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Mingo
 
Group: Forum Members
Last Login: 10/22/2008 9:09:21 AM
Posts: 77,
Visits: 583
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Trigger
Group: Forum Members
Last Login: 10/12/2008 9:54:26 AM
Posts: 154,
Visits: 274
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I have one, but do a google. You'll find it.
It's actually pretty good. And, don't use fresh salmon. It's not bad grilled. 
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Snapper
Group: Forum Members
Last Login: Today @ 9:51:26 PM
Posts: 366,
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| SWEET BOURBON SALMON mix up: 2 parts pineapple juice (substitute mixed OJ and apple juice) 2 parts soy sauce 1 parts bourbon marinate overnight, grill and baste w/ the marinade. enjoy!
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-Andy-
'94 Cape Horn 17 "PHINZ-UP"- Yamaha 115 - Custom T-Top
'76 Mako 23 (refurb'd)- Yamaha 225 - Custom T-TopSportsmenForTots.org
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Sailfish
Group: Forum Members
Last Login: Yesterday @ 6:59:45 PM
Posts: 1,213,
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| this isnt for pattys but it sure is good Have any salmon left over from the night before?? Make a stuffing out of it!!
Prepare it the same way that you would make crab cakes or you can just use the crab as a filling as well. Most restaurants do use the crab filling but the salmon is a little different.
For one serving you need two flounder filets. If they are differnt sizes take the larger one and place in a baking dish. Take a ball of your salmon or crab filling and place in the center of the flounder fillet. Take the second fillet and place directly on the top make sure not of the filling is exposed. Add white wine and lemon juice to the pan and season the top of the flound with salt, pepper, chopped parsley and a little paprika. Bake on 350 degrees for 20-30 minutes and serve over rice.
A nice touch would be to add a little diced steamed asparagus into the salmon or crab filling and ladeling a little of the hollandaise sauce over the top...
 
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