[teriyaki salmon]

Salmon filet (1/person)

Olive oil

Teriyaki sauce (we like Soy Vay Teriyaki)

Prepare broiling pan by covering with foil and brushing with olive oil. Place salmon skin side down and brush with olive oil.

Broil 4-6 inches from heat until fish flakes easily. (Depending on the thickness - I broil for 12-16 minutes). 

Remove salmon and drizzle with teriyaki sauce. 

Remove skin by sliding spatula under the salmon, or flipping over and removing skin. 

Serve immediately. 

[fish tacos]

based on Bobby Flay's Fish Taco recipe

4 small servings, (side dish needed), or 2 large servings (no side dish needed)

1 pound white flaky fish, we used mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

garnish:

Shredded white cabbage
Fresh cut limes
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

shredded cheese, we use aged smoked cheddar and spotted cow cheddar
Pureed Tomato Salsa, recipe below

pureed salsa:

2 tablespoons sesame seed oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon oregano
1/4 cup chopped fresh cilantro leaves
1 tablespoon lime juice

Salt and pepper

Heat oil in medium saucepan over medium high heat, add onions and garlic and cook until soft. Lower heat to medium and add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender (or in a couple batches in a blender), until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.  Set aside to bring to room temperature.  (There will be leftovers of this - so be sure to have some chips on hand for the next day).

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.  Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 5 minutes on the first side and then flip for 2 minutes, or until fish is cooked and beginning to flake, and remove. Let rest, covered with foil for 5 minutes then flake the fish with a fork and remove any bones and skin.  Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

[tuna melt panini]

2 (5 ounce) cans solid white tuna in water, drained

2 Tbsp mayonnaise
1/4 cup finely chopped celery (1 stalk)
2 green onions, sliced thinly
1 Tbsp chopped parsley
3/4 tsp red wine vinegar
1 pinch salt
1 pinch black pepper
4 slices wheat bread

4 slices ripe tomato

4 slices Swiss cheese

Combine the tuna, mayo, celery, onion, parsley, vinegar salt and pepper.   Toast the bread, or place in panini maker until golden brown.  Spread tuna on two pieces of bread.  Divide each slice of cheese into two triangles and place two triangles on each sandwich.  Place 1 tomato slice on each piece of cheese and top with remaining 4 triangles of cheese, one on each tomato.  Assemble sandwich with other piece of bread and place in panini maker until golden brown.  Cut each sandwich in half and serve.

[pan-fried walleye with lemon butter sauce]

Yields: 4 servings 

1/4 cup all-purpose flour
Salt and freshly ground pepper
4 walleye filets
1 Tbsp vegetable oil
3 Tbsp cold butter, cubed
2 Tbsp fresh lemon juice
1 Tbsp chopped parsley
 

Place flour, salt and pepper in a shallow bowl. Dredge fish one piece at a time into flour, shaking off excess. In a medium skillet heat oil and 1 tbsp. butter over medium-high heat. Add filets and cook 2-3 mins. on each side or until fish flakes with a fork. Transfer to a plate and keep warm.  Add lemon juice to the skillet. Whisk in the butter until thickened. Pour sauce over the fish and sprinkle with parsley.

[broiled salmon with herb mustard glaze]

based on a recipe by Giada De Laurentiis

1 garlic clove, minced

1/2 tsp dried rosemary

1/2 tsp dried thyme

1 Tbsp cooking sherry (eyeball it)

1 Tbsp extra-virgin olive oil (eyeball it)

2 Tbsp Dijon Mustard 

Mix all together and set aside until needed.

2 4-6oz salmon fillets

salt and black pepper

nonstick spray

Preheat broiler.  Line a baking sheet with heavy duty foil.  Spray the foil with nonstick cooking spray.  Arrange the salmon fillets and sprinkle lightly with salt and pepper.  Broil for 2-3 minutes.  Remove from broiler and spoon mustard mixture over the salmon.  Return pan with salmon to broiler and broil for 5-6 minutes.  Let sit for one min under a piece of foil and serve.

[beer battered fish tacos]

Batter: 

3 tbsp all-purpose flour

1/8 tsp ground cumin

1/8 tsp salt

1/8 tsp cayenne pepper

1/3 cup beer

2 tsp canola oil (or more if needed, we use a huge skillet, so I do one batch of fish with enough oil to cover the bottom of the pan, but only a thin layer)

Fish:

8 ounces tilapia, cut crosswuse into 1-inch wide strips

Sauce:

1/4 cup mayonnaise

1 tbsp hot sauce

1 tbsp lime juice

2 tsp garlic, chopped

1-2 tbsp chopped fresh cilantro 

Freshly ground black pepper

Milk to thin sauce

Tacos:

8 flour tortillas

1/2 head of green cabbage or lettuce, shredded

Shredded Cheese

Limes (for squeezing on tacos)

Directions:

Combine flour, cumin, salt and cayenne in a medium bowl.  Whisk in beer to create batter.

Coat tilapia pieces in the batter.  Heat oil in a large nonstick skillet over medium-high heat.  Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2-4 minutes per side.  As they're done, place them on a plate with a paper towel to drain the oil.  

In a small bowl, combine the sauce ingredients, except the milk.  After the sauce is combined, add the milk slowly until desired consistency.  (It should be kind of thin so you can easily drizzle it in your taco).

Heat tortillas in microwave for 30 seconds.  Arrange tacos as you'd like, combining fish, sauce, lettuce/cabbage, shredded cheese, lime juice.

[asian broiled salmon]

Adapted from Barefoot Contessa's Asian Grilled Salmon

This recipe feeds four.  We take enough salmon to feed 2 and halve the marinade.  

Directions
1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
 

Set oven to broil.  While the oven is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Place salmon on something with sides (like a platter), drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
 

Place salmon on a foil covered baking sheet that is ok for the broiler.  Place the salmon skin side up on the foil; discard the marinade the fish was sitting in. Broil for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and broil for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
 

Remove salmon from the oven and spoon the reserved marinade on top. Cover with foil and allow the fish to rest for 10 minutes. Remove the skin and serve.

[teriyaki salmon strips]

1 1/2 cups teriyaki sauce, divided
1 cup water
10 ounces king salmon, cut into 1-ounce strips
10 bamboo skewers, soaked in water for 30 minutes
2 tablespoons canola oil
2 tablespoons sesame seeds
2 tablespoons green onions, chopped

In a non-reactive shallow pan, mix together 1 cup teriyaki sauce and 1 cup water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes.

Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.

Arrange the skewered salmon in a star-like pattern. Generously drizzle 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and green onions.