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Old 09-27-2004, 11:06 AM   #11
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Here's one we used to do at work. It's great. This recipe is from the "Dinosaur BBQ Cookbook".

Mutha Sauce
Yields: 3 - 3 ½ c

2 T vegetable oil
½ c minced onion
¼ c minced green pepper
1 small (canned) jalapeno pepper, seeded and minced
Pinch each salt and black pepper
1 T minced garlic
One 15 oz can tomato sauce
1 c Heinz ketchup
½ c water
¼ c + 2 T Worcestershire sauce
¼ c cider vinegar
2 T lemon juice
2 T molasses
2 T cayenne pepper sauce, such as Louisiana Brand Hot Sauce
2 T spicy brown mustard
¼ c + 2 T c dark brown sugar, packed
1 ½ t chili powder
1 t coarsely ground black pepper
¼ t ground allspice
1 ½ t liquid smoke, optional

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños, and give them a stir. Season to taste with salt and pepper, and cook until soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the liquid smoke. Bring to a boil, then lower the heat to a simmer. Simmer for 10 minutes. Swirl in the liquid smoke and let the sauce cool. Cover and refrigerate.

Poached Salmon with Dill BBQ Sauce
Serves: 4

Two 8 - 10 oz boneless salmon fillets
Salt and pepper, to taste
2 T butter
3 T garlic, mined
1 T ginger, minced
1 ½ c dry white wine
1 c water
1 c Mutha Sauce, in all
6 sprigs fresh dill
6 fresh sage leaves
1 T black peppercorns, whole
1 ½ t whole mustard seeds
1 T Dijon mustard
1 T chopped fresh dill
Black pepper, to taste

Season fish with salt and pepper to taste. Use a pan big enough to hold all the fish fillets at once. Melt the butter over medium heat. Add the garlic and ginger and let it sweat for 2 minutes. Do not brown the garlic and ginger.
Add the wine, water, and ½ c of the Mutha Sauce. Add the dill, sage, peppercorns, and mustard seeds. Bring to a boil. Immerse the salmon, skin-side down. Bring to a bubbly boil for 30 seconds. Cover loosely with a lid and lower the heat. Simmer 10 - 15 minutes, or until done. Strain the sauce into another pan. Turn the heat to high, and boil. Reduce for 2 minutes. Add the Dijon mustard, remaining Mutha sauce, dill, and pepper. Whisk to combine.
Divide the salmon into 4 equal portions, and plate it with a little of the reduced sauce over top.
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Old 10-11-2004, 06:58 PM   #12
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ANyone ever cook a whole salmon in the dishwasher???? I found this recipe in the newspaper about 35 years ago and hve done it several times. Open it up and evenly spread in layers thinly sliced lemon, carrots, celery and onions, sprinkle with fresh chopped dill, S&P to taste and fresh minced garlic. Pour 1 cup of dry white wine over, close and repeat on the outside. Double wrap it in heavy duty foil and seal each piece of foil separately. After running the dishwasher through the rince cycle when it is empty to remove lingering whatevers, put it on the top shelf (separate the tong things so you do not puncture the foil, and run through one complete cycle. Remove and check for doneness, if needed run through the rinse cycle only. Let sit for 10 minutes, remove and place on a platter and open it up and grab the large end of the spine bone which should completely pull out clean. Add fresh lemon and dill to the serving platter. You can serve it with the juices/vegies on the side or pour over or put them in a bowl and refrigerate and it is a good fish aspic for the next day.
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Old 10-11-2004, 08:00 PM   #13
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norgeskog, I've heard of this too. sounds like an interesting way to cook. thanks for the reminder!
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Old 10-15-2004, 09:32 PM   #14
 
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Our family prefers salmon barbequed...

First method: Planked Salmon
Obtain a cedar plank roughly the length of your fillet, and soak the plank 4-12 hours in water.
Using the ready made low carb "Herb and Garlic" meat marinade, marinate the fish's boned flesh for three hours (leave skin on)
Heat bbq to full blast
Season the one side of the plank with sea salt and lay the fillet, skin side down on it. Sprinkle fillet with sea salt, pepper and minced garlic.
Set the plank on the grill, and close the hood.

Cook until its done to your own taste for doneness. Have a spray bottle of water on hand as plank will be burning. Plank can be used about three times, so take care of it...

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Method #2 Smoked Salmon

Prepare salmon in marinade as above, but reducing the amount of salt, as smoke will add its own sense of saltiness.

Soak about a quart of mesquite chips for an hour. (Alder will work equally well, or better, but you work with what you can get your hands on!)

Bring BBQ to medium heat, then extinguish one side, and grease that side of the grill. Place the salmon on the greased "cool" side of the grill. Place drained but wet mesquite chips on the opposite (hot) side and allow the smoke to billow as you close the hood...

I personally like this a little overcooked, but suit yourself...
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