Recipe of the Week - Grill Poached Salmon
Recipe of the Week - August 30th 2008
Submitted by Kimberly Brown - Recipe of the Week Winner
Submitted by Kimberly Brown - Recipe of the Week Winner
Every time we make Salmon this is how we prepare it. It is easy and it is on the grill which means no dirty dishes! Plus, it is a good recipe to just use what you have on hand. My family loves Thyme in this recipe, but your family may like a different fresh herb. Be creative!
We usually serve this with skewers of grilled vegetables (onions, mushrooms, bell peppers and cherry tomatoes that have been soaked in a bottle of cheap Italian dressing for 30 minutes) and a side of rice pilaf. This is such an easy and tasty dinner that we have it about once a week. Enjoy!
Ingredients:
Wild Alaska Sockeye Salmon Fillets 6 to 8oz Per Person
1/4 Cup Plain Yogurt or Sour Cream
1/4 Cup Mayonaise
2 tablespoons melted butter
1 tablespoon Lemon Juice
3 tablespoons Fresh Herb (Dill, Rosemary or Thyme, but use what you like/have)
1 tablespoon Dijon Mustard
Salt and Pepper to Taste
1 Medium Onion, Sliced
Prep: (Mise en place)
Pre-Heat Grill
Assemble vegetable skewers, marinate in Italian Dressing & set aside
Slice Onion into 1/8 inch slices
Place the salmon fillets skin side down in foil packages that can be
We usually serve this with skewers of grilled vegetables (onions, mushrooms, bell peppers and cherry tomatoes that have been soaked in a bottle of cheap Italian dressing for 30 minutes) and a side of rice pilaf. This is such an easy and tasty dinner that we have it about once a week. Enjoy!
Ingredients:
Wild Alaska Sockeye Salmon Fillets 6 to 8oz Per Person
1/4 Cup Plain Yogurt or Sour Cream
1/4 Cup Mayonaise
2 tablespoons melted butter
1 tablespoon Lemon Juice
3 tablespoons Fresh Herb (Dill, Rosemary or Thyme, but use what you like/have)
1 tablespoon Dijon Mustard
Salt and Pepper to Taste
1 Medium Onion, Sliced
Prep: (Mise en place)
Pre-Heat Grill
Assemble vegetable skewers, marinate in Italian Dressing & set aside
Slice Onion into 1/8 inch slices
Place the salmon fillets skin side down in foil packages that can be
securely sealed once sauce is on top of it & set aside.
Combine Yogurt, Mayonaise, butter, lemon juice,
Combine Yogurt, Mayonaise, butter, lemon juice,
herbs, mustard and salt and pepper in a small bowl.
Spread sauce over salmon
Place Onion Slices over the Sauce & Salmon and seal up the foil package.
Cooking:
Place Salmon Pouches on the grill over medium high heat for 10-12 minutes. You may want to place salmon on the upper rack of you gas grill or move the coals to one side of your charcoal grill and place salmon on the colder side.
Start your vegetable skewers after Salmon has been cooking for 5 minutes
Plating:
Take the Salmon & Skewers off the heat (carefully that foil is hot!) and place it on a plate with your veggie skewers, rice and Enjoy!
Seafood News
It took some time, but the Alaska Salmon Season finally "hit the number" in total catch!
Coho (Sliver) Salmon - Fall means the Coho Season is just begining! Our local Coho is caught with a "Reef Net" System which catches the fish in a non stresful, net "scoop" as opposed to a "gill net". The Reef Net system is SOLAR POWERED. The fish are graded live in the net and selected for harvest. The remainder are released to continue to the river & spawn. It's really a pretty cool system, now operating under sun power in it's second year. When we have em, they will be on our website!
Wild King Salmon - We have some fantastic King Salmon! This is the best time to buy King Salmon as they are all ocean caught as opposed to river caught. Ocean caught fish have the maximum flavor & oil content when compared to later, river run fish.
Alaska King Crab - We have shipped a lot of Alaska King Crab Super Jumbo Large Select Portions in the past week. That means that we have good supplies of our popular Snap n Eat King Crab Legs! These are ideal for surf n turf We have a coupon code on these thru the 15th of September or while supplies last. Save 15% on your next order with Coupon Code SNAP15.
Dungeness Crab - We are just a couple weeks away from having Whole Cooked Dungeness Crab back in stock! Right now we have Alaska Dungeness Crab Sections (Clusters) featuring fully cooked & cleaned crab. All of the edible portion of the crab is contained in the Dungeness Crab Sections. Due to the abundance of Alaska Dungeness Crab, we have LOWERED the price on Dungeness Crab Seactions!
Tom Douglas Spice Rubs - The word is out! Tom Douglas Spice Rubs will have a price increase later in September. If you enjoy these Rubs, it is definitely time to stock up! We absorbed last years increase, but cannot do it again. Expect about a $1 increase across the board. Don't forget there is still a Coupon Code good for 15% Spices Oils & Rubs over $49.99. Mix or Match and save with Coupon Code RUB15!
Close Outs & Over Stocks - We have a new category on our website to identify items that we have special values on. Our overstock & closeout section contains odd lots, items undergoing packaging changes and occasionally, discontinued items. This is somewhat annoying to our neighbors, who were used to the occasional "garage sale" after major holidays or seasonal product changes.
Spread sauce over salmon
Place Onion Slices over the Sauce & Salmon and seal up the foil package.
Cooking:
Place Salmon Pouches on the grill over medium high heat for 10-12 minutes. You may want to place salmon on the upper rack of you gas grill or move the coals to one side of your charcoal grill and place salmon on the colder side.
Start your vegetable skewers after Salmon has been cooking for 5 minutes
Plating:
Take the Salmon & Skewers off the heat (carefully that foil is hot!) and place it on a plate with your veggie skewers, rice and Enjoy!
Seafood News
It took some time, but the Alaska Salmon Season finally "hit the number" in total catch!
Coho (Sliver) Salmon - Fall means the Coho Season is just begining! Our local Coho is caught with a "Reef Net" System which catches the fish in a non stresful, net "scoop" as opposed to a "gill net". The Reef Net system is SOLAR POWERED. The fish are graded live in the net and selected for harvest. The remainder are released to continue to the river & spawn. It's really a pretty cool system, now operating under sun power in it's second year. When we have em, they will be on our website!
Wild King Salmon - We have some fantastic King Salmon! This is the best time to buy King Salmon as they are all ocean caught as opposed to river caught. Ocean caught fish have the maximum flavor & oil content when compared to later, river run fish.
Alaska King Crab - We have shipped a lot of Alaska King Crab Super Jumbo Large Select Portions in the past week. That means that we have good supplies of our popular Snap n Eat King Crab Legs! These are ideal for surf n turf We have a coupon code on these thru the 15th of September or while supplies last. Save 15% on your next order with Coupon Code SNAP15.
Dungeness Crab - We are just a couple weeks away from having Whole Cooked Dungeness Crab back in stock! Right now we have Alaska Dungeness Crab Sections (Clusters) featuring fully cooked & cleaned crab. All of the edible portion of the crab is contained in the Dungeness Crab Sections. Due to the abundance of Alaska Dungeness Crab, we have LOWERED the price on Dungeness Crab Seactions!
Tom Douglas Spice Rubs - The word is out! Tom Douglas Spice Rubs will have a price increase later in September. If you enjoy these Rubs, it is definitely time to stock up! We absorbed last years increase, but cannot do it again. Expect about a $1 increase across the board. Don't forget there is still a Coupon Code good for 15% Spices Oils & Rubs over $49.99. Mix or Match and save with Coupon Code RUB15!
Close Outs & Over Stocks - We have a new category on our website to identify items that we have special values on. Our overstock & closeout section contains odd lots, items undergoing packaging changes and occasionally, discontinued items. This is somewhat annoying to our neighbors, who were used to the occasional "garage sale" after major holidays or seasonal product changes.
posted by Fresh Fish at 3:16 AM
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