Salmon & Halibut Recipes...?

My hubby is fishing in Alaska and I would like to know some really delicious recipes. If you have any will you please share?





(I am always sure to award 10 points) Thank youSalmon %26amp; Halibut Recipes...?
This is something my 7-year-old, who will not otherwise touch fish, would eat 3 helpings of if I let him. We use alder or cedar planks for this, sold at a well-stocked supermarket and intended for one or two uses. It adds this great woodsy smoky quality that is hard to describe. BUT--if you can't get a plank like this, you can make a beautiful salmon or halibut anyway with this really easy method (hardly even qualifies as a ';recipe';). This will serve 4, or 3 if one of them is my son. :)





--In a small saucepan, stir together 2 tablespoons butter, 1 tablespoon Dijon mustard (or use a different kind if you have a favorite), and 1 1/2 tablespoons white wine vinegar. My favorite is champagne vinegar, but any white wine vinegar will work. Heat it just until the butter melts. Stir and turn off the heat.





--If you can lay hands on a cooking plank, prepare it according to the directions. With the kind I use, you rub on a little olive oil and put it into a cold oven, then turn it to 350 to season it, but there are different kinds out there. If you're not using a plank, use a baking sheet lined with parchment or lightly-oiled foil, and preheat the oven to 350.





--Take the filleted fish straight from the refrigerator and use a pastry brush or a spoon to generously coat the non-skin side with the sauce. It will firm up, almost like a glaze, as it makes contact with the cold fish, so it won't run off. Season the fish generously with salt and pepper, and put it (on the heated plank or the cold baking sheet) into the preheated oven.





--Bake for anywhere from 15 minutes to 30--it all depends on the thickness of the fish and how well-done you like yours. We like ours cooked until it's just barely opaque throughout when you poke it with a fork.





--Just as you take it out of the oven, sprinkle it with a small handful of chopped fresh herbs. I usually use basil, especially this time of year, but dill is excellent too, and oregano or Italian flat-leaf parsley also work well. The heat of the fish is just enough to release the aroma of the herb without cooking it away.





I hope your husband has good luck with his catch and that you get a chance to give this a try.Salmon %26amp; Halibut Recipes...?
Enjoy!!





TANGY ALASKA HALIBUT BAKE





2 lb halibut fillet


1 cup sour cream


1 cup mayonnaise


1/4 cup chopped green onions


3 tablespoons freshly squeezed lemon juice


2 cups crushed Ritz crackers


1 large yellow onion, sliced


1/4 cup butter





Melt butter in a large frying pan. Add sliced onion and saut茅 until onion is translucent then spread evenly over bottom of baking pan; set aside.


In a bowl mix together sour cream, mayonnaise, green onions and lemon juice. Arrange halibut over top of onions. Spread sour cream and mayonnaise mixture over the top of the halibut. Sprinkle with crushed Ritz crackers.





Bake at 375掳F for 40-50 minutes (depending on thickness of fish).





COLD POACHED HALIBUT WITH


CUCUMBER-YOGURT-MINT SAUCE





3/4 c. milk


4 fresh fennel or dill sprigs


1/2 tsp. salt


5 whole peppercorns


1 lemon, sliced


6 halibut steaks (6-8 oz. each)





CUCUMBER-YOGURT-MINT SAUCE


1 c. plain yogurt


3/4 c. finely chopped cucumber


1/2 c. chopped fresh mint


1/4 c. rice wine vinegar


1 tbsp. brown sugar


1 tbsp. white sugar





Fill a deep flame-proof pan, large enough to accommodate the all steaks, three-fourths full of water. Add the milk, fennel or dill sprigs, salt, peppercorns and lemon slices. Bring the poaching liquid to a low boil. Drop in the halibut steaks one at a time. When the liquid comes to simmer, lower the heat and let the fish simmer gently for 10 minutes. Drain the halibut and remove to a platter. Discard the poaching liquid. When completely cool, wrap fish in plastic wrap and refrigerate for 3 to 4 hours or overnight.


Prepare Cucumber-Yogurt-Mint Sauce: Mix all ingredients together in a glass bowl. Cover and chill. Makes about 2 cups.





At serving time, arrange halibut on a chilled platter and drizzle with the sauce. Garnish with extra mint leaves, if desired. Serves 6. Total precooking time: 40 minutes.
This is an excellent recipe for Halibut..............Halibut Bourguignon:


http://www.gourmet-food-revolution.com/h鈥?/a>
I love grilled salmon. Rinse and pat dry. olive oil and sprinkle with salt and pepper. Delicious!!