Salmon Fishing Alaska

March 10, 2009 10:07 PM | Alaskan Photo Tours

salmon fishing alaska
How to prepare Alaskan salmon fillets?

I have a couple of fillets of salmon that a friend brought me his fishing trip to Alaska. I do not want to ruin cooking them in a mediocre way. What is the best way to really enjoy these beautiful salmon fillets?!?! Thanks!

OVEN fillets 3 salmon fillets of salmon (about 1 / 2 pound each) biscuits lemon juice, minced garlic and onion powder 3 cups for butter (1 tablespoon of salt) and pepper to taste 1 tablespoon fresh parsley, chopped Spray an aluminum face shallow baking pan with olive oil spray. Place fish fillets in the pan, each with a little butter on top. Sprinkle evenly with garlic and onion powder and a pinch each of salt and pepper. Crumble the crackers evenly your hands) over top of the fish (by hand). Sprinkle with chopped parsley. Grill (in the top rack), without turning, until edges are browned and fish is the meat a pinkish-white (and it is not clear) and it starts to look flaky when touched with a fork. This will take about 10-15 minutes, depending on your oven and fillet size. Squeeze lemon juice over top before serving, decorated with a sprig of fresh parsley and lemon wedges. ————————— ———————– ———————– GRILLED FRESH ——— 2 salmon fillets (1 1 / 2 inch) fresh salmon fillets bottle of steak sauce salmon sauce for a meat marinade hours in the refrigerator. Remove from marinade. Cook over charcoal or gas for 10 minutes on each side. Serve with baked potatoes and salad. ))))))))))))))))))))))))))))))))))))))))))) ))))))))))))))))))))))))))))))))))))))))))))))()(( GINGER-GLAZED SALMON (((((((( STEAK Ginger Glaze: 2 tablespoons grated fresh ginger 2 tablespoons minced garlic 2 tablespoons minced scallion, white part only 2 tablespoons cilantro 1 tablespoon salsa pepper 1 / 2 cup rice wine vinegar 1 / 4 cup mirin (Japanese rice wine) or dry sherry tablespoons hoisin sauce 2 1 / 2 cup chicken broth 1 tablespoon vegetable oil April 7-ounce salmon fillets salt fried basil leaves, basil mashed potatoes, asparagus garnish Preheat oven to 450 degrees sesame. Make glaze: In a small saucepan Combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature. Heat oil in a transparent background, strong Heat skillet until smoking. Season salmon with salt. Sear first sides until golden brown. round steak and roast in oven for 3 minutes. Brush with Ginger Glaze. Baking for 1 minute. Serve with potatoes and asparagus, garnished with basil leaves. Makes 4 servings. ________________________________________________________ Salmon with mustard sauce (Dijon) 4 sm. salmon fillets, 3 / 4 "thick 1 / 4 cup sour cream 3 tbsp. teaspoon Dijon mustard 2. lemon juice 2 tbsp. butter, melted 1 clove minced garlic 1 / 4 tsp. dried dill Combine 5 ingredients less butter and mix well. Brush fillets with melted butter. Grill or bake to desired doneness. Lightly browned and tender. Do not overcook. spoon sauce over steaks and serve. ______________________________________________________ ______________________________________________________ ASADA Salmon Fillets 2 (1 inch) fresh salmon fillets 1 / 4 cup oil 1 / 4 cup lemon juice 1 / 4 cup soy sauce 1 / 4 cup dill scissors fresh or 1 teaspoon. dried dill 1 / 2 tsp. dried tarragon Pepper steaks lightly on both sides. Mix remaining ingredients and marinate the fillets in it for the least 2 hours. Broil 4 inches below the heat source for about 5 minutes per side, basting often with marinade. Serve with twice baked potatoes and asparagus with butter. Use any leftover fish marinade. It is good in the asparagus, too. SALMON _________________________________________________________ CORTES, BRETONNE 4 salmon fillets 1 / 4 pound mushrooms, thyme, chopped 1 carrot, grated 6 scallions, chopped Salt and pepper Saute the vegetables lightly in 1 tablespoon butter. Season. Cover each fillet with 1 or 2 tablespoons of vegetables. Wrap each fillet in a foil – an oval of parchment or waxed thick paper folded to encase the steak and edges crimped together (or use foil). Bake on cookie sheet in oven at 350 degrees for 30 minutes. Serve with lemon wedges. Be careful when opening the packages as the steam is hot. ————————————– ———— ————————————– ———— ————————————– ———— ————————————– ————— THE GRILL salmon with mustard 4 salmon fillets or tuna, about 1 1 / 2 lbs. And about 1 "thick Salt and freshly ground pepper to taste 3 tbsp. Olive oil 2 tbsp. Dijon style mustard 1 tbsp. mustard seeds 1 tsp. ground cumin 1 / 4 tsp. red pepper flakes 1 tbsp. lemon juice 1 tbsp. orange zest 3 tbsp. 3 tablespoons melted butter. chopped parsley Preheat a charcoal grill or oven broiler to high. Sprinkle salmon with salt and pepper on both sides. Place oil in a shallow dish and add the mustard, mustard seeds, cumin, pepper, lemon juice and orange rind. Mix well with wire whisk. Place the salmon in the marinade and coat well on both sides. Cover

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