Salmon with Red Curry Balsamic Vinegar Reduction

• 4 salmon fillets
• salt and pepper to taste
• 1 cup chopped scallions
• 2 tsp Thai red curry paste
• 2 tsp brown sugar
• 2 cups orange juice
• 1/2 cup balsamic vinegar
• 1/4 cup soy sauce (adjust to taste)
• 2 tbsp canola oil
• (all portions approximate -adjust to taste)

1. Heat the canola oil in a shallow frying pan on medium heat. Add salmon fillets skin side down and brown for about 2-3 minutes. Then turn salmon over and brown the other side for another 2-3 minutes or less, depending on thickness. Be careful not to overcook the salmon. If in doubt, use a knife and fork to gently part flesh (without breaking fillet) to make sure it's moist inside, but not raw.

2. Set salmon aside in a dish and cover. Add scallions and red curry paste to the same frying pan with the salmon drippings on medium high heat, and stir until scallions are wilted and red curry paste is well mixed in.

3. Add orange juice, balsamic vinegar and brown sugar to the frying pan and stir. Simmer on medium to low heat. As mixture reduces, taste and adjust ingredients according to personal preference. Splash in some soy sauce to round out the flavor, again adjusting the amount according to taste.

4. When mixture has reduced to a thick sauce, lower heat. Put salmon on serving dishes with sides (suggested sides: white rice and a steamed vegetable). Pour reduction over salmon, serve and enjoy!

Asian Salmon

INGREDIENTS
2 pounds salmon filets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water

DIRECTIONS
1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.

3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Salmon Patties

Ingredients
1 egg
1 cup plain bread crumbs or finely crumbled saltines
1 can pink salmon, drained
Sprinkle of lemon pepper, to taste

Preparation
Mix all ingredients in a bowl until thoroughly combined. Shape into 3/4" thick, tennis ball-sized patties. Lightly brown in hot oil on both sides to form a crispy crust. Serve with ketchup, lemon juice, and/or cocktail sauce.

Bourbon Salmon

INGREDIENTS
4 tablespoons butter
1/2 cup dark brown sugar
4 (6 ounce) salmon steaks
1/3 cup bourbon whiskey

DIRECTIONS
Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

Maple Salmon

INGREDIENTS
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon


DIRECTIONS
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Firecracker Salmon

INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Miso Salmon

Ingredients
1/4 cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 tablespoon chopped fresh chives
Preparation
Preheat broiler.
Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.
Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives