ntil salt is dissolved. Place salmon into the marinade and coat
ugar is dissolved.
Place salmon filets in a baking dish
MARINATE SALMON:.
Add orange juice, oil
Brush each piece of salmon on both sides with a
Mince a few herb leaves for butter sauce and set aside.
Cut two deep bias cut slits across the width of each fillet.
Stuff each slit with a citrus slice and herbs.
Preheat oven to 425 degrees.
Combine butter, garlic, citrus zest, juice and minced herbs in a small pan over high heat, and boil for 1 minute.
Pour the butter sauce over fillets in a baking dish.
Bake for eight to 12 minutes depending on thickness.
lemon juice. Add in the salmon filets, cover and leave in
Turn the broiler on to high. Line a pan with aluminum foil and place the salmon on the pan.
Mix together sugar, zest, salt, and pepper. Evenly spread the mixture onto the salmon and allow to sit for at least 5 minutes.
Put the salmon into the oven and broil for 6 to 8 minutes. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes.
ver the lemon slices. Season salmon with salt and pepper and
(if using).
Set the salmon, skin-side-down, on the
Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.
Place salmon in baking dish, skin side up.
Cut orange and lemon in halves; squeeze half of each and grate rind.
Combine juices and rind; pour over salmon. Sprinkle thyme and pepper. Bake, broil or microwave. Pour pan juices over cooked salmon. Slice remaining fruit for garnish. Bake 10 minutes per inch of thickness at 450\u00b0.
Broil 10 minutes per inch of thickness.
(Do not turn.)
Microwave, covered with waxed paper, at 70% for 3 minutes per inch of thickness.
lices of naval orange). Place salmon on oranges, drizzle with honey
op with the Citrus Salsa.
To Make Citrus Salsa: In a
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
Wash and blot dry the salmon fillet, removing pin bones. Fillets
il, cajun spice mix and citrus mix together well and let