Dave’s Salmon Bites
This recipe was reluctantly given up by Dave Corbin, the master chef at Mission Lodge and is the most requested recipe! Sorry Dave, but your adoring public is threatening to riot if we do not give it up. Like any great recipe, this is a tinker and taste as you go type deal. Once you have it ready, you will need to cook a piece, taste and alter to taste. The perks of being the chef! - diced salmon (amount determined by the size of your dinner party) -... [Read More...]
Supreme Barbecue Salmon
12 lbs. Salmon Fillet (skin left on) cut into 3 inch strips or one large fillet for a group. Marinade: - 2 cups demerara sugar - 6 cloves crushed garlic - 1/2 cup soy sauce - 2 TBSP dry mustard - 1 cup crown royal whisky - 2 TBSP ketchup - 3 inch piece of ginger, crushed - 1 cup salad oil Stir all the marinade ingredients together. Lay the salmon, skin side down in a glass dish and cover with the marinade. Refrigerate for 3 hours. Barbecue on medium... [Read More...]
Baked Halibut Cubes
1 1/2 – 2 Pounds Halibut (thawed) 1/2 cup Sour Cream 1/2 cup Mayonaise 2/3 cup Fresh grated Parmesan Cheese 1 Lemon (juiced) 1 small bunch of Chives (or green onions) This is one of Guy’s favorite halibut recipes that is very simple and rather quick to both prep and prepare. As with most Halibut dishes, figure on a portion size of about 4 – 6 ounces. Combine lemon juice, mayonaise and sour cream. Add 1/2 cup of the grated parmesan... [Read More...]
Ceviche con Halibut
Ceviche Assembly: fresh ingrediants, assembled in the right order is the key to GREAT ceviche! Instead of ‘prepping’ all these indigents in advance, prep them as you go. Remember, the fish is ‘cooked’ in the lime juice, so if you prep as you go, the Ceviche will be ready to eat by the time you finish making it. Good Ceviche usually takes up to an hour, and it is more than worth the effort! If you decide to pre-prep all the... [Read More...]
BBQ Wild Salmon w/ Citrus Thai-Chile Glaze.
Grill Prep: Heat and prep grill (after heated, brush with steel brush, wipe down with olive oil (on rag or paper towel… carefully) Salmon Prep: - thaw salmon: do not rush it - cut into serving size pieces - lay skin down on sheet pan, blot with a paper towel (do not rub, rinse under running water… both ruin the fibers and take off important oils) - lightly coat with olive oil - salt and pepper (pepper mill) Sauce: - 1 cup of orange juice... [Read More...]
Norwiegn Gravlox
This was a recipe handed down from a client some time ago. We were able to round up enough dill in the remote bush to have him demo the technique on a nice Silver Salmon. Later, Chef Hans added his flare to it and we have since settled on the following proportions. Dry Brine Mix: - 1 cups Dry Dill (or finely chopped fresh) - 1 1/2 cups White Sugar - 1 cups table Salt (non-iodized is prefered) Fish Preparation: - place two salmon fillets skin side... [Read More...]
