Savory Salmon Recipes

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.)
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)
1 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.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)

1 cup of fresh basil leaves
3 tablespoons of olive oil

2 tablespoons of lemon juice

2 tablespoons of honey

1 teaspoon of pepper and salt
Use the same directions used for Lemon-Dill Marinade.

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!

Yeast Rolls

3/4 cup milk
1/4 cup sugar
1 teaspoon salt
4 tablespoons butter
1/2 cup warm water
2 packages instant dry yeast
1 egg
3 1/2 cups flour

Heat milk, then stir in sugar, salt and butter. Set aside and let cool. Add warm water to large bowl, then add yeast. Stir until dissolved. Add milk mixture, egg and two cups flour to the water/yeast mixture. Beat until smooth and then add remaining flour to make a soft dough. Transfer to a greased baking tray, cover with clean towel and let rise for 30 minutes. The dough will nearly double in size. After 30 minutes, punch down dough and shape into rolls. Place them back into greased baking tray and bake in preheated, 400 F oven until done (10 to 12 minutes).

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Hot Apple Cider

1 gallon apple cider (apple juice will work)
4 cinnamon sticks
4 whole cloves
4 allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

Pour cider into a large stainless steel pot. Place spices and peels into a cheesecloth. Drop cheesecloth into cider. Heat until the cider comes just short of boiling.
Remove cheesecloth and keep cider on the stovetop, over low heat. Serve warm throughout the day.

Cheesy Garlic Mashed Potatoes

3 pounds potatoes, peeled and diced
8 cloves garlic, peeled and mashed
9 tablespoons butter, softened
3/4 cup half and half
1/4 cup cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/4 cup Romano cheese, shredded
Salt and pepper, to taste

Halve potatoes and boil until tender, about 25 minutes. Drain and set aside. Melt butter in pan. In separate pan, bring half and half to boil and remove immediately when it begins to boil. Mash the potatoes. Beat in butter first, then half and half. Add mashed garlic and cheeses, then mix to melt cheeses. Season with salt and pepper and continue to mix until potatoes are smooth.

Chocolate Rocks

By: Adrian Kennelly

5 ozs. sweet chocolate
1/2 pint (1 cup) thick cream
2 tablespoonfuls hot sugar syrup
1 teaspoonful vanilla extract
1 oz. unsweetened chocolate
1/2 teaspoonful almond extract
1 lb. sweet grated chocolate
1/2 oz. melted cocoa-butter
1/2 teaspoonful rose extract

Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the rose extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire sieve on white paper underneath.

Put the sweet chocolate and the unsweetened chocolate into a saucepan, and melt the mixture to a smooth paste; then add the cream, hot syrup, the extracts, and stir over the fire until well mixed. Remove from the fire, and beat until the mixture becomes cold and a lighter color. Mold it into round centers; then roll them in the sieved chocolate.

Serve in paper cases.

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Cheesy Broccoli Casserole Recipe

This is a great recipe for the holidays or a family get-together. Its great because it is easy and stress free, while everyone will love it because it is so cheesy and delicious. This recipe will produce the best tasting dish when using fresh produce. So unless you absolutely cannot get fresh broccoli, do not use frozen vegetables. You can serve this dish with roasted baby potatoes that have been coated in olive oil and Italian seasoning. For desert try having a carrot cake with cream cheese icing.

Yields 10 servings
Prep time:15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Ingredients:
4 heads of fresh broccoli, chopped
1 ½ cups of shredded American cheese
1 (10.75 ounce) can of condensed cream of mushroom soup
1 ½ teaspoons of salt
2 teaspoons of ground black pepper
3 tablespoons of butter
2 cups of crushed, seasoned croutons

Directions:
First, preheat the oven to 350 degrees F, or 175 degrees C. Then Bring a pot of lightly salted water to a boil and cook the broccoli in the boiling water for about 1 minute. Then drain, and set aside. Next, In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper together. Stir until the cheese is melted and add the broccoli, while stirring to coat. Transfer the mixture to a 9×13 inch baking dish. In a separate saucepan, melt the butter over medium heat and mix in the croutons, and sprinkle over the broccoli mixture.

Bake for 30 minutes in the preheated oven, until the topping is browned and the broccoli is tender.
This is a great recipe for the holidays or a family get-together. Its great because it is easy and stress free, while everyone will love it because it is so cheesy and delicious. This recipe will produce the best tasting dish when using fresh produce. So unless you absolutely cannot get fresh broccoli, do not use frozen vegetables. You can serve this dish with roasted baby potatoes (see recipe below)

Per Serving:
Calories 375
Fat 12.5g
Carbohydrates 10g
Fiber 7g
Calcium 20mg

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