Sockeye Salmon Recipes Biography
Source(google.com.pk)
Recipe 1: Broiled Sockeye Salmon with Citrus Glaze
Ingredients:
1 side of skin-on sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
1. Position a rack in the oven 3 inches from the broiler. Line a half-sheet pan with aluminum foil and place the salmon on the pan.
2. Place the sugar, zest, salt and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes at room temperature.
3. Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees Fahrenheit. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
Recipe 2: Poached Sockeye Salmon with Mustard Herb Sauce
Ingredients:
1 (6- to 6 1/2-lb) whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact
1 large onion (3/4 pound), sliced
4 Turkish or 2 California bay leaves
6 whole black peppercorns
2 whole allspice
3/4 cup table salt
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon whole-grain or coarse-grain mustard
1/3 cup finely chopped fresh dill
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
Preparation:
1. Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
2. Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
3. With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
4. Serve salmon at room temperature with sauce on the side.
Recipe 3: Maple-Ginger Marinated Wild Alaska Sockeye Salmon
Ingredients:
1/4 Cup of Olive Oil
2 Clove of Garlic, chopped
1 inch cube of fresh Ginger, grated
3 TBS Soy Sauce
1-3 TBS of Lime or Lemon Juice
3 TBS of Maple Syrup
Preparation:
Cut two thawed Smoky Bay Fisheries Wild Alaska Sockeye Salmon fillets into 4 pieces (approximately 6 oz pieces)
Place the salmon in the marinade and coat with mixture. Marinate in the refrigerator for 1-6 hours (skin side up).
Heat oven to 500 degrees F
Heat 1-2 TBS of olive oil in a pan (that can go into the oven) until very hot.
Remove salmon from marinade and press garlic and ginger into the salmon.
Place the salmon in the pan skin-side up and cook until golden. Flip to skin side down and place in the oven. Cook 5-10 minutes be careful not to overcook.
Recipe 4: Baked Pesto-Spinach Stuffed Sockeye Salmon Fillet
Ingredients:
1 Smoky Bay Fisheries Sockeye salmon fillet, thawed
2 Tb pesto sauce
1 cup of spinach (fresh or frozen)
1 Tb sun dried tomatoes
Preparation:
Blend ingredients. Slice salmon crosswise and stuff with the mixture. Cook in 400 degree F oven for approximately 10 minutes.
Recipe 5: Tanita Family Grilled Alaska Sockeye Salmon
Ingredients:
6 oz orange juice
½ cup of soy sauce
Crushed garlic
Preparation:
Marinate salmon for a few hours. Grill on hot grill about 2-3 minutes on each side, baste periodically.
Recipe 6: Baked Lemon Dill Wild Alaska Sockeye Salmon
Ingredients:
4 (6 oz) Wild Alaska Sockeye Salmon Fillets
4 Medium Carrots, diagonally sliced
1 each Zucchini and Yellow Squash, thinly sliced
1/4 Cup of Butter, melted
1/4 Cup of fresh Lemon juice
2 tsp. dried Dill weed
1 tsp. Lemon pepper
Preparation:
Preheat oven to 450 degrees F. Spray 4 large sheets of aluminum foil with cooking spray. Center the salmon on the aluminum foil skin side down. Arrange the carrot slices around the salmon. Top with squash slices. Combine remaining ingredients; spoon over the salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside the packet. Repeat to make four packets. Bake 17 to 20 minutes on cookie sheet.
Recipe 7: Broiled Sockeye Salmon with Citrus Glaze
Ingredients:
1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
1. Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
2. Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
3. Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
Recipe 8: Baked Sockeye Salmon with Bell Peppers and Capers
Ingredients:
2 red bell peppers and 1 yellow
2 pounds wild salmon, preferably cut as a long fillet, not steaks
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained and rinsed in cold water if packed in vinegar OR if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than nonpareils, cut them up a little bit
4 whole peeled garlic cloves
Fine sea salt
Black pepper ground fresh from the mill
Preparation:
1. Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 -inch long. You can prepare the peppers early the same day that you are making the fish for dinner.
2. Turn on the oven to 375°.
3. Wash the fish in cold water and pat it dry with paper towels.
4. Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down if you have long fillets. Distribute all around the salmon the peppers, capers, and the whole peeled garlic cloves. Sprinkle with a liberal quantity of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it settle for a few minutes before serving.
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sockeye Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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