Recipes
STEAMED SALMON STEAKS
- 4 fresh salmon steaks, each about 1-inch thick
- 1 teaspoon salt
- 4 green onions
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, coarsely chopped
- 1 teaspoon minced peeled ginger
- Pepper to taste
- ¼ cup peanut oil
- Cilantro for garnish
Blot salmon dry and sprinkle with salt. Using a large knife blade, flatten the green onions and cut them in 2-inch-long sections.
Place half the onions and half the shredded ginger on a shallow, heatproof plate. Arrange the salmon steaks on top of the onions and ginger and scatter the remaining green onion sections and ginger over the steaks.
Combine the hoisin sauce, soy sauce, garlic, sugar and the teaspoon of minced ginger. Spread over the salmon. Fill the bottom of a steamer with water to 1 inch from the bottom of the steamer rack. Bring the water to a boil. Place the plate of salmon in the steamer and cover. Steam over medium to high heat until done, about 10 minutes.
CAJUN RAINBOW TROUT
Servings: 4
- 1 ½ teaspoons paprika
- ¾ teaspoon freshly ground pepper
- 1 teaspoon salt
- 1/2 teaspoon each dried oregano, chili powder, and dry mustard
- Pinch cayenne pepper
- 1 pound rainbow trout fillets 1/2-inch thick)
- 2 teaspoons olive oil
- 2 teaspoons fresh parsley, chopped
- 1 green onion, chopped
- lemon wedges
Preheat the broiler. In a small bowl, combine paprika, pepper, salt, oregano, chili powder, mustard, and cayenne pepper; set aside. Pat fillets dry and place skin side down on a broiler rack. Lightly brush both sides of fillets with oil. Sprinkle both sides evenly with paprika mixture.
Broil 4 to 6 inches from heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
Arrange fish on a warmed serving platter and sprinkle with parsley and chopped green onion. Squeeze one of the lemons wedges over the fish.
Serve with remaining wedges.
GRILLED SALMON PARMESAN (THIS RECIPE COMPLIMENTS OF SHANE STURMAN)
- Salmon fillets, skin on
- Garlic Pepper
- Mayonnaise
- Parmesan Cheese
Preheat grill using a medium heat. Place salmon fillets skin side down on aluminum foil and roll edges of foil to make a tray. Salt lightly. Sprinkle fillets with garlic pepper (not on the skin). Spread a thin coat of mayonnaise over the entire fillet. Cover with parmesan cheese. Grill open face for 10 min. or until salmon turns a pale pink color and the flesh will flake. Do not turn or cover.
SUPER SALMON
Serves: 6-8 servings
- 1-1/2 cups packed brown sugar
- 6 tablespoons butter or margarine, melted
- 3 to 6 tablespoons lemon juice
- 2-1/4 teaspoons dill weed
- 3/4 teaspoon cayenne pepper
- 1 salmon fillet (about 2 pounds)
- Lemon-pepper seasoning
In a small bowl, combine the first five ingredients, mix well. Remove 1/2 cup to a saucepan and simmer until heated through. Set aside remaining mixture for basting. Sprinkle salmon with lemon-pepper. Place on grill with skin side down. Grill, covered, over medium heat for 5 minutes. Brush with the reserved brown sugar mixture. Grill 10-15 minutes longer, basting occasionally. Serve with the warmed sauce.
GRILLED SALMON
- Salmon fillets or steaks
- 1 stick of butter or margarine
- Sliced Onion ( Thin Cut )
- Chopped green pepper
- Garlic- fresh or powder
- Parsley, Salt and Pepper
- Bacon Slices
Preheat grill using a med. heat. Place salmon skin side down on aluminum foil and roll edges of foil to make a tray. Add butter cubes or margarine over the salmon fillet, sprinkle garlic ,salt ,pepper, parsley, chopped green pepper and sliced thin cut onion over the top. Add your bacon slices . Grill open face for 10 min. or until salmon turns a pale pink color and the flesh will flake. Do not turn or cover.
YOU MAY SUBSTITUTE A THIN COAT OF MIRACLE WHIP SALAD DRESSING
(EXCELLENT CHOICE) in place of butter or margarine.
GRILLED SALMON ( Cajun Style )
Preheat grill using a med. heat. Place salmon skin side down on aluminum foil and roll edges of foil to make a tray. Rub cajun seasoning on to the flesh of the salmon
(seasoned to taste).
Add butter cubes or margarine and the thin sliced onion on the salmon fillet. Cook open face for 10 min. or until salmon turns a pale pink color. Do not turn or cover fish.
GRILLED SALMON ( using lemon pepper )
Preheat grill using a med. heat. Place salmon skin side down on aluminum foil and roll edges of foil to make a tray. Sprinkle lemon pepper on to the flesh of the salmon ( seasoned to taste ). Add butter cubes or margarine and the thin sliced onion on the salmon fillet. Cook open face for 10 min. or until salmon turns a pale pink color. Do not turn or cover fish.
BROILED SALMON EPICUREAN
Combine rosemary, oil and lemon juice; shake well. Let mixture stand at room temperature for an hour or longer; strain and dip fish in oil mixture. Sprinkle both sides of fish with salt and pepper.
Place in an oiled wire broiler basket. Broil over medium hot coals about 5-8 minutes or until slightly brown. Baste with oil and turn carefully. Brush other side with oil and broil 5-8 minutes longer or until fish flakes easily with a fork. Serve immediately on warmed plates.
ITALIAN STYLE SALMON STEAKS
Thaw frozen steaks. Cut into serving size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients except paprika. Pour sauce over fish and let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting.
Place fish in well-greased, hinged wire grill. Sprinkle with paprika. Cook about 4 inches from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with fork.
BAKED SALMON WITH SHRIMP (COMPLIMENTS OF LEONARD GINGER)
Prepare a shrimp based topping as follows:
- 1 cup finely chopped shrimp
- Italian bread crumbs
- Olive / corn oil
- Additional spices to preference
Mix above ingredients into a paste and spread over the flesh of the salmon fillets to form an approximate 1/4 inch topping. Place prepared fillets, skin side down, on your favorite pan and bake at 325 degrees for 20 minutes ( or until done ).
BAKED FISH FILLETS
- 2 lbs. fresh, or thawed frozen fish fillets 2 cups bread cubes
- Butter or margarine melted
- 2 cups finely grated carrot
- ¼ cup chopped green pepper
- 2 tsp. Minced onion
- 1 tsp. Salt
Set oven for moderately hot, 375 degrees. Wipe fish with a clean damp cloth; set aside. Combine the bread cubes, ¼ cup butter and remaining ingredients; mix well. Spread one side of each fillet with stuffing mixture and roll up from the small end. Secure with wooden picks. Arrange in shallow baking dish. Brush fish with melted butter. Bake for 30 minutes or until fish is tender but not brown. Remove wooden picks before serving. Garnish with lemon wedges, if desired. Makes 6 servings.
MICROWAVE BAKED SALMON
- 2 lbs. salmon fillets
- 3 tbsp. Minced onion
- ¼ tsp. Poultry seasoning
- 4 tbsp. Butter
- ½ cup bread crumbs
- ½ tsp. Salt
Melt butter in baking dish. Stir in onion, and half of bread crumbs; cook in microwave for two minutes. Combine remaining ingredients and coat fillets; sprinkle excess on top. Bake in microwave on high for 6-7 minutes, or until fish flakes.
BAKED SALMON ( WHOLE )
Clean and scale fish. Head and tail may or may not be cut off. Sprinkle all over with salt and pepper, rub with melted butter. Place strips of bacon around fish and wrap in aluminum foil. Place fish on its belly in a greased pan and put into preheated hot oven (550 degrees). Bake for 10-15 minutes until it has begun to brown. Reduce heat to medium (350 degrees) and bake until done, allowing 10 minutes for each pound up to 4 pounds, and then 5 minutes for each additional pound. Lift our fish, place on hot platter, remove foil. Garnish to taste and serve.
BAKED SALMON FILLETS
Spread mayonnaise or Miracle Whip on both sides of fillets, SKIN OFF. (If large fillets, cut into smaller pieces). Lay fish on aluminum foil or in shallow baking pan; sprinkle with garlic salt, pepper and parsley flakes. Bake at 400 degrees for 20 minutes or until fish flakes with fork. For a golden brown color, place under broiler for a few minutes.
