Recipes

Simple Sturgeon

Sturgeon fillets – make sure you have removed all of the brownish or dark flesh on the skin side. 

2 tbsp Coarse kosher salt

1 tbsp Cracked black pepper

3 – 4 tbsp Extra virgin olive oil

1 tbsp Sesame oil     

  

One of the most common questions I get is how to cook sturgeon.  I have several ways I like to cook sturgeon, but this is one of my most favorite.  It is simple and allows you taste the true flavor of sturgeon without too much flavor infusion.

The size of the pieces of sturgeon will be dependent on the size of fish you catch or how you cut the fillet.  In any case, use a non stick skillet.

 Salt and pepper the sturgeon fillets on both sides. 

Over a medium high heat, heat your non stick skillet with extra virgin olive oil.  Three to four tablespoons will be enough.  When the olive oil heats up, add a tablespoon of sesame oil.  Give the sesame oil about one minute to infuse with the olive oil.  Add the sturgeon fillets and cook for about 2 – 3 minutes per side.

The outside of the fillet should be just lightly brown.

Serve with rice, green beans, or any side you like.  This is a refreshing recipe, with a true taste of the sturgeon. 

 

Salmon With Beer Braised Onions

3 large onions, halved and thinly sliced
1/4 cup beer or water
1 tablespoon of fresh thyme leaves (dried thyme will work, but the fresh tastes better)
kosher salt
fresh ground pepper
olive oil for coating
4 table spoons butter, cut into small pieces
4 (6 ounce) salmon fillets

I think the best salmon for this recipe is Coho.  However, I have used this recipe using, King, Pink and Chum salmon.  Yes, that is right, Chum salmon.  Chum is actually good for more than just smoking. 

Place the onions, beer or water, thyme a good pinch of kosher salt and some ground pepper (to taste) in a large , deep skillet .  Cover and cook over medium heat for 20 minutes.  Remove the cover and continue boiling until all of the liquid has evaporated and the pan is dry.

Meanwhile, preheat oven to 425 degrees F.  Lightly coat an ovenproof casserole dish with olive oil.  When onion pan is dry, remove from heat and stir in butter, 1 tablespoon at a time.  Cover and set aside.

Season the fish all over with kosher salt and pepper.  Heat some olive oil in a large nonstick skillet over high heat.  Sear the fish 1 minute per side.  Transfer fish to the casserole dish.  Place casserole dish in oven and bake 8 minutes. 

To serve, divide the onions and place onions on plate and serve salmon on top of the onions. 

 

Salmon Tartare

1 pound skinless salmon fillet
2 shallots diced
1 tablespoon capers, drained and chopped
1 bunch fresh chives, thinly sliced
Juice of one lemon
Tabasco to taste
Kosher salt and fresh ground pepper to taste

Finely dice the salmon.  Be careful you do not tear the flesh.

In a bowl, combine the salmon, shallots, capers, chives, and lemon juice.  Mix well and season to taste with Tabasco, kosher salt and pepper.  Refrigerate 4 hours before serving.  Serve on toast, crackers, or thinly sliced baguette. 

***I usually use 1/2 tsp of Tabasco, a big pinch of kosher salt, and a tbsp of ground pepper.  This is just a guide, you can adjust to suit your taste)  Also, I use coarse ground salt for 99.9% of my cooking.  If you are unsure of this recipe, let me assure you it is awesome!  The acid from the lemon juice cooks the fish.  *Warning*  If you make his for a dinner party, make twice the amount.  Your guests will love it and eat it all!

 

Ridge to River Outdoors Salmon

4-5 salmon steaks or filets (Skin on)

1/3 c. soy sauce

1 T. crushed garlic

¼ c. brown sugar

1 T. mustard

Lemon slices

4-5 bacon strips

Mix soy sauce, garlic, brown sugar and mustard in a ziplock bag.  Add salmon and marinate for 30 min. at room temperature, turning frequently.

Lightly coat a baking dish with a non-stick spray.  Place salmon in a baking dish, skin side down with room between filets.  Reserve marinating liquid for basting.  Place one lemon slice and one bacon slice onto of each salmon piece.  Bake at 350 for 15-30 minutes depending on thickness of fish.  Baste occasionally with remaining liquid.

Enjoy smoky flavor!

*Note -  My wife developed this recipe and I had my reservations about marinating the fish in a soy sauce base.  I thought it would be salty, I was wrong.  This is one of the best recipes for salmon I have ever tasted. 

We like to use Coho Salmon for this recipe however we also use it with Pink and King Salmon.  Try it with Trout, Kokanee, and other fish and see what you think.

 

 Simple Salmon

Lately we have been catching limits of bright pink salmon.  Many anglers comment they will have to fire up the smoker to cook the pinks.  While properly smoked salmon is very tasty, when you catch fish this bright the meat is still very firm and can be used in many recipes.  Like most salmon, pink salmon is very easy to cook.  While there are many great recipes, I often like to have my salmon simple.  Give this a try.

 

salmon steaks or filets (Skin on) for however many you intend to feed.

 

coarse kosher salt

black peppercorn

1 tablespoon sesame oil

extra virgin olive oil

 

Your salmon filets or steaks should be clean, cool and dy to the touch.  Using a pepper mill, pepper both sides of the fish.  Using a generous pinch of kosher salt, salt both sides of the fish and let sit covered for 1/2 hour.  Now you can either grill the fish or cook it in a non-stick pan.

 

Non-stick pan: Put four about four tablespoons of extra virgin olive oil in a non-stick pan and heat the pan on the stove top to a medium high heat.  When the oil heats up and just a few moments before you put the salmon in, put in one tablespoon of sesame oil. (Sesame oil has a lower flash point than extra virgin olive oil) The sesame oil will infuse with the olive oil.  Put in salmon skin side down first.  Cook 2-1/2 - 4 minutes per side.  You will see the salmon cook thru.  You may need to adjust your heat a little, just do not let it burn.  Flip and cook the flesh side.

 

Grill:  Heat up grill to medium high heat.  Brush extra virgin olive oil on both sides of the salmon. Just before you put the salmon on the grill, brush the grill with some olive oil.  This will prevent the fish from sticking.  Put salmon on the grill skin side down.  After the salmon has been on the grill about a minute, lightly brush the top of the salmon with sesame oil.  Cook 2-1/2 - 4 minutes per side. When you flip the salmon, lightly brush the skin side with some sesame oil. 

 

Serve with fresh grilled or steamed vegtables and some rice.  This is a very fresh and simple way to have some salmon!