Sockeye Salmon Recipes

1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 large clove garlic, coarsely chopped
1 tablespoon fresh lemon juice
3 tablespoons peeled, coarsely chopped fresh ginger
1 1/2 tablespoons honey
1 sockeye salmon fillet, about 1.5 pounds
Yields 6 servings

1 Prepare the barbecue grill. Whirl the olive oil, sesame oil, soy sauce, garlic, lemon juice, ginger, and honey in a food processor until smooth, occasionally scraping the sides. You can also whisk the ingredients in a small bowl, but if you do, finely chop the garlic and ginger.

2. Brush the fillet thickly with the glaze and place on an oiled piece of aluminum foil just large enough to catch the marinade should it drip. Grill over medium-high heat until just done, (don't turn it) about 10 minutes (the top will have a darkened glazed appearance). You can also bake the fillet in a 425 degree oven. Serve immediately.

1.5 pounds sockeye salmon fillet
1/3 cup plain Greek yogurt or mayonnaise
1 cup plain fine breadcrumbs
2 tablespoons fresh lemon juice
4 to 6 green onions (white and green parts), minced
1 medium sweet red pepper seeded and cut into 1/4 inch dice
2 tablespoons fresh, chopped tarragon
1 teaspoon salt

Yields 6 servings

1.  Cut the salmon into 1/ to % inch dice. Combine in a large bowl with the yogurt, breadcrumbs lemon juice; add the green onions, red pepper, tarragon, and salt. Mix thoroughly.

2.  Shape into six patties. Fry them in a tablespoon of olive oil over medium heat, about five minutes per side, or until nicely browned. Serve on a sourdough bun with tomato, red onion and

1 ½ pounds sockeye salmon fillet, ½  to 1-inch
1 cup unsweetened coconut milk
1 cup unsweetened shredded coconut
1 cup Panko (Japanese breadcrumbs) or plain fine breadcrumbs
¼ cup olive oil
1 lime, cut into eight wedges
Fresh cilantro for garnish
Yields 4 servings

1.  Cut the salmon into small portions (2 to 3 ounces) and season both sides generously with salt and pepper. Pour the coconut milk, coconut, and Panko into separate shallow pans. Whisk the milk until smooth. Dip the fillets into the coconut milk. The fish should be thickly coated, but let the excess drip back into the pan. Coat lightly in the coconut, and dredge evenly in the Panko.

2.  Heat a large frying pan over medium-low heat. Add the olive oil and when it sizzles slightly, add half the fillets being careful not to crowd them. Cook until nicely browned, 5 to 7 minutes; turn if and brown the fillets on the other side until done. Add more oil as needed and cook the remaining fillets. Remove and squeeze lime wedge over each fillet. Garnish with cilantro. Serve with the
extra limes and Yukon Gold Chips.

1 cup raw unsalted pumpkin seeds
3 tablespoon plain fine breadcrumbs ½ teaspoon ground cumin
1 teaspoon kosher salt
8 twists of a pepper mill
½ cup extra virgin olive oil
1 sockeye salmon filet,

Yields 6 servings

1. Preheat the oven to 425 degrees. Toast the seeds over medium-low heat in a skillet for a few minutes until nicely browned. Watch carefully as they burn easily; cool briefly.

2.  Grind the pumpkin seeds in a food processor until coarsely chopped. Add the breadcrumbs, cumin, salt, and pepper; process briefly. Slowly add the olive oil and process until the mixture is almost smooth, but not a paste.

3.  Lightly brush the salmon with olive oil. Coat the fillet evenly with the pumpkin seed mixture; roast in an oiled, shallow baking pan until almost cooked through, about ten minutes depending on the thickness of the filet. Broil briefly until the salmon is almost flaky and the top is lightly browned. Remove and serve immediately.

Dressing:
¼ cup soy or reduced sodium soy sauce
1/3 cup sesame oil
¼ cup sugar
¼ cup dashi* (Japanese soup stock)
½ teaspoon chili oil

Salad:
4 cups cooked wild rice, or a combination of wild rice and other
long-grain rice
1 sockeye salmon filet, broken into bite-sized pieces
1 sweet red or yellow pepper, seeded and diced (V inch)
3 green onions, thinly sliced
1 cup diced (1/2 inch) mango or papaya
½ cup fresh parsley, chopped
3 tablespoons plain or toasted sesame seeds
Fresh cilantro for garnish (optional)

1. Whisk the dressing ingredients in a small bowl. Spoon the rice into a large bowl and pour the dressing over it; mix well. Add the salmon, pepper, green onions, mango, parsley, and sesame seeds; mix carefully. Let rest 15 minutes at room temperature if time allows. Garnish with additional sesame seeds if desired and serve.

Yields 6 main dish servings

*Dashi is found in Asian and other well-stocked supermarkets. Prepare it according to package directions.

1 sockeye salmon fillet
3 whole sheets phyllo dough cut in half
3 tablespoons unsalted butter, divided into six pieces
1 lemon, quartered
2 tablespoons chopped fresh dill

Yields 6 servings

1. Preheat the oven to 400 degrees. Cut the salmon into 6 equal servings; season generously with salt and freshly ground pepper. Put one piece of the phyllo on a cutting board and place a piece the salmon in the center. (Keep the other sheets of dough of covered with plastic wrap and a damp cloth so they don't dry out.)

2.  Put a pat of butter on top, squeeze lemon juice over it and sprinkle dill on top. Loosely flop the corners of the phyllo diagonally over the salmon so they overlap. Repeat with the other pieces of salmon. Bake on an oiled baking sheet, twelve minutes or until golden brown. Serve immediately.

3 strips thick smoked bacon, diced and cooked until crisp
3 tablespoons unsalted butter, cut into 3 pieces
½ teaspoon fennel seeds, crushed with a mortar and pestle or rolling pin
1 medium leek (white and light green parts only), cut in half and 2 thinly sliced
2 tablespoons unbleached all-purpose flour
2 bottles clam juice (8 ounces each), strained if sediment on bottom of jar
1 pound white or red potatoes, peeled and cut into / inch dice
2 stalks organic celery, cut into 1/ inch dice
1 cup organic corn kernels, fresh, or frozen and thawed
1 cup Half & Half or more if you like a thinner broth
1 filet sockeye salmon cut into 1/2 inch cubes

1. In a large stockpot, melt the butter over medium-low heat; add the fennel seed and leeks; cover and simmer until nearly soft, about five minutes. Sprinkle the flour over the leeks; stir and cook gently for several more minutes.

2.  Gradually whisk in the clam juice, and 3 1/2 cups water; bring to simmer. Add the potatoes and celery; simmer until soft, 8 to 10 minutes. Add the corn, bacon, and Half & Half and stir; gently add the salmon and simmer until it's just done (no longer opaque.) Add salt and pepper to taste. Serve immediately.

Yields 4 to 6 servings

6 oz smoked salmon

8 oz cream cheese softened

2 tablespoons sour cream

1 teaspoon fresh minced dill

1 teaspoon paprika or smoked paprika

½ teaspoon black pepper

2 teaspoons fresh lemon juice

2 teaspoons worcestershire sauce

Add all ingredients except smoked salmon to a medium mixing bowl and whip until creamy.

Break the salmon into the mixture and fold in with a rubber spatula.

Refrigerate for one hour to allow the flavors to bloom.