RECIPES

Grilled Salmon
Salmon Fillet
Olive Oil
Ranch Dressing
Spice blend of your choice
Brown Grocery bag


Cut the brown grocery bag with a scissors so you have a single flat side.
Then place the salmon fillet on the bag on a cutting board and with an exacto knife or razor, cut around the fillet and discard the paper you trimmed away.
Coat the fillet with olive oil and season with whatever seasonings you like. I generally use Emeril’s essence or season salt, fresh ground black pepper, garlic salt, onion powder, crushed dried parsley, the juice of a lemon and fresh chives
I use a gas grill but charcoal would work too. Preheat grill on high. When hot, turn heat down to low. Next place the fillet that is on the bag onto your grill. Cook for 20-25 minutes.
Just before the fillet is done spread the ranch dressing over the top of it and close the lid down on your grill and give it a minute or two.
Now take a spatula and remove the fillet by getting just under the flesh. The skin will have stuck to the bag making clean up very easy. Simply let cool and then pull the bag & skin off of the grill. The bag won't burn because the natural oils in the fish soak into the bag. On Lake Michigan trout and salmon, I turn the fillet over and remove the gray flesh with a fork before I serve.
This recipe has wowed many people that don't like Salmon and often think it tastes too fishy...I promise you by preparing it this way everyone will enjoy it.

Salmon Chowder
1/2 stick butter
1/4 cup flour
1/2 cup chopped onion
6 slices of bacon sliced
1/2 cup diced celery
1.5 teaspoons of garlic powder
1 tablesppon of old bay seasoning
1.5 cups diced potatoes
1/2 bag baby carrots cut to bite size
1 cup chicken broth
1 teaspoon of salt
1 teaspoon ground black pepper
1 teaspoon parsley
1 teaspoon dried dill weed
at least two 6" salmon fillets, deboned, cubed to about 1"
1 qt. whole milk
1 15oz can of creamed corn
1 teaspoon cornstarch
1 12oz package of cream cheese

#1 saute bacon, then add butter, onion, broth, celery, carrots and garlic powder & cook until onions, carrots, and celery are tender. Stir in taters, old bay seasoning, parsley, salt, pepper and dill.

#2 bring to boil, and reduce heat. cover and simmer 20 mins, or till taters are tender.

#3 stir in salmon, milk, creamed corn, flour, cornstarch, cream cheese. Cook on medium, stirring frequently untill heated through.


Parmesan Walleye Supreme

Four walleye filets
1 cup olive oil
1/4 pound butter
One sliced onion
Salt, Pepper to taste (add paprika, if you wish)
One cup freshly grated parmesan cheese

Pre-heat oven to 350 degrees, then arrange the filets in a glass baking dish. Add sliced onions, preferably mild onions. Place several tabs of cold butter on top of each filet. Sprinkle heavily with the freshly grated parmesan cheese, then salt and pepper. Bake uncovered for about 25 minutes, or until the cheese on top just begins to brown. Remove from the olive oil and butter, drain and serve.

This dish goes especially well with a Ceaser Salad, fresh green beans from the garden, or fresh sweet corn. If the timing is wrong, go with frozen vegetables. Serve with a nice white wine such as Pinot Gregio, Chablis or Chardonnay.

In fact, you can add a nice, distinct flavor to this dish by adding a small amount of white wine to the olive oil.
RANCHERO PERCH

Take Ranch Doritos and crush them up. Dry your perch fillets with paper towels and dip the fillets in Ranch dressing. Roll the ranch dipped fillets in the crushed chips. Bake at 400 degrees for 20 minutes. Serve with whatever you love to eat fish with and enjoy. This would taste amazing with salsa also.