Jack Daniels BC Salmon
Hi Dave & crew,
Here is the recipe for glaze for the planked salmon that I promised to send:
1/2 cup Jack Daniel's
1 cup real maple syrup
1 teaspoon crushed hot red chiles
1 Tablespoon butter at room temperature

Make the sauce by combining the whiskey and maple syrup. In a small pan bring the mixture to a boil and reduce by about half, until you have a thick syrup that coats the back of a spoon. Add the chiles and butter and stir until just combined. The recipe says to add the sauce on the salmon after it is cooked but I like to spoon it on the fish as it grills. Hope you like it. Let me know if you want any more ideas for cooking/ grilling fish.
Thanks again for a great two days of fishing!
Cheers, from Sue, George, Charles and Diane

Simple BC Salmon
2 tb olive oil
4 Green onions, whole
1 Salmon steak or fillet
-Salt and pepper to taste
-Fresh or dried dill
-(optional)
1 Lemon wedge

Crusty, crisp, delicious and quite a different taste than other salmon, dishes. Pour oil into medium-size heavy frying pan over medium heat. Wash and trim onions and add to pan. Season salmon with salt and pepper and add to pan. Fry until crusty and cooked through (about 10 minutes depending on thickness) but not overdone. Check for doneness by
inserting small knife in center; flesh will have changed from dark pink to pale pink. (Onions will have browned and will taste marvellous.) Sprinkle with dill, if used. Transfer to plate, serve
with lemon wedge.

BC Salmon & Avocado with Sesame Soy Dressing
3 tb Soy sauce
12 oz Salmon fillet; cut in half
1 tb Rice wine vinegar
1 ts Asian sesame oil
1/8 ts Sugar
2 ts Peeled; grated fresh
-gingerroot
1 Garlic clove; minced
1 pn Salt
1 Firm ripe avocado; chilled
1 ts Sesame seeds; toasted

Preheat broiler. Brush salmon with 1 tablespoon of the soy sauce. Place on a baking sheet and broil salmon for 10 minutes or until it is cooked through. In a small bowl whisk together, remaining soy sauce, rice wine vinegar, lemon juice, oil, sugar, ginger, garlic, and a pinch of salt until sugar is dissolved. Quarter, pit and peel avocado and cut crosswise into 1/2-inch
slices. Add avocado to dressing and gently turn with a rubber spatula to coat. Plate salmon and divide avocado and dressing between them. Sprinkle sesame seeds over avocado. This recipe yields 2 servings.

BC Salmon Fillets with Mango
4 Salmon fillets
-about 6 ounces each
3 tb Dry sherry
1 ts Grated lime zest
2 tb Lime Juice
1 tb Soy sauce
2 ts Vegetable oil
3 tb Chopped green onion
1 1/2 ts Grated fresh ginger
1 Clove garlic; chopped fine
1 Ripe mango; peeled; cut into
-wedges

Place salmon fillets, skin side down, in greased 13- x 9-inchbaking dish.
In small bowl, whisk together sherry, lime zest and juice, soy sauce, oil, green onion, ginger and garlic; pour over fillets. Bake, uncovered, at 450ºF or about 10 minutes per inch of thickness or until fish flakes easily when tested with a fork. Serve with mango wedges, rice and steamed or stir-fried snow peas.

BC Salmon Florentine
4 tb Butter or margarine
1 lg Onion Chopped
2 lb Fresh Spinach shredded
1 1/2 c Water
1 tb Lemon juice
Salt and Pepper
2 lb Salmon Fillets
2 tb All-purpose Flour
1 ts Dijon Mustard
2 tb Grated Parmesan Cheese

Melt 2 TBS of the butter in a large frying pan over medium heat; and sautè the onions. Add spinach to pan, cover, and cook just until wilted. Turn into a shallow 2 quart baking dish. Pour water into pan, add lemon juice, dash of salt and pepper, and salmon. Cover and simmer until fish flakes when probed, about 10 minutes. Lift out fish and arrange on spinach. Reserve 1 cup poaching liquid. Melt remaining 2 TBS butter in pan; stir in flour and cook until bubbly. Add the reserved poaching liquid and cook, stirring, until thickened. Season with salt, pepper, mustard,
and cheese. Pour over fish. Bake uncovered, in a 350 oven 20 minutes or until hot.

BC Salmon Grilled in a Japanese Style
1/4 c Soy sauce
1/4 c Sake or dry white wine
1/4 c Mirin
2 tb Sugar
2 tb Fresh ginger; chopped
1 sm Lemon; thinly sliced
4 Salmon; (5-ounce) fillets

To make the marinade: In a small saucepan, combine the soy sauce, sake, mirin, sugar, and ginger. Bring to a boil. Remove from the heat and allow the marinade to cool to room temperature. Once cooled, pour the marinade over the fish and scatter the lemon slices over the fish. Marinate refrigerated for at least 4 hours or overnight, turning the fish occasionally.
Grill or broil the salmon on both sides until just done, approximately 4 to 5 minutes per side.

BC Salmon Grilled with Brown Sugar Glaze
4 sm Salmon fillets; (about 1 1/2 pounds total)
1 tb Unsalted butter
2 tb Fresh lemon juice
1 tb Brown sugar
1/4 ts Salt
Lemon slices for garnish

Prepare grill. Grill salmon fillets skin side up over medium coals 4 minutes. While fillets are grilling, melt butter in a small saucepan and stir in lemon juice, brown sugar and salt. Turn salmon fillets and grill, brushing frequently with glaze, 4 or 5 minutes, or until cooked through. Garnish with lemon slices.

BC Salmon or Pacific Halibut in a Vibrant Spicy Sauce
1/4 c Chopped fresh cilantro
3 tb Chopped fresh ginger
2 tb Coarsely chopped garlic
2 Jalapeno peppers, seeded and
Coarsely chopped
3 tb Lime juice
1 tb Vegetable oil, preferably organic Canola oil
1/2 ts Salt
1/4 ts Turmeric
1 1/4 lb Salmon or halibut fillet, cut into 2-by-2-inch pieces

Using a food processor or a mortar and pestle, grind cilantro, ginger, garlic and jalapenos until blended into a smooth paste, adding a little water if necessary. Add lime juice, oil, salt, and turmeric and mix well. Transfer to a shallow glass or ceramic dish, add the fish pieces and toss in this marinade, making sure each piece is well coated. Cover and refrigerate for 5-10 min.
Coat the bottom of a large nonstick skillet with 3-4 T of the marinade. Transfer the fish to the skillet and cover with the remaining marinade. Cover the skillet and place over medium-low heat. Cook gently until the interior of the fish is opaque, 5-10 min. (Cooking time will vary with the thickness of the fillet.)

BC Salmon Teriyaki
1 1/4 pounds salmon fillets
salt and pepper
1/2 cup cornstarch
2 strips orange peel
2 garlic cloves, minced, or 1 teaspoon
1/2 teaspoon hot red pepper flakes
1 tablespoon sesame seeds
3 tablespoons vegetable oil
2 tablespoons soy sauce

Sprinkle salmon fillets with salt and pepper. Spread cornstarch on wide plate or pie pan. Dip the salmon in it, coating it all over. Dust off excess cornstarch, and chill fish. Use a conventional potato peeler to peel two strips from an orange. Cut the orange peel into very thin strips. Mince garlic, and combine in a small bowl with orange peel, red pepper flakes and sesame seeds. Heat two tablespoons of the vegetable oil in a wide skillet or other heavy, wide pan. Add fish (do not crowd the fillets) and cook over medium heat about five minutes, or until each side is browned and fish is cooked through. Cook the fish in batches, or in two skillets,
giving the fish plenty of room to cook. When it's cooked, put it on dinner plates and put the plates in a warm oven. Add remaining oil to the pan. Heat over medium heat, adding orange
peel, garlic, red pepper flakes and sesame seeds. Cook one minute, stirring. Add soy sauce and two tablespoons water. Cook for a few seconds. Drizzle sauce over each fish fillet.
Serves four. Serve with snow peas and rice.

BC Salmon with a Balsamic Maple Glaze
4 Salmon steaks (5 to 6 oz each)
Salt; to taste
Freshly-ground black pepper to taste
1/4 c Grapefruit or orange juice
1/4 c Maple syrup
3 tb Balsamic Vinegar
2 Garlic cloves; minced
1 tb Olive oil

Season salmon steaks with salt and pepper. Combine juice, maple syrup, balsamic vinegar, and garlic in a small saucepan. Bring to a boil and cook for 5 to 6 minutes. Stir in oil. Brush steaks with this glaze generously and often while grilling or barbecuing on medium-high for about 10 minutes.

BC Salmon in a Ginger Sauce
1 (1-1/2-pound) salmon fillet -- 1 inch thick
1 cup orange juice
1 tablespoon low-sodium soy sauce
2 teaspoons gingerroot -- peeled and grated
1 teaspoon Dijon mustard
1/8 teaspoon pepper
Vegetable cooking spray

Cut fish crosswise into 6 equal pieces; place fish, skin side down, in a shallow baking dish. Combine orange juice and next 4 ingredients; pour over fish. Cover and marinate in refrigerator 45 minutes. Drain fish, reserving marinade. Place fish, skin side down, on a broiler
pan coated with cooking spray, and broil 5-1/2 inches from heat 13 minutes or until fish flakes easily when tested with a fork. Place fish on serving plates, and keep warm. Bring the reserved marinade to a boil in a saucepan, and cook 3 minutes. Pour over fish.

Pan Roasted Salmon with Fava Beans and Tomatoes
4 Salmon steaks -; (6 oz ea)
3 tb Olive oil
Old bay seasoning
2 tb Minced shallots
12 Poached garlic cloves
1 c Fresh fava beans; blanched and cleaned from the shell
4 Italian Roma tomatoes; quartered, roasted
1 c White wine
3 tb Chopped fresh chervil
2 tb Chopped fresh parsley
Salt; to taste
Freshly-ground black pepper; to taste
8 Fried parsnip strips
2 tb Chopped chives

Preheat the oven to 400 degrees. Season the salmon steak with olive oil and Old bay seasoning. In a saute pan, heat 1 tablespoon olive oil. When the pan is smoking hot, sear the salmon for 2 minutes on each side. Remove from the heat and place in the oven. Roast for 8 to 10 minutes for medium-rare. In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots for 30 seconds. Add the garlic cloves, fava beans and tomatoes. Saute for 2 to 3 minutes. Season with salt and pepper. Deglaze the pan with the white wine. Stir in the chopped herbs. Bring the mixture up to a boil and remove from the heat. Spoon the fava beans and tomatoes onto the plate. Place the salmon steak in the center of the sauce. Garnish with a pile of fried parsnips, chives and Old bay seasoning.