tore for a very fresh whole salmon with the head.
Wash
ny ice glaze from frozen salmon under cold water and pat
and bay leaves over the salmon. Wrap aluminum foil around the
Entice hubby
to
smoke whole salmon on smoker.
Chill. Whisk together the
sauce
in the order given.
Marinate a few hours to improve flavor.
Can thin with vinegar, if needed.
00\u00b0.
Place cleaned salmon on long, double-length piece
Place the whole salmon in the center of the
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
oaster large enough to lay salmon in pan, combine all ingredients
If your salmon is frozen thaw it out,
Place salmon, skin side down, in a
Combine lemon juice, capers, olives, vinegar, garlic, and enough water to cover the salmon in a large skillet over medium-high heat. Bring to a boil and add salmon. Reduce heat to medium-low. Let simmer, covered, until salmon is opaque and easily flaked with a fork, about 10 minutes.
Remove salmon from the liquid. Let liquid simmer until reduced by half, about 5 minutes. Add tomatoes and basil; cook and stir the sauce until tomatoes begin to break down, about 3 minutes. Spoon sauce over the salmon to serve.
Mix gelatin with 1/2 cup cold water in a bowl; let stand about 5 minutes.
Add boiling water; mix well to dissolve.
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt.
Stir salmon into mixture.
Whip cream until fairly stiff; fold into the salmon mixture.
Pour into a greased mold or bowl; cover with plastic wrap and refrigerate for at least 3 hours.
Turn out onto a plate.
Before serving, garnish with celery slices, olives and lemon wedges.
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
o combine flavors.
Season salmon with salt and pepper; place
lightly.
Fold in the salmon.
Whip the cream and
t starts smoking.
Baste salmon with butter and salt and
SET THE SALMON, skin side down, on a
tter Sauce.
Fillet the salmon, removing all the bones.
Preheat oven 350 F Fillet salmon, leaving skin on.
Place fillets, skin side down on a buttered pan.
Drizzle soya sauce over fillets.
Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon.
**This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation.
**.
he flavours to develop.
SALMON:
A few hours before