Hey, it's pirok, what else do you need to know?

Ingredients

• 5 teaspoons extra-virgin olive oil, divided
• 1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
• 2 15-ounce cans white beans, rinsed
• 2 medium tomatoes, diced
• 1/3 cup white wine
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon fennel seeds
• 1 pound salmon fillet, skin removed (see Tip), cut into 2 portions

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm. Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon. Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture. To skin a salmon fillet: Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. http://www.foodnetwork.com/recipes/eating-well/fennel-crusted-salmon-on…

Sauce

• 3/4 C sour cream
• 1/4 C mayonnaise
• 2 T prepared white horseradish
• 2 T chopped fresh basil
• 1 T fresh lemon juice
• 1 t soy sauce

Salmon

• Non-stick vegetable spray
• 2 T vegetable oil
• 1 T prepared white horseradish
• 1 T soy sauce
• 1 small garlic clove, minced
• 1/2 t salt
• 1/4 t coarsely ground black pepper
• Salmon Fillets

For Sauce: Mix all ingredients in small bowl. Season with salt and pepper. Make it a day ahead if you like. Cover and chill. For Salmon: Spray grill rack with nonstick spray. Prepare barbeque with medium high heat. Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl. Brush oil mixture over both sides of salmon. Grill salmon just until opaque in center, about 4 miunutes per side. Transfer salmon to plates. Serve with sauce. This is awesome! Great for company, but unless you have a cheap source of salmon (aka the Copper River), it can be expensive.

This is super easy and fast. Two options

• Salmon fillet
• Linguine, spaghetti, fettucinni ... your choice
• 12-20 Cherry tomatoes
• 1/3C Olive oil or to taste
• Hard Italian cheese

Now, make a choice:

• Oregano, three or four fresh sprigs
• 1T dried oregano, finely chopped or ground

or

• Blister pack of beef, pork or past herb medley
• several good shakes of Italian Seasoning

Cook the salmon on the broiler or grill, skin it so dogs have something to eat and pull the bones. Flake it. Cut the tomatoes in half. Finely chop the fresh herbs, whichever you are using. Cook the pasta al dente, drain and return to pot. Stir in the olive oil, spices and tomatoes. Mix well. Add the flaked salmon and mix again. Salt and pepper to taste. Serve with grated Pecorino, Parmesan, etc cheese. It's very good without the fish, too.

Fast, Easy and Delicious

• A salmon fillet
• Dill weed -- optional
• Basil -- a large tub from Fred Meyer, I think it's four ounces.
• Olive Oil -- a few tablespoons
• 1/2 to 1 Cup Parmesan or similar cheese, grated
• 1/8 to 1/4 Cup Pine nuts
• 1 lb Penne or spiral pasta

Salmon: Sprinkle some dill weed on the flesh side of the salmon fillet. Cook the salmon any way you like. We grill it, but frying, boiling, broiling, baking, etc. work just fine. Save the salmon skin for the dog. Flake the fillet, pulling the rib and pin bones as you go. Unless you like bones, in which case, by all means, keep them in. Pesto: Add the basil, olive oil, parmesan and pine nuts to a food processor and whiz it up. Salt, pepper and otherwise adjust to taste. You can cheat and buy premade pesto, too, just don't tell anyone if you do that. Pasta: Boil the pasta in salted water until al dente. Drain and return to pot, or a bowl if you want more dishes to wash. Stir in the pesto and cooked salmon. Ready to eat! Use chopsticks for extra fun.

Ingredients

• 4 (6-ounce) skinless salmon fillets, cut into large chunks
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 3 tablespoons chopped fresh dill
• Extra-virgin olive oil for drizzling
• 1/2 cup softened cream cheese
• 3 scallions, whites and greens, chopped
• 1/2 cup sour cream
• 1 teaspoon lemon juice
• Green leaf lettuce, for topping
• Sliced beefsteak or vine ripe tomato, for topping
• Sliced red onion, for topping
• Crusty kaiser rolls, split and toasted

Directions

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice. Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns. http://www.foodnetwork.com/recipes/rachael-ray/everything-salmon-burger…

This is good shit, man.

• 1 can chopped green chilis
• 1 pint sour cream
• 1 onion, finely chopped
• 2 cups cooked and flaked salmon
• 2 cups grated Cheddar cheese, divided
• Salt and Pepper to taste
• 1 dozen flour tortillas
• 1 can tomato sauce
• 2 cups mild enchilada sauce

Mix chilis, onion, sour cream, salmon and 1.5 cups cheese together; season to taste. Fill tortillas with mixture; place in greased baking pan. Mix tomato and enchilada sauces. Pour over top of enchiladas. Garnish with remaining cheddar cheese. Bake at 375 for 30-45 minutes, until heated throughout. From page 195 of Best of the Best from Alaska Cookbook. The original recipe is for halibut enchiladas, but salmon is much more interesting. Use red enchilada sauce with salmon and green with halibut. Or whatever you prefer, 'cause they're your enchiladas and you have to eat them!

Ingredients

• Cooking spray
• 8 flour or whole-wheat tortillas
• 2 cups shredded Mexican cheese blend or shredded Monterey Jack
• 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
• 1 teaspoon chili powder
• 1/2 cup sliced pickled jalapeno peppers
• 2 Hass avocados, pitted and flesh removed from skin
• 1/2 cup drained oil-packed sun-dried tomatoes
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

Directions

Coat a large griddle with cooking spray and preheat to medium-high. Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts. In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

(This recipe is kindly shared by Diane Wiese of Cordova) Serve in place of Canadian bacon for a twist on eggs Benedict on sliced bagels with cream cheese dusted with a bit of cayenne pepper, thinly shaved onion and capers, or on a dark Swedish rye with honey mustard sauce and a sprig of fresh dill. Make sure to carefully remove the skin and pin bones.

• 1 (1 to 1/2 pound) fillet wild Alaska sockeye salmon, skin and pin bones removed
• 3/4 cup sea salt, kosher or other coarse, plain noniodized salt
• 3/4 cup sugar
• 1 1/2 teaspoons liquid smoke
• 2 cups blueberries, fresh or frozen and thawed
• 1 bunch fresh cilantro or dill, coarsely chopped

Carefully remove skin and pin bones from salmon fillet; set aside. Line a 9-by-13-inch rimmed baking dish or pan with plastic wrap. In a food processor fitted with blade, combine salt, sugar, liquid smoke, blueberries and fresh herbs together; pulse until blended. Pour in half of the blueberry mixture into the lined dish. Place salmon fillet on top, making sure the blueberry mixture is evenly spread across the bottom of fillet. Top with remaining blueberry mixture, making sure to spread mixture evenly over top. Wrap tightly with plastic wrap. Place in baking dish and refrigerate for 24 to 36 hours, turning fillet over every eight to 12 hours. Carefully remove fillet from pan, discarding any liquid. Remove plastic wrap from fillet and wipe off any of the mixture that might stick to the fillet. Rinse gently under cold water; pat dry with paper towels. Cut on the bias into thin slices, wiping knife blade off on a cold towel between slices. Store any leftover salmon in plastic wrap in the refrigerator for up to one week. http://www.adn.com/alaska-life/food-drink/2016/08/05/this-blueberry-cur…

Ingredients for 4-6 people

• 1 salmon filet
• cajun "blackened seasoning"
• red pepper flakes (optional)
• taco-sized tortillas, corn or flour

Slaw mix

• 1 bag cole slaw mix (or 1/2 head thinly sliced cabbage)
• juice of 1 lime
• 6 finely chopped scallions
• 2 thinly sliced shallots
• pile of chopped cilantro
• couple pinches of salt

Directions

• Mix all slaw ingredients and let settle for a while.
• Remove skin from salmon (or halfway through baking, pull it off). Coat with cajun spice and pepper flakes. Bake at 400F until done, 15-20 minutes. Flake and remove rib and pin bones.
• Heat tortillas in frying pan.
• Load tortillas with fish, slaw and add a sauce to taste.
• Enjoy!

This goes really well with Mexican Street Corn. Thanks to Josh Barna for the idea and implementation on Sept 10, 2022.