BROILED / GRILLED

THIS RECIPE COMPLIMENTS OF SHANE STURMAN
GRILLED SALMON PARMESAN
Salmon fillets, skin on
Garlic Pepper
Mayonnaise
Parmesan Cheese

Preheat grill using a medium heat. Place salmon fillets skin side down on aluminum foil and roll edges
of foil to make a tray. Salt lightly. Sprinkle fillets with garlic pepper ( not on the skin ). Spread a thin coat
of mayonnaise over the entire fillet. Cover with parmesan cheese. Grill open face for 10 min. or until
salmon turns a pale pink color and the flesh will flake. Do not turn or cover.

BROILED OR OUTDOOR GRILLED FISH
Preheat an outdoor grill or broiler (use direct heat). Brush fillets or whole fish with fresh lemon juice and butter (or vegetable oil). Season with freshly ground pepper and salt. Place fish on the grill or broiler and brown lightly, turning once. Fillets should be broiled 4 to 5 inches from heat. Cook 10 to 15 minutes. Serve with almondine butter, lemon and butter meuniere or caper butter.
MEUNIERE SAUCE - ¼ lb. Melted butter in skillet, add juice of ½ lemon, pinch of white pepper
and 2 tbsp. Of chopped fresh parsley.
 

BROILED SALMON EPICUREAN

2 lbs. salmon steaks or fillets

½ tsp. Rosemary leaves

2 tbsp. Lemon juice

½ cup salad oil

salt and pepper to taste

Combine rosemary, oil and lemon juice; shake well. Let mixture stand at room temperature for an hour or longer; strain and dip fish in oil mixture. Sprinkle both sides of fish with salt and pepper.

Place in an oiled wire broiler basket. Broil over medium hot coals about 5-8 minutes or until slightly brown. Baste with oil and turn carefully. Brush other side with oil and broil 5-8 minutes longer or until fish flakes easily with a fork. Serve immediately on warmed plates. Makes 6 servings.
 

ITALIAN STYLE SALMON STEAKS
2 lbs. salmon steaks

2 cups Italian dressing

2 tbsp. Lemon juice

2 tsp. Salt

¼ tsp. Pepper

Paprika to taste

Thaw frozen steaks. Cut into serving size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients except paprika. Pour sauce over fish and let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting.

Place fish in well-greased, hinged wire grill. Sprinkle with paprika. Cook about 4 inches from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with fork. Serves 6.

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