Dave Belanger
Taxidermist with:
West Michigan Taxidermy, Inc.
Coopersville, Michigan 49404
Phone 1-616-837-9094
Marinated Salmon
1 Salmon Fillet cut into 4 pieces
1 cup of Lemon Juice
1 cup Orange juice
4 Tblsp. of Brown Sugar
Honey
Aluminum Foil
Mix Orange Juice, Lemon Juice and Brown Sugar thoroughly in a bowl 'til the Brown Sugar comlpetely dissolves.
Add the Salmon Fillets into the bowl, cover and refrigerate for 4 hours.
Fire up the grill and bring it to medium heat.
Take your Salmon and place them on a sheet of Foil. Squeeze or brush Honey thoroughly on both sides of the fillets. Wrap completely in the foil.
Place on the grill, 4-5 minutes per side. Don't over cook.
Remove from Foil and serve.
Now lets go Fishin!
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Legal Poached Salmon
1 Salmon Fillet cut into 4 pieces
10 Baby Red Potatos
1/4 cup Salt
1 Gallon Water
2 Cups Lemon Juice
1 Whole Lemon, wedged into 6 pieces
In a pot, bring your water to a boil.
Add your Salt and Potatos and cover. Turn head down to a low boil.
Cook 'til Potatos are tender. You can tell when you can slide a fork effortlessly into one.
Now add your lemon juice to the water and add your Salmon into the pot, maintaining the low boil.
I like to allow the salmon to poach for no more than 15 minutes.
Strain and serve.
The Lemon wedges are for squeezing over the Salmon. I love Lemon on all my fish. Poaching Salmon removes oils from the Fillets, ridding them of any fishy taste, and is very healthy for you.
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