he stock.
For the salmon, mix 1/2 the herbs
Lay the salmon fillets in a baking dish and spread evenly with brown sugar. Sprinkle with garlic powder, soy sauce and lemon juice. Cover tightly with plastic wrap, refrigerate and allow to marinate for up to 8 hours. Preheat the oven to 350*. Bake, uncovered, for about 15 minutes. Baste occasionally with the juices that accumulate in the pan. This salmon is also excellent barbecued over medium coals.
side.
Remove skin from salmon (if grilling this is not
Rinse the salmon under cold running water; pat
Ginger-Soy Salmon: Place the salmon in a shallow baking dish
For the salmon, remove all bones with a
Remove bones from salmon, cut into 2 peices, wash and dry.
Combine salt, sugar and peppercorns in small bowl.
layer 1/3rd of the dill on the bottom of a shallow baking pan.
lay one peice of salmon on the dill, sprinkle with salt/sugar mixture and another 3rd of the dill, cover with second peice of salmon, and cover with remaining dill.
Cover with a board and refridgerate for 2 to 3 days.
To serve, scrape off salt, sugar, peppercorns and dill. Slice salmon diagonally into 1/4 inch slices. Serve with dark bread and capers.
Step 1: Marinated salmon with salt, fish sauce, horsin sauce, five spice, lemon juice, black pepper,turmeric powder sesame oil into a medium bowl. Chill in fridge up to 1 hour.
Step 2: Heat a pan with oil and place shallot. Cook until shallot get brown then add salmon on. Cook at medium high heat about 5 minutes then add dill and green onion. Cook another 3 minutes or until salmon done.
Step 3: Place salmon in a plate and garnish with grind peanut.
Serve pipping hot. Serve with white rice or brown rice!
Serve 2.
and till blended.
Add Salmon and marinate for 1 hour
arindade.
If using frozen salmon, thaw before using.
Cut
In a bowl, mix the lemon juice, soy sauce, white wine, mustard, and honey. Season with salt and pepper.
Place each salmon fillet on a large piece of aluminum foil. Fold the foil around the salmon on all sides, forming a basket shape. Pour equal amounts of the marinade mixture over each salmon fillet. Tightly seal the foil packets. Allow salmon fillets to marinate at least 1 hour in the refrigerator.
Preheat the grill for high heat.
Place foil packets on the grill, and cook 10 to 15 minutes, until salmon is easily flaked with a fork.
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.
ll marinade ingredients and add salmon fillets. Refrigerate for 2 or
Place the salmon cubes in a 1 1/
Place salmon in 9 x 13 inch baking dish.
Combine remaining ingredients and pour over salmon.
Turn salmon so that it gets coated with the marinade.
Cover and refrigerate for 30 minutes.
Drain excess marinade from salmon.
Bake in preheated 425 F oven for 10-12 minutes, or until fish flakes easily and is opaque in centre.
f grated ginger. Place the salmon in a shallow nonmetallic dish
iplock bag,.
Add the salmon strips and turn gently to
ish or pan.
Add salmon and turn to coat all
ogether in a bowl. Place salmon in a shallow baking dish
Combine lime juice, beer, soy sauce, ginger, and garlic.
Mix well.
Place salmon fillets in shallow glass dish and pour marinade over top.
Turn pieces several times to coat; cover and refrigerate overnight.
Preheat oven, broiler or grill.
Remove salmon from marinade; discard marinade.
Broil, bake or grill for about 10 minutes (for 1\" thick fillets) or until fish flakes in center.
Serve hot garnished with diced bell pepper, lime zest and pepper on top.