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Gourmet Salmon recipe


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Roasted salmon with soy sauce

4 servings

Preparation: 1 h (+ 4 hours marinating)


2 whole weight of about 1 kg of salmon fillet

1 lemon, cut into pieces

1 orange, cut into pieces


3 tablespoons soy sauce

3 red chilies, finely chopped (seeds removed)

2 tbsp hot chili sauce

1 lemon zest and juice

2 tbsp runny honey


450 g long grain rice

2 tablespoons olive oil

1 red bell pepper cut into pieces

150 g of sweet corn

1 red onion, cut into pieces

2 tablespoons chopped parsley

Mix the soy sauce, chilies, chili sauce, lemon zest and juice, and honey. Wipe both salmon fillets and pull the knife cuts through the skin. Place the second salmon fillet skin side down for twice the foil and place the lemon and orange pieces on top. Pour half of the marinade over the salmon and place one fillet on top, skin side up. Tie the string fillets together and pour leftover marinate over the salmon. Let marinate in the fridge inside the foil at least four hours (or overnight). Preheat oven to 200 degrees. Baste salmon on foil-possibly leaked marinade. Leave foil open at the top and let cook for 45 minutes. When the salmon is in the oven cook the rice. Fry the onions and peppers in olive oil. Add corn and mix well. Add mixed with cooked rice, parsley and stir. Take the salmon from the oven and let it sit for a couple of minutes. Serve with a salad.

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Welcome Nana, and thanks for the great sounding recipe. If only we had access to fresh salmon here in the states right now, I'd give this a try.

All we can get here now is farm raised fish. Won't be buying that anytime soon.

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Thanks for the recipe. Next spring I will have to give that one a try with either some fresh Coho or King Salmon.

Nana here is a few for you to try if you can get the ingredients and the cedar plank:

Cedar Plank Salmon

Put olive oil all over the top side of plank then sprinkle with Cajun spice.

Put salmon fillet on plank, coat with olive oil and more Cajun spice.

Cover salmon with the zest of 1 lemon and 1 lime and a equal amount of grated fresh ginger.

It should be enough to cover the top of the fillet.

Put on grill for 15 mins. at high heat.

Scrap off the zest before serving.

Dipping Sauce

1/2 sesame oil

1/2 soy sauce

chopped green onions

Serve at room temp and drizzle over grilled salmon.

For two fillets a 1/4 cup of sesame oil and 1/4 cup soy sauce and 4-5 green onions.

Any Cajun spice will work- no specific brand

Here is one that one of Tom Linderholms chef's came up with:

Salmon Ala Osberg

Here is a recipe that one of my chef's came up with that I have used quite a few times in the last few weeks.

1 salmon filet per person (8-10 oz.)

1 box of Stove Top

2 tbsp. Mayo/Lemon-Dill Aoli (per filet)

Preheat oven to 350

Prepare the Stove-Top according to directions

While the Stove-Top is cooking, cover the filet with mayo/lemon-dill aoli and place fillets in a baking dish/pan

Once stuffing is done, place on top of filet (usually 1/3 cup)

Place in oven for approximately 20 min. (depending on desired doneness)

Serve with left over stuffing, potatoes, etc. and veg.

This can also be done with a whole salmon filet and then cut to serve.

Lemon Dill Aoli:

1 cup of Mayo

Lemon juice and zest of 1 lemon

1 tbsp of dill

garlic, salt and pepper to taste

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Welcome to Hotspot Outdoors Nana!!!

This past summer I visited Relatives in Finland and found the food very intriguing. I hope you will continue to post recipes such as this.

I sure wish we could get Finnish Sourdough Bread here. I have tried a couple times to get the starter going with little success, not giving up yet, may have to wait until Summer to get things warm enough for the starter to get going.

I look forward to seeing more posts from you!!

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