31 March 2009

James McNair's Salmon Cookbook

I love browsing people's bookshelves. This habit has led to good reads including the subject of this post, the Salmon Cookbook by James McNair. Since borrowing it from a local aunt-in-law, I've prepared two recipes: one with salmon and one with steelhead trout. Both recipes are based on sauces: (1) teriyaki sauce (the salmon) and (2) barbecue sauce (the steelhead). I won't share the original recipes here - please purchase the book or borrow a copy from a friend or the library.

Barbecue Salmon

Barbecue/ grill the fish skin side down basting with sauce composed of butter, garlic, soy sauce, mustard, Worcestershire sauce, and ketchup.

Teriyaki Salmon

Marinade fish in teriyaki sauce in the refrigerator for 2 hours; broil for 3-5 minutes per side. To make the sauce, combine of soy sauce, sake or mirin or sherry, granulated sugar (I used brown), garlic, and minced or grated ginger.

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