If you've got a good salmon recipe, here's the place to share it!

I just made a really good concoction of lemon juice, white wine, garlic and tomato sauce. I cooked the salmon in it. Yummmm!

 

a while back a member posted this:

Dijon mustard + honey, mix it into a paste. Put the paste over the salmon, be generous with the servings. Put it in the oven (I used toaster oven) at ~375F and cook it until it's done (I can't remember how long).

The meat is very juicy, soft, and I'm normally a raw salmon eater but this takes the cake for me. I prefer to eat fish in their raw form

 

I go the simple route..

Take the filet, slice some thin lemon wedges, some cracked pepper, and a little garlic.

Wrap it in foil, and throw it on the BBQ.

damn, I'm hungry now

 

Mindcore, I used to do something very similar to that with striped bass. Man, was that good!

 

mix enough chopped black beans with chopped garlic to spread evenly over fish. black bean, garlic ratio : 1 to 1

in a plate, put fish on top of some chinese ginger and green onion, so you have a small gap between fish and plate.

steam to 85% done

drain the water, ginger and spring onion out from plate after steaming. then heat 4-5 table spoon of oil in a frying pan (has to be very hot),

cut some fresh spring onion, ginger and put on top of the cooked fish, pour hot oil over ginger and spring. add some soy source if you like.

ready and serve.

 

[QUOTE]Originally posted by bon2k
mix enough chopped black beans with chopped garlic to spread evenly over fish.

 

Take one large fillet of king salmon fresh from Pop's fishing trip to alaska, skin on. Add olive oil to both sides, salt and pepper to taste. Slow cook skin down on grill, flop onto a plate and tear off the skin to expose tasty fish.

No marinade. Hides the taste.



One quick one for Ahi tuna steaks......Had it at Hula Grill on Maui......

Get yerself a couple sushi quality tuna steaks, grill with a little salt and pepper to desired doneness. Pour on a hot terriaki glaze, (the thicker the better, corn starch is your friend) top with chopped scallions and pickled ginger. The hot, sour and terriaki are fantastic together.

Tip: If any hunk of fish you are about to cook smells a little fishy, soak fillet in milk for a few minutes. It is still better to get fresher fish, but this will remove much if not all of the fishy taste.

 

Jersey, since you're living in Florida this should work for you.

Rather than write this up again I found a post I posted in another forum a couple of years ago and just copied it:
[QUOTE]Originally posted by CG

 

banana weaves works well with squid, shrimps and scallops

 

Olive oil basted with your choice of seasoning with lemon slices on top.

Throw it in a corningware and bake for 20 mins. at 350 degrees. Perfect.