koke recipies

[Bmarsh]

Lets hear your recipes for kokes.

Have a half a limit of fillets in my fridge and want to try out your guys methods for cooking them.
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[Metalheadgene]

It does not get better than this one right here!

1/2 Gallon of Water
1 Cup Pickling Salt
2# of the darkest, heavy-molasses type Brown Sugar
1 Cup real Maple Syrup
Clean and slice fillets of salmon (against the grain) into 1/2" slices.
Mix brine and soak salmon slices for 1 to 2 days.

To smoke, use a mixture of cherry, madrone (it's good with alder substituted if you can't find madrone), and apple in a smoker and depending on the weather smoke from 8 hrs to 1-1/2 days (the colder the days the longer the smoke).
NOTE: halfway through the smoke, brush the salmon with a mixture of 3/4 Cup honey and 1/4 Cup water.
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[prettyfish]

Here is an easy one. Soak your fillets in buttermilk for about 20 minutes then pull them out, salt and pepper roll in any butter milk pan cake mix place in the fridge for about ten minutes then deep fry them, way easy and amazing.
If you want something a little more complex try this one. Cook some lentils in chicken broth. When they are almost done add some diced shallots or onion, roasted red pepper diced, and minced garlic, salt and pepper to taste. Mean while in a roasting pan cut up some bacon stripes into thirds and bake when the bacon is almost done pull it out and lay your fillets on it and cook untill done. to dish it get a large serving plater pour the lentils on it then put the fish and bacon on top. It is not the prettiest of presentation's but it is just plain good.
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[BorntoFish01]

geno, where in heck are you getting madrone? only place i've ever seen it is growing in the wild in california.
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[Lundman]

Google search on "cedar plank salmon recipes"...
they are great on the BBQ

Cover the fillets with fresh ground pepper, red onion & fresh lemon juice.

Easy and great tasting..

If you're looking for a great smoke salmon recipe try looking on that ifish forum - they have a great one over there... yummy
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[MMDon]

Now you have me on that one. Why would you want your fish to be overpowered by the flavor of a cedar plank? It's stronger then the delicate taste of the fish.

How about just heating the oven to 450. Spray skin side with olive oil, place on tin foil and cook until the skin bubbles. Flip the fish season lightly with garlic powder and lemon pepper, spray lightly with olive oil and cook 5 more minutes. Upon removing fish from oven season lightly with dill and lemon juice and serve with capers.

This recipe will elevate the fish!

Maybe this one for you deep fry fans.

Season flour lightly with Chili Powder, Garlic Powder, and Lemon Pepper. Coat the fillet in the seasoned flour, dip in milk and re-coat. Allow to chill on a wax paper covered cookie sheet in the fridge for 15 minutes.

Dipping Sauce:
In a small bowl wisk
1/2 Cup Sour Cream
3 Tbs. Ketchup
1 tsp. lemon juice
1 tsp horseradish
Dash of Tabasco
Sprinkle of Cayenne Powder

Remove fillet pieces from fridge and deep fry for 2 1/2 minutes.

Serve with dipping sauce.and lemon.
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[Bmarsh]

Thanks for the recipes fellas. I'm going to try one of the fry methods tonight as the fryer is already out..... may as well give it a go before I clean it up.
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[windriver]

I have had salmon bbqed on the cedar plank in Alaska. It was really good, but that is with thick pieces of salmon.

Windriver
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[Metalheadgene]

[quote BorntoFish01]geno, where in heck are you getting madrone? only place i've ever seen it is growing in the wild in california.[/quote]

You are correct my friend. My madrone connection went dry years ago so I stick with the apple, alder and cherry[]
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[Spoons]

Big ones...
Filet, Johnny's Seasoning salt, pan fry in canola.
Little ones...
Clean them out nd o the same thing.

Fried potatos and onions, and baked beans on the side.[cool]
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[gettingthereok]

fry in olive oil, garlic salt and pepper fry skin crisp, best part is crisp skin, eat on top thai jasmine rice, thai rice is worth the extra$ .
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[DeeCee]

I like to soak my kokanee fillets (skin on one side) in orange juice with a couple of tablespoons of lemon juice added in a plastic baggy in the fridge for about a half hour.
After soaking take out and pat dry with a paper towel and massage a smoked chilpolte dry rub into the flesh and then bake in the oven. Coat the pan with Pam spray or very lightly oil the pan so the skin side down won't stick to the pan. When done take a fork and take the meat of the skin and MMMMMM! Try it-you'll be supprised how good it is. You can find the smoked chilpolte dry rub at Walmart in the food section.

DeeCee [fishon]
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