WILD SALMON RECIPES RECIPES

Name: Wild Salmon Ceasar
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Ingredients: 8 (4-ounce) portions Alaskan sockeye salmon, skin removed, pin bones removed; Lemon pepper seasoning, to taste; 1 head romaine, chopped; 6 Roma tomatoes, thinly sliced plus 2 tomatoes, sliced, for garnish; 8 ounces diced red onion, plus 2 ounces, for garnish; 8 ounces Gorgonzola blue cheese crumbles; Caesar dressing, commercial or homemade; 4 lemon slices; 4 ounces crispy fried onion strips or store-bought fried onions (recommended: French's Original French Fried Onions)

WILD SALMON CEASAR RECIPE | FOOD NETWORK

Wild Salmon Ceasar Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 (4-ounce) portions Alaskan sockeye salmon, skin removed, pin bones removed
Lemon pepper seasoning, to taste
1 head romaine, chopped
6 Roma tomatoes, thinly sliced plus 2 tomatoes, sliced, for garnish
8 ounces diced red onion, plus 2 ounces, for garnish
8 ounces Gorgonzola blue cheese crumbles
Caesar dressing, commercial or homemade
4 lemon slices
4 ounces crispy fried onion strips or store-bought fried onions (recommended: French's Original French Fried Onions)

Steps:

Preheat grill over medium-high heat.
Lightly season pink side of the salmon portions with lemon pepper. Grill (or pan-fry), pink side down, for 2 minutes. Flip over, and cook for another 4 minutes.
In the meantime, in a large bowl or platter toss chopped romaine, sliced tomato, red onion and blue cheese crumbles with enough Caesar dressing to coat the salad. Top the salad with remaining tomato and red onion. Place salmon over the salad, garnish with lemon slices and crispy fried onion strips.

BAKED WILD SOCKEYE SALMON RECIPE - FOOD.COM

Baked Wild Sockeye Salmon Recipe - Food.com image

If you are planning an elegant dinner in the near future, this recipe for baked wild BC salmon would be ideal. This recipe uses sockeye salmon, which is a popular choice for its rich flavor and deep-red firm flesh.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup opal basil leaves
1/4 cup cinnamon basil leaves
1/4 cup globe basil leaves
1/4 cup fresh fennel, finely chopped
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
sea salt & freshly ground black pepper
canola oil, for oiling pan
4 -6 lbs whole head-on wild b.c. sockeye salmon

Steps:

Preheat oven to 375°F.
In a small bowl, mix basil leaves, fennel and butter cubes.
Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
NOTE: You can use one type of basil instead of the three different varieties.

Nutrition Facts : Calories 648.1, FatContent 41.3, SaturatedFatContent 14.2, CholesterolContent 228.3, SodiumContent 146.6, CarbohydrateContent 0.7, FiberContent 0.5, SugarContent 0, ProteinContent 65

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WILD SALMON CEASAR RECIPE | FOOD NETWORK

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In the meantime, in a large bowl or platter toss chopped romaine, sliced tomato, red onion and blue cheese crumbles with enough Caesar dressing to coat the salad. Top the salad with remaining tomato and red onion. Place salmon over the salad, garnish with lemon slices and crispy fried onion strips.

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