Dragon Fire Salmon Recipes

FIRECRACKER GRILLED SALMON

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

FIRE AND ICE SMOKED SALMON

Steps:

• In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

DRAGON'S BREATH GRILLED SALMON

Steps:

• In the container of a food processor, combine the jalapeno peppers, horseradish, garlic and mayonnaise. Set aside 3/4 of the mixture in the refrigerator. Brush or spread the remaining 1/4 onto the salmon fillets. Cover and refrigerate for at least 30 minutes to marinate.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate.
• Grill the salmon fillets until they are able to be flaked with a fork, about 7 minutes per side. Baste occasionally with the remaining marinade.

FIRE DRAGON SAUCE

Steps:

• In a medium bowl mix all ingredients together.
• Place this sauce in a sealable container and refrigerate.

DRAGON FIRE SALMON

Steps:

• 1. Prepare the sauce, combine the first three ingredients and set aside. 2. Heat the wok over high heat. Add the oil and continue heating until just before the smoke point. 3.place the fillets in the wok and sear on one side for about 1 minute. 4. Flip the fish and add the peppers, onion and tomato. Saute for another 2 minutes. 5. Add the prepared sauce, cover and reduce heat to a low simmer for about 3 minutes or until the fish is done. 6. Remove the fish and turn the heat back up to high to reduce sauce. Sauce should be thick enough to coat the back of a spoon. 7. Serve with Jasmine rice and garnish with cilantro.

T.G.I. FRIDAY'S JACK DANIELS GRILL SALMON

Steps:

• Preheat oven to 325.
• To roast the garlic for the glaze, cut about 1/2 inch off the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove most of the papery skin, but leave enough so that the cloves stay together. Place the head in a small casserole dish or baking pan, drizzle the olive oil over it, and cover it with a lid or foil. Bake for 1 hour. Remove the garlic and let it cool until you can handle it.
• Combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until the mixture boils, then reduce heat to simmer.
• Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp into the saucepan and whisk to combine. Add the remaining glaze ingredients and stir.
• Simmer for 40-50 min or until the glaze has reduced by about 1/3 and is thick and syrupy. Make sure it doesn't boil over. When the glaze is done, cover the saucepan and set it aside until the fish is ready.
• To cook the fish, preheat grill to med/high heat. Remove any skin or bones from the fillets. Brush the entire surface with a light coating of the butter spray. Lightly salt and pepper both sides and place them on the grill at a slight angle so that grill marks will be made. Cook for 2-4 minutes and turn them over. After 2-4 minutes, turn them over at a different angle so that the grill marks will criss-cross. Cook 2-4 minutes more, flip again and cook until done.
• The entire cooking time should be between 8-15 min depending on the thickness of the fillets and the heat of the grill.
• When the fillets are done, remove from grill and spoon a generous portion of glaze over each one. Serve hot.