alt and pepper. Sprinkle the salmon fillets with salt and pepper
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
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!
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.
ith parchment paper. Using a sharp knife, carefully remove the salmon skin
Line a baking sheet with parchment paper.
In a bowl
175 degrees C).
Rinse salmon fillets in cold water, place
Brush each piece of salmon on both sides with a
f the salmon filet on one side of the parchment paper. Place
Line rimmed baking sheet with parchment paper which serves to keep
br>One side of the parchment paper, place 1/2 the
Prepare a large square of parchment paper and fold it in
Take two pieces of parchment paper, fold in half, and
50\u00b0F Have ready either parchment paper or else heavy foil
200 degrees C).
Place salmon fillet with skin side down
ill or parsley.
Rinse salmon filets and pat dry.
br>Season salmon with salt and pepper.
Cut parchment into 8
ut four large pieces of parchment paper and fold them in