Cooking with Game

1/2 Jack Salmon

2 Tbsp Yoshida Sweet & Savory Marinade and Sauce – like a sweet soy sauce

1/2 hour before cooking:

Cover the bottom of a broiler pan with foil (unless you would rather wash).

Spray top part of broiler pan with Pam. Place 1/2 of a Jack salmon, skin side down, on the broiler pan. Jack’s are smaller salmon, so a half should just fit your broiler pan when put on corner to corner. It will be less than 1 1/2” thick. If it is thicker increase broil time by 2 minutes. DO NOT overcook. It will finish cooking while resting under foil.

Brush 1 Tablespoon of Yoshida sauce on the fish. Let sit 15 – 20 minutes.

Heat oven to 450 degrees on broil setting (leave the rack in the center position)

Brush fish with another tablespoon of sauce.

Cover the thin tail portion with a piece of aluminum foil.

Broil on center rack at 450 degrees for 8 minutes – remove foil from tail and lay over upper portion of fish. Continue broiling 2 more minutes.

Remove from oven and let sit with foil over it for 5 minutes.

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These are a great way to use up ground elk or venison. Make them up and freeze for a quick addition to spaghetti, stoganoff or any sauce or gravy. Great to make meatball sandwiches with.

I bake them because I hate the greasy spatter of frying, but you could just as easily fry them up.

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Easy Bake Elk Balls

Ingredients:

1 1/2 pound ground elk, beef or venison

1/3 pound ground sausage of any type

2 eggs

3 tablespoons water

1 slice of bread finely cubed and toasted

1/4 cup canned seasoned bread crumbs

1/2 cup minced onion

3/4 teaspoon salt

1/4 teaspoon pepper

Preparation:

Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper. Add ground meats, broken into chunks, and mix to combine. Form into balls using a small cookie scoop (about 1″ in diameter) and place on a broiler pan. (Line the bottom part of the broiler pan with foil for easier clean up.) Bake for 20 minutes on middle rack. Remove from the oven and use tongs to turn over. Return to the oven and continue to bake another 5 to 10 minutes, until nicely browned. Cool and freeze, or use in your favorite recipe.

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Broiled Salmon and Onion

Serves 4 to 6

About 40 minutes to table. If you are in a hurry, skip the resting 20 minutes step, then it will be ready in about 20 minutes.

This recipe can be for the broiler or Bar-B-Que. I’m not comfortable with Bar-B-Quing so I often convert recipes to the broiler. This is one of those.

Note: leave the oven rack in the middle when preheating and cooking.

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Ingredients:

4 Salmon Fillets (4-6 oz), skin on

4 Tbsp. Butter, melted

1/2 medium fresh onion, minced

1/2 – 1 Pkg. Lipton Onion Soup Mix

Directions:

1. Mix Melted Butter, minced fresh onion and onion soup mix together in a small bowl.

2. Use foil to make a “pan” on your broiler pan that is just big enough to contain the fish.

3. Place the fish in your foil pan, skin side down. Spread the onion butter mixture over the fish.

4. Let sit about 20 minutes if you can.

5. Broil on middle rack at 500 degrees for 8 minutes.

6. Remove from the oven, cover with foil and let sit for 5 minutes.

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