Baked Columbia River Salmon Food

BAKED SALMON

Steps:

• Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well.
• Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
• Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKED COLUMBIA RIVER SALMON

Steps:

• For the stuffing: Pour milk over bread crumbs.
• Melt butter; add onions and brown.
• Pour into bread crumbs.
• Add remaining ingredients and mix well.
• Preheat oven to 350F and grease a baking dish.
• For the fish: rub the fish inside and out with salt; brush the outside of the fish with oil and place in baking dish.
• Fill fish with stuffing; close opening and bake approximately 15 minutes per pound.

LEMON GARLIC BUTTER STEELHEAD

Steps:

• Heat oven to 375 degrees F.
• Cut the lemon in half. Juice one half and reserve the juice for adding to your sauce. Cut the remaining half into 4-5 thin lemon slices and set aside.
• Melt butter in a small skillet over medium heat.
• Add garlic, red pepper flakes, salt, and pepper to melted butter and sauté, stirring frequently, for about one minute until garlic is fragrant and slightly soft.
• Remove skillet from heat. Stir in reserved lemon juice and set aside.
• Lightly oil a large sheet pan. Place steelhead fillet on pan.
• Pour butter mixture over steelhead fillet. Use a pastry brush, the back of a spoon, or your hands to lightly rub the butter mixture into the fish.
• Lay reserved lemon slices across the surface of the steelhead. You're ready to bake!
• steelhead at 375 degrees F for 20-25 minutes until cooked through. When it's cooked, the steelhead will have slightly lightened in color and will be easily flaked with a fork.
• Top cooked steelhead with fresh chopped parsley. Serve immediately.

SCALLOPINE OF COLUMBIA RIVER SALMON WITH WILD MUSHROOM RAGOUT AND POTATO CROQUETTES

Steps:

• Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.
• In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.
• Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls.
• Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours.
• Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.

BARBECUED SALMON

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil and Worcestershire sauce. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes. , Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes. , Add wood chips to grill according to manufacturer's directions if desired. Place salmon skin side down on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork.