Salmon

Salmon Fillets with Fennel

Marinade

Ingredients

– 2 tablespoons minced fresh parsley
– 2 shallots, minced
– pepper to taste
– 1/4 cup salad oil
– juice of 2 limes
– 1 tablespoon chopped fresh fennel or 1 tablespoon dried fennel seeds

Fish

Ingredients

– 4 salmon fillets
– oil for greasing grill
– 1 tablespoon chopped fresh fennel or 1 tablespoon dried fennel seeds

Instruction

1. marinate salmon fillets: Combine parsley, shallots, 1 tablespoon fennel, pepper, oil, and lime juice in a shallow glass bowl or pie plate. Place fish in marinade and turn after 30 minutes. Leave fish to marinate for 15 minutes longer.,/p>

2. Grill salmon: Sprinkle 1 tablespoon of the fennel over hot coals. Place fish on prepared grill and cook for 5 minutes. Brush salmon with remaining marinade. Continue cooking 2-3 minutes, depending on the thickness of the fish, until fish begins to flake when tested with a fork. Arrange the fish on individual plates and serve with a mixed salad and thinly sliced white or red onion.

Yield 4 servings.

Au Poivre with Lime

This dish, for those who like “hot” food, can be made even hotter by using more crushed peppercorns. It is adapted from the classic French recipe Steak Au Poivre.

Ingredients

– 2-1/2 tablespoons peppercorns
– 2 tablespoons each: melted butter and fresh lime juice
– 4 salmon fillets
– 8 slices fresh lime
– oil for greasing fish basket
– lime wedges for garnish
– Tarter Sauce

Instruction

1. Crush peppercorns using mortar and pestle. Or, if no mortar is available, put peppercorns in a kitchen towel, then fold it to form an envelope. Use a hammer to crush peppercorns coarsely.

2. Combine melted butter and lime juice and brush each salmon steak on one side with the mixture. Press crushed peppercorns thickly into salmon fillets with a heel of hands. Turn and brush remaining side with melted butter and lime combination. Press crushed peppercorns thickly into a remaining side of salmon fillets.

2. Arrange 4 slices of lime in the prepared fish basket and set salmon fillets over lime slices. Top each salmon fillet with another lime slice. Fasten top of a basket. Grill over ashen coals for about 4 minutes on each side or until fish flakes easily with the fork. Serve immediately, garnish with lime wedges.

Note: Lime wedges are important, or substitute homemade Tartar sauce.

Yields 4 servings.

Champagne Sauce

Champagne Sauce

Ingredients

– 1 cup chicken stock
– 1/2 teaspoon crumbled dried thyme
– 1 shallot, minced
– 1/8 teaspoon ground nutmeg
– 1 cup champagne
– 1 cup heavy cream
– 2 tablespoons cold unsalted butter, cut into 1/2 inch pieces
– Salt and white pepper to taste
– 1 tablespoon champagne vinegar
– 1/4 cup champagne

Fish

Ingredients

– 4-7 ounce salmon fillet
– melted butter
– oil for greasing grill
– salmon roe for garnish

Instruction

1. Make the sauce: Place chicken stock in saucepan mix in thyme, shallot, nutmeg, and 1 cup champagne. Bring sauce mixture to a boil over medium heat. Continue cooking until mixture is reduced to 2-3 tablespoons. Strain mixture and return to saucepan; stir in heavy cream. Place saucepan over low heat and simmer for 2-4 minutes. Remove from heat. Whisk in butter and season with salt and pepper to taste. Stir in vinegar. Just before serving, whisk in 1/4 cup champagne. Serve warm.

2. Grill salmon: Brush salmon fillets with melted butter and place on prepared grill. Cook for 4-5 minutes, brush salmon with butter and turn. Continue cooking 2-3 minutes until fish begins to flake when tested with a fork. Put salmon on individual plates and ladle warm sauce over top. Sprinkle with salmon roe. Serve with a green salad.

Yields 4 servings.

Barbecue Sauce

Barbecue Sauce

Ingredients

– 3 tablespoons oil
– 1 cup very finely chopped onion
– 4 garlic cloves, minced fine or pressed
– 1-2 small fresh hot peppers, seeded and chopped fine
– 1 cup canned tomato sauce
– Tabasco sauce to taste (optional)
– 1/3 cup Worcestershire sauce and brown sugar
– 2/3 cup red wine vinegar
– 1/4 teaspoon salt
– 2 pinches dried rosemary
– 1 pinch dried thyme
– 1/8 teaspoon Liquid Smoke

Fish

Ingredients

– Oil for lubricating fish and greasing grill
– 4 salmon fillets, each 1-inch thick

Instruction

1. Make the sauce: Heat 3 tablespoons oil in large frying pan. Saute onion, garlic, and peppers in it for about 10 minutes over moderate heat, stirring often. Add tomato sauce, Worcestershire sauce, browning sugar, red wine vinegar, salt, rosemary, and thyme. Heat to boil, reduce heat and simmer for about 5 minutes. Stir in Liquid Smoke. Taste and adjust seasoning, adding Tabasco if a hotter flavor is desired.

2. Grill salmon: Meanwhile, oil salmon fillets on both sides. Then grease grill. Set fish on grill over ashen coals. Cook for 5-8 minutes on each side or until fish just flakes when tested with a fork. Serve immediately with Barbecue Sauce spooned over the top. Pass remaining Barbecue Sauce.

Yields 4 servings.