SALMON MARINADE

 

• 3/4 Cup Vegetable Oil
• 3/4 Cup Soy Sauce
• 1/2 Cup Worcestershire Sauce
• 3 Tablespoons Coarse Ground Black Pepper

 

Make enough marinade to cover the amount of fish you are preparing.

Marinade Silver Salmon fillets or King Salmon steaks (1” thick) for 30 to 45 minutes in glass pan or large zip-lock bag.

Grill.

 

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Wasabi - Ginger Mayonnaise

 

• 1 lime
• 1/2 cup mayonnaise
• 1 1/2 tsp. wasabi paste; more to taste
• 2 tsp. finely grated fresh ginger

 

Finely grate the zest from the whole lime.

Cut the lime in half and squeeze the juice from one half into a small bowl (save the other half for another use).

In a medium bowl combine lime zest with lime juice, mayonnaise, wasabi paste, ginger and1/4 tsp. salt.

Stir to combine.

Serve a dollop of mayonnaise on grilled salmon.

 

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Red Pepper and Corn Salsa

 

• 1 Red Pepper cut into 1/2” pieces
• 1 Cup Cooked Corn
• 1/4 Cup Minced Red Onion
• 1 TBS. Mrs. Dash Extra Spicy Seasoning Blend
• 1 TBS. Lemmon Juice
• 1 TBS. Olive Oil
• 1 TBS. Honey
• 1/4 Cup Fresh Minced Parsley

 

Mix all Ingredients except parsley and refrigerate.

When ready to use mix in fresh parsley and serve with grilled salmon.

 

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Prosciutto Halibut

 

• 1 Pound Halibut cut in large chunks  
• 1/4 Cup Cornstarch
• 4 TBS. Olive Oil
• 2 TBS. Garlic
• 2 TBS. Butter
• 2 TBS. Soy Sauce
• 1 Lemon
• Prosciutto or thin sliced Black Forrest Ham

 

Wrap Prosciutto around Halibut pieces and secure with a toothpick.

Roll Halibut pieces in cornstarch.

Combine olive oil and garlic in small pan and heat over medium heat.

Add Halibut and continue cooking over medium heat with lid on.

Half way through the cooking process of the Halibut, add the butter and soy sauce to the pan.

Turn heat down to low, cover with lid and finish cooking Halibut until it is opaque in color.

Squeeze fresh lemon juice over Halibut, remove from heat and serve.

 

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HAWAIIAN HALIBUT

 

• Halibut
• Yoshida’s Gourmet Sauce (sweet teriyaki)
• Crushed Pineapple
• Thick sliced onions
• Disposable aluminum pan

 

Marinate halibut in Yoshida sauce and crushed pineapple. Enough to cover halibut for 1 hour. (I use a zip-lock bag)

Line pan with sliced onion.

Place halibut on top of onions and drizzle with some of the marinade.

Cook in barbeque for 30 to 45 min. depending on thickness of halibut.

Onions will keep the fish very moist while cooking.

Enjoy.