Grilled  Salmon

 

 

 

 

INGREDIENTS:

2 salmon fillets (about 1 pound each)

  1/2 cup vegetable oil

1/2 cup lemon juice

4 green onions, thinly sliced

3 tablespoons minced fresh parsley

1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

 

 


DIRECTIONS:

 

Place salmon in shallow dish.

 

Combine the remaining ingredients.

Set aside 1/4 cup for basting; pour the remaining marinade over salmon.

Cover and refrigerate for 30 minutes.

 

Drain, discarding marinade.

 

Grill salmon over medium heat, skin side down, for 15 to 20 minutes

or until fish flakes easily with a fork.

 

Baste occasionally with reserved marinade.

 

 

Serves 4

 

 

 

 

 

Batter  Fried  Cod

 

 

 

 

INGREDIENTS:

1/2 pound cod

2 tablespoons all-purpose flour

2 to 3 tablespoons cornstarch

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1/8 teaspoon dried oregano

1/8 teaspoon dried thyme

1/3 cup club soda

1/4 cup orange marmalade

1 to 2 tablespoons prepared horseradish

Oil for frying

 

 

 

DIRECTIONS:

 

Rinse fillets in cold water; pat dry.

 

Place flour in a large resealable plastic bag.

Add fish one piece at a time.

Seal bag; toss to coat.

 

In a shallow bowl, combine the cornstarch, seasonings and soda.

 

In a heavy skillet, heat 1 inch of oil.

Dip floured fillets into batter.

 

Fry over medium heat for 2 to 3 minutes on each side or until the fish flakes easily with a fork.

 

Combine marmalade and horseradish; spoon with fish.

 

 

Serves 2

 

 

 

 

 

Baked  Trout  Fillets

 

 

 

 

INGREDIENTS:
 

1 pound trout fillets

1 cup (8 ounces) sour cream

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

1 tablespoon finely chopped onion

1/2 teaspoon salt

paprika

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Place fish in a greased shallow 3 quart baking dish.

 

In a small bowl, combine the sour cream, Parmesan cheese, lemon juice,

onion and salt; spread over fish.

Sprinkle with paprika.

 

Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.

 

 

Serves 4

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond