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Now that we get a chance to relax and enjoy eating the harvest of salmon that are stored in our freezer. Can you guys give out your best fish recipe for us to try out. Need variety, regards
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Try using the following sauce. It's meant to be a barbeque sauce, but can be used in baking or just poured on after cooking. This sauce is good for all types of salmon. 1/2 lb butter or marg. 2 cloves garlic sliced 1/4 cup soy sauce 2 tablespoons prepared mustard 1 tablespoon worchestershire sauce 2 teaspoons ketchup combine all the ingredients into a small saucepan and simmer over low heat until all the butter is melted and the flavours are well blended, about 15 minutes. Enjoy!
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garlic powder and teryaki sauce(thick) marinate and bake or broil
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This is pretty basic, but it's really a no brainer for the BBQ. This works best with fillets, but you could do it with steaks or even whole fish: Marinade: 1/2c water, 1/2c soy sauce and 1/2c packed brown sugar; juice from half a lime; 2" of ginger root (grated); 1 tsp crushed chile and garlic paste (okay, not everone has this in their fridge, but you could substitute two or three fresh hot red chilies and two or three big cloves of garlic all minced up); and a dash of sesame oil if you have it. Wash fish in cold water, pat dry. If you're using fillets, cut deep slices on the diagonal. Liberally sprinkle coarse rock or pickling salt over fish, and wrap in paper towel. Stick in the fridge for 30 minutes. Unwrap and rinse off the salt. Place the fish flesh side down in the marinade for about 30 minutes or more (you'll have to flip steaks or whole fish at the halfway point). Cook the fish on a hot BBQ for about 6-8 minutes per inch (I know the general rule is 10 minutes, but I've found that the fish continues to cook after you remove it from the heat). If you're out to impress the in-laws throw on slivers of green onion and sesame seeds, when serving.
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My favourite recipe for the past several years is the late Dave Veljacic's, "the fire chef", award winning recipe. Calls for garlic, parsley, sundried tomaotes and olive oil. Very tasty and a real crowd pleaser. |