In a medium nonreactive bowl, mix olive oil, juice of 2 limes, roasted red peppers, garlic, allspice, cinnamon, cumin, sugar, salt and pepper. Place salmon steaks in bowl, and rub with the mixture. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the broiler. Arrange salmon steaks on a medium broiler pan, and broil 3 to 5 minutes on each side, until flesh is easily flaked with a fork.
Mix tomato wedges and green onions in a small bowl. Serve salmon with the tomato mixture and lettuce. Garnish with lime wedges.
Mix all dry spices together.
press Garlic and rub all over salmon.
cover with dry seasonings.
drizzle w/ 1 tbsp olive oil over spices making paste.
Grill 9-12 minutes depending on thickness. Serve with lime wedges.
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
nd top with the salmon fillet. Season the salmon with salt and
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.
epper if desired.
Place salmon fillets on shallow baking dish
Rinse salmon and pat dry. Remove any
ny ice glaze from frozen salmon under cold water and pat
Season the salmon filet with the black pepper.
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
Place the tomatoes, juice from salmon, diced onion and cubed potato into a pan over medium heat.
(Cook on low if you aren't starving and don't want to have to stir occasionally to keep potato from sticking.)
Most recipes tell you to remove the
Mix salmon, cream cheese, salsa, cumin and cilantro.
Place mixture on each tortilla; spread on surface and roll up jelly roll style.
Serve as is or chill and cut into fifths with serrated knife and serve as appetizers.
Serve with bowls of salsa (red and green) for dipping.
Fresh cilantro is best (can be made without cumin).
alt both sides of the salmon.
On a large cookie
arp knife, carefully remove the salmon skin from the fillet and
Score flesh side of salmon fillet at 1 1/2-