Salmon Sockeye Fillets with Traditional Balsamic–
2 fresh sockeye salmon fillets, about 2 1/2 pounds each
1 tablespoon lemon zest
2 garlic cloves peeled and pressed through a garlic press
3 tablespoons Organic Rosemary EVOO
2 tablespoons fresh thyme, finely chopped
1/2 cup sherry reserva red wine vinegar
1/2 cup Traditional 4 leaf balsamic vinegar
1/4 cup unsalted butter
1/2 lemon, thin sliced
1 teaspoon brown sugar
Preheat oven to 350°. Place sockeye salmon fillets, skin down, in an oiled baking dish. With a basting brush, coat salmon fillets with olive oil. Mix together lemon zest, chopped thyme, and pressed garlic. Rub mixture of herbs over salmon fillets. Place baking dish with salmon fillets in the oven and bake at 350° for 40 minutes, or until salmon flakes with a fork. While salmon fillets are cooking, combine balsamic vinegar, red wine, and brown sugar in a skillet. Bring to boil and reduce until a syrupy consistency. Reduce heat to low, and whisk in unsalted butter. Spoon sauce over salmon fillets and garnish with a thin slices of lemon.
Serves 8 to 10.
Sautéed Alaskan Sockeye Salmon with Balsamic Vinegar Marinade–
1 pound Sockeye Salmon fillets
2 garlic cloves peeled and pressed with a garlic press
3 Tbsp. chopped fresh parsley
2 Tbsp. diced fresh dill
2 Tbsp Traditional 4 leaf balsamic vinegar
1 Tbsp Meyer Lemon extra virgin olive oil, plus 2 tablespoons
Rosemary sea salt and pepper to taste
Mix together the pressed garlic, chopped parsley and dill in a small bowl. Press the mixture on the skinless side of each fillet. Place in a shallow dish and drizzle with the balsamic vinegar and 1 tablespoon oil. Season with ground pepper. Let set for 30 minutes, no longer. Heat a large skillet over medium-high heat. Add the 2 tablespoons oil. Remove the sockeye salmon from the marinade dish and pat dry with a paper towel. Season with salt to taste. Reserve the marinade. Sear the salmon fillets, skinless side first, for 3 minutes. Turn and sear the skin side another 3 minutes or until desired doneness. Remove from pan. Pour the reserved marinade into the pan, adding a little water if needed, and bring to a boil for reduction for about 2 minutes. Scrape up any browned bits in the bottom of the pan as it reduces. Serve the Sockeye salmon with a little balsamic reduction drizzled over each fillet.
Smoked Salmon Fettuccine-
16 oz Fettuccine
4 oz Smoked Alaskan Salmon Fillet
8 oz Slivered Sundried Tomatos
1 Tbs Sun Dried Tomato Extra Virgin Olive Oil
2 Cloves Garlic Thinly Sliced
1 Cup Gorgonzola Cheese Crumbled
1 Cup Prepared Pesto
Salt & Pepper to Taste
*reserve 1/4 cup of pasta water
1) Cook fettuccine according to package directions, remove when al dente.
2) Saute the sliced garlic in the olive oil for about 1 minute, toss in the sundried tomatos.
3) Reduce heat to medium low and then add the gorgonzola until melted.
Drain retort packaged Smoked Salmon. Flake Smoked Salmon with a fork to desired bite size pieces. Add to garlic and sun dried tomatos.
*The longer you heat and stir the smoked salmon the smaller the pieces will become.
4) Drain the cooked Fettuccine, remember to reserve 1/4 cup of the pasta water.
5) Combine the drained pasta with the 1/4 reserved pasta water and the pesto.
6) Pour the Gorgonzola sauce over the Pasta now coated with pesto and lightly toss.
Smoked Sockeye Salmon Cakes–
6.5 oz of Smoked Alaskan Sockeye Salmon
1/4 Cup Grated Parmesan Cheese
1/2 Cup Bread Crumbs
2 Tbs Dijon Mustard
1/4 Cup Mayonnaise
Juice from 1/2 Orange
2 Tbs Organic Hot Chili Extra Virgin Olive Oil
2 Shallots Minced
1 Clove Garlic Minced
1 Cup Diced Bell Peppers
1 Jalapeno Seeded and Minced
Salt & Pepper to Taste
Set aside extra Bread Crumbs for dipping
Non Stick Cooking Spray
1) Drain retort package of Smoked Salmon and combine with parmesan cheese, bread crumbs, mustard, mayonnaise and orange juice. Set aside.
2) Heat olive oil in skillet and saute over medium high heat shallot, garlic, bell peppers and jalapeno until tender.
3) Combine sauted vegetables with the smoked salmon mixture.
*This mixture may be either too wet or too dry depending on the moisture in the sauted vegetables.
Add more Bread crumbs if too sticky or add more mayonnaise if too dry.
4) Shape mixture into walnut sized balls, flatten into cakes and then dip in extra bread crumbs.
5) Place Smoked Salmon Cakes on a non-stick baking sheet and spray the top of the cakes with non-stick cooking spray.
6) Bake at 400 for 15 – 20 mins until golden brown.