tootsieswildfishcompany@yahoo.com
These recipes our some of our best, I especially like the Couscous Salmon. New ones will be added a the top of this page.
Smokey Salmon Spread
2 7oz cans of sockeye salmon
1 8oz package cream cheese
2 Tbl fresh lemon juice
1/4 cup sliced green onions
2-3 drops liquid smoke
Drain the salmon, beat together chream cheese, lemon juice
and liquid smoke until fluffy. (electric mixer)
Meanwhile slice the green onions very fine.
Stir salmon and green onions into the cheese mixture.
Let sit over night to enchance the flavors.
Spread on cheese flavored crackers or french bread rounds.
This mixture is also very good on a baked potatoes as well.
Sir's Sesame Ahi Steaks
DRESSING AND MARINADE MIXTURE
2 6oz Sushi Grade Ahi Steaks
juice of one lime
1/4 cup soy sauce (or less)
1/2 cup olive oil
1-2 cloves garlic (minced)
1 teaspoon sesame oil
1 green onion (minced)
small bud of fresh ginger
1 cup or less of sesame seeds
1/2 teaspoon wasbi paste (optional)
1/2 teaspoon crushed red pepper flakes (optional)
Mix together, lime soy sauce, olive oil, garlic , sesame oil, green onion.
Add ginger to oil mixture by squeezing the bud first, then peeling and
mincing.
Add one of the optional ingredients at this point, and mix well.
Marinate the Ahi in half the mixture for 30 minutes. Then remove and
coat both sides with seswame seeds. Sear in small amount of hot oil.
2-3 minutes per side. Remove from heat and let Ahi rest 5 minutes
or so. Cut across grain in small slices, place over greens fanning out,
then drizzel with the rest of the oil mixture.
Honey Mustard Salmon
1/2 cup Honey
Zest of 1 Lemon
4 TBL Country Dijon Mustard (don’t substitute)
4 TBL Minced Fresh Herb of choice,or all. (sage, thyme, hot chilie pepper flakes)
Mix all ingredients together and brush half on the salmon.
Bake at 450 F, or grill on med-high.
Cook 7-10 minutes per inch of thickness of fish.
When done brush with other half of the mixture.
Remove from heat and let set 10 minutes.
Always under cook fish as it will continue to cook when removed from heat source.
Smokey Salmon Rub
2 TBL Brown Sugar
2 tsp Black Pepper
1 tsp onion Powder
1 tsp Garlic Powder
1 tsp Salt
1 tsp Liquid Smoke
Mix all dry ingredients in a bowl, then add the liquid smoke until mixture becomes a paste. Rub on the salmon covering all the flesh.
Wrap in foil. Bake at 450 F until salmon is opaque, 7-10 minutes an inch. Don’t over cook, take out just before done and let rest 5 minutes or so, (it will continue to cook)
Charlie’s Yummy But-cheeks
2 lbs halibut cheeks
1/2 cup butter, melted
1 yellow onion
3 ribs celery, chopped
1 8oz sour cream
1 cup mayo
1 tsp garlic powder
1 tsp Johnny’s seasoning salt
1 tsp black pepper
1 tsp basil
1 tsp thyme
1/2 cup parmesan cheese, shredded
1/2 cup panko crumbs
Preheat oven to 400 F.
Chop onions and celery finely and sprinkle in glass pan big enough to accommodate halibut cheeks. Pour 1/2 the melted butter over the onions and celery.
Place cheeks over onions and celery.
Combine sour cream, mayo, garlic powder, salt, pepper basil and thyme.
Cover the cheeks with sour cream mixture and top with panko crumbs, drizzle remaining melted butter on top.
Bake at 400 F for 15-20 minutes
Remove, and top crumbs with parmesan cheese and return to oven 4-5minutes.
Bread crumbs may be substituted for panko.
Couscous Crusted Salmon
1/2 lb salmon fillet
1 1/2 cups couscous
1/2 cup chopped parsley
1/2 golden raisins chopped
3 TBL green olives chopped
3 TBL pine nuts, (toasted and chopped)
2 TBL capers
Juice of 1 lemon
1/4 cup extra virgin olive oil
Salt and Pepper to taste
2 Cups water or broth
Mix parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice. Stir in couscous to moisten and season with salt and pepper.
Place salmon in buttered baking dish sprinkle with salt and pepper and drizzle with a little olive oil.
Spoon the couscous mixture over the salmon to make a crust. Pour the water (or broth) in the dish and drizzle the couscous with more olive oil .
Bake in 375 degree preheated oven for about 20-30 minutes or until salmon is almost done.
Let set 5-10 minutes out of the oven to continue to cook if not done.
Yummy Parmesan Baked Cod
1 lb Cod fillets
2 TBL Flour
2 TBL Cornmeal
1/2 tsp Salt
1 tsp onion powder
1/2 tsp pepper, or more
2 TBL Butter
2 TBL grated Parmesan Cheese
Combine flour, cornmeal, onion powder, salt, and pepper in bowl.
Melt butter, roll cod in butter, then flour mixture.
Put in baking dish and drizzle with remaining butter.
Top with Parmesan cheese.
Halibut Soup
2 cups chopped celery
1 1/2 cups chopped onion
6 medium size russet potatoes
1 cup white wine (Chardonnay)
1/2 cube butter
1 TBL dried dill weed
2 TBL clam concentrate
5 cups water
1-2 lbs Halibut cheeks
Cook celery and onion in a bit of olive oil over low heat for 15 minutes
Add chopped potatoes to celery and onions, cover with wine. cook low
and slow until liquid is reduced by almost half.
Next, add the water and the clam concentrate along with the dill weed.
Cook over medium low heat until potatoes are done. Once the potatoes
are done turn off and add the butter and the halibuts cheeks that have
been cut into 1 inch pieces.
At this point Halibut only takes a few minutes to cook in the hot Broth.
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