Go to Lake Michigan and collect 18 gallons of water *Do this at night so you don't get caught.
Start a nice big fire on the beach.
Use a big cauldron and bring you water to a roaring boil (like a big lion).
Take water off fire and let cool down and take a chill pill.
Optional*** Add lemonade mix for a special twist, but don't stir because that disrupts the minerals and you have to start over.
Combine first 5 ingredients in shallow pan.
Add salmon or Lake Trout; marinate for 1 hour in refrigerator, turning 2 or 3 times.
Grill 5 to 8 minutes per side over medium-hot briquets or medium on gas grill.
Fish must flake when tested by a fork. Serve with lemon wedges and butter, if desired.
25\u00b0F.
Combine the salmon with the butter.
Add
br>To Make The Blackened Salmon: Rinse salmon with water and place
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
Clean salmon or fish.
Remove all fat.
Combine dressing, salt and lemon juice.
Pour over fish.
Marinate at least 30 minutes and turn once (I prefer a couple hours).
Remove.
Place in greased baking dish (12 x 8 x 2-inch) or use cookie sheet.
Crush onions and add Parmesan cheese and sprinkle over fish.
Bake until flaky and tender, about 30 minutes at 350\u00b0.
Enjoy!
Serves 6.
nd top with the salmon fillet. Season the salmon with salt and
nough to be beside a lake, otherwise you may have to
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.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
Scrub lake trout.
Surround it with sauce in an open pan.
Add salt and pepper to taste.
Bake approximately 1 hour at 350\u00b0 or until skin starts to lift off.
arp knife, carefully remove the salmon skin from the fillet and
Place salmon in a large bowl with
Score flesh side of salmon fillet at 1 1/2-
Working in batches of two salmon fillets at a time (or
simmer, covered.
Cut salmon into 6 pieces and season
MARINATE SALMON:.
Add orange juice, oil
o 400 degrees.
Rinse salmon and pat dry.
Drizzle
ith one-third of smoked salmon, allowing salmon to overhang.
Place