DIRECTIONS FOR POACHED SALMON: In a very large skillet,
he flavours to develop.
SALMON:
A few hours before
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.
he poaching liquid in a pan and gently poach the salmon for
Place salmon, skin side down, in a
(For the Poaching liquid, use the first 12
For salmon:
Combine first 5 ingredients
n a small pot. Place salmon fillet into clam juice; poach
arge enough to hold the salmon and bring to a simmer
nough skillet to hold the salmon pieces snugly, but without touching
our the Champagne over the salmon (it will foam quite a
o blend.
Poach the salmon fillets in a basic court
oaster large enough to lay salmon in pan, combine all ingredients
immer. Gently slide in the salmon steaks and simmer for 15
arge enough to hold the salmon in a single layer, combine
Mix all ingredients except salmon and Equal.
Marinate salmon for 2 to 3 hours in the mixture.
Drain marinade into a small shallow pan or skillet.
Heat to a simmer.
Use a spatula to place the salmon steaks into the hot liquid.
Cover lightly with foil. Cook salmon until it flakes.
Remove salmon to platter.
Add Equal to sauce and garnish each steak with 1 tablespoon of poaching liquid.
Makes 5 servings, 155 calories per serving.
Exchange diet 3 meats.
as 6.
Place the salmon in a shallow, ovenproof dish
Put water in a poaching dish or pan -- add enough to partially cover the salmon.
Add lemon juice, black peppercorns, and salt, then mix.
Bring to boil, reduce to simmer, and add salmon.
Cover and cook for 10 minutes.
Remove salmon and drain.