Uncle Bills Salmon Nuggets Recipes

Steps:

• in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.
• Place salmon filets in a casserole dish that is large enough for the filets, skin side down.
• Pour the marinating mixture over the salmon and coat well.
• Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.
• To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.
• Preheat oven to 400°F.
• Heat butter and oil in a frying pan on medium-high heat.
• Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.
• Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down.
• Pour the pan juices and the marinade over the salmon.
• Sprinkle salmon with dried dill weed.
• Bake in preheated 400 F oven (uncovered) for 5 to 7 minutes or until fish flakes easily with a fork.
• The salmon should be firm, but not dry; do not overcook.
• Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice.
• For those who find sweetness overtakes the flavor of salmon, I suggest that you reduce the Maple Syrup to 1/4 cup.
• This recipe can be doubled without any problems.

Steps:

• Combine maple syrup, chipotle powder, and salt in saucepan and bring to a simmer over medium heat. Reduce heat to low to keep warm.
• Place croutons in the bowl of a mini food processor; pulse until crushed into fine crumbs. Transfer to a shallow bowl. Whisk egg in a separate bowl.
• Preheat the air fryer to 390 degrees F (200 degrees C).
• Sprinkle salmon lightly with sea salt. Lightly dip salmon into egg mixture, letting excess drip off. Coat salmon in crouton breading and shake off extra. Set on a plate and mist lightly with cooking spray.
• Spray basket of the air fryer with cooking spray. Place salmon nuggets inside, working in batches to avoid overcrowding, if necessary.
• Cook in the preheated air fryer for 3 minutes. Gently turn salmon pieces, spray lightly with oil, and cook until salmon is cooked throughout, 3 to 4 more minutes. Place on a serving platter and drizzle with warm chipotle-maple syrup. Serve immediately.

Steps:

• Remove skin and bones and discard before using salmon.
• In a mixing bowl, add salmon including juices and mash well.
• Add onions, mayonnaise, lemon juice, 1 cup of bread crumbs, mustard, Tabasco sauce, beaten egg, thyme and pepper.
• Mix with a fork until well blended.
• Shape mixture into 1 inch balls, then flatten slightly with a fork.
• Roll nuggets in remaining bread crumbs.
• In a frying pan, heat butter on medium-high heat.
• Swirl to cover bottom of pan.
• Add nuggets and cook over high heat for about 1 1/2 minutes on each side or until lightly browned.
• TO MICROWAVE THE NUGGETS.
• Place nuggets in a circular pattern on a shallow microwave-proof dish, leaving the center clear.
• Microwave uncovered on HIGH (full power) for 2 minutes.
• It is not necessary to turn them over.
• Let stand for 2 minutes before serving.

Steps:

• Cut the belly and remove entrails and discard.
• Wash inside well with cold water.
• Remove head and tail of salmon and discard.
• Cut off fins and scrape scales off fish.
• Rinse salmon with cold water and pat dry with paper towels.
• Place salmon on doubled aluminum foil (large enough to wrap around salmon and to fold the edges so that it is sealed).
• In a small mixing bowl, mix together garlic powder, black pepper, seasoning salt and dried dill weed.
• Sprinkle cavity and exterior with this mixture.
• If using fresh dill, lay it whole in the cavity.
• Layer sliced onion and lemon inside fish cavity.
• Bring edges of aluminum foil up around the salmon.
• Before closing, pour olive evenly over salmon.
• Now add 1/2 cup of water.
• Fold aluminum foil over salmon and seal all edges to make air tight.
• Place wrapped salmon directly on barbecue grill.
• If baking in oven, place wrapped salmon on a metal tray and on the middle rack.
• COOKING TIME.
• Preheat barbecue or oven to 425 degrees F.
• Measure fish"closed" at the thickest point before stuffing with onions and lemon.
• For each 1 inch thickness of fish, bake for 15 minutes.
• Example: If fish is 2 1/2 inches thick, cooking time would be 38 to 40 minutes.
• DO NO OVERCOOK, meat should be opaque and flake easily with a fork.
• When fish is cooked, remove from barbecue or oven rack and let rest for about 10 minutes.
• Use CAUTION when opening foil, as the steam could burn you.
• Mayonnaise may be used as an alternate for olive oil.
• Spread 1/2 to 3/4 cup evenly on both sides of exterior of salmon.
• Also, add water as noted above.

Steps:

• Rinse halibut steaks in cold water, then pat dry on paper towels.
• In a bowl, whisk eggs, add mustard and whisk until blended.
• In a shallow dish, combine garlic powder, dill weed, crushed cornflakes, parmesan cheese, and Italian seasonings; mix well to blend.
• Dip halibut steaks in egg mixture.
• Now place halibut steaks individually in dry mixture and coal both sides well.
• BAKING.
• Preheat oven to 450°F.
• In a 13 x 9 inch oven-proof casserole dish add olive oil and butter.
• Place dish in heated oven until butter melts.
• Place coated steaks in casserole dish in a single layer.
• Bake in preheated 450 F oven for 5 minutes, then turn over and continue to bake for another 5 minutes or until fish flakes when tested with a fork.
• DO NOT OVERCOOK halibut steaks.
• FRYING.
• In a large frying pan, melt butter with olive oil on medium high heat.
• Add steaks and fry for 5 minutes on each side or until fish flakes when tested with a fork.
• DO NOT OVERCOOK halibut steaks.
• Serve with with a nice homemade tartar sauce.

Steps:

• In a large mixing bowl, combine garlic, lemon juice, olive oil, ground cardamom, ground cloves, salt and mustard; mix well.
• On a plate, mix together sesame seeds and dill.
• Rinse salmon steaks; drain well and pat dry with paper towels.
• Add steaks to oil mixture (one at a time) and turn to coat well.
• Place steaks on plate with sesame/dill mixture (one at a time) and press to coat, turn over and press to coat.
• Lightly oil a mesh barbecue grill and place steaks on grill.
• Preheat barbecue to medium-high heat.
• Place steaks on the mesh grill onto the barbecue grill; close cover and grill for 10 minutes.
• Turn steaks over and continue to grill for another 10 minutes or until fish is opaque and flakes when tested with a fork.
• General rule of thumb, is about 20 minutes per 1 inch of thickness.
• Transfer steaks to individual plates and serve with lemon wedges.
• You may also use salmon fillets with skin on.
• Grill firstly with skin side down, then turn over and continue grilling until done.