Preheat oven to 375\u00b0F.
In a small bowl, mix basil leaves, fennel and butter cubes.
Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
NOTE: You can use one type of basil instead of the three different varieties.
etting.
Lay the planked salmon over the cool side of
rape two slices of smoked salmon over the leaves and pancakes
ext morning drain brine, let salmon air dry for one hour
br>Brush each piece of salmon with 1 tsp sesame oil
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Meanwhile, stir together butter, tarragon and lemon juice in small bowl. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon fillet.
Place salmon on grill. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.
n a bowl.
Lay salmon fillets on the prepared baking
Melt butter in a large, non-stick skillet over Med/High heat.
Add garlic to the pan and cook for 30 seconds while stirring.
Season the salmon with the lemon pepper. I prefer a little less so season to your own taste.
Add salmon to pan and cook for 10 minutes per inch of thickness (measure at thickest part of fish), flipping halfway through cooking. Fish is done when it flakes easily with fork.
Serve with lemon wedges.
ightly salt skin side of salmon.
Rub flesh side of
Mix well in small bowl. Coat both sides of fish very well. Thicker on top. Preheat oven to 450. Line pan w
Foil. Bake about 8-9 minutes for thin fillet and about 15 for thick cut. DO NOT OVER-COOK!! Check for flakiness. Enjoy
f olive oil. Lay the salmon down in the pan, skin
o a boil and cook wild rice for 30-45 minutes
Cook skin down until the salmon is almost done. Then turning
owl until smooth. Place the salmon collars in an airtight container
arindade.
If using frozen salmon, thaw before using.
Cut
Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.
Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
Blend in the mayonnaise and whipping cream.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
In a medium bowl, season salmon with a mixture of lemon
re cooking, clean the canned salmon by removing any bones and
75\u00b0F.
Cube the salmon (skin on) into 2-3