COMPLIMENTS of CAPT. RICK - WindyCitySalmon
10 oz Salmon Fillet
1/2 onion diced
2 tbsp parsley chopped
2 tbsp mayonnaise
2/3 to 1 cup dry bread crumbs
salt and pepper to taste
2 tbsp olive oil
Grill or bake at 400 degrees (400 DEGREES ) on foil until it flakes (
ABOUT 8 TO 15 MINUTES ) Skin will separate with spatula. Flake Salmon with
Mix together your Salmon, onion, parsley, mayo, bread crumbs & then make
Heat oil preferably in a cast iron skillet at high heat and fry patties
until golden brown on both sides
Cedar Grilling Salmon Fillets
Pre-soaking the Planks:
The plank must be pre-soaked prior to direct grilling. It is recommended
to soak the plank for two to six hours, but soaking overnight will ensure
complete saturation. Using warm water will help initially to open the pores
of the cedar and aid in the saturation process. A roasting pan makes an
excellent tool to soak a plank.
Preparing the Planks:
Dry the plank and lightly coat the top surface with olive oil or
vegetable oil. Try rubbing the plank with sea salt, garlic and fresh herbs.
Pre-heat the grill on high for 10 minutes with the lid closed. Adjust the
grill temperatures to medium heat (350-400°) and pre-heat the plank by
placing it on the grill for 5 minutes. Always have a spray bottle of water
on hand to extinguish any flames.
Preparing the Salmon:
Place the salmon on the plank and add spices or sauce according to the
desired recipe. Place the salmon skin side down. Tip: Creating a bed of
orange slices or other fruits and vegetables will help to make the salmon
super moist as well as enhance the flavor.
Planking the Salmon:
Close the lid and cook at 350° - 400° for about 15 to 45 minutes
depending on the size of the fillet. Test the fillet with a fork to
determine if it has become flaky. It's done. Do not turn the salmon over on
the plank. It will cook completely with the skin side down. Keep the BBQ lid
closed to capture the smoke and retain the heat. Check briefly every 5
minutes or so for flare-ups. If a flare-up does occur, reduce the heat and
use a spray bottle of water to extinguish the flames. If you have grilling
gloves, you can lift up the burning plank and spray water directly on the
bottom of the plank to extinguish the flames.
STEAMED SALMON STEAKS
4 fresh salmon steaks, each about 1-inch thick
1 teaspoon salt
4 green onions
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1 teaspoon minced peeled ginger
Pepper to taste
¼ cup peanut oil
Cilantro for garnish
Blot salmon dry and sprinkle with salt. Using a large knife blade,
flatten the green onions and cut them in 2-inch-long sections.
Place half the onions and half the shredded ginger on a shallow,
heatproof plate. Arrange the salmon steaks on top of the onions and
ginger and scatter the remaining green onion sections and ginger over
Combine the hoisin sauce, soy sauce, garlic, sugar and the teaspoon of
minced ginger. Spread over the salmon. Fill the bottom of a steamer with
water to 1 inch from the bottom of the steamer rack. Bring the water to
a boil. Place the plate of salmon in the steamer and cover. Steam over
medium to high heat until done, about 10 minutes.
CAJUN RAINBOW TROUT
1 ½ teaspoons paprika
¾ teaspoon freshly ground pepper
1 teaspoon salt
1/2 teaspoon each dried oregano, chili powder, and dry mustard
Pinch cayenne pepper
1 pound rainbow trout fillets 1/2-inch thick)
2 teaspoons olive oil
2 teaspoons fresh parsley, chopped
1 green onion, chopped
Preheat the broiler. In a small bowl, combine paprika, pepper, salt,
oregano, chili powder, mustard, and cayenne pepper; set aside. Pat
fillets dry and place skin side down on a broiler rack. Lightly brush
both sides of fillets with oil. Sprinkle both sides evenly with paprika
Broil 4 to 6 inches from heat for 4 to 5 minutes or until fish flakes
easily when tested with a fork.
Arrange fish on a warmed serving platter and sprinkle with parsley and
chopped green onion. Squeeze one of the lemons wedges over the fish.
Serve with remaining wedges.