Nuechterlein Family Salmon Recipes

(some of our favorites and others to try!!)

For the Simpleton’s of the Cooking World (no mess!!)
Lay 2 sheets back to back, shiny side up of HEAVY DUTY tinfoil on your cookie sheet, crimp up the edges to make it look like a cookie sheet itself so the oil and fish juice doesn’t ruin your new capri’s.  Drizzle a healthy amount of olive oil on the tinfoil, lay the fillets skin side down on the tinfoil AFTER YOU SCALE THEM IN YOUR SINK.  If you don’t know how to scale these fillets just run your sharp knife from tail to head on the fillet while holding it under slow running water in your sink.  You will see them come off.  Now season with a lot of Old Bay seasoning, and Lawry’s,  then garnish with onion circles, and put on the grill on medium to high heat until top is no longer clear looking but cooked.  Finish by ladling a ¼ stick of butter over the works.  Serve with dirt if you want cause it’s so dang good it won’t matter!!!!!!

Basic grilled salmon with Mango salsa (Awesome flavors)
Use this salsa for a basic grilled salmon with your favorite seasonings, only double the salsa recipe as it will go fast.  As usual, remove skin and discolored meat next to skin with a sharp fillet knife, and remove row of bones by shoulder of fillet by cutting down each side.  Season the fish with your favorite seasoning before grilling.   Always let your salmon fillets warm to near room temp just before cooking and always cook salmon hot and fast, almost to a crisp, spray fillets with oil, and the grill grate with oil, try to flip only once.  We have one of those grill thingies that you can put the fillets in and flip the whole thing.  It works great.  Spray it and the fillets both with oil.  Bring salsa to the table cool or room temp and spoon over fillet before eating.

Mango Salsa Recipe
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) 
1/2 medium red onion, finely chopped
1 Jalapeño chili, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1/2 cup)
3 Tbsp fresh cilantro leaves, chopped
4 Tbsp fresh lime juice
Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. Let stand at least 1 hour.

Brown Sugar/Honey/Maple/Teriyaki Grilled Salmon Recipe  (Crowd favorite)
¾ C Soy Sauce, ½ C Brown Sugar, ½ C Honey, ½ C Homemade Maple Syrup, ½ C orange juice,
Remove skin and colored flesh that is right next to skin with a fillet knife
Debone all meat by running fillet knife along each side of the one row of bones in the front half of the fillet.  Back half is boneless.
In a ziploc combine all ingredients and squish around until well mixed.  Put fillets in, marinate for 6 hours minimum. Pull out of fridge and let come to room temp before grilling.
Heat grill to hot, hot!  Spray grill grate with cooking oil.  Drop on fillets, cook hot and fast so grill marks and some burnt shows, don’t flip more
Than once, so be patient on that first flip.  On high, this stuff will be done in minutes.  If you want to check the thickest piece, break and see if meat is clear or opaque.  Opaque is done, clear is not.  Don’t overcook salmon.
Serve on a bed of rice mixed with black beans and fresh cilantro

Pineapple Salsa Baked Salmon (lowest in fat and mighty tasty, good for the large fillets)
Take the whole fillet, skin and all, wash it good in cold water, place in large cake pan skin down, salt and pepper well, put cuts in the meat every 2 inches or so and open them with a fork as you pour a jar of Paul Newman’s Pineapple Salsa on the fillet.  Cover the entire fillet, bake at 350 for typically an hour or until done.  Serve with any side dish, rice works well on this one too!

Tinfoil grilled Salmon and veggies (The Wow Factor recipe)
Remove skin and colored meat next to skin, and bones per recipe above.  Chunk salmon in pieces the size of a snickers bar or so.  Lay out one sheet of tinfoil per person big enough to hold the following and such.
Lay tinfoil shiny side up, about 15”, ribbon the center area about 3” by 8” generously with Arizona Heat Mustard, lay fish atop that, salt and pepper fish generously.  Add a handful of the following atop that all diced, onions, tomatoes, green pepper, hominy, pineapple and then hit the pile with Franks Red Hot Louisiana Hot Sauce about 5 or 6 good splashes.  Surprisingly this dish isn’t too spicy, it’s actually quite mild, so don’t be afraid!    Bring the ends of the long side of the tinfoil together, crimp, bring the short ends up and roll.  This has to stay leak proof when taken to and from the grill to the table so be gentle.   When you’re done you should have about a 10” by 5” chubby rectangle. 
Grill on medium high heat until you see steam pouring from the cracks in the tinfoil.  Usually about 10 minutes I think.  Doesn’t take long. Take them off and let them cool a few minutes so you don’t burn your hands too bad when serving.   Make Angel Hair pasta on the side, plate the pasta, and then ‘crack’ each tinfoil packet over the pasta by breaking the bottom middle edge of the tinfoil and cracking it much like an egg.  Here is where you will get the ‘wow’……………… Change the veggies per the persons taste if you wish when making these.   Write names on the tinfoil with a sharpie before grilling.

As easy as it gets Crab Leg style:  (Only do this recipe with fresh Salmon)
Of all the recipes here, this is the easiest and with some people, their very favorite.  Take the salmon, remove the skin, debone the fillet (this is easy, there is one row of bones on the shoulder of the fillet, you can see them and feel them. They go from the head end to ¾ of the way towards the tail then they stop.  Cut down each side of the row to remove them, and a little meat) and clean off all the brown meat that is on the fillet next to the skin after you remove the skin.  This meat has a fishier taste, and removing it really helps in this recipe. Take a sharp fillet knife to do this, take your time, don’t worry about making small chunks of meat, it all will cook the same.    Heat a deep frying pan, 2” deep, to a boil with nothing but water and salt.  Use A LOT of salt, and I mean A LOT.  Open the Morton Salt container and do two full swirls over the water.  Probably about a ¼ cup full or so.  Once the water is boiling add the fish chunks, none thicker than 1”, to the water.  Bring back to boil, boil for 1 minute, remove and pour out into a colander, then onto a serving bowl.  Now plate a serving of the fish, and drizzle over the top warm melted/salted butter, not unsalted butter please…………. Why they even make that stuff is beyond me.

Salmon poached in Pear Wine with Tomatoes, Spinach, Onions, Cilantro, and Lemon:
(Our personal favorite)
This is our favorite, and really easy.  Debone your salmon and cut it into chunks no thicker than ½ of an inch.  Strips work best for this recipe.  Lay a sheet of tinfoil down shiny side up, apply a liberal amount of olive oil to center area, maybe 10” by 5” square, enough to keep the fish from sticking, lay 1 serving of salmon strips down, salt and pepper, then put a handful of fresh spinach leaves on top, a couple scoops of diced Italian tomatoes from a can atop that, a liberal amount of onions, cut thin, and a few sprigs of cilantro, and a lemon wedge, now lift this into a bowl, so when you add the wine, the tinfoil kind of shapes to the bowl so you don’t spill when crimping the tinfoil.  Add 2 to 3 good glurgs of pear wine, and then seal the long ends at the top with a few rolls of the edges, then roll up the short ends keeping the leak points high in the packet to avoid spills.  Grill these on high for 5 minutes maybe, till some comes bubbling out the top, prepare angel hair pasta, dump the contents of the tinfoil packet on a single serving of fresh pasta, and lie to your friends that you made this up yourself!!!  It is simply amazing!!
And low, low fat.,

Fish On!