Asian Grilled Salmon (Stefanie)

1 side fresh salmon, boned but skin on (about 3 pounds)

Marinade:

2 TBS. Dijon mustard

3 TBS. good soy sauce

6 TBS. good olive oil

1/2 tsp. minced garlic

Light a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces.  Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl.  Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill (You can place on foil to keep it from sticking even more); discard the marinade the fish was sitting in. Grill for 4 - 5 minutes, depending on the thickness of the fish.  Turn carefully with a wide spatula and grill for another 4 - 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.  Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Bacon Wrapped Salmon (Josh)

1 Large Fresh Salmon Filet

1 cube butter

5-8 pieces raw smoked bacon

Seasoning Salt

Cut one long piece of Aluminum foil, spray with PAM and place salmon filet on.  Place bacon strips side by side atop and across filet until it is covered.  Cube butter and sprinkle cubes across filet.  Shake seasoning salt over entire meal.  Fold sides of Aluminum foil in, and roll the long ends into a “tent”.  Cook in the oven at 450° or on the grill on medium-high heat 8 - 10 minutes or until fish is tender and flaky.

Salmon Cheese Ball (Leon)

1 - 3 or more 8 oz. cream cheese package                          

3/4 to 2 tsp. Johnny's Seasoning                    

1/2 tsp. garlic salt                                         

1 TBS. chopped green onions

8 oz. smoked salmon per 8 oz. cream cheese

Chopped Pecans or walnuts

Allow cream cheese to come to room temperature.  Mix Cream cheese, salmon, seasonings, and green onions.  Form into ball and roll into chopped nuts.  Refrigerate.  Enjoy!