BARBECUE ROASTED SALMON

1/4 c pineapple juice
2 T fresh lemon juice
4 (6-ounce) salmon fillets
2 T brown sugar
4 t chili powder
2 t grated lemon rind
¾ t ground cumin
½ t salt
¼ t ground cinnamon
Cooking spray
Lemon wedges

Combine first 3 ingredients in a zip-top plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.   Preheat oven to 400 degrees.  Remove fish from bag, discard marinade.  Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl.  Rub over fish, place in 11 x 7 baking dish coated with cooking spray.   Bake at 400 for 12 minutes or until fish flakes easily with a fork.  Serve with lemon, if desired.


BAKED SALMON

2 salmon filets (approx. ½ lb each)
Olive oil

Put salmon filet in a glass baking dish.  Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the underside of the filets.

Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets.  You want them to be cooked until they start to flake and become opaque inside, but don’t dry them out.

Serve with tartar sauce.              


CITRON SALMON

Half fillet of salmon
One lime
One lemon
2 T of chives
2 T of dill
fresh dill sprigs
½ - 1 stick of butter softened.

Preheat oven to 400 degrees.  

Mix juice of ½ lemon, ½ lime, 2Tbs of dill and 2 Tbs. of chives into the softened butter. Place salmon skin side down on a large piece of foil.  Smear with the flavored butter. Lay dill springs on top of butter.  Slice remainder of lemon and lime and lay on top of the dill.  Enclose all tightly with foil.  Bake at 400 for 20-40 minutes.


LEMON MARINATED SALMON STEAKS

2 pounds fresh or frozen salmon steaks
½ c lemon juice
1/3 c sliced green onion
¼ c cooking oil
3 T snipped parsley
3 T chopped green pepper
1 T sugar
2 t dry mustard
1/8 t cayenne

Thaw fish, if frozen.  Bring 1 cup water to boiling in a 10 inch skillet or fish poacher with tight-fitting cover.  Sprinkle salmon with a little salt.  Place half of the fish on greased rack in a pan so fish does not touch water.  Cover pan tightly and steam for 5 to 7 minutes or till fish flakes easily when tested with a fork.  Carefully remove fish to a shallow dish.  Repeat with remaining fish.

In a screw-top jar combine remaining ingredients and ¾ t salt.  Shake vigorously to combine.  Pour over fish.  Cover, chill several hours or overnight, spooning mixture over fish several times.  Drain before serving and spoon vegetables over fish.  Serves 6.


TEX-MEX SALMON

2 T olive oil
1 large onion, chopped
2 cloves garlic, minced
4 t sugar
1 t salt
¼ t ground cinnamon
¼ t ground cloves
4 c tomato puree
1 ½ t lemon juice
1 ½  t water
1 T cornstarch
2 fresh jalapeno chilies, seeded, and finely chopped
2 T capers, drained
4  6-oz salmon steaks
1/3 c thinly sliced pimento-stuffed green olives
3 T finely chopped fresh cilantro

Heat the oil in a wide frying pan over medium heat.  Add the onion and garlic and cook, stirring often, until the onion is soft.  Stir in the sugar, salt, cinnamon, cloves, and puree.  Cook over high heat until a thick sauce form.   Blend the lemon juice, water and cornstarch together, and stir into tomato mixture. Cook until the mixture boils.  Nestle the salmon steaks into the sauce, cover and cook another 4-5 minutes, or until the salmon begins to flake at the touch of a fork.

Add the chilies and capers, and cook another 2-3 minutes.  To serve, place the steaks on individual plates, and surround and top the fish with the sauce.  

        
TERRIYAKI SALMON

4 Salmon steaks (about 6 oz each) Skinned
1.25 c soy sauce
1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine), or sherry
6 T granulated sugar
3 garlic cloves, minced or pressed
1T minced or grated ginger root
1/3 c vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. Rinse the salmon under cold water and pat dry with paper towels.  Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone, alternatively, cut the fillet into 8 equal pieces.  Place the salmon in a shallow glass or ceramic container and pour 2 cup of the marinade over the fish.  Cover and refrigerate for 2 hours, turning the fish occasionally.   Let it come to room temperature before cooking.  Prepare grill.  Remove the salmon from the marinade, reserving the marinade.   Place the fish on an oiled grill rack.  Position the fish 5-6 inches from the heat source, turning once and brushing with reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness.

Serve the salmon at once with reserved marinade as dipping sauce.