Tag Archives: salmon

Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce

Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce

Fresh from the garden, succulent rhubarb gives a lovely tang to this Sesame Roasted Salmon with Sweet & Spicy Rhubarb Sauce. Continue Reading →

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Candied Smoked Salmon

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Candied Smoked Salmon is unbelievable.

Twenty years ago, a friend built a smoke house on the dock we all tie up to at the fishing grounds. It was the first time I had smoked fish right out of a smokehouse. It was amazing! The texture, the flavor, you can’t eat just eat one piece. He would always give us a generous bag full. I had so much of it and didn’t want any of it to go to waste, I began creating recipes using smoked salmon. One day while enjoying it on the dock, I asked for the recipe and the rest is history! I love this smoked salmon recipe and it pleases me to share it with you.

Candied Smoked Salmon
Ingredients

3 lbs. salmon fillets
1 lb. course salt
1 lb. brown sugar
3 Tbl. crushed red pepper
1 cup maple syrup

Cut the salmon into thick strips 1 inch x 1 inch x 4 inches long.

In a large bowl; stir together the salt, brown sugar, and crushed red pepper.

Place the salmon strips in a layer in the bottom of a large lidded container. Leave a little space between the strips of salmon to allow the salmon to loose it’s moisture.

Sprinkle a bit of the salt, sugar mixture on the salmon.

Repeat until all the salmon is covered.

Put the container in a cool place for 1 hour to allow time for the salt, sugar mixture to pull the moisture out of the salmon.

When you’re ready to smoke the salmon, quickly rinse off all the salt and sugar, and pat the salmon dry before putting into the smoker.

Paint a thin coating of the Maple syrup onto the salmon and place in your smoker.

Add your Alder chips to your smoking pan. (Alder gives a delicate smoke flavor). Set the temperature and time according to your instruction manual. Depending on the weather, we generally smoke ours for 5-8 hours.

Apply the Maple Syrup 3 – 4 times during the smoking process.

Smoke the salmon to taste.

When the salmon is done, allow it to cool before eating. ( If you can wait ).
Keep refrigerated.

This is my favorite recipe for Candied Smoked Salmon. Enjoy.

Four rules for smoking success

1 -Start raw. Many of the flavor compounds in smoke are fat and water soluble, which means that what you are cooking will absorb smoky flavors best when raw. As the surface cooks and dries out, the smoke will not penetrate as well.

2 -Don’t overdo it. The biggest mistake rookies make is adding too much wood to the point the food taste bitter. The first time you make a recipe try one or two handfuls of chips you can always go up next time.

3 -White smoke is good; black smoke is bad. Clean streams of whitish smoke can layer your food with the intoxicating scents of smoldered wood. But if your fire lacks enough ventilation (or your food is directly over the fire and it’s juices are burning), a blackish smoke will result that will taint your food.

4 -Peek and brush on the maple syrup quickly. Every time you open your smoker, you loose heat and smoke-two of the most important elements for smoking success. Open the lid only when you need to.

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Roasted Red Pepper and Salmon Lasagna

Salmon lasagna salad

A delicate harmony of color distinguishes this attractive roasted red pepper and salmon lasagna cold salad. This is a nice light meal for a hot summer day. Continue Reading →

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Roasted Garlic, Potato and Smoked Salmon Soup

Wrangell, Alaska

This mouth-watering Roasted Garlic, Potato and Smoked Salmon soup will make you crave more! Continue Reading →

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Soy Maple Glaze Grilled Salmon Steaks

Soy Maple Glaze Grilled Salmon Steaks

Every summer I come up with one new preparation for salmon that is simple and incredibly versatile. This go-to recipe for Soy Maple Glaze Grilled Salmon Steaks will amaze you and your guests will praise you! Continue Reading →

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Teriyaki Salmon with Shiitake Mushrooms and Fresh Chives

Teriyaki Salmon with Shiitake Mushrooms and Fresh Chives

This recipe for Teriyaki Salmon with Shiitake Mushrooms and Fresh Chives never fails to be a big hit and it is so easy! Continue Reading →

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Delightful Salmon Breakfast Quiche

Salmon Breakfast Quiche

This salmon breakfast quiche could be called a lot of things; breakfast casserole, frittata, crustless quiche, but no matter what you call it, you’ll agree this recipe is a deliciously different brunch or breakfast item. Ole lived on these while crab and black cod fishing off the Oregon coast. Leftovers freeze beautifully. Continue Reading →

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Roasted Salmon with Almond and Olive Tepanade

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Olives and salmon are a wonderful match. This simple, fast, bright-tasting topping can be thrown together quickly. Here, the salmon is baked but it could just as easily be pan roasted or grilled. And the topping is good with other fish, such as halibut.

2 Tbl. olive oil
1/2 c. sliced almonds
1/2 c. Panko bread crumbs
1 tsp. thyme leaves, chopped
1 tsp. lemon rind, finely chopped
2 tsp. green or black olives, chopped
4 (6-ounce) salmon fillets, pin bones removed

Preheat oven to 400*. Heat olive oil in a small sauté pan and sauté the sliced almonds until lightly toasted. Remove from heat and stir in bread crumbs, thyme, lemon rind and olives.

Line a baking sheet with parchment paper and place salmon skin-side down in the pan. Lightly press 1/4 of the bread crumb mixture on the top surface of each salmon fillet.

Bake the salmon for 15-20 minutes or until fish flakes easily when tested with a fork.

Enjoy!

Serves 4

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Wild Salmon Quiche with Parmesan Crust

This terrific Wild Salmon Quiche with Parmesan Crust recipe goes together in a matter of minutes. If you bake some potatoes at the same time and serve it all with a simple tossed salad, you’ll have a complete meal and not much cleanup afterwards. Continue Reading →

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Salmon Burgers with Grilled Pineapple

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Lately we’ve been working on using up our left over salmon in our freezer to make room for this summers fresh catch. We’ve been preparing a lot of colorful meals that not only play with your taste buds, but also with your eyes. This dish is no different! We had some extra ingredients lying around and decided to whip up salmon burgers to snack on. Well, one thing lead to another and we ended up with this gorgeous plate of salmon, lettuce, tomato and grilled pineapple – all bathed in some soy sauce, brown sugar, lemon juice, sesame oil and ginger. It’s fun to get creative with our ingredients, and this turned out to be a really easy Salmon Burger with Grilled Pineapple to put together.

Just grab a bag of tortilla chips and you’ve got a delicious, fun and healthful treat!

Salmon Burgers with Grilled Pineapple

The Teriyaki Marinade:
1/4 c. soy sauce
2 Tbl. brown sugar
1 Tbl. lemon juice
1/2 tsp. sesame oil
1/4 tsp. ground ginger

The Salmon Burgers:
1 1/4 lbs. wild salmon, skin and pin bones removed
2 Tbl. green onions, chopped
1/2 tsp. minced garlic
1 Tbl. fresh ginger, minced
2 tsp. soy sauce
1 tsp. sesame oil
4 – 8 thick pineapple rings
4 Kaiser or soft hamburger buns, split
lettuce and tomato slices

Combine all marinade ingredients; set aside. In a food processor; process salmon, green onions, garlic, ginger, soy sauce and sesame oil until well combined. Divide into 4 patties; cover and refrigerate 1 hour before grilling. 15 minutes before grilling; combine pineapple and marinade. Using a grill pan or BBQ; grill salmon patties over medium-high heat for 10-15 minutes, turning once. Grill pineapple rings and buns. Serve with reserved marinade, lettuce and tomato.

Serves 4.

Note: be sure to spray or oil the grates really well to help prevent sticking.

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