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!
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Drain and flake the salmon. Be careful to get out as many of the little bones as possible.
In a bowl, add all ingredients together, except for the oil. Mix up until you are able to form patties out of the mixture.
Make 6 equal-size patties of the mixture and set aside.
Heat a non-stick skillet sprayed with vegetable spray (Pam, etc.) and cook salmon patties in the skillet for four minutes each side until browned.
Serve.
il and mix well. Rub salmon evenly with the mixture; place
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
Drain salmon; add eggs, bread crumbs and spices.
Mix well. Shape into loaf.
Place in a greased pan and add water.
Cover with foil and bake at 350\u00b0 for 30 minutes.
Remove foil and bake a little longer until browns.
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.
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
o cool.
Flake the salmon and add to the bowl
emon juice.
Dip each salmon fillet in Caesar mixture, then
hile milk is heating, place salmon in a large mixing bowl
Prepare charcoal fire or preheat broiler.
Combine seasonings in small bowl.
Rinse fish in cold water and pat dry with paper towels.
Rub olive oil onto salmon steaks.
Rub seasoning mixture onto both sides of salmon steaks.
Grill over charcoal or broil in oven until no longer opaque in center (about 5 minutes per side). Makes 4 servings per recipe.
(You can also use halibut, tuna, swordfish or grouper.)
go through the whole recipe here, but you can use
n outdoor grill.
Place salmon steaks in single layer in
br>To Assemble
Brush salmon filet with olive oil and
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley