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Ingredients: 4 Salmon steaks; 1-inch thick 1/3 Cup(s) Sherry, dry 1/3 Cup(s) Cloves garlic -- chopped 2 Tablespoon(s) Parsley; minced 2 Tablespoon(s) Peeled garlic cloves 1 Cup(s) Garlic; crushed 1/2 Teaspoon(s) Basil; crushed Directions: Thaw fish if frozen. Place fish in shallow baking dish. Combine orange juice, soy sauce, parsley, oil, garlic and basil. Pour over fish. Let stand at room temperature for 2 hours, turning steaks occasionally. Drain, reserve marinade. Place fish in a well greased wire grill basket or cook directly on grill. Grill over medium coals about 8-minutes or untill fish is light brown. Baste with marinade, then turn and grill an additional 8-10-minutes or until fish flakes easily when tested with a fork. reheat remaining marinade to boiling. Transfer fish to serving platter and drizzle with marinade.
Check some related videos Similar recipes: Poached etruscan salmon 1. Brown garlic and shallot in oil for ~1-min. 2. Add wine and pepper, cook 3-5 mins until liquid reduced to one third. 3. Add veg. broth, marinara, capers, olives, and rosemary. Bring to simmer/boil and reduce heat to medium low. Simmer 5-mins. 4. Grilled salmon & cheddar sandwiches Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then tu Classic salmon Preheat oven to 450F. Center one salmon portion on each sheet of aluminum foil. Sprinkle each salmon portion with 1/2 teaspoon Old Bay seafood seasoning and 1/2 teaspoon parsley flakes. Dot each salmon portion with 1 teaspoon butter. Bring up foil sides. Kebab marinovat (marinated lamb kebab) 1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. 2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Broil over charcoal, traditional method, for 10 mins, or to t Grilled apple & herb marinated pork chops and potatoes Cover potatoes with 1 inch of water and simmer 10 minutes or until tender; drain. Blend all ingredients except potatoes and chops in a blender. Halve the potatoes and toss gently with 1/4 cup of the marinade. Pour remaining marinade over chops. Barbecued ham steaks 1. split casing, peel from hams. cut hams into steaks weighing about 4 oz each. 2. grill 2 minutes on each side on a lightly greased griddle. place steaks, overlapping in pan. set aside for use step 4. 3. combine sugar, chili powder, cloves, all Broiled salmon with spicy sauce verde do not need to be roasted and peeled. Drain them well. Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8 minutes, or until blackened, turning once. Place in a paper bag and set aside until cooled. Remove skin, stems and seeds Marinated jicama SOURCE: Marinades Make Ordinary Foods Extraordinary by Dona Z. Meilach, copyright 1995, ISBN #1-55867-119-66. MM format by Ursula R. Taylor. Peel jicama with a sharp knife or potato peeler and cut it into 1/2 inch cubes. Mix marinade, pou Balsamic-marinated flank steak POUR dressing over steak in large resealable plastic bag. Seal bag; turn to evenly coat steak with the marinade. Refrigerate at least 3 hours to marinate, turning occasionally. PREHEAT barbecue to mediu m-high heat. Remove steak from marinade; discard bag Marinated garbanzos Drain the garbanzos well. Run the garlic through a press or crush and mince thoroughly. Combine all ingredients and marinate for at least 4 hours (preferably overnight), stirring from time to time. Serve cold. Grilled salmon with potato & watercress salad In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high heat; add potatoes. Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes. Drain and chill. Soak the onions about 15 minutes in cold water Marinated asparagus bundles Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 inutes or until crisp-tender. Drain and rinse under cold running water; drain well. Trim white portion from green onions, and reserve for another use. Plac Marinated antipasto In a medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cook over medium heat for 5 minutes or until carrots are crisp-tender. Drain; rinse with cold water to cool. In a small bowl or jar with tight-fitting lid, combine oil, vi Broiled salmon (sake no miso yaki) Broil salmon on each side until done, about six minutes per side (salmon will be underdone at this point). Combine and mix miso, sugar and soy sauce. Spread on one side of each steak. Return to broiler until lightly browned. Turn over, spread sauc Skillet smoked salmon 1. Combine soy sauce, granulated sugar, and peppercorns in a mixing bowl. Add salmon, coat well and marinate for 15 minutes. 2. Meanwhile, line a cast-iron skillet or wok with foil. Add tea leaves, star anise, cinnamon sticks, orange peel, and bro Kalbsschnitzel mit joghurt (veal steaks with yogurt) Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on eac h side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 32 Baked salmon Preheat oven to 400 degrees. Separate into two 5-6 oz. filets. Place salmon filets in shallow baking dish. Place small pat of butter on each fish. Season and bake until flaky, approximately 25-30 minutes. Delicious! Fiesta rib eye steaks Place steaks in utility dish and sprinkle with half the lime juice. Turn steaks over and sprinkle with the remaining juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes Chili-marinated pork chops Heat heavy large skillet over medium heat; add chilies. Using spatula, press down on chilies until beginning to soften and darken, about 2 minutes per side. Transfer chilies to work surface; cool. Cut chilies in half lengthwise; remove seeds and stems and Seared tuna steaks w. caper butter Rub the tuna with olive oil, salt and plenty of freshly ground pepper. Set aside to marinate for at least 20 minutes. In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or waxed paper and roll into a log Tourtiere a la ouananiche (lac st-jean salmon pie) Servings: 6 Line a 9-inch pie plate with pastry. Heat butter in frying pan and saute onion until soft but not browned. Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish. Arrange mixture Salmon deviled eggs Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up and chill. Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketin Marinated onions from george fassett Vidalia Onions are the sweetest summer onion you can find! Enhance their natural mild and sweet flavor with the above marinating recipe. Slice the onions 1/4 inch thick, separating rings. Ingredients are more estimated than measured, add or subtr Winter fruit compot marinated in earl grey tea 1 tb Brown sugar 150 ml Madeira Wash and drain the dried fruit. Make the tea with a strong infusion of fresh leaves. Leave to infuse and then strain into a large pan. Bring the tea, lemon juice and sugar to the boil and then add the fruits, juniper Barbeque venison steaks Melt butter in medium sauce pan. Add remaining ingredients except steak and parsley. Bring to a boil. Reduce heat, simmer uncovered for 2. Remove from heat. Grill steaks on each side 5 minutes or until desired degree of doneness; basting with reserve Whole salmon with apples and beets Clean the fish, but do not remove head or tail. Remove viscera and clean fish well. Sprinkle with salt and let stand for a few minutes. Melt butter in a large kettle or deep frying pan and brown the fish on all sides. Pour the boiling water ove Alan rachin's salmon with roasted garlic sauce Preheat oven to 325 F. Slice thin layer off top of garlic bulb and place in an ovenproof baking dish. Drizzle with 1 tablespoon oil. Bake 40 minutes or until golden. Squeeze 5 garlic cloves from baked peel into mixing bowl. Add dressing, mistard, Whole poached salmon Combine the water, lemon juice, salt and onions in a fish poacher, over medium heat. Bring the liquid to a simmer. Add the fish, covered and cook for about 1 hour or until the fish is flaky. Carefully remove the salmon, discarding the liquid and place on Grilled swordfish steaks Stir together molasses, soy sauce, honey, lemon juice, and ginger in a small bowl. Spoon half the marinade onto platter or baking dish. Place fish on top. Spoon remaining half of marinade over fish. Refrigerate, covered, 1 hour. Prepare grill an Italian marinated vegetables In a medium non-metal bowl, combine vegetables, olives, and orange peel. Pour salad dressing over vegetable mixture; toss to coat. Cover; marinate in the refrigerator at least 2 hours. Just before serving, drain. Mary's marinated london broil Combine ingredients for marinade in large zip-lock plastic bag. Add meat. Zip bag and let London broil marinate at room temp for 4 hours, or refrigerated for 8 hours, turning often. Prepare barbecue. Grill London Broil basting often with marina Greek marinated turkey slices In shallow glass dish, combine all ingredients except turkey; mix well. Add turkey breast slices; turn to coat. Refrigerate 15 minutes to marinate. Spray broiler pan with nonstick cooking spray. Remove turkey from marinade; place on sprayed pan. Dis Brown sugar and soy marinated roast pork tenderloin In a shallow nonreactive dish, combine all the marinade ingredients. Add the tenderloins and turn to coat them. Cover and marinate in the refrigerator for at least 2 hours, or overnight. Preheat the oven to 425 degrees. Remove the tenderloins from the mar Lemon-rosemary salmon In a small bowl combine lemon juice, rosemary, oil, and garlic; mix well. Place salmon in a shallow nonmetal dish; pour lemon mixture over fish. Let stand at room temperature for 30 minutes to marinate. Meanwhile, heat the grill. When ready to gri Marinated flank salad with spicy vinaigrette Place lime juice to scallions in a small bowl and combine. Place steak in a shallow dish and pour marinade over to completely coat. Transfer to refrigerator and marinate 1 hour. Remove steak from refrigerator 30 minutes before cooking; let sit at room t Salmon dip Drain and flake the salmon. Combine all the ingredients in a bowl. Cover and refrigerate at least 1 hour. Serve with raw vegetable dippers, such as: zucchini, carrots, pea pods, cherry tomatoes, cauliflowerets, broccoli florets, etc. Salmon patties 1. Remove the skin and bones from the salmon. With a fork, flake it into small pieces. 2. Add one egg and about one tablespoon of flour to the salmon to make it stick together. 3. Pour the cornmeal out into a bowl or pan and roll the salmon patties in i Salmon loaf Make the white sauce and set aside while you tear the bread into crumbs and take the skin and large bones out of the salmon. Mix the egg and lemon juice into the white sauce and beat the mixture into the white sauce with a fork until blended. A Skillet salmon patties 1. Combine eggs, 1/2 cup of bread crumbs, and 2 tablespoons of dressing. Add salmon, water chestnuts, and chives. Mix well. On waxed paper, shape the salmon mixture into four 3/4-inch thick patties. Coat the patties with the remaining bread crumbs. 2.In a Dijon pork steaks Combine marinade ingredients and pour over chops. Marinate several hours or overnight. Broil or grill, turning occasionally and basting until done to taste. Per serving: 28g protein., 11g fat, 2g carb., 950mg sodium, 83mg chol., 237 calories Marinated squash In saucepan of boiling, salted water, cook vegetables 1 minute. Drain; rinse with cold water until cool. Pat dry; place on platter. Pour dressing on top. Grilled marinated flank steaks Put the flank steak in a large plastic bag. Whisk the red wine, soy, sugar, seasoning, garlic, tomato paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours and up to 24 hours. Preheat grill. Remove steak from Angel food cake and marinated peaches Combine first 4 ingredients in a bowl; toss lightly. Cover and marinate in refrigerator 30 minutes to 4 hours. Serve over angel food cake. Serving Size: 1/2 cup peach mixture and 1 slice cake Source: "Cooking Light, June 1997, p.145" Copy Alaska smoked salmon Cut strips of salmon lengthwise, two-inches wide. Score thickest parts. Keep belly parts for last 20 minutes of marinating (belly section is thinner, requiring less soaking). Add rock salt and brown sugar in plastic bucket, filled 2/3 with water. Rib eye steaks with a soy and ginger marinade In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix. Prepare steaks by scoring any fatty outside areas on steak with a k Swordfish steaks with oil and lemon sauce 1. Preheat the broiler, or prepare charcoal for grilling. 2. Combine the lemon juice and oregano in a small mixing bowl. Blend well, then gradually add the oil while stirring with a whisk. Add a generous amount of black pepper. This sauce is kn Carne adovada (marinated pork) Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be m Fettucine with smoked salmon and asparagus Cook pasta in a large pot of boiling salted water according to package instructructions. Add asparagus to pot for last 3 minutes of pasta-cooking time While asparagus is boiling, heat cream horseradish an ddill in a large skillet over moderate heat, just Ginger-soy marinated halibut In a large mixing bowl, mix all ingredients. Let halibut fillets marinate for at least 15 to 20 minutes. R emove halibut from marinade and pat dry with paper toweling. On a hot grill, cook halibut on both sides until thoroughly cooked. Remove from grill a Tex mex marinated chicken Remove skin from chicken, if desired. Rinse chicken; pat dry. Place the chicken in a plastic bag set in a deep bowl. For marinade, combine remaining ingredients; pour over chicken. Close bag. Marinade in fridge for 6 to 24 hours, turning occasionally.