Bloody Mary Salmon
- 1 pound salmon fillets
- Salt and pepper to taste
- 1 cup spicy bloody Mary mix
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody Mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler. Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
Beer Batter Salmon with Coleslaw
- 3/4 cup beer
- 1 cup flour
- 1 cup tempura flour
- 8 (1-2 ounce) chunks fresh salmon
Place oil in deep fryer, according to the manufacturers instructions, and bring the temperature to 350 degrees F.
Combine the beer with the flour to make a consistency similar to pancake batter.
Dredge the salmon in tempura flour and then dip into the non-alcoholic beer-flour mixture. Drop into the hot oil and cook for 3-4 minutes, or until done.
Serve with malt vinegar or cucumber dill sauce.
- 1/3 cup apple cider vine
- 3 tablespoons granulated sugar
- 2 cups green cabbage, finely shredded
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1/2 teaspoon cracked black pepper
Mix together the vinegar and sugar and let the mixture sit for 30 minutes. Then toss the vinegar-sugar mixture with the cabbage and refrigerate for 2 hours.
Just prior to serving, add the remaining ingredients to the cabbage mixture and toss well.
Sweet Bourbon Grilled Salmon
- 1/4 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon Kentucky bourbon
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon garlic powder
- 1/2 cup vegetable oil
- Salmon fillets
- Snipped fresh chives
Blend together pineapple juice, soy sauce, sugar, bourbon, pepper and garlic powder and stir to dissolve sugar. Add oil.
Marinade salmon fillets for at least 1 hour and up to 4 hours. Grill.