Someone here sent me this recipe for sauce...that is wonderful! I have used it on simple baked salmon that was marinated for about 20 minutes in terayaki, and also the same thing on the grill.
Whoever recognizes the recipe, please speak up!
And I have also mixed brown sugar with just enough soy sauce to moisten and brushed with that before grilling on a soaked cedar shake...had some shingles left over!
Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it.
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns (*I omitted)
1/2 teaspoon sugar
1 tablespoon white-wine vinegar
Make the sauce while the salmon is poaching:
In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. From ????

Janet:

My favorite way to cook salmon on the barby is something I learned from Sunset magazine a gazillion years ago.

I make a thick butter sauce by melting butter with a teeny bit of olive oil, minced fennel leaf, minced parsley, a smidgen of crushed garlic, salt and pepper and a tiny splash of lemon. Let the flavors meld; don't "cook" it. I let this cool almost to firm.

I place the salmon, skin side down, on a piece of aluminum foil and trim the foil to the edge of the salmon.

I brush the salmon with the butter sauce, usually putting it on in 3-4 layers, allowing each layer to firm up.

The salmon then goes onto the hot grill (I have gas) and I turn the heat down to lowest and close the top down. It takes 8-12 minutes depending on the size of the salmon. It's done when the flesh separates easily.

The sauce can be modified and I've done it. You can use dill, oregano, a little white wine, pepper flakes, or whatever herbs you like on fish.

Joe

Janet, I can't help you with a salmon recipe with maple syrup but this is my favourite salmon recipe. Been making this one for over 30 years.

Ready for the oven.

Plated.

Home Cookin Chapter: Recipes From Thibeault's Table

Salmon With Julienne Vegetables
===============================
Salmon Filets or steaks

Adapted from: Umberto Menghi 1978

1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
parsley
white wine
chicken broth (Optional instead of white wine
Olive oil
. Place salmon filets in a shallow oven proof dish.

Julienne carrots, celery, lemon zest,

chop parsley,
mince garlic
chop shallots

Mix together and spread over top of the salmon.

Pour a little white wine,or chicken broth over the salmon and a squeeze
of lemon juice.

Drizzle with olive oil.

Sprinkle with salt and Pepper

Butter a piece of foil and place loosely on top of fish. Do not seal.

Bake in a 400° to 450° oven for approximately 10 to 20 minutes,
depending on the thickness of salmon.

To serve. Place a piece of salmon on plate keeping some of the julienne
vegetables on top.

We eat a lot of salmon. Here's a very nice recipe which I've made:

Tuscan Salmon - Makes 4 servings.
*******************************

1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
3 teaspoons olive oil, divided
8 cups spinach leaves
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine

1. Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
2. Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
3. Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce.

Served on a bed of spinach and spiced with garlic, thyme and mustard, this dish is a culinary and nutritional treasure.

Recipe Source: California Table Grape Commission

SharonCb

This is very delicious - my original print date was from 2002 - I have made this often!

Pepper-Crusted Maple-Glazed Salmon
Courtesy Bob Blumer, Surreal Gourmet
3/4 cup maple syrup
1/4 cup soy sauce
4 (6-ounce) salmon fillets, skin removed
1/4 cup coarsely ground black pepper (Grind it yourself, or purchase "cracked" pepper at your grocery store)
1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray

In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).

Preheat oven to 500 degrees F.

Rub oil on a 10 by 10-inch sheet of aluminum foil.

Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.

Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 24 minutes
Cook Time: 7 minutes
Yield: 4 servings
User Rating: 4 Stars

Episode#: SG1009
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

I copied that one!

I never remove the skin - especially when grilling - Somewhere I read to grill skin side up 1st -draws the fat to the topside keeping salmon moist - flip & continuing grilling skin side down. Works for me!

I love salmon (wild caught, no more farmed) in puff pastry, moistened with any sauce.

Wow, some really good ideas. I think I am going to try the Bob Blumer recipe by magothyrivergal. I really got a hankering for salmon with maple for some reason. Ann, your plating as usual is stunning.

Linda and Joe, cutting a pasting for future.

I was going to make it last night but friends came over with a leg of lamb, so we just ate that! Tonight is salmon, going to marinate it now.

thanks

You really should save one pound of it for Marilyn's Fresh Salmon Cakes. They are to die for!

Fresh Salmon Cakes
2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.

And for next time: Alaskan King Salmon with Red Pepper Pesto and Basil Butter Sauce Yield: 8 servings Source: St Paul Hotel 8 \- 7oz salmon filets Red Pepper Pesto: 2 large red peppers ¼ c kalamata olives, pitted 1 T chopped fresh garlic 1 c parmesan cheese, grated ½ c olive oil Roast the peppers and remove skin and seeds. Place peppers, olives, garlic and cheese in food processor and pulse until coarsely chopped. Add olive oil and blend for 3 seconds Basil Butter Sauce: ½ c white wine 1 oz lemon juice 1 shallot, chopped 1 T rice wine vinegar 2T fresh basil, chopped 1 c butter Combine wine, lemon juice, shallots and vinegar in medium saucepan over high heat. Reduce by one half. Add basil and reduce to about ¼ cup. Slowly whisk in butter until fully incorporated. Slice a pocket in each salmon filet, but do not slice all the way through. Put pesto in piping bag and pipe evenly into pockets. Place salmon on greased sheet pan. Bake at 400F for 8\-10 minutes or until just cooked through. Spoon 1T basil butter sauce into center of each serving plate. Top each with one salmon filet. If you wish, put a dollop of butter sauce on top of the salmon. Serve immediately. Linda

Oh Linda that pesto sounds wonderful. I just may save some for the salmon cakes, as I bought enough for 4 but only Dave and I are eating it tonight. Too bad you and Tim were not a few hours closer!

For future reference, here are a couple of recipes I use often:

Dinner Party Salmon

Princess Food

Puff Pastry Salmon

AM

Here is another one that we liked.

Home Cookin Chapter: Recipes From Thibeault's Table

Thai Salmon Filo Parcels
========================
This recipe is taken from The Delia Collection: Fish.

For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger of overkill, so I like to use it only where it's really appropriate  like here, where a parcel of something really does seal in all those precious salmon juices, and when they mingle with the lime, ginger and coriander, the result is marvellous!

2 middle-cut fillets of salmon (4-5 oz/110-150 g each)
4 sheets filo pastry (approximately 7 x 12 inches/18 x 30 cm each)
1 teaspoon grated fresh ginger
grated zest and juice of 1 lime
1 clove of garlic, crushed
1 tablespoon chopped fresh coriander
1 small spring onion, finely sliced
1 oz (25 g) butter
salt and freshly milled black pepper

To serve:
a few sprigs of coriander
1 lime, cut into quarters
. First of all, in a small bowl, mix together the ginger, lime zest,
garlic, coriander and spring onion, then stir in the lime juice. Now
melt the butter in a small saucepan, then lay 1 sheet of filo pastry
out on a flat surface, brush it all over with some of the melted
butter, spread another sheet of filo on top and brush this lightly with
melted butter as well.

Now position one of the salmon fillets near to one end of the filo,
season it and sprinkle half the lime and herb mixture on top. Next,
fold the short end of pastry over the salmon, then fold the long sides
inwards, roll the salmon over twice more and trim any surplus pastry
(it's important not to end up with great wedges of pastry at each end).
Wrap the other piece of salmon in exactly the same way and, when you're
ready to cook, brush the parcels all over with melted butter, place
them on a lightly greased baking sheet and bake in the oven for 20-25
minutes or until the pastry is brown and crisp. Serve, garnished with
sprigs of coriander and wedges of lime to squeeze over.

my all time favorite is very simple.got the idea from combining 2 James Bread recipes in the 60's

wrap salmon in double layer of tin foil with butter and olive oil on both sides
season with some pepper and large sprigs of tarragon (lots) or rosemary (small amount)
seal all edges makes it air tight
place on grill above flame
sometimes I cookin the middle and leave only the side burners on

I do this usually guests with a whole side also from Canada trips.charlotte

Janet , you have some yummy sounding recipes here!

I never did get an email through GW. I'm guessing you have a new addy since changing jobs, send me it!

PS How is the job going?

The Salmon Quiche someone posted a couple of weeks ago was ABSOLUTELY DELICIOUS!!!!!

Yesterday, I made a Cioppino for dinner and used salmon instead of the usual firm white fish. It was so tasty cooked that way that I'm just going to poach salmon in a Cioppino sauce next time.

My Cioppino sauce is a chunky style as opposed to the kind that's almost like a marinara, and it's easy.

I love to make Salmon Teriyaki also. Just cook the Salmon on the grill and then top it with teriyaki sauce. I make my own the way they used to make it at a Japanese restaurant where I'd worked (I haven't tried to write the recipe down yet), but I know there are bottled brands as well.

That salmon with julienned veggies sounds both easy and tasty, I must try it. Also the Pepper-Crusted Maple-Glazed Salmon. Mmmmm.

I just made one last week.
VERY simple.
Cover cookie sheet with foil. Lay salmon on foil. Sprinkle with Lemon Pepper and bake at 400 for about 15 minutes. Yum!!!

Flaked the leftovers and mixed with mayo, dill relish, etc. (like tuna salad) and made salmon sandwiches on black rye bread. Also delicious!

Deanna

my two favorites are salmon on the grill with Jessica's Lime Chipotle sauce for a glaze, and SharonCB's daughter's Salmon Quiche. Both are yummy, both are good warmed up. The lime chipotle stuff is also good leftover on top a green salad with more of the sauce as salad dressing.

Lime-Chipotle Sauce - Sunset Magazine
Jessica/CF

Food processor:

1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus, I use ONE)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper

Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

SALMON QUICHE WITH WALNUT CRUMB CRUST
SharonCB/CF

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides.

Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl:

Filling:

3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean.

The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe, but salmon is better.

Annie

One of my favorites is the Drunken Salmon that SharonCb posted.

My Easter guests agreed. I "thought" that I bought way too much salmon, and was concerned with what to do with all the leftovers. Not one scrap left though. Thanks Sharon!

Here is a link that might be useful: Drunken Salmon thread

The camera thread disappeared right after I posted a note complimenting all of you photographers on this forum. I don't know why it vanished. Maybe the site administrators thought it was OT. Pity.

Anyway, skimming through this thread and seeing the super photos by Sharon and Ann made me admire their food photography all over again. They are terrific photographers and the general level of photography on this forum is very high, IMO.

Jim

Jim...
The thread has been moved over to the Conversations side of this forum.

SharonCb

Here is a link that might be useful: Missing Thread about Cameras

Sharon,

I'm curious. Are you a professional photographer, in the sense of earning a living from it (or having done so) or are you just professional in the level of your skill? Others probably know but I'm new here.

Jim

Thanks Jim... LOL...no way professional and never have been!

I'm just an enthusiastic amateur, having much enjoyment from the hobby. My father also had photography as one of his hobbies so he usually had books and equipment laying around while I was growing up and I would occasionally read his books on the subject.

I had my first little reflex camera for my 8th birthday and my first 35mm German film camera for my 21st birthday, both from my dad.
I started photographing my children (link to photos) with that camera using slide film as I couldn't afford to have colour prints made.
Now I'm so glad I chose that media as they are still preserved, after more than 40 years.

Sorry for the thread hijack Janet!

SharonCb