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PostmodernProphet
07-29-2009, 02:05 PM
okay on Monday I and my son, his best friend, and best friend's dad from Florida took a charter out on the lake.....had a good time and ended up with about 35 lbs of salmon filets in the freezer.....

grilled some last night in foil with onions and Bay Harbor seasoning....

now I need lots of salmon recipes.....

Mr. P
07-29-2009, 02:30 PM
gravlax is good..takes about 3 days in the frig but it's good. Appetizer/snack.

Lots of recipes on the net, I just go with salt and sugar.

emmett
07-29-2009, 09:56 PM
okay on Monday I and my son, his best friend, and best friend's dad from Florida took a charter out on the lake.....had a good time and ended up with about 35 lbs of salmon filets in the freezer.....

grilled some last night in foil with onions and Bay Harbor seasoning....

now I need lots of salmon recipes.....


Here is my Salmon recipe:

I big fat salmon filet
1 lemon
1 Trash can



Toss the salmon in the trash can
Squeeze lemon into the can also to cover the smell until can is full


Done!

Mr. P
07-29-2009, 10:00 PM
Here is my Salmon recipe:

I big fat salmon filet
1 lemon
1 Trash can



Toss the salmon in the trash can
Squeeze lemon into the can also to cover the smell until can is full


Done!

Except for gravlax posted above that's pretty much how I feel about salmon too.:laugh2:

Kathianne
07-30-2009, 11:38 AM
I love salmon. The following recipe has always gotten good reviews! Just about any recipe that includes Dijon mustard, dill, and lemon works for me:

1 lb salmon fillet
1/3 cup sour cream (light is fine) or yogurt
2 teaspoons prepared mustard
2 teaspoons onions, finely minced
2 teaspoons dried dill weed
3 tablespoons mayonnaise (light is fine)
2 tablespoons parmesan cheese, grated
1/2 cup cheddar cheese, grated (optional)
paprika

Preheat oven to 450 degrees.

If frozen, partially thaw fillets and cut into serving size pieces.
Place in a greased baking dish.

Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
Season with salt and pepper.
Spread mixture over fish.

Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
When just done, sprinkle with the cheeses and a dash of paprika.
Broil 1 minute or until the cheese is bubbly and flecked with brown.
Serve with lemon wedges.

Salmon salad on croissants is always good too! Adjust everything taking into account using fresh salmon-good way to use leftovers! I use red cabbage. I also throw in a couple shallots.

1 sm. head cabbage, about 3 lbs.
1 can red salmon, tall can
Salad dressing as Miracle Whip
2 to 3 hard boiled eggs
Salt and pepper to taste

Shred cabbage fine, drain salmon and debone. Add to cabbage, moisten with salad dressing; season with salt and pepper. Slice eggs and use to garnish top of salad. A simple salad, different and delicious.

Trigg
07-30-2009, 05:44 PM
okay on Monday I and my son, his best friend, and best friend's dad from Florida took a charter out on the lake.....had a good time and ended up with about 35 lbs of salmon filets in the freezer.....

grilled some last night in foil with onions and Bay Harbor seasoning....

now I need lots of salmon recipes.....

Well I have no recipes, but if you need to unload some of that salmon..........

Kathianne
07-30-2009, 05:47 PM
Well I have no recipes, but if you need to unload some of that salmon..........

Good idea! LOL! I'll take a few pounds. ;)

-Cp
07-30-2009, 05:56 PM
Cedar Plank those bastards!


1 wet cedar plank
1 Salmon fillet
sprinkle salmon with salt/pepper/brown sugar and dash of red pepper flake

grill on medium heat for about 12-15 min - cooked no more than 130-degrees..


Top with a Basil Aioli:

3/4 cup mayonnaise
1/3 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)