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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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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 I would not have thought Salmon and Pumpkin would go together well, but though the colors clash a bit, it is really tasty. Make sure the pumpkin is one of the small cooking pumpkins. This is not a "hot" spicy dish.

Salmon with Spiced Pumpkin
(serves 4)
Preparation Time  15 minutes
Cooking Time   20 minutes

Ingredients
        1/3 cup extra virgin olive oil
        2 cloves garlic, finely chopped
        2 celery stalks, trimmed, thinly sliced
        1/3 cup blanched whole almonds (or any nut you have)
        1 tsp ground cumin
        1 tsp sweet paprika
        1.5 – 2 lbs pumpkin, peeled, seeded, cut into 3/4” pieces
        15 ounce can chopped tomatoes
        4 – 6 ounce pieces salmon or ocean trout fillet, skinned
        1/3 cup fresh or 1 1/2 tablespoon dried parsley
        Lemon wedges, to serve

Method
    1.    Heat 1/4 cup oil in a large saucepan over medium heat. Add garlic, celery and almonds. Cook, stirring often, for 3 minutes or until vegetables are beginning to soften. Add spices. Cook, stirring, for 1 minute or until fragrant.
    2.    Add pumpkin to pan. Stir to coat, then add tomatoes and 1/2 cup water or chicken stock. Season to taste with salt and pepper. Bring to the boil. Reduce heat to low-medium. Cover. Simmer, stirring occasionally, for 15 minutes or until pumpkin is tender. It may take up to 25 minutes, you want it just tender, not mushy.
    3.    Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add salmon. Season to taste, then cook for 4-5 minutes, turning once, or until pale golden and cooked to your liking. (I barely cook the salmon, then place it on top of the simmering pumpkin, put on the lid, remove the pan from the burner and let sit for 7 – 8 minutes to finish cooking.)
    4.    Divide pumpkin mixture among plates. Sprinkle with parsley then top with salmon. Serve with lemon wedges.

Citrus Salsa Salmon

4    4 to 5 oz salmon fillets – 3/4 to 1 inch thick (skin on or off)
    salt and black pepper
1/3    cup red jalapeno jelly
3    medium oranges, peeled, seeded and coarsely chopped
1    medium grapefruit sections, chopped
1    cup grape or cherry tomatoes, halved (or regular tomatoes chopped)

1.    In medium bowl combine chopped fruit and halved tomatoes.
2.    In a small saucepan over low heat, melt the jelly. You can add a tablespoon         of water to help it melt.
3.    Heat broiler. Place the salmon on unheated rack of a broiler pan.  Lightly         sprinkle salmon with the salt and pepper. Brush 2 tablespoons of the melted     jelly on the salmon, add the rest of the jelly to the salsa mix with a little salt     and pepper.
4.    Broil 4 inches from heat for 6 to 8 minutes or until salmon flakes when         tested with a fork. (When in doubt I cook for shortest time since fish             continues cooking after removed from heat). Be carefully jelly doesn’t burn     too much.
5.    Remove from the oven and let sit with foil over top for about 5 minutes.

Serve with the salsa on top.

Serves 4   

From Better Homes and Garden – March 2009

    Fold under thin ends      Can coat differently for taste       Ready for the oven

Salmon fillets – 4 oz to 6 oz; 1” to 1 1/2” thick – with or without skin
Mayonnaise or Fat Free Ranch Dressing
Garlic Powder
Onion Powder
Dried Dill
Paprika (optional)
2 Tablespoons water

A half hour before baking, spray Pam on large enough baking pan for fish to fit in without touching.
Rinse fish, pat dry and put in the baking dish skin side down (unless skinned).
Spread a coating of mayonnaise or fat free dressing on the fish. You can do both in the same pan. My husband likes the mayonnaise, but I prefer the fat free ranch, so I do half of the fillets his way and half my way.
Sprinkle the garlic powder, onion powder and dill on liberally. Dust with paprika if you like.
Pour the water in the pan around the fish.
Bake uncovered in a 375 degree oven for 10 to 12 minutes.
DO NOT OVERCOOK
Remove from the oven and cover with a piece of foil just layed on top and let sit to finish cooking for 5 minutes.

NOTE: To keep the thin ends of a fillet from over cooking, you can overlap two pieces to get close to the overall thickness of the rest of the fillet.