Combine salsa ingredients in medium bowl.
Salt to taste.
Cover and allow to stand 1 to 2 hours in the refrigerator.
Grill SeaBear Healthy Heart Wild Salmon Fillets (Sockeye Fillets).
and serve salsa on top.
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.
garlic and butter and cook for about 5 minutes until they
ngredients for sauce to be mixed separately.
Mix together salmon, chopped
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.
eat and leave to simmer for 20 minutes or until tender
o make marinade for salmon.
Cover salmon in marinade for 30 minutes to
For the salmon cakes, boil or steam the
For Salmon Spread:
In large bowl, add salmon, lemon juice, crackers, mayonnaise or
emaining ingredients. Set aside.
For salmon salad, bring 4 cups water
For Salmon - combine extra virgin olive oil
Salmon fillet (at least 2 inches
killet and simmer (medium-low) for 15 minutes.
Mix cornstarch
ater and allow to soak for 2 hours. Drain and add
For Salmon, Rice and Pastry: Bring medium
Mix all the ingredients for wasabi mayonnaise and place in
For salmon:
Combine first 5 ingredients
th boiling water. Set aside for 15 minutes, then drain.<