section features some of our favorite recipes for salmon, halibut, and
some of the other edible goodies (i.e. clams, shrimp, and crab, the
words 'bivalves' and crustaceans just don't sound that appetizing!) that
you may take home with you after fishing with us.
Sorry, the term 'healthy eating' is
not really part of our vocabulary (more butter please!). You
only live once, right?? On this page, you will find some of our favorite
salmon recipes, follow the links below for recipes for:
|4-6 salmon steaks
1 tablespoon liquid smoke
1 teaspoon salt
dash of pepper
1 clove garlic, crushed
2 tablespoons vinegar
1/2 teaspoon paprika
1/2 teaspoon powdered mustard
3 tablespoons lemon juice
3 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1/4 cup ketchup
1/4 cup butter, melted
|Arrange fish in a shallow baking
dish. Combine the remaining ingredients and mix thoroughly. Pour over fish and
marinate 30 minutes.
Remove fish and place on a greased
broiler rack. Brush with sauce.
Broil 5 inches from heat about 10 minutes or until fish flakes when
tested with a fork.
Serves 4 to 6.
Salmon Stir Fry
|2 cups skinned uncooked salmon cut into
strips 1 inch long and 1/2 inch wide
2 tablespoons cornstarch
2 tablespoons soy sauce for marinade
2 tablespoons peanut oil
1 green pepper, thinly sliced
2 medium sized turnips, thinly sliced
8-10 stalks bok choy, sliced
1/2 pound mushrooms, sliced
1 6 oz package frozen or fresh pea pods
2 tablespoons sherry
2 cups bean sprouts
4 tablespoons soy sauce for stir fry
dash of garlic powder
|In a bowl combine cornstarch and soy
sauce and marinate salmon chunks for 1 hour. Heat oil in wok over high
heat. Add salmon. Cook and stir until salmon is tender, about 4 minutes. Remove
Add green pepper, turnips, bok choy, mushrooms and
pea pods to oil in the wok. Cook and stir for 3 minutes. Add sherry, bean
sprouts and 4 teaspoons soy sauce. Return salmon to mixture with a dash of garlic
powder. Cook and stir for approximately 4 minutes longer.
If desired, thicken with a little cornstarch and soy marinade.
Serve with rice.
|8 manicotti shells
2 cups cooked flaked salmon
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 teaspoon lemon juice
6 tablespoons sour cream
1/2 onion finely chopped
10 ounces tomato sauce
|Cook manicotti shells according to
package directions. Do not over cook.
In a bowl mix
remaining ingredients except tomato sauce. Stuff shells with mixture. Pour about 3/4 of
the tomato sauce over the bottom of a large pan and place shells on top. Spread the
remaining sauce over the top of the shells to keep moist.
Bake at 350 degrees about 20 minutes or until sauce is bubbly and
cheese is melted. If desired, sprinkle more cheese on the top while baking.
Easy Salmon Dip
|1 cup sour cream
2 cups smoked salmon, crumbled
garlic salt to taste
salt and pepper to taste
|Combine ingredients. Chill before
serving. Serve with chips or crackers.
substitute 8 oz softened cream cheese in place of sour cream.
|4 cups smoked salmon
1 8 oz package cream cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1/4 cup chopped onion
1 tablespoon lemon juice
|Finely flake smoked salmon. Blend
together with remaining ingredients. Shape into ball.
chopped nuts or parsley if desired. Serve with crackers.
This salmon ball freezes beautifully.
Danny's Smoked Lox
|1 each fresh salmon side, boneless
1 lb kosher salt
1/4 lb granulated sugar
1/4 lb light brown sugar
1/2 oz ground black pepper
1/2 oz allspice
1/2 oz ground ginger
|Place the salmon, skin side down, in a
suitably sized non-metallic pan. Mix all dry ingredients well, then place on salmon
to completely cover. Cover the pan and refrigerate the salmon for 18 hours.
Remove from the refrigerator and rinse all seasoning off the salmon. Drain well and
Return the salmon to a clean, dry pan and
place in the refrigerator for 12 hours, UNCOVERED, to allow the salmon to 'dry'.
Cold-smoke the salmon according to your smoker oven's manufacturer directions. Use
approximately 2 ounces hickory wood with the temperature set at 100 degrees. Smoke
the salmon for 15-20 minutes, the turn the smoker OFF and allow to stand, without opening
the door, for 4-5 hours. Please note that if the salmon is cooked over 100 degrees,
it can become mushy in texture.
Recipe ... from Rod 'n Real
When making lox, you must follow the exact measurements, and the recipe
can only be doubled once. Lox is a cold cured salmon and best if a firm fish is used ...
remember a redder skinned salmon tends to be softer in texture than a silver skinned one!
|1 1/2 pounds firm salmon fillets
1 Tbs. liquid smoke
2 Tbs. brown sugar
8 tsp. coarse salt
|Mix the liquid smoke, brown sugar, and
salt together. Lay the salmon fillets on a board and spread the mix evenly over it. Then
sprinkle the onion, garlic, and dill ( amount varies to you taste) evenly over the
fillets. Wrap each fillet separately with 2 feet of plastic wrap, making sure to start at
one end, and folding up the sides, covering it well by wrapping each piece with at least
three wraps. Then wrap the same with foil ... the seam side up. All of these steps are
very important; otherwise, the fish may not cure correctly. Refrigerate for seven days in
a leak-proof container ... this will catch any leakage from the fish. When the seven days
are up, take the fillets out of their wrappings and then re-wrap each piece as described
above. Place in Ziploc bags until ready to eat. Great served with cream cheese and drained
salmon (or halibut)
|Both of the
marinades below are good for four pounds of fish ... simply place the fish in a bowl with
the marinade and refrigerate for at least an hour (several hours is better!) These
marinades are best when the fish is barbequed ... simply place the fish on foil
(facilitating easy clean up) and barbeque the fish 10-15 for 1 inch thick fillets or 20-25
minutes for two inch thick fillets! Enjoy!
1/2 cup soy sauce
1 cup white wine
1 Tbs. garlic powder
1 Tbs. ginger
2 Tbs. rosemary
2 Tbs. parsley
1/2 cup olive oil
1 cup soy sauce
1 cup white wine
1 cup brown sugar
1 Tbs. EACH of garlic powder, lemon
juice, ginger, pepper, liquid smoke
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