Salmon Fillet Recipes and Information

Salmon Fillet Recipes

Index

1. Salmon Fillet Recipes Introduction

2. Alaskan Salmon Recipes

3. Atlantic Salmon recipes

4. Oriental Salmon Recipes

5. Wild Salmon VS Farm Raised Salmon

6. Breaded Canned Salmon Recipes

7. Smoked Barbequed Salmon

8. Esquisite Healthy Salmon Recipes

S almon Fillet Recipes Introduction

Thousands of women and men, that desire to find out, how to fix salmon fillet recipes, and

would like to guarantee it's safe to eat. Salmon is a pleasant-tasting and nutrient rich fish, wether you

have a diabetic condition, a pregnant woman, or a young child. Folks, who tend not to like or have

never made an attempt to eat seafood, would prefer the taste of salmon.

It's sold either frozen, fresh, canned, or smoked and it contains omega-3 fatlike acids, and with

no mercury in native salmon. Each individual four ounce servings of undomesticated salmon gives, a

whole day's necessity of vitamin D. In that same fillet of salmon, consists of more than half of

beneficial sources of B12, niacin, selenium, B6, calcium, and magnesium.

Wild salmon is an outstanding resource of nutrition for anybody, even more so for young

children and elderly individuals. Since salmon is quite easy to digest in the stomach and is wonderfully

yummy. One of the healthiest fish in salt or freashwater is salmon and that can be purchased at the

market for consuming. Folks with diabetic issues or pregnant women, don't need to bother with salmon

being a hazardous food item to consume.

Truth be told there's very little if any amounts of mercury found in salmon fillets. In that

respect there are recipes to adapt to what diabetics may have on their diets, younger children, and

pregnant women. It has been made evident that individuals who consume salmon, can help them

improve eye health and prevented the forming of macular degeneration and vision loss all thanks to the

Omega-3 fatty acids and other nutrients in salmon.

The Omega-3 fatty acids found in salmon are also known for supporting brain wave functions

by increased memory, relaxing the brain and prevents such illnesses. Such as Parkinson's, Alzheimer's

diseases, migraines, headaches, lupus, Lyme disease, multiple sclerosis, bones, joints, visual

development, and ear infections. Also the omega-3 fatty acids have, beneficial properties that were

studied in many treatments of numerous mental conditions such as depression, bi-polar disorder, and

schizophrenia.

All other species of fish in freshwater or saltwater don't even come close toeas and controls the

largest abundance of wild salmon. the outstanding amount of nutrients, vitamin supplements, and

minerals that salmon delivers, to anything that feasts upon them. There are several places and regional

areas, that salmon are imported and exported, from the Pacific Ocean, the Atlantic Ocean, and

freshwater rivers or streams. Pacific salmon live in Alaskan waters throughout Northern Pacific

coastline areas.

The popular king, sockeye, coho, and chum salmon varieties thrive in Alaska. Sockeye salmon,

is famous for the bright red coloration of the flesh and are harvested in all of these regions. The fish in

Alaska are generally larger than other types and can be found in rivers, streams and deep ocean waters.

Atlantic salmon are found along the northern Atlantic coastlines, salmon from this area may be smaller

and less colorful than the Pacific varieties but are just as flavorful.

Larger lakes, rivers and ocean waters create a suitable habitat for varieties such as the bay,

black, silver, sockeye, and other salmon species. Many salmon production farms are located along the

Atlantic Ocean areas. There are various ways to serve and prepare salmon to individuals.

Grilling is a quick and yummy idea for cookouts and the fish can be marinated or slightly

sprinkled with seasoning before grilling. The fillets are ready to dish out, in a short time, and leftovers

can be used in salads or pasta. Baking salmon gives it an incredible flavoring and comes through when

baked in a modern temperatured oven and tastier with light seasoning, bread crumbs, or fresh herbs and

spices.

Poaching salmon is a process that uses a liquid base, gently steams the pink meat, and often

served as a whole fish. Smoked fresh salmon may be cooked in smokers allowing the fish to be kept for

a longer duration of time. This favorite is served in sandwiches and bagels. Sashimi is for sushi chefs or

anybody else who wants to give it a try.

When doing this oriental style, choose only fresh salmon and offer thin slices along with

wasabi and ginger. Broiling salmon flavors the flesh by using a marinade of mustard, lime juice, and

tarragon. For a sweeter taste, add honey or caramel ice cream topping. It should be placed on a rack,

skin side down and cooked in a preheated broiler which has been coated with canola, nonstick spray.

The marinade is then spreaded over the salmon.

Canned salmon burgers mixed with uncooked oatmeal, chopped onion, and an egg. To add

flavor put lemon juice or bottled horseradish added to side of dish. The burgers should be cooked until

a brown crust is formed on both sides. All of these way in how to cook or serve salmon, are all

delicious period. View at www.salmon-fillet-recipes.com

Alaskan Salmon Recipes

Garlic Lemon Alaskan Salmon

1 tbsp. Butter or 1 ½ tbsp. olive oil

1 tsp. minced garlic

1 tsp. lemon pepper

2 (4 to 6 oz. each) Alaska salmon fillets or steaks

2 Lemon wedges

Melt the butter in large skillet over medium to high heat. Stir in the minced garlic.

Season salmon fillets or steaks on both sides with lemon pepper. Place fillets or steaks in pan

and cook for 8-10 minutes per inch of thickness, measured at thickest part, or until the fish

flakes when tested with a fork. Flip over fillets or steaks halfway through cooking to brown on

both sides. Sprinkle with lemon juice before serving. Makes 2 servings.

Fiery Glazed Alaskan Salmon

(4) 6 oz. Alaska salmon steaks or fillets, thawed

¼ cup peanut oil or vegetable oil

1 tbsp. soy sauce

2 tsp. balsamic vinegar

1 tbsp. chopped green onions

1 tsp. brown sugar

½ clove garlic, minced

¾ tsp. grated ginger

½ tsp. red chili flakes

½ tsp. sesame oil

1 pinch of salt

Put the salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour

on the salmon. Cover with plastic wrapping and marinate in refrigerator for 4 hours. Remove salmon

from marinade and place on a greased grill 5 inches from coals or electric. Grill for 10 minutes per inch

of thickness, measured at thickest part of fillet, or until fish just flakes. Turn halfway after 5 minutes of

cooking. Makes 4 servings.

Cajun Alaskan Salmon

1/4 cup butter

2 tbsp. Cajun Blackened seasoning mix

1 tbsp. minced garlic

½ cup vermouth or white wine

¼ cup finely chopped pecans or walnuts

4 (4 to 6 oz. each) Alaska salmon fillets or steaks, thawed lemon wedges

Melt butter in large skillet over medium–high heat. Stir in Cajun seasoning and garlic. Cook for 2

minutes, stir constantly. Add vermouth. Cook a few minutes, stir constantly. Add Alaska Salmon fillets

or steaks. Cook for 10 minutes per inch of thickness, determined at thickest ration, or until fish just

flakes when tested with a fork. Squirt lemon over salmon and serve immediately. Makes 4 servings.

Cream Cheese Stuffed Salmon Fillets

6 salmon fillets

4 oz. cream cheese

3 tbsp. grated parmesan Cheese

1 tbsp. chopped parsley

1 tbsp. fresh or dried chopped basil

½ tbsp. chopped green onions

2 tbsp. Butter, melted

2 tbsp. Lemon juice

Salt and Pepper

serves 6

Clean, wash, and dry the fish. With a extremely sharp knife, make a cut through skin on the

upper part of the steak where the fins are located. On both sides of the vertibrate, make a incision to

form a pocket to stuff the stuffing and put to the side. Combine both cheeses, parsley, basil, and green

onions, then blend thoroughly. Seperate into 6 equivalent rations. Form each portion into a flat circle.

Place one circle into the pocket of every fillet fasten openings with toothpicks. Put salmon on a well

greased broiling pan and combine butter with lemon juice, salt, and pepper. Baste salmon with the

butter mixture and broil for 5 minutes. Then turn, baste, and cook for another 5 minutes. For more

information please look up www.salmon-fillet-recipes.com

Atlantic Salmon Recipes

Poached Atlantic Salmon

Ingredients Poaching Liquid

1 Salmon Fillet 1 large onion, diced

½ of a lemons juice

1 bay leaf

1 tsp. Salt

½ cup of dry white wine for every 2 cups of

water.

Directions

Thaw out seafood, cover, and simmer poaching liquid ingredients for 20 minutes. Rinse off your

fillets with cold water and pat dry. Bring poaching liquid to a light boil in poaching pan or pot and

lower fish into simmering liquid. There should be just enough liquid to cover over the fish and if not

add both the white wine and water to cover it. Reduce the heat, cover, and have it simmer gently and

begin timing the fish when it is simmering in the white wine and water. Cook 15-20 minutes, when

done, lift fish from liquid being especially careful since fish may break apart.

Atlantic Salmon with Tomatoes

Ingredients

200 grams sundried tomatoes

1 cup basil leaves

2 preserved lemons, sliced

1 tsp saffron

1 tbsp ground black pepper

1 salmon fillet

125ml vinegar

100 ml light red wine

500 ml olive oil

Method

Combine in a food processor tomatoes, lemons, basil, pepper, salt, saffron, and mix until it

becomes smooth. Add vinegar, red wine, and oil insmall amounts alternately. Blend untilyou have

created a smooth dressing. Preheat oven to 350 degrees andspoon dressing over the salmon ration and

bake until browned or if want a little longer.

Tasmanian Atlantic Salmon Pizza

Ingredients

1 salmon fillet

1 frozen pizza

¾ cup Napoli sauce

1 cup of grated mozzarella cheese

3 tbsp sour cream

1 tbsp grated lemon zest

2 yellow onions, chopped

1 tbsp dill sprigs

Instructions

Preheat the oven to 400-450 degrees farenheit and brown pizza base on a lightly oiled sheet pan.

Spoon on the napoli sauce, grated mozzarella, and smoked salmon on the top. Combine sour cream,

lemon zest, and dollop it on the salmon fillet. Top the onion and dill, then bake for 15-20 minutes until

cheese melts.

Barossa Atlantic Salmon

What you will need:

1 fillet of Salmon

A squeeze of a lemon slice

½ cup of any cream

1 tspn green peppercorns

A pinch of salt

Dash of brandy and or white wine

Chopped chives and garnish with parsley

Technique:

Use a healthy cooking spray and heat up a frying skillet. Sizzle salmon on one side until

browned, this should only take a few minutes, turn once only and do not burn it. Salmon should not be

cooked all the way through, because salmon needs to be pink in the middle. When you want to turn the

fish fillet use a thick spatula or else the salmon will fall apart into pieces. Drizzle lemon slice juices

onto fillet while cooking and put the cream, peppercorns, salt, brandy, or white wine, and garnish with

parsley and chopped chives. The sauce will thicken as it simmers, it will serve only one person.

Pecan Atlantic Salmon Bake

What to put in

1 Tbsp Mustard

1 Tbsp Butter

3 Tbsp Honey

½ cup Bread crumbs

¼ cup minced Pecans

¼ cup chopped walnuts

4 4-6 oz fresh or thawed out Atlantic Salmon Fillets

1 tbsp of a mix of Salt and Pepper

4 Lemon wedges

1tsp chopped parsley

How to make it

Mix the butter, honey, and mustard into a small dish. Then combine bread crumbs, pecans,

walnuts, parsley in a bowl and set bot of the dishes aside. Shake seasoning on each of the salmon fillets

with salt and pepper, then place them on a lightly greased baking sheet or broiling pan. Swipe each

fillet with mustard and honey mixture, after that pat the top of the fillet with bread crumb mixture.

Bake at a temperature of 450 dgrees for 10 minutes for every 1 inch of thickness. Test salmon with a

toothpick to see if it will flake and if it does not cook it a few minutes longer. Please visit www.salmonfillet-

recipes.com for more information.

Oriental Salmon Recipes

Asian Salmon

Ingredients

1/2 cup soy sauce

1/2 tbsp fresh or no pulp orange juice

1/2 tbsp fresh lime juice

1/2 tbsp prepared Chinese mustard

1/2 tsp chinese five spice powder

4 (4 ounce size) salmon fillets

1 tablespoon sesame oil or

oil cooking spray

1 tbsp sesame seeds

Directions:

Using a spoon, mix soy sauce, juices, mustard, and spice powder in a shallow pan or dish. Add

the salmon and turn to soak all sides with marinade. Cover with plastic wrapping and refrigerate 1 hour

and 30 minutes. Bring salmon to room temperature before broiling and preheat broiler. Remove salmon

from the marinade and pat dry with paper towels. Rush the top and sides of fillets with sesame seed oil

and place on the broiler pan. Broil 4 in from the heat until salmon is thoroughly cooked in about 5

minutes. Then, heat up a medium skillet over medium-high or until hot. Put sesame seeds in and stir

continuously, toast until golden, this should take about 1 minute. After that immediately transport

sesame seeds into a small bowl and remove skin from salmon fillets. Place each salmon fillet on a

serving plate and Garnish the top of each with sesame seeds. Serve the salmon immediately.

Sake Ginger Glazed Salmon

Ingredients

½ cup Sake

¼ cup Soy Sauce

1 cup sweet japanese rice

1 tbsp freshly grated ginger

1 clove garlic, minced up

A pinch of Red Chili Peppers Powder

½ cup of white sugar

2 lbs salmon fillets

Olive oil

Method:

Mix the soy sauce, sake, sweet yellow rice, ginger, chile flakes, and white sugar in a bowl. Put

the salmon steak filets in a stable freezer bag. Then pour the marinade into a freezer bag and place it in

a baking dish and place in your refrigerator and chill at least 2 hours or overnight.

1. When grill brush the grill grates with olive oil and heat your grill on medium. Remove salmon

from the bag preserve the marinade and place salmon on the grill rack or aluminum foil over the

rack, skin is side down. Brush ocassionally with marinade glaze and cook the salmon 10-20

minutes, until it can be flaked.

2. When pan frying heat a few tablespoons of olive oil in a frying pan over a medium high burner.

Drain the salmon and reserve the juice and fry the salmon 5 minutes per side, while basting

frequently with the marinade. Serve the salmon as soon it is cooked thoroughly and flake with a

fork.

When baking you need to preheat oven to 350 and line a baking pan with aluminum foil. Brush the

upside of the foil with olive oil and drain the reserve of marinade. Place the salmon on foil skin down

and bake 10-20 minutes until it browns. The salmon will flake when it is cooked throughout. When it

starts to fall apart from the skin, you need to immediately take the salmon out of the oven and it serves

four. www.salmon-fillet-recipes.com

Wild Salmon vs Farm Raised Salmon

Many people don't know the difference between wild salmon and farm raised salmon. For

example, when you go to the grocery store and see fresh wild salmon fillets it is usually not from the

Pacific Ocean. The fillets came from the Atlantic Ocean where they have farms, that raise salmon that

were wild at one point in time and were given special formulated feed in a fish farm. True wild salmon

thrive out in the Pacific Ocean. They are born in a stream, swim out to the ocean, grow in the ocean,

swim back to where they were hatched from, mate, lay eggs, and will shortly end up dying afterwords.

Atlantic Salmon are placed in a hatchery, grow, and feed in a restricted area, majority of the

time they are turned into commercial food products and are exported across the world to other countries

or in grocery stores. This Atlantic Ocean process of salmon hatchery is called aquaculture and is done

in other countries and places like, The Great Lakes. In the United States the salmon farms make

approximately is higher than 80 percent of the salmon that are on the market each day. Thirty percent

comes from the traditional hatcheries and the other fifty percent are raised in aquaculture or open pen

nets off shore. These farms can raise up to one million salmon a time. The farmed salmon are confined,

fed a steady diet of special formulated protein food pellets, and when they eat it, they become fatter

than wild salmon, with not much more omega-3 than expected, but actually less per every three ounces.

Farm raised salmon don't have as healthy amount of fatty acids as wild salmon does.

Carcinogenic chemicals are found in farmed raised salmon and are purchased from U.S. Grocery stores

have so much higher levels of PCB that pose an increased risk for cancer. The United States has banned

PCB to be used in all items, but they persist in the environment and end up in animal fat. When the

farmed salmon from U.S. Grocery stores were tested, their salmon that was farmed contained up to

twice the fat of wild salmon. The test also found sixteen times the PCB compared to those found wild

salmon, four times the levels in beef, and 3.4 times the levels found in other types of seafood.

Other studies have shown in Canada, Ireland, and Britain have found their results the same or

similar. Diseases and parasites, which normally exist in extremely low levels in fish scattered around

the oceans, could run rampant in a densely packed oceanic feedlots. There chances for survival, farmed

fish are vaccinated, while as small fry, and later are given antibiotics or pesticides to avoid the

infections. Sea lice, is another particular problem, in a study a fisherman brought two baby pink salmon

covered with them. A bioligist later went around salmon farms examining more than seven hundred

baby pink salmon and found out that seventy-eight percent were covered with a fatal load of sea lice

while, juvenile salmon that she netted farther from the farms were largely lice-free.

Sea lice, in particular, are a problem. In a recent L.A. Times story, Alexandra Morton, an

independent biologist and critic of salmon farms, is quoted as beginning to see sea lice in 2001 when a

fisherman brought her two baby pink salmon covered with them. Examining more than 700 baby pink

salmon around farms, she found that 78 percent were covered with a fatal load of sea lice while

juvenile salmon she netted farther from the farms were largely lice-free. Well, there you have it unless

you want cancer, want to eat a sick fish, or would you rather have an exremely healthy wild salmon that

is not farm raised and is a cancer fighter, there is no contest eat wild salmon.

www.salmon-fillet-recipes.com

Breaded Canned Salmon Recipes

Salmon Croquettes

Items to make:

3 red potatoes, mashed and cooked

14 oz canned or packaged pink salmon, drained

1 tspn mustard

3 tbspn mayonnaise

2 large eggs, battered

10-16 oz cheese flavoured cookies, crushed

polyunsaturated cooking oil

Procedure:

Combine mashed potatoes, onion, salmon, mustard, mayonnaise, egg, and seasoning of your

liking. Shape the mixture into croquetes and roll in the cookie dough crumbs for breading and heat oil

in skillet. Cook croquettes over medium until they turn golden brown and strain.

Breaded Fried Salmon Patties

1-2 cans of Pink salmon 14-16 oz per can

4 eggs

½ cup of Andy's Fish Breading or which ever you like to use

1 cup Instant potato flakes

1 Large onion, minced

2 ½ minced garlic cloves

½ teaspoon celery seeds

¼ cup extra virgin olive oil

1 cup more of Fish Breading (for coating)

Process:

Drain the juice inside of the canned salmon and beat eggs in a large dish, stir gently into.

Combine the salmon, minced onion, garlic, celery seeds, potato flakes and ½ cup of Andy's Fish

Breading. Divide the contents in the dish into little balls about 2 ½ inches, as the size of a golf ball.

Turn the dough balls into flat salmon patties and coat each salmon patty by dipping into the Andy's Fish

Breading. Drizzle the extra virgin olive oil into a pan and turn the dial up to medium and allow 3-4

minutes for the oil to get hot. Gently put the salmon patties into the heated oiled pan and cook for 5

minutes on each side. Do not turn the patties more than once and the salmon breading will be golden

brown colored when the patty is done. Then remove the patties and drain patties on a paper towels and

design it with fresh parsley, dill weed, or lemon slices as a substitute.

Breaded Salmon With Oregano

Ingredients

1 ¾ lb Salmon Fillet

Vegetable oil spray

2 tbsps Mustard

¼ cup Fresh chopped parsley

2 tsps Dry oregano

¼ Dried thyme

½ cup bread crumbs

1 egg white

salt and pepper pinches

Method

Preheat your oven to 350 degrees farenheit and line a baking sheet with aluminum. Then use

vegetable oil spray, wash salmon, pat dry, and spread mustard on the top of the salmon. Combine

parsley, oregano, thyme, and bread crumbs together. Spread mustard on the salmon fillet and bake in

oven for approximately 20-25 minutes. When the filet is done, remove from the oven, served on

individual plates. Serves 2.

Deep Fried Salmon Fritters

Recipe:

2 lbs of Red salmon

1 cup sifted all purpose flour

½ tspn baking powder

1 ½ cup yellow cornmeal

3 eggs, beated lightly

2 cups of milk

Procedure:

Drain salmon and break into little bite size pieces. Sift flour with baking powder, salt, and stir in

cornmeal. Mix eggs, milk, and stir other dry ingredients, then fold in the salmon. Plop spoonfuls in to

deep fat fryer, fry until golden brown, and drain out the salmon paper towels. Serves five.

www.salmon-fillet-recipes.com

Smoked Barbecued Salmon

Smoked Salmon With Soy Sauce and White Wine

Contents:

2 lbs Salmon Fillets

2 cups Water

2 cups Soy sauce

1 cup Dry White wine

¼ cup Non-iodized salt

1 tablespoon Onion powder

1 teaspoon Garlic powder

¼ cup Pepper

1 teaspoon Tabasco sauce (optional)

Preparation:

Combine all of the ingredients except the salmon fillets, reasuring that all of the dry ingredients

are dissolved. The recipe will make a little more than a quart of juice and should be enough for 2lbs of

salmon. Depending on the thickness of the salmon and the size of the cut of every piece, you may need

may need to increase the liquid ingredients. Place the salmon in a non-metallic bowl and cover it with

the juices with all of the ingredients in it. Make sure all the fillets or steaks are covered completely with

the juices. Refrigerate for 6 hours, but if you don't have room in your refrigerator, then you need to

place bags of ice on the fish and juices. Regardless the fish needs to stay cold.

Grilled Salmon in Barbeque Sauce

Items needed

3 Salmon fillets 6 oz each

BBQ Sauce:

1 large Minced onion

2 cups Tomato ketchup

½ Dark rum

¼ cup Worcestershire sauce

2 tablespoons Cider vinegar

¼ cup Chili powder

¼ tablespoons Paprika

3 tablespoons Peanut oil

¼ teaspoon Ground cumin

½ teaspoon Ground coriander

½ tablespoon Salt

1 tablespoon Ground Black Pepper

1 clove of Minced garlic

Procedure:

Prepare Barbeque Sauce, by heating oil in a saucepan on medium temperature, then saute

onions and garlic for 3 minutes or until tender. Then add the remaining ingredients, except the salmon

and bring to a roaring boil, then turn it down to a simmer for 5 minutes. Remove from heat, let it cool

to room temperature, and coat salmon with ¼ of the barbeque sauce, reserve the remainder of the sauce

for dunking it. Place fish in a refrigerator and allow it to marinade for 2 hours and preheat your grill to

your liking of degrees. Place salmon skin side down on a lightly oiled grill cover and cook for 12

minutes per inch of thickness. Remove from grill and serve with barbeque sauce and it should serve for

three.

Fennel Smoked Salmon

Ingredients

2 lbs Salmon Fillets

½ cup Kosher salt

2 Bulb Fennel

Water half filled saucepan

Black pepper shaker

Method

Place Salmon fillets in a skinny baking dish, but big enough to place water in a saucepan, then

cover the salmon with a lid. Begin adding salt, heat up the saucepan until salt is completely dissolved.

Chill and drizzle over the salmon, let it sit in the refrigerator over night. Place salmon on oven racks or

any rack to dry the salmon, let sit for 30 minutes, and prepare the smoker. Cut fennel bulb into skinny

slices from top to bottom, then when the smoker is ready place the fennel on a grater and put salmon

fillets on top of the fennel. Sprinkle pepper and let smoke for about 1 to 1 ½ hours, when it is done the

salmon will no longer appear wet, flakes easily, but is still moist. Serves four people.

www.salmon-fillet-recipes.com

Esquisite Healthy Salmon Recipes

Glazed Salmon with Watermelon Salsa

Salsa Ingredients

2 limes

3 cups seedless watermelon, cubed

½ cup chopped mint leaves

¼ cup chopped yellow onion

1 little seeded jalapeno pepper, diced

Glazed Salmon Ingredients

½ cup hoison sauce

¼ Chinese 5 spice powder

5 Salmon chopped up into steaks

Process:

Prepare the grill for covering and turn it on to medium temperature. Start preparing the salsa by

grating the lime's peel, squirt one tablespoon of juice out of the lime, and put mixing bowl. Combine

lime peel, juice from lime, with a cup of watermelon cubes, mint, yellow onion, and the jalapeno

pepper in bowl. This should make about 3 2/3 cups, then stir hoison sauce and the chinese five-spice

powder. Put the salmon steaks on the grill rack when hot over medium temperature and spread hoison

sauce mix over the salmon steaks. Put the lid on the grill, cook for about three minutes, flip over the

salmon steaks, and spread the rest of the hoison sauce combination on them. Flip them over one last

time and let them cook for another three minutes. Uncover the grill lid and serve the salmon steaks with

the salsa, which will serve 5 people.

Marinated, Kiwi, and Mango Salsa Salmon

Preparation items:

6 Salmon Fillets 6 oz each

3 tablespoons Honey

4 teaspoons soy sauce

2 tablespoons Olive oil

1 tablespoon black pepper

Canola or vegetable cooking spray

Relish Ingredients:

1 cup diced fresh mango

1 cup fresh cubed kiwifruit

1/4 cup chopped fresh cilantro

1/2 cup fresh orange juice

Procedure

Prepare the salmon, by mixing the soy sauce, honey, olive oil, and black pepper, then place in a

zip lock plastic bag, seal, but flip it over after 10 minutes. Meanwhile the salmon is soaking in the

sauce, go ahead and heat the grill or a nonstick pan on a medium hot burner. Then remove salmon from

the bag and throw away the excess marinade and coat pan with cooking spay. Cook the salmon for five

minute on each side and when the flesh, starts to flake off when you test it too see if it's done. While the

salmon is cooking, create the relish from the ingredients, mix, and serve over the salmon.

Smoked Salmon and Tangy Horseradish Sauce

Ingredients:

1/3 cup of Mayonnaise

1 tablespoon Chopped fresh parsley

2 tablespoons Prepared horseradish

¼ cup Mustard

1 tablespoon Black pepper

12 slices Brown soda bread

12 slices of thin smoked salmon

Directions:

Combine the first 5 ingredients into a little dish and mix together. Place 2 pieces of the brown

soda bread on 6 plates, each piece with one salmon slice, and either 1 tablespoon or teaspoon of sauce.

Please visit www.salmon-fillet-recipes.com