Spicy Shrimp and Salmon Dinner

I usually have individually wrapped portion sized salmon pieces as well as a bag of shrimp in the freezer for quick thaw meals.  Start your rice when you begin your salmon and the meal will come together in about 30 minutes.  The instructions are for four portions. .but can be easily increased or the sauce can be halved to make a meal for two.  You can find the sauce ingredients in the Asian section of your grocery store.

• fresh orange juice from two oranges. . .about 1/2 cup
• 4 tablespoons hoisin sauce
• 2 tablespoons fish sauce or oyster sauce
• 2 tablespoons sesame oil
• 2 tablespoons garlic chili pepper sauce
• 1 tablespoon cornstarch dissolved in 1/3 cup water
• 4 individual thawed salmon portions
• 20 shrimp
• 1 pound broccolini or asparagus, cut in half
• 3 tablespoons canola oil

1. Combine the orange juice, hoisin sauce, fish sauce, sesame oil and chili pepper sauce in a small bowl.
2. Add the cornstarch and water and set aside.
3. Heat half the oil in a large fry pan and add the shrimp.  Toss around in the hot oil until the shrimp turns opaque and slightly pink.  Remove to a plate.
4. Add the salmon portions and brown on both sides on medium heat.  Turn the heat down slightly and fry until opaque and flakes to the center. Add to the sest aside shrimp.
5. Add the rest of the oil to the pan and stir fry the broccolini/asparagus several minutes on medium high heat until tender crisp. Add the salmon and shrimp back to the pan and add the sauce.  Stir carefully until the sauce thickens and becomes shiny and clear.
6. Serve with rice.

Fish in Coconut Curry Sauce

We returned from a visit to Kenya recently, and here's an East African dish that we enjoyed immensely while we were there.  It was prepared for us by our hostess, who graciously gave me a copy of her recipe to take home. I didn't waste any time in cooking it up in my own kitchen!

Ingredients:

• 3 Tablespoons oil
• 2 - 2 1/2 pounds fish filets, cut into serving size pieces (sole, snapper, talapia)
• 1 onion, chopped or sliced
• 1 or 2 green bell peppers, chopped
• 6 cloves garlic, minced
• 1 1/2 cups coconut milk
• 3 tomatoes, skinned and chopped
• 2-3 teaspoons curry powder
• 2 Tablespoons lemon juice
• salt and pepper to taste

Method:

1. Heat the oil over medium-high heat in large skillet.  Sear the fish filets on both sides quickly and remove to a plate.  Do not cook through.
2. Reduce the heat to medium, and add the onions and peppers.  Saute until the onion is semi-transparent. 
3. Add garlic and saute for 1-2 more minutes.
4. Add tomatoes, coconut milk, curry powder, lemon juice, salt and pepper.  Bring to a boil; then reduce heat to a simmer.
5. Add the fish filets. Cover and continue to simmer until fish is cooked through (5-10 minutes). 
6. Serve on a bed of rice.

Shrimp Feta Pizza

A local restaurant makes this very tasty luncheon pizza. I've come up with this version to make at home.

For each individual pizza you will need:

• 1 - 6 inch pita bread
• 1-2 tablespoons prepared Pesto Sauce
• 1 tablespoon chopped red bell pepper
• 1/2 cup small shrimp
• about 1/2 cup crumbled feta cheese.

1. Spread pesto sauce over surface of each pita bread.
2. Sprinkle red pepper and shrimp over pesto.
3. Crumble feta cheese over the top.
4. Bake at 350º until hot and cheese begins to melt - about 10 minutes.
5. Sprinkle with a few shrimp and a little more feta and serve.

Barbecued Salmon

We have been enjoying this basted barbecued Salmon since we've been married. This was my mom-by-loves recipe and it is a winner. Every time fresh salmon made it to the house. .the salmon was put on the barbecue and it seemed impossible to know when to stop eating.

This fall.  .the salmon run in British Columbia was like no other and we once again had reason to pull our our fish rack for the barbecue. This salmon is rich but when paired with simple rice . . coleslaw and a beautiful side of broccoli. . it makes an impressive meal to serve guests.



• 1 cup butter
• 1/2 cup fresh lemon juice. .or about the juice from 2  lemons
• 1 1/2 teaspoon worchestire sauce
• 1/2 cup chopped fresh parsley

1. Fillet your salmon. .but leave on the skin.
2. Let it soak in cold salted ( about a tablespoon) water for half an hour.
3. Combine the ingredients in a small saucepan.
4. Heat the grill, put the salmon in a barbecuing rack.  Do not use foil.  Foil might be an easier clean up but the flavour can not be duplicated. .it will just steam.
5. Baste both sides as you flip the salmon during the cooking time.  The salmon is done once it flakes in the thickest part.

This is enough basting sauce to grill a whole salmon but it can easily be cut down if you are just grilling one side of salmon.  I am tired of digging out the recipe card  . ..and decided it was time to document the recipe here on the blog for our family.

Fish Tacos

We enjoy fish tacos and find this an easy way to bump up the flavour of white fish.

You don't need to make the Hot hot sauce to enjoy the fish if you prefer milder flavours.

If you would rather. . .just add a bit of salsa over the fish fillets instead.

You can also substitute fresh jalapeno pepper and cilantro.  I always keep the dried bits on hand.  

Fish is easy to keep in the freezer and when I make the fish tacos including the hot hot sauce. . .I have it on the table in about 30 mintues.

Fish Marinade

• 1 pound tilapia fillet
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoon chili powder
• 1 teaspoon dried jalapeno peppers
• 1 tablespoon freeze dried cilantro

Combine all the ingredients in a zip loc bag except for the fish.  Add the fish and allow to marinate 20 minutes while you make the sauce.

Hot Hot Sauce

• 2 tablespoons canola oil
• 3 cloves garlic or 2 teaspoons bottled minced garlic
• 3 plum tomatoes, diced
• 1 medium yellow onion, diced
• 1 teaspoon chipotle flakes
• 1 teaspoon  dried  chopped jalapeno pepper flakes or 1 fresh one
• 1 teaspoon Asian hot chili sauce
• 1 teaspoon oregano
• 1 tablespoon dried cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a medium saucepan, heat the oil, and add the chopped onions and fry until translucent.
2. Add the garlic, tomatoes, peppers and seasoning.
3. Simmer 15 minutes. 
4. Spoon into a blender and carefully (leave the middle open). .pulse until the sauce is just minced. . and return to the saucepan and simmer on low while you fry the fish.
5. Heat a tablespoon of oil in a non stick fry pan  on medium high and add the fish and lightly sprinkle with salt.
6. Fry on the first side until golden brown. ..several minutes, turn over and finish on the other side.
7. Fry only several pieces at one time. . keeping the rest warm in a 325 oven.  Fish only takes a few minutes if the fillets are thin.

Taco fixings

•  shredded green cabbage
• diced cucumber
• diced red bell pepper  (use the mini peppers if you can)
• several tablespoons diced onion
• tartar sauce
• flour tortillas (warmed in foil in the oven)

1. Put the shredded cabbage in one small bowl.
2. Combine the cucumber, red pepper and diced onion all together in another small bowl.
3. To assemble the tacos. . . spread a little tartar sauce over the warmed tortilla.
4. Sprinkle with shredded cabbage  and then arrange the fish in the center.
5.  Put a few teaspoons of hot hot sauce over the fish and sprinkle with the remaining veggies.

Shrimp and Mushroom Fettuccine

We think of pasta quite often as an indulgence but in our home it is as important as bread. Rather than always staying away from richer sauces we practice portion control and fill our plates with a large green salad which has a sprinkling of olive oil and balsamic vinegar.

I always keep some frozen peeled shrimp in the freezer for days when dinner needs to be done in a hurry. There is no need to defrost the shrimp and the whole meal can be on the table quicker than running for fast food. This is almost a non recipe. . .I had to think and pay attention to what I normally put in it . . the flavours naturally work well together.

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 2 cloves garlic . .minced
• 3 -4 cups sliced button mushrooms
  
• 3 cups precooked frozen medium shrimp
• 1 cup whipping cream
• 1/4 teaspoon hot pepper flakes
• 1 teaspoon Old Bay Seasoning
• 1 pound fettuccine ( I prefer fresh but dry is fine too)
  
• 1/3 cup grated Parmesan Cheese
• 1/4 fresh chopped basil
• paprika for garnish

1. Put on a large pot of water to boil for the pasta. .and add a few teaspoons of salt. Cook the fettuccine once the water is boiling. Adjust for longer time if you are using dry. If you are using fresh pasta . .add the pasta after the sauce has simmered 5 minutes.
   
2. In a large skillet, heat the oil and add the onion and mushrooms and garlic. Cook until softened and until the juices are released.
3. Stir in the cream and the seasonings.
4. Turn down the heat to a low simmer and continue to cook for about 5 minutes.
5. Add the shrimp and bring back to simmer and heat through.
6. Add the basil to the sauce and stir to combine.
   
7. Put the pasta on a platter.
8. Pour the sauce over the top and sprinkle with the the grated Parmesan and give it a sprinkle of Paprika.

Serves 4 with a large green salad.

Coconut Prawns

We first tasted Coconut Prawns about 8 years ago on the Island of Roatan, Honduras when our oldest son was working there as a missionary. They were truly memorable and I asked Tim to get the recipe for me. The first time I made them was in our camper on a trip to the Maritimes. Each town on the Gaspe' Penninsula had it's own fresh fish shop and we treated ourselves to fresh shrimp and lobster at every opportunity. If you make these once, I guarantee you'll make them again.

• 2 lb. large, raw prawns, deveined*
• 1 cup flour
• 3/4 tsp. seasoned salt
• 1/4 tsp. gound pepper
• 1/2 tsp. ginger (optional)
• 3 egg whites
• 2 cups coconut - I used fancy flaked coconut

*I use the largest prawns or shrimp I can find. Using the raw ones ensures that they are not overcooked and rubbery.

1. Remove shells from prawns, leaving tail shells intact
2. Mix seasonings with flour in shallow bowl
3. Beat egg whites just until they are foamy and soft peaks form. Do not overbeat as the egg white will not stick to the prawns if they are too dry.
4. Place coconut in another shallow bowl.
5. Coat each prawn with seasoned flour, then dip in egg white until well coated, then transfer to coconut and coat gently on all sides.
6. Fry in 1 inch of oil over medium heat, turning once. They are done when the coconut is golden brown and the prawns have turned pink. (I usually check one by cutting in half.)
7. Drain on paper towel and serve.

Salmon Cakes

This recipe comes to me from my friends...."B" and "C" who welcome me into their home every week.
"B" shares her home cooking with me and I have had many a great recipe from her. She knows that these are one of my favorites and makes it for me when we celebrate something special.
B serves them with a curry mango dip, but they are great on their own as well.
They are never exactly the same as the last time because she varies it with what she has on hand. However this is the base recipe and I hope that you enjoy these as much as we do.

Start with
2- 7 oz cans of Salmon or Tuna drained, remove bones
1/2 c. bread crumbs (she uses about a cup or so of mashed potatoes since they follow a gluten free diet) I have even used left over stuffing if I have it
2-3 chopped green onions
1 t. dill weed or 1 T. fresh dill
1 or 2 T. lemon juice
1 egg
2 T. mayonnaise
salt and pepper to taste.
1 c. grated cheese (optional)
You can add so many things to change up the flavors, like finely chopped red pepper, chopped parsley, thyme, etc........with your imagination it can keep the flavours interesting.
Mix together well and form into little patties. Brown in a Teflon frying pan with about one tablespoon olive oil. About 3-4 minutes per side. If you make them burger size they make a good patty on a bun. A very nice change from a regular hamburger.
My family really likes these and they are a nice change, I hope you like them too.

Seafood Lasagna

Whether you bake these in individual oven proof baking pans or make it in one large lasagna pan. .this lasagna will be a special evening treat for company. Served with crusty bread and a crisp green salad. . . for seafood lovers .. it is delicious.Seafood Lasagna

• 2 cups whole milk
• 1/2 cup butter
• 1/2 cup all purpose flour
• 1 10 0z. or 284 ml. can of chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg

1. In a medium saucepan, melt the butter. . don't boil it.. just melt it. Add the flour and stir until smooth.
2. Add a little bit of the milk. . stir well until smooth .. add a bit more milk again stirring until smooth .. add the rest of the milk and broth and bring to a simmer. . .stirring all the time. . .don't walk away .. it will scorch.
3. Add the seasoning. . and set aside.

• 1 package of dry no boil whole wheat lasagna noodles
• 4 cups of quick frozen. .the kind that is loose in the bag. . spinach ( I prefer this to the frozen brick of spinach. . .it is quicker to thaw and easy to divide) . . Thaw the spinach and allow it to drain in a sieve.
• 2 cups of ricotta cheese
• 1 egg
• 250 grams or 1 cup of mozzarella shredded
• 400 grams of provolone cheese. . .sliced
• 1 tablespoon olive oil
• 4 cups of sliced button mushrooms
• 1 large onion diced
• small basket of cherry tomatoes. .halved
• 2 pounds of seafood. . .I used a combination of 1 pound crab, 1/2 pound or about 230 grams small cooked shrimp and 1/2 pound or 230 grams frozen scallops. .quartered. . .allow the seafood to thaw.
• 1/2 cup fresh parsley
• 1/4 cup finely minced dill weed

1. Put the olive oil in a large saucepan, add the mushrooms and onions. ..saute until onions are translucent and mushrooms have released their liquid.
2. Add the spinach, tomatoes and parsley and dill weed.
3. Add the seafood and the white sauce that you made earlier and then. . .set aside
4. Mix together the ricotta cheese and egg. . .set aside.
5. In a large pan .. 9 1/2 by 14 X 2 1/2 inch pan .. (9 X 13 would certainly boil over. . use two smaller pans if you haven't a true lasagna sized pan). . .spray with cooking spray. Spoon 1/4 of the sauce to cover the bottom of the pan. .
6. Layer over sauce

• noodles
• 1/4 of the seafood sauce
• mozzarella cheese
• ricotta cheese/egg
• provolone cheese
• and repeat the layers. . . finishing with noodles. . the last 1/4 amount of sauce
• Sprinkle with cheese

Bake uncovered at 350 F for an hour .. until hot and bubbly. Allow to rest for 10 minutes before cutting and serving.

Lemon Baked Salmon

This recipe comes from my sister Rhoda. If you are looking for a very healthy delicious salmon recipe this is it. My husband enjoys fishing the river near our place, so we usually have salmon in the freezer. In the winter months I like to have the frozen fillets ready to pull out and bake. For those of you who don't have a fisherman in the family, Costco usually has fresh salmon that is perfect for this recipe. The recipe I will post is for half of a whole filleted salmon.

1/2 salmon

2 lemons sliced very thin

1 small onion sliced very thin

seasoning salt (approx 1 tbsp)

Greek seasoning (approx 1 1/2 tbsp)

Place salmon on a foil covered baking sheet. Sprinkle generously with seasoning salt.

Lay lemon slices all the way down down the salmon over lapping them. You can make two rows or one down the centre. On top of the lemons lay the onions in the same fashion. Most of the salmon should be covered.

Wrap the foil up and over the salmon making a tight seal.

Bake in 400 oven for 30 minutes. Remove salmon along with the lemons and onions to a serving platter. Spinkle with Greek seasoning to your liking. The lemon peels become very tender and the flavor is mellow, so make sure you eat the peel too.

For an additional garnish after baking mix 1 tsp dill with 1 cup of crumbled Feta cheese and sprinkle over entire salmon.

Tilapia Brushetta/ Tilapia Parmesan

I try to incorporate a fish meal at least once a week in some way or the other. We really enjoyed both versions of the recipe. The first one is-

Tilapia Brushetta

1-lb of any white fish, tilapia is nice and reasonable priced

1/4 c. pesto

3 plum tomatoes seeded and diced

1/2 finely diced red onion

2 cloves garlic, minced

1 tbsp. white wine vinegar

1 tsp. grated lemon peel

1/2 tsp. dried oregano

salt and pepper to taste

pinch of sugar

1/2 cup shredded parmaessan cheese

Thaw filets according to package instructions. Preheat oven to 350. Lay fillets on a lightly greased baking sheet. Brush tops with pesto. Combine tomatoes, onion, garlic, vinegar, lemon peel, oregano, salt, pepper and sugar in a large bowl.
Spoon tomatoe misture evenly over fillers and sprinkle with cheese. Bake for about 5 minutes, or until fillets falke easuly with a fork.
serves 4-6

Alternate version and that is what the picture is.........top it pesto, with left over pasta sauce and a sprinkle of parmessan.
Either way it is tasty, low in fat and healthy.
Recipe source from the back of Highliner Frozen Tilapia fillets package.

Poached Halibut in Lemon Tarragon Sauce

This is such a simple dish to make...everyone has made a similar dish at one time I am sure. But sometimes we forget how tasty and nutritious these simple recipes are.

You will need:

• 2 tbsp butter
• t tbsp of flour
• 1 cup of low sodium chicken broth or veggie broth (you can make it with a bullion)
• 2 tbsp of lemon juice (fresh is always my motto)
• 1 tsp of dried tarragon
• 1 lb (4 nice fillets) of fresh (or frozen but thawed) halibut or haddock or cod about 1/2 inch thick and with small bones removed
• some chopped fresh tarragon for garnish

Melt the butter in a large frying pan on medium heat. Sprinkle in the flour. Heat and stir for a minute. Slowly add the broth, stirring constantly until it boils and thickens. Add the lemon juice and the dried tarragon and stir. Pat the fillets dry with a paper towel and then add to the sauce. Reduce the heat to low and simmer covered for about 8 minutes until the fish flakes easily when tested with a fork. Garnish with fresh tarragon.

Crab and Feta Stuffed Zucchini

Last night we had a wonderful supper of crab stuffed zucchini, poached halibut and basil cheese bread....where did we eat? At home of course...grin. A new year always brings the desire to eat more lean and healthy. This recipe is based on one in Company's Coming Healthy Choices and I think you can also find it on their web page. I've changed it up a bit to suit my liking - and to help me use up a few ingredients in my fridge. The result was very well received. Oh, and the other two menu items? I will happy to share those with you in upcoming posts.

Ingredients
These ingredients will give you a serving for six. Just divide by your required amount. You will see my pics showed a serving for two and it actually fed three easily.

• 3 medium zucchini, halved lengthwise
• 2 tbsp margarine or butter (I used no-salt butter)
• 1/2 cup finely chopped onion
• 2 garlic cloves finely minced....you can use 1/2 tsp pwd. but I shudder at the difference in taste :)
• 1 - 6 oz. can of crabmeat, drained and flaked
• 1/2 cup grated Swiss Cheese (I had some holiday baking Gruyere left so I did 1/2 and 1/2 each. The Gruyere will melt more so the mixture was a good combination.)
• 1/3 cup crumbled feta cheese (I used low fat.)
• I also put in 1 tbsp chopped sun dried tomatoes soaked in olive oil
• I also chopped a few black olives for colour and added them
• 1 large egg - beat first with fork
• 1 tbsp flour (I used 3 tbsp brown bread crumbs instead. If you want to be real healthy then use a bit of wheatgerm or ground flax in with it.)
• 1 tbsp chopped parsley (or 3/4 tsp dried - fresh is better)
• 2 tbsp chopped fresh dill (or 1/2 tsp dried - really...fresh is better)
• 1 tsp paprika (I used a dash or two of hot sauce instead- YUM!)
• pepper to taste (fresh ground)

Scoop out pulp from each zucchini half leaving about 1/4 to 1/2 inch thick shells. Arrange the shells in a single layer on a greased baking sheet. (I put them in my pyrex dish which I had 'greased' with olive oil and a couple of tsps of water.) Chop the pulp and reserve.

Melt the margarine or butter in a small frying pan on medium heat.
Add the onion and garlic, cooking until the onion starts to soften. Add the pulp and stir. Transfer to a medium sized bowl and add remaining ingredients. Mix well and then spoon into the zucchini shells. Bake in a 375 degree oven for about 30 minutes. Your zucchini will remain delightfully crisp and the stuffing will be wonderfully crunchy and cheesy.

And as we are all looking at these numbers these days...the total calorie count for ONE zucchini complete with stuffing is ONLY about 150 calories...ENJOY!

Fishy in a Pocket

Fishy in a Pocket

Well, seeing others are using tin foil pockets I will just introduce you to another new recipe, tried, and tasted in my home the other night. It pays to have adult children, especially when they start supplying meals for you. Ya Hoo!! (even if they don't want the family farm)

Fishy in a Pocket

1 square fillet of salmon
1 tablespoon fresh grated ginger
4 strips of carrots cut with a peeler
4 strips of zucchini cut with a peeler
2 tablespoons of finely chopped red onion
1/2 teaspoons of salt
1/2 teaspoons of fresh grated ground pepper
1 teaspoon of sesame oil
1 teaspoon of soy sauce
1 tablespoon of water

Serve on bed of brown rice.

Directions:

Place fillet of salmon on foil (30cm x 30cm)
Salt and pepper the fillet
Drizzle sesame oil over fillet
Cover fillet with zucchini, carrot, and onions
Sprinkle ground ginger on top
Add soy sauce and water
Fold foil in on itself to form an air tight tent

Place in oven at 350 degrees for 15-20 minutes. The liquids in the fishy pocket poach the salmon. Salmon should be moist and fatty.
Remove from foil, drizzle liquids from foil on rice and serve.

I like the new way of preparing vegetables!
Those hands look so young and flawless.

Fillet the fish.
That can be a tad bit tricky.
The young ones know trendy skills.
It takes a bit of time, but it's nicer than having bones stuck in your throat.

Assemble the ingredients as prescribed.
Garnish with ginger sprinkled on top.

Those look like man hands...
Hm....Can Men Cook?

You bet!
Those adults cooked up a storm.
Serve the pocket of fish on brown rice.
Healthy, Nutritious and Simple.

Now you know how to get your grown up ones in the kitchen.

Smoked Salmon Chowder

Unbelievable cold and snow this year makes one yearn all the more for warm soup and good company around the kitchen table. Maybe even with a slice of fresh brown bread.

Ingredients

(first of all...there is no right or wrong way to make this...chopped fine or in chunks; or mix match the ingredients. I make it with whatever I have on hand. This is how I made it today to warm up after shoveling snow)

• 2 to 4 slices chopped bacon (optional)
  
• 4 potatoes cut in small cubes
• 2 stalks celery chopped fine
• 2 large carrots chopped or equivalent mini carrots
  
• 1 onion chopped
• 1 red pepper chopped
• 1 can kernel corn (you could use frozen but there is a nice crunch in the canned corn)
• 2 bay leaves
• 4 cups chicken broth, or two cans condensed broth with required water added (I use low sodium)
• 1 tsp dried thyme
• Fresh Ground black pepper
• 1 cup heavy cream (I use whipping cream_you can use evaporated milk too)
• 2 tbsp butter
• pinch Sea Salt
• several green onions chopped for garnish
• 2 inch by 4 inch (rough size) of smoked or bbq. salmon tip (I used double smoked as I love that smoke flavour...you don't need a lot of salmon for flavouring)

If you want to use the bacon....saute first and then crumble. Return to soup pot. Saute the onions, potatoes, carrots and celery in about 2 tbsp butter (or oil from bacon) on low till delightfully soft and fragrant. Add bay leaves, thyme, red pepper and kernel corn. Stir and cook a bit longer on low heat. Add the broth (you may need to add more or just add water if necessary) Bring to a very quick boil and then turn down very low and simmer for awhile...til the flavors are infused ... about 1/2 hour. Just before serving remove two cups of 'soup'. Blend the rest with a hand blender til creamy but still chunky. Return the two cups of vegetables. Add cream and the smoked salmon which you have chopped into fine bits. Stir and simmer ten minutes. Add salt and pepper to taste. Top each bowl with fresh chopped green onions for garnish.

Cedar Planked Crab Stuffed Sockeye Salmon

Fresh British Columbia Wild Sockeye Salmon is a perfect BBQ treat for special friends.

You will need to buy some untreated cedar planks that can be found most places that have BBQ supplies. We soaked the planks for 5 hours in water. They float so you will need to weigh them down. Just before you are ready to BBQ the salmon, you will preheat your grill to 425.

Put your planks down on the grill, leave 2 minutes and turn over. . leave 2 minutes and flip them onto the other side. Just before putting the salmon on the planks. . drizzle a bit of olive oil on each plank and a sprinkle of salt. . . and place your salmon on the board. I found individual portion sized planks which I placed on each plate and then allowed each person to remove the salmon and I collected the boards before the dinner started.

Crab Stuffing

• 2 cups of crab meat. . I bought a can of crab in the deli section at Costco made up filling from the whole can and froze half for next time.
• 1/4 cup butter
• 1/2 cup diced onion
• 1/2 cup finely diced bell pepper .. any color works. . I used yellow
• 2 beaten farm fresh eggs
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon dilly dip mix. . I used epicure. .but you could use fresh dill and some lemon juice and it would be great. .
• some salt and pepper to taste
• 3/4 cup panko bread crumbs. . any crumbs would do but the Japanese crumbs is what I had on hand

1. Saute the onion and pepper until translucent. Add the seasoning and the mustard and the crab. I would taste it at this point to make sure it does need salt. . add a grind of fresh pepper.
2. Add the beaten eggs and the bread crumbs.
3. Cover and refrigerate until you are ready to stuff your salmon.

I bought 2 sockeye salmon fillets. I carefully removed the skin with a sharp knife. It is a bit tedious but only took a few minutes. I then cut 1 1/2 inch long strips down the length of the salmon. Depending on the weight of your salmon you will get either 3 or 4 strips per fillet.

After they are sliced, roll each strip of salmon into a circle. . a little hole will remain in the center for you to plop your crab filling. I used an ice cream scoop to put the crab filling into each circle of salmon. I covered it with plastic wrap and refrigerated it the rest of the afternoon.

When the cedar planks were ready, I took a large egg flipper and slid each salmon/crab circle onto the plank. If your grill tends to flare have a spray bottle ready with water to douse the flames.

As I said at the top in the preparation for the cedar planking. . the grill should be 425 F. Set your timer for 14 minutes. . Have your plates ready and enjoy.

I made an easy cucumber sauce to go with the salmon

Cucumber Sauce

• 1 cup sour cream
• 1 cup finely diced cucumber
• a squeeze of lemon juice
• some fresh chopped dill
• some fresh chives
• a fresh grind of salt and pepper to taste

refrigerate this until the salmon is served. .

Barbequed Salmon with Sundried Tomatoes

I would guess that I’m not the only one, who would say that
most of my favorite recipes are those that we’ve enjoyed in
someone’s home. Our good friends, Harv and Bonnie love to
cook together and we have been the lucky recipients of their
hospitality over many years now. This is just one of the great
recipes that they have shared with us.

Ingredients:
4-5 garlic cloves, chopped fine
3 Tbsp finely chopped parsley (I use more)
3 sundried tomatoes (packed in oil) drained and chopped
(can also use dried tomatoes, blanch 2 - 3 min)
3/4 tsp salt
1/4 c olive oil
1 (2-3 lb) salmon fillet with skin on underneath side

Combine garlic, parsley, salt, tomatoes and oil in jar.
Let stand overnight in refrigerator.
(overnight is best, but if you only have a few hours, that’s OK too)
Place salmon on greased foil, on low heat on BBQ. Close lid and cook 10 min. Spread garlic mixture over fillet. Close top and raise temp. to medium. Cook an additional 15-25 min, until fish flakes easily when tested with fork.

I often just buy the Wild Ocean Caught salmon fillet in the frozen section at Safeway,
when it's two for the price of one or something like that.

Honey Garlic Salmon

This is a recipe from a dear friend. There is no honey in it, so the title does perplex me!

It's delicious and since fish is very good for a body, you can really feel like you are eating something healthy!

Honey Garlic Salmon

1/2 cup Sugar

1/4 cup Soya Sauce

1 tsp Garlic Powder (or fresh!)

1 tsp Ginger Powder (or fresh!)

4 pieces Salmon

Marinate salmon for 1/2 hour

Broil on low about 6" from broiler for 5 minutes

Flip Salmon, baste with leftover marinade

Turn Broil to high and continue broiling for 7-10 more minutes until it flakes apart on the inside and starting to sizzle on the outside!