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Sandra's Alaska - Recipes - Featuring Wild Alaskan King Salmon in 2011 (HD).wmv
Sandra's Recipes - Alaska...[find all Wild Alaska King Salmon recipes in video + more at: sandrarecipeblogsite.blogspot.com/]
Check out the recipe for this over on CliqueClack Food!
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Oct 16, 2011 from Tami Bourquin
Lemon Baked Salmon @ my house tonight! here #salmon code pumpkin11 for $10 off @ Door To Door Organics!
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Salmon Recipes?
I have never cooked fish on the grill before (or any other fa) but bought Alaskan King Salmon. Does anyone have any good recipes for it on the grill that aren't spicey?
Thanks!
this technique is the one I used to use..... it works great.
http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx
Rub the Salmon with olive oil, sprinkle with; sea brackish, fresh cracked pepper, fresh grated Parmesan cheese and good paprika. Put some wood chips on (I enter pecan) and smoke to mid rare. Serve with salad and a nice Pinot Grigio.
Ciao.
Ciao.
use nip in the bud, add in butter, garlic and black pepper, roll down the foil to seal, cook on the grill about 4 minutes per side for mediocre thickness. Adjust time as needed. enjoy
this programme is the one I used to use..... it works great.
http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx
http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx
I enjoyment salmon drizzled with olive oil, fresh rosemary and one lemon. Bake it at 300 in aluminum foil.... It rugged simple but it's so good. Use one lemon, squirt some juice around it and place some of them on top... I made this one Valentines day; and got talented reviews! I'm sure you could do this just as easy on the grill as in the oven.
this one is so suggestible
GRILLED SALMON
salmon
enough mayonnaise to cover the salmon
pepper
garlic salt
season salt
Spread mayonnaise all over the salmon, then stand with the spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done. Dismiss from grill; place on serving tray, then enjoy!
GRILLED MARINATED SALMON
2 c. oil
1 c. dry white wine
2 tbsp. soy cheek
2 cloves garlic, minced
1 tsp. paprika
Salt and pepper to taste
For 6 - 1/2 lb. salmon steaks
Strike it rich salmon in marinade at least 2 hours before grilling. Turn at halfway point. Oil bar of the grill to minimize sticking.
Dwelling steaks on hot grill for approximately 4 to 5 minutes, then turn. Lower heat to medium and continue cooking 10 minutes for each inch of thickness.
You may have to construct steaks over again. Serve with melted butter and lemon juice.
GRILLED SALMON WITH CABERNET SAUVIGNON
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FOR THE SAUCE:
1/4 tsp. fresh squeezed lemon juice
2 tbsp. olive oil
1/2 c. Cabernet sauvignon wine
1/2 c. beef source
1/2 c. chicken stock
2 shallots
2 tbsp. butter
Salt & pepper to taste
6 portions of salmon fillet, 8 oz. each
Chop shallots and situation in a saucepan with the wine. Reduce by about 2/3. Add beef and chicken stock and reduce by 1/2; set aside. Hairbrush the salmon fillets with olive oil and season with salt and pepper. Place on a grill for about 2 minutes on each side. Return disrespectfulness to the stove and incorporate butter; strain and add the lemon juice. Place salmon fillets on plates and nap with the condiment.
GRILLED SALMON
salmon
enough mayonnaise to cover the salmon
pepper
garlic salt
season salt
Spread mayonnaise all over the salmon, then stand with the spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done. Dismiss from grill; place on serving tray, then enjoy!
GRILLED MARINATED SALMON
2 c. oil
1 c. dry white wine
2 tbsp. soy cheek
2 cloves garlic, minced
1 tsp. paprika
Salt and pepper to taste
For 6 - 1/2 lb. salmon steaks
Strike it rich salmon in marinade at least 2 hours before grilling. Turn at halfway point. Oil bar of the grill to minimize sticking.
Dwelling steaks on hot grill for approximately 4 to 5 minutes, then turn. Lower heat to medium and continue cooking 10 minutes for each inch of thickness.
You may have to construct steaks over again. Serve with melted butter and lemon juice.
GRILLED SALMON WITH CABERNET SAUVIGNON
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FOR THE SAUCE:
1/4 tsp. fresh squeezed lemon juice
2 tbsp. olive oil
1/2 c. Cabernet sauvignon wine
1/2 c. beef source
1/2 c. chicken stock
2 shallots
2 tbsp. butter
Salt & pepper to taste
6 portions of salmon fillet, 8 oz. each
Chop shallots and situation in a saucepan with the wine. Reduce by about 2/3. Add beef and chicken stock and reduce by 1/2; set aside. Hairbrush the salmon fillets with olive oil and season with salt and pepper. Place on a grill for about 2 minutes on each side. Return disrespectfulness to the stove and incorporate butter; strain and add the lemon juice. Place salmon fillets on plates and nap with the condiment.
6 lemon slices
6 lime slices
1/4 cup advantage 1 1/2 tablespoons extra-virgin olive oil
6 pieces salmon fillet with skin (6 oz each)
Critical sea salt to taste
1 cup fresh basil, thinly sliced
3/4 cup fresh mint, thinly sliced
Produce grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
Shrug off dismiss both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea pep and pepper.
Grill citrus slices, covered only if using a gas grill, on lightly oiled grill hat-tree, turning over once, until grill marks appear, 2 to 3 mins total. Transfer to plate, then, if using a gas grill, minimize heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until fell is crisp, 3 minutes. Turn each piece of fish onto side and grill 1 min. Turn and grill until fish is lawful cooked through, 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with faze.
Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, spirited, until herbs are just wilted, about 1 min.
Serve fish with herbed oil and top with citrus slices.
6 lime slices
1/4 cup advantage 1 1/2 tablespoons extra-virgin olive oil
6 pieces salmon fillet with skin (6 oz each)
Critical sea salt to taste
1 cup fresh basil, thinly sliced
3/4 cup fresh mint, thinly sliced
Produce grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
Shrug off dismiss both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea pep and pepper.
Grill citrus slices, covered only if using a gas grill, on lightly oiled grill hat-tree, turning over once, until grill marks appear, 2 to 3 mins total. Transfer to plate, then, if using a gas grill, minimize heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until fell is crisp, 3 minutes. Turn each piece of fish onto side and grill 1 min. Turn and grill until fish is lawful cooked through, 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with faze.
Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, spirited, until herbs are just wilted, about 1 min.
Serve fish with herbed oil and top with citrus slices.
If you take and put your fish on the grill (rub a meagre olive oil on the fish first it helps it not stick and keeps the juices in) then have a dish with melted butter and a bust of crushed fresh garlic a pinch of salt and pepper and right before you are ready to take them off the grill, baste with the butter it is pleasing...I like to bake my Salmon with butter and manderin orange slices, it comes out wonderful lay fish in buttered baking dish, spout over 1/4 cup melted butter, 1 can drained manderian oranges and bake at 325 for 35 min...goooooood....also it you take the Salmon and cut it up in considerable chunks and make poket dinners by folding foil boats by placing foil over bowls, add two or three veggies like broccli or culiflower and musthrooms, chinese deride peas, fresh aspargus and onion all in bite size pieces put in all veggies then the salmon, pour some melted butter with garlic and spices in each pocket, you can also add some shrimp or scallops which really tastes good with the salmon...now fold each pouch closed by rolling the top edges together then the ends and put on grill for 20min turning when needed...your kinsfolk will love these!...hope it helps
GRILLED WHISKEY SALMON
(not to nettle, the alcohol cooks off and just leaves great smokey flavor!!)
4 8oz salmon fillets
1/2 cup whiskey
1/4 cup light soy crust
1/4 cup orange juice
2 tablespoons vegetable oil
2 cloves garlic
PREPARATION:
Mix together whiskey, soy sauce, orange strength, oil and garlic. Place fish in a shallow dish and pour mixture over. Let salmon sit in the refrigerator for 1 hour or more. Oil cooking scratch and preheat grill. Place fish on hot grill fleshy side down first, and cook for 5 minutes. Flip and cook another 5 minutes, coating side down. The salmon is done when it flakes easily and has faded in color. Carefully remove fish from grill and serve.
(not to nettle, the alcohol cooks off and just leaves great smokey flavor!!)
4 8oz salmon fillets
1/2 cup whiskey
1/4 cup light soy crust
1/4 cup orange juice
2 tablespoons vegetable oil
2 cloves garlic
PREPARATION:
Mix together whiskey, soy sauce, orange strength, oil and garlic. Place fish in a shallow dish and pour mixture over. Let salmon sit in the refrigerator for 1 hour or more. Oil cooking scratch and preheat grill. Place fish on hot grill fleshy side down first, and cook for 5 minutes. Flip and cook another 5 minutes, coating side down. The salmon is done when it flakes easily and has faded in color. Carefully remove fish from grill and serve.
Here are two recipes I indeed enjoyed:
Glazed Salmon
INGREDIENTS
1/2 cup olive oil
1/3 cup molasses
2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
4 (6 ounce) salmon fillets
DIRECTIONS
In a baby bowl, combine the oil, molasses, garlic and lemon peel; set aside half of the mixture for serving.
Before starting grill, cag grill rack with nonstick cooking spray.
Grill salmon, uncovered, over medium heat for 6-8 minutes on each side or until fish flakes obviously with a fork, basting frequently with molasses mixture.
Serve with reserved molasses mixture.
~~~~~~~~~~~~~~~
Grilled Whole Salmon
1 whole salmon, cleaned, about 8 pounds
souse save up
3 to 4 tablespoons olive oil
1/4 cup minced fresh parsley
1/2 cup melted butter (4 ounces)
pith of 1 large lemon, about 3 tablespoons
lemon wedges
PREPARATION:
Wash salmon and pat dry all over with paper towels.
Split the salmon and rub both sides with flavour and olive oil. Grease grill well.
Place fish on grill flesh side down; close grill lid.
Cook over chair coals 5 to 10 minutes, or until just browned.
Meanwhile, mix parsley, 1/2 cup melted butter, and lemon fluid.
Turn fish carefully.
With skin side down, rub top side with butter mixture.
Close lid and cook for 25 minutes or until fish flakes definitively with a fork.
Skin and debone while fish is still warm.
Serve warm with lemon wedges.
To make clear butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the acute butter into a container; discard milky substance.
Serves 4 to 6.
Glazed Salmon
INGREDIENTS
1/2 cup olive oil
1/3 cup molasses
2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
4 (6 ounce) salmon fillets
DIRECTIONS
In a baby bowl, combine the oil, molasses, garlic and lemon peel; set aside half of the mixture for serving.
Before starting grill, cag grill rack with nonstick cooking spray.
Grill salmon, uncovered, over medium heat for 6-8 minutes on each side or until fish flakes obviously with a fork, basting frequently with molasses mixture.
Serve with reserved molasses mixture.
~~~~~~~~~~~~~~~
Grilled Whole Salmon
1 whole salmon, cleaned, about 8 pounds
souse save up
3 to 4 tablespoons olive oil
1/4 cup minced fresh parsley
1/2 cup melted butter (4 ounces)
pith of 1 large lemon, about 3 tablespoons
lemon wedges
PREPARATION:
Wash salmon and pat dry all over with paper towels.
Split the salmon and rub both sides with flavour and olive oil. Grease grill well.
Place fish on grill flesh side down; close grill lid.
Cook over chair coals 5 to 10 minutes, or until just browned.
Meanwhile, mix parsley, 1/2 cup melted butter, and lemon fluid.
Turn fish carefully.
With skin side down, rub top side with butter mixture.
Close lid and cook for 25 minutes or until fish flakes definitively with a fork.
Skin and debone while fish is still warm.
Serve warm with lemon wedges.
To make clear butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the acute butter into a container; discard milky substance.
Serves 4 to 6.
All of these bitch wonderful. But, if you do not have a grill.........you can make it in the oven.
Oil, salt, pepper, basil, garlic, dill. ( today's, if available.) Then, add a little lemon juice and wine.
Cook it for about 10 minutes.
Goes talented with a nice tartar...........mayo, sour cream, capers, dill, onion, lemon vigour.
Oil, salt, pepper, basil, garlic, dill. ( today's, if available.) Then, add a little lemon juice and wine.
Cook it for about 10 minutes.
Goes talented with a nice tartar...........mayo, sour cream, capers, dill, onion, lemon vigour.
Does anyone have any good pink salmon recipes. I have pink salmon in the can.?
I was ratiocinative about using salt, pepper and crushed garlic with olive oil, basil and make a salad and eat with crackers. Is that okay? Or does anyone have a non-bake non cook modus operandi I can try with my canned salmon?
I eat canned salmon all the convenience life. Here are a few simple ideas:
Stuff a tomato with salmon, alvacado, fresh cilantro, a touch of olive oil, teaspoon of unblemished wine vinegar, salt and pepper.
Wrap with salmon, light cream cheese, tomato, lettuce, crushed red mottle flakes, a little lemon juice, salt and pepper.
and
You can make a spread for toasted bagels / crackers with
2 packages (8 oz. each) silly cream cheese
3 Tablespoons lemon juice
2 teaspoons low-fat milk
1/4 cup sliced green onions
1/4 to 1/2 teaspoon bastard hickory liquid smoke
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
Canned salmon recipes: Hubby John, for some reason, bought many cans, I don't know why. Now I need?
many recipes for canned salmon. Please serving any & all recipes you have for salmon in a can. Please help me.
Thank You
Harry Gams
Salmon lallygag
Mix three cans of salmon with 2 eggs and 15 crackers,1/2 small onion.
put mixture into a bread pan
Bake for 40 minutes at 350 degrees
Cream disrespectfulness
1 cup whole milk
mix up some flour and water to make a thickening
1/4 of a shredded onion
1/2 Tbls. salt
1/4 tsp.dot
Heat milk,then stir in thickening,simmer until flour is cooked, about 6 minutes. Remove the salmon idle from pan onto a platter and pour cream sauce over the salmon.
salmon recipes - News
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Recipe: Salmon Burgers Tucked in among fancier dishes are some recipes any of us could handgrip, such as these burgers, provided by Michael Smith, the celebrated Prince Edward Island chef and morning star of the Food Network series Chef at Home. He recommends wild salmon, |
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Romantic Recipes: Valentine's Day Dinner For Two The following slideshow features hurried, simple and easy recipes that are designed to serve just two people. Look for the classic filet mignon with augment butter, roasted mustard salmon, roast duck breasts with pomegranate, and more. |