Big Bend Florida Sportsman Guide

Salmon Recipes

 Pan-fried Salmon with Sorrel,Apple, and Scallion

Author G 

                    4(4-6-ounce)fish fillets (boned and skinned)

                    Salt and freshly ground black pepper, to taste

                    Juice of 1 lemon

                    1 tablespoon vegetable oil

                    4 tablespoons butter, divided

                    2 Granny Smith apples, peeled and diced

                    1 bunch scallions(green onions)chopped

                    1 small bunch sorrel, shredded (about 8 leaves)

                    1 teaspoon chopped fresh parsley

                    1 lemon, sliced

Dry fish on paper towels. Season with salt, pepper and lemon juice. Put oil and 2 tablespoons of the butter in a large skillet; heat over medium high heat. Put the fillets (presentation side down) in hot fat. Fry until golden brown and turning at least once.  Combine remaining 2 tablespoons butter, apples and scallions in saucepan. Gently cook over medium heat about 2 minutes. Divide apple relish amoung 4 serving plates. Place cooked fillets on top of relish. Sprinkle shredded sorrel and chopped parsley over fillets. Garnish with lemon slices. Makes 4 servings.

Smoked Salmon

Author Clint

6# fillet of salmon, brined for 4 hrs in 1 part salt, 3 parts sugar 12 parts water and fresh dill. Season on the grill. Charcoal fire at 180*.

 After 3 hrs toss the pecan on the fire.....another hr. and it's done