SALMON MARINATE
- 1 Tbsp. Lemon Juice
- 4 Thin slices of fresh Lemon
- 1/4 cup Olive Oil
- 1 tsp. Salt
- 1/8 tsp. Pepper
- 1/8 tsp. Turmeric
- 1 Small Claove Garlic (chopped)
- 2-3 tbsps. Viinegar & Oil Dressing
Marinate salmon fillets (Skin should be removed) for 6-24 hrs, tirning every six hrs. (Or, whenever you happen to think of it) in the refrigerator. Drain off marinate. Some should be left on the fish however.
Grill on Charcoal Grill (do not wrap in foil) medium high heat, turning only once – approx. 5 minutes per side. If fillets are small, shorten cooking time. Fillets could also be broiled in the oven. It can also be cooked with skin on. Start with skin side up and turn only once. Skin will stick to grill. Use a metal spatula to separate the skin from the meat, leaving the skin on the grill.
SIMPLE MARINATE
Purchase some Italian Dressing and marinate similar to above.
QUICK SALMON GRILL
Some people like to season and add onions and other vegetables to salmon and wrap in foil before placing on the grill (no marinating). Or try covering the fillets with Ranch dressing and grill or broil with the skin side down.
ANOTHER FAVORITE
Season the fillets with salt and chopped onions. Grill skin side down after covering with mayonnaise and completely wrapping in foil. Cook approx. 5 minutes, then open foil and continue until Mayonnaise is golden and bubbly.
FOR PARTIES
Remove the skin, marinate the salmon and cut into approximately 2" pieces. Prepare the following stuffing recipe. Amounts are for 4-6 servings. We have prepared this entree for 30 people increasing ingredients 8 times. Everything can be made up ahead of time and left in the refrigerator until baking time.
FISH STUFFING
- 2 cups Bread Cubes
- 1/2 tsp. Melted Butter
- 1/2 tsp. Salt
- 1/8 tsp. White Pepper
- 1 tsp. each Onion & Parsley
- 1 tbsp. Chopped Pickle
- 1/3 cup Hot Water
Mix all the above ingredients. Drain marinate off the salmon. Arrange pieces in a pan and place the stuffing on top. Bake in the oven at 400ºF for approximately 20 minutes. Serve with Bearnaise and/or Hollandaise Sauce. If you are preparing a large amount, you may need to increase the baling time to approximately 30 minutes.
ENJOY!
