Salmon Recipies Recepies

Assyrian Barbecued Salmon

• 4 - 6oz. Healthy Hearts Wild Salmon Dinner Fillets
• 1/2 tsp ground cloves
• 2 cloves garlic,minced
• 1/2 tsp salt
• 1 1/2 Tbs lemon juice
• 1/4 C sesame seed
• 1 1/2 Tbs extra-virgin olive
• 2 Tbs minced fresh dill
• 1 tsp ground cardamom
• Lemon wedges

In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt. On a plate, mix sesame seed and dill. Rinse salmon steaks, drain, add to oil mixture, and turn to coat. Lift out steaks, 1 at a time, and lay each cut side in seed mixture to coat. Place in a single layer on a plate. Lightly oil a barbecue grill over a solid bed of medium coals or a gas grill on medium heat. Lay fish on grill. Close lid on gas grill. Cook fish until browned on bottom, 3 to 4 minutes. Turn with a wide spatula and continue to cook until fish is opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes more. With spatula, transfer fish to plates. Season to taste with salt and juice from lemon wedges. Garnish with dill sprigs.

Smoked Salmon Bisque

• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1 quart vegetable stock or broth
• 1 quart half & half
• 1/2 cup sherry
• 1 tbsp Worcestershire sauce
• 2 tsps lemon juice
• 1 tsp Tabasco sauce
• 1/2 tsp old bay seasoning
• 1/4 tsp ground white pepper
• 8 oz. SeaBear Smoked Salmon chopped
• fresh rosemary sprigs

Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add half & half and next 6 ingredients cooking until warm. Add chopped salmon and top with fresh rosemary sprigs. Makes 3 quarts of bisque.