So what do you do with the HUGE amount of fillets we're
going to send you home with? Here are some of my friends (MuskyBob, FLXTroutman, and others from www.LakeOntarioUnited.com)
recipes! If you have a good one and you'd like to post it please feel free to e-mail it to me at CaptRick@crazyyankeesportfishing.com
of our Customers Recipe!
1/4 cup bourbon ( Put another 1/4 cup in an old fashioned glass with
ice for sipping at the grill)
1/4 cup Orange
Juice (fresh is best)
1/4 cup soy sauce (lo
1/4 cup packed brown sugar
1/4 cup chopped green onions
3 table spoons of fresh chives
2 table spoons of fresh lemon juice
2 garlic cloves chopped
Put all 8 items above in a bag with 4 salmon filets for 11/2 hours remove and grill
for 8 minutes or until meat flakes and serve. (do not turn fish on grill just place skin side down and cook on medium high
for 7 to 8 minutes dependent upon thickness. You will think you died and went to heaven when you taste them.
Adirondack Smoked Salmon
2 Tbs. Garlic
2 Tbs. Kosher or Sea Salt
1 Tbs. Cayenne Pepper
1 Cup Brown Sugar
64 Oz. Apple Juice or
1/2 Cup Soy Sauce
1/2 Cup of Maple Syrup
Rinse fish and place in brine for 24 hrs. Remove
and rinse once and set aside to dry, or pat dry with a paper towel to speed it up a bit. Allow a pelicle to form (dry shiny
surface). Place in smoker and smoke for approx. 3.5 hrs. Allow to cool, package in vacuum sealer bags, freeze till you want
Adirondack Smoked Salmon Casserole
skinless smoked salmon fillets
1 lb. bag wide egg noodles
2 cans cream of mushroom soup
frozen yellow corn
½ bag frozen sweet peas
4 soup cans whole milk
1 cup grated Parmesan cheese
6 teaspoons Old Bay Seasoning
black pepper to taste
Preheat oven to 350
Prepare noodles according to package directions, drain and put back in the pot.
Crumble the smoked salmon
into pieces & add to pot
Add remaining ingredients
Stir well to mix it up & dump into well-buttered
9x13 casserole dish
Cover with aluminum foil and bake for 1 hr. (Remove foil the last 15 min. to brown)
dish on table & guests may serve themselves
Notes: I don’t add salt to this
because the smoked salmon usually has enough salt in it already. I use my smoked salmon that has been done with an apple
juice/maple syrup brine and smoked with maple chips then frozen.
Also, the top of the casserole can be dressed
up with crumbled potato chips and fresh parsley sprigs just prior to serving if you want to be fancy.
works well with Smoked Brown Trout also
Adirondack Fish Fry
6 fish fillets (walleye
are exceptionally good)
12 cans or bottles of beer
1 gal. zip-lok bag
1 tin pie plate
1 cup of corn meal
1/4 cup of buttermilk pancake mix
2 large eggs
1/2 tsp. black pepper
1 tsp. salt
1 tsp. Old Bay Seasoning
juice from 1/8th lemon wedge
1 bottle of peanut oil
In pie plate, stir/wisk eggs, lemon juice, 3 oz. of beer (drink remainder of can/bottle).
In zip-lok, combine
Have another beer.
Pour oil into fry pan & heat until the pan "sings"
(when hot it will *ping* *ping*).
Dip fillets one at a time into pie plate mixture getting a good coating on
Drop into zip-lok mix, seal, & toss well until all are coated.
Remove & place in hot
oil & cook until golden brown.
Serve with home fried potatoes, corn, & lemon wedge.
Vermouth and Parmesan
Baked Fish Recipe
fillets into milk and then into a mix consisting of 2/3 Parmesan to 1/3 bread crumbs. Place into pyrex glass with the bottom
covered in butter and add 3-4 tablespoons of vermouth, 1-2 tablespoons of lemon juice, and 1-2 table spoons of Chardonnay
to every 1# fillet. Add salt and pepper as needed.
(You can add the remaining Parmesan bread crumbs to the dish,
but you may want to add more Vermouth, Chardonnay, and Lemon Juice.)
Bake at 450 degrees for 14-20 minutes (depending
on fillet size) and enjoy.
-1/2 cup packed brown sugar
-1/2 cup bourbon
-1/2 cup apple juice or cider
-1 tsp black pepper
-1 large salmon fillet
-1 cup chopped pecans
-1 tbsp butter, melted
-1/2 tsp salt
In a large zip-loc bag, combine brown sugar, bourbon, apple
juice/cider, and pepper. Seal and mix. Add salmon, seal and shake to distribute. Refrig. 2-3 hours.
Heat oven to
400 degrees. Spread chopped pecans on baking sheet. Bake pecans at 400 degrees for 5 minutes or until toasted. In small bowl,
combine toasted nuts, melted butter and 1/2 the salt.
Remove salmon from marinade, place on baking sheet, and sprinkle
on remaining salt. Spread pecan mixture on top of salmon. Bake at 400 degrees for around 15 minutes or until fish easily
flakes with a fork. Meanwhile, place marinade in small saucepan and boil 3 minutes.
Serve salmon with cooked marinade.
Great with angel hair pasta.
Pistachio mustard salmon
Your favorite trout or salmon fillet (skin off)
grey poupon (pardon me)
fresh rosemary (dried is too
much like eating straw unless ground)
dill , thyme.
Pistacio nuts (shelled)
(or any puffed rice cereal, unsweetened)
olive oil (evoo) if you watch Rachael ray
This dish does take some time to make but it's well worth it in the end.
For the nut/rice coating put the shelled
pistachio nuts and the puffed rice in a food processor, and puree until finely ground.
Put that mix into a shallow
In a separate bowl add flour and your favorite seasonings.
In a third bowl add the eggs, mustard, and
the fresh herbs (chopped fine)
Take the fish fillet and rub in the seasoned four.
second- take the fillet
and dip into the mustard/egg/herb mix until evenly coated.
Third - take the egg/ mustard/ herb fish and coat with
the nut/rice mix.
Now the fish is coated. put the evoo into a sauté pan and heat on low heat.
the oil is heated add your coated fish and cook until lightly browned , then turn the fillet and do the same.
fillet won't be fully cooked so baking in the oven at 350degrees will be needed, or if you are very impatient the browned
fish fillet could be nuked.
Like I said this
dish takes a lot of time , and preparation to prepare.
Accompanying the fish with something as simple as honey,
raspberry vinaigrette, a sweet barbecue sauce, or your favorite sauce, (not tarter) , would be fine.