• 3 Limes
• 1/2 of a Red Onion
• 2 groups of Fresh Cilantro
• 1 jalapeno
• 1 tbl spoon Minced Garlic
• 1 tsp Sriracha
• 2 c Uncle Dans Ranch
• 2 Tomatoes
• 1 bag Coleslaw Mix
• 1 pack Street Taco Shells
• 1 tsp chili powder
• 1-2 tbl Montreal steak seasoning
• 1 tsp garlic powder
• 1 box Pride Of The West Fish Batter
• 1 box Panko Crumbs
• 1 Beer (any kind)
• 1 lb Sturgeon OR Cod

Method

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• 12oz Salmon in 1 inch cubes
• 4 slices Pepper Bacon chopped
• 1 1/2 cups chopped Onion
• 1 1/2 cups of diced Celery
• 2 tsp Minced Garlic
• 6 peeled and diced Red Potatoes
• 1 1/2 cups Chicken Broth
• 2 cans Creamed Corn
• 2 cans Whole Baby Clams OR 12 oz chopped Razor Clams
• 1/4 cup Flour
• 1 1/2 cups Half n Half
• Salt and Ground Pepper to taste
• 1 tsp Old Bay Seasoning

Method

1. Put chopped bacon into Large pot cook till it just begins to crisp.
2. Add Onion, Celery, and Garlic and cook till the veggies begin to soften (3-5 minutes).
3. Stir in the potatoes. Add Chicken broth and Old Bay seasoning. Bring to a boil. Reduce heat and cover, simmer for 10 minutes.
4. Stir in Salmon and Clams with liquid Corn
5. In a medium bowl whisk half and half and flour together until smooth, then stir into pot bringing it to a boil. Reduce heat and let simmer uncovered until the Salmon is cooked and the soup thickens.

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Cut up an onion and put on top of the fish. Fold the foil up over the top of the fish. BBQ on medium until almost done then mash up with a fork and drizzle BBQ sauce over the top leaving the foil open let cook until done this will melt the BBQ sauce into the cracks of the fish. Do not over cook as the fish will be very dry, let cool and enjoy.

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• 10lbs of salmon fillets
• 1 1/2 cups of rock salt
• 1x 2lb bag of brown sugar
• 1/4 cup minced garlic
• 1/2 cup yoshidas teriyaki sauce

Cut salmon fillets into pieces 1-2 inches wide put into a big mixing tub and mix all ingredients and fish together. Let stand for 1-2 hours or until it juices up then stir it around using rubber gloves and make sure to mix well. Put the tub in the refrigerator for 24-36 hours mixing every few hours.

Once the fish is ready rinse it off and pat the fish dry and put it on the smoker racks. I like to add ground pepper and powdered garlic to the top of the pieces before smoking. I have a propane smoker that I set on 220 degrees and it takes about 2 hours or so depending on how thick the fillets are.

Once the fish is firm to the touch and golden brown it is done. Let cool and enjoy.

The post Smoked Salmon appeared first on Ben Parker Fishing.

This popular mainstay of the breakfast menu at The Heathman Restaurant first ran in FOODday in 1991. It also has been featured in Sunset magazine and in “Best American Recipes 1999.” It uses hot-smoked salmon, which has a firmer texture than cold-smoked salmon such as lox.

Makes 6 servings

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In large saucepan or medium dutch oven, heat oil over medium-high heat and add fennel and green onion whites, stirring occasionally until lightly browned (8 minutes or so), add garlic and cook for 1 minute. Add tomatoes and cook, stirring occasionally, until the mixture is thick, about 5 minutes.  Add potatoes and 4 cups of water, season with salt and pepper (add more water, if necessary to cover potatoes).  Simmer until potatoes are tender, about 15 minutes.  Gently stir in fish and green onion greens and simmer until fish is cooked, about 5 minutes  Garnish with chopped fennel fronds.

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Preheat oven to 400 degrees.  Cut four, 12X17 inch pieces of parchment paper; fold each in half crosswise to make a crease then unfold and lay flat.  Toss mushrooms, asparagus and green onions with oil in a large bowl.  Sprinkle with lemon zest and salt and pepper. Remove asparagus from mixture and divide evenly among parchment pieces creating a bed on one side of the crease.  Top each with 1 piece of fish, then the mushroom mixture.  Drizzle each serving with 1 tablespoon of water.  To close, fold paper over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.  Bake packets on 2 baking sheets, for 9 minutes.  Carefully cut open packets with shears (be careful of the steam).  Serve with brown rice and lemon wedges for squeezing.

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Rub:

• 2tbl Sugar
• 1tbl Chili Powder
• 1tea pepper
• 1/2tbl spoon ground Cumin
• 1/2tbl Paprika
• 1/2 tbl Salt
• 1/4 tea dry mustard
• Dash Cinnamon

Coat salmon with mixture.  Heat oil on medium heat.  Place salmon in pan and cook for 2 minutes. Turn and reduce heat to med low and cook for 6-8 minutes.  Enjoy!

The post Blackened Salmon appeared first on Ben Parker Fishing.

Bring to a boil, simmer on low for ten minutes.

Place individual serving size of salmon in seasoned water and cover with lid and poach until done, 10 to 15 minutes.

The post Poached Salmon appeared first on Ben Parker Fishing.

Cut tuna into 1 inch thick slices. Wrap each piece with bacon and secure with toothpicks.  Mix olive oil, seasoning and salt and pepper in a small bowl and baste tuna slices.

BBQ bacon wrapped fillets turning frequently to sear the bacon and baste fillets with seasoned olive oil until done.  Tuna is done when turned white and bacon is crisp.

The post Tuna Bacon Wrap appeared first on Ben Parker Fishing.