Herb-Crusted Salmon
Something extraordinary happens when fresh herbs in an olive oil-based paste meet the searing heat of a grill. They turn smoky and create an earthy crust for salmon.
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
4 tablespoon olive oil
1 teaspoon soy sauce
6 salmon fillets, skin on, each 6 to 7 ounces and 1 inch thick
Combine the parsley, cilantro and basil in a small bowl. Add the chili powder, salt pepper, olive oil, and soy sauce. Mix thoroughly to create a paste. Evenly spread the paste over the flesh of the salmon fillets.
Place the salmon fillets, flesh side down, directly over medium heat. Grill, turning once, until just opaque at the thickest part, 10 to 12 minutes total.
Cilantro Lime Bruschetta Coho
3 Limes freshly squeezed
2 tablespoon Cilantro
2 Garlic Cloves
1/2 tablespoon Cumin
1 tablespoon olive oil
1 Jalapeño
1 Tomato
1/4 Red Onion
Mix above ingredients in a bowl and marinate for 20 minutes
Sprinkle 2 Coho filets with Kosher salt
Place the salmon fillets, flesh side down, directly over medium heat. Grill, turning once, until just opaque at the thickest part, 10 to 12 minutes total.
Coho Salmon
Steelhead Trout
Chinook Salmon
Brown Trout
Lake Trout
FRIED SALMON/TROUT FILLETS
Salmon or Trout fillets skinned
1 cup Crushed Frosted Flakes
1 cup Flour
Salt & Pepper
4 Eggs
Olive oil
Cut fillets into 2 in. strips. Combine 1 cup of flour 2 table spoons of salt 1 table spoon of pepper in a zip lock bag. Shake wet fillets till coated. Place open eggs in a bowl and beat them till fluffy. Roll fish in egg wash, then dip them in seasoned bread crumbs. Preheat frying pan with 3 inches of canola oil to about 375 degrees. Place fish in oil and cook until golden brown.
847-668-3905
Salmon Ceviche
Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing.
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¼ teaspoon sugar
¼ teaspoon sugar•1 tablespoons sea salt
1 tablespoons sea salt•½ teaspoon chili powder
½ teaspoon chili powder•¼ cup fresh lime juice (must be squeezed from Limes)
¼ cup fresh lime juice (must be squeezed from Limes)•¼ teaspoon fresh ground pepper
¼ teaspoon fresh ground pepper•¼ teaspoon cumin
¼ teaspoon cumin•¼ cup extra virgin olive oil
¼ cup extra virgin olive oil•1 clove garlic, minced
1 clove garlic, minced•¼ cup minced red onion
¼ cup minced red onion•1 ripe tomato, finely diced
1 ripe tomato, finely diced•2 tablespoons minced fresh cilantro
2 tablespoons minced fresh cilantro•1 pound very fresh Lake Michigan salmon fillets, thinly sliced
1 pound very fresh Lake Michigan salmon fillets, thinly slicedIn a large glass or plastic bowl, Stir sugar, salt, chili powder, pepper and cumin. in the olive oil, garlic, onion, tomato, and cilantro.
Place Salmon pieces into a bowl, and squeeze limes into the bowl. Place in frigidaire overnight.
Gently mix in the salmon and lime juice with other ingredients, cover, and refrigerate for 4 hours.
To serve, drain the excess liquid from the salmon and allow to rest at room temperature for 15 minutes.
