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Prescott Flycasters |
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WEBMASTER - Jason Meszaros |
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It isn't always about catch & release. The August trip to Becheroff Lodge in Alaska prompted a bit of discussion about salmon recipes, including club president John Byers' "Soy sauce base, Worcestershire sauce, 2-3 tbsp sugar, minced garlic, minced onion, referigerate overnight" marinade. Member Tony Krzysik compiled these additional recipes to share with us. Thaks, Tony.
Wild Alaska Salmon From Ed Kasilof Seafood ( http://www.kasilofseafoods.com/salmon-recipes.htm)Compiled & edited by Tony Krzysik, 27 August 2006
Grilled Herb Crusted Salmon 12 oz. Salmon Fillets, skinless 1/3 cup Oregano, fresh 1/3 cup Cilantro, fresh (fresh Basil works great here) 1/4 cup Green Onion, sliced 1 clove Garlic 2 tbsp. Lemon Juice 2 tsp. Olive Oil Salt & Pepper to taste Cut salmon into two 6 oz. pieces. Set aside. In a small food processor combine all remaining ingredients, cover and process until chopped. Coat both sides of salmon well with herb mixture. Grill salmon fillets for 6-8 minutes or until salmon just begins to flake easily with a fork. Serve.
Marinated Grilled Salmon 8 Wild Salmon Fillets 1/2 cup Olive Oil 1/2 cup Soy Sauce 1 clove Garlic, minced 1/2 tsp Ginger, powder 1/3 - 1/2 cup Lemon Juice, to taste 3 tbsp Seafood Seasoning Salt & Pepper to taste Combine oil, soy sauce, garlic, ginger, juice, seasonings, salt & pepper. Blend well. Pour marinade into a 9 x 13 glass dish. Place salmon in marinade, cover and refrigerate for about 12 hours, turning occasionally. Broil or grill salmon for 4 minutes on each side, until salmon flakes easily.
Grilled Dijon Salmon 4 salmon fillets 1 tsp. lemon rind grated ¼ cup lemon juice 1 tbsp. extra virgin olive oil 2 Tsp. Dijon Mustard salt & pepper to taste In a shallow baking dish combine fish fillets, lemon rind, lemon juice, oil, mustard, salt and pepper. Cover and let marinate for 30 minutes to 1 hour. Remove fish from marinate and place on greased grill, baste and turn fillets often. Cook for approximately 15 minutes or until done (fish flakes easily when cooked). Serves 4.
Sweet and Spicy Grilled Salmon 2 Wild Salmon Fillets, 6-8 oz. each 1/4 cup Oil - to taste 1 clove Garlic, minced 2 Jalapeno's, minced 3 tbsp. Honey 2 tbsp. Dijon Mustard 1 tbsp. Lemon Juice 1 tsp. Chili Powder 1/2 tsp. Coriander Lemon Pepper Seasoning Set aside the salmon fillets and lemon pepper seasoning. In a large bowl combine the remaining ingredients and mix well. Add salmon fillets to mixture and marinate for at least 30 minutes. Preheat your grill to a medium heat. Remove fillets from marinade and sprinkle lightly with lemon pepper seasoning. Place fillets on a hot grill and cook for 4-5 minutes per side or until salmon flakes easily with a fork.
Teriyaki Grilled Salmon 1/4 cup brown sugar, not packed In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon steaks/fillets in a baking dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove salmon from marinade. Cook on foil sheet on medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook.
Barbecue Salmon 4 salmon fillets1/2 bottle Tangy BBQ sauce 1 tbsp lemon juice 1 clove minced garlic 2 tbsp. chopped parsley salt & pepper to taste In a bowl mix together lemon juice, garlic and BBQ sauce. Pour mixture over salmon fillets. Salt and pepper fillets to your taste. Grill on a greased surface for 10 minutes or until done (salmon flakes easily when cooked). Garnish with parsley before serving.
Cajun Coho • 1/3 cup butter Melt butter in large skillet over medium–high heat. Stir in Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add vermouth. Cook for 3 minutes, stirring constantly. Add Alaska Salmon fillets or steaks. Cook for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Squeeze lemon over salmon and serve immediately. Makes 4 servings.
Blackened Coho 1 whole side of wild salmon cube of butter Cajun or blackening seasoning Black cast iron skillet Skin the wild salmon if not already done, and cut the fillet into 3" wide pieces. Melt the butter and spread onto the salmon with a brush. Sprinkle the blackening seasoning on both sides of the salmon. If you want it very spicy put enough on so you can’t see the flesh anymore. Preheat the skillet (cooking should be done outdoors on a grill unless you have very good ventilation) on high until it is white hot. Place the salmon in the skillet and cook on one side until the spices turn black. Gently flip the salmon over and repeat on the other side. Check to see if it is done by breaking a piece open. It should be just slightly raw in the middle. It will finish cooking by the time it is served. Serves 3-4.
Baked Lemon Keta 1 whole side of wild salmon Lemon pepper 1 Lemon, thinly sliced Garlic powder 1 white onion, thinly sliced Parsley Skin the wild salmon if not already done, and cut the fillet into 3" wide pieces. Tear off a piece of tinfoil 8-12 inches long and place the salmon on the tinfoil. Lightly sprinkle the Lemon Pepper and Garlic powder on the salmon. Slice the lemon and the onion into very thin slices and arrange on top of the salmon at this time also place the parsley on the salmon for decoration. Wrap the salmon with the tinfoil and seal the seams very well. Repeat for the remainder of the salmon. Preheat oven to 350. Place the tinfoil wrapped salmon into the oven on a cookie sheet and bake for 20 minutes or until the opaque color in the center is barely visible. Serves 3-4.
Baked Salmon with White Wine 1 whole side of wild salmon 1 1/2 cups of white cooking wine 1 lemon Salt Pepper Skin the wild salmon if not already done, and cut the fillet into 3" wide pieces. Marinate the salmon in the white wine and the juice from one lemon for 15 minutes. Place on a broiling pan. Preheat oven on BROIL. Salt and pepper the salmon. Place the broiling pan and salmon about 6" away from the broiling element. Broil for ten minutes and turn the salmon over and broil for an additional 5-10 minutes. Check periodically to see if it is done by breaking apart one piece
Whole Baked King Salmon 1- 5 lb. whole salmon 1 ½ cups of ketchup 2 chopped green onion 1 can of green chilies ¼ cup white wine vinegar 2 cloves of garlic, minced salt & pepper to taste 2 tsp. red chili pepper 2 tbsp Tabasco sauce Remove head, tail and guts from fish. Salt and pepper fish both inside and out. Stuff the fish with ½ of the green onions and ¼ of the minced garlic. In a bowl combine remaining ingredients. Add a tablespoon or two of the mixture inside the salmon and pour remaining mixture over outside of fish. Bake fish in a greased baking dish at 325 degrees for approximately 3 hours (or until salmon becomes flaky), baste the fish with sauce occasionally. Serves 4-6.
Deep fried King salmon 1.5 lb's King salmon 1/2 Cup flour 2 Medium eggs 1 1/3 Cups bread crumbs vegetable oil Salt & Pepper to taste Chunk king salmon into 14-16 pieces. Rinse king salmon in cold water and pat dry with paper towels. In a bowl mix together flour, salt and pepper. Dredge each king salmon chunk in flour to coat evenly. Dip floured pieces in egg and then roll in bread crumbs coating them evenly. Deep fry king salmon chunks in hot vegetable oil (375 degrees) for 3-5 minutes or until coating is golden brown. Drain on paper towels. Makes 4-6 servings.
Alaska Guide Style Beer-Battered Salmon or Halibut 1-2 lbs of Wild Salmon or Alaskan Halibut Krusteaz buttermilk pancake mix. 6 beers (one for the recipe, 5 for you) Skin the wild salmon if not already done and cut the fillet into 1" inch cubes. Now do not drink the last beer, as you will need it now to mix the pancake mix. In a mixing bowl, add the beer and mix in enough pancake mix to make a mixture that is slightly thinner than you would make for pancakes. On the stovetop, preheat a deep pan with enough oil to completely immerse the pieces. You can tell when the oil is hot enough by when it starts smoking just a little. Dip the salmon or halibut in the beer batter and carefully place the pieces into the hot oil. Cook until golden brown, and remove from the oil and drain on a wire screen.
Quick & easy salmon casserole 2 cups Wild Salmon, canned 1 1/2 cups Stuffing Mix, seasoned 1 can Cream of Mushroom Soup 2 Eggs, beaten 1/4 cup Celery, chopped 1/4 cup Onion, chopped Mix all ingredients together. Spoon into a lightly greased baking dish. Bake at 350 degrees for 45 minutes.
Kenai (Scandinavian) Silver Salmon Skinned salmon fillet cut into about 5 inch squares, deboned Filo dough Lemon Shallots very thinly sliced Salt and pepper Herbes de Provance: (a good spice mixture especially for fish) Feta cheese, mild Melted butter with some lemon juice, parsley.
Skin the wild salmon if not already done, and cut the fillet into 3" wide pieces. Tear off a piece of tinfoil 8-12 inches long and place the salmon on the tinfoil. Lightly sprinkle the Lemon Pepper and Garlic powder on the salmon. Slice the lemon and the onion into very thin slices and arrange on top of the salmon at this time also place the parsley on the salmon for decoration. Wrap the salmon with the tinfoil and seal the seams very well. Repeat for the remainder of the salmon. Preheat oven to 350. Place the tinfoil wrapped salmon into the oven on a cookie sheet and bake for 20 minutes or until the opaque color in the center is barely visible. Serves 3-4.
Salmon Loaf 2 cups Wild Salmon, flaked 2 cups Ed's Salmon, cooked and flaked 1 cup Cream of Celery soup, undiluted 1 cup Bread Crumbs 1/2 cup Mayonnaise 1/4 cup Onion, chopped 1/4 cup Chives, chopped 1 Egg, beaten 1 tbsp. Lemon Juice 1 tbsp. Salt Set salmon and bread crumbs aside. In a large bowl combine all remaining ingredients; mix well. Stir in salmon and bread crumbs. Press mixture into a lightly greased loaf pan. Bake in a preheated oven, at 350 degrees, for approximately 1 hour or until done.
Coho Melt Sandwich Left over salmon or canned 2 Tbsp. of finely chopped onions 2 Tbsp. of dill relish ½ Cup of Mayo Rye bread Sliced Swiss Cheese 2 Tbsp. Butter Combine all ingredients except bread and butter in a mixing bowl. Butter the bread. Preheat griddle of frying pan. Place one slice of bread on the griddle and put enough salmon mixture on to cover the bread. Place a slice of Swiss cheese on top of the salmon mixture and put another slice of bread on top. Brown both sides of the bread. Serve.
Coho salad 8 oz. Salmon, Cooked or smoked Coho 1 dill pickle diced 1 Hard boiled egg, sliced 2 Tbsp. Mayonnaise 1-2 Tbsp. Ranch dressing 1/2 Tsp. Parsley 2 Tbsp. Onion, diced Salt & Pepper to taste 4 Lettuce leaves In a bowl combine mayonnaise, ranch, parsley, salt & pepper mixing well. Stir in pickle, onion and salmon. Serve salad mixture on lettuce leaves garnished with egg and tomato slices. Makes 2 servings.
Salmon Fried Rice 1 cup Wild Salmon Chunks, cooked 2 cups Japanese Rice, cooked & cold 1 Egg, scrambled 1 Green Onion, chopped fine 2-3 tbsp. Cooking Oil 2 tbsp. Soy Sauce 1/2 tsp Ginger 1/2 tsp Five Spice powder 1 tbsp Water 2 sprigs Fresh Parsley In a small bowl whisk together the egg and water. Pour egg into a large (hot) skillet and cook for about 2 minutes or until done. Remove egg from pan and shred into long, narrow strips, set aside. Using the same skillet, heat cooking oil and add green onion, stir fry until tender. Add rice, stir well. Add remaining ingredients (except egg) and stir fry for 5-7 minutes, add egg and mix well. Serve hot, garnished with fresh parsley.
Salmon Macaroni Bake 8 oz. pkg. Elbow Macaroni, uncooked 13 oz. Salmon, cooked, flaked 10 oz. pkg. Asparagus cuts, thawed 2 2/3 cups Milk 2 oz. Jar Pimento, drained, diced 1/2 cup Cheddar Cheese, shredded 1/2 cup Onion, chopped 4 tbsp Butter 4 tbsp Flour 1 1/2 tsp Seasoned Salt 1/2 tsp Lemon Pepper Prepare macaroni according to package directions. Drain. In medium saucepan melt butter, stir in flour, salt & pepper. Blend in milk. Stirring constantly cook until thickened and bubbly. Stir in cheese until melted then combine the macaroni, cheese sauce, asparagus, pimento, onion and salmon. Mix well. Pour into 3 quart casserole baking dish and bake at 350 degrees for 30 minutes or until hot. Serve.
Salmon Patties Left over salmon or 2 cans of salmon 2 Tbsp. of finely chopped onions 1 Tbsp of finely chopped green peppers (or Jalapeno) ¼ Tsp. of salt (to taste) 1 large egg ¼ cup of cooked rice Combine all ingredients in a mixing bowl and mix very well. Make a patty out of the mixture about ½ inch thick. Grill until hot and serve.
Smoked Salmon Deviled Eggs 8 Hard-boiled eggs 3 Tbsp. Mayonnaise 2 Tbsp. black olives, minced 1/8 Tsp. dill weed 3 oz. smoked salmon Pepper to taste Cut eggs in half lengthwise. Remove yolks placing them in a medium sized bowl. Add mayonnaise to yolks and combine. Stir in olives and dill weed and fold in the smoked salmon. Pepper mixture to taste. Spoon mixture into egg halves and garnish with paprika. Refrigerate until firm. Makes 16 deviled eggs.
Smoked Salmon Spread 1 LB Smoked Salmon, chopped 8 oz. Cream Cheese ½ cup Mayonnaise 4 whole Green Onions, chopped Chop 1 lb. smoked salmon finely. Mix Cream Cheese and Mayonaise until smooth with no lumps. Add chopped onions, then Salmon. Mix Well! Refrigerate until firm- 3 or 4 hours or more. Serve with cheddar, savory, seasoned, wheat or "Matso" crackers, celery stalks or stuff into halved tomato’s. Dip may be formed into rolls (using plastic wrap) and additions placed on top for presentation (bread crumbs + parmesan + jalapeno slices). Optional Additions: (one at a time!)1 tbl. Horseradish ¼ cup Parmesan Cheese Finely chopped Swiss Cheese Chopped Jalapeno peppers Small jar Pimento
Salmon Stuffed Tomatoes 1 1/2 Cups wild salmon 1 Tbsp. onion, minced 1/2 Tbsp. green pepper, diced 1/2 Tbsp. red pepper, diced 2 Tbsp. celery, chopped 3/4 Tsp. salt 1/4 Cup potato chips, crushed 1/4 Cup Mayonnaise 6 Med. Tomatoes Combine all ingredients well. Chill for 45 minutes or longer in refrigerator. Cut and remove centers from the tomatoes and fill remaining tomato shells with mixture. Serve chilled on leaf lettuce for garnish. Makes 6 serving.
Chunky Salmon Chowder 15 oz. Salmon, cooked, drained & flaked 15 oz. can Cream Style Corn 2 cups Water 3 Potatoes, cubed 12 oz. Evaporated Milk 1 Medium Onion, chopped 1 tsp. Dill Weed, dried 1/4 tsp. Lemon Pepper Seasoning 1/2 tsp. Salt 1 tbsp. Butter Melt butter in large saucepan over medium heat until hot. Stir in onions, stirring constantly for 2-3 minutes until tender. Stir in water, corn, potatoes, salt and milk, mix well. Bring to a boil. Simmer at reduced heat for 10 minutes. Add salmon and lemon-pepper seasoning, cook another 10 minutes. Stir in dill and serve.
Creamy Salmon Soup 1 1/2 pounds of Salmon 2 cups Hot Water 1 diced onion 1 diced celery stalk 1 chopped sprig of parsley 1 quart of whole milk (2% may be used) 5 tbs. of butter or margarine 5 tbs. of flour 2 tsp. of salt Dash of pepper tbs. of chopped parsley Skin and debone the salmon and grind very fine in a blender. In a large skillet with medium heat add the hot water and bring to a simmer. Add the salmon and stir constantly. Add onions, celery to milk and scald. Melt butter and blend in flour, salt and pepper. Add scalded milk gradually and cook until thick and smooth stirring constantly. Add salmon mixture and heat until smooth. Serve with parsley sprinkled over the top.
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