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King Salmon
Grilled Salmon Burgers | Herb-Crusted Salmon | Poached Salmon
Steaks
Teriyaki
Salmon Steaks
KING SALMON
Family: Salmonidae (Salmons)
Genus
and Species: Oncorhynchus tshawytscha
Common Names: Spring
salmon, black mouth
Fat Content: High, 57%
Protein:
42%
Yield: 60-70% fillet or steak
Fish Flavor:
Rich
Range: San Diego, California, to the Bering Sea and
Japan
Availability: This is available in most markets.
Grilled Salmon Burgers
These are
the best!
1 pound fresh skinless, boneless salmon
2 tablespoons sliced
green onions
2 tablespoons Lawry's Citrus Grill Marinade with Orange
Juice
1 teaspoon Lawry's Garlic Pepper
1/2 teaspoon Lawry's Seasoned
Salt
4 hamburger buns
Place all ingredients into food processor. Process until salmon is
well minced. Place mixture in medium bowl; blend well. Form into 4 patties.
Grill or broil, using medium-high heat, 3 to 4 minutes on each side, or until
fish just begins to flake. Serve on warm toasted hamburger buns with
condiments.
Makes 4 servings
Prep time: 15 minutes
Cook time: 8 minutes
Herb-Crusted Salmon
A wonderful
combination of crusty texture and light, flaky salmon.
1 1/2 pounds salmon fillets, cut in 4 1-inch pieces
1/2 cup
flour
1 egg
2 tablespoons water
1/4 cup bread crumbs
1/4 cup finely
chopped parsley
1/4 cup finely chopped green onions
1/4 cup finely
chopped fresh dill
1 1/2 teaspoons Lawry's Seasoned Salt
1 teaspoon
Lawry's Garlic Powder with Parsley
2 tablespoons olive oil
Dredge salmon in flour. In shallow dish, blend egg and water; set
aside. In another shallow dish, combine bread crumbs, parsley, green onions,
dill, Seasoned Salt and Garlic Powder with Parsley; blend well. Coat salmon in
egg, then dredge in bread crumb mixture. In large skillet, heat oil over medium
heat; add salmon and cook 3 to 5 minutes each side or until fish just begins to
flake. Bread coat ing should be lightly browned.
Makes 4
servings
Prep time: 25 minutes
Cook time: 20 minutes
Poached Salmon Steaks
Poached
salmon is an elegant dish; micro-waving makes it foolproof.
1/3 cup chopped onion
1/3 cup chopped carrots
1/3 cup
chopped celery
2 tablespoons butter
1 quart water
1/2 cup dry white
wine
1 teaspoon Lawry's Seasoned Salt
1 teaspoon Lawry's Lemon Pepper
6
black peppercorns
1 to 1 1/2 pounds salmon
steaks
Cheesecloth
Cucumber Sauce
In 3-quart glass casserole dish, combine all ingredients, except
salmon. Cover and microwave on HIGH 8 minutes. Wrap salmon in cheesecloth and
place in hot liquid. Cover and microwave on HIGH 4 to 5 minutes or until fish
just begins to flake. Let fish stand in poaching liquid, covered, for 3 minutes.
Carefully remove from hot liquid and gently remove cheesecloth. Peel off any
remaining skin before serving. Liquid may be used for fish soup or stew. Serve
hot or cold salmon with Cucumber Sauce.
Makes 4 servings
Stove
Top Directions:
In Dutch oven or large saucepan with lid, combine all in
gre di ents, except salmon. Cover and bring to a boil. Wrap salmon in
cheesecloth and place in boiling liquid. Cover and reduce heat to low; simmer 10
to 12 minutes or until fish just begins to flake. To serve, continue with
previous instructions.
Prep time: 20 minutes
Cook time: 16
minutes
Teriyaki Salmon Steaks
A
convenient way to serve salmon.
1/3 cup Lawry's Teriyaki Marinade with Pineapple Juice
1/4 cup
sherry wine
2 tablespoons orange juice
1 tablespoon Dijon
mustard
1 1/2 pounds salmon, cut in 4 1-inch steaks
1 large tomato,
diced
1/2 cup thinly sliced green onions
In medium bowl, blend together Teriyaki Marinade with Pineapple
Juice, wine, orange juice and mustard with wire whisk; reserve 3 tablespoons for
grilling. In re-sealable plastic bag, combine salmon and marinade mixture; seal
bag. Marinate in refrigerator 1 hour. In small bowl, combine tomato and green
onion; set aside. Remove salmon from marinade. Grill or broil salmon over
medium-high heat, 3 to 5 minutes, brush ing once with reserved marinade. Turn
salmon over. Spoon vegetables over salmon; cook 3 to 5 minutes longer or until
fish just begins to flake.
Makes 4 servings
Prep time: 15
minutes Marinate time: 1 hour
Cook time: 10 minutes
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