SALMON RECIPES 1

Wild Alaskan Salmon Wrap

Wild Alaska Salmon fillet; skinned, cut into about 5" squares
;

Filo dough

Lemon

Shallots very thinly sliced

Salt and pepper

Herbes de Provance ( a good spice mixture especially for fish)

Mild Feta cheese

Melted butter with some lemon juice added

Fresh chopped parsley

Thaw the filo dough for about 2 hours and gently unroll. Preheat oven to 350 degrees. Cut the dough in half and VERY GENTLY remove 5 sheets and lay on a piece of parchment paper. The filo is fragile so you have to work quickly before if becomes dry. Cover the remainder of the dough with a damp towel to keep it moist while you're working. Place a piece of Wild Alaska Salmon at the corner leaving enough space around the edges to make a seal with the crust. Pepper and salt to taste. Sprinkle some Herbes de Provance over the Salmon. Layer shallots, sliced lemon, and crumbled Feta cheese on the Wild Alaska Salmon. Wet the edges of the dough with your finger and gently fold the dough over from the corner to form a triangular pastry. Being careful not to puncture the pocket, press the tines of a fork along the edge of the dough to form a seal. Carefully remove the pocket with a spatula and place on a cookie sheet lined with parchment paper. Cut two or three small slits in the top of the pocket. Carefully brush some butter mixture over the completed pocket. Bake until the dough is a rich brown color, basting occasionally with the butter mixture. When satisfied, gently flake the Wild Alaska Salmon with a fork to check if done.

Broiled Wild Alaskan Salmon with Black Bean Sauce

6, 1" thick Wild Alaska Salmon Steaks

2 Tbsp. spicy black bean paste*

2 Tbsp. grated fresh ginger

2 garlic cloves, minced

2 tsp. olive oil

½ cup red wine

1 tsp. butter

salt and freshly ground pepper, to taste

*Available at Asian markets and the Oriental food sections of large supermarkets.

In a small saucepan whisk together the bean paste, ginger, garlic, olive oil and wine, bring to a boil, lower heat and simmer for 5 minutes. Set aside. Butter a broil pan, season both sides of Wild Alaska Salmon with salt and pepper and place on pan. Brush steaks with reserved bean sauce and broil for 5 minutes, brushing with more sauce frequently. Turn Wild Salmon steaks over and repeat process, broiling Salmon for another 5 minutes or until Wild Alaska Salmon flakes easily when pressed with a fork.

Baked Wild Alaskan Salmon Steaks with Ginger Ratatouille

4, 1” thick Wild Alaska Salmon Steaks

1 Tbsp. olive oil

1 small onion, sliced thinly

2 garlic cloves, minced

2 Tbsp. finely chopped fresh ginger

½ cup each diced eggplant, zucchini and red pepper

1 large tomato, seeded and diced

1 tsp. butter

2 tsp. fresh lemon juice

2 Tbsp. chopped fresh parsley

salt and freshly ground pepper, to taste

Preheat oven to 350°F.In a large skillet heat oil over medium-high heat. Add onion, garlic and ginger, and cook, stirring, until onions are soft. Add the eggplant, zucchini and peppers, lower heat and cook gently for another 7–8 minutes until vegetables are just tender; stir in tomatoes, season with salt and pepper, set aside. Butter a shallow baking dish and place Wild Alaska Salmon steaks so they are not touching. Pour lemon juice over Salmon. Spoon reserved ratatouille over and around the Wild Alaska Salmon steaks & cover dish tightly with foil. Bake for 20 minutes or until Wild Alaska Salmon flakes easily when pressed with a fork. Garnish with parsley.

Grilled Wild Alaskan Salmon Hobo Packs

2lbs.skinless Wild Alaskan Salmon fillets, about 1 inch thick
Salt and pepper
½ cup light-colored molasses
¼ cup packed brown sugar
1 Tbsp. soy sauce
12oz. fresh green beans, ends trimmed
2 small yellow summer squash, halved
2 Tbsp. coarse grain mustard
2 tsp. finely shredded lemon peel
¼ tsp. finely ground pepper
2 Tbsp. snipped fresh parsley, optional

Aluminum foil

Sprinkle Wild Alaskan Salmon fillets with salt and pepper; set aside.

For glaze, in a small saucepan stir together molasses, brown sugar, and soy sauce. Heat just until sugar is dissolved, stirring occasionally. Set aside.

Grill salmon directly over medium coals for 6 minutes; turn. Grill for 4 minutes; brush with molasses glaze. Grill for 2-4 minutes more or until fish flakes easily with a fork, brushing occasionally with glaze. Remove from grill. Cut Wild Alaskan Salmon fillets into 8 pieces.

Tear off eight 36”x18” sheets of heavy foil; fold in half to make 18” squares. In a bowl combine beans and squash; toss with mustard. Sprinkle with salt and pepper. Divide evenly among foil sheets, placing vegetable mixture in the center. Place a Wild Alaskan Salmon fillets portion on each bed of vegetables; spoon on any remaining glaze. Bring up two opposite edges and seal with a double fold. Fold remaining edges together to completely enclose, leaving space for steam to build.

Grill foil packets directly over medium coals for 20 minutes.

Transfer salmon and vegetables from packets to dinner plates. Combine parsley, lemon peel, and pepper; sprinkle on Wild Alaskan Salmon fillets.

Makes 8 servings.

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