Good Eating: Salmon Season - gas bar b q

On Wednesday, July 11, chef Steve petusvsky, head of whole food marketing at creative food development, came to show us how to take advantage of the Alaska salmon season by making these delicious salmon dishes.Roasted Alaska salmon with garlic lemon and KalamataThis citrus and oregano marinade enhances the natural flavor of wild Alaska salmon.Feta salsa complements the richness of salmon.This MediterraneanInspired recipes are available throughout the year.1 cup of extra virgin olive oil 2 tablespoons.Chopped garlic1 Tbsp lemon juice 2 cloves.1 tablespoon of chopped fresh oregano (or 1 teaspoon of dried.4 salmon slices or steaks (6-8 ounces per ounce) marinated salmon 15-29 minutes BBQ on coal or gas bar-B-Que for 6-Eight minutes each.Make kalamata salsa on a barbecue or earlier and eat it with salmon.Kalamata-Large tomato, a cup of goat cheese, a tablespoon.1 cup of lemon, 1 cup of extra virgin olive oil juice of Kalamata olive, 2 tablespoons.Fresh dill, chopped and placed in a large bowl, served with roasted garlic and lemon salmon.Grilled wild Alaska salmon with a drizzle of sour cherry (4 servings) sour cherry vinegar, with chopped dried cherry and roasted hazelnut that can be used as a marinade and sauce.Mix it with grilled Alaska salmon on a fresh spinach salad, or drizzle on it with wild vegetables.1 cup of sauerkraut olive or 2 tablespoons of walnut oil.1 tablespoon of cherry, raspberry or balsamic vinegar.Dijon-Style mustard2 Tbsp.Cranberry or cherry juice.Dried cherry, 1 cup of hazelnut, 3 cups of fresh spinach, 3 cups of salmon slices or steak (6-8 oz.Each) Mix the drizzle ingredients of sour cherry.Marinate Alaska wild salmon in two and a half-20 minutes.Grill in a coal or gas bar-B-Q for 6-Eight minutes each.Add 2 tablespoons of chopped hazelnut or walnut to the rest of the sour cherry drizzle.Served with grilled salmon on fresh spinach or wild vegetables, the rest of the drizzle.