What's the recipe for the best Salmon filet you've ever had?

You know the one, the one everybody raves about, the one everybody requests time after time! It's so easy and yet so sublime.... it's time to share it!What's the recipe for the best Salmon filet you've ever had?
POTLATCH SALMON!You must try this if you love salmon,or even if you hate it, cause you will LOVE THIS! P.S.: You can use fillets if you prefers, we've substituted them before and it's even better than whole salmon.


Ingredients:


1 Whole salmon


6 Tbsp. butter, softened


* Juice of 1 lemon


3 Tsp. dry mustard


3/4 Cup brown sugar


* Heavy-duty foil





Butterfy salmon with Ulu knife; remove head, tail and fins, run knife down backbone of fish until it opens flat, careful not to cut through. Tear off a sheet of heavy-duty foil large enough to handle salmon, coat lightly with cooking spray. Place salmon skin down on foil. Spread softened butter over flesh of salmon, drizzle with lemon juice and dry mustard. Cover with brown sugar, using more sugar if needed. Place foil with fish on barbecue grill over low heat, cover. Bake for 20 to 30 minutes. Salmon is cooked when fish flakes easily.What's the recipe for the best Salmon filet you've ever had?
Place the fillet on a large piece of aluminum foil. Mince about two cloves of garlic and slice another clove into slivers. Drizzle extra virgin olive oil on the top. Add some fresh cracked pepper. Rub the minced garlic along the top. Slide the slivers into the meat. Last, squeeze a bit of fresh lemon juice over the top. Fold the aluminum on the top and sides to make a baking bag, and place in the oven at 400 degrees Fahrenheit for about 15 minutes for a 3/4 pound fillet. The combination of the oil and the garlic actually cooking in the meat, and the small kick of the pepper will make it melt in your mouth!
Add some Sauted tomato concasse (pelled and seeded tomatoes) with a rough shop to this recipe and some calamata olives





http://www.elise.com/recipes/archives/000983pankocrusted_salmon.php





Step by step with pictures on how to peel and seed the tomatoes





http://www.thebabybistro.com/prontus_babybistro/site/artic/20070118/pags/20070118201730.html
Roasted Salmon with Sundried Tomato Crust;





Our recipes this week offer something for everyone: a sophisticated adult salmon recipe, a rich sablefish preparation with a Mediterranean accent, and a kid-friendly halibut meal featuring apples and mulling spices.











Roasted Salmon with Sundried Tomato Crust





Don鈥檛 forget that you鈥檒l need to marinate the salmon for at least eight hours. Adapted from a recipe by Valley of the Moon Winery in Glen Ellen, California.





Makes 4 servings.











4 (6 oz each) boneless, skinless salmon filets





1/2 cup dry red wine (pinot noir works well)





1/4 cup balsamic vinegar





1/2 cup extra virgin olive oil or organic macadamia nut oil





1/2 cup sun-dried tomato paste





2 Tbsp dark brown sugar





5 cloves garlic, minced





2 Tbsp fresh thyme





2 Tbsp fresh parsley, minced





1 Tbsp fennel seeds





2 tsp dried organic basil





1 bay leaf, crumbled





1/2 tsp dry mustard





1 tsp Worcestershire sauce





1/2 tsp Tabasco sauce





1 tsp kosher sea salt





1/2 tsp fresh ground organic black pepper











In a large bowl or gallon plastic bag, combine wine, balsamic vinegar, olive oil, sun-dried tomato paste, brown sugar, garlic, thyme, parsley, fennel seeds, basil, bay leaf, dry mustard, Worcestershire sauce, Tabasco sauce, salt and pepper, to create marinade. Marinate fish, covered, for eight hours or overnight.











Preheat oven to 425 degrees. Remove salmon Remove salmon from marinade and pat dry before cooking. In a small saucepan, boil marinade for several minutes to reduce and sterilize. Place salmon on baking sheet, top each fillet with reduced marinade (which will form a crust during baking), and bake salmon until done, about 8 to 10 minutes depending on thickness.





So good I cannot stand it.
I learned this recipe when I lived in Alaska. Take a nice Salmon fillet and wrap it tightly in tin foil. Put it in your empty dish washer .. no soap. Run it through the light or regular cycle. Very tender and moist.
smear a little lemon juice over the salmon fillet, *optional(add black pepper and a pinch of salt) use the toaster oven n toast it for around 10mins (according to ur own liking ).





Around 10 mins will make the salmon juicy and nice!!