Preheat oven to 375\u00b0F.
In a small bowl, mix basil leaves, fennel and butter cubes.
Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
NOTE: You can use one type of basil instead of the three different varieties.
br>Brush each piece of salmon with 1 tsp sesame oil
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Meanwhile, stir together butter, tarragon and lemon juice in small bowl. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon fillet.
Place salmon on grill. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.
n a bowl.
Lay salmon fillets on the prepared baking
Melt butter in a large, non-stick skillet over Med/High heat.
Add garlic to the pan and cook for 30 seconds while stirring.
Season the salmon with the lemon pepper. I prefer a little less so season to your own taste.
Add salmon to pan and cook for 10 minutes per inch of thickness (measure at thickest part of fish), flipping halfway through cooking. Fish is done when it flakes easily with fork.
Serve with lemon wedges.
f olive oil. Lay the salmon down in the pan, skin
etting.
Lay the planked salmon over the cool side of
small bowl.
Place salmon skin side-down on the
ext morning drain brine, let salmon air dry for one hour
owl until smooth. Place the salmon collars in an airtight container
arindade.
If using frozen salmon, thaw before using.
Cut
Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.
Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
Blend in the mayonnaise and whipping cream.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
In a medium bowl, season salmon with a mixture of lemon
re cooking, clean the canned salmon by removing any bones and
75\u00b0F.
Cube the salmon (skin on) into 2-3
Cook pasta according to package direction.
It takes 1 1/2 cups of uncooked rotini pasta to make 2 cups of cooked pasta.
In a large bowl, combine cooked pasta, onion, carrots and celery.
In a medium mixing bowl, place salmon.
Pick through to remove bones and skin.
Once salmon is picked through, mix in pickle relish, mayonnaise plain yogurt, and black pepper.
Add salmon mixture to pasta; mix gently to blend flavors.
Cover and refrigerate for at least 30 minutes.
Gently stir again just before serving.
Drain salmon and set aside 2 tablespoons of liquid.
Mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to liquid.
Stir until dissolved, then add to salmon mixture.
Form patties by hand and fry in hot oil until golden (about 5 minutes).
Serve with lemon quarters.
When you're tired after a long day at work, this is a quick way out of the kitchen.
Catch, clean and filet salmon (river or supermarket).
Leave
Combine salmon, onion, cream cheese, lemon juice, pepper, milk and scallions in food processor.
Process until smooth.
Gently fold in 2 teaspoons caviar.
Cover and refrigerate for at least 2 hours.
(I put it in a mold.) May be prepared 2 days before serving.
Garnish with 1 teaspoon caviar and scallion greens. Serve with crackers.