Gimli Fish Stores Winnipeg Recipes Online » Salmon Recipes Gimli Fish Store Winnipeg

Barbecued Salmon Steaks with Fresh Herbs

admin — Thu, 10 Sep 2009 03:17:25 +0000

In summer, everything tastes delicious on the barbecue and these salmon steaks are no exception, especially when they’re basted with a flavorful her butter.

Ingredients:

¼ cup (50 ml) butter
2 green onions
¼ cup (50 ml) chopped fresh chives
¼ cup (50 ml) chopped fresh parsley
4 Salt and pepper salmon steaks (each about 1 inch/2.5 cm thick)

Procedure:

In saucepan over medium heat, combine butter; onions, chives, parsley, and salt and pepper to taste; heat until butter has melted.
Place salmon on grill 4 inches (10 cm) from medium-hot coals; cook, basting with butter mixture and turning once, until fish flakes when tested with fork, about 10 minutes per inch (2.5 cm) thickness of fish. Serve immediately.

Makes 4 servings

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Grilled Salmon Steaks with Onions and Peppers

admin — Sat, 05 Sep 2009 02:25:42 +0000

Inexpensive wire toast nicks racks make barbecuing Pacific Salmon steaks a snap. In this delicious case, they also hold in some extra added attractions

Ingredients:

4 Pacific Salmon steaks cut approximately 1’ (2.5 cm) thick
1 cup (250 ml) dry red wine
½ cup (125 ml) olive of salad oil
½ cup (125 ml) lemon juice
2 shallots, chopped
2 cloves garlic, minced
1 tsp (5 ml) minced ginger
1 tsp (5 ml) salt
½ tsp (2 ml) rosemary
¼ tsp (2 ml) Tabasco
4 large green pepper rings
4 large slices white onion

Procedure:

Rinse salmon under cold running water; pat dry and set aside. In shallow glass bowl, combine all remaining ingredients.
Place salmon steaks in single layer in marinade. Cover and refrigerate 1-2 hours. Remove from refrigerator; bring to room temperature. Remove salmon, reserving marinade, to well-oiled wire toast racks.
Top each steak with a green pepper ring and an onion slice. Close rack and barbecue, vegetable side down, over medium-hot coals for 5-7 minutes or until lightly browned. Baste with marinade, turn, baste again. Continue barbecuing 5 more minutes or until flesh is opaque when fork tested.

Makes 4 servings

Tip: Marinated steaks are also excellent broiled. Top steaks with peppers and onions during final few minutes of broiling time.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Pacific Salmon Teriyaki

admin — Tue, 01 Sep 2009 02:39:28 +0000

No need to wait for summer to enjoy Pacific Salmon Teriyaki. It’s a favorite for all seasons, barbecued or prepared stove top.

Ingredients:

4 Salmon steaks
½ cup (125 ml) Brown sugar
¼ cup (60 ml) Soy sauce
¼ cup (60 ml) Water
2 Tbsp (30 ml) Fresh lemon juice
Lemon slices

Procedure:

Heat brown sugar, soy sauce, water and lemon juice in a frypan large enough to hold the salmon steaks snugly. Boil, uncovered, stirring occasionally, until the sugar is melted.
Add salmon steaks, reduce heat, and cover. Slimmer salmon steaks for 5-6 minutes per side. Remove the steaks and keep warm.
Boil the sauce until thickened, about 4 minutes. Serve the salmon steaks drizzled with sauce and garnish with lemon slices.
To barbecue: Prepare sauce as directed above. Marinate steaks in sauce for 10 minutes. Cook on a well oiled barbecue over medium-high heat for about 4-5 minutes per side.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Salmon Fillets on the BBQ

admin — Mon, 24 Aug 2009 10:43:42 +0000

This recipe tastes terrific using a large fillet. It cooks quickly, stays moist and there’s no waste. Delicious served with wild rice and a salad of your choice.

Ingredients:

1 1/2 lb (750g) Canadian Salmon fillet, skin on
2 tbsp. (25ml) Lemon juice
3 tbsp. (45 ml) Olive oil
Freshly ground black pepper
Chopped fresh herbs to garnish

Procedure:

Mix together the lemon juice and oil; season lightly with pepper.
Rub into the fish and let stand one hour.
Place skin up on a well-oiled, preheated grill.
Cook over medium high heat for 4-5 minutes, turn and cook another 4-5 minutes.
Brush top lightly with oil, transfer to a warm serving platter and garnish with fresh herbs if desired.
Serve with Dilly Cucumber Yogurt sauce on the side.

This recipe can make up to 4 servings.
Note: Cooking time will vary according to heat of coals. Measure fish at thickest point and allow about 10 minutes per inch over a medium hot grill. Make sure the grill is well oiled to prevent the fish from sticking.

Dilly Cucumber Yogurt Sauce

Ingredients:

1/2 cup (125 ml) Yogurt
1 tsp (5ml) Dijon mustard
1/4 cup (50 ml) Fresh chopped dill or 1 tsp. (5ml) dried dill
1/4 cup (50 ml) Peeled, fine chopped cucumber
1 tbsp. (15 ml) Lemon juice
Salt and pepper to taste

Combine all ingredients and refrigerate till serving.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

karen's – King Salmon in Phyllo

admin — Sat, 18 Jul 2009 01:45:44 +0000

Karen Food: King Salmon in Phyllo

Friday, January 02, 2009

King Salmon in Phyllo

(quick photo by Karen)

This gorgeous and beautifully marbled salmon filet seems to melt like butter. Normally, I do not buy farm-raised fish. This is an exception in many respects. This may become the first certified organic farm-raised fish. It is available now in January at Gimli Fish on Dufferin Ave. in Winnipeg. The quality of the fish lends itself to many preparations, including being sushi grade.

King Salmon in Phyllo with morel sauce (for 2)

2 King Salmon Filets
2-4 sheets phyllo
1-2 tbs melted butter
10 dried morels (reconstituted)
2-3 shallots, minced
drizzle olive oil
a few drops truffle oil (optional)
1/4 cup cream
1/4 cup white wine
salt and pepper to taste

Sauté shallots in a pan on medium high heat with the olive oil and cook through until translucent and beginning to brown. Add the morels and stir until cooked through. Deglaze the pan with a bit of the white wine. Add the cream and cook until reduces. Add the remaining white wine and reduce. Add salt and pepper to taste. Cool.

Place salmon piece on one or two phyllo sheets. Spoon half of the cooled morel mixture on top. Fold phyllo over the salmon into packets. Place on a baking sheet and brush with butter. Bake at 400ºF for about 15 minutes until brown. Baking time depends on the thickness of the fish.

Enjoy!Labels: fish, Karen’s own recipes

posted by Karen Food at 8:04 AM

4 Comments:

Elatia Harris said…

Karen, I am disturbed by the salmon situation, which I read so many conflicting things about. I don’t know enough to judge of the quality of the info I read. I have read only wild salmon is really eco-friendly, and that not all the time. Also, that there’s farm-raised organic salmon that somehow misses the point, and we shouldn’t buy it. Please tell me (an everybody!) what to look for in farm-raised salmon. This is an area where I really feel at sea — pun intended I guess.

9:40 AM

Karen Food said…

Hello Elatia,

I am also very concerned about fisheries. Small-scale fisheries is the topic of my last thesis. All the same, when I investigated this particular fish farm and their practices, it embodied sustainable and healthy practices. Normally, I don’t purchase salmon because of the pressures on the ecosystem from over-fishing. I’ll get the name for you in my next e-mail.
Thanks.

10:54 AM

Karen Food said…

Check out the Creative Salmon website: http://www.creativesalmon.com/index.html

Gimli Fish Store Winnipeg Manitoba