Need a recipe for salmon steaks--something juicy (garlic n olive oil?) Any suggestions for entire meal?

Thanks to all in advance.Need a recipe for salmon steaks--something juicy (garlic n olive oil?) Any suggestions for entire meal?
We had this at the Taku Lodge in Alaska last summer and I immediately had to find the recipe when I got back. It is great. Don't be turned off my the lengthy directions. It is very easy. If you don't have the white wine on hand, don't worry about it. I usually just add a bit more lemon juice.





I might serve with a pasta salad with lots of veggies or wild rice and a quick stir-fry of veggies.





Taku Lodge Grilled Salmon





1/2 cup firmly packed brown sugar


1/2 cup dry white wine


1/4 cup lemon juice


About 1/2 teaspoon salt


About 1/4 teaspoon pepper


8 pieces skinned wild salmon fillet


1/4 cup (1/8 lb.) butter


Lemon wedges





1. In a large, wide bowl or 9- by 13-inch baking dish, stir brown sugar, wine, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until sugar is dissolved.





2. Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.





3. Lift salmon from marinade and transfer to a 12- by 17-inch baking pan. Pour marinade into a 1 1/2- to 2-quart pan over medium-high heat; add butter and stir until butter is melted and mixture is simmering, 4 to 5 minutes.





4. Lay salmon, skinned side down, on a generously oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Brush fish generously with the baste; close lid if using a gas grill. Cook until salmon pieces are well browned on the bottom, 3 1/2 to 4 minutes (keep a spray bottle filled with clean water on hand to spritz any flare-ups). With a wide spatula, carefully turn pieces; brush tops with baste and continue to cook, basting often, until the salmon is just opaque but still moist-looking in the center of the thickest part (cut to test), about 5 to 6 minutes longer. Discard any remaining baste.





5. Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt and pepper to taste.Need a recipe for salmon steaks--something juicy (garlic n olive oil?) Any suggestions for entire meal?
I have good recipe for salmon steaks. 1. 2-4 salmon steaks, 2. 1-2 tsp dijon mustard, 1-2 tsp course ground mustard, 1-2 teaspoons parsley and thyme and 1tsp salt 1/2 tsp pepper. mix all the mustards herbs salt and pepper together and add 2-4 tsp olive oil whisk together. spread over each salmon steak and grill for 10-15 mins depending on the heat of temp and how u like your salmon steaks, continue basting with marinade as u cook if desired. serve with baked potatos corn on the cob and salad. it is delicious. i made this for my husband and he loved it and he doesnt like mustard of any kind. good luck and let us know how it turned out...
I'd marinate them briefly in a combination of olive oil and teriyaki sauce, then grill them on the barbecue. Then you could also grill asparagus and some vegetable kebabs to go with them. For desert , Blue Bell's new Lemon Icebox Pie ice cream!
you can make the following sauce:


cream, fresh coriander only the leaves, bouillon, and 1 green chile peper, or maybe a little bit of chipotle,I would use something green but chipotle would be nice too. begin adding the ingredients in the blender till you get a nice texture, then cover the salmon and put it in the oven for 25 min.
Lemon juice, olive oil, and some fresh herb.
Marinate in olive oil, lemon juice, honey, garlic and herbs. Cook the steak in a pan (or bbq if you prefer). In a pan, deglaze with balsamic vinegar. Add cherry tomates and spring onions. Cook really quickly, maybe two minutes. Add the juice on your salmon.





Serve it with a sweet spinach, pea and asparagus salad that you top with just a bit of white wine vinegar.
Salmon with Pistou and a tomato sauce


Servings: 4





2 salmon steacks, 3 cm thick (3/4 in)


36 basil leaves


6 cloves of garlic, inner green parts removed


6 tb olive oil


2 new-season onions, white part only


4 very ripe tomatoes


15 g unsalted butter (1/2 oz)


1 sprig of fresh thyme


Salt, pepper and cayenne





Pistou: put the basil, peeled garlic, olive oil and some salt and


pepper into a liquidizer or food processor. Work the machine until


you have a fairly thick puree.





Sauce: slice the onions, cut the tomatoes into quarters and put


them with the onions into a saucepan on the stove. Add 100 ml (scant


1/4 pint) water, cook until the tomatoes have softened to a pulp,


sieve and set it aside.





Skin the salmon and bone it. Cut each piece in two horizontally.


Arrange the fish in an oven dish smeared with olive oil. (the oven


dish needs to be made of a thin metal that conducts heat quickly.)


Season with salt, pepper and cayenne, and put a dab of butter on


to each piece of fish.





Pre-heat the oven to 200 oC/400 oF. Leave the salmon in the oven


for 2 minutes, then take it out again. It will continue to cook


while you finish the sauces.





Reheat the tomato sauce. Season it with salt, pepper, cayenne and


fresh thyme. Bring it briefly to the boil.





The pistou can be eaten hot or cold; to heat it, whisk it while it


warms up over a low heat.





Serve each piece of salmon with a little tomato sauce underneath


it. Coat with the pistou.





Mashed potateos and a green mix salad. yummmmmmm!!