Recipes

 

Halibut Spread 1 pound halibut 2 8-ounce packages cream cheese 1-1/2 tablespoon. garlic salt 3 stalks green onion 1 tablespoon. toasted sesame seeds Cut halibut in 1" chunks, bring to boil in heavily salted (4 tablespoon. salt and sugared (1/4 cup) water. Drop halibut into water, when they float, dump in strainer. Let cool. Flake with fork. Mix into softened cream cheese, garlic salt and onions and sesame seeds. Serve with crackers.

Honey-Lime Salmon Kabobs (from the kitchen of SmokeeJo) Kabobs 3 lbs salmon fillets, skin on, cut into 1-inch chunks or skin off if you just broil it in a grill basket or tin foil veggie grill tray. 1 green bell pepper, cut into 1-inch squares 1 red onion, cut into 1-inch squares 2 cups halved mushrooms 1 lime (juice) 1/2 c. soy sauce 1/8 c. creamed honey 1 garlic cloves, minced Salt and fresh ground pepper to taste 12 - 16inch long bamboo skewers, soaked in water Honey Lime Basting Sauce Juice of 2 limes 1/8 creamed honey Place salmon chunks and cut vegetables in a large flat dish. In a small bowl whisk together juice from one lime, soy sauce, honey and garlic until honey is dissolved; pour over salmon and vegetables. Season with salt and paeper, lightly toss, put in a large gallon size bag and refrigerate for 6 hours. Preheat grill to medium high and oil the grill, Alternate marinated salmon and vegetables onto soaked skewers. In a small bowl, whisk together basting ingredients. Place skewers on hot grill and cook ten minutes, basting often with honey lime mixture, turning once. Servings: 6

Ron's Smoked Salmon Recipe 2 qts water 1 T. tobasco 3/4 c. salt 2 T. garlic, minced 1 T. black pepper 1/2 c. brown sugar 3 T lemon juice 3 T. Worcestershire 2 T. liquid smoke 3 T. season all 1/4 c. molasses 2 bay leaves 3 T. onion powder Combine and put in 5 gal bucket. Place pieces of salmon with skin on. Soak for 24 hours. in a cool location. Take out and let a glaze form and smoke for three smokes.

Pickled Salmon Large Recipe - Makes 9 pint jars 3 quarts fish 2 cups pickling salt 2 large onions, sliced, enough to layer in jars. 4 cups sugar 4 to 5 quarts of distilled white vinegar 8 T. pickling spices 12 - 14 bay leaves (optional) Earlier in day bring to boil the sugar with the 8 cups of white vinegar, and the 8 T. of pickling spices (put in cheesecloth). Cool completely before pouring over the salmon. Skin salmon fillet and cut off all or most of the fat (the fat is the thin and darker part of the fish) Rinse and dry fillets. Cut fish into small pieces, approximate 1/2 inch by 1 inch. Place the three quarts of fish in a one gallon glass or crock container. Make sure you do not prepare more than 3 qts of fish. Add 2 cups of pickling salt and cover with white vinegar. Cover container and let stand in refrigerator for 5 days. After 5 day drain; rinse, and let stand in cold water for 1/2 hour. Drain. Loosely pack, and alternate the placement of salmon and sliced onions into nine pint equally filled glass jars. Pour over cooled vinegar mixture. After pouring, distribute the remaining pickling spices evenly in each jar. Cover and refrigerate. Your salmon will be ready to eat in 48 hours. Notes: 1. Bay leaves are optional. 2. Removal of the fat is optional. Some think removing the fat makes the salmon taste sweeter. 3. During the five day refrigeration period, and because the salt settles to the bottom, it may be advisable to turn the salmon container upside down two or three times. Doing this may enable a more even pickling process. To do this you will need a container with an airtight top. 4. Don't skimp on the onions, and slice the onions about 1/4 inch thick. For some reason the more thinly sliced onions do not seem as tasty. 5. Plastic containers/jars should not be used anywhere in the 5 day or 48 hour pickling process. 6. Whether you use 4 or 5 quarts of white distilled vinegar depends primarily on how loosely you pack the jars with salmon. 7. Use the regular canning lids and use the food saver to seal.

 

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