What's Cooking

Oriental Salmon

1/2 c orange juice
1/4 c soy sauce
2 T oil
2 T ketchup
2 T parsley (optional)
1 T fresh lemon juice
2 shakes garlic powder
1/2 t oregano
1/2 t pepper

Mix; use to marinade salmon for a day.

Broil, basting with the same marinade every 3 min. 

Southeast Grilled Salmon

1 salmon fillet 1.5-2 lbs

¼ c butter, softened
Salt
Pepper
Garlic powder
Red chili powder
Dried dill
1 onion
1 lemon

Preheat the grill to 300.

Rinse salmon and pat dry on both sides. Cut into pieces you can manage with a spatula. Coat liberally with butter. Season to taste with mix made of dry ingredients. Slice onion and lemon and place on top of salmon. Cook the salmon on the grill skin side down for about 12 minutes.

Sockeye Salmon Wellington

4 frozen wild sockeye fillets
16 sheets frozen phyllo dough, thawed
½ c prepared chili and cheese dip (or other favorite)

Thaw fillets and pat dry. Preheat oven to 375.

Layer four sheets of phyllo, spraying each sheet lightly with nonstick spray. Place a fillet across the sheets, 1/3 of the way up from the bottom. Spread 2 T of dip over the fillet. Fold the bottom of the stacked sheets up over the fillet, then roll the fillet and dough once. Fold the sides into the center and roll the complete pouch once more to finish. Spray with nonstick spray and put on a baking sheet. Repeat with remaining ingredients. Bake 25-30 minutes, until golden brown.

Blackened Salmon

2 T paprika
1 T sea salt
1-1/2 T black pepper
1-1/2 T garlic powder
2 t cayenne
1 t oregano
1 t thyme
1 t cumin
½ c butter
4 6-oz salmon fillets

Preheat the grill. Combine all seasonings in a bowl and mix well.

With ¼ c melted butter, brush both sides of salmon. Sprinkle evenly with seasoning mix. With half of remaining butter, drizzle one side of each fillet. Cook on hot grill, butter side down, until blackened, 2-5 minutes. Drizzle with remaining butter and turn fillets. Continue cooking until blackened. Salmon should be opaque in color.

Orange Ginger Salmon

¼ c hoisin
3 T frozen orange juice
1-1/2 t minced ginger
1 T honey
2 t mirin
1 t soy sauce
½ t sesame oil
4 6-oz salmon fillets

In a square baking dish, combine all ingredients except fish. Dredge both sides of fish in liquid; refrigerate for 1-4 hours, turning fish every 30 minutes.

Preheat the broiler. Place fish on a nonstick rack on a metal baking sheet; spoon marinade over the top. Broil until marinade caramelizes, about 7-10 min. Turn fish over, spoon more marinade on top and broil for 5-7 more minutes  Turn off the broiler and let the salmon sit in hot oven for 5 more minutes.

Miso-Marinated Fish

¼ c mirin
2 T rice wine vinegar
Juice of ½ lemon or lime
2 T soy sauce
1 t sesame oil
4 T miso paste
2 T sugar
4 6-oz salmon, cod, or halibut

Combine liquids, bring to boil over high heat. Stir in paste until dissolved.

Reduce heat to low; add sugar and stir until dissolved. Simmer for 5 min. Set aside and let cool.

Preheat oven broiler.

Baste fish with marinade, broil until cooked to taste.

Garnish with green onions.

Atlantic Salmon with Creole Mustard Sauce

4 T unsalted butter
3 T brown sugar
3 T soy sauce
2 T lemon juice
2 T white whine
3 lbs salmon fillet

Creole Mustard Sauce

1 c cream
¾ c stone ground
mustard
1 t Dijon mustard
4 t Worcestershire
½ t basil
¾ t pepper
1/8 t white pepper
1/8 t cayenne
1 c sour cream

Combine butter, sugar, soy sauce, lemon juice, and wine. Place salmon in a ziplock and pour in marinade. Refrigerate up to 6 hours.

Preheat oven to 400. Place salmon and marinade in baking dish and bake 20 minutes. Then broil for 2 more minutes. 

Prepare the sauce: Combine cream, mustards, Worcestershire, basil, and peppers in a heavy saucepan. Cook stirring over medium heat until thick, about 5 minutes. Add sour cream and stir well. 

Salmon in Bell Pepper Sauce

5 8-10 oz fillets. 
½ T salt
Ground black pepper
½ T garlic powder
1 t onion powder
1-1/2 t olive oil
1 red pepper
1 yellow pepper
1 onion slice
1 t oregano
1 c cream cheese

 

Season salmon fillets with salt, pepper, garlic and onion powder and olive oil. 

Marinate 2-24 hours. 

Clean peppers and cut into pieces.  Place in 2 saucepans, one for each color. To each pan add 1/2 quart water, ½ slice of onion, salt to taste and ½ t oregano. Boil, then drain, reserving a little water.  

In a blender, puree the peppers in separate batches, adding a little water. Return to saucepans and boil. Stir in cream cheese and salt and pepper to taste. 

Grill the salmon until cooked to taste. Drizzle sauces over top. 

Caramelized Glazed Salmon

2 2-inch thick salmon fillets
1/8 t salt
1/8 t garlic powder
1/4 T butter
1/4 c syrup

Preheat broiler with oven rack 5.5" from heat.

Sprinkle salmon with salt and garlic. Melt butter in skillet over medium heat. Add salmon skin side up, cook 2 min.  Place salmon skin side down on greased rack on broiler pan, brush with half of the syrup.

Broil 7 min, brush with remaining syrup. Maybe broil again if you think necessary with the syrup.

Steamed Salmon With Soy Glaze

4 6-oz skinless salmon fillets
3 T plus ½ c soy sauce
garlic
1 T grated ginger, plus 2 T shredded ginger
2 T rice wine or sherry
¼ c rice vinegar
2 T lemon juice
1 T sugar
2 T sliced scallions
1 18-3/4 oz pkg soba noodles
½ lb small green beans, French cut

Place salmon in shallow glass dish. Combine 3 T of soy, garlic, grated ginger and 1 T rice wine and pour over salmon, turning to coat. Cover and marinate for 15 minutes in refrigerator.

Place vinegar, lemon juice, sugar, remaining soy sauce and remaining rice wine in saucepan over low heat. Stir to dissolve sugar, bring to boil and cook until reduced by half, about 3 min. Set glaze aside and keep warm.

Fill a large saucepan with 1 inch salted water and bring to boil. Remove salmon from marinade and place in a steamer basket that fits snugly over the pan. Scatter scallions and shredded ginger over the salmon. Cover and steam over boiling water for 5 minutes or until cooked through. Remove and keep warm. Add noodles to water and cook according to pkg directions. Just before they are done, add the beans, and strain. Serve salmon over noodles and beans, drizzled with glaze.

You can also wrap salmon in foil and bake at 400 for 10 minutes.