8 inch pieces of heavy foil. Place green beans in center
utting board, overlapping slightly. Place salmon fillet in center and wrap
Take a piece of tin foil, 2 times the size of
br>Double foil piece(s) large enough to hold salmon in a
Lay each salmon fillet onto a piece of aluminum foil skin-side down
220 degrees Celsius.
Rinse salmon fillet under cold running water
br>Place salmon fillet on a large sheet of aluminum foil. Coat
Preheat grill.
Season filets with salt and pepper.
In a small bowl mix mustard, honey, horseradish and 1 T. olive oil; brush on filets.
Mix asparagus with remaining 1 T. olive oil, season lightly with salt and pepper.
Place each filet on doubl thickness of aluminum foil ( 12\"x12\" ), arrange equal amounts of aspargus along side each filet, fold and seal.
Grill covered until salmon flakes easily (about 15 min.).
nch sheet of heavy-duty foil on a baking pan; lightly
Preheat oven to 350.
Lay the salmon skin side down on a sheet of foil. Make sure the foil is large enough to fold over into a packet.
Drizzle with olive oil.
Sprinkle with the lemon pepper blend (I use McCormick's).
Fold foil into a packet and put on tray.
Bake for 15 minutes. Check the thickest part of the salmon to see if it is opaque and flaky. It's best if the salmon is just there, but not over done. If so, take it out and let it finish cooking. If it needs a lot more, put it back in and check every 2-5 minutes.
infoil, place salmon, skin side down on the foil.
Sprinkle with
Mix steak seasoning sauce, 6 tablespoons brown sugar, bourbon, and scallions together in a large bowl to make marinade.
Toss salmon cubes in marinade. Cover with plastic wrap and let sit in the refrigerator, 4 to 6 hours.
Wrap each salmon cube with bacon; use a toothpick to hold bacon in place. Sprinkle remaining 2 tablespoons brown sugar on top.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Grill bacon-wrapped salmon, turning frequently, until bacon begins to crisp, about 5 minutes.
Lay the salmon filets in a shallow glass
Preheat the oven to 425\u00b0F. Season the salmon with salt and freshly ground black pepper. Squeeze a little juice from the lemon wedges over the salmon. Wrap each piece of salmon in 2 slices of prosciutto. Place on a lightly greased baking pan. Brush each with a little olive oil and sprinkle with thyme. Place lemon wedges between salmon pieces.
Roast for 10-12 mins until the fish is just cooked in the center. The flesh should flake easily and still look moist. Serve immediately garnished with small thyme sprigs.
ection of pastry over the salmon and fold in the sides
arge piece of heavy duty foil with 1 tbsp butter. Combine
f a sheet of aluminum foil with vegetable oil.
Stir
eavy foil slightly longer than salmon.
Poke several holes in foil with
long. Wrap it with foil and tape foil to the back.
ou prep the salmon.
Tear two pieces of foil (big enough