Salmon Recipes

Blackened Salmon

4 Salmon fillets (6-8 oz each)
3-4 tsp. Blackened Red Fish Magic Spice
1/2 lb. Unsalted butter (melted)

The Salmon from the Great Lakes are usually very fat-for the best results the fillets should be skinned before cooking.

To blacken any fish-Salmon included-you will need a Cast Iron Skillet, unsalted butter, Red Fish Blackened Spice or Seafood Magic Spice (depending on how spicy you want fish).

Melt 1/2# butter, dip fish portions into melted butter than coat fish (both side-well) with spice. Your should have skillet very hot with a coating of unsalted butter in bottom of the skillet-cook the fish until the spice has a nice golden color and turn over and repeat on other side.

You use unsalted butter to help reduce the smoke from the high heat-you could use Peanut Oil if you do not have unsalted butter. This type of cooking will produce a lot of smoke-best to do this cooking outside. If the Red Fish Blackened Spice is to spicy for you then use Seafood Magic Spice (less spicy).
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Charbroiled Salmon

1 cup soy sauce
1/8 cup red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
4 salmon steaks
Lemon wedges

Combine soy sauce, red wine, ginger, and black pepper in a large, sealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air and seal. Refrigerate, turning frequently, for no less than 2 hours. Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade.
Serve with lemon wedges for accompaniment.
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Grilled Salmon Ceasar Salad

Firm, fresh salmon fillets are first grilled and then served warm atop crisp romaine lettuce hearts tossed with parmesan cheese, toasted almonds and a classic garlic-anchovy dressing.

4 servings

1 1/2 pounds fresh salmon fillet
salt and freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 large egg
3 garlic cloves, peeled
4 anchovies
1 tablespoon red wine vinegar
1 tablespoon Worcestershire
juice of 1 lemon
juice of 1 lime
olive oil
2 heads romaine lettuce, outside leaves removed and discarded
1/2 cup slivered almonds, lightly toasted in a 325 degree oven
1/2 cup fresh grated parmesan cheese
1 cup seasoned croutons

Season fillets with salt, pepper, cayenne and chili powder. Grill or broil fish until done. Keep warm. In a blender, process next 7 ingredients until well blended. While motor is running, add oil in a thin stream until dressing is thickened. Roughly chop lettuce, place in a large bowl with remaining ingredients and dressing and toss well. Place equal portions on plates. Top with warm salmon.
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Salmon Spread

1/2 pound salmon fillet, sautèed with white wine and a little butter until just-cooked and then allowed to cool
6 ounces cream cheese softened at room temperature
1 lime, juice only
1/4 cup fresh chives, minced (or substitute green onions)
3 tablespoons fresh herbs, whatever looks good in the store or garden, minced
1 garlic clove, minced
salt and pepper to taste

With your hands or a fork, shred salmon, breaking up any pieces or chunks. Combine with remaining ingredients and blend until smooth. Serve with crackers.
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