The wild salmon season is short so make the most of these amazing wild salmon while you can! This week I’ve got some of my favorite salmon recipes, a short video from the fishing grounds, and a couple of videos from Dig In Colorado where we make a simple honey mustard vinaigrette, spicy spinach with tomatoes and pair it all up with grilled Copper River Salmon.
Spicy Spinach & Tomatoes and Salmon Gremolata
Take a short video trip (below) on a salmon fishing boat on the Copper River Delta with Dennis, our fisherman in Alaska – an incredibly tough and dangerous job indeed!
Salmon Fishing on the Copper River Delta
Some of my favorite Salmon Recipes below – enjoy!
Everyone loves this quick and easy glazed salmon from an old Alaska fishing camp recipe.
1/2 cup brown sugar
1/4 cup butter
2 TBS lemon juice
1/2 cup white wine
1/4 cup soy sauce
pinches of fine white pepper
Heat in saucepan until ingredients marry, then cool. Marinate salmon in refrigerator for up to 4 hours in some of the marinade – reserve some for the sauce.
Grill fish with direct heat on a clean, oiled, preheated medium-high grill, allowing about 10 minutes per inch of thickness. Also great on a cedar plank or seared in a pan.
Reduce remaining marinade by 25% (to taste) and use as a glaze and serving sauce. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com.
1 1/2 lbs salmon fillet, skin on, cut into 4 pieces
2 tsp Tony’s Lemon or Citrus Pepper, divided
2 TBS butter
2 TBS flour
2 cups whole milk
4 oz light cream cheese, cubed
1 lemon, juice and zest only
1 green onion, thinly sliced
5-6 oz crabmeat of your choice (Dungeness suggested)
Season salmon with 1 tsp of the lemon pepper, set aside. Melt butter in a saucepan over medium-low heat. Stir in the flour and let cook, bubbling gently, for 1 minute. Gradually whisk in milk and add remaining 1 tsp lemon pepper. Cook, stirring often, until sauce has thickened, about 12 minutes.
Remove sauce from heat. Whisk in cream cheese until melted. Stir in lemon juice, zest, green onions and crab (with juices if using tinned). Keep sauce warm over very low heat, stirring occasionally.
Broil or pan-fry seasoned salmon for 3 – 5 minutes per side until salmon just flakes when pressed with a fork. Or, to barbecue, place salmon skin side down on an oiled grill and cook, covered, for 10 minutes, or until salmon just flakes when pressed with a fork. Top with crab sauce. Preparation time: 5 minutes. Cooking time: approx. 30 minutes. Serves 4-5 – Recipe source unknown.
Amazing paired with these Wasabi Mashed Potatoes
Cooking salmon on a plank keeps it from falling apart when turning, allows for nice glazing on top and adds a light smoky flavor.
Tony’s Lemon Dill or Sweet Salmon Rub
Grill plank, soaked
Canadian Whiskey Maple Butter – recipe follows
Sprinkle salmon lightly with salt, pepper, paprika and pinches of dry mustard, or your favorite seasoning blend. Place in the center of cedar planks and grill over medium high heat, lid closed, until salmon is just cooked – 120-140 internal – brushing once or twice with Maple Whiskey Butter. Remove from grill and rest before serving with Whiskey Maple Butter.
Whiskey Maple Butter
1/2 cup Canadian Rye or Whiskey
1/4 cup maple syrup, or 2 TBS dark brown sugar
1/2 pound butter, softened and cut into TBS’s
In a saucepan with tall sides, place whiskey and syrup or sugar – simmer over a low flame to reduce to ¼ cup. Keep warm and stir in butter just before serving. Serves 4 – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
2-4 salmon fillets, 6-8 oz each
zest and juice of one orange
pinches of sea salt, pepper, and sugar
1/3 cup olive oil
1/4 cup Grande Marnier or Cointreau
1-2 TBS of butter
1-2 TBS slivered fresh mint leaves
Fleur de Sel (sea salt flakes)
In a food processor, combine orange zest, orange juice, a pinch of salt and pepper and a couple pinches of sugar and puree. Slowly drizzle oil into food processor while running to create an emulsification. Pour over salmon and marinate for 30-90 minutes.
To make glaze, carefully reduce Grande Marnier by half over medium heat, remove and whisk in butter.
Grill, saute or broil fillets to medium rare, brushing with glaze at end of cooking time. Serve with a drizzle of glaze, a sprinkle of mint and a pinch of
Fleur de Sel. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
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