by webguy | May 7, 2012 | Recipies
1 wild salmon side (about 2 1/2 pounds), skin-on and pin bones removed 1 (14- to 16-inch-wide, 7-inch-long) cedar plank 3 medium fresh lemons, cut in half horizontally 2 teaspoons olive oil 3/4 cup whole-milk plain Greek yogurt (7 ounces) 1/2 cup finely chopped fresh...
by webguy | May 7, 2012 | Recipies
4 (6-ounce) wild salmon fillets (preferably wild), pin bones removed 1 tablespoon coconut oil 2 tablespoons dukkah 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preparation Heat the oven to 425°F and arrange a rack in the middle. Rinse wild salmon,...
by webguy | May 7, 2012 | Recipies
olive oil, for coating the aluminum foil 1/2 cup mirin 1/2 cup red miso paste 1/4 cup packed light brown sugar 1/4 cup soy sauce 2 tablespoons peeled and grated fresh ginger (from about a 2-inch piece) 1 wild salmon side (about 3 1/2 pounds), skin on and pin bones...
by webguy | May 7, 2012 | Recipies
For the glaze: 1/3 cup maple syrup 3 tablespoons whole-grain mustard 1 teaspoon cider vinegar 1/2 teaspoon finely chopped fresh thyme leaves 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper For the fish: 4 (6-ounce) wild salmon fillets, skin on olive...
by webguy | May 7, 2012 | Recipies
1 pound firm ripe apricots, halved, pitted 2 tablespoons fresh lime juice 2-3 tablespoons sugar Greek-style yogurt or vanilla ice cream Fresh tarragon leaves (optional) Preparation Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat,...
