottom of fillets and set fillets aside.

While salmon cooks, heat olive oil in a large sautee pan over Medium to Medium Low heat. Place garlic in pan and sautee for 1-2 minutes. As the garlic begins to change color (darken), add the pine nuts. Cook until pine nuts turn golden brown. Add salt and remove from heat.

When pasta is cooked, drain but reserve 1/4 cup pasta water. Place pasta and water into sautee pan with garlic and pine nuts. Toss together gently.

Serve topped with salmon fillets. Garnish with parsley and cherry or grape tomatoes. Enjoy!




Salmon Ravioli w/ Gorgonzola Sauce
by Carole Resnick
# 55

1 1/2 cups ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
6 ounces cooked salmon, finely chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 square wonton wrappers

Freshly grated Parmesan cheese
Fresh basil, finely chopped

1 cup milk
1 Tablespoon all-purpose flour
2 Tablespoons unsalted butter
3 ounces Gorgonzola (or other blue cheese), crumbled

In a medium bowl combine the ricotta, the spinach, the salmon, the yolks, the salt and the pepper. Whisk to blend.

Place 1 Tablespoon of the filling in the center of a wonton wrapper (keep the remaining wrappers covered so they don’t dry out). Fold the wrapper in half to form a triangle. Pinch the edges to seal. Transfer the ravioli to a large, covered plate. Repeat with remaining filling and wrappers.

Add the ravioli to a large pot of simmering water. Cook until tender, about 3 - 4 minutes. Using a slotted spoon remove the ravioli to a large serving platter. Cover platter to keep ravioli warm while preparing sauce.

In a small saucepan whisk together the milk, the flour and the butter. Bring to a boil and cook until sauce begins to thicken, about 1 minute. Stir in Gorgonzola to combine.

Spoon sauce over warm ravioli. Sprinkle with Parmesan and basil. Serve immediately.

Serves 4 - 6




Salmon Pesto Pasta
by Bridget
# 56

Serves 2

8 ounces pasta
12 ounces salmon
salt and pepper
1 teaspoon grated lemon zest
1 tablespoon olive oil
1 teaspoon lemon juice
5 ounces evaporated milk
½ cup pesto
grated parmesan, for serving

1. Bring a large pot of water to a boil. When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta. Cook pasta until al dente; drain. Pour evaporated milk into empty pot and simmer over medium-high heat until reduced to ¼ cup. Add cooked pasta to pot and stir to combine.

2. Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Season skinless side of salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces. Skin will stick to foil and can be discarded.

3. Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in basil. Top with parmesan.




Salmon Risotto w/ Tomatoes & Cucumber
by helen conwell
# 57

1 14 3/4 ounce can salmon
Water to extend salmon juice to 2 cups
1 cup bottled clam juice
2 tablespoons unsalted butter, divided
2 large shallots, minced
1 small clove garlic, minced
1 cup arborio rice
1 teaspoon salt or to taste
Fresh-ground black pepper to taste
1/4 cup dry Italian vermouth
1 medium tomato, peeled, seeded, diced 1/2"
1 medium cucumber, peeled, seeded, diced 1/2"
1 teaspoon minced fresh dill + sprigs for garnish

Drain salmon, reserving juice. Mix juice with enough water to make 2 cups, and add clam juice. Remove skin and bones from salmon, leaving in large chunks. DO NOT FLAKE.

Melt 1 tablespoon butter in medium saucepan over medium heat. Add shallots and garlic and saute, stirring, until slightly caramelized. Add rice and continue to stir until rice is well coated with butter and opaque. Sprinkle with salt and pepper.

Add vermouth and simmer until absorbed. Heat fish stock to simmer and pour 1 cup over rice. Stir and simmer until absorbed. Stir in tomatoes and 1 cup more stock. When this liquid is absorbed, stir in last 1 cup stock and continue to simmer, stirring, until rice is just tender and mixture is creamy.

Stir in remaining 1 tablespoon butter. Fold in cucumber, salmon and minced dill. Divide among 4 serving bowls and garnish with dill sprigs. Makes 4 servings.




Salmon Bouillabaisse over pasta
by Doug
# 58

Ingredients:

Olive oil
Onion, chopped
Garlic (lots)
Celery, diced
Carrots, diced
Leeks, chopped
Fresh fennel
Red pepper flakes
1 pinch Saffron threads
Salt and Pepper, to taste
1 can tomato paste
Fresh parsley
Tomatoes

Fish Stock or Vegetable Broth (about 6 cups)
Red wine (I usually pour in about a 1/3 of a bottle and sip on the rest while I’m cooking)

1 pound wild salmon plus a mix of your favorite seafood, i.e.
Prawns
Mussels
Crab legs
Scallops

Fresh pasta, cooked al dente

Sauté the veggies (minus the tomatoes) in olive oil until soft and caramelized. Add fennel, saffron, red pepper flakes, tomato paste, salt and pepper. Slowly add liquid and let it come to a simmer.

Gently add the seafood. Let the broth return to a simmer and cook for about 8 minutes being careful not to overcook the seafood. Discard any mussels that have not opened up.

Pile large, wide bowls with pasta. Spoon Bouillabaisse over the top making sure to get a nice mix of seafood, plenty of salmon and broth in each bowl. Garnish each dish with fresh chopped tomatoes and parsley.

Serve with crunchy bread for dipping and a big green salad.



Salmon Taco Recipes

Paco’s Smoked Salmon Tacos
by Peter and Hedy Dachel
# 59

Serves 10

11/2 lbs. salmon
1 cup mayonnaise
2 tablespoons sour cream
1/2 cup tomato based salsa (commercial or freshly made
1 tablespoon fresh lime juice
1/2 small head of red cabbage, thinly sliced
10 6-8 inch flour tortilla
1/2 bunch cilantro, coarsely chopped

To prepare salmon:

1. Smoked salmon- Skin fillet and cut into 10 pieces (the skin is removed to provide more surface area exposed to the smoke). Generously salt and pepper. Using a hot smoker, smoke for approximately 1 hour, using hickory as our wood of choice.
2. Grilled salmon(only if you don’t have a smoker)-Using olive oil, lightly oil the salmon fillet and then salt and pepper. Place salmon, skin side down on aluminum foil. Close grill top and don’t turn salmon over. Grill until done (on a medium to medium high grill it should take about 10 minutes) and the skin the salmon.
Both methods can be prepared a day ahead and refrigerated. Bring to room temperature before assembling the tacos.

To prepare the secret sauce:

We’ve given you the ingredients but for us, we taste as we go. Mix together the mayo, sour cream, salsa and lime juice. Best made several hours before assembling the tacos. Cover and refrigerate.

Assembling Paco’s Smoked Salmon Tacos:

1. Warm the tortillas (if using microwave it only takes 30-40 seconds).
2. Put 1/10 of salmon in tortilla
3. Then add cabbage and a couple tablespoons of the secret sauce.
4. Garnish with a bit of cilantro.

Note: If you want the smoky flavor when using grilled salmon, replace the 1/2 c. of salsa with 2-4 canned chipotle chilis in adobo sauce. Mix thoroughly or blend.




Heart Healthy Pacific Salmon Tacos
by DHouston
# 60

8-12 taco shells

1 1/ lbs. Pacific salmon fillets (or 2 cans Pacific salmon if fresh is not available)

1 lemon, thinly sliced
4 whole black peppercorns (or 1/2 tsp. ground black pepper, but it leaves specks on the salmon)
1 bay leaf
Several sprigs fresh parsley, preferably flat-leaf (it has more flavor)
Water to cover the salmon

Put the salmon in a wide pan and add the remaining ingredients. Poach, covered, for several minutes until you can separate the flakes of salmon easily with a fork; the exact time depends on the thickness of the filet. Allow to cool until you can handle it easily.

TIP: Save the cooking liquid in the freezer and use it next time you poach salmon. It just gets to tasting richer and richer. You could eventually use it in soup.

When it is cool, pull off and discard the skin. Remove and discard the dark line runing down the center on the skin side. Break up the rest into bite size pieces and place on a serving platter.

If using canned Pacific salmon, break it up as you would for salmon salad or patties.

For the salsa:
4-6 fresh tomatillos, depending on size
Large bunch cilantro, well washed and dried, tough stems removed
1/2 to 1 fresh chipotle pepper, depending on your family’s taste for heat OR jalapeno pepper (or substitute about 1/2 tsp. dry pepper flakes, to taste)
1 green bell pepper
1 Haas avocado, finely chopped
Juice of 1 lime or to taste (or about 1 T. bottled lime juice, to taste)
Salt to taste

Finely chop the tomatillos, most of the cilantro (save some for garnish) and peppers, OR cut the tomatillos and peppers into large pieces and place in food processor. Toss with remaining salsa ingredients, taste and adjust seasoning. Alternatively, put the tomatillos and peppers in your food processor and pulse with one hand while dropping in cilantro through the tube with the other. Take care not to end up pureeing the vegetables! If you put the avocados in the food procesor, you may end up making the whole mixture to mushy, so it is better to chop it by hand and toss it in by hand.

Remove to a mixing bowl and toss in remaining ingredients.

To present dinner:

Put the salsa in a serving bowl. On a platter, heap the salmon and beside it, put a heap of shredded lettuce. If there are some exceptional chiliheads in your house, put some sliced jalapeno pepper on the platter. Garnish with a few sprigs of cilantro. Garnish with additional wedges of lime if you like.

Put the taco shells in a basket or other serving dish.

Put the 3 serving dishes on the table. Family members can fill their taco shells to taste with salmon, salsa nd lettuce.

Have fresh berries for dessert.

Many experts recommend Pacific salmon twice a week for greater heart health benefits. Your family may be so pleased with this dish that they will eat a variation another day of the week.

Prepare your family’s favorite red tomato-based salsa and serve with the tacos together with shredded lettuce and guacamole or a small dollop of sour cream.

Enjoy watermelon or cubes of cantaloupe melon for dessert.



Salmon Entrée Recipes

Banana Leaf Steamed Salmon w/ Coconut Chili Rice
by Courtney Nzeribe
# 61

Salmon fillets cut to individual portions
Pieces of Banana Leaf cut to large squares to accommodate salmon and rice (available frozen in Hispanic Groceries)
1 cup or more leftover cooked rice (about a 1/2 cup mound on each piece of fish)
1/2 cup of lite coconut milk (may use more of less depending on rice)
Sambal Oelek to taste
Juice of lime
grated lime zest
Fish Sauce( Asian specialty stores)
1/8 teaspoon cumin
1 teaspoon curry powder
fresh cilantro
olive oil
Equipment needed (bamboo steamer)

Oil lightly each piece of banana leaf. Set aside. Place salmon in dish. Squeeze lime juice and add grated zest of lime. Allow to sit for a few minutes.

In a separate bowl mix coconut milk and rice until a thick paste like consistency. Add cumin, curry, fish sauce, and Sambal Oelek. Mix until thoroughly incorporated.

Place fish fillet on oiled banana leaf. Add a mound of rice. Top with cilantro sprigs. Fold ends of leaved into a square to encase the fish. Turn over and slightly oil the outside.

Place in Bamboo Steamer and steam for approx 20-30 minutes( depends on size of fish and servings). Serve with more Sambal Oelek as a condiment.

steamed salmon




Smoky Rubbed Salmon w/ Mango, Fennel & Avocado Salad
by Shannon K. Wendt
# 62

Marinade
1/2 mango, peeled and pitted
1/4 cup each: coconut milk and fresh lime juice
1 garlic clove, peeled
1 t chopped fresh ginger
1/2 t each: coriander and cumin
small handful cilantro leaves
salt and pepper to taste

1 1/2-2 lb salmon filet
olive oil
Smoky Rub (recipe follows)

Mango, Fennel and Avocado Salad
1 avocado, peeled, pitted and diced
juice from 1/2 lemon
1 mango, peeled and chopped
1 diced tomato
1/4 cup chopped red onion
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1 handful fresh arugula, torn into small pieces
1/2 cup fresh cilantro leaves
2 T olive oil
1 t Smoky Rub

Puree marinade ingredients and pour over salmon, rubbing well. Marinate in the fridge 1 hour. Remove salmon and discard marinade.

Preheat grill on medium high heat. Drizzle salmon with olive oil and sprinkle with spice mix. Oil grill grates. Grill salmon, skin side up for about 15 minutes (depending on size of filet). Turn carefully and grill other side, til fish is flaky.

In a large bowl, add avocado and sprinkle with 1 T of lemon juice and toss gently. Add the remaining ingredients and gently toss. Serve immediately.

Smoky Rub
2 ancho chiles, stemmed and torn into pieces
2 T cumin seed
2 T coriander
1 cinnamon stick, broken into pieces
1 T sweet paprika
1 t sea salt (or to your taste)

Add the chiles, cumin, coriander, cinnamon stick and paprika to a small dry frying pan or cast iron skillet over medium heat.

Toast the spices just til fragrant, about 1 minute. Stir in salt. Set aside to cool.

Process the larger pieces (if necessary) in a coffee grinder (if you have one). Carefully add to a spice mill and grind til everything is well mixed and uniform.

Smokin’!

What a flavor explosion! This dish had so many wonderful layers of flavor.

salmon mango fennel




Easy, Amazing, Salmon
by Tara
# 63

Easy, Amazing, Salmon~
This is one of those recipes that you can put together on short notice!

Ingredients:
Fresh wild salmon
Organic brown OR white sugar
Slivered almonds

Simply roll the salmon in a small dish of sugar. Prepare a med-heat stainless steal or cast iron pan with a thin layer of oil (preferably safflower oil) in it. Add fish to pan, sprinkle slivered almonds on top, put lid on pan and let cook for 20 minutes. The sugar caramelizes the almonds and it’s sooooo easy. Your guests will love it!




Pumpkin Seed Encrusted Salmon w/ Hummus & Yogurt Sauce
by Stephanie Finn
# 64

ingredients for four servings:
10-12 oz. fresh wild salmon filets
3-4 cloves garlic, minced and divided
1 T. butter
1 T. melted butter
1/2 cup pumpkin seeds, chopped fine
2 T. falafel mix
1 T. panko
1 can chickpeas, drained (or 1/2 cup dried chickpeas soaked, cooked, and drained)
1/4 cup sunflower butter
1/2 t. cumin
1/2 cup plain greek yogurt
1 T. fresh lemon juice
1 T. fresh dill, chopped
celery salt
paprika
salt
pepper

-prepare the hummus by pureeing the chickpeas, sunflower butter, 1-2 cloves garlic (start with 1 and add more to taste), cumin, in a food processor and add salt to taste
-prepare the yogurt sauce by mixing the yogurt, lemon juice, and dill until smooth and add a small amount of celery salt to taste
-mix the pumpkin seeds, falafel mix, and panko with the melted butter and set aside
-pre-heat the broiler, cover a baking sheet with foil, and rub some salt and black pepper into the salmon
-melt 1 T. butter in a large non-stick pan over med-high heat and saute the remaining 2 cloves garlic for 2 min.
-place the filet(s), skin-side down in the pan and cook for 3-4 min, until the edges are just beginning to turn opaque
-gently flip the filet and cook for another 3-4 min; if you and your guests prefer not to eat the skin, remove it now (for presentation­see below)
-gently flip the salmon onto the prepared baking sheet and cover with a thin layer of the pumpkin seed mixture
-broil for 1-2 min until the topping is just beginning to brown

to serve: spread about 1/4 cup hummus into an even circle on each plate and sprinkle with paprika, top with a serving of salmon and drizzle with yogurt sauce




Wild Salmon & Morel Mushrooms
by National Morel Mushroom Festival
# 65

Salmon Fillet
Mustard rub
Olive oil
Morel mushrooms (dried or frozen are fine, if dried, soak for 10 minutes in hot water to reconstitute)
Clove of garlic
Clarified butter
Bread crumbs

Mustard Rub:
• Dry mustard
• Tarragon
• Sea salt
• White pepper

Spray heavy duty aluminum foil with olive oil and lay fillet on it (you’ll wrap it in the foil for cooking) Slice the fillet to create a pocket. Mix garlic, morels, bread crumbs and butter: stuff fillet.
Coat the fillet with oil and cover in rub. Wrap in foil and grill (or broil) until cooked through (20 minutes)




Strawberry Salmon
by Karen Ellis Tampa
# 66

Ingredients:
2 salmon steaks or thick fillets
Salt and pepper to season salmon
Lime juice enough to brush on salmon
8-9 medium strawberries chopped
1 small kiwi skinned and chopped
2 green onions chopped
EVOO for pan to cook salmon

Directions:
Mix kiwi, strawberries, and onions. Set aside and let flavors mix together.
Heat evoo in pan. Once warm add salmon already brushed with lime juice and seasoned with salt and pepper. Lime juice side down. Cook 4-5 minutes or until half way cooked. While cooking brush rest of lime juice on uncooked side and season with s &p. Flip. Cook another 4-5 minutes or until completely cooked.

Top with salsa and serve with veggies!




Salmon New Orleans Style w/ Shrimp Remoulade and Fried Green Tomatoes
by The CFT
# 67

Shrimp Remoulade*

Remoulade
Ingredients:
- Egg yolk
- Lemon juice
- Whole grain mustard
- Creole mustard powder (If you can get Creole Mustard, which shouldn’t be too tough, that can be used in place of the mustard powder and whole grain mustard. It’d likely be preferable.)
- Oil, of neutral or pleasant flavor (I used half peanut and half olive.)
- Bell pepper, roughly diced (Mine was a California Wonder that was mostly red with some green.)
- Onion, diced (I used a sweet white onion from the North Union Farmer’s Market at Crocker Park.)
- Celery, roughly diced
- Chile pepper, roughly diced (A Habanero is great here.)
- Carrot, roughly diced
- Ketchup
- Cilantro, chopped well
- Salt and pepper
- Cayenne
- Water to thin it out
Method:
- Put egg yolk, mustard, mustard powder, cayenne, lemon juice, and some salt and pepper in the work bowl of a food processor (I use a mini food processor, and it’s great for things like this and pesto. I don’t have a full size one, but I’m sure it would work too.)
- Pulse that stuff to combine it
- Now add oil slowly, through a hole in the processor’s lid if it’s there (It should be there.)
- Enjoy the magical process of watching these liquids form into a viscous mayonnaise (It’s enjoyable to do this part by hand, but you’ll see in a second why I used the processor here.)
- Once there’s a nice thick mayo, stop adding oil
- Add diced bell pepper, onion, celery, chile pepper, and carrot, some ketchup and process
- When sauce has just little specks of the veges showing, and no more big chunks, stop processing
- Thin with a bit of water if you’d like (Keep in mind that it will thicken up a little bit in the fridge. If you’re going to err, err on the thick side. It’s easier to thin it out later than mess around trying to thicken it up.)
- Now add the cilantro and pulse
- Congratulations, you have made a remoulade
*It appears that there are as many ways to make a remoulade as there are people who make it. Take a look at The Gumbo Pages and NOLA Cuisine, and if that’s not enough, or you don’t trust internet sources, compare James Peterson’s treatise, Sauces, to the lovely The Silver Spoon cookbook. If there’s a consensus, I can’t find it. So I took some license, as did those before me.

Shrimp
Ingredients:
- Bell peppers, chopped
- Onion, chopped
- Carrot, chopped
- Celery, chopped
- Old Bay Seasoning (Or the like. I imagine a liquid crab boil would be nice in here too.)
- Peppercorns
- Salt
- Shrimp, uncooked, shell on, preferably (Thawed if they were frozen. I thaw them by putting the frozen shrimp in a bowl in the sink and letting cold water slowly run over them. It goes fast. Once they are thawed they go in the fridge, but I tend to do this at the last minute so they go right from thawing to cooking.)
- Ice bath (Bowl of ice water.)
Method:
- Get a pot full of water similar to what you’d use to make pasta
- Put bell peppers, onion, carrot, celery, Old Bay, peppercorns, and salt in the water
- Bring the pot and it’s fillings to a rapid boil
- Add shrimp
- Once water starts to simmer again turn off the heat
- Let the shrimp steep in the infused water for about five minutes
- Remove shrimp and place in ice bath (The veges, sadly, get discarded.)
- Once shrimp have cooled peel them (Try one to make sure its cooked through. It should be, and it should taste good. Also, work on getting the whole tail out of the shell. I believe that last little bit of the tail is the best part.)
Putting it together:
- Combine shrimp and remoulade a few minutes before serving

Fried Green Tomatoes
Ingredients:
- Green tomatoes
- Cornmeal
- Bread crumbs (I used Panko, ’cause that’s just what folks use these days.)
- Flour
- Egg
- Cayenne
- Salt and pepper
- Oil for shallow frying
Method:
- Set up three bowls next to each other
- Put flour seasoned with salt, pepper, and cayenne in one bowl
- Put egg with a bit of water mixed in in the next bowl
- Combine equal parts bread crumbs and cornmeal in the third bowl
- Preheat pan
- Slice tomato
- Add oil to pan and get it hot enough so tomato will sizzle when placed in there
- Dip slice of tomato in flour, then knock off excess flour
- Dip flour coated slice in egg wash
- Dip now egg and flour coated slice in bread crumb mixture
- Place in pan and brown each side
- Let rest on a paper towel

Salmon (the easiest part)
Ingredients:
- Salmon (Or any fresh fish that’s not too flakey)
- Oil, for high heat (Mixing Canola and butter works great, but I just used Grapeseed oil here.)
- Salt and pepper
Method:
- Preheat pan to get it very hot
- Add oil
- Season both sides of fish with salt and pepper
- Place fish, presentation side (here flesh side) down (Shaking the pan right when the fish is put in, and every now and then thereafter, will help ensure the fish doesn’t stick if you’re using an uncoated pan.)
- When colored nicely flip over, lower heat a drop, and let it cook through (If it’s not cooking through or is a particularly thick piece of fish, throw it in a hot oven, assuming the pan has oven safe handles, or cover the pan. Putting it in the oven is preferable to covering the pan. Try both methods and I think you’ll agree.)
- Serve

Thats it. I put some leaf lettuce down under the fried green tomatoes–it traditionally goes with shrimp remoulade. I also garnished with diced and whole chives, and diced avocado, because I had both laying around. It’s a good meal.




Cedar Plank Grilled Salmon
by shannon
# 68

cedar plank (for grilling)
water to cover plank
1/3 cup coarse salt
1 & 1/2 lbs fillet of salmon (we like the skin on)
a drizzle of olive oil 1/3 yellow onion thinly sliced
1/2 lemon thinly sliced 1/3 cup fresh dill salt pepper

Lemon Dijon Sauce Ingredients
3 tablespoons butter 1 clove garlic,
minced 2 tablespoons yellow onion,
minced 1 & 1/2 lemons juiced
4 tablespoons honey
3 tablespoons dijon mustard
1 green onion thinly sliced
3-4 tablespoons chopped fresh dill

Directions

1. In a large roaster pan place cedar plank, cover with water, add coarse salt. Allow to soak for 3 hours.
2. Once cedar is fully soaked, prepare salmon.
3. Pre-heat grill (ours is gas) to indirect medium high (about 425 F)
4. Rinse off salmon (if it hasn’t been done already, debone fillet)
5. Place salmon on board, drizzle with olive oil, flavour with salt and pepper. Place dill, onion and lemon across the top of it.
6. Place plank over indirect heat, allow to cook for about 20 minutes, or until it reaches an internal temp of 134 F.
7. While salmon is cooking, make Lemon Dijon sauce: heat butter and saute onions and garlic, don’t brown.
8. Add Dijon mustard, lemon juice (sans seeds!) and honey. Whisk together and allow to thicken.
9. Once the sauce is brought to a gentle simmer add green onions and dill, allow to simmer for 2-3 min
10. Remove sauce from heat.
11. Once salmon is done, remove from heat, serve fish right on cedar plank. Serve Lemon Dijon sauce on the side.

We served this with wild rice and a fresh salad... a great summer meal! Serves 4.




Cucumber Salmon Puffs
by Melinda Winner
# 69

½ lb. Fresh Wild Alaskan salmon steak grilled to perfection
1 tsp. lemon zest for salmon seasoning
1 tsp garlic powder for salmon seasoning
1 tsp. Fresh dill for salmon seasoning
1 Large Cucumber (seedless) Peeled and graded.
2 c. Sour Cream
2 tsp. Lemon Juice
½ tsp. Kosher Salt
1/8 tsp. Pepper
1/8 tsp. Dill
1/8 tsp. Garlic
5 to 6 black olives cut into very small pieces to make eyes
25 to 30 empty cream puffs. You can use store bought. I usually make them they are pretty easy if you make home made follow any standard recipe. But when getting ready for a party sometimes there is just simply not enough time. So store bought is fine.

Preheat grill on medium. Place salmon on grill. Season the salmon with 2 tablespoons soft butter and then top with zest, garlic and dill. Close the lid on the grill and cook until done firm to touch about 5 minutes or so. Do not over cook! Remove salmon and let cool. Now to make the filling first Peel cucumber, cut in half and with a spoon scrap out the little seeds. Then in a food processor put ½ of the cucumber and make into paste. Pour that into a medium bowl. Then rough chop the other half leaving pieces add that to your bowl Next mix sour cream, Lemon juice, kosher salt, pepper, dill and garlic. Stir by hand to mix. Now break up the salmon and place salmon in the food processor for about 15 to 30 seconds you want it well broken up but not mush. Then add salmon to sauce mixture and fold in until mixed completely then put into refrigerator. Let chill at least 4 hours the longer the better. I chill over night. Now using a pastry bag with an extra large star tip. Open the puff making a ridged design with filling, fill with about 1 + tablespoons of filling. You want more to be at the opening so it looks like a clam. Using the cut up black olive place tiny pieces on filling to look like eyes.Serve on large tray garnish with lemon slice twists and lime zest




Salmon over Couscous w/ Brussel Sprouts au Lardon & Lemon-Rosemary Sauce
by Elizabeth
# 70

Ingredients:
2 salmon filets
3 slices of bacon, chopped into 1/4 inch wide pieces
15 small brussel sprouts, with bottom part cut off and an X made with a knife!
1/2 box couscous
1.5 cup chicken stock
1 tsp fresh rosemary (chopped fine)
s&p, to taste
evoo

Directions:
1) Bring a small pot of water to a boil and cook brussel sprouts for ~5 minutes in boiling water. Then drain and pour cold water over!
2) In the meantime, cook bacon in a nonstick with 1 ct evoo over medium heat until nice and crispy, about 5 minutes also.
3) When bacon is done, add salmon (seasoned well) and cook for 4 minutes over medium high heat on one side, flip over and add brussel sprouts to pan (season well also!). Cook for a couple more minutes so that both sides of salmon are nice and brown.
4) Also in the meantime, heat up 1 cup chicken stock in same small pot to a boil with a splash of evoo, add couscous, stir, cover, remove from heat and let rest for 5 minutes.
5) In a small sauce pan, heat up 1/2 cup chicken stock, 1/4 cup lemon juice, 2 ct olive oil until boiling. Lower heat and simmer until reduced by half. Then add s&p and rosemary!
6) Plate couscous, salmon, sprouts, bacon bits and drizzle generously with sauce! Enjoy!




Mark’s Dutch Oven Blackened Salmon over Veggie Rice
by Mark Hansen
# 71

2x 12” Dutch Ovens

20+ coals beneath each one

• 1 Tbsp cumin
• 1 Tbsp crushed coriander
• 1 Tbsp garlic powder
• 1 Tbsp coarse ground black pepper
• 1 Tbsp thyme
• 2 Tbsp paprika
• 2 Tbsp salt
• 1 tsp oregano

• 4-6 salmon fillets

Mix all the spices in a ziplock bag. Add the fillets and shake them all to coat thoroughly. Remove them, cover them, and let them sit for 30+ minutes.

• ¼ lb smoked sausage
• 1 onion
• 2 tbsp minced garlic
• 1 cup rice
• 2 cups chicken stock
• 2 sweet peppers (I used half each of red, yellow, orange, and green, for color)
• 1 jalapeno, seeded and sliced
• 4 green onions, sliced
• Zest of 1 lemon
• Juice of 2 lemons
• salt and pepper

Put the coals under one of the dutch ovens and brown the onions, garlic, and sausage with a bit of oil in the bottom of the pan. Add the rest of the ingredients and cover. Cook until the rice is done.

Put the other dutch oven over the coals, with some oil coating the bottom, and let it heat up very hot. Put the salmon in the dutch oven for two mintues, then turn over for two more minutes. Remove the dutch oven from the coals and let the residual heat cook the fish.

Serve the salmon on the bed of rice.




Sweet Curried Salmon
by barb
# 72

This is easy and fast. For each salmon fillet, use 1 Tb. brown sugar and 1 Tb.
curry powder.

Place salmon skin side down on a greased baking dish, rub top with mixture of sugar and curry.

Bake at 300 until done.




Sweet Cedar Plank Roasted Salmon served w/ Sautéed Asparagus & Garlic Scapes and a fresh herb salad
by Allison
# 73

Serves 4

Ingredients:
24 oz. boneless salmon filet with skin cut into 4 portions. Wild Alaskan King is the best.

2 Large cedar planks pre-soaked for at least 1 hour in cold water.

1/4 or less dark brown suger (raw also works, but decrease the amount)
1-2 tsp. sea salt
fresh cracked pepper.

For Salmon, combine sugar, salt and pepper in a small bowl. Rub misxture gently on top of salmon filets. Use more or less for desired sweetness level. Put on planks with plenty of room between filets. Then put on grill.
____
24 asparagus or about 1 lb. As fresh as you can find. (ideal is cut that morning and this you can find at Farmer’s Markets in early May.

1/2 lb. Garlic Scapes (the early growth of a garlic bulb. Found at grocery stores in spring time). Washed and chopped into bite-size pieces.
olive oil
salt
______
fresh baby lettuce
lots of fresh leafy herbs (basil, tarragon, chervil, dill, oregano, and even nasturtium flowers) chopped coarsely to make up 1/4 of the salad greens.
1/4 - 1/2 cup dried cherries
pecorino romano cheese shaved
2 Tbsp - white balsamic vinegar
1 Tbspolive oil
2 tsp. dijon mustard
2 tsp.honey

For Salmon:
Cook on a medium high heat bed of coals covered for 10 minutes or less.

Remove salmon from planks with a spatula. Skin will adhere to planks so removal is easy.

For asapargus:
wash and trim asparagus and garlic scapes. Over low heat bring a bit of oil to temp­enough just to keep asparagus from sticking. bring up heat to make the point where a water drop dances on the pan. Add garlic scapes and asparagus and cook for about 8 minutes or until the asparagus are bright green. Watch the garlic so it is still tender–not crispy.

For salad:
combine greens and cherries in a large bowl. Combine liquid ingredients in a separate dish and whisk until blended. Cut any tartness with a pinch of salt. Toss salad and gently mix in pecorino shavings.

Serve three dishes together and with warm crusty ciabatta bread.

S

Combine sugar, salt and pepper, and gently rub on top of salmon filets.




Citrus Broiled Alaska Salmon
by Michelle Says
# 74

INGREDIENTS

4 large oranges
8 (4 ounce) fillets salmon
2 teaspoons red wine vinegar
1/2 cup chopped green onions
2 teaspoons cracked black pepper

DIRECTIONS
Preheat the oven’s broiler.
Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds. Season fillets with salt. Place salmon fillets on broiling pan.
Place the pan of fillets 4 to 6 inches from heat. Cook for 15 minutes under the preheated broiler, or 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onions and cracked black pepper. Broil 1 minute longer.




Salmon w/ Creamed Leeks
by Kristin (The Pearl Onion)
# 75

Salmon with Creamed Leeks
(per serving)

• 1 Leek
• 1 1/2 tbsp Olive oil
• 1/3 lb Salmon filet
• 1 Lemon slice
• 1 Shallot, chopped
• 1/3 cup White wine
• ¼ cup Créme fraiche
• ¼ tsp Lemon zest
• Salt and pepper

1. Turn oven on to 350 degrees Fahrenheit.
2. Trim the dark green part off of the leeks leaving only the white and light green leaves. Also trim off the other end’s roots. Cut the leek in half length-wise. Then cut width-wise into centimeter-wide pieces. Place these pieces into a colander or strainer and rinse under water to rid all dirt. Shake excess water off of leeks.
3. Place leeks into an oven proof omelet pan (8” or larger) and toss with 1 tbsp olive oil.
4. Place pan in oven and roast leeks for about 20 minutes. This may take longer for more than one serving. The leeks are ready once they begin to brown.
5. As leeks are roasting, place salmon on a tin foil sheet that is large enough to wrap the fish. Rub remaining olive oil onto fish and surrounding tin foil that will touch the fish once wrapped (including underneath the fish). Place the lemon slice on top of the filet and finish it with some salt and pepper. Now loosely wrap the salmon with the tin foil like a package. Place the wrapped salmon in the middle of a baking sheet.
6. Place salmon in oven and let cook for about 12 minutes. Generally, it should bake 35-40 minutes per pound of fish. When the fish is cooked, carefully un-wrap the tin foil and discard the lemon slice.
7. The leeks will likely finish roasting around when the fish is finished baking. Once the leeks begin browning, remove them from the oven and place the pan on the stove over medium heat. Add the chopped shallot and sauté for 1-2 minutes.
8. Add the wine to the leeks and let reduce to half. Then mix in the créme fraiche and lemon zest. Add salt and pepper to taste.
9. Place the salmon filet on serving dish and top off with the leeks.

leeks salmon




Salmon Baked w/ Clam Sauce
by Gigi
# 76

SALMON:
-Salmon Fillets [cut into portions - about 6 ounces each]
-Salt & Pepper & Olive Oil [for salmon fillets}
* Rub Salmon fillets with salt, pepper & olive oil and lay fillets next to each other in an oven safe dish...And preheat the OVEN to 400 degrees!

CLAM SAUCE:
- Clams
- Garlic
- Shallots
- Parsley
- Olive Oil
- Thyme
- Bay Leaf
- White Wine
- Clams & Clam Juice
- Red Pepper Flakes
* Add Olive Oil to pan and cook shallots down... when wilted, add garlic and then add white wine and let it cook ALL THE WAY down...after about 2-3 minutes add clam juice & seasonings & let simmer for about 20 minutes... Add the clams [and if you have them, mince scallops and put them in as well!]… After letting cook for about 3-5 minutes, pour mixture over the salmon that is waiting in a shallow baking dish… Put dish into the oven for roughly 15 minutes [check at this point and if you like your fish cooked more, put it back in for another 5 minutes...]

* A great side dish to this meal is steamed leeks & cabbage or you can have good ol’ spaghetti!
*Enjoy! This is by far my most favorite dish & I make it around 5 times a month!!




Grilled Wild Coho Salmon w/ Honey Balsamic & Fresh Herb
by Rhonda Kyle
# 77

2 1/2 pound fresh coho salmon, fillet
1 teaspoon sea salt
1 teaspoon black pepper, ground

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
4 sprigs fresh thyme, leaves removed
2 sprigs fresh rosemary leaves
2 cloves garlic
1/3 cup honey
4 cups field greens

Cut salmon into four equal portions. Season salmon portions with sea salt, black pepper. Place salmon portions into a large food safe plastic storage bag.

In the bowl of a food processor combine extra virgin olive oil, sea salt, balsamic vinegar, thyme, rosemary, and garlic. Process ingredients a half minute until mixed. Pour mixture into the bag with salmon portions next add honey. Seal the bag and place salmon into refrigerator one hour.

Preheat Gas Grill or grill pan to high medium.

To cook salmon place marinated salmon fillets onto a preheated grill. Cook four minutes each side. Tip Turning only once during grilling time will yield a tender juciy center and nice grilled outer crust.

Remove salmon from grill. Serve over a bed of fresh field greens. Serve immediately. Makes four servings.

tip wild salmon works best as the taste from the wild as opposed to farm raised is more intense and complimentary when meshed in with marinade.

Enjoy!

salmon




Phyllo Wrapped Salmon w/ Herbed Goat Cheese
by Belinda W. Carroll
# 78

Serves 2

2 center cut salmon filets
4 tbsp herbed goat cheese
12 sheets phyllo
1/2 stick melted butter
Kosher salt, fresh cracked pepper

Preheat Oven to 400 Degrees.

Lay first sheet of phyllo down on a piece of parchment (to help contain the mess) and brush w/melted butter. Repeat until you have 6 sheets layered on top of each other.

Season salmon and place at an angle, pretty far into the phyllo so that the edges will close over the fish easily. Top with approx. 2 tbsp herbed goat cheese. Bring corner up and sides of buttered phyllo in, carefully fold fish/cheese over, keeping sides of phyllo in. Trim off any excess phyllo once done folding. Brush top with more melted butter.

Repeat process for next salmon filet. Let both filets set up in the refrigerator for approx. 10-15 minutes.

Bake at 400 degrees for approximately 35 minutes or until a crispy golden brown.

salmon goat cheese

salmon goat cheese




Scandinavian Rye-Crusted Salmon Fillets w/ Cherry Tomato & Mushroom Topping
by Kristina
# 79

salmon

FISH:

1-1/4 pound whole, skinned Salmon fillet
2/3 cup rye flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg plus 1 egg white
3 Tablespoons unsalted butter

TOPPING:

1 Tablespoon unsalted butter
1 cup thinly sliced small cremini mushrooms
1 cup halved small cherry tomatoes
1 Tablespoon minced flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon lemon pepper
1 Tablespoon snipped fresh chives

1. For fish: Cut fish into 4-6 serving size pieces. In a pie tin or other container, toss together the rye flour, salt, and pepper. In another container, beat together the egg and egg white. Dip fillets first into egg, then dredge in flour mixture. Heat the 3 Tablespoons butter over medium-high heat in large skillet. Add prepared fillets and cook 3-4 minutes per side, depending on thickness, or until fish is tender and coating is nicely browned.

2. While fish is cooking, prepare topping. Melt 1 Tablespoon butter in medium skillet over medium-high heat. Add mushrooms and saute for 2 minutes. Stir in cherry tomatoes, parsley, salt, and lemon pepper. Saute another minute or until tomatoes are just heated. Spoon some mixture atop each fillet and sprinkle each with some snipped chives and serve. Serves 4-6.

The recipe was inspired by a trip to the Arctic Circle in Finland so I thought I’d include a picture from the actual “circle”! It was fun to leap over into and out of the Arctic but even more fun to devour their delicious salmon!




Pan Roasted Wild Salmon w/ Porcinis & Fiddlehead Ferns
by DIANE HALFERTY
# 80

Serves 6
**After a fiddlehead is removed from the stalk, the cut end starts to turn brown. Be sure to trim back the stem (about 1/4 inch) to the healthy green section before cooking.

Salmon:
1-1/2 Tablespoons Marx Truffle Butter
2-1/2 Pounds Marx Salmon Fillets (any variety) cut into six portions
2 Garlic Cloves, peeled
8 Thyme or fresh Dill Sprigs
Kosher salt and freshly ground Pepper, to taste

Porcini:
½ Cup Marx Porcini Olive Oil
12 Large Marx Porcini Mushrooms cut into large pieces (or equivalent dried and reconstituted)
3 peeled chopped Shallots
1 peeled finely chopped Garlic Clove
2 teaspoons chopped broad-leaf Parsley
1 teaspoon finely chopped fresh Chives (or ½ teaspoon dried chives)
1 teaspoon finely chopped fresh Chervil (or ½ teaspoon dried chervil)
1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried thyme)
2 teaspoons Butter
Kosher Salt and freshly ground pepper, to taste

Kosher salt
2 pounds Marx fiddle head ferns, tripped and washed (follow package instructions for preparation)
24 paper-thin slices Prosciutto
6 Tablespoons Marx Truffle Butter….
1/2 teaspoon freshly ground black pepper

For the salmon:
Heat the truffle butter in a 12-inch sauté pan over medium-high heat. Add the salmon, garlic and herbs. Cook 2-1/2 minutes, turn, reduce heat to medium-low and cook another 3-1/2 minutes basting frequently. Season with salt and pepper and keep warm…(Fish should be cooked a total of 10 minutes per inch of thickness)….

For the Porcini: In a large saute pan, heat oil over medium heat. Add the mushrooms and cook until golden-brown (if using reconstituted mushrooms, dry on a stack of paper towels before cooking). Add remaining ingredients and season with salt/pepper to taste; keep warm.

In a large pot bring 2 quarts water and 1 Tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry.

Arrange 2 slices of Prosciutto on each of 6 room temperature plates.

Put the truffle butter in a large sauté pan over medium heat. Add the fiddleheads and toss gently, adding 1/2 teaspoon salt and the pepper. Heat for a minute or two until they are warm, then divide the fiddleheads among the 6 plates. Place the salmon on top of the fiddleheads and spoon the mushrooms and juices on top. Garnish with fresh herbs and Serve at once.

Note: If fiddlehead ferns are not available, substitute baby spinach leaves or pea tendrils….

There are few ingredients as succulent and tasty as wild caught salmon. I belong to the Tyee Club of British Columbia where one of my life’s biggest thrills was to catch a 47-1/2 Pound King (Tyee) Salmon on a 10 pound test line, with an artificial lure having no barbs. It took 2-1/2 Hours to land the fish. Unfortunately the dumping of tailings from mining and pollutants from industry, have destroyed many of the natural salmon sponing grounds, and most fish are either hatchery or farm raised now. My recipe incorporates natural ingredients that enhance the delicate flavour of the salmon….using Marx available ingredients. Salmon is not only tasty but enriched with healthy vitamins and oils…Wild salmon, one of our greater gifts for our dining pleasure! ENJOY!!




Salmon w/ Minty Miso Glaze
by Marc @ NoRecipes
# 81

1 Tbs toasted sesame seeds ground with mortar and pestle
2 Tbs white miso
2 Tbs mirin
1 tsp dark brown sugar
1.5 Tbs mint finely minced
1 Tbs cilantro finely minced
1 clove garlic finely minced

2-4 salmon fillets

Whisk the sesame seeds, miso, mirin, and sugar together with a fork (you might need to use the back of the fork to mash up the miso a little first). Add the mint, cilantro and garlic stir to combine.

If you’re BBQing, get your fire going and make sure you have a cooler area of the fire to put the fish on.

If you’re using the broiler, put your oven rack in the middle of the oven and turn the broiler on high. Get a pan with a wire rack on top ready (I just use a shelf out of the toaster oven on top of a baking sheet).

Just before you’re ready to throw the salmon in the oven, give it a nice thick coating of glaze, especially on top (the meat side). Place the salmon, on the rack, skin side down.

Cook until the glaze is nice and brown and the salmon is just barely translucent at it’s thickest part 7-12 minutes depending on the thickness of the salmon and the temperature of your heat source. If the glaze starts to burn before the salmon is done, lay a piece of foil on top of the salmon.

salmon minty




Pan Seared Wild Salmon w/ Potato Hash & Asparagus
by Jeff Wampler
# 82

4 six-once wild salmon filets, bone-out and skin-on
1 bunch medium red or yellow beets with green tops attached
2 medium size leeks
1 pound small yukon gold creamers
4 pieces good-quality bacon
1 bunch asparagus
1 small shallot
2 T heavy cream
1 T unsalted butter
salt and pepper
Optional: 1/2 cup dry white wine

Preheat oven to 375 degrees

1. Roast the beets. Remove the greens on top of beets. Discard any greens that do not look fresh, wash the rest and set aside. Rinse the beets and scrub off any dirt before patting them dry and placing them in a glass pyrex casserole dish. Rub the beat with a little olive oil and season generously with salt. Add 1/2 cup of very hot water to baking dish and quickly cover with aluminion foil. Place in the middle of the preheated oven and bake for 50 minutes. Using a wooden skewer or small knife check that the beets are done and allow to cool for 5 minutes. When the beets are still hot peel the skin and cut each beat into about 8 pieces.

2. Parboil the Potatoes. I great technique for preparing potatoes for a hash is to first parboil them first. Clean the potatoes by scrubbing them under running water and then place in a medium size pot, cover with water, and bring to a boil over high heat. When the water comes to a rolling boil lower the heat slightly and keep a close eye on the potatoes. It is crucial that they are not cooked all the way but rather that they are al dente and have some resistance when pierced with a knife. Strain potatoes and allow to cool by spreading out on a baking sheet. If you think you have cooked them a little too long then quickly put the baking sheet in the fridge to help the them cool down faster. When the potatoes have cooled completely, cut each one into a large dice and set aside.

3. Caramelize the leeks. Cut off the dark green part of the leeks and discard or compost. Dice the leeks into thin 1/4″ pieces and place in a large bowl of cold water. Shake the leeks to wash off the dirt and then strain through a colander and allow to drip dry. Over very low heat heat the butter with 1 T olive oil and add the leeks when the butter is almost completely melted. Keep the heat very low and cook the leeks for about 30 minutes, stirring about every 5 minutes. When finished they should be just browned and very soft. Set aside.

4. Cook the Salmon. If you turned off the over after roasting the beets make sure it is preheated again to 375 degrees. Season both sides of the salmon fillets with salt and black pepper. Heat about 1 T olive oil in a saute pan over high heat until the the oil is smoking steadily. Carefully place the fillets skin side up in the pan and sear for roughly a minute and a half. The idea is not to disturb the fillets as they sear so that they develop a nice brown crush. Flip the fillets over to the skin side and continue cooking for another 30 seconds. At this point the salmon is ready to be finished in the over and if you want add the 1/2 cup of white wine to the pan before it goes into the oven. The wine will help keep the fish moist as it roasts. The time in the over entirely depends on how you like your salmon and the thickness of the fillet. If the fillet is of average thickness and you want medium go for about 6 to 7 minutes in the oven.

5. Finishing. When the salmon go into the oven, heat 1 T olive oil in a large saute pan over heat heat. When the oil is starting to smoke add the parboiled potatoes and stir frequently to prevent sticking. When the potatoes have browned add the roasted beets, caramelized leeks, and heavy cream. Continue cooking until the cream has evaporated- about 30 seconds.




Sweet Anise-Flavored Salmon & Vegetables in a Pouch
by We Are Never Full
# 83

Ingredients

* 1 piece of salmon (cut to serve one person)
* various sliced vegetables (we used carrots sliced in ’sticks’, cherry tomatoes sliced in half and thinly sliced onion - fennel and asparagus would be nice as well)
* 1 tablespoon anise-flavored liquor (Ricard, Duval or Pernod -maybe even Sambuca could work?)
* Slices of Lemon
* Parchment Paper or Tin Foil
* Rock Salt
* Pepper
* Extra Virgin Olive Oil

What to do:

1. Lay your salmon skin side down on the parchment paper. Scatter your veggies around it.
2. Sprinkle some rock salt and freshly ground pepper all over your fish and veggies.
3. Squeeze a bit of lemon on top and drizzle about 1 - 2 tablespoons of your anise-flavored liquor over the salmon and veggies.
4. Drizzle a little bit of olive oil on top of everything.
5. Top your salmon with 2 or 3 thinly slices pieces of lemon
6. Make your pouch by taking the two ends together and fold over a few times until there’s about 1 inch of room on top of the salmon. Pinch the other ends in and then fold towards the center seam to create a closed, tight “pouch”. (SEE PICTURES ON OUR WEBSITE).
7. Put in a 375 degree oven for 15 minutes. Remove, open pouch and voila - dinner’s ready! Eat along side some boiled potatoes (boiled long enough that they still have a bit of ‘give’ in them) topped with some rocksalt olive oil and chives.




Au Gratin Salmon Bake
by PETER HALFERTY
# 84

Serves 6
1-1/2 Pounds Marx Salmon Fillets (any variety)
Juice and zest from 2 limes
4 Tablespoons Marx Truffle Olive Oil
1 Red Onion, peeled and thinly sliced
4 Coves garlic, peeled and minced
2 Cups sliced Marx Morel Mushrooms
1 Bunch fresh Tarragon, chopped or
2 teaspoons dried Tarragon
2 Cups Whipping Cream
6-8 Ounces grated Gruyere Cheese

Put the salmon in a non-reactive bowl with the lime juice and zest; toss well, cover and let marinate 10 minutes.

Meanwhile, use 1 Tablespoon of the oil to grease six 8-ounce Ramekins. Heat the broiler to high. Heat the remaining oil in a skillet over medium heat and sauté the onion slices for 3 minutes, stirring frequently. Stir in the garlic and mushrooms and continue sautéing, stirring frequently 3-5 minutes or until the mushrooms begin to give up their juices. Divide the onion mixture among the ramekins.

Using a slotted spoon, remove the salmon cubes from the marinade and place them in a clean bowl. Add the tarragon and cream and season with salt/pepper to taste; mix gently.

Spoon the salmon mixture into the ramekins and top with the grated cheese. Place the ramekins in a baking pan or on a baking sheet and broil 5-6 minutes or until the salmon is cooked and the cheese is golden brown and bubbling. Serve immediately with crusty French Bread…ENJOY!!




Sweet pea Salmon
by Crystal Williams
# 85

2 cans wild Alaskan salmon
2 TBS Lime Juice
2 TBS Lemon juice
Sprinkling of lat sauce
salt n pepper

Preheat oven-350 degrees. Mix all igredients except hot sauce. Sprinkle hot sauce on top. Salt and pepper. Put in the over for about 30 minutes. IT’S DELICIOUS! Enjoy.




Salmon Fillets w/ Peach Salsa
by Diane Walsh
# 86

2 salmon filets

For the sauce:

1/2 cup peach nectar
2 T hoisin sauce
1 T soy sauce
1 T brown sugar
In a saucepan, bring peach nectar, hoisin sauce and 1 T soy sauce and brown sugar to a boil and then simmer until thickened.

For the salsa:
2 large, ripe peaches, cut in cubes
1 small onion or shallot, diced
1 T cilantro, chopped
1 ripe tomato, seeded and diced

Brush marinade on salmon steaks and let sit for 1/2 hour. Grill or bake, basting with marinade, until done.

Serve with peach salsa.




Wild Roasted Alaskan Salmon w/ Soothing Lemon Sauce & Potato & Green Bean Salas
by Valerie Harrison
# 87

**Wild Roasted Alaskan Salmon with Soothing Lemon Sauce and Potato & Green Bean Salad**

2-lb Wild Alaskan salmon fillet, preferably centre cut
2 Tbsp Dijon mustard
2 Tbsp olive oil
1/4 cup chopped dill or mint
1 tsp chopped garlic
1/2 tsp grated lemon rind
1/4 cup sour cream or Greek yogurt
salt and freshly ground black pepper

Place salmon on oiled baking sheet. Combine mustard, olive oil, mint or dil, garlic, lemon rind, sour cream, salt and pepper. Spread on salmon and leave to marinate at room temperature for 30 minutes. Preheat oven to 450F. Roast salmon for 12 - 15 minutes or until white juices just show on the base. Remove from oven and place sheet on a rack. Cool salmon. Remove salmon to serving platter and serve with
Lemon Sauce.

**Lemon Sauce**

1 cup plain Greek yogurt or palin yogurt strained through cheesecloth
2 Tbsp lemon juice
1 Tbsp grated lemon zest
1 tsp chopped garlic
1/4 cup buttermilk
1/4 cup olive oil
1/4 cup chopped fresh lemon balm or mint
salt and freshly ground pepper

Combine all ingredients. Add salt and pepper to taste.

**Potatoe & Green Bean Salad**

1 Tbsp red wine vinegar
1 Tbsp lemon juice
1 Tbsp grainy Dijon mustard
1/2 cup olive oil
salt and freshly ground pepper
1-lb small red potatoes, unpeeled
1/2-lb green beans, trimmed
2 green onions, finely chopped
1 Tbsp parsley, chopped
2 tsp chopped fresh mint or dill

Whisk together vinegar, lemon juice and mustard. Slowly beat in oil. Season with salt and pepper. Boil potatoes in salted water for 10 - 15 minutes. Drain well. Immediately toss with half of the vinegar-lemon dressing. Cook green beans for 2 - 3 minutes or until tender crisp. Drain and refresh with cold water. Pat dry and combine with remaining dressing. Toss green beans with potatoes. Stir in green onions, parsley and mint or dill. Season well.




Full Gourmet Salmon Meal in 10 Min or Less (Ideal for Camping Trips)
by Melinda Winner
# 88

The full Gourmet salmon meal in 10 minutes or less
A one bag wonder of succulent delight!
Perfect for your next camping trip.
2 lbs fresh salmon steaks cut into 4 oz pieces
1 bottle of Robust Italian dressing
1 green pepper julienne sliced
1 red pepper julienne sliced
1 onion julienne sliced
1 apple diced and coated with lemon juice
3 large potatoes diced small
1/2 lb. mushrooms sliced

Before you leave for your camping trip in a large freezer zip lock bag add all of the above ingredients except cheese. The meal will marinate while driving to your destination. After setting up camp make a fire. Evenly divided the above ingredients into your hot iron or as I call it a hobo pie maker. Cook in fire for about 4 minutes on each side, then turn again for an additional 1 to 3 minutes on each side. Then plate and eat. This makes about 8 servings. It is wonderful that first night to have a gourmet meal, with all the food groups. Everyone is tired from the drive and setting up.It is great that you had no prep except for what was done at home. It can be made the day before you leave. I also do this with shrimp. The best part of this recipe is clean up is a breeze. Because of the oil in the dressing the iron is a snap to clean and the rest is paper so throw it away!! Gourmet in 10 minutes or less




Barbequed Salmon Skewers with Peach Mango Salsa
by Elise Lalor
# 89

1 2-pound skinless salmon fillet, cut lengthwise into 8 strips
1 1/2 cups sliced green onions
1 1/2 cups chopped fresh parsley
1 1/2 cups chopped fresh basil
1/4 cup chopped fresh dill
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 cup oil plus extra for oiling grill rack
Salt and pepper to taste
8 12-inch wooden skewers

Peach Mango Salsa
1 peach, chopped
1 mango, peeled, chopped
2 plums, chopped
1/4 cup finely chopped green bell pepper
1 tablespoon finely chopped shallot
Juice of one small lime
2 tablespoon minced fresh basil

Soak wooden skewers in water for at least 30-minutes.
Place onion, parsley, basil, dill, lemon rind and lemon juice into food processor or blender. While motor is running add oil in slowly. Blend well and season with salt and pepper.
Thread salmon strips into skewers and place in large shallow dish. Pour herb mixture over salmon skewers and marinate in refrigerator for one hour.
Prepare grill for medium high heat.
In a medium size glass bowl mix all ingredients for salsa.
Refrigerate until ready to serve.
Remove salmon skewers from herb marinade, reserving remaining marinade. Oil grill’s rack and place skewers into grill. Grill 3-4 minutes each side while basting with marinade.
Serve with Peach Mango Salsa.




Wild Sockeye Fiesta
by Jayzie Almon
# 90

wild sockeye salmon fillet
long slices of roasted peppers (packed in oil)
several olives (mildly salty variety) pitted and cut into circle slices
garlic (chopped fine)
parsley (chopped fine)

Make slices in the wild sockeye fillets that are at an angle. Do not cut through the fillet. Spread the cuts and place sliced roasted peppers in them. Slice mild salty olives and place randomly over the fillet. Sometimes I add some of the liquid. Add finely chopped garlic and parsley. Bake. Yummy and colorful.




Simply Salmon
by Pat Dazis
# 91

1 pound salmon cut in four pieces
1 teaspoon lemon pepper
1 cup mayonnaise
2 egg white
2 tablespoons lime juice
1/2 teaspoon dry mustard
1/2 teaspoon lemon pepper
1 can (15 ounces) asparagus spears drained.
3 tablespoons sliced almonds

Heat oven to 350 degrees

Place salmon in 9″ x 9″ x 1-1/2″ rectangular baking dish sprayed with nonstick spray.Sprinkle salmon with lemon pepper bake 10 minutes remove from oven set aside

In medium sauce pan add remaining ingredients except asparagus and almonds. Over medium heat whisk until slightly thick remove from heat. Drain asparagus place over salmon, pour sauce over fish. Place in oven for 7 minutes. Sprinkle with almonds and serve.

I usually have a salad and hot buttered French rolls with this dish




Grilled Copper River Speckled Salmon & Lettuce Salad w/ Blue Bacon Dressing
by Elaine
# 92

3 tbsp soy sauce
1 ½ tbsp maple syrup
1 ½ lb Copper River King Salmon fillet, about 1” thick
1 tbsp freshly ground black pepper
½ tsp white pepper
1 tsp sea salt
½ tbsp ground thyme
½ tbsp sesame seeds
non-stick cooking spray
3 heads Boston lettuce, rinsed and dried
3 tbsp vegatable oil
1 tsp sea salt
2 lemons, quartered
4 Roma tomatoes, thinly sliced
¾ cup kalamatta olives
For dressing:
1 cup cream
½ cup blue cheese crumbles
4 green onions, cropped and chopped
6 slices bacon, fried crisp crumbled

Mix soy sauce and maple together in large Ziploc bag and add salmon and let it marinate, covered in refrigerator for 1 hour, or up to 8 hours.
Discard the marinade and pat salmon dry with paper towels. Mix together ground pepper, white pepper, salt, thyme and sesame seeds, press mixture evenly into fleshy side of salmon fillets.
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. Spray the entire tray with non-stick cooking spray. Place the salmon fillets in the prepared foil pan and carefully lift onto grill, cover and grill for 10 minutes. Remove foil pouch from grill.
Meanwhile make dressing by carefully heating cream in non-stick saucepan, when hot, stir in blue cheese and stir until smooth. Stir in green onions and bacon, keep warm.
Cut each Boston lettuce head in half and toss with vegetable oil so that all sides are evenly coated, sprinkle with salt and grill for 45 seconds per side.
To serve place portion of grilled Boston lettuce on each of six serving dishes, squeeze a little lemon juice on each. Top with Roma tomato slices, olives and salmon, drizzle hot dressing over each serving.




Citrus Salmon BBQ
by Erika Elliott
# 93

1 fresh whole salmon
2-3 Limes, Lemons and oranges
1 large Wallla Walla sweet onion
3 TBS mayonaise (not salad dressing)
1/2 tsp dill
foil for wrapping

with a clean whole salmon, remove scales by running a knife along the body till clean.
slice lemons limes oranges and onion into 1/8″ slices. stuff the cavity with the citrus and onions. baste the outside of the fish with the mayo and dill combined. wrap and seal the fish in the foil. place on the BBQ at a medium heat for approx 45 min or till the fish is cooked to your liking. this will depend on the size of the fish. this renders a moist light and flaky salmon that is perfect for hot summer days. serve this in a crusty bread with lettuce for a great outdoor dinner.




Spicy Garlic Salmon
by Michelle Walter
# 94

2 garlic cloves
1/2 stick (1/4 cup) unsalted butter, softened
2 serrano hot peppers
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
2 tablespoons finely chopped fresh cilantro
2 (1-inch-thick) salmon steaks (each about 1 lb)
1/2 teaspoon salt
3 tablespoons olive oil

Preparation:
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, serrano peppers, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in cilantro.

Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.

Rub steaks with garlic butter preparation and serve over jasmine rice.




Grilled Salmon w/ White Wine Glaze
by Debbie Wells
# 95

2 (1-inch tick) salmon filets (about 1 1/2 lbs.)
—-
In 10″ skillet saute in 3 Tbs. butter 2 red onions chopped in large pieces 1/2″ when almost soft, add 3 1/2 Tbs. of brown sugar and stir to carmelize. Add 2 heaping Tbs. of balsamic vinegar, mix well - keep warm but set aside

Glaze:
1 8 oz. sour cream
1/2 of a 7.3 oz.jar of whole grain mustard
3 Tbs. dry white wine

Over medium heat grill salmon for 5 minutes. Remove from heat. Spread glaze over salmon tops and place under broiler for 5-7 minutes (or preferred doneness).

To plate: spread a large amount of the carmelized red onion on plate. Place grilled glazed salmon on top of onions.




Misoyaki Salmon
by Wandering Chopsticks
# 96

For 1 large salmon filet, you’ll need:

1/2 cup water
1/4 cup xiao hsing rice wine, or mirin if you have it, or regular white wine if you don’t
1/4 cup miso paste
2 tblsp sugar
1 tblsp soy sauce

Dump all ingredients into a bowl and stir until the miso paste is no longer clumpy. Place salmon in a Ziploc bag and pour in mixture. Seal tightly and refrigerate for several days, flipping over the bag after 1 day. If you don’t want to marinate it for so long, then marinate for at least an hour each side.

When you’re ready to cook, turn oven to 450 degrees and bake salmon on center rack for 5 to 8 minutes. Cooking time depends on size of filet and oven so I can’t give an exact time frame for you. Just check after five minutes and if the fish is mostly raw, estimate more time. Don’t cook until completely done, but when the center is still a bit translucent.

Then turn the oven to broil for 2 to 3 minutes until the top is golden.

You can’t tell by the picture but this filet was huge, roughly 6-inches all around. I left it on the kitchen counter and when I got home, lil’ sis had already eaten half of it.

Serve with rice.

Enjoy!




Smoky Spice-Rubbed Salmon w/ Tomato-Radish Salsa & Apricot Horseradish Guacamole
by Devon Delaney
# 97

Serves 4
Ingredients:
1 teaspoon ancho chili powder
1/2 teaspoon lemon-pepper
1/2 teaspoon sea salt
1/2 teaspoon turbinado sugar
2 pounds salmon fillet, skin on one side
2 tablespoons olive oil
Tomato-Radish salsa ingredients:
2 chopped plum tomatoes
1/2 cup chopped red radish
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 jalapeño pepper, chopped, (for more heat do not remove all ribs and seeds)
2 tablespoons fresh lime juice
1/8 teaspoon sea salt
Guacamole ingredients:
1 ripe avocado
1 tablespoon apricot preserves
1 teaspoon prepared grated horseradish
Preparation:
In a small bowl combine the chili powder, lemon-pepper, sea salt and sugar. Rinse salmon fillets and rub both sides with the spice blend. Heat olive oil to medium-hot in a large fry pan. Place salmon non-skin side down and fry for 3 minutes. Flip fillet and cook skin side down until skin is crispy. Remove to a serving plate. (The salmon can also be grilled outdoors for 3 minutes a side over medium-high flame).
Meanwhile, prepare salsa by stirring the salsa ingredients in a bowl just until combined.
Prepare the guacamole by mashing the avocado with the preserves and horseradish until smooth.
Divide the salmon between 4 serving plates and serve with a helping of salsa and a dollop of guacamole. So Good!




Salmon Strips w/ Mint & Tomatoes
by sherry ricci
# 98

4 large tomatoes,seeded and chopped
1 cup mint leaves
1/4 cup cilantro
3 green onions,minced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/4 t. each:salt,pepper,garlic
2 T.olive oil
1 t.mint,chopped
1/4 t. pepper
4 salmon fillets,cut in strips
Mix tomatoes through garlic in bowl.Set aside.Mix oil with mint and pepper.Brush salmon with oil and preheat grill to medium.Cook 5-6 minutes,turning after 3.Remove to platter,serve with chopped tomato sauce.Great with pasta!




Steamed Salmon w/ Dill & Leak Cream Sauce
by Jon Teetzel
# 99

Steamed Salmon with Dill and leak Cream sauce
3 6oz Salmon Filets
2 tbsp Olive Oil
2 Cleaned and chopped Leaks (whites only)
2 tbsp dried dill
1 1/2 cups cream
1 tbsp pureed roasted garlic
1 tsp Asian Chiles and Garlic
2 tbsp unsalted sweet butter
Salt and pepper to taste

Use one tbsp of olive oil and rub filets, also season the filets with salt and pepper. Steam Salmon about 8 minutes. Saute the leaks in the remaining olive oil until tender, add dill, cream, garlic and asian chile and garlic. Simmer for 5 mins and add butter to finish with salt and pepper to taste. Plate Salmon and cover in cream sauce.




Ghee Salmon
by Norma Jean Maltese
# 100

Place Salmon in pan with bottom skin removed.

Dress Salmon with granulated galic, black pepper, chives, orange, dill. Bake at 400 til it is cooked nice and juicy. Continue to baste with orange pulp and orange juice. drip maple syrup before serving.




Grilled Coho Salmon Steak
by Drew Anderson
# 101

Salmon
1 6-7oz. Coho salmon steak
TT Salt and Pepper

Marinade
¼ c Sweet Soy Sauce
¼ c Fortified Wine (Sherry, Madeira, Port)
½ c Blended Oil
Pinch Minced Garlic
Juice 3 Oranges
3 Fresh Green Onions (rough chop)

Add all marinade ingredients and mix together thoroughly. Place salmon steak into marinade and let sit covered and refrigerated for a maximum of 4 hours. Remove steak from marinade, strain marinade and place on medium heat to reduce by half or until it coats the back of a spoon. On a medium-heat clean grill, place the salmon steak down and turn ¼ turn after 3 min, flip and repeat.

Drizzle the cooked salmon with the reduced marinade and serve with your favorite seasonal vegetables and starch!




Best Grilled Salmon
by Anita Smokevitch
# 102

2-3lb. fillet of salmon
olive oil
garlic
fresh lemon juice
fresh dill
salt and pepper to taste

-Place salmon on heavy duty alumininum foil skin side down -Rub olive oil on both sides -chop 2-3 cloves of garlic -squeeze fresh lemon
- mince 3 T. fresh dill
Top filet with chopped garlic, fresh lemon juice, minced dill and sprinkle salt and white pepper Let salmon marinate 1-2 hours Grill on medium high till salmon flakes about 20 minutes Bon Appetti




Ginger Soy Salmon
by Chris Piazza
# 103

Ingredients:

* Juice from 2 Limes
* 3 Tbs Soy Sauce
* 1 Tbs chopped fresh Ginger
* 1 Tsp ground coriander
* 3 Tbs Olive Oil
* 1 Tbs Dijon Mustard
* 1 1/2 lbs Salmon

Combine all ingredients in a large mixing bowl. Marinate salmon in ginger-soy-lime mixture for 30 minutes (refrigerated).

While your coals are getting hot, remove salmon from marinade and transfer liquid to a medium sauce pot. Bring to a boil over medium-high heat, then lower heat and simmer until mixture has reduced by half.

When coals are hot sear salmon, flesh side down, directly over coals (about 2 minutes, depending on how hot your fire is). Flip salmon and move off to the side of the grill to finish cooking over indirect-high heat. Spoon marinade reduction over top of the fish and cover grill. Fish will finish cooking in 10-12 minutes, depending on thickness.




Wild Salmon Arugula and Wood Sorrel Roulade with Creamy Wood Sorrel Sauce
by Michelle Anderson
# 104

Salmon Roulade:

1 tablespoon olive oil, plus more for cooking
1 tablespoon unsalted butter
1 1/2 cups of baby arugula
1/2 cup wood sorrel leaves
4 ounces of cream cheese, softened
1 teaspoon of chopped fresh dill
Sea salt and fresh ground white pepper, to taste
4 wild salmon filets, skin and pin bones removed

Wood Sorrel Sauce:

1 tablespoon unsalted butter
1 shallot, minced
Splash sherry or white wine
2 cups heavy whipping cream
2 tablespoons chopped wood sorrel leaves Sea salt and ground white pepper, to taste

Step 1: Preheat Oven

Preheat oven to 350Ëš F.

Step 2: Cook Arugula and Wood Sorrel

Place 1 tablespoon olive oil and butter in a large skillet over medium high heat; stir in the arugula and wood sorrel. Cook, stirring frequently, until wilted. Remove from heat. Stir in the cream cheese, dill, and salt and pepper, to taste. Set aside.

Step 3: Assemble

Spread 1/4 of the Arugula and Wood Sorrel mixture onto each salmon fillet. Roll salmon and tie with kitchen string.

Step 4: Sear and Bake

Drizzle about 2 tablespoons of olive oil in a large oven save skillet over medium high heat. Sear the salmon roulades until golden; place in the oven and bake for another 8-10 minutes, or until desired doneness is reached.

Step 5: Make Sauce

Melt butter in a medium skillet over medium heat; stir in the shallot. Cook, stirring frequently until shallot is translucent. Deglaze the pan with the sherry, taking care to scrape up all the brown bits from the bottom of the pan. Stir in the whipping cream. Reduce to medium-low and simmer until sauce reaches desired thickness. Stir in the wood sorrel leaves; check seasoning, adding salt and pepper as needed.

Step 6: Garnish and Serve

Remove string from salmon; place on a serving plate. Drizzle with sauce. Garnish as desired with additional wood sorrel leaves.




Pan Roasted Salmon w/ Leek Fondue & Chateau Potatoes
by Eric Dunn
# 105

pan roasted salmon with leek fondue and chateau potatoes.

Leeks, julieanne and blanched
cream
bacon, cut into lardons,rendered
salt and pepper
chateau potatoes, blanched tender
salmon filet, cut 5 oz ,tranche
chives, minced

M.O.P.
pre heat oven to 450 degrees

combine blanched leeks, cream and bacon and season lightly with salt and pepper and slowly heat.

heat saute’ pan over high heat and season salmon with salt and pepper. when pan is hot add salmon and caramalize one side, flip over and finish in pan in the oven.

slowly heat blanched potatoes in hot water, pull out rinse and season with salt and chives

to plate:
place leek mixture in center of plate and place caramalized salmon on top. place potatoes on bottom of plate in the shape of fluer de lees, and finish with chives.
finish the plate with a circle motion of cream and serve.




Summer Salmon Caprese ala Mode
by ann marie
# 106

Take one Cooked Salmon Fillet (4″ or so wide) I prefer a piece that was grilled or oven baked with just salt and pepper.

While still hot lay a nice thick slice of fresh buffalo mozzarella on top.

Stack a nice thick slice of your favorite ripe summer tomato on top of the cheese. Sprinkle with a bit of sea salt.

Place a small scoop of basil ice cream on top. (recipe below)

Drizzle with Balsamic syrup (heat 1 cup balsamic vinegar with a tablespoon of sugar and reduce till its a syrup.)

Basil Ice Cream.
To make a small batch add 1 cup heavy cream, 1 tsp sugar, zest of a lemon, handful of fresh basil, 1 pinch of sea salt, 1 tablespoon really good extra virgin olive oil to a blender. Blend till its thick almost like butter. Freeze in ice cube trays for an hour or so.




Charred Salmon Curry
by Charred Salmon Curry
# 107

1 pound Salmon fillet with skin
1 cup shredded red cabbage
1 cup shredded green cabbage
(both cabbages shredded and on sale now at Trader Joe’s!)
2 Tablespoons plain Greek Yogurt (Soy Yogurt good too)
2 Tablespoons cranraisins (regular raisins good too)
2 Tablespoons (about a dozen full halves) pecans crumbled
1/8-1/4 teaspoon curry (to taste)
1 full head of garlic (large cloves prefered)
olive oil

Before cooking salmon (which cooks fast, so don’t forget it!), mix together both cabbages, yogurt, crainraisins and curry.

(A little fresh fennel chopped in is good, but just a little as the taste can overwhelm, or add some jicama!)

Put in frig to chill. Best if done night before. Sprinkle with pecans just before serving or they will get chewy.

Just before cooking salmon, take full garlic head, leaving cloves in tact, and cut off top so that tip of each clove is exposed. Drizzle on olive oil and bake with roots down and exposed clove tips up for about 45 minutes in 400 oven — toaster oven ok.

While cooking garlic, rub olive oil on skin side of fillet. Turn it over and drizzle some oil oil.

When garlic is done, use knife to dip inside cloves (no need to peel, they should be consistency of applebutter) and spread on top of salmon fillet (not skin side) to taste — I like to coat it!

Place skin side down on outdoor grill or on ridged broiler pan that has been preheated. Important that it’s ridged to let air get under and make skin crunchy/crispy.

Cook just off flame on grill or under the broiler for about 5-8 minutes, depending on your preference. I like tips of fish and some garlic to be blackened. Flake with fork to check for doneness in thickest part of fish.

Mix nuts into chilled salad, scoop on plates and top with nice piece of fillet. I like to crunch the skin, but you can remove it first if you don’t care for it.

I also love curry flavor, so often sprinkly more curry on fish before cooking.




Wild Salmon Melts
by Wardeh @ GNOWFGLINS
# 108

Part 1: Make the Wild Salmon Salad

* 2 cans wild caught salmon (smoked or plain)
* 1/4 cup finely diced onions
* 1/4 cup chopped olives
* 1 teaspoon dill
* sea salt, to taste
* black pepper, to taste
* extra virgin olive oil, a generous drizzle
* balsamic vinegar, a splash

Drain wild salmon. Combine all ingredients in mixing bowl. Mix together, but leave chunky. Adjust seasonings to taste. Chill and prepare the Four Grain Flatbreads (following).

Part 2: Make the Four Grain Flatbreads

Makes about 20 cakes

* 1 cup brown rice flour
* 1 cup buckwheat flour
* 1 cup corn flour
* 1 cup quinoa flakes
* 1 teaspoon sea salt
* 3-1/2 to 4 cups filtered water
* grapeseed oil for the pan

Combine all dry ingredients in mixing bowl. Add water to dry ingredients and mix well. Let stand for about 15 minutes to thicken. Batter should be thick.

Meanwhile, preheat a cast-iron skillet over medium heat.

Add a smidge of oil to the pan and spread it out. Pour batter into prepared pan using a 1/4-cup scoop. Let cook on that side until bubbles appear in the center and bottom is golden brown, then turn over with spatula. Allow to cook on second side for about 30 seconds, or until browned. Repeat for all the remaining dinner cakes, adding more oil as needed.

Transfer each cooked cake to a cooling rack. If put in a covered container, the breads will get mushy from condensation.

Part 3: Make the Melts

* Wild Salmon Salad
* Four Grain Flatbreads
* shredded raw goat cheddar cheese

Under the broiler of the oven or in a counter-top toaster oven, toast both sides of each flatbread to be served. Spread each with wild salmon salad and then top with shredded goat cheese. Put back under the broiler until cheese is melted and browned. Serve immediately.

Store unused flatbreads in an airtight container.

© Copyright 2008 by Wardeh Harmon. Submitted by the author.




Chipotle-Mayo Salmon
by Frank Atherton
# 109

1 Salmon Fillet
5oz. Mayonnaise
4tsp. Chipotle Hot Sauce (Chipotle Tabasco recommended)
TT Salt
TT Pepper

Preheat an oven set at 375F.
In a bowl add the mayonnaise and chipotle hot sauce. Mix until thoroughly combined.
Salt and pepper both sides of the salmon fillet.
Place salmon on a wire rack set on a sheet pan.
Spread chipotle-mayo mixture carefully over the salmon until fully covered.
Bake salmon at 375F for roughly 12 minutes, but check after 9 minutes or until the salmon reaches an internal temperature of 135F.
Serve with grilled peppers and onions, and mexican style rice.
Enjoy with family and friends.




Feta Salmon w/ Honey Caper Sauce
by Catherine Wilkinson
# 110

Serves 4

4 Copper River Sockeye Salmon fillets
4 oz. feta cheese, crumbled
1 tablespoons fresh oregano, chopped
1/2 teaspoon freshly cracked black pepper
1 tablespoons extra virgin olive oil
1 teaspoons grated lemon zest

For the Sauce:
1 tablespoons olive oil
1 tablespoons unsalted butter
2 cloves garlic, peeled and crushed
2 tablespoons capers, well-rinsed
1 cup dry white wine
1 teaspoon honey
1 tablespoons parsley, chopped

1. Preheat oven to 350 degrees
2. In a small bowl, combine the feta, oregano, cracked pepper, olive oil, and lemon zest.
4. In a large sauté pan, heat the olive oil and butter over medium high heat. Transfer salmon to baking sheet lined with foil. Top each fillet with an equal amount of the feta cheese mixture. Bake for 10-15 minutes or until salmon flakes easily with a fork.
5. While salmon is baking, add the garlic and capers to sauté pan and cook for 2 minutes. Add the wine and honey and cook over medium-high heat for 10 minutes or until the sauce has reduced by about half. Remove from heat and stir in the chopped parsley.
6. To serve, place the fillets on a serving plate and drizzle sauce over the top and offer on the side.




Grilled Salmon w/ a Golden Raisin Salsa Verde
by Carla Taylor
# 111

Recipe: 1 1/4 pounds salmon fillets
1/4 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon honey

Rinse the salmon steaks and place in a sealable plastic bag.

Mix the remaining ingredients in a blender, or by hand, and pour over the salmon fillets. Marinate for 10 to 15 minutes.

To prepare the Salsa Verde:
1/2 cup Golden Raisins, roughly chopped.
1/4 cup capers roughly chopped
1/4 cup fresh parsley, roughly chopped
1/4 cup chooped shallots
1/2 lemon, juiced plus a pinch of grated rind.
Rehydrate raisins by pouring boiling water over them and let set for 30 to 45 min. Drain the raisins and then combine with the remaining ingredients. Set aside.

TO COOK THE SALMON:
Remove salmon from marinade and sprinkle flesh with pepper. Next, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes.

5. Again, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate. Brush flesh again with glaze, then turn fillets flesh-side down onto cooler side of grill; cook until browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 1 1/2 minutes. Transfer fillets to platter, and top with Salsa Verde…serve with lemon wedge. ENJOY




Grilled Salmon w/ Cabbage & Fennel Slaw
by Cindy Davenport
# 112

4 boneless salmon fillets
2 TB olive oil
1 fennel or anise bulb, trimmed and sliced across the grain, chop fronds
½ head of cabbage sliced thinly
1/3 c. of toasted walnuts, roughly chopped
½ c. of chopped chives
2/3 c of skinned seeded tomatoes cut into small cubes
3 TB lemon juice
5 TB olive oil
2 Tb red wine vinegar

1. Light grill or prepare charcoal.
2. Marinate the salmon fillets in bowl with 2 TB olive oil and salt and pepper to taste.
3. Put the chopped fennel, fronds, cabbage, walnuts, half of the chives and tomatoes in a mixing bowl.
4. Combine the lemon juice, 5 Tb olive oil, salt and pepper to taste in small bowl and whisk until thickened. Pour the dressing over the slaw and toss.
5. Grill the salmon.
6. Scatter the slaw over a serving platter and arrange the grilled salmon on top. Sprinkle with 2 TB of red wine vinegar and the remaining chives for garnish.

Serves 4
Preparation time: 20 minutes

Light, easy, great recipe for a hot summer evening




Maple Walnut Salmon
by Mary
# 113

Prep Time: 5 minutes
Cooking Time: 12 minutes

2 5oz salmon fillets
1 Tbsp pure maple syrup
1 1/2 tsp vegetable oil
1/4 cup chopped walnuts

Preheat oven to 450 degrees F. Place fish in 8″x8″ glass baking dish sprayed with cooking spray. Sprinkle with salt and pepper, to taste. Drizzle with syrup. Bake 10 to 12 minutes or until fish flakes easily.

While fish bakes, warm oil in small skillet over medium high heat and stir in walnuts. Cook until lightly toasted, 45 seconds to 1 minute. Spoon nuts over fish.




Cilantro Tamarind Salmon
by suparna saha
# 114

Ingredients-

2 salmon fillets
1 tbsp fresh cilantro
1 tbsp tamarind paste
2 tsp water
pinch of sea salt
1/2 tsp cumin seed
1/2 tsp coriander seed
1/8 tsp red chilli pwd

Method-

* In a food processor, blend cilantro, tamarind and water until cilantro is well chopped.
* In a small skillet over high heat, toast cumin and coriander seed until fragrant.
* In a mortar and pestle, grind until fine.
* Add to processor, along with salt and chilli pwd and pulse until mixed.
* Pour marinade over salmon and marinate for at least 30 minutes.
* Preheat griller, and place fillets on the griller.
* Grill until done, about 4-5 minutes each side.
* Serve and enjoy!
NOTE- Can be served with rice or with vegetables.




Radiant Broiled Salmon
by Jo Anne Bly
# 115

Let Salmon Marinate in Italian Dressing topped with a little Ginger/Sesame Sauce by Lawrys. Season with Cilantro, Garlic, Lemon Pepper, & chopped Scallions. Broil(add half cup of water in large glass dish) for 10-15 mins.(inside should not be as pink as outside was!)

Serve salmon on top of white rice & any vegetable (Green Beans are good!) and sauteed onions & mushrooms, add sliced tomatoes for beautiful color! (On a large turkey plate!)Yum…It is that easy! “It is all about the Presentation” Enjoy!




Almond Wood Smoked Salmon Salad
by Cosmo Goss
# 116

Yeild: 4

16 oz Fresh skin on salmon fillet
1 bunch Puntarella (bitter Italian green)
3 blood oranges (supreme)
½ pint toasted walnuts
½ pint roasted beats (peeled and sliced)
4 oz blood orange vinaigrette
Wood fire with almond would

MOP

Start fire with almond wood and let coal base form. Smoke salmon above fire on roasting rack for about 30-45 minutes or until it is cooked about medium rare. Set aside and let cool.

Salad- Tear puntrealla into 3 inch pieces and set aside. Mix the puntrealla, blood orange supremes, toasted walnuts, and roasted beets in a bowl.

Vinaigrette- take 1 cup blood orange juice and reduce by half. Add ¼ cup champagne vinegar, 3 tablespoons honey and a ¼ cup minced shallots. Wisk in about 1 ½ cups olive oil or until desired thickness.

Mix salad with vinaigrette and toss well. Place most of the salad on the bottom of a plate. Place a 4oz piece of smoked salmon on top and then place the remaining salad on top of the salmon. Serve cold




Maple Marinated Salmon
by Paris Dukes
# 117

¾ cup 100% maple syrup
2 tablespoons grated peeled fresh
gingerroot
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
½ teaspoon pepper
¼ teaspoon salt
1 2 ¼ pound salmon filet

In a large baking dish, combine all ingredients except salmon. Place salmon, skin side up in the dish.
Cover, refrigerate and marinate for 15 minutes. Turn salmon and marinate for another 15 minutes. Line large baking pan with parchment. Place salmon on parchment, skin side down. Brush with marinade and place in 400 degree oven. Roast salmon for 10 minutes. Brush fish with remaining marinade and continue roasting until fish flakes when tested with a fork, about 10-15 minutes more.




Easy Cooked Salmon w/ Herb Sauce
by Karin Wassdahl
# 118

INGREDIENTS:
Serves 4

* 600 grams fillets of salmon, fresh or frozen, cut into 4 portions
* 2 liters (2000 ml) water
* juice of lemon
* sugar
* salt
* dill sprigs

THE HERB SAUCE:
* 2 tablespoons dill, chopped
* 2 tablespoons parsley, chopped
* 2 tablespoons chives, chopped
* 3 dl (300 ml) créme fraiche
* salt
* pepper

METHOD:
1. Pour the water into a large saucepan.
2. Add juice of lemon, sugar and salt - the water must taste like sweet and sour sea water.
3. Bring the “sea water” to the boil.
4. Place the salmon pieces in the boiling water.
5. Slide the saucepan off the heat and cover with a lid.
6. Let fresh salmon steep in the hot liquid for 7-8 minutes (frozen ab. 20 minutes).
7. Combine the sauce ingredients, taste with salt and pepper.

Lift the fillets of salmon from the water and arrange with dill sprigs on a plate. Spoon the sauce over the fish, serve with cooked potatoes and a salad.

salmon herb sauce




Broiled Sweet Savory Salmon
by John Corey - Gilbert AZ
# 119

4 8oz. Salmon Filets skinned
1/4 # Lump Crab Meat
1 Fresh Mango Peeled and Diced
1 small Sweet Peeled Potato Boiled until just fork tender aka aldente. Diced
1 Cube Butter
1/2 Cup of your favorite Pesto Sauce
Olive Oil or Pan Spray

Cut a large slit about 3/4 the way down in each of the salmons and about 1 1/2 to 2 inches to create a pocket for the stuffing.
Spray your pan or cookie sheet with pan spray or coat well with olive oil and place salmon on pan.
In a separate bowl combine crab, sweet potatoe and mango and 1/2 the butter melted. Salt and pepper to your taste. Stuff each salmon with this mixture. Drizzle the remaining butter melted over the top and place under your broiler for 7 to 8 minutes or until your desired duness has been achieved. Lower on the rack the better as it will not burn the butter. It is always good to pre-heat the broiler as well as this will reduce burning and cooking time.

Remove when done and place on the center of your dinner plate, drizzle with 1 to two tablespoons of your favorite pesto sauce and serve!

Goes well with rice pilaf or wild rice.




Simple Steamed Salmon
by Alisa Wyatt
# 120

This is the BEST salmon EVER, it always comes out amazingly cooked, never dry and you can’t mess it up, it’s easy to make and clean up!

Salmon filet (buy enough for up to 4 people)

2 Lemons
Olive Oil
Salt & Pepper
Field greens to serve filets on

Take filets and put them on piece of foil on cookie sheet. Put a full kettle of water on stove to boil and preheat oven to 250 degrees. When water comes to a boil, put the fish on the upper rack in the oven and pour water into a casserole dish (or any kind of ovenproof dish) on the bottom rack. Cook for 25-35 minutes depending upon your oven and preference. Fish is done when the oil on top of filet turns white and slightly solidified.

Remove and put salmon on bed of field greens.

Salad dressing: mix together juice of 2 lemons, olive oil to taste, salt to taste, 1/2 clove of minced garlic (optional).

Pour dressing over fish & salad and prepare to be amazed!




Grilled Salmon
by Todd Beckmann
# 121

Place a nice fillet of fresh salmon, skin-side down, over a bed of medium hot coals.
Spoon several teaspoons of 1/4 cup oil, 1/4 cup lemon juice and 1 heaping tablespoon season salt on fish. Cover and cook for 10 minutes.
Carefully turn salmon, peel burned skin off meat, top with more of the juice/oil mix, reserving some for serving. Cover and cook additional 10 minutes.
Serve with remaining sauce drizzled over the top, add whatever vegetable is in season and a fresh baquette - enjoy!




Chipotle Barbequed Salmon
by Kathy Nichols
# 122

1# fillet of wild salmon
3-4 limes
1 Tablespoon olive oil
2 teaspoon chipotle powder

Squeeze the limes into a shallow bowl large enough to hold the salmon. Stir in the olive oil, and put the salmon in the marinade, flesh side down, for 15 minutes.

Turn the salmon over and sprinkle with the chipotle powder. Spoon some of the lime/olive oil mixture over it. Marinate for another 15 minutes, periodically spooning some of the lime/olive oil marinade over the fish.

Cook on a hot barbeque grill, starting with the skin side down, for 3-4 minutes. Flip it, peeling off the skin, and barbeque for an additional 3-4 minutes.

Notes: Chipotle powder has a delicious smoked flavor. You can find it in Mexican grocery stores, or order it online at http://tierravegetables.com/. It was actually Evie at Tierra Vegetables that told us about using chipotle powder for salmon. It’s delicious!




Spiked Honey Mustard Salmon
by Maria McCullough
# 123

4 salmon fillets
1/4 cup stone-ground mustard (spiced according to taste)
1/4 cup honey
1/8 cup brandy
sliced onion
sliced lemon
dill sprigs
kosher salt and ground pepper to taste
parchment paper
Mix mustard, honey and brandy until smooth. Lightly spray four pieces of parchment paper and place one salmon filet in each parchment square.

Heavily coat all sides of salmon filets with mustard mixture. Top with sliced onion, lemon and dill sprigs. Close each parchment square to form a closed packet for each filet.

Bake in 400 degree oven for 20 minutes.




Salmon Ice Cream Sundae
by Martin Wolf
# 124

Poached Salmon Fillet with Savory Ginger Lemon Grass Ice Cream and Balsamic Vanilla Reduction

8 8 oz Salmon Fillets
Poach to 140 degrees in a court boullion.

Balsamic Reduction
1 cup balsamic vinegar
1 vanilla bean
1 tsp fresh black pepper
Chop vanilla bean, mix with vinegar and black pepper, simmer until about3/4 reduced.

Savory Ginger Lemon Grass ice Cream
2 cups milk
2 cups cream
4 eggs
2 T finely chopped ginger
2 T finely chopped lemon grass

Simmer spices in milk for 1 hour. Add cream and eggs, and heat to 180. Chill and prepare in ice cream maker.

Serve salmon with 2 oz scoop of ice cream and drizzle with balsamic syrup.




Citrus Grilled Salmon
by Toni Alexis
# 125

Ingredients:

Salmon
Oranges
Basil
Seasoning Salt
Mesquite Marinade
Butter
Balsamic Vinegrette
Pepper
Cilantro

Add Seasoning Salt, Basil, Pepper, Mesquite Marinade, and Vinegrette to Salmon and Marinate for several hours.

Next wrap Salmon in foil and squeeze orange juice over fish as well as a 1-2 tablespoons of butter, cilantro, and more basil.

Place Salmon on Grill and cook until done.

Salmon will be moist, tender, and taste oh so delicious!




Simply Salmon Grilldown w/ Spanish Rice
by Simply salmon grilldown with spanish rice
# 126

Fresh 8 oz. salmon fillet

Marinate with:
1/2 cup balsamic vinegar
1/2 cup honey dijon mustard
sprinkle well with goya adobo seasoning
sprinkle well with dried parsley

combine vinegar and mustard, season with goya seasoning and parsley, refrigerate for 1 hour and then grill.

Two packages Uncle Ben’s spanish rice
two cups of mushrooms sauted with onions
1 package cooked broccoli
olive oil
goya seasoning
black pepper to taste

Cook spanish rice and broccoli according to directions.

In pan, heat small amount of olive oil, cook mushrooms and onions until soft. Add cooked rice and broccoli and season with goya seasoning and fresh black pepper. Serve hot with grilled salmon.




Tropical Island Slow Cooked Salmon
by Steamy Kitchen
# 127

serves 4

4 (6oz) salmon filets
2 tablespoons honey
1 1/2 tsp sea salt
freshly ground black pepper
1 orange, sliced into 1/8″
1 onion, sliced into 1/8″
2 teaspoons minced fresh mint
2 tablespoons crushed macadamia nuts

Brush honey on salmon, season with salt and pepper and let sit at room temperature for 20 minutes. <- important. Otherwise the time in the oven will be devoted to un-chilling your salmon, instead of cooking it.

Preheat your oven to 250F. Grab a pan big enough to hold all fillets in single layer. Alternate slices of oranges and onions to make a “bed” for the salmon.

2. Place the salmon fillets on the bed. Cook for 30 minutes. To test for doneness, stick a sharp paring knife into thickest part of fish, if it goes in an out very easily, its done. Even if you leave it in the oven for an extra few minutes, don’t worry, it is impossible to overcook the salmon this way….unless you, uh, leave it in the oven for a week.

3. Top with mint and macadamia nuts. After cooking, the salmon is going to look almost exactly the same as when you first put it in. Don’t worry, after 30 minutes in the oven it is cooked.

recipe + more photos here




Best Salmon Ever
by Pamela Newberry
# 128

First, make the sauce:

1 stick unsalted butter
2 garlic cloves, sliced
1/4 C. soy sauce
2 T. American-style mustard
1 T. ketchup
1 T. Worchestershire sauce

Combine all the ingredients in a saucepan over low heat. Simmer until the butter is melted and the flavors are well blended, about 15 minutes.

In the meantime, start your grill. We use a charcoal Weber, but I guess you could use a gas grill, just as long as it has a cover. When the coals are HOT, brush the top of a large salmon fillet with a generous amount of sauce. Put the salmon skin side down on the grill and cover. Cook for 8 -10 minutes (we like ours on the medium rare side). Uncover the grill and slide large spatula between the skin and the meat. Leaving the skin on the grill, remove it onto a platter.




Salmon Tandoori Brochettes w/ Mango Salsa
by Cevasco Claude
# 129

Ingredients:
To make 8 skewers
4 medium Atlantic Salmon fillets (cut from the thicker middle section of the fish), weighing about 4-5oz (110-150g) each
1 and a half tbsp Tandoori paste
1 tbsp natural yoghurt
Juice of half lemon
1 tsp olive oil
Salt and pepper

For the salsa
1 ripe mango (diced)
red chilli ( to taste)
Juice of half lemon
4 spring onions (finely chopped)
1 tomato (chopped) or medley of yellow-green-red
1 tbsp fresh coriander, (chopped)
Splash of olive oil
Salt and pepper to taste ( more pepper than salt)
Method:
1. Preheat the grill/BBQ to hot. Cut salmon fillet into 1″”(2.25cm) cubes and reserve 2. Combine the tandoori paste (Spice Store) yoghurt, lemon juice, olive oil and seasoning and pour over the salmon. Leave for 10 minutes in the refrigerator 3. To make the salsa, mix together all the ingredients, check the seasoning and then chill.
4. Thread the salmon onto skewers ( tip: place your skewers at least 15 minutes in cold water before using) Place under the hot grill for 5 minutes turning once.
5. Serve with a rice of your choice (jasmin white ) & and the mango salsa on a side or on the top Thank you Claude Cevasco - Las Vegas- Nevada




Hazelnut Crusted Salmon over Sautéed Asparagus & Basil Potato Puree
by Christopher Hoss
# 130

for fish
1 fillet salmon
1/4 cup chopped hazelnuts
1 egg
1/4 cup milk
1 oz. clarified butter
salt and pepper to taste

for sauce
miso beurre blanc
2 oz shallots
1 clove garlic
1/2 cup lobster stock
1 cup heavy cream
4 oz whole butter
2 tsp miso paste
salt and pepper to taste

for asparagus
1 oz butter
1 clove garlic
1 tsp chopped fresh parsley
salt and pepper to taste

for basil potato puree
1 potato
1/2 bunch basil
olive oil
1 oz butter
1/8 cup half and half
salt and white pepper
-make basil pesto and add to pureed potatoes.




Salmon Fillet, Spinach & Cheese Baked in Phyllo
by Saul Zeichner
# 131

2 cans wild Alaskan salmon
2 TBS Lime Juice
2 TBS Lemon juice
Sprinkling of lat sauce
salt n pepper

Preheat oven-350 degrees. Mix all igredients except hot sauce. Sprinkle hot sauce on top. Salt and pepper. Put in the over for about 30 minutes. IT’S DELICIOUS! Enjoy.




Poached Ginger Salmon w/ Mashed Peas
by Mary Anne Young
# 132

Salmon Directions

1 lb. salmon fillet(s)
4 Tbsp. butter, softened
1 Tbsp. finely diced fresh ginger
Juice from 1 large Lemon
Salt to taste

1. Prepare a cooking pouch out of foil by placing a sheet of foil on a flat surface that is twice the length of the fillet(s).

2. Place the salmon on half of the foil. Sprinkle salt on fillet(s) to taste.

3. Combine butter, ginger and lemon juice until blended. Spread butter evenly on salmon.

4. Close pouch by folding foil over the top of fillet and crimping the edges together, curling the bottom piece of foil over the top of the upper piece.

5. Place pouch on cookie sheet or in baking pan.

6. Bake in 400 degree oven for 20 minutes, or until desired wellness. Serve immediately.

Mashed Peas Directions

1 lb. frozen peas
2 c. water
1/2 c. cream or evaporated milk
Salt and pepper to taste

1. Bring water to boil in medium pot.

2. Add peas and cook uncovered for five minutes until softened but still bright green. Drain excess water from peas.

3. Combine peas with cream, salt and pepper in food processor, or hand masher. Blend or mash until most peas are smooth.

4. If desired, reheat on low heat in medium pot. Can be served as hot or cold dish.




Noteworthy Northwestern Nut Encrusted Salmon
by Margee Berry
# 133

Serves 4
1/2 cup finely chopped Hazelnuts
1/3 cup panko
3 tablespoons flour
3 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped fresh chives
1 teaspoon sea salt
1/2 teaspoon black pepper
2 large eggs
4 center cut skinned wild salmon fillets(6 ounces each)
1/3 cup grapeseed or mild olive oil
2 tablespoons unsalted butter
2 cup sliced mixed wild foraged mushrooms
1/3 cup dry crisp wine such as an Oregon Pinot Grigio
2 ounces River Valley Chevre with sun-dried tomatoes, basil and garlic

Mix together in a 9-inch pie plate the hazelnuts, panko, flour, parsley, chives, salt and pepper. Beat eggs in a shallow medium bowl. Dip the fillets in the egg then dredge into the panko mixture. Heat oil over medium-high in a large non-stick skillet, pan fry fillets until desired degree of doneness turning once about 4 minutes per side. Place fillets on paper towels to drain then transfer to serving platter.
While cooking salmon prepare mushrooms by melting butter in a another large non-stick skillet then saute mushrooms for 5 minutes. Add the wine until in boils, remove from heat and whisk in the chevre until melted and smooth. Serve mushroom mixture over salmon.




Sweet Soy Grilled Salmon
by Erin Kaplan
# 135

1 c soy sauce

3/4 c brown sugar

2 tsp ginger paste

salt and pepper

4 6 oz salmon fillets

Season salmon with salt and pepper. Mix soy sauce and sugar until sugar is completely dissolved. Stir in ginger paste. Pour in zip-lock bag and place salmon in. Place in refrigerator and let marinade for at least 3 hours.

Grill to your liking. Seve it up with your favorite grilling sides.

Note: I like my salmon medium-rare, so I place my fillets over high flame and cook for about 3 1/2 minutes per side.




Grilled Caper Citrus Salmon
by Krissy Cook
# 136

2 tablespoons olive oil

2 tablespoon butter

2 tablespoon Dijon mustard

3 garlic cloves, minced

1 teaspoon parsley

1 teaspoon cilantro

3 tablespoon capers

1 ½ tablespoons freshly-squeezed lemon or lime juice

1/8 tsp. of pepper

3 pounds fresh salmon

Sauté all ingredients except Salmon over medium heat for five-minutes in a small sauce pan

Place salmon fillet on a piece of heavy-duty foil sprayed with Pam spray, with edges folded up, to make a pan. I use also a cookie sheet to carry the fish to and from the grill.

Pour sauce evenly over fish before cooking.

Place fish on grill in it’s foil pan and cover the grill lid.

Barbecue over hot coals for 10-20 minutes, depending on the thickness of fillets.

Bon Appetite!!!




Toasted Seaweed Crusted Salmon, Lemon Tamari
by Lori Lynn Stokoe
# 137

Sauce: Whisk 1 T. each of fresh lemon juice, tamari, mirin, and olive oil together. Set aside.

Grind 1 sheet of torn toasted seaweed (nori) in a food processor with 1 t. of sesame seeds, 1/2 t. red pepper flakes, sea salt and fresh ground pepper to taste.

Wasabi Butter: 1/4 stick of soft butter mixed with 1 t. of wasabi powder and a squeeze of lemon juice.

Dredge the Salmon in the toasted seaweed mixture. Sauté the Salmon in olive oil over medium high heat for about 3 to 4 minutes per side.

To serve: Place the Salmon over the sauce, and top with a dollop of wasabi butter. Garnish with cucumber, lemon slices and chives, if desired. Delicious!

For a visual step by step please visit Taste With The Eyes blog:
http://tastewiththeeyes.blogspot.com/2008/06/toasted-seaweed-crusted-salmon-lemon.html

Seaweed Crusted Salmon




Tamari Salmon w/ Bok Choy
by gaile
# 138

8 oz fillet of fresh king salmon, skin on, cut into 4oz portions.
1 TB honey
1/4 cup wheat-free tamari (or regular soy sauce)
1/4 cup rice wine vinegar
1 TB fresh ginger, grated
2 cloves minced garlic
1/4 cup sake
1 large head of bok choi, white and green parts, sliced into 1 inch slices
sesame oil
wheat-free tamari (or regular soy sauce)
1 tsp fresh ginger, grated
1 clove minced garlic
1 TB black sesame seeds
1 cup short grain brown rice
2 cups water
1 minced green onion, white and green parts
black sesame seeds

marinate salmon in honey, tamari, vinegar, ginger and garlic for about 40 minutes. Remove salmon from marinade and reserve marinade.
Rinse the rice. Place rice and water in a heavy 2 quart saucepan with a well-fitting lid. Heat on high, uncovered, until it comes to a rolling boil. Reduce heat to very low, and cover with lid. Cook for 40 minutes or until water is absorbed. Keep warm, with lid on, until serving.
Spray a nonstick pan with a mist of olive oil. Heat pan over medium high heat until quite hot. Place salmon, skin side up, in pan and sear until nicely brown, about 4 minutes. Flip salmon so the skin side is down, and pour in the marinade. Once it starts to simmering, cover the pan and lower the heat to medium. Cook until the sauce is reduced by ½. Add sake and cover again. Simmer for about 3 minute to cook off the alcohol and reduce to a glaze. You want to have a few tablespoons of a nice thick sauce in the pan when you’re done. Don’t overcook it.
Meanwhile, heat a wok over medium high heat with a drizzle of sesame oil. After you add the sake to the salmon, add the sliced white parts of the bok choi fresh grated ginger, and a clove of minced garlic. When they start to cook, add the leafy green bits and a little tamari. Saute till the green just wilt, and sprinkle with the sesame seeds. Remove from heat.
Flip the salmon skin side up and peel off the skin before serving.
To serve, place ½ cup brown rice in center of plate. Top with half of the bok choy, and top that with one serving of salmon. Pour half of the sauce from the salmon pan over the salmon, and sprinkle with sesame seeds and garnish with green onion.
It’s all about mouthfeel on this dish. The bok choi is nicely crunchy, the rice is nutty and chewy, and the salmon practically melts in your mouth. The sauce brings it all together in a way that is balanced and exciting, and gives it a rich flavor without being overly fatty.

Salmon Souffle




Caper & White Wine Salmon
by Leigh Anne Farrell
# 139

1 1.5 lb. fillet of salmon
3 cloves of garlic
3 potatoes,peeled and cubed 1/2 inch
2 tomatoes,sliced thin
3 t capers
3 T pinot grigio
salt and pepper
cut the salmon fillet in to equal portion sizes. Place salmon on a doubled piece of foil (you are going to make foil packets). Season each fillet with garlic,salt and pepper. Place 3-4 tomato slices on top of each fillet. Sprinkle each fillet with one teaspoon of capers. Arrange equal amounts of potato cubes around each fillet.Splash with wine. Seal each packet and grill on a hot grill using the indirect grilling method and rotating 90 degrees twice for 10 minutes or until potatoes are tender.Opening carefully as steam will escape.




Seared Salmon w/ Salsa Verde
by Chef Diane
# 140

6 - 6 oz. pieces of salmon, skin removed

For salsa verde:
1-2 garlic cloves, finely minced
1/4 cup sherry vinegar, or cider vinegar
1/2 c. each fresh Italian parsley and basil leaves
1/4 c. each fresh chives, tarragon and thyme leaves
1 T. Dijon mustard
3 slices Pepperidge Farm very thin white bread, crusts removed
3 T. capers
6-8 cornichons, or baby sweet gherkins (depending on size)
1/2 c. olive oil
salt and pepper to taste

Place minced garlic and vinegar in a ramekin, and let sit 10 minutes or so. This process mellows the garlic, by “cooking it.”

Place herbs, bread, mustard, and vinegar mixture in a food processor and pulse to combine. Scrape bowl, and pulse until combined.

Add capers, and cornichons and pulse, and scrape again.

Stream in the olive oil, and season with salt and pepper to taste.

Makes approximately 2 cups.

Set aside.

For salmon:

Preheat oven 400 degrees.

Season salmon with salt and pepper. In a saute pan over medium high heat, sear the salmon well on one side, until nicely browned and crispy.

Carefully turn the salmon and sear on the other side for just a few minutes to seal in the juices.

Transfer to a sheet pan and finish in the oven until cooked through. Cooking times will vary depending on the size and thickness of the fish

Place fish on plate and spoon some of the salsa verde on top.

I usually serve this with either rice or boiled baby potatoes, and a colorful vegetable medley.

This recipe can be altered to suit anyone’s taste.

Add whatever your favorite herbs are, but be careful of sturdy herbs like rosemary as they may change the texture slightly.

If you prefer you can substitute a portion of the vinegar with lemon juice, (it will be less acidic) however I love the flavor of the sherry vinegar.




Sesame Crusted Maple Soy Salmon
by Janet Sanders
# 141

2 Salmon fillets
2 tablespoons pure maple syrup
3 tablespoons soy sauce
1/2 teaspoon fresh ground ginger
1/2 teaspoon red pepper flakes
1/2 teaspoon of ancho Chile paste
(found at most whole foods stores)
Bean Sprouts (Prepackaged)
2 tablespoons olive oil

Combine maple syrup,soy sauce,ginger,red pepper flakes and chile paste into a bowl. Whisk with fork until well blended. Brush onto salmon fillets and grill about four minutes on each side, continuing to brush on soy maple mixture throughout grilling. Remove salmon from grill,brush with olive oil and lightly coat each fillet with sesame seeds. Add salmon back to the grill and allow to cook for an additional minute on each side. Remove from grill and plate salmon, add a bed of raw bean sprouts on top. Enjoy!




Cowboy Marinade for Salmon
by Sharon Hayball
# 142

1 T. Brown sugar

1 T butter, melted

1 T olive oil

1 T soy sauce

1 clove garlic, finely chopped

Mix all ingredients together and marinate salmon at least 30 min but no longer than 60 min.

Broil or bake salmon as you would normally do.

I double the recipe for 4 fillet of salmon.




Italian Marinated Artichoke Salmon
by Bonnie Shaw
# 143

Ingredients:

4 salmon fillets
1 jar marinated artichokes
3 tlbs minced scallons

Preparation:

Preheat oven to 350
Drain artichokes reserving liquid. Cut artichokes into 1″ pieces.

Line baking sheet with aluminum foil. Place 1/2 marinade on foil. Place salmon fillets on marinade. Cover with remaining marinade, artichokes and minced scallons. Cover and bake for 20 to 30 minutes depending on size of fillets.

Alternately, wrap marinated fillets in foil with marinade and artichokes and grill until done.

The sweetness of the salmon and the flavor of the artichokes are a perfect blend.

Enjoy




Wasabi Pea & Potato Crusted Salmon w/ Sushi Garnishes
by Mickey Kitterman
# 144

1/2 cup wasabi peas
1/2 cup instant potato flakes
1/2 teaspoon kosher salt
4 tablespoons olive oil
4 eight ounce salmon fillets

For garnish:
Pickled ginger, soy sauce, and wasabi paste.

Coarsely grind the peas in a processor.

Mix the ground peas with the potato flakes and the salt.

Brush the tops of the salmon fillets with 2 tablespoons of the oil, and press the pea mixture into the salmon.

Place the fillets on a non-stick baking sheet, and drizzle the fillets with the remaining oil.

Bake at 400 degrees for 10 to 12 minutes for medium rare.

Serve with sushi garnishes (pickled ginger, soy, and wasabi).




Honey Dijon Salmon
by Beth
# 145

4 (4to6 oz) salmon fillets
1/8 tsp salt
1/8 tsp pepper
2 Tbsp Dijon mustard
2 Tbsp melted butter
1 1/2 tbsp honey
1/4 cup soft breadcrumbs
1/4 cup finely chopped pecans
2 tsp chopped fresh parsley

place fillets skin down in 13 x 9 x2 pan, sprinkle with salt and pepper
combine mustard, honey, butter and brush on fillets
combine bread, pecans, parlsy and spoon evenly on top of each fillet
bake 450 for 10 minutes or until fish flakes easily.




Honey Soy Salmon
by Núria
# 146

Ingredients for 4 servings: 500 grs. of Salmon, 6 garlic cloves, 1 green onion, 1 spoontable of thyme, 100 grs of honey, 1 dl of balsamic vinegar, 35 ml of soy sauce, 2 dl of fish stock (or water if you don’t have any), some parsley, olive oil and salt.
Finely mince the garlics and the onion and make them sweat in a sauce pan with some olive oil (3 to 4 spoontable aprox) and the thyme. When the onion gets transparent, add the honey and caramelise.Add the vinegar and the soy sauce, let it reduce for one minute and add the fish stock. Cook at low/medium fire until the sauce thickens. Preheat the oven at 160°C. Wash and dry the salmon pieces and sprinkle some salt on top. Take another sauce pan and pour a little bit of oil, when hot, add the salmon with the skin down first and golden it a bit. Put the salmon in a recipient and pour the aromatic sauce on top. Place in the oven (middle rack) for 10 minutes. Mince the fresh parsley and when the salmon is ready and out of the oven sprinkle some thick sea salt on it and the parsley.




Salmon Fillets with Rhubarb Salsa
by Sharon C
# 147

Salmon Filet’s with Rhubarb Salsa

Salsa:(good if made a day ahead)
2 cups chopped Rhubarb
2 oranges (zest both oranges, squeeze the juice from one orange and cut out orange segments and cut into pieces from the second orange)
2 cloves garlic minced
1 small to medium onion chopped
3 TBSP honey
1 TBSP lime juice
dash of Kosher Salt
1/4 to 1/2 cup chopped Fresh Basil OR chopped Fresh Cilantro

Place Rhubarb and orange juice in saucepan and cook over medium heat until the rhubarb is tender but still holds its shape. Turn burner off and add the honey and lime juice. Place in the refrigerator until it cools. Add onion, garlic, herb (basil OR cilantro) and orange segments to the cooled rhubarb and stir. serve over Salmon.

Salmon Filet
1 orange
sliced onion rings
Italian Salad Dressing
Salt and pepper to taste
Place Salmon filet on a foil bed. lightly coat the filet with your favorite Italian salad dressing. Place sliced onion rings and orange slices on the fish. Salt with Kosher salt to taste. Bake in 375 degree oven or in Bar-B-Que until the fish is done approximately 20 minutes per inch, do not over cook. Garnish with orange zest.

Salmon is the consumate summer dinner from my childhood with fresh corn on the cob just brought in from the fields, new potatoes just dug from the fields, and fresh tomatoes from the vine, and a tall glass of lemon Ice Tea. Now that is summer to me.

Rhubarb Salmon




Maple-Glazed Salmon w/ Nectarine Salsa
by Hillary Omdal
# 148

Ingredients
Nectarine Salsa
Half a red onion finely chopped
3 nectarines (can substitute fresh peaches), chopped (slightly under-ripe is good)
Juice of two lemons, one reserved lemon for fish (three lemons total)
3 cloves minced garlic
1/2 tsp. ginger, finely grated
2 chopped scallions
1/2 Tbsp. each mint, parsley, cilantro all finely chopped
Freshly ground black pepper and kosher sea salt to taste
Pinch of Allspice

Salmon
1 ½ lb. salmon filet, skin on
2 Tbsp. pure maple syrup

Instructions
Preheat oven to 400 F.

Combine salsa ingredients and let salsa macerate 10 to 15 minutes.

Coat a shallow baking dish with non-stick spray and place a 1 ½ lb. salmon filet in dish, skin-side down.

Pour maple syrup on salmon and rub lightly into flesh, let sit for a few minutes. Spoon the salsa over the salmon, covering all exposed surfaces. Salmon should be completely covered.

Dust with fresh ground pepper.

Bake salmon, uncovered, until the liquid at the edges just begins to sizzle, about 12-15 minutes. Fish should flake easily with a fork.

Remove the salmon from the oven and let rest for 10 minutes before testing doneness. The salmon will continue cooking after it is removed from the oven. After resting, use a paring knife to peek at the thick part of your fillet. It should be opaque at the edges, while the center maintains a quasi-raw darker pink color; think medium-rare.

Serving suggestions: Strawberry spinach salad and coconut basmati rice.

Maple Glazed Salmon




Salmon Patties w/ Tartar Sauce
by Danita Kratochvil
# 149

1 1 lb. can salmon, undrained
1 egg slightly beaten
1 T. grated onion
2 T. flour
1 T. lemon juice
¼ t. salt
1/8 t. pepper
1 T. chopped parsley
Cracker crumbs
3 t. melted oleo
Combine salmon, egg, onion, flour, lemon juice,
Salt, pepper, parsley and 1 cup of cracker crumbs. Mix
w/fork until blended, shape into patties. Flatten patties
slightly, dip into additional cracker crumbs and fry in
oleo.

Tartar Sauce

1 cup of miracle whip
2 T. finely chopped dill pickle
1 T. chopped parsley
1 t. grated onion
Mix miracle, whip, pickle, parsley and onion. Refrigerate.




Ramen Salmon
by Toni
# 150

1lb salmon filets
4TB butter melted
Juice of one lemon
1 pkg portion ramen noodles
lemon pepper seasoning
garlic powder
Black pepper
Preheat oven to 350-400 degrees
Melt butter on stovetop or in microwave, add juice of one lemon to butter.Pour over fish in an oven safe dish, take ramen noodles and crush throughly and sprinkle liberally on salmon, pushing them on fish so that they adhere, put lemon pepper,garlic and black pepper on fish. Cook until fish flakes easily about a half hour depending on thickness.
Serve with lemon wedges or a condiment of your choice.




Dill Salmon
by Joyce Wolfe
# 151

Season the fresh salmon with fresh ground pepper, garlic salt, and a some fresh sprigs of dill. Place in a covered microwavable dish. For one serving, microwave for 3 minutes, two servings 4minutes. Carefully remove the lid as steam quickly escape and could cause a burn. Before serving, squeeze a small amount of fresh lemon over the cooked salmon.




Mexicali Salsa Salmon
by Jody Anderson
# 152

Salsa
1 can diced tomatoes drained
1 can black beans, rinsed and drained
1/2 cup chopped black olives
4 green onions chopped
1 tbl. chili powder
salt and pepper to taste

You can also add to taste:
garlic, avacado slices, cilantro, and jalapeno’s

Pass the salsa with the salmon or put on top before serving.




Planked Salmon w/ Maple Mustard Cider Glaze
by Sally Sibthorpe
# 153

1/4 cup maple syrup
1/4 cup apple cider
2 tablespoons dijon mustard
1 1/2–2 pound wild salmon fillet
1 teaspoon Old Bay Seasoning (or other seafood seasoning)
1 cedar or alder wood plank, soaked in cold water (submerge at least three hours)
3 tablespoons minced tarragon leaves
1 tarragon sprig, for garnish

Place maple syrup, apple cider and mustard in a small saucepan. Bring to a boil over medium setting, and cook for 4–5 minutes, or until thickened.

Heat barbecue grill to medium hot coals or to medium hot setting.

Season skinless side of salmon with seafood seasoning, and lay it skin-side down on top of the soaked plank. Spoon the maple glaze evenly over salmon, and sprinkle with tarragon. Place plank on the grill, and close lid or cover.

Grill for 12–15 minutes, or until salmon flakes easily with a fork. Remove salmon from heat, and garnish with tarragon sprig, if desired.

Note: Italian parsley may be substituted for the tarragon, if desired.

Makes 3-4 servings




Poached Wild Sockeye w/ Creamy Mustard Sauce & Cucumber Salad
by John Petrasanta
# 154

Serves: 2 Difficulty: Easy

1lb Wild Sockeye Salmon scaled with pin bones removed, sliced into two fillets
¼ Vidalia onion
1 Lemon
2 Bay leaves
1 tablespoon black peppercorns
8 cups water
1 cup Chardonnay
2 thin slices Whole Grain or Pumpernickel Bread, toasted
Mustard sauce (recipe follows)

Cucumber Salad (recipe follows – should be made in advance)

To a piece of cheesecloth, add onion, 2 quartered pieces of lemon, 2 bay leaves, and peppercorns. Wrap cheesecloth around ingredients, twist ends, and tie off. Add water, Chardonnay, and cheesecloth wrap to a large pot and bring to a simmer for 20 minutes (if you don’t have cheesecloth, you can add the ingredients directly into the liquid, simmer for 30 minutes, drain, and return liquid to the pot). Turn the temperature of the pot down to just under a simmer. Add Salmon to the liquid, fully submerging, and poach to desired doneness. For two 8-ounce fillets, approximately 8-10 minutes will result in salmon just cooked through, leaving center barely translucent. Carefully remove from the liquid and plate with cucumber salad and toast. Top salmon with a little of the mustard sauce. Remember that the sauce is an accompaniment, don’t add too much so that it takes away from the delicious flavor of this amazingly moist, wild fish.

Mustard Sauce

¼ cup Dijon mustard
1 teaspoon wholegrain mustard
1 tablespoon sugar
4 tablespoons heavy cream
2 tablespoons Citrus Champagne Vinegar (if unavailable, use champagne vinegar & add a squeeze of fresh lemon)
Sea salt
Fresh cracked pepper
¼ cup Extra Virgin olive oil
1 ½ teaspoons capers, rinsed and drained
3 tablespoons fresh baby dill

In a small bowl, whisk together mustards, sugar, heavy cream, vinegar, a dash of the salt & pepper. Continue to whisk and slowly add olive oil while whisking. Add capers and dill. Set aside or cover and place in refrigerator if made in advance.

Cucumber Salad

1 Large seedless cucumber
Salt
¼ red onion
1 teaspoon sugar
1 tablespoon fresh baby dill
2 tablespoons Citrus Champagne Vinegar (if unavailable, use champagne vinegar & add a squeeze of fresh lemon)
Sea salt
Fresh cracked pepper

Make this in advance. Chop ends off of cucumber and peel to leave a pattern of skin/no skin/skin…etc. Slice cucumber on a bias and slightly thicker than for a typical cucumber salad. Place sliced cucumber in a colander and add salt. Toss and let sit in colander for roughly 15 minutes. Rinse and leave in colander for an additional 5 minutes to drain.

Place cucumber slices in a medium bowl. Add the red onion, sliced very thin. Add sugar, dill, vinegar, and just a dash of the salt & pepper. Toss, cover, and refrigerate.

This makes for a delicious lunch or brunch. The creamy sauce and salmon pair extremely well together and the cucumber salad is very refreshing. The thin toasts add a nice crunch to the meal, rounding it out nicely. Paired with a slightly oaky Chardonnay, some sunshine, a light sea breeze, and your favorite companion, it makes for the perfect afternoon.

Poached Salmon




“Salmon Loves Bacon” w/ Wilted Arugula
by Morgan Omdal
# 155

Makes 4 servings.

4 (5- to 6-oz) center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons horseradish, 2 teaspoons garlic, mixed together
4 bacon slices
2/3 cup sliced shallots (2 large)
2 tablespoons olive oil
1 large bunch arugula, large stems discarded

Utensils:
4 (10- to 12-inch) metal skewers

Preheat broiler and place broiler pan about four inches from heat.

Wash arugula and remove stems; set leaves aside.

Pat fish dry and sprinkle with salt and pepper, then spread curved sides with horseradish-garlic mixture. Lay one bacon slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.

Arrange fish, bacon sides down, on preheated rack of broiler pan and broil three minutes, then turn over and broil until fish is just cooked through and bacon is crisp, three to four minutes more.

While salmon broils, heat oil in a 12-inch heavy skillet over medium heat, add shallots, stirring occasionally, until they begin to brown, three to five minutes. Add arugula and cook, covered, stirring occasionally, until just wilted, one to two minutes. Season with salt and pepper.

Serve salmon over arugula and shallots.




Citrus Soy Salmon
by Debbie Allen
# 156

4 one-quarter pound salmon fillets
4 tablespoons olive oil
1/3 cup orange marmalade
1/4 cup soy sauce
Plain couscous

Heat olive oil to medium high in a small frying pan. Sear fillets on both sides until brown. Combine marmalade and soy sauce; pour sauce over fillets, cover, turn off heat and leave on the burner 10 minutes. Serve over plain couscous; spoon pan gravy over salmon. 4 servings.




Tarragon Butter Poached Salmon w/ Seafood in a Liquor Feta Cream Sauce
by Chef Jeff James of The Cleveland Grill Bistro & Winery
# 157

Tarragon Butter Poached Salmon
with Little Neck Clams, Black Mussels and a Pan Seared Jumbo Scallop and a
Clam And Mussel Liquor Feta Cream Sauce.
Garnished with Fried leeks

Tarragon Butter Poaching Method:
Heat Butter half stick of unsalted butter in pan to slow boil with Fresh Tarragon, add the salmon (6) Oz. and cook with slow boil 3 min each side , don’t burn the butter. Salmon will absorb all the juices and make this very good….

Pan Seared Scallop:
Heat Olive oil in a pan, when hot and a Scallop that has been seasoned with Salt, Pepper and Garlic about pinch of each. cook on each side for 1 minute and then place in a 400 degree oven for 3 minutes

Steam Clams and Mussels:
Place 3 clams and 3 mussels in a pan with Garlic Cloves and White Wine, any Chablis is good about 1/4 cup , something you like to drink. Cook till they open , save Liquor for your sauce, remove Shell Fish and set aside.

Shell Fish Liquor Sauce:
Place Shell Fish Liquor in pan with Cream and Feta Cheese and bring to boil and cook to thickened and then sprinkle Lemon into sauce , just for taste.

Garnish With thin sliced of deep fried Leeks and freshOregano




Salmon Fillets
by TBTAM
# 158

Equal parts each soy sauce, rice wine vinegar, sesame oil and Asian fish sauce (1tbsp each per fillet, adjust accordingly)

Marinate salmon for 20 minutes. Broil (not too close, on 2nd shelf down from the broiler in our oven)10-12 mins till done. Serve

Salmon Souffle




Dad’s Delicious Grilled Salmon + Leftover Salmon Salad + Chopped up Salmon Skin for the Dogs
by JJ Abodeely
# 159

No Waste, All natural, No Measuring!

Dad’s Grilled Wild Salmon Baste:
Melt some butter in a bowl
Add white wine, lemon juice, a little crushed garlic, lots of capers, and a little cayenne

Baste salmon fillet and allow to sit at room temperature for 20mins.

Place directly on medium heat grill, indirect flame, skin side down. Re-baste once. Leave on until moisture beads on top (~20 mins). No flipping and DON’T OVERCOOK! Remove from grill and separate skin.

Enjoy with fresh seasonal veggies, salad, some warm bread, and the rest of the wine!

Leftover Salmon Salad:
Make some couscous
Mix in chunks of leftover salmon
Add artichoke hearts
Add sliced and pitted kalmata olives
Chopped red peppers
Sliced red onion
Cherry tomatoes
Some chopped fresh basil
More capers
Just a LITTLE balsamic vinaigrette
Mix and enjoy!

With leftover salmon skin for a shiny, healthy coat for your dog:
Chop up into chunks
Add a little bit to your dog’s regular food for several meals

Salmon Souffle




Wild King Grilled Salmon w/ Cilantro Pesto
by John Idstrom
# 160

1 pound wild king salmon fillets or steaks

Marinade/glaze
3 Tbs extra virgin olive oil
Juice from 1 lemon minus one Tbs (reserved for pesto below) Splash of white wine
2 cloves garlic, crushed through garlic press Salt and pepper to taste

Cilantro Pesto
One bunch cilantro
1/4th cup pine nuts
1 Tbs lemon juice
1 cup extra virgin olive oil
Salt and pepper to taste

Combine ingredients for marinade and mix well to emulsify (you can do this by putting ingredients in a jar with non-leaking lid and shaking vigorously for 20 seconds). Reserve one-third of the marinade for use as glaze and pour the remainder over the salmon. Marinade for no more than 30 minutes. Grill salmon over charcoal (preferred) or gas grill to just barely reach medium. Brush with reserved marinade frequently while cooking.
While salmon is marinading, prepare pesto. Place first 3 ingredients in food processor and pulse to chop finely. With motor running drizzle in olive oil in a thin stream. Add salt and pepper to taste.
Dollop a spoonful of cilantro pesto on each fillet or steak and cook for 2-3 minutes. Remove from grill and serve.
Recipe serves 4 generously.




Tuscan Salmon w/ Grape Wine Sauce
by Molly Ruhlman
# 161

1 tsp each Salt, ground mustard, and dried crushed thyme
1/2 tsp ground pepper
4 salmon steaks/fillets (6 oz each)
2 tsp honey
3 tbl EVOO
2 quarts spinach leaves
1/2 tsp minced garlic
2 cups halved red seedless grapes
1/2 cup red wine

Rub salmon with honey and mixed dry seasoning, Brown in olive oil, both sides.
Toss spinach with 1 tbl olive oil and minced garlic in a 13×9x2 baking pan.
Place browned salmon on top of spinach
Bake at 300 for 10 minutes
Saute grapes in browning pan, add wine, bring to a boil then let reduce.
Serve salmon on top of spinach and top with grape and wine sauce.




Salmon l’Orange
by Kevin D Weeks
# 162

Salmon l’Orange
Serves 2.

2 6-oz. salmon fillets
1/2 cup Triple Sec
3 Tbsp. soy sauce
3/4 tsp. hot Spanish paprika; separated

Whisk together the Triple Sec, soy sauce, and 1/2 teaspoon of paprika. Pour a small amount in a plate and set fillets, flesh-side down, in the plate. Marinate for four hours in the refrigerator.

Heat broiler.

In a small sauce pan, reduce remaining marinade to a thin syrup. Place fillets on a foil-covered baking sheet, brush with reduced marinade, and sprinkle with remaining 1/4 teaspoon of paprika. Cook on second rack from top for 7 to 10 minutes until browned and salmon just flakes.

Serve drizzled with any remaining marinade.




Sumptuous Summer Salmon
by Karen A. Dance
# 163

Salmon filet - figure 1/3-1/2 lb. per eater To cook the salmon:

Brush pan with 1 T. olive oil
Place the salmon skin side down in the pan.
Brush the filet with soy sauce.
Sprinkle with brown sugar and dill.
Bake at 300 degrees for 20 minutes or until done.

Serve with the following sauce:
(enough for four servings)
1 pound grape or cherry (red and yellow) tomatoes cut in half - ¾ cup chopped fresh basil ½ cup good Italian olive oil
1 shallot chopped
1 ½ T. fresh lemon juice
1 T. drained capers




Soy-Glazed Salmon
by Donald Siegel
# 164

4 Salmon steaks
6-oz. bag of baby spinach
1/4 cup soy sauce
2 tablespoons rice vinegar
1 garlic clove, rushed
1 tablespoon grated ginger
2 tablespoona dark brown sugar
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper

Roast salmon 5 minutes at 450 degrees. In bowl, whisk remaining ingredients, except spinach, with 2 tablespoons water. Pour most of glaze over salmon and roast 5 minutes longer or until it flakes. Place salmon on raw spinach and drizzle with remaining glaze.




Father’s Day Salmon
by Erica Walker
# 165

1 large fillet of salmon, 1-inch thick
1 bottle Grey Poupon
2-3 c. chopped herbs (cilantro, basil, parsley, rosemary, mint, green onion, any other herbs that you love… Remove all stems, use only the leaves. Use a knife to finely chop and grind up all herbs. DO NOT use a food processor.)
*Roasted garlic, crushed
Hollandaise (optional)

Slather salmon with Grey Poupon, use the whole bottle. Top with herbs (lots and lots) and roasted garlic. Cover so it looks like a nice, thick “herb blanket”. Cook in oven at 325 degrees for 20 minutes (20 minutes per inch of thickness) in a glass baking dish or cookie sheet (or something oven proof) Serve with *garlic oil (from roasted garlic–see below), fresh squeezed lemon, and hollandaise. Great with rice, veggies, or crackers. (I served my Dad’s over a bed of cooked spinach and garlic)

*Roasted Garlic: get 2 parts canola oil to 1 part fresh, peeled garlic cloves. Get oil hot (350 degrees- no lower) add garlic. When oil is teeming, remove from heat and allow to cool while in pan. It will still bubble for a long time, that is what you want. Allow to cool down to room temp. Store in a mason jar… oil, garlic, and all!




Salmon Patties
by Marionetta Smith
# 166

1 can salmon
1 egg
15 Soda crackers

In a medium sized bowl break up the salmon with a fork. Add a beaten egg. Crush the soda crackers into medium crumbs. Add to salmon. Mix thoroughly. Let stand for a few minutes until crackers absorb all the liquid from the salmon. Shape into patties. Heat 3 Tbs oil in non stick skillet and fry patties until golden brown on both sides.
Variation: Coat patties with cornmeal and bake in a 350 degree oven until crisp and browned.




Marinated Salmon w/ Gnocchi
by Karen Ordanic
# 167

4 salmon steaks

Marinade:
2 tsp grated ginger root
3 cloves minced garlic
2 tbsp sesame oil
1 lime juice of one lime
2 tbsp soy sauce

Rub the salmon steaks with the grated ginger root and minced garlic.
Combine sesame oil, lime juice, and soy sauce and pour over the steaks.
Marinate one hour, turning occasionally.

Remove the salmon steaks from the marinade.
Fry in olive oil approximately five minutes on each side.

GNOCCHI
Prepare one package of gnocchi according to the package directions.

CREAM SAUCE
2 tbsp butter
2 tbsp all-purpose flour
1 cup heated milk
1/3 cup heavy cream
salt
white pepper

Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer over low heat for 5 minutes. Stir in cream. Season with salt and pepper.

Break salmon into bite-size pieces and add to the sauce gently stirring.
Add boiled gnocchi and stir.
Sprinkle with chopped parsley and/or dill.




Salmon, Couscous & Fried Corn
by Niki Hampton
# 168

Salmon

My grocery store didn’t have any fresh salmon when we shopped last, so I had to buy the frozen variety. This is fine they are scaled, skinned, boned and cut to perfect portions, so it does take a lot of the work out. Spray a baking dish with cooking spray and place the salmon in the dish. Pre-heat the oven to 350°. Season the salmon with salt, pepper and lemon juice. If you want something different go ahead. I topped my salmon with sweet chili sauce when it came out of the oven. Bake for about 15 minutes, or until it flakes apart easily.

Couscous

This couldn’t be easier. I use the boxed, instant coucous. They have them in a variety of flavors, I made plain-it’s good and my toddler loves it!

Fried Corn

Yeah, this probably sounds a little wierd, but it’s tasty. I had a couple of corn on the cobs left from earlier in the week. So, I cut the corn off the cob and tossed it with a little salt, pepper and chipoltle chili powder and into a skillet with a little hot oil. Fry over medium-high heat until they have a little color.




Stuffed Salmon
by Charity Doyl
# 169

1 medium sized salmon, cleaned –preferably deboned and halved.
1/4 C. butter
2 TBSP freshly minced garlic browned in 1 tsp. oil.

In a medium bowl, combine the following ingredients, mix well and stuff into the belly section of the salmon and arrange in a baking dish. Dot the the top of salmon and belly area with butter.
1/2 C. Soysauce
2 T. lfresh emon Juice
1 large onion, chopped
2 TBSP fresh garlic, chopped
2 C. Tomatoes, chopped
1 TBSP fresh parsley, chopped
1 tsp. black pepper

Preheat oven to 350 degrees. Bake salmon covered in foil for 30-40 minutes or until done. Top with browned garlic and serve with steamed rice.




Cedar Planked Salmon
by Tricia Lance
# 170

Recipe: Soak cedar plank in water for at least one hour prior to grilling.
Baste salmon by squeezing fresh lemon juice over entire fish.
Sprinkle dill over top of fish.
Lightly sprinkle ‘Old Bay Seasoning’ over entire fish.
Cover fish with a layer of alternating pieces of thinly sliced lemon and red onion.
Grill on cedar plank at medium heat.




Ponzu-Basted Salmon on Seasoned Rice w/ Pea Shoots & Pickled Veggies
by Lisa Dillman
# 171

For the Rice
1 1/2 cup short grain Japanese Rice
2 1/4 cups water
3 ounces rice vinegar
2 ounces sugar
1 tsp kosher salt
2 tsp black sesame seeds

Place the rice and water in a small pan and bring to a boil. Stir the rice and reduce heat to low; cover and simmer 20 minutes, then turn the heat off and allow to sit, covered for 10 more minutes. Combine the vinegar, sugar and salt and stir together; set aside for a few minutes to allow the sugar to dissolve. Pour it over the rice and toss with a fork. Place rice into bowls and sprinkle with sesame seeds.

For the Salmon
2 5 ounce pieces of wild salmon, skin attached
1/2 cup rice vinegar (unseasoned, please) salt
1/2 cup ponzu (equal parts soy sauce with fresh lemon or lime juice)

Preheat the broiler. About 15 minutes before you are ready to grill, place the salmon in a plastic bag and pour the rice vinegar over; this is optional but begins the cooking process with acid, and I think it leads to a very mellow-tasting and tender finished product). Place the salmon in a flame-proof, shallow baking sheet, skin side up. Douse with a little ponzu and sprinkle with salt. Broil for about 7 minutes, basting continuously with the ponzu sauce. Serve on the seasoned rice.

Tear the pea shoots into 1-2″ pieces and drizzle with good extra virgin olive oil and sprinkle with a tiny pinch of kosher salt. Place on top of the salmon, along with a few pickled vegetables, such as radishes or turnips (available in Japanese grocery stores).

Ponzu-Basted Salmon




Grilled Beer-Basted Wild Salmon
by Chris Burrows
# 172

16 oz Wild King Salmon Filet
6 oz Lager Beer of choice
1 Shallot
4 tbsp Butter
1 lemon
1/4 tsp paprika
1 clove Garlic
Parsley

Prepare basting sauce. Pour beer (preferrably flat) in to medium saucepan. Finely dice shallot and add to beer. Squeeze juice from one lemon into mixture, add paprika and garlic (whole clove). Add butter and place over meduim heat, stirring until buttler is completely melted and shallots are soft and translucent. Remove garlic clove and discard. Add finely chopped parsley.

Place salmon, skin side down over medium-hot coals. Drizzle 1/2 basting mixture over salmon, close lid and allow to cook for 12-14 minutes. Add remaining basting mixture and close lid for 2-3 more minutes. Salmon will easily flake and be opaque all the way through the filet. Basting liquid creates a steam cooker which keeps fish moist and adds a very mild flavor that enhances the great salmon taste.

Opt: Can also be hot-smoked, using soaked alder chips. Serves 4 (or two if you’re like me)




Pan Seared Copper River Sockeye Salmon w/ a Wasabi Potato Puree, Sautéed Carrots, Buttered Edamame & a Valencia Orange, Fennel & Snow Pea Slaw
by Lindsay Kinateder
# 173

Pan Seared Copper River Sockeye Salmon
4 ea. 4-6 oz. Copper River Sockeye Salmon Filets
1 tsp. each salt and pepper to taste
2 Tbsp. Extra Virgin Olive Oil
Method of Preparation:
1. In a large sauté pan heat Olive oil over high heat. When oil begins to ripple. Add seasoned salmon filets and sear for approximately 4 minutes. Once a golden crust has formed, flip filet over and cook on reverse side until filet reaches 145°F or to your liking, approximately 4 more minutes.

Champagne Dill Butter
1 ea. Shallot, minced
1 tsp. Olive oil
1 cup Champagne or White wine
1 Tbsp. Dill, minced
¼ Cup Butter
Method of Preparation:
1. In a small sauté pan heat olive oil over medium heat. Add shallot and sauté until tender. Add champagne and reduce over high heat to 2 Tbsp (approximately 10 minutes). Chill and set aside.
2. Combine reduced champagne, dill and butter. Roll into cylinder and chill. Just before service cut small ¼” medallions and place on top of cooked filet.

Wasabi Potato Puree:
2 ea. Yukon Gold Potatoes, peeled, cubed
2 tsp. Prepared Wasabi
1 cup Cream
2 Tbsp. Butter
Salt and Pepper to taste
Method of Preparation:
1. Fill a large pot with cold water, add Yukon potatoes, 1 Tbsp salt and bring to boil. Boil potatoes until fork tender, approximately 15 minutes. Puree potatoes using food mill or ricer.
2. Meanwhile combine wasabi, cream, and butter. Bring to boil and pour over riced potatoes. Season to taste with salt and pepper and hold hot until service.

Sautéed Carrots and Buttered Edamame
6 ea. Baby Carrots, tops trimmed, peeled
2 Tbsp. Butter
Salt and pepper to taste
1 cup edamame, peeled
1 Tbsp. Butter
Method of Preparation:
1. In small pot bring salted water to boil. Blanch Carrots for 2-3 minutes until ¾ of the way done. Shock in ice bath and set aside.
2. Just before serving heat butter in sauté pan over medium to high heat. Add carrots and sauté until tender, 1-2 minutes.
3. Just before removing pan from heat, add peeled edamame, butter, salt and pepper.

Valencia Orange, Fennel and Snow Pea Slaw
¼ ea. Fennel Bulb, sliced into thin strips
1 ea. orange, segments removed, juice reserved
2 ea. Radishes, sliced into thin rounds
10 ea. Snow peas, sliced into thin strips
1 Tbsp. Dill, chopped
Method of Preparation:
1. Combine all ingredients, season to taste with salt and pepper and remaining orange juice. Chill until ready to serve.

Ponzu-Basted Salmon




Bumpy’s Garlic Salmon
by Greg Wysin
# 174

First, we all go on up to the Grand River, just me an the boys from down at Slim’s FatBoy Inn over there in Portage County. We stop off at the drive thru an pick up a big ol’ mess o ‘beer, and smokies and chips and stuff fer the trip. We git to the river bout six in the mornin, git us our spots cause its pretty busy, then we fish fer about four hours. By then we got us a good mess o fish, an head back to the bar.

Slim takes them fish and guts em, cleans em all up, and then flips em on over to his cook Bumpy. We all call him that cause he’s got a big ol bump on his haid thats been there for years. We’re not sure what it is and we dont ask. That wouldn’t be nice, and we all like Bumpy, except for that wife o his, man that’s a whole nother story for a whole nother contest. She’s a prize I tell ya…well, one day, she shows up wearing this tank top and …..ooops, nahh better not tell ya bout that.

So anyway we gets back to drinking at the bar, then Bumpy starts a frying them pretty ol Steelhaids (thats what we call em here) up in olive oil, with lots o garilc and a itty bit o parsley.

That’s about it. Pretty simple. Thats how we like it here.

Damned good eatin we always tell ol Bumpy. Then we do it all again the next week. Its all a lot o fun.

Til Bumpy’s wife comes by with that damned tank top on.

wooooh




Grilled Wild Alaskan Salmon
by Kim Morgan Moss
# 175

2- 4 to 5 pound Salmons gutted, head and tail removed ½ cup good quality olive oil ½ cup balsamic vinegar
4 tablespoons of Spice Mixture (recipe below)

Cut diagonal slices on each side of the salmon cutting through till you reach the bone.
Drizzle the balsamic vinegar and olive oil on each side of the salmon. Sprinkle 2 tablespoons of the mixture on each salmon making sure to season both sides.
Place salmon on a pre-heated med-high heat on grill for about 12 -15 minutes each side. Check to see that the fish is flaky in the center for doneness. Serve and enjoy being careful of any bones.

Spice Rub Mixture

2 teaspoons of each of the following spices: kosher salt, celery seed, cayenne pepper, black pepper, onion pepper, garlic powder, dry mustard, fennel seeds, Hungarian paprika, oregano, sage, thyme, coriander.

Ponzu-Basted Salmon




Parmesan Salmon
by Robyn Curtis
# 176

One side of salmon
squeeze juice from one lemon on to salmon and sprinkle with black pepper, thyme, and fresh chopped garlic.

While that sits, mix together one cup of sour cream and one cup of shredded Parmesan cheese. This should be a very thick mixture and if you have a large salmon you may need to double the sour cream mixture.

Spread the mixture evenly over the salmon and broil until the top is golden brown and bubbly. Time to eat!




Amy’s Guinness BBQ ed Salmon
by amy milich
# 177

Amy’s Guinness BBQ ed Salmon
1 whole salmon
1 cup brown sugar
5 tbs. minced garlic
2 tbs. Sea salt
2 tbs. Fresh ground pepper
1 whole lemon
1 can Guinness draft

Take your whole salmon and make a tinfoil boat around it, make sure it is big and deep enough for all your Guinness. Next take your brown sugar, garlic, salt and pepper and mix them together in another bowl. Next take your whole lemon and slice it thinly. Next take your brown sugar mix and pack it in and on your salmon, finally lay your lemon slices in and on your salmon and slowly pour your whole can of Guinness draft on your salmon.
BBQ until done. This is very good.




Pinot Grigio Poached Salmon Italiano
by HY Liu
# 178

Roasted Pepper Orzo:
1 pound orzo pasta
1 tablespoon olive oil
2 ounces white onion, finely chopped
1/4 cup chicken broth
2 tablespoons butter
3 ounces roasted red bell pepper, drained and chopped
1/4 cup fresh Italian (flat leaf) parsley leaves

Cook pasta to al dente in salted water, according to package directions. Drain pasta to arrest cooking. Dry the pasta pot and place over medium-high heat. Heat oil in pot and sauté onion until tender. Add chicken broth and butter to pot. When liquid comes to a boil, return drained pasta to pot along with roasted pepper and parsley, tossing to mix well. Set aside and keep warm.

Poached Salmon:
1 750-ml bottle Pinot Grigio
2 teaspoons fennel seeds
2 tablespoons fresh oregano leaves
2 sprigs fresh rosemary
2 teaspoons green peppercorns
2 pound wild king salmon fillet (skin on)
1 medium lemon, sliced
salt (optional or to taste)
1 teaspoon white pepper (or to taste)
2 tablespoons minced fresh garlic
2 tablespoons minced fresh shallot
2 tablespoons fresh thyme leaves
2 tablespoons capers, drained
2 tablespoons butter, cut into pats

Put wine, fennel, oregano, rosemary, and peppercorns in the bottom section of a fish poacher. Bring liquid to a boil, then let simmer covered for 10 minutes. Pat salmon dry on both sides. Arrange lemon slices in a single layer in the top section of the poacher; then, place salmon on top of the lemon slices, skin side down. Season salmon with salt and white pepper. Sprinkle garlic, shallot, thyme, capers, and butter evenly over the fillet. Set salmon into the poacher. Cover and bring to a boil for 8 minutes. Turn off heat without removing cover of poacher and let sit for 5 more minutes, or until desired doneness.

Balsamic Sauce:
2 tablespoons butter
1 teaspoon honey
2 teaspoons Balsamic vinegar
2 teaspoons poaching liquid (from above)
1/4 teaspoon dried red pepper flakes

Melt butter with honey in the microwave. Whisk in vinegar, poaching liquid, and pepper flakes.

Strain 3/4 cup of the remaining poaching liquid into a saucepan and reduce to 1/4 cup over medium-high heat.

Transfer salmon from poacher to a platter. Surround salmon with orzo. Drizzle reduced poaching liquid and balsamic sauce on top of salmon to serve.




Rob’s Salmon Steaks
by Rob Lusk
# 179

This recipe came together after years of cooking salmon steaks on an indoor grill, and adding things along the way. It is now our “signature” salmon dish and every-time I cook it, it gets rave reviews, plus Its’ quick, easy and uses ingredients you probably have on hand. I have served this to “fish haters” and the smiles on their faces says it all! In all honesty, I just lay the steaks out and dress the salmon steaks with each of the below ingredients one at a time. You can substitute brown sugar for the honey, and fresh dill for dried.

4 Salmon Steaks
2 Tablespoons Dark Soy Sauce
1 Tablespoon Honey
2 teaspoons Toasted Sesame Oil
3 teaspoons Dried Dill
White Pepper

Heat grill or prepare barbecue to make a hot fire.

In a small bowl combine soy sauce, honey and sesame oil.
Wisk until well blended. Brush (or spoon on) both sides of the steaks with the sauce. Sprinkle the dill over each piece of fish (don’t be skimpy) and a few turns of white pepper per side. Each piece should be well coated with the sauce and dill.

Grill the steaks about 2.5 minutes a side (2 for rare), turning the steaks 45 degrees after a minute and a half.
Flip after the 3 minutes are up and repeat.

Note: if you have problems with fish sticking, don’t turn the fish, just cook for 3 min and flip. This dish can also be broiled or baked. It’s easy and fantastic.

Serve with a nice rice pilaf and steamed asparagus.

Enjoy!




Honey-Citrus Glazed Cedar Planked Grilled Salmon
by Eric Bushman
# 180

Ingredients
6 4oz Salmon Fillets
1/2 Cup Orange Juice
1/2 Cup Honey
1 Tablespoon Lime Juice
1/4 teaspoon Liquid Smoke
1 Tablespoon Finely Diced Onion
1 Clove Garlic Finley Chopped
1 Tablespoon Fresh Chopped Parsley
1/2 teaspoon Chili Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Paprika

Special Equipment
Cedar Plank

1) Soak the cedar plank in water for at least 30 Minutes

2) Combine all the Sauce ingredients together. Stir until well combined. Note: If your honey is being stubborn heat the mixture just until you can combine the ingredients.

3) Marinade the salmon in the sauce for 30 Minutes.

4) Preheat your grill to medium-high. Preheat you oven to 350F.

5) Place Salmon on grill. Place the cedar plank on the grill next to the salmon. Note: You want to take the cedar plank off the grill when you can start to smell it, It is ok for it to start to change colors. Just don’t let the plank catch fire.

6) After two minutes rotate the Salmon 45 Degrees but still on the same side.

7) After another two minutes flip the salmon over.

8) After two minutes place salmon on Cedar plank and transfer to oven.

9) Bake in the oven until done. The Salmon will flake easy when done. If you have an instant read probe thermometer the internal temperature should read 150F.

10) Enjoy a delicious Salmon dish with your favorite sides.




Betty’s Bourbon Salmon
by Betty Peterson
# 181

4 skinless salmon fillets (about 6 oz. each), 1/4 teaspoon freshly ground black pepper, 3 garlic cloves minced, 1 TB fresh lime juice, 1 TB grated peeled fresh ginger, 2 TB soy sauce, 3 TB bourbon (I use Marker’s Mark), 3 TB brown sugar. Combine all ingredients into a large ziptop plastic bag and seal. Marinate the salmon for several hours, turning occasionally. Heat a large nonstick skillet over medium heat coated with cooking spray. Add the salmon and the marinade to the pan and cook approximately 4 minutes on each side. Place fillets on plates and drizzle each serving with about 1 TB green onions and 3/4 teaspoon toasted sesame seeds. Delicious!!!




Whole Grill-Baked Salmon w/ Danish Mustard Sauce
by Barbara Greiner
# 182

Charcoal - indirect method
Gas - Indirect method Low Heat

8-10 lb. wholr salmon, cleaned
melted butter. or salad oil
l/2 cup lemon juice
l Tablespoon worcestershire sauce
l Tablespoon prepared mustard
l/2 teaspoon basil
l/2 teaspoon garlic salt
l/2 teaspoon salt
l medium onion, thinly sliced
l lemon, thinly sliced

Make an aluminum foil pan large enough to hold the salmon, brush surface of foil pan with melted butter or oil.
Place fish on foil pan. Combine lemon juice, worcestershire sauce, mustard, basil and salts. Brush some of this mixrure in the cavity of the fish. Arrange half of the onion and lemon slices in a row in the cavity of the fish. Brush outside of the fish with butter or oil. Overlap remaining onion and lemon slices down the top of the fish. Drizzle remaining lemon juice mixture evenly over the fish. Seal foil completely. Place on rack, cover kettle, cook l-l/2 to
l-3/4 hours or until thickest part of the salmon flakes easily with a fork. DO NOT TURN FISH DURING COOKING.
10-12 servings

Danish Mustard Sauce

1 teaspoon pale mustard powder
l Tablespoon prepared mustard
2 teaspoons sugar
1/2 teaspoon salt
1 Tablespoon vinegar
l Tablespoon vegetable oil
1/2 cup sour cream

Mix all ingredients together. Serve over fish.

This no-fuss, easy clean-up salmon looks spectacular because the fish stays entact as it is not necessary to turn it over in order to cook both sides. It also showcases the fisherman or fisherwoman’s catch.




Grilled Wild Alaska Salmon on Tropical Summer Salad
by Roger Ward
# 183

Serves 4 (4-6 oz salmon)

1-1 1/2 lb fillet of Wild Alaska Salmon about 1″ thick
4 Blood oranges (3 peeled and segmented, 1 thinly sliced) (tangerines may be substituted if Blood oranges not available)
1 medium jicama - (about 3/4 lb)
1 mango trimmed and cut into 1/2″ cubes
1 small red onion peeled, sliced thin (reserve 4 slices for garnish)
1 teaspoon salt
1 fresh jalapeno chile stemmed, seeded, and finely chopped (optional)
3 tablespoon olive oil
Juice of one lime
1 bunch cilantro leaves washed and dried. Reserve a few dozen or so leaves for garnish.

Salad
Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and cut into 2-inch strips. Place in a non-metallic bowl.

Peel three (3) of the blood oranges and cut segments by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch any juice.

Coarsely dice all but four slices of the red onion and add to jicama.

Add the remaining ingredients to the bowl and toss gently. Chill 2 hours.

Grilled Salmon

Rinse fillet and pat dry. Cut fillet into 4 equal portions. Lay fish skin side down on a piece of heavy-duty aluminum foil. Salt and pepper lightly Crimp edges of foil to fit against fish. Arrange foil-supported fish on grill. Place lid on grill. Cook until fish is opaque but still moist (about 10 minutes).

Service
Place one-fourth of salad mixture in center of each serving plate. Arrange grilled salmon fillet on top of the salad. (Removal of skin is optional) Garnish top of salmon with 1-3 slices of orange, with slice of onion optional. Garnish serving plates with remainder of orange and onion slices and cilantro leaves.




Doug’s Mayo Salmon
by Douglas Hodson
# 184

2- Lbs. Filet of Salmon/with Skin on
4- Tbl of Real Mayonnaise
4- Cloves of Minced Garlic
1- Tsp of Lemon Pepper
2- Tsp of Dill Weed
2- Tbl of finely grated Parmesan Cheese
½ Can of Beer

Mix all ingredients together except the Parmesan Cheese. Spread generously over the filet of Salmon.
Make a cooking pan with one inch sides with heavy duty Aluminum Foil. Double the aluminum foil and fold up the sides to make the pan. Place the Salmon in the middle of the aluminum foil pan. Pour ½ of the Beer in the Aluminum foil pan, lift the fish up and let the beer flow under the fish.
Preheat the BBQ to 400 degrees and place fish in BBQ with lid closed and cook for 15 minutes. Add the remaining Beer to the pan, and sprinkle the Parmesan Cheese & cook for 10 more minutes. Depending on the thickness of the filet it might take longer; Check before serving to make sure fish is done. You can also cook this in the oven using the same directions, but the last 6 minutes put the fish under the broiler in the oven to brown the Parmesan cheese.

Doug Hodson
Kenmare, ND

Doug’s Mayo Salmon




Salmon w/ Dill & Cucumber Sauce
by Catherine Nance
# 185

Salmon with Dill & Cucumber Sauce
Yield: 2 servings

2 salmon steaks
2 ¾ Tbsp. lemon juice
2 ¾ Tbsp. olive oil
¼ dried dill weed
Salt and fresh ground pepper to taste

Sauce:
¼ c. + 2 ½ tsp. sour cream or sour cream*
1 Tbsp. + ½ tsp. mayonnaise
¼ tsp. dried dill weed
¼ c. + 2 ½ tsp. coarsely grated, pared cucumber
Fresh lemon juice to taste
Fresh ground pepper to taste

* To make mock sour cream, combine one 8 oz. container low-fat cottage cheese and 1 ½ Tbsp. skim milk in blender. Blend until smooth like sour cream. Or use yogurt.

1. To the fish, mix lemon juice and olive oil with dill weed. Add salt pepper to taste.
2. Marinate salmon in foil, in this mixture about 30 minutes before cooking.
3. Meanwhile, prepare the sauce by mixing all the ingredients together and chilling the mixture.
4. Grill the salmon steaks in the foil until cooked. Serve either hot or cold with sauce.




Grilled Pacific Salmon w/ Shitake Mushrooms
by Jan Laes
# 186

Serves 4
4 -6 ounce fillets of Wild Salmon (skin removed)
1/3 cup of marinade (recipe to follow)
2 quarts of broth (recipe to follow)
1 quart cooked sticky rice
12 Shitake mushrooms

Marinade-
2 ounces of fresh ginger peeled and fine julienned
1 Tbs of Sambal Oelek
1 Tbs of lime zest and juice of 1 lime
2 tsp of light brown sugar
¼ cup of tamari (soy)
Combine all ingredients in 1 gallon zip lock bag with the 4 salmon fillets and refrigerate for 1 ½ hours.
Broth-
1 qt of Dashi (recipe to follow)
1 qt water
1 medium sweet onion, medium dice
1 cup of tamari
1 large ginger root fine julienned
1 tbsp Sambal Oelek
Combine all ingredients in a medium sauce pan and simmer for 1 hour(do not boil). Remove from heat and allow to cool for 15 minutes then strain. Return to stove and keep warm.
Fine julienne ½ cup of carrots and green onions and cut ¼ cup of leeks into ½” squares. Five minutes prior to plating, add to broth and simmer.
Dashi-
1 qt cold water
2 small pieces of Konbu (rinsed)
1 cup Bonito flakes
In a sauce pan combine the Konbo with cold water. Heat to simmer (do not boil) for 15 minutes then add Bonito flakes. Simmer for another 7-8 minutes then strain.
Sticky rice
1 pt calrose rice (short grain if available)
2 pints of water
To cook rice place in sauce pan bring to boil then remove from heat and cover until water is absorbed. Allow rice to cool in a plastic container and cover with lid.
Su- ½ cup rice vinegar
¼ cup mirin
¼ cup sugar
1 pinch of salt
Heat all ingredients in a sauce pan until sugar is completely dissolved then cool.
When both rice and su are cool begin to fold su into rice. To ensure the rice is kept in good condition use a wooden spoon and stroke only sideways coating each grain with su.
Cut 6 leek leaves and place in boiling water for 2-3 minutes then into an ice bath. Lay each one out flat cut to approximately 1 ½ “ wide, trim ends leaving enough leaf to wrap around rice patty.
Using wet hands form the rice patties (approximately 1/3 cup each after pressed) then wrap a leak leaf over the top of each rice patty with cut ends on the bottom. Wrap each patty with foil and place in a warm container for serving.
Remove Salmon fillets from the marinade and pat dry. Rub peanut oil on fish and place on medium high preheated grill. Grill to desired doneness achieving visible grill marks. At this time place Shitake mushrooms on grill and remove when salmon is done.
To plate: Place rice patty in center of deep plate. Position Salmon fillet on top of rice patty. Ladle an appropriate amount of broth with simmered vegetables onto plate. Place 3 Shitake mushrooms onto each plate (top side up). Garnish with chives and serve.

Smoked Salmon Bagel Panini




Grilled Salmon w/ Lemon & Dill
by Jim Taylor
# 187

Ingredients:
-Fillet of Salmon
-Light Mayonnaise, 1/4 cup per lb of salmon -Lemon and Pepper Seasoning Salt, 1/4 to 1/2 tsp per lb of salmon -Dill Weed, 1/4 to 1/2 tsp per lb of salmon -One Fresh Lemon, thinly sliced

Preheat grill on medium heat. Meanwhile, place salmon on heavy duty foil, skin side down. Spread mayonaise on salmon and sprinkle lemon and pepper seasoning salt and dill weed. Top with lemon slices.

Place on grill rack, cover, and cook over medium heat 10-20 minutes, depending on thickness. Salmon should flake easily when done.

Using a spatula, carefully lift the filet from the foil, leaving the skin behind. For larger filets, this should be done in sections. Transfer the salmon to a serving plate. Serve with additional lemon if desired.




Jerk Spiced Grilled Salmon w/ Mango Habanero Butter & Island Rice
by Renee Pokorny
# 188

Jerk Spiced Grilled Salmon with Mango Habanero Butter and Island Rice
Idea: I love jerk spice on salmon. It brings out all its natural flavor. Toping it with a fruity spicy butter just makes it that much better. Yum Yum . . . hope you enjoy this easy to prepare meal and give your friends the WOW FACTOR. Even you non-cooking friends will love the taste and how easy it is to make!!
7
** Mango Habanero Butter**
One half cup Kerrygold Pure Irish Butter
One quarter cup minced, peeled, pitted mango*, drained of excess moisture
One and one half teaspoon minced, seeded and deveined fresh habanero chile
Two teaspoons finely grated lime zest, one teaspoon will be for garnish
One tablespoon minced chive, additional five sprigs for garnish

** Island Rice **
One cup reduced fat coconut milk
Three quarter cup low sodium chicken broth
One cup long grain white rice
One half teaspoon kosher salt
One quarter cup scallion
One quarter cup cilantro
One quarter cup toasted chopped macadamia nut
One quarter cup chopped roasted red bell pepper

**Jerk Spiced Grilled Salmon**
One teaspoon Jerk seasoning
One teaspoon creole seasoning
One half teaspoon fresh cracked pepper
Six (six ounce) center-cut salmon fillet (about 1 inch thick) with skin, pin bones removed

** Mango Habanero Butter ** Whip butter and then fold in the mango, habanero and one teaspoon lime zest and one tablespoon minced chives until well combined. Using wax paper, roll into a one and a half inch thick log and refrigerate for one to two hours to allow it to set up. Cut into six slices just before service.

** Island Rice ** In a two quart saucepan add the coconut milk, chicken broth, rice and salt. Heat to boiling; stir once or twice. Reduce heat, cover and simmer fifteen minutes. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Remove from heat and place into a large bowl. Add the scallions through roasted red bell peppers. Fluff with fork.

**Jerk Spiced Grilled Salmon** In a small dish mix together the jerk seasoning, creole seasoning and pepper. Divide the mixture atop the salmon fillets. Gently rub mixture into the salmon flesh. Set aside while a grill or grill pan is heated to medium/high heat according to manufacture’s instruction. Be sure the grill is clean and run a paper towel dipped in oil across the grates to prevent the salmon from sticking.

Place salmon on the grill flesh side down and cook for four to seven minutes or until the salmon begins to release itself from the grill grates. Turn over and grill for another four to seven minutes. The salmon should be well colored on the outside and barely translucent at the center. Remove from grill.

Plate family style by placing the rice evenly across a platter. Place the salmon atop the rice and top each fillet with a slice of the mango butter. Garnish with reserved lime zest and chive sprigs.

Serves six.




Crispy & Juice Summer Salmon
by Winnie Yeung
# 189

ingredient:
(part a)
2 red salmon fillet(no skin pls), dice
1 cup of diced apple (red or green)
1 cup of diced pineapple (fresh or can, drain the juice)
1 teaspoon lemon juice
3-4 table spoon miracle whip/ mayo
1/2 teaspoon table salt

(part b)
10-15 piece frozen spring roll wrap (need to defrost)
1/2-1 cup bread crumbs
2 egg yolks (beaten)

Instructions:

mix part (a)in a bowl, then spread a table spoon of the mixture and put in centre of spring roll wrap, then fold the right and the left of the wrap to the centre to avoid leakage of the stuffing, work out the wrap in cylinder format finishing. Using a kitchen brush to paint yolk on the surface of both the entire roll, then put into pan of bread crumb, roll it to ahere to its surface

Then bring them deep fried til golden brown and serve with lettue (optional)or extra miracle whip or mayo (if required)




Mango Grilled Salmon w/ Goat Cheese Slaw
by Kim Shuman
# 190

this recipe serves 2 for the salmon and makes about 7 cups of slaw

2 salmon fillets (I used Alaskan wild sockeye from TJ’s)

BBQ Sauce
3/4 of a champagne mango, diced( about a generous 1/2 cup)
1/4 cup dark rum
3 tbl. dark brown sugar
2 tbl mashed banana, the riper the better but any will do
zest and juice of 1 small lime
1/4 tsp cardamon
1/8 tsp fresh ground black pepper
1/8 tsp cayenne, more or less to taste
pinch sea salt

The best way to prepare the mango is to slice lengthwise just about to the center pit on both sides, leaving a thin slice containing the pit. You will not use this piece. Hold the mango and carefully run your knife along the inside, just to the skin, and dice (like you would an avocado). Then gently push the skin in the opposite direction, exposing the diced pieces. You can now slice them easily from the skin.

Place all the ingredients for the sauce in the food processor and process until the mixture is pureed. Then add the mixture to a small, heavy sauce pan and cook on med high heat, stirring often, until it begins to thicken. This took about 12 minutes on my stove. Once it has thickens, I pushed it through a fine sieve to give it a smoother consistency.

When you are ready to cook the salmon, be sure the grill is cleaned and oiled. I also rubbed the salmon with a bit of olive oil and gave it a lit sprinkle of kosher flake salt. Place the fish on a nice, hot grill, skin side up, for about 7 minutes or until a nice crust has formed. Flip the salmon, brush generously with the sauce and continue cooking for about 7-9 more minutes, depending on the thickness of the fish. I brushed the fish again, halfway through. When the fish is thoroughly cooked, remove and serve with a bit of the relish on top.

Mango Cucumber Relish
the remainder of the diced mango, about 1/4 cup
the same amount of peeled, diced cucumber
a splash of rum,about 1 tsp
a bit of brown sugar, about 1 tsp
pinch of salt

Combine all ingredients ahead of time and let them sit in the fridge until ready to serve, giving the flavors a chance to get to know one another.

Goat Cheese Slaw
4 cups finely sliced green cabbage
3 cups finely sliced red cabbage
1 1/2 cup finely grated carrot
1/2 cup finely grated green pepper
4 oz goat cheese
4 oz creme fraiche
zest of 1 lemon, about 1 tbl
2 tbl lemon juice
3 tbl grapefruit vinegar, any fruity vinegar would be fine
salt and pepper to taste

I used the food processor to to all the slicing and grating to save time. You could certainly do this without one, just slice them finely. Place all the sliced veg in a large bowl.

Combine the goat cheese with the creme fraiche and stir until smooth. Then add the remaining ingredients and give a good stir. Add the the veggies and toss, then taste again for additional s & p. Let them sit in the fridge for a few hours to chill. Give them a good toss again before serving.

Mango Glazed Salmon




Summer Salmon Medley
by Lashun Wallace
# 191

2 - salmon filets, skinned (can use fresh or frozen) cut into chunks
1 ½ cups - frozen corn
1 - small bag of shredded red cabbage
1 - cup white wine or white cooking wine ½ teaspoon each salt, black pepper, paprika Squeeze of lemon wedge (optional) Dash Tabasco (optional) Oil spray (like Pam or other brand)

Spray the pan & on medium heat, saute the corn, just until soft.
Next, add the red cabbage & the seasonings saute just until soft.
Then add the salmon, the cooking wine & cover the pan with a lid until the fish is opaque/firm (just about 7 minutes). If you like squeeze lemon & a dash of Tabasco before serving.

My Summer Salmon Medley is perfect for summer or winter and doesn’t cost a fortune to make. This dish can be served hot or cold over the following:

Whole Grain Brown Rice
Wide Egg Noodles
In a spinach, corn or flour tortilla wrap Or on top of Romaine salad, no dressing is needed It is also delicious alone

Background:
I’ve been cooking since I was 5 years old. I’m a true lifetime foodie. I’ve been married for 18 years and truly enjoy the experience of cooking for my husband and my family. I love to create new dishes out of very little or a lot of food. This is one of many dishes that I created that my husband has raved about. I hope you enjoy too.

Thank you,

Lashun Wallace
Tyler, TX




Sweet & Smokey Grilled Bacon Wrapped Salmon Steaks
by Rhonda Maiani
# 192

4 bamboo grilling skewers (soak in water ten minutes before skewing salmon)
4 slices thick cut bacon
4 wild salmon steaks
2 tablespoons olive oil
2 teaspoons Old Bay Seasoning
½ cup apple jelly
2 teaspoons green onion; finely chopped
2 teaspoons red bell pepper; finely chopped
2 cloves garlic; crushed
Freshly ground black pepper
4 lemon wedges for garnish
Mixed greens

Set your grill at 325 or medium/low setting. Soak bamboo skewers for ten minutes in a long flat glass or metal pan.

Wrap bacon around the sides of the salmon steaks; secure bacon to the sides of the salmon with bamboo skewers. Sprinkle Old Bay seasoning on both sides of the salmon then drizzle olive oil on both sides as well.

In a small mixing bowl, combine apple jelly, green onion, red bell pepper, garlic, and black pepper.

Place salmon steaks on grill rack. Using a cooking brush, baste salmon with the apple jelly mixture on each side—at the beginning of the cooking process. Continue to baste and turn the salmon to be sure that the salmon is glazed, the bacon is crispy, and the salmon is not browning too quickly. You will cook each side approximately five minutes or until the salmon is flaky; yet firm.

Serve on a bed of mixed greens with lemon wedges. Sprinkle with more fresh ground black pepper if desired.




Salmon Sirianni
by Chris Sirianni
# 193

Using Alaska’s Copper River Salmon

Fillet of Copper River Sockeye Salmon
2-4 pounds Fresh caught Alaskan Copper River Salmon

Vegetables / Fruits
1 bunch green onions(course chop)
1 large lemon(½ sliced, ½ for juice)

Staples
2-heaping handfuls brown sugar
1 –stick butter sliced into pats
1/3 bottle Crystal brand hot sauce
To taste salt & pepper
1 foil grilling pan make from two sheets of aluminum foil
1 spray Pam cooking spray
Large spoon for basting

Foil Pan Prep
Use heavy duty foil pull out two lengths approximately 1.5 times the length of your fish.
Construct a leak proof pan by stacking the foil sheets one on top of the other. begin folding sides and ends in once inch increments until they can stand vertical without support. (about 3 folds each)
Crimp the corners together by overlapping the side folds and end folds together.
Spray the pan with Pam Cooking Spray or butter to grease the surface.

1stGrilling
Salt and pepper the salmon and place on grill flesh side down.
Grill on high heat to sear.
Allow to cook until the skin begins to feels warm to the touch.
The lower photo illustrates how much the salmon should cook through prior to returning the salmon to the kitchen for seasoning.
The goal is to partially cook the salmon as well as sear the flesh to obtain
grill marks on the salmon.

Seasoning
Flip the salmon over, season again with a little salt, pepper and the juice of 1 lemon.
Generously shake on Crystal hot sauce, and add butter. If you would like more sauce for glazing increase hot sauce, butter, and brown sugar in relative proportions.
Generously add brown sugar, chopped green onions and lemon slices.
Head back to the grill.

2ndgrilling
Return foil boat and salmon to the grill set on high heat.
Move the lemons to the side allowing them to cook through.
Begin basting the melted brown sugar and butter liquid over the salmon.
As the sauce begins to darken, reserve several ounces for glazing just prior to serving. Continue basting the salmon until the mixture begins to look overly brown.
At this point close the grill cover and allow the remaining sugar mixture to blacken.

Remove the salmon from the grill.
You will produce a lot of blue smoke! Not to worry it’s normal.
Using a spatula, (long if possible) sneak between the salmon skin and flesh leaving the skin in place in the foil boat.

Salmon Sirianni




Lemon Garlic BBQ Salmon
by Jenn
# 194

1-2 lb. salmon fillet, including skin
1/2 cup mayonnaise
1 med onion, finely diced
6 cloves garlic, minced
2 small lemons (one juiced, one sliced into rings with seeds removed)
1/2 tsp dill (optional)

In a small bowl, mix the mayo, onion, garlic, juice from one of the lemons and dill (if desired).
Place salmon skin side down onto tin foil (depending on the size of the fish, sometimes two pieces of foil need to be folded together). Baste the flesh side of the salmon with a thin layer of the mayo mixture and top with the rings of lemon.

Tightly seal the salmon in the tin foil and place on a preheated barbeque on medium heat. Cook about 15 minutes, or until salmon is cooked through. Remove from heat and serve. The skin should stick to tinfoil and easily separate from the fish. Serve each piece topped with a cooked lemon wedge.

This has been a long time family favorite and makes an appearance at every barbeque!




Roasted Red Pepper Salmon
by Sue Scully
# 195

Dark sesame oil
High quality honey

1 ½ lb salmon fillet, skin-on one side

¼ cup brown sugar
2/3 cup finely chopped pecans
½ chopped roasted red peppers

Preheat grill.
Prepare foil pan doubled, with ½ sides Brush foil with sesame oil.

Place salmon, skin side down, on foil. Brush liberally with honey. Season with salt & pepper.

Mix remaining three ingredients in bowl with fork. Pat mixture over salmon.
Grill over medium heat on covered grill, approx. 20 minutes or until done.

Serve with roasted asparagus, seasoned with sesame oil and salt & pepper.




Wild Caught Coriander-Dill Salmon w/ Fresh Dill Aioli
by Stephen Reis
# 196

Coriander – Dill Seasoning

2 tbsp kosher salt
1 tbsp whole coriander seed
2 tbsp dill weed
1 tbsp dill seed
2 tsp yellow mustard seed
2 tsp brown mustard seed
1 tsp fresh ground black pepper
1/8 tsp ground bay leaf

Grind the coriander seed and the mustard seed in a spice mill or crack under a skillet. Mix all of the herbs and spices together in an air tight container. This mix will hold well for several months. This will give you 2 ounces of seasoning.

Fresh Dill Aioli

2 egg yolks
2 tbsp chopped fresh dill
2 cloves of garlic, finely chopped
2 tsp balsamic vinegar
Pinch of cayenne pepper
1 cup olive oil
1 tsp kosher salt
Fresh squeezed lemon juice

Whisk the first 5 ingredients in a small stainless steel bowl. Cover a small pot with a towel and place the bowl on top of the pot. This will hold your bowl steady while you slowly whisk in all of the olive oil. Add the salt and adjust the consistency of the Aioli with the fresh lemon juice. You want a thick, but pourable sauce. Place this in the refrigerator. This will be good for 5-7 days. This will give you about 1 ¾ cups of sauce.

To prepare the Fresh Wild Caught Salmon

Rinse the fresh wild caught salmon with cold water, place on a clean plate and brush with olive oil. Generously shake the Coriander – Dill Seasoning on the salmon.
Place the fish on a hot charcoal grill, skin side up. This will give you good marks on the presentation side of the salmon. Put on the cover and cook for about 5 minutes.
Turn over the salmon and cover again. Cook for about another 5 minutes, or until your desired doneness is achieved.
When done, remove the salmon from the grill and arrange on the plate with your sides. Spoon the Fresh Dill Aioli on top of the salmon and put a fresh lemon wedge beside it.
Serve to your guests. Bon Appitite.




Salmon in the Garden
by Leigh Anne Wilson
# 197

Topping

a sheet of frozen puff pastry, thawed
1 egg, beaten

Filling

2 lbs salmon fillets
Salt and Pepper
3 T butter
2 C scallions
2 garlic cloves, minced or 1 t dried minced garlic
1/4 C flour
3 C white sauce (4 T flour, 4 T butter, saute on medium heat, stirring constantly until light brown, then slowly add 3 C milk. Add salt and pepper to taste and stir for 5 minutes or until thickened.)
1 C vegetable broth
1 C frozen peas
1/4 C minced fresh dill
lemon juice to taste
cayenne pepper to taste

1. Cut the pastry puff into 12 rectangles. Brush with egg and bake at 425 for about 8 minutes or until puffed and light brown. Cool.

2. Lower temp to 400. Cut salmon into small chunks and season with salt and pepper. Spread salmon out in a 9×13″ baking dish.

3. Saute scallions and salt to taste in butter in soup pot over medium heat for about 5 minutes. Add garlic and saute for 30 seconds longer. Stir in flour. Gradually whisk in vegetable broth, then white sauce. Simmer for 1 minute.

4. Turn off heat and add peas, dill, lemon juice, cayenne. Pour mixture evenly over salmon.

5. Put puff pastry rectangles on top of casserole. Bake for 15 minutes.

Ta da! Delicious, and I was only out the money I spent on the salmon.




Keep it Simple Salmon
by Rosemary Woodlock
# 198

Serves 4
Total cooking time for meal: 20 min.

4 salmon steaks, ¾ inch thick, fresh or frozen and defrosted
1 cup balsamic vinegar
2 cups sliced carrots, may be packaged
½ cup heavy cream
2 tablespoons butter or margarine
1 tablespoon fresh or freeze-dried dill weed
pan spray
plastic wrap if microwaving

Arrange steaks in a circle with thicker ends facing out on a microwave-safe plate or serving dish, sprayed with non-stick pan spray. Cover tightly with plastic wrap if microwaving. Refrigerate until ready to cook.

Simmer 1 cup basalmic vinegar until thickened, about ten minutes, stirring from time to time to avoid scorching and to check thickness. Remove from heat until ready to serve.

Cook salmon on high in microwave for 8 minutes or bake in oven at 350° for 10 minutes. While salmon is cooking, heat butter in frying or saute pan until foaming. Add carrots and saute about five minutes, stirring to glaze all sides. Add cream and simmer carrots until cream is reduced and carrots are done to yourt taste. Sprinkle with dill.

Serve salmon immediately with carrots and pass basalmic sauce.




Fennel Crusted Salmon w/ Roasted Fennel, Tomato & Lemon
by Christine Snyder
# 199

Ingredients:
3 small fennel bulbs, sliced (reserve some of the fennel fronds for garnish)
2 tomatoes, sliced
2 stalks of green garlic
1 lemon, thinly sliced
lemon juice
olive oil
salt and pepper to taste
2-3 salmon fillets
2-3 tsp fennel seeds

Directions:
Preheat oven to 400 degrees.

Combine fennel, tomatoes, garlic and lemon slices in a large bowl. Drizzle with olive oil, a squeeze of lemon juice and season with salt and pepper. Toss to coat well and place in a roasting pan in the oven for about 25 minutes until vegetable are nearly fork tender.

Meanwhile season your salmon with a little olive oil, salt, pepper and top with some lightly crushed fennel seeds. Place on top of the roasting vegetables and continue to cook an additional 10-15 min depending on how much/how big your salmon is.

Pile some of the roasted veggies on a plate, top with a piece of salmon, drizzle with a little extra lemon juice and garnish with the reserved fennel fronds.

Fennel Crusted Salmon with Roasted Fennel




Wild Grilled Salmon w/ Orange Vinaigrette & Black Bean Salsa
by Angela Ochoa
# 200

Orange Vinaigrette
2 cups orange juice
1 tablespoon dijon mustard
1 tablespoon honey
1/4 cup seasoned rice vinegar
3/4 cup olive oil
1/2 teaspoon red chili flakes
1/8 teaspoon black pepper, ground
1/8 teaspoon salt

Heat orange juice into a medium saucepan. Cook over a medium-high heat.
Whisking frequently, until sauce reduces to 1/3 of a cup. Remove reduction into a mixing bowl, allow to cool. Combine; salt, pepper, honey, chili flakes, olive oil, rice vinegar,
and dijon mustard. Whisk until well combined. Set aside.

Wild Salmon Marinade
6 (8 oz.) Wild Salmon fillets, descaled
1 cup soy sauce
3 tablespoons honey
5 cloves garlic, peeled and minced
1 tablespoon ginger, peeled and minced
1/3 cup onion, peeled and minced
1/4 cup seasoned rice vinegar
2 tablespoons canola oil
1/2 teaspoon black pepper, ground

In a mixing bowl whisk; soy sauce,
black pepper, rice vinegar, onions, honey, garlic, canola oil, and ginger.
Place fresh salmon fillets into a large ziplock bag. Pour marinade into baggy. Place into refrigerator for 3 hours.

Black Bean Salsa
2 cups canned black beans, drained
1/2 cup sweet onion, chopped small
1 cup frozen white sweet corn, rinsed
1/2 cup red pepper, chopped small
1/4 cup canola oil
1/8 teaspoon black pepper, ground
1/8 teaspoon salt
1 teaspoon sugar
2 cilantro sprigs, tear leaves coarsely

In a mixing bowl whisk together; oil,
salt, pepper, and sugar. Add; red pepper, sweet corn, cilantro, and onion. Mix gently until well covered. Set aside.

Grilling Wild Salmon fillets
2 tablespoons butter

In a large skillet on medium-high heat,
add butter. When butter is melted;
place salmon skin side down, and cook for 3 minutes, or until skin is crispy. Gently turn to other side with spatula. Cook for an additional 3-4 minutes, or until your desired doneness. Remove fillets onto cookie sheet until ready for plating.

Plate salmon on serving dish skin side up, drizzle with orange vinaigrette and place a 1/2 cup of black bean salsa on partial side of fillet, flowing downwards onto plate.




Salmon in Phyllo
by Arlene Holt
# 201

6 oz salmon
4 green onions
honey
lemon
soy sauce
4 sheets of phyllo dough
butter.

assemble on phyllo green onions, top with salmon. sprinkle soy sauce on salmon just enough to cover top of fish. Squeeze one half lemon juice on fish and drizzle liberly with honey. Import to keep phyllo moist during process or it will dry. I use a damp tea towel to lay phyllo on during preparation and brush melted butter around edges of dough. One all is assembled close salmon by folding and tucking corners like a package. Flip on so smooth side is up and brush with melted butter. Bake in a 350 degree oven until dough is puffy and golden.




Orange, Soy & Honey Salmon
by Robert Burgess
# 202

1/3 C. OJ (use the kind that has “some pulp”)
1/3 C. soy sauce
1/4 C. honey
1 T. chopped onion (in the McCormick container, not a real onion)
1 t. onion power
1 t. heaping ginger
1 Salmon fillet (a half of a salmon) up to 2 lbs

Mix all ingredients into a bowl, set aside 1/3 C. for marinating on the grill. Pour remaining amount into gallon size ziploc bag. I use a measuring cup for the 1/3 C. Let marinade over night or at least for 3-4 hrs. When ready to grill, spray grill with non-stick spray. Drain marinade from salmon and discard. Place salmon fillets onto grill, skin side, down. Grill for on low for 20 mins or sooner depending on cooking time. About 5 mins into grilling start pouring the 1/3 C of marinade directly onto the salmon filets. Tastes great with Alaskan Amber’s Summer Ale.




Cinco Salmon
by Anne Epperson
# 203

Cinco Salmon Pour 1/4 cup of lime juice over salmon.Spread artichoke,spinach dip over salmon.crunch tostitos chips over salmon. Bake at 350 until done. simple,delicious and healthy. Have salsa for side.




Salmon Cancun
by Bonnie Anderson
# 204

1 salmon steak, skin removed (1-2 pounds)
1 large lime (grated rind and juice)
1 tblsp tequila (optional)
2 tsp vegetable oil
2 tsp sugar
½ tsp salt
1 clove garlic, minced
8 oz. cooked angel hair pasta
3 green onions, chopped
1 sweet red pepper, chopped
Combine lime rind, juice, tequila, sugar, oil, salt, and garlic in a large zip-top bag; add salmon to bag. Seal and marinate for 4 hours. Place salmon and marinade in oven-proof glass or metal pan; sprinkle with green onions and red pepper. Bake for 15-20 minutes, until fish flakes easily with fork, basting occasionally with marinade. Serve over angel hair pasta.