Copper River Barbeque Sauce Recipes

COPPER RIVER SALMON

Steps:

• Preheat oven to 275.
• Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare.
• Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• Salsa:
• Using a food processor, puree 1/2 the fresh berries.
• Add whole berries and pureed berries into a mixing bowl.
• Add the rest of the ingredients (except Salmon) and mix well.
• Salmon:
• Brush fillets lightly with oil.
• Position on broiling pan, and place 4 to 5 inches from heat.
• Broil approximately 11 minutes per inch of thickness.
• Serve with blueberry salsa.

TERIYAKI GRILLED COPPER RIVER SALMON

Steps:

• Filet the salmon leave the skin on.
• cut into two 8 oz. steaks --.
• marinate in plum wine and teriyaki sauce for 2 hours.
• fire grill.
• place skin side down on SEASONED grill first .
• glaze with teriyaki sauce while grilling --.
• approximately 3 1/2 min.on each side depending on the thickness of the salmon filet.

REAL COPPER RIVER SALMON

Steps:

• Chop garlic and onion coarsely.
• Melt butter Rub salmon with butter and then salt well (salt makes things taste good).
• Sprinkle with pepper and marinate salmon in onions, garlic, melted butter and Chardonnay for at least an hour (as usual, the longer the better).
• Grill until done and serve immediately (remember it's about 10 minutes an inch, but that assumes a 400 degree grill, so adjust accordingly).
• You will impress people!

GRILLED COPPER RIVER COD

Steps:

• heat butter, brown sugar,garlic,lemon juice, pepper and soy in saucepan, warm over medium heat.
• Cool and add cod pieces. Marinade in refrigerator about 1-2 hours.
• Lighly oil heated grill grates and brush fish filets with brown sugar sauce.
• Cook for 5 minutes per side, and at the same time baste with sauce, continue cooking untill fish flakes easily.
• Do not overcook.

COPPER RIVER BARBEQUE SAUCE

Steps:

• In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil.
• Lower the heat and simmer gently, uncovered, for up to two hours.