Ingredients:

32 ounces fresh salmon fillets — 8-oz. portions
1 medium onion — chopped
1 carrot — chopped
1/2 bunch parsley sprigs
3 stalks celery — chopped
2 oranges — quartered
1 whole lemon — quartered
1 whole lime — quartered
1 bay leaf
1 1/4 gallons water
12 egg yolks
1 pound clarified butter — at 120°F
1 pinch salt — to taste
1 pinch black pepper — to taste
1/8 cup fresh orange juice
2 tablespoons orange zest

Methods:

Prepare the Citrus Court Stock– In a large pot, lightly saute onion, carrot, and celery. Add water, bay leaf, parsley, oranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and strain. Place strained stock in pan large enough to hold salmon fillets. Keep liquid simmering.

Prepare the Orange Hollandaise– Whip the egg yolks with orange juice until light and frothy.

Slowly add butter while constantly whipping egg mixture. Add salt and pepper to taste.

Poaching the Salmon– Place the 4 salmon fillets in the simmering Citrus Court Stock.Salmon must be poached for 8 to 10 minutes. Remove from the stock and coat with the Orange Hollandaise.

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Ingredients:

7oz can light meat tuna
1-1/2 tsp red wine vinegar
2 tbsp minced onion
1 tbsp minced parsley
2 tbsp minced pimiento
5 tbsp tomato sauce
2 tbsp minced hard-boiled egg
salt
pepper
French-style bread in 1/4″ slices
hard-boiled egg slices for garnish

Methods:

Drain tuna, put in bowl & break up with a fork. add vinegar, onion, parsley & pimiento. mix well. stir in tomato sauce, chopped egg, salt & pepper & let the mixture marinate overnight. to serve, spread thickly on the bread slices & top with a slice of egg.

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Ingredients:

* 1 filet of Atlantic Salmon
* Coarse salt … (Sea salt preferred)
* 1 medium size onion
* 1 small tomato
* Parsley leaves (to your flavor)
* Kraft 3 Cheese Peppercorn Salad Dressing
* 1 Cup of Wild Rice
* 1 lemon
* 1 tablespoon of granulated garlic
* Pinch or 2 of garlic
* 3 or 4lettuce leaves

Directions

1. Prepare Wild Rice in a small pot.
2. Add 2 and 1 1/2 cups of water.
3. Add 1 teaspoon of salt.
4. Add some granulated garlic and a pinch of black pepper.
5. Bring to boiling.
6. Turn down heat to low and stir often.
7. Take fillet of Salmon and rub with sea salt – on both sides.
8. Lay out skin side of fillet on large cut aluminum tin foil.
9. Spread out some Peppercorn dressing on the top of the fillet.
10. Dice onion and spread over the top of the dressing.
11. Dice 1 tomato and spread over the top.
12. Spread out parsley leaves over top of fillet.
13. Sprinkle pepper over mixture.
14. Squeeze the juice of 1 lemon and pour over the fillet.
15. Be careful to have the foil tucked up to avoid mixture spilling out.
16. Wrap fillet with the foil all around.
17. Make sure entire fillet is covered in foil.
18. Start the BBQ in the back yard.
19. Place the foiled fillet on the grill on high heat.
20. Turn over after about 10 minutes.
21. Open 1 side and check that the fillet flakes easy and is cooked through.
22. Check using your fork.
23. Place on a serving dish with the top open.
24. You may want to add a little lemon juice or any other seasoning you like over the filet for flavor if required.
25. On a separate dish, lay out 3 or 4 lettuce leaves and pour cooked Wild Rice in the center.
26. Serve with a selection of greens or vegetables of choice.
27. For the adults a glass of white wine is recommended.
28. White grape juice for the kids (looks like wine).

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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:

2 pounds sole fillets
1/2 cup finely chopped onion
1/4 cup butter, melted
3/4 cup sour cream
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon dried whole dill weed
Salt and pepper, to taste

Methods:

Place fillets in a 13 x 9-inch baking dish set aside.Saute onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients.Pour sauce over fillets.Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve immediately.

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