For relish:.
Combine the tomatoes,
For Creamy Tartar Sauce: Combine all
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
ngredients for sauce to be mixed separately.
Mix together salmon, chopped
Preheat oven 375 degrees.
Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width).
Add sliced onions and garlic on salmon.
Gently pour teriyaki marinade/sauce on top.
Pull up sides of aluminum foil to make a leak free packet.
Place salmon packet on baking sheet.
Cook for 35-45 minutes. Check by opening packet slightly (be careful, extremely hot steam!).
Cut into portions and serve.
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
alted water for 2 hours, then drain. Remove skin from salmon fillet
For the marinade and fish: Combine
For the salmon cakes, boil or steam the
For Salmon Spread:
In large bowl, add salmon, lemon juice, crackers, mayonnaise or
Rub the marinade all over salmon and marinate for 2 hours.
Preheat grill to medium high.
Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.
Turn fillets over and baste liberally with honey hoisin BBQ glaze.
Continue to cook for another 4 to 5 minutes for medium doneness.
Turn fillets over and baste meat side liberally with the glaze before removing from grill.
You may cook this in the oven if you so desire.
lank in water for 15 minutes.
Put the salmon\"skin-side
emaining ingredients. Set aside.
For salmon salad, bring 4 cups water
For Salmon - combine extra virgin olive oil
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.
Preheat your broiler/grill.
Put salmon fillets in a dish that will be okay to go under your broiler/grill.
In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
Spoon the mixture over the two salmon fillets to that each has the same amount.
Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.
Salmon fillet (at least 2 inches
killet and simmer (medium-low) for 15 minutes.
Mix cornstarch
he hot grill. Cover. Cook for 10 minutes per inch of
Preheat grill to medium.
Mix all ingredients together except for the fish.
Pour mixture over the fish and let marinate for 15 minutes.
Remove fish from the marinade and save to baste with.
Place salmon on the grill, skin side down, and cook 7-8 minutes with cover of grill down.
Turn fish over and cook another 7-8 minutes, basting occasionally with marinade.