Ingredients:

2 large carrots
2 medium yellow summer squash
2 medium zucchini
3 Tbs butter
2 Tbs fresh snipped parsley
2 garlic cloves, pressed
1/2 tsp salt
1/8 tsp ground black pepper
4 skinless salmon fillets

Methods:

1.)Peel carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using Julienne Peeler, avoiding seeds, to measure 4 cups vegetables.

2.) In Small Micro-Cooker, microwave butter on HIGH 30 seconds or until melted. Stir in parsley snipped with Kitchen Shears, garlic pressed with Garlic Press, salt and black pepper. Reserve 1 Tbs butter mixture. Using Pastry Brush, brush salmon fillets with remaining butter mixture.

3.) Heat Professional Grill Pan over medium heat 5 minutes. Add vegetables and reserved 1 Tbs butter mixture toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetable are crisp-tender remove from pan and keep warm.

4.)Return pan to heat. Increase heat to medium-high. Place salmon in pan cook 3 minutes.Turn with Nylon Turner cook 3-4 minutes or until salmon flakes easily with fork.Serve over vegetables.

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Ingredients:

8 (4 ounce) Alaska Salmon fillets
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Directions:

1. Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

2. Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.

3. Grill the fillets 5″ from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

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Ingredients:

1/4 c pineapple juice
2 tbsp fresh lemon juice
4 (6 oz) salmon fillets
2tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)

Methods:

Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°F. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place in an 11×7″ baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

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Ingredients:

Yogurt Marinade:
1/4 cup fresh lemon juice
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
1/2 teaspoon coriander
1/2 teaspoon cumin seed
1/2 cup plain yogurt
1/4 cup vegetable oil
Dash of paprika
Lemon wedges

Methods:

Combine lemon juice, ginger, garlic, coriander, cumin, yogurt and oil. Arrange fillets in a shallow glass dish just large enough to hold fish in one layer.Pour marinade over fish and let the bluefish marinate, covered, in refrigerator for at least 4 hours. Turn fish occasionally.

Heat grill. Drain bluefish, reserving the marinade.Cook for about 4 minutes, then turn over carefully with spatula and baste again with marinade.When done, remove carefully with a spatula to heated plates, garnish with paprika and lemon wedges.

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Ingredients:

Juice of 2 oranges, approximately 2/3 cup
Zest of 1 orange, minced
6 tablespoons sherry
6 tablespoons peanut or olive oil
2 garlic cloves, minced
1 teaspoon prepared Creole mustard
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 (6 ounce) firm white fish fillets
Orange wedges and additional orange zest, for garnish

Methods:

Fire up enough charcoal to form a single layer beneath the fish. Combine all the marinade ingredients in a lidded jar, and shake the jar well.

Lay fillets in a single layer in a nonreactive pan. Pour marinade over the fish, and let the fish sit at room temperature for 30 minutes. Drain fillets, reserving marinade. Bring the marinade to a boil, and then simmer it for several minutes. When the charcoal is covered with gray ash, place the fillets on the grill. Cook the fish until it is opaque and flaky, about 4 to 5 minutes per half-inch of thickness. Turn over the fish halfway through the cooking time, basting with the marinade then and shortly before the fish is done.

Serve fish garnished with orange wedges and a sprinkling of orange zest.

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