utting board, overlapping slightly. Place salmon fillet in center and wrap
) large enough to hold salmon in a packet.
Mix
Mix steak seasoning sauce, 6 tablespoons brown sugar, bourbon, and scallions together in a large bowl to make marinade.
Toss salmon cubes in marinade. Cover with plastic wrap and let sit in the refrigerator, 4 to 6 hours.
Wrap each salmon cube with bacon; use a toothpick to hold bacon in place. Sprinkle remaining 2 tablespoons brown sugar on top.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Grill bacon-wrapped salmon, turning frequently, until bacon begins to crisp, about 5 minutes.
Lay each salmon fillet onto a piece of
Preheat the oven to 425\u00b0F. Season the salmon with salt and freshly ground black pepper. Squeeze a little juice from the lemon wedges over the salmon. Wrap each piece of salmon in 2 slices of prosciutto. Place on a lightly greased baking pan. Brush each with a little olive oil and sprinkle with thyme. Place lemon wedges between salmon pieces.
Roast for 10-12 mins until the fish is just cooked in the center. The flesh should flake easily and still look moist. Serve immediately garnished with small thyme sprigs.
ection of pastry over the salmon and fold in the sides
chard leaf around each salmon fillet. Set aside.
Place
o combine.
Season the salmon with salt and pepper and
o 425\u00b0F.
Place salmon fillets in a roasting pan
s it cooks. Set the wrapped fish aside.
Heat a
br>Place a portion of salmon (6 ounces), on the edge
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
ith cooking spray.
Place salmon lengthwise over potatoes and spread
emaining lemon halves.
Place salmon fillet on a large sheet
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.
he table.
Put the Salmon on it, skin side down