141369 planked salmon citrus sauce Recipes

wild salmon fillets, skin on. not farm raised, prepared lemon mustard, paprika (optional), cayenne pepper (optional)

freshly squeezed orange juice, zest of 1 orange, sugar, balsamic vinegar, extra-virgin olive oil, garlic, finely chopped, chopped fresh rosemary, kosher salt & freshly ground black pepper to taste, salmon steaks or filets (about 6 oz each)

salmon fillets (8 oz per person is plenty), orange juice, lemon , juice and zest of (be sure to set some zest aside for dry rub as well.), olive oil, lemon pepper ( dash makes a great product), lime pepper, fresh coarse ground black pepper (black, white and pink ), chopped garlic

salmon fillets, chicken stock, orange juice, grapefruit juice, white wine, yellow onion, chopped, carrot, chopped, kaffir lime leaves, sliced, minced garlic, chopped lemongrass (tender white part only), salt or 1 tbsp thai fish sauce, white pepper, oranges , zest of or 1 grapefruits or 1 lemons or 1 lime, for garnish

salmon fillets (6 oz each), orange marmalade, reduced-sodium soy sauce, chinese five-spice powder, salt, ground ginger

salmon fillets, coho, king, sockeye fillet, a whole side of, oranges , zest of, lemons , zest of, lime , zest of (optional), kosher salt, sugar

salmon fillets, 3/4-inch thick, ground black pepper, olive oil, swanson chicken stock, balsamic vinegar, cornstarch, orange juice, brown sugar, grated orange zest, orange slices

salmon fillets, skin removed, orange marmalade, green onions, sliced (1/4 cup), garlic clove, minced, dry white wine, fresh ginger, grated, dijon-style mustard, cayenne pepper, five-spice powder, sliced almonds, toasted

salmon fillets, grapefruit juice, orange juice, balsamic vinegar, brown sugar

olive oil, lemon juice, salmon fillet, onion, thinly sliced

skin-on center-cut salmon fillet (about 1 1/2 inches thick ), ground coriander, kosher salt and freshly ground pepper, pure maple syrup, ginger, peeled and grated, grated zest and juice of 1 lemon, unsalted butter

untreated cedar shingles , about 5 1/2 by 10 inches each, vegetable oil, salmon fillets, essence , recipe follows, garlic spinach , recipe follows, washington state merlot reduction , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, olive oil, garlic, very thinly sliced, fresh spinach, stems removed, well rinsed and water clinging to the leaves, salt, freshly ground black pepper, fresh lemon juice, extra-virgin olive oil, washington state merlot wine , or other dry red wine, onion, quartered, celery stalks, chopped, carrots, peeled and chopped, bay leaf, unsalted butter , cut into pieces, salt, freshly ground black pepper

ears of corn (3/4 lb. each), gewurztraminer or 3 cups water, pinot noir, wood plank (see notes ), whole salmon fillet (about 18 in . long, 2 1/4 to 2 1/2 lb.), alder or mesquite wood chips, rosemary sprigs (each 3 to 5 in . long), marjoram sprigs (each 3 to 5 in . long), thyme sprigs (each 3 to 5 in . long), lemon wedges, salt and pepper

kosher salt, light brown sugar, chopped dill plus 8 large sprigs, lemons , zested, lemon, garnish, center-cut salmon filets, with skin (8 - 8 oz), sake, olive oil , drizzle

skinless boneless salmon filet, olive oil, dijon mustard, lemon juice, low fat mayonaise, fresh chives chopped, bread crumbs, lemon zest

salmon fillets or 4 (6 oz) steaks, honey, balsamic vinegar, soy sauce, orange juice or 1 tbsp lemon juice, orange zest or 1 tbsp lemon zest, gingerroot (either peeled and minced or grated with microplane grater), oil, salt and pepper

canola oil to cook, ginger julienned, sliced scallions, fleur de sel, coarse ground szechuan peppercorns, coarse ground white peppercorns, salmon fillet, eight inch rice paper , softened in warm water, red leaf lettuce leaves for steaming, pink peppercorns, for garnish, juice of 1 orange, separated, juice of 1 lemon, separated, juice of 1 lime, separated, clear soy sauce, lychee honey, butter, optional-but highly recommended, salt and white pepper