Savory Salmon Recipes for your next Fishing Expedition
by Paul Mroczka
Here
are a few salmon recipes for your next fishing trip.
They are simple to fix but very tasty. Of course you
can use these at home
on fish from the market too. But it won't taste
as good as when you cook your fish fresh out of the water
right next to the river.
This recipe is perfect for Sockeye (Red) Salmon.
Ingredients:
Sockeye Salmon fillets (as many as you want).
Marinade (you may use one of the recipes below or use a
pre-made marinade sauce such as Yoshida¡'s Gourmet
Sauce; you need enough marinade to coat fillets.)
 Lemon Dill Marinade 3 Sauce Marinade
Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on
how many fillets you're cooking)
Cooler with plenty of ice.
Good quality charcoal briquettes (do NOT use lighter fluid).
Small wire grill.
Heavy duty aluminum foil.
Lemon-Dill Marinade:
Ingredients (makes enough for 4 fillets)
3/4 cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
1
teaspoon of chives
1 teaspoon of parsley
1
teaspoon of lemon pepper
Make
the marinade just before you leave to go fishing. If
going for longer than a day, mix just prior to marinating
fish.
Place all ingredients in a zip lock bag, seal, and mix
until evenly distributed. Store in cooler.
3 Sauce Marinade
Ingredients
(makes enough for 4 fillets)
1/3 cup olive oil
1/3 cup soy sauce
2 tablespoons steak sauce (such as A-1)
2 teaspoons Worcestershire Sauce
3 cloves fresh garlic (minced)
1 tablespoon dry tarragon
Mix as with other marinades.
Prep and Cooking
- Place
fillets in marinade in plastic
bag, seal, and store in cooler for 30 minutes to 1
hour. (Do not marinate too long or
fillets may start to deteriorate.
Always marinate in a cold container.)
- Make
a small fire with charcoal.
- Once
coals are hot-- ashen white-- place fillets skin side
down on grill, brush or drizzle
with marinade, and cover
with a tent of aluminum
foil. (The foil acts like a lid, allowing
fish to cook on both sides
at once).
- With
the grill about 3 inches over the coals,
cook
the fillets for about
15-20 minutes. When the meat flakes,
the fish
is done. Overcooking
will dry out the fish and compromise
its flavor.
- Serve
at once.
- Store
any cooked, uneaten fillets in the cooler
for the next day.
Each
of these marinades is simple to make and will keep in
an iced cooler for a few days. Never reuse marinade;
once
you've put raw fish in it, only use in cooking and NOT
as a dipping sauce. Leaving fish too long in a marinade
can turn it mushy. To be safe, marinate fillets for 30
to 60 minutes.
Enjoy your fishing and good eating!
Tell your friends you saw this recipe on Taste of Whatcom.com
------------------------------------------------
This article was written by Paul Mroczka sponsored by
http://www.alaskafishon.com Alaska Fish On is a licensed
and registered Kenai river fishing guide service providing
affordable packages for the novice or experienced fisher.
Let the experts at Alaska Fish On tailor an Alaska fishing
trip suited to your needs for your next vacation. Reproductions
of this article are encouraged but must include a link
pointing back to http://www.alaskafishon.com
Article
Source: http://www.articlerich.com
-------------------------------------------------
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