Whiskey Cedar Planked Salmon

1/2 cup Jack Daniel's Tennessee whiskey

1 cup real maple syrup

1 tsp. crushed hot red chilies

1 tbsp. butter, room temperature

1 whole, boned fillet wild Pacific salmon (about 3 lbs.), skin on

kosher salt and freshly ground black pepper

1 tsp. granulated onion (or onion powder)

2 lemons, halved

parsley sprigs for garnish

1 tbsp. finely chopped flat-leaf Italian parsley

Directions:

Make the sauce by combining the whiskey and maple syrup. In a small saucepan, bring the mixture to a low boil and reduce by about half, until you have a thick syrup that coats the back of a spoon. Add the chilies and butter and stir until just combined.

Season the skinless side of the salmon with salt, pepper and granulated onion. Let the salmon sit for 10 or 15 minutes at room temperature, until the rub is moistened.

Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 260 C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce the heat to medium-low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Add the sauce.

Cover the grill and cook for 15 to 20 minutes or until the fish has an internal temperature of 55 C. Check periodically to make sure the plank doesn't catch fire, and spray the burning edges with water if it does, making sure to close the lid afterwards.

When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garnish with parsley sprigs and the remaining lemon cut into slices.

Salmon Patties or salmon balls

Grilled Halibut with lemon Herb crust

 1 Pound of halibut fillets with the skin on.   Cut them into 4 pieces.

Mix 3/4 cups of bread crumbs with 2 tbsp. grated parmesan cheese, 1 tbsp.  grated lemon peel, salt and pepper.  Add 1 Tbsp. of melted butter and toss together to form a crumbly mixture. In another bowl mix 2 tbsp. real mayonnaise and 1 tbsp of chopped tarragon. Spread the top of each fillet with the mayonnaise mixture. Press crumb mixture into each fillet. Put on barbecue (with the lid down) skin side down and grill for about 10 minutes or until fish flakes easily.  Remember to preheat the barbecue for about 15 minutes. Drizzle lemon juice over each fillet and serve immediately. 

Salmon steak with ginger chili glaze

Bring to a boil 4 fresh chilis chopped,   2 T. grated fresh ginger, 2 cups orange juice, 2/3 cup soy sauce, 1/2 cup of white vinegar and 2/3 cup of sugar.  Stir occasionally and keep boiling (about 12 minutes) until it is reduced to about 1 cup.  Now let this cool.  The above would do about 6,  7 oz  salmon steaks.  Put the steaks in a bowl and pour the sauce over turning them to coat them well with the sauce. Cover and let marinate in the fridge for about an hour. Cook in a hot oiled  pan until cooked (about 3 minutes to each side.) Pour the remaining marinade over the fish in the pan. Squeeze the juice from 2 limes over the fish.  Scatter 1/3 cup of chopped cilantro over the fish and serve.

 

Snapper with spicy orange sauce.

2 snapper fillets,  2 T. flour,  3/4 tsp salt,  1/2 tsp pepper,  1 T. oil,  4 T.  butter, 1T. orange juice concentrate, 1 tsp. chili powder, 2 T. Fresh parsley.

Dredge fish in flour and some salt and pepper and pan fry in oil. Melt butter and combine with orange concentrate, chili and remaining salt and pepper. Pour sauce over fish, Garnish with parsley and serve.

Lemon Clam Linguine
1/2 cup butter
3 tbsp olive oil
2 large cloves garlic
1 small onion
1 tbsp lemon rind
3 tbsp lemon juice
1 tbsp parsley
1 tsp lemon pepper
1 bay leaf
1 cup canned clams with nectar
linguine noodles
1/cup parmesan cheese

Heat butter and oil in a large frying pan. Chop garlic and onion into small pieces, add to oil mixture and cook until golden. Add grated lemon rind , lemon juice, parsley and clams. Simmer 20 minutes. Remove bay leaf. Cook noodles and drain. Toss sauce mixture over noodles. Sprinkle with cheese. Serve with lemon wedges.

 

Shrimp Burritos

Saute' onion with garlic and julliened bell pepper (I use red) in oil,  add shrimp, salt and pepper, cilantro and some salsa.  In each flour tortilla put a scoop of grated  cheese with a scoop of shrimp mixture. Roll them up like you would a cabbage roll and put in 14 by 8 baking dish. Pour 1/2 cup of whipping cream over this and sprinkle with grated Monterey Jack and cheddar cheese. Bake @ 350 for about 20 minutes.   

 

Beer Battered Fish

1 Cup all-purpose flour

1 Egg, beaten

1 tsp. garlic powder

1/2 tsp. ground black pepper

Salt to taste (optional)

1 1/2 cups beer

2 pounds, cod fillets or other fish

1-2 quarts Rice Bran Oil

In a bowl add flour, beaten egg, garlic powder, black pepper and salt. Stir in 1 cup beer (add more for your desired texture).

Heat Rice Bran Oil in a deep fryer or heavy sauce pan to 365-375 degrees F.

Cut fillets into 3-4 ounce pieces. Rinse fish and pat dry with a paper towel.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, let fish cool a little and serve.

This batter is also good on shrimp, calamari and onion rings.
Rice Bran Oil makes fried foods lighter, tastier and less oily.

Salmon or fish filets

6 salmon steaks or fillets.   1 tbsp fresh ginger chopped.  2 cloves chopped garlic. 2 tbsp soya sauce. 1/2 cup liquid honey. 1/2 cup wine or apple juice.

Combine all ingredients except salmon. Mix sauce well. Pour over salmon and marinate for 15 minutes.  Transfer salmon onto a flat cookie sheet. Bake the salmon for 15 minutes in a 375 preheated oven.  While salmon is cooking pour the marinade into a small pot, boil and stir until reduced. Pour over salmon. Cook about 7 minutes longer.

Red Snapper With Stir-Fried Vegetables and Crisped Ginger

Serves four people

4 to 7 filets of red snapper (boneless/skinless)
2 Tbsp sesame seeds
1/4 cup fresh cilantro
1 tsp sesame oil
white pepper
1 medium red onion (julienne slices)
1 cup napa cabbage
1 cup bean sprouts
2 large stalks bok choy
1 cup mushrooms
1/2 cup shitake mushrooms
4 medium carrots (julienne carrot strips)
1 oz dry sherry
1 oz soya sauce
2 tsp minced garlic

To garnish-ginger( julienne slices)
To garnish-green onions (julienne slices)

Combine sesame seeds and chopped cilantro.
Coat red snapper lightly with sesame oil. Coat fish in cilantro, sesame seed mixture.
Heat 1 Tbsp canola oil, add red snapper, and saute approxiamately two minutes per side. Remove from pan and set aside.
Return pan to heat and add onions, garlic and saute approximately 1 1/2 minutes per side.
Add cabbage, mushroooms, carrots and bok choy and saute until tender.
Add bean sprouts, soya sauce and sherry. Add white pepper to taste.
Julienne ginger and dry with a paper towel.
Place red snapper on top of the stir fried vegetables.
Sprinkle green onions and crisp ginger over dish.

Enjoy.

The heading "Chinese cabbage" is confusing, at best. This variety, Brassica  pekinensis , is also called Napa cabbage, hakusai, celery cabbage, wong bok  and Peking cabbage , just to name a few. Another Brassica  subspecies — chinensis  — is better known as bok choy and is also called Chinese white cabbage  and white mustard cabbage . It's clear that the confusion is warranted. The predominant variety of the pekinensis  subspecies of Chinese cabbage has crinkly, thickly veined leaves that are cream-colored with celadon green tips. Unlike the strong-flavored waxy leaves on round heads of cabbage, these are thin, crisp and delicately mild. Chinese cabbage is generally available year-round. Choose firm, tightly packed heads with crisp, green-tipped leaves. Refrigerate, tightly wrapped, up to 3 days. Use raw, or sauté, bake or braise. Chinese cabbage is a good source of vitamin A, folic acid and potassium.

Lots of BC Salmon Recipes here.

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