Salmon on the Grill
* Salmon Filets (dried with a paper towel)
* Olive Oil
* Montreal Chicken Grill Mates (spice combo found in most grocery stores)
* Lemon Juice
Heat grill to a medium/high heat. Cover grate with foil (for easy cleanup). Brush olive oil on the salmon and sprinkle with the Grill Mates. (you can add extras like extra garlic, Emerils, ect.) Grill skin side down about 8 to 12 min (depending on the thickness of the filet) or until it flakes. Don’t over cook it. Melt 3-4 tablespoons of butter and squeeze the juice of half a lemon into the butter. Drizzle the butter over the grilled fish. This can also be done in the broiler.
(what to do with leftover salmon---if there is any!)
*2 cups of leftover cooked salmon (like above) * ¼ Teaspoon Worcestshire sauce
*2 Tablespoons of chopped green onion * Salt & Pepper to taste
*2 Tablespoons of chopped celery * ½ cup Mayonnaise
*¼ Teaspoon garlic powder *1/4 cup tarter sauce
Mix all the above together adding more Mayo as needed. Eat plain or on crackers. If you like, cook 1 cup of pasta shells, drain and cool and add to make a Salmon Pasta Salad.
Oven cooked Favorite
Salmon Filets (dried with a paper towel)
Mayonnaise (not miracle whip. You can use low-fat but not fat-free)
Paprika, Dill Weed, Parsley
Take a piece of aluminum foil and cover the top of the broiler pan and spray with Pam. Place the filets, skin side down, on the pan and spread the filets with Mayonnaise. Sprinkle with a combination of the paprika, dill weed and parsley (you can use any combination leaving any one item out). Turn on the broiler of the oven and broil the filets until the top just browns about 5 minutes. Remove the broiler pan from the broiler and place in the oven at 350 degrees. Bake for 15-20 minutes depending on the thickness of the filets. Remove and serve with lemon wedges.
Keoni’s Island Broil
½ cup soy sauce ¼ cup sliced green onions
¼ cup port wine 4 to 6 cloves garlic, minced
¼ cup water 1 tablespoon plus 1-1/2 teaspoon sesame oil
¼ cup packed brown sugar 1 tablespoon toasted sesame seed
1 lbs. salmon fillets (8 oz. each) skin on
In a small mixing bowl, combine marinade ingredients. Reserve ¼ cup marinade. Cover with plastic wrap and chill. Arrange fillets in single layer in 11 X 17 in. baking dish. Pour remaining marinade over fillets, turning to coat. Cover with plastic wrap. Chill 3 hours , turning over occasionally.
Cover grill with foil (for easy cleanup). Prepare grill for medium heat. Drain and discard marinade from fish, Arrange fillets on grill. Grill covered for 8 to 10 minutes or until fish is firm and just begins to flake, basting occasionally with reserve marinade.
Serve with hot cocked rice, if desired. Makes 4 servings