Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Cedar Roasted Salmon with Fresh Rosemary and Applesauce

Taken From: Yo, Blacken This!


 



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4 salmon fillets (6-8 ounces each)
1 tablespoon Seasoning Mix #1
4 teaspoons + 3 tablespoons butter
2 apples (sliced very thin)
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped garlic
1½ tablespoon Seasoning Mix #2
2 tablespoons Worcestershire sauce
juice of 1 lemon
2 cups chicken stock
2 tablespoons warm water
1 tablespoon corn starch

Equipment List:
measuring cups and spoons
chopping knife
4 cedar planks (12” x 5½”, 1/2” thick) (Note: Each side should be sanded and washed. Then oiled before each use.)
sheet pan
2-quart sauce pan
spoon
coffee cup
pair of tongs

 

Salmon:
Preheat oven to 475º. Take 4 salmon fillets (6-8 ounces each), and place each one on a cedar plank. Place the planks on a sheet pan. Take 1 tablespoon Seasoning Mix #1 and sprinkle it evenly across the top of salmon fillets. Then, scoop 1 teaspoon butter on top of each fillet. Place them in the oven for about 13 minutes.

Prep apples:
(Prepare while salmon is cooking.) Take 2 apples and place them core side up (at the top), on a cutting board. Cut both apples into thin slices by cutting the knife downwards, then working all the way around the apple in a circular motion. Cut as much as possible without cutting into the core. (Note: prepare apples just prior to using them, otherwise they turn brown.)

Sauce:
Heat a 2-quart sauce pan on a medium flame. Add 1 tablespoon butter. Melt completely. Add 1 tablespoon freshly chopped rosemary, 1 tablespoon freshly chopped garlic and sauté together for about 1 minute. Garlic will become translucent and whitish. (The idea is not to brown the garlic. Keep sauce on a medium flame.) Add 1 tablespoon Seasoning Mix #2, 2 tablespoons Worcestershire sauce, the juice of 1 lemon and 2 cups chicken stock.
Next, raise the flame to high. Bring sauce to a boil. Check salmon fillets. (Remove from oven after 13 minutes.) When sauce reaches a boil, take a spoon and stir in apples and 2 tablespoons butter. (Note: The apples should be “flexible,” a little bit soft, but still a little bit crunchy.)
Take a pair of tongs, remove the apples from the sauce and place over salmon fillets. Pour sauce, which will be relatively thin, over top and serve warm. Serves 4.


SEASONING MIX #1 Ingredients:
1/4 cup salt
4 tablespoons white pepper
4 tablespoons garlic powder
4 tablespoons onion powder
2 tablespoons cumin
2 tablespoons mustard powder
3/4 cup paprika (Spanish)
2 tablespoons chili powder
4 tablespoons ground black pepper
1/2 teaspoon ground cayenne pepper

SEASONING MIX #2 Ingredients:
1/4 cup salt
4 tablespoons white pepper
4 tablespoons garlic powder
4 tablespoons onion powder
2 tablespoons cumin
2 tablespoons mustard powder
3/4 cup paprika (Spanish)
2 tablespoons chili powder
4 tablespoons ground black pepper
1/2 teaspoon ground cayenne pepper
2 tablespoons thyme (dry)
2 tablespoons basil (dry)
2 tablespoons oregano (dry)

TO PREPARE Seasoning Mix #1 AND #2: Measure out all spices for Seasoning Mix #1 in bowl #1. Then place the sifter on a plate. Pour the seasonings from the bowl into the sifter. Next, lift up the sifter, place it over the bowl and sift all contents. Do this three times and put the bowl aside.
Next, measure out all spices for Seasoning Mix #2 in bowl #2. Place the sifter on a plate. Again, pour the seasonings from this bowl into the sifter. Note: the herbs from Seasoning Mix #2 will be left in the sifter. Just pour them back in the bowl when done. After sifting, mix both seasoning mixes separately with a spoon one last time for good luck, especially #2 because of the herbs.
When finished, place each mix in separate storage containers for later use.


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