VIS Seafoods Best Grilled Wild Salmon
There is nothing like sunny weather in the Pacific Northwest and the flavor of a fresh piece of wild salmon hot off the grill! This is the basic, tried and true method for cooking no matter what species!
4, 4-8oz portions of Wild Salmon
Pinch of Sea Salt
Fresh Ground Pepper
Fresh minced Garlic or Garlic Powder
4 tbsp melted Butter or Olive Oil
Heat grill to 375˚.
In a small saute pan melt butter in a small dish and add minced garlic. Lightly salt each salmon fillet. Place salmon skin side down on the grill (or on a sheet of tin foil for easier cleanup).
Baste each fillet with the melted butter (or olive oil) and garlic. Freshly grind pepper over each fillet. Close the lid to the grill. A good rule of thumb is 10 min. per inch of thickness at 375˚ (approximately 8-15 minutes depending on the salmon). It is always a good idea to let the salmon rest a couple minutes upon removing from grill. Once removed - give a squirt of lemon over each of the fillets. Serve with a rice pilaf and a salad.
Grilled Halibut in Lemon Sauce
This recipe is courtesy of Foodnetwork.com. It is a great easy recipe that works well with any mild flavored white fish (sole, cod, halibut) and helps maintain the moisture in these low-fat fish.
2 tbsp Butter
1 large Red Onion, chopped
4-5 cloves Garlic, sliced
1 tsp Salt
1/2-1 tbsp chopped Chives
2 Lemons zested and grated, plus juice from 1/2 Lemon
1/2 tsp chopped Dill
1/4 to 1/2 cup White Zinfandel
2 tbsp Olive Oil
2 tbsp Capers
1 pound Halibut cut into 4 portions
Preheat the grill.
In a saute pan, melt butter of medium-high heat. Add the onion and garlic and sauted until translucent. Add the salt, chives, lemon zest, lemon juice, dill and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes each side.
Serve with rice or steamed red baby potatoes and grilled asparagus.
Vis Wild Salmon Spread
This recipe for a bagel or crostini spread works well with leftover cooked salmon, fresh-smoked or any kind of canned VIS salmon.
4-6oz Wild Salmon (pre-cooked plain or smoked)
1 heaping tbsp of Mayonnaise
1/4 cup chopped Red Onion
1/4 cup of fresh Parmesan
1 minced Jalapeno (minus the seeds)
dash of hot sauce or Sriracha
With a fork, gently mix all ingredients together. Let mix chill in refrigerator before serving. Serve with warm crostini, bagels or your favorite cracker!
VIS Easy Crab Cakes
This is a super simple recipe for using Dungeness Crab Meat. You can stretch the crabmeat more by adding plain breadcrumbs or panko to the mix. The only thing easier is putting crabmeat on a salad!
1lb Dungeness Crab Meat
6oz grated fresh Parmesan Cheese
1 clove Garlic minced
1/2 tsp dry Italian Seasoning
1/2 tsp Salt
2oz (1/4 cup) Oive Oil
Combine all ingredients except the olive oil and mix well. Form into patties. Heat olive oil in saute' pan; cook patties until golden brown on each side. Cook until internal temperature reaches 165˚. Serve with garlic aioli.