For a quick easy salmon marinade: Mix 2 parts plain yogurt with 1 part dijon mustard. Add a few pinches of dill. Spread the mixture on the salmon right before grilling. Save some extra sauce for passing.From: albersa@aztec.asu.edu (Ann Albers)
Chef's comment: This is so simple and so delicious. We find that in NZ, Colemans French Mustard is just right. Fresh dill is a bit hard to find in NZ, but you can buy seeds and grow it yourself, the plant is similar to fennel. Dill is just right for salmon, somehow.
Ingredients grated zest and juice of 1 orange and 1 lemon 1 tablespoon olive oil 1 teaspoon whole grain mustard salt and freshly ground black pepper 4 salmon steaks 40g (1 1/2 oz) butter 2 tablespoons freshly chopped dill fresh watercress to serve, optional Instructions Blend together the orange and lemon zest and juice, oil, mustard and seasoning. Place the salmon steaks in a dish, pour over the marinade and leave for 1-2 hours. Meanwhile, blend together the butter, dill and seasoning. Place on a sheet of food wrap and roll up to form a 'sausage' shape. Chill until firm then cut into 8 rounds. Grill the salmon under a preheated moderate grill for 15-20 minutes, turning and basting occasionally with the marinade. Serve immediately on a bed of watercress with the herb butter rounds. Preparation Time: 25 minutes Cooking Time: 15-20 minutes Serves: 4
Ingredients Fresh dill for grilling bed 1 teaspoon paprika 1 tablespoon chopped fresh dill 2 tablespoons butter or margarine, melted 2 tablespoons lemon juice Prepare a thick (1-inch) bed of whole, fresh dill, stems and all, on the grill. Place the salmon steaks on the dill bed and sprinkle the fish lightly with paprika and chopped dill. Combine the melted butter or margarine and lemon juice. As the fish cooks, baste it repeatedly with the mixture. Do not turn the fish. Cook until the thickest part (near the bone) can be flaked, about 15 minutes. Yield: 6 servings
Serving Size : 1 Preparation Time :0:10 Ingredients 6 ounces salmon fillets -- brushed with oil 2 tablespoons honey 2 pinches Dry Coleman's Mustard 2 tablespoons water -- warm 2 teaspoons soy sauce 1 pinch salt -- to taste 1 pinch black pepper -- to taste Honey-Mustard Glaze-- In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste. Prepare the Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.
Serves 4
Pineapple Marinade 1/4 cup Pineapple syrup 1 tablespoon soy sauce 1 teaspoon grated ginger root 1 small clove garlic, pressed 2 tablespoons rice wine, sherry, or sake 4 salmon fillets, about 6 ounces each Combine the marinade ingredients. Coat the salmon with the marinade and let sit for 30 minutes. Grill the salmon until done to your liking, quite pink in the middle, California-style, or more well done if you prefer. Note: Attention must be paid to the cooking of this tender, sweet fish. The coals should be burned rather low before placing the salmon on the grill. If the fire sizzles too hot, spray a mist of water on the coals. To test for doneness, "push" on the fish at its middle. The fish is cooked when it gently flakes away from your finger. Mango Salsa Native to Southeast Asia, mangoes are dense and juicy and provide a refreshing component in many foods. Fruit salsas are unsurpassed for their freshness and flavor. Try them with a variety of dishes, especially grilled salmon, tuna, or swordfish. Makes 2 cups 1/4 cup Mango syrup 2 ripe mangoes, peeled and diced 1/4 cup minced red onion 1 or 2 jalapeno peppers, finely chopped 1/4 cup chopped cilantro 1 teaspoon grated lime zest (1 lime) 1 teaspoon grated ginger root 2 tablespoons lime juice (juice of 1 lime) 1/2 teaspoon salt Toss all of the ingredients together in a nonreactive bowl and serve.
Gladys Dinletir - These recipes are both from Canadian Living's Best Barbeque Cookbook.
Ingredients 5 large cloves garlic, chopped 1/4 tsp salt 2 tbsp finely chopped fresh parsley 2 tbsp olive oil 1 tbsp minced sun-dried tomatoes 1 unskinned salmon fillet (1 kg/2 lb) Mash garlic with salt; combine with parsley, oil, and tomatoes. Chill at least 8 hours or overnight. Place salmon, skin side down, on greased grill over low heat. Brush half of garlic mixture on top; cook 15 minutes. Brush with remaining garlic mixture; increase heat to medium and cook about 10 minutes or until flaky. Makes 6 servings.
Ingredients 1 salmon fillet (unskinned) (500g/1 lb) 1/4 cup olive oil 1 tsp grated lime rind 1/4 cup lime juice 4 tsp Worcestershire sauce 1 1/2 tsp ground cumin 2 cloves garlic, minced 1/4 tsp each salt and pepper Slice salmon into 4 pieces. In shallow glass dish, whisk together remaining ingredients. Add fillets. Turn to coat evenly. Cover and marinate in fridge up to 30 minutes, turning occasionally. Reserving marinade, place fish, skin side down, on greased grill over medium high heat; cook, basting frequently for 10 minutes per inch. Turn over once halfway through. Fish will flake easily when tested with fork. Makes 4 servings.
Yields 12 Servings
Ingredients
1/4 Cup Coriander Seeds, Crushed 1/2 Lb Mushrooms, Sliced 1/8"Thick
1/4 Cup Black Peppercorns, Crushed 2 Tbls Peanut Oil
18 oz Watercress, Trimmed
2 Tbls Wasabi 18 oz Romaine, Sliced 1/8" Wide
2 Tbls Garlic, Minced 1 1/2 Cups Soy Sauce
1/4 Lb Cucumber, Julienned 2 oz Fresh Ginger,
1/4 Lb Radish, Julienned 1/4 Lb Bean Sprouts
1/4 Cup Lemon Juice 1/2 Lb Salmon Fillet, Skinned
2/3 Cup Rice Wine Vinegar 1 Cup Dijon Style Mustard
2 Tbls Brown Sugar
1/4 Cup Dijon Style Mustard
Preheat the oven to 375 degrees.
Combine the peppercorns and coriander seed.
Set aside.
Prepare the dressing by combining the wasabi, garlic, soy sauce, ginger, lemon
juice, rice wine vinegar brown sugar and the first measure of mustard (1/4 cup).
Mix well. Refrigerate.
Toss the mushrooms with the peanut oil.
Bake until crispy (about 15 minutes).
Set aside in an airtight container.
Prepare the salad by combining the watercress, romaine, cucumber, radish and bean sprouts.
Cover. Refrigerate.
Coat both sides of the salmon fillet with the second measure of mustard.
Add the reserved spices.
Pan sear until golden on both sides.
Remove from the pan.
Serve individual portions over salad portions.
Deglaze the pan in which the salmon was cooked with the dressing.
Pour the resulting sauce over the salmon.
Garnish with mushroom chips.
Yields 4 Servings
2 Tbls Light Soy Sauce 1 Hard Cooked Egg
4 Salmon Steaks 1/2 Cup Chives, Chopped Rough
1/2 tsp Sugar 2 Tbls Onion, Chopped
Green Ginger Sauce
1 Tbls Lime Juice
1/2 Cup Parsley
- Black Pepper, Ground
2 Tbls Capers
1/2 Cup Olive Oil
Prepare the Green Ginger Sauce first: Place the parsley, chives, capes and
onion in the bowl of a food processor or blender.
Process only until finely chopped.
Add the olive oil, lime juice and egg.
Puree until smooth,
Add ground black pepper to taste.
Set aside.
Prepare the salmon steaks next: Combine the soy sauce and sugar.
Brush each salmon steak with the soy sauce mixture.
Barbecue (grill) on a solid plate (griddle), turning occasionally until the
salmon is cooked.
Serve hot with the Green Ginger Sauce.
Yields 4 Servings
Herb Butter>
3 Oz Sweet Butter, at room Temperature
2 Tbls Basil Leaves, Snipped
1 Tbls Tarragon Leaves, Minced
1 Tbls Chives, Minced
1 Tbls Lemon Juice
- Coarse Salt
- Pepper, Ground
3 Tbls Sweet Butter
4 Salmon Steaks, 1/4" Thick
1 Tbls Peanut Oil
Prepare the herb butter first.
Cream the butter in a large bowl until it is smooth and soft.
Add the basil, tarragon and chives.
Mix thoroughly.
Add the lemon juice, salt and pepper.
Mix thoroughly.
Shape the butter into a cylinder about 1" in diameter.
Wrap in plastic wrap.
Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator.
Preheat the broiler.
Melt the second measure of butter in a small saucepan.
Brush the salmon steaks with the melted butter and peanut oil.
Grill about 6" from the heat source for about 6 minutes on the first side, 4
minutes on the second side, basting frequently.
Place each salmon steak on an individual plate.
Place a slice of the herb butter on each salmon steak.
Serve.
Yields 1 Serving
1 6 oz Boneless Salmon Steak Cut 1" Thick
Olive Oil
1 Tbls Butter
1 Tbls Brandy
2 tsp Brown Sugar
1 Medium Beet, Pureed
1/4 Cup Leek, Shredded
2 Tbls Beurre Blanc
Parsley, Chopped
1/4 Cup Acorn & Butternut Squash, Diced
Preheat the fat in a deep fat fryer to 375 degrees.
Saute the salmon in the olive oil until cooked through.
Puree the beet and combine with the Beurre Blanc.
Dice the squash.
Saute the squash in butter until tender.
Heat the brandy gently.
Dissolve the brown sugar in the brandy.
Add the sugared brandy to the squash.
Deep fry the shredded leeks to a deep brown color.
Place the sauteed salmon in the center of the serving dish.
Pour the Beet Beurre Blanc over the salmon.
Surround the salmon with the sauteed squash.
Place the deep fried leek strips on top of the salmon.
Garnish with chopped parsley.
Serve hot.
Yields 4 Servings
15 oz Canned Salmon 2 Eggs
3 Green Onions, Sliced Fine 1/2 Cup Half & Half
1 Dash Salt
2 Stalks Celery, Sliced Fine 1 Dash Black Pepper
1 Tbls Butter 1 Dash Tabasco Sauce
1 Cup Cooked White Rice 2 Tbls Lemon Juice
8 oz Canned Green Peas
Celery, Sliced
1 Cup Cheddar, Shredded
Preheat the oven to 350 degrees.
Drain the salmon, reserve the liquid.
Flake the salmon, removing all the bones.
Melt the butter in a skillet.
Saute the onion and celery until just soft.
Combine the salmon, cooked rice, sauteed onion, sauteed celery, peas, salmon
liquid and cheddar in a bowl.
Beat the eggs and half & half together.
Stir in the seasonings.
Mix in the lemon juice.
Add to the salmon mixture.
Turn the mixture into a lightly greased baking dish.
Bake until set and lightly browned on top.
Let stand a few minutes before serving.
Garnish with sliced fresh celery.
Yields 6 Servings
2 lbs salmon fillets 2 tbls olive oil 2 med. red onions salt & pepper 1/4 cup olive oil, light Prepare the charcoal fire. Cut the salmon fillets into pieces of equal thickness. Slice the red onions about 3/8" thick crosswise. Mix the light olive oil with the olive oil. Salt and pepper the onion slices. Brush them with the oil mixture. Place them on the grill in a place where the heat is low. Grill the onions for 5 minutes. Turn them. Grill for 5 more minutes. Salt and pepper the salmon fillets. Brush them with the oil mixture. Put them on the grill over medium-hot fire. Grill for 3 minutes. Turn them. Grill for 3 more minutes or until they are firm and springy when pressed with a finger. Serve.
Yields 12 Servings
8 oz Canned Salmon
1 small Onion, Chopped Fine
1 1/2 Cups Cooked Potato, Mashed
- Salt
- Pepper
1 tsp Curry Powder
1 Whole Egg, For Glazing
2 Tbls Parsley, Chopped
1 Egg Yolk, Lightly Beaten
1 Tbls Lemon Juice
1/4 Cup Milk
- Dry Bread Crumbs
Drain the salmon.
Remove the bones.
Flake the salmon into a bowl.
Add the chopped onion, mashed potato, curry powder, parsley, lemon juice,
lightly beaten egg yolk, salt and pepper.
Mix thoroughly.
Refrigerate until firm.
Mold the salmon mixture into croquette shaped (1" x 2") ovals.
Combine the whole egg with the milk.
Dip the croquettes into the mixture.
Dip the coated croquettes into the bread crumbs, press on firmly.
Refrigerate for 1 hour.
Preheat the oil in the deep fryer.
Deep fry until golden brown.
Drain on paper towels.
Serve hot.