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Post by :rayzbiz.com
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :2348
Click below to download : Fishandseafood - Salmon - Lone Star Steakhouse Sweet Bourbon Salmon (Format : PDF)
Fishandseafood - Salmon - Lone Star Steakhouse Sweet Bourbon Salmon
Sweet bourbon marinade:1/4 C pineapple juice
2 T soy sauce
2 T brown sugar
1 t Kentucky bourbon
1/4 t cracked black pepper
1/8 t garlic powder
1/2 c vegetable oil
2 (8 oz) salmon fillets
2 t snipped chives
Combine the first 6 ingredients, make sure sugar dissolves, then add the oil. Be sure all the skin is removed from the salmon. Place fillets in a shallow dish, and pour the marinade over it. Save a little marinade to brush on the fish while it cooks. Cover the fish, and refrigerate for at least an hour. A few hours is even better.
Preheat your grill or stove top grill to med high heat. Cook the fish for 5 to 7 min per side, or until fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with chives sprinkled over the top.
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2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon ground ancho chile powder 1/2 teaspoon ground cumin 1/2 teaspoon brown sugar 1 teaspoon sea or kosher salt 4 (6 ounce) salmon fillets cooking spray 1 teaspoon maple syrup Prepare grill, heating to medium. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. 286 cal, 13.5g fat, 36.5g pro, 2.9g carb, 0.6g fiber, 87mg chol, 1.1mg iron, 670mg sod, 30mg
Fishandseafood - Salmon - Maple Glazed Salmon
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5 pounds salted Salmon*4 to 5 large summer fresh and sweet tomatoes, diced2 to 4 stalks green onion, minced including white parts1/2 medium onion, finely mincedsalt to taste, careful because of the salmon* To make your own salted salmon: place a salmon fillet in a glass flat dish -like a 9x13" pan- and cover with salt. Add enough so that you can see a white layer, top and bottom. Cover and let sit in refridgerator for 2 to 3 days or even a week; providing the salmon in no more than 1/2" thick. The salt will remove the moisture from the
Fishandseafood - Lomi-lomi Salmon (hawaiian Fish Salad) Salad
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