• 2 salmon filets (approx. 1/2 lb each)
• olive oil
• tartar sauce

Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.

Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.

                        Baked Salmon with Dill Mustard Sauce

1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste

Preheat oven to 350 degrees F. Line the bottom of an ungreased baking pan with aluminum foil. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.

In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.

•      4 salmon steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned
•      1.25 cups soy sauce
•      1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine), or sherry
•      6 Tbsp granulated sugar
•      3 garlic cloves, minced or pressed
•      1 Tbsp minced or grated ginger root
•      1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves.

To prepare the salmon: quickly rinse the salmon under cold running water and pat dry with paper towels.

Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces.

Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish.

Cover and refrigerate for 2 hours, turning the fish occasionally.

Let come to room temperature before cooking.

Prepare grill.

Remove the salmon from the marinade, reserving the marinade.

Place the fish on an oiled grill rack.

Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness.

Serve the salmon at once with reserved marinade as dipping sauce.

Makes 4 servings.
 

                          Baked Rainbow Trout

Ingredients

• Trout
• Celery (diced)
• Onion (diced)
• Green Pepper (diced)
• Garlic (minced)
• 1 can Italian Stewed Tomatoes

Bone fish and place into a non-reactive pan or dish. Cover fish with sautŽed onions, celery, green pepper, garlic and a can of Italian Stewed Tomatoes. Place in a 350-degree oven and cook for 15 minutes.

                                 Venison Jerky

Cut meat 1/4' thick and 3/4' wide.

3# Lean Venison (No Fat!)
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce

Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam (or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding.

NOTE: To prevent meat from falling thru oven racks cut hardware cloth (metal 1/4" mesh) and place on top of oven racks.
Source: Ralph L. Kebl, Manitowish Waters, WI

In a shallow dish or pie plate, combine:

• 1 cup Parmesan cheese, freshly grated
• 1/4 cup seasoned breadcrumbs
• 1 tablespoon flour

Dip the duck breasts in an egg wash, then into the Parmesan-breadcrumb mixture.

In a heavy skillet, heat a small amount of olive oil and sear the duck until golden brown on both sides.

Place the breasts in a 9X13 glass baking dish and top each with a slice of Mozzarella cheese.

Add a small amount of olive oil to skillet and add:

• 1/2 cup chopped onions

Sauté the onion until soft, then add:

• 2 cups of your favorite pasta sauce
• A splash of red wine

Stir until heated, then pour over the duck breasts and bake at 350 degrees, uncovered, until the mixture is bubbly and the cheese is melted.

Serve with spaghetti and top with more grated Parmesan.