Side Dish Recipes
Herbed Kokanee with Roasted Garlic and Lemon Butter
According to Wikopedia, Kokanee a word from the Okanagan language referring to land-locked lake populations of sockeye salmon. Of course, any time of salmon can be used for this recipe. It is also the name of a good beer.
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Poached Salmon Salad with Lime-Tarragon Dressing
Poaching is a great way to keep fish moist and flavorful. You may be surprised at how fast the fish cooks. When the salmon turns pink on the outside, wait about 3 to 5 minutes longer and it should be cooked on the inside as well. Poaching times will vary according to the thickness of…
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Salmon Gravlax
Preparing this cured salmon delicacy is remarkably easy, but it takes a few days. Play around with the recipe by adding your own blend of herbs, garlic, onions, pepper, spices and citrus fruits. Once cured, the salmon can be refrigerated for a week or two or tightly wrapped and frozen. Use it on salads, benedicts…
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Kokanee Cakes
Make note of the fact that I didn’t spell Cakes with a “K”, just to look cute next to Kokanee. With this in mind, beware of Crab spelled with a K, as in Krab. If it’s spelled with a K, it’s not crab. Too often, fake crab is also sold as real crab. The next…
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Simms’ Sweet-Hot Glazed Salmon
Bob Simms, host of The Outdoor Show on KFBK in Sacramento CA, likes his salmon crispy on the edges. This marinade and glaze will do the trick. Keep in mind that the reason the fish is crispy is because the honey is burning along the outside edges. It’s good.
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Big Squid With Tortellini Pasta and Basil Vinaigrette
To process the squid, take the cleaned tube pieces and lay the outside part on a cutting surface. This works best if the squid is at least partially frozen. Make sure that the membrane is removed. With a very sharp fillet knife, slice the squid as thinly as you can, cutting at a slight angle.…
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Giant Squid with Lemon Vinaigrette
Attack of the Giant Squid! You’ve probably eaten giant squid before, but just didn’t know it. Ever had calamari steaks or strips? Breaded and fried, it could be anything. You take a hunk of giant squid and pound it into oblivion, dunk it, bread it and fry it. It tastes good, but the following recipe…
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Potato Crusted Striper
Take a little extra time to clean up your striper fillets. Remove the skin and any of the dark, fatty areas along the center of the fillet. Make ‘em pretty and they’ll taste better once cooked. It seems the potato of choice is yukon gold when it comes to these fillets.
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Sweet and Sour Doves
The opening of dove season marks the beginning of my favorite time of the year. Soon the temperatures will drop and the sounds of migrating waterfowl will be ringing in my ears. Many game chefs prefer to slow-cook doves, often in a tomato-based sauce and then served over a starch such as soft, cheesy polenta…
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