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SEAFOOD RECIPES
Charred-Plank Wild Salmon
Ingredients:
1 Alder grilling plank
3 lbs Wild Alaskan King salmon fillet
Olive oil
Lemon juice & vinegar to taste
Parsley
Prepare your coals for grilling as you normally would in a charcoal or gas grill. Lightly oil one side of the Plank with oil and place it, oiled side down, on the hot coals. Char the wood well, and then remove and flip it over. Brush the charred side again with olive oil and a little lemon juice or vinegar.
Lay your fillet skin side down on the plank, and close the hood, or use a tin foil tent. Cook the fish about 10 minutes per inch thickness. About two minutes before it's done, brush the salmon well with oil and add a sprinkling of parsley.
The skin will stick to the board and fish will loosen easily with a
spatula. Prepare for the most flavorful planked salmon you have ever had.
Smoke-Planked Salmon with grilled Pineapple and Rhubarb
Ingredients:
Soak and oil your Cedar or Alder wood plank
Dry Rub 2 Wild Alaskan Salmon fillets with:
4 Tbsp Brown Sugar
4 Tbsp Kosher Salt
4 Tbsp Black Pepper
4 Tbsp fresh Dill
Combine in a seperate bowl:
1 c pineapple juice
1 c rhubarb -- grilled, minced
1 c fresh pineapple -- crushed
1/4 Habanero pepper -- minced
Reserve this for mopping the fish while cooking.
In long strokes, from the tail to the head, rub the dry rub on the Wild Alaskan Salmon for 5 minutes.
Cover loosly with plastic wrap and allow the salmon fillets to marinate 30 minutes.
Rinse the salmon with cold water.
Cut to size & lay your salmon skin side down on a soaked, oiled cedar or alder plank.
Place in a 225 degree smoker using alder wood chips. Smoke for 2 1/2 hours, mopping the salmon every 10-20 minutes with the basting liquid.
Pesto Planked Wild Alaskan Salmon
Ingredients:
Cedar plank, soaked in water 24 hours
2 1/2-3 lbs Wild Alaskan Salmon fillet
6 oz Contadina fresh pesto (in grocer's fresh refrigerated pasta section)
1/2 cp softened butter or margarine
1 t. lemon juice
1 T. Dehydrated onion flakes
Rough ground black pepper to taste
Rinsed and pat dry Wild Salmon fillets. Place on wet cedar plank, flesh side up. Combine pesto, butter, and lemon juice until well blended. Generously spread pesto mixture on fillets. Sprinkle generously with rough ground black pepper and a dash of dehydrated onion. Place planked fillet on grill over very hot charcoal briquettes (450 degrees) and cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Butter will melt away and leave a beautiful pesto crust over the salmon. This also makes a terrific appetizer served chilled on crackers with a "shmear" of cream cheese. Mmmm.
Charcoal Grilled Alaskan Salmon
Ingredients:
4 to 6 6oz. Wild Alaskan Salmon fillets
1 Teaspoon Cavender salt (Greek seasoning)
½ Stick of butter
2 or 3 Lemons
Basting Sauce:
Melt butter, juice from lemons and Cavender Salt. Avoid boiling the melted butter. Keep warm until cooking the salmon.
Salmon fillets:
Cut Salmon fillets to the desired size. Baste the skin side only with vegetable oil and sprinkle the flesh side liberally with Cavender salt. Place the Salmon on a platter, cover with plastic wrap and place in the refrigerator for 1 ½ hours before cooking.
Soak Alder plank, weighted down in water for 3 hours. Warm Alder plank in the oven at 350 degrees for 15 to 20 minutes. Prepare charcoal bed for cooking making a hot charcoal fire. When charcoal is ready to cook place salmon on the Alder plank, place plank on the grill and cooked until salmon flakes. During cooking use additional Alder or Cedar chunks for added flavor.Baste several times with basting sauce during cooking. Cooking time approximately 20 minutes.
Without Alder Plank:
Start enough charcoal to obtain a very hot charcoal fire. Four or five chunks of moistened alder or cedar.
Spray grill with vegetable oil to prevent sticking. Just before starting to cook your Salmon, baste the flesh side liberally with your melted butter sauce. Cook Salmon flesh side down for no more than two or three minutes. Before turning the Salmon spray or baste skin side with vegetable oil. Cook Salmon skin side down for seven to ten minutes maximum. Baste the flesh side several times, with the basting sauce, during the skin side down cooking time. Close all vents on the charcoal broiler the last minute of cooking, for additional smoke flavoring. Serve and eat immediately.
Simple Cedar Planked Salmon
Ingredients:
1 1/2-2 lbs Wild Alaskan Salmon fillet
1 Tbsp Lemon zest
2 sprigs fresh dill
1 tsp salt
1tsp Cayenne pepper
lemon wedges
Immerse a Cedar grilling plank in water for at least one hour. Brush olive oil lightly over top surface of Cedar plank. Place salmon fillet skin side down on top of plank. Sprinkle the lemon zest, dill, salt, and pepper evenly over the fillet.
Place the planked salmon in the center of the cooking grate an inch or two over white charcoals. Grill for 25 to 30 minutes or until the salmon is opaque in the center and the flesh flakes easily with a fork. Garnish with the lemon wedges.
Perfect for a party of 4!
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