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Baked garlic salmon Preheat oven to 450 degrees. Spray 2 large pieces of aluminum foil with cooking spray. Place salmon fillet, skin side down, on top of one piece of foil. Rub top of fish with olive oil
& garlic. Top salmon with onion and chopped dill. Arrange lemon sl
Hunan style salmon chili In a bowl,whisk together the soy sauce,oyster sauce,chili paste, tomato paste, clam juice, 2 tsp.of the cornstarch, the sugar, and lemon juice. Set aside.
Toss the salmon in the remaining cornstarch mixed with the chili powder.Heat a large wok until smok
Marinated salmon steaks 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 f
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
Smoked-salmon and cream cheese frittata 8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese,cut into 1/2-inch pieces
3 oz thinly sliced smoked s
Mustard glazed salmon Set a sheet of heavy-duty foil in a 10 by 15 inch rimmed baking pan. Rinse fish
and pat dry; then place, skin side down, on foil in pan. With scissors, cut through
foil around fish; discard foil trimmings. In a small bowl, stir together mustard,
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 s
Roasted and smoked sweet onions Create a 10x14" roasting pan with at least 2 layers of heavy-duty
aluminimum foil by bending the edges up into 2" high sides and
crimping the corners to hold them in place. Lay the onions in the
pan, cut-side up. Combine the olive oil, v
Alaska salmon and avocado pasta salad Cook the pasta according to package directions. Drain and toss with the
French dressing. Allow to cool. Drain and flake the salmon. Add to the
pasta with the green onions, sliced bell pepper and cilantro. Whisk
together the lime juice and grate
Salmon dijon Combine all ingredients and marinate salmon for fifteen minutes. Broil for 5 minutes on each side, or until cooked through. Serve.
Barbecued salmon with andouille and potato hash In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, add the Andouille sausage and render for 3 minutes. Add the onions and sauté for 2 minutes. Add the garlic and potatoes and sauté for 1 minute. Season with salt and pepper. Add the veal red
Fettucine asparagus with shiitake & smoked bacon (Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.)
Saute bacon in skillet until crisp, remove to a plate. Drain off excess
fat, then add olive oil to the skillet and cook the mushrooms until
softened. Lightly blanch the
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.
Smoked trout & hearts of palm salad
Tagliatelle with smoked salmon Cut the salmon into thin strips about 2 inches long. Place in a bowl with the
cream and the mase or nutmeg. Stir, cover, and allow to stand for at least
2 hours in a cool place. Bring a large pan of water to boil for the pasta. While
the water is
Salmon with asparagus sauce For the Sauce: Wash the asparagus and snap off the white ends. Set aside all tops
and half that number of ends. Plunge the tops into a large pot of salted,
boiling water and cook until limp but not for too long. (Note: Cook
slightly longer tha
Grilled salmon Preheat broiler.
Stir together butter, horseradish, lemon rind, and black pepper in a small
bowl.
Place red peppers, shallots, and garlic on a large piece of heavy-duty
aluminum foil. Dot with 2 tablespoons horseradish butter. Pull long side
Spicy salmon kabobs place salmon in resealable plastic bag. toss to coat and refrigerate for 30 minutes.
thread on skewers. grill covered for 8 to 12 minutes, turning once.
great with apricot sauce
Blue-cheese salmon For the Sauce:
200g sour cream
2 T lemon juice
1 t sugar
black pepper, dill
Place salmon skin down and with a sharp knife make cuts, 2sm deep, at a 70 angle. Fill each 'pocket' with thin slices of blue cheese. Drizzle with lemon juice, pepp
Smoked apple chutney Spray a stainless steel or enamelware Dutch oven with vegetable spray to
make smoke easy to wash off after smoking. Combine all ingredients in pot.
Stir to mix. Place on top rack of smoker. Cover smoker and smoke 4 to 5
hours, stirring chutney occ
All-american salmon saute w/mushroom sauce Pour broth into small saucepan. Bring to a boil over high heat and reduce
to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a large skillet
over high heat 5 minutes, or until golden brown. Reduce heat to medium and
stir in garlic. Saute
Smoked tomato jus 4 x Rosemary sprigs
4 lg Garlic cloves
1 1/2 ts Balsamic vinegar
Core the tomatoes and stuff each tomato with a rosemary sprig. Smoke the tomatoes and the garlic cloves in a shallow pan for 1 hour on very low heat (120 degrees) or until they be
Deviled salmon Cut the fish into portions (about 6). Mix remaining ingredients - mixture
will be lumpy. Spread over fish. Bake at 450 degrees about 15 minutes, or
until fish flakes easily. Don't overcook salmon!
Slow roasted sesame salmon Preheat the oven to 350 degrees.
Brush the salmon steaks lightly with some of the oil. Combine the two types
of sesame seeds in a flat dish or pan and dredge the flesh side (not the
skin side) in the sesame seeds and set aside. Combine the shal
Smoked cheese bread Fire up smoker and add a liberal amount of grape chips for best flavor.
Combine first four ingredients in blender for sixty seconds. Spread thin
layer on bread slices. Top each bread slice with a hefty hadndful of
cheese and arrange on a foil
Deluxe salmon spread Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.
Salmon-asparagus manicotti Cook the manicotti according to package directions, drain and cool. Set
aside.
Poach the salmon steak (in broth or whatever), let cool, remove skin and
bones, and crumble the flesh into medium-small pieces.
Trim the bottoms of the asparagus
Grilled salmon & marinade Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill
(15 minutes per side for steak, 6 for fillet), brushing often with leftover
marinade.
Broiled salmon provencale Season fish generously with salt & white pepper. Broil lightly, keep
warm. Meanwhile, saute' onion & garlic in butter until golden, stir
in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low
heat until slight
Avocado and smoked fish salad 1. Layer a dish with plastic wrap. Put the following in layers:
-avocado, mixed with lemon juice
-sour cream
-dill
-fish
-shallots
-potatoes
Cover with the plastic wrap. Put in a fridge for 15-20min. turn upside down, serve with a slice of lemon.
Red potatoes with creme fraiche and salmon caviar Boil potatoes gently until just cooked. Be cautious not to overcook.
Cool potatoes. Cut in half, facing cut side up. Slice a very small amount
off the bottom to help the potatoes rest flat. Scoop a small well out of
the cut half.
Fill with creme a
Baked dilled salmon on rice Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add lemon
juice and fresh dill. Remove from heat. Add salt and pepper to taste. Spray
a baking dish with cookin
Smoked chicken and pepperoni gumbo Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest in
fine chop (or use food processor).
Meats: two smoked chicken breasts, pulled from bone, skinned and pulled
into bite size pieces by hand. If you do not have smoked chi
Mini corn muffins with smoked turkey Preheat oven to 400 degrees. Butter mini-muffin tins.
Combine cornmeal, flour, sugar, baking powder and salt
in large bowl. Mix milk, butter and eggs together in
medium bowl. Stir milk mixture into cornmeal mixture
until just moistened. Spoon batter into
Lemon-poached salmon In a large skillet, combine all ingredients except salmon. Bring to
a boil. Reduce heat to low; simmer 5 minutes to blend flavors. Add
salmon; cover and simmer 6 to 9 minutes or until salmon flakes easily
with fork. With slotted spoon, remove s
Salmon with grits and caper-cream sauce Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and saut until garlic begins to color, about 1 minute. Add
white wine and simmer until reduced by half, about 1 minute. Add whipping cream and bring to boil. Reduce heat to
Salmon baste (salmon steak seattle) 1. Melt butter over medium heat.
2. Mix in other ingredients.
3. Right when you put salmon on grill, brush liberally onto uncooked side.
4. Cook covered on medium heat grill 10-12 minutes, then turn over and finish for about 8 minutes.
5. Peel off ski
Smoked barbequed turkey Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and
air dry. Place turkey in the smoker with both upper and lower cavities
open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being
careful not to dry bird
Red pepper-salmon pasta 1. In an 8 inch baking dish, arrange fillets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
2. Mean
Phyllo-wrapped salmon with leeks and red bed peppers Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sautA?A© until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skill
Smoked beef tongue w/horseradish sauce Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme,
cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer
for 40 minutes or until tender. At the end of the cooking period, let the
tongue stand in the liq
Smoked acorn squash and wild rice bisque If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350F. Line shallow baking pan with foil.
Remove squash from smoker. Arrange with remaining squash halves, cut side down, in pan.
Bake at 350F for 1 hour or until soft. Scoop out pul
Smoked acorn squash Steam the squash over moderate heat for 20 minutes or until tender. Combine
all the ingredients except the butter. Pout 1/4 of this mixture into each
squash half. Add 1/2 tsp butter to each and season with salt and pepper.
Smoke for 15 minutes.
Fettucini clams sage & apple smoked bacon Render bacon slowly until crispy. Remove bacon and pour off 1/2 the fat. Add clams, sage and shallots. Saute until shallots caramelize slightly. Add wine cover and reduce by half. Remove clams as they open. Add cream and seasonings. Reduce by half.
Alaska salmon salad sandwich Drain and flake salmon. Stir in remaining ingredients except pepper and
bread. Season with pepper to taste. Spread salmon mixture on half of bread
slices, top with remaining bread. Cut sandwiches into halves or quarters.
Makes 6 sandwiches.
Smoked gouda mashed potatoes Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water. Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes. Drain.
Return the potatoes to the saucepan and add the butter, cream, and cheese. Mash the potato
Tea-smoked turkey Remove tea from bags; mix with next 5 ingredients. Cover bottom of large,
shallow foil-lined baking pan with mixture. Place thighs, skin side up,
on rack over tea mixture. Cover pan with foil; bake at 350 degrees F. 1
hour. Meanwhile, mix remaining 3
Marinated hearts of palm & smoked trout salad
Salmon fillets with puff pastry hearts 1. Preheat the oven to 200°C, 400°F, gas mark 6.
2. Heat the butter in a small saucepan, add the salad leaves or spinach and cook for 1 minute, stirring continually until wilted.
3. Remove from the heat and stir in the creme fraiche, bouillon if using,
Smoked turkey gumbo Place the carcass in a stock pot, breaking it up, if necessary, to
make it fit. Add water to cover. Bring to a boil, reduce to a
simmer, and skim off any foam that comes to the surface.
Add the sliced onion, celery, parsley, thyme sprig and bay leaf;
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