Salmon Fillets
with Fruity Barbecue Sauce

Note: Any remaining barbecue sauce can be served on the side.

1/2-inch piece fresh ginger root, peeled and roughly chopped
1 clove garlic, roughly chopped
2/3 cup tomato Catsup
1 tablespoon vegetable oil
grated zest and juice of 1 orange
1 tablespoon light brown sugar
4- to 5-ounce pieces salmon fillet with the skin on per person

To make the sauce, put all the other ingredients except the salmon in a blender or food processor and process until well blended. Transfer to a bowl and set aside for at least 2 hours.

An hour before cooking, generously brush the flesh side of the fish with the sauce; set aside.

Put the pieces of fillet into a wire fish rack. Cook the fish, flesh side down, over glowing coals. After about 3 minutes turn it over, brush the top with a little more sauce and grill for 3-4 minutes longer or until a skewer can easily be pushed through the center of the fillets.
SERVES 2-4

Vermouth Grilled Salmon

6, 6-ounces each salmon steaks
1 cup dry vermouth
2/3 cup butter, melted
1/4 cup lemon juice
2 tablespoons onion, finely chopped
2 teaspoons salt
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon thyme
1 garlic clove
Sage, pinch

Place salmon steaks in a single layer in a shallow pan. Combine all other ingredients. Pour sauce over salmon and allow to marinate for 4 hours; turn steaks occasionally. Remove steaks, saving the sauce. Place steaks in a wire grill or basket or place them on grill 4 inches from hot coals for 8 minutes. Turn and cook other side, basting with sauce while steaks are cooking. Serves 6.

Pickled Fish

Fish (salmon or other favorite Great Lakes fish)
5/8 cup canning salt per quart of fish
White vinegar
White sweet onion slices

Brine:
1 cup sugar
1 cup vinegar
½ cup port wine
¼ box pickling spice

Skin and chunk fish. Measure fish in a quart jar and place in a large container. Add 5/8 cup salt for every quart of fish. Add enough white vinegar to the container to cover fish. Stir. Cover with container lid and refrigerator for a total of 6 days. On the third day shake or stir the fish and place back in refrigerator.

After 6 days, drain and rinse fish with cold water until water runs clear. Let stand 1 hour and drain again.

Pack fish in sterilized canning jars with alternating layers of fish and white sweet onion slices. Leave ½" head space.

Prepare brine by heating brine ingredients until sugar is dissolved. Do not boil. Cool well. This makes enough brine for 3 - 4 quarts of fish. Increase brine according for how many quarts of fish you are making.

Pour cooled brine over fish and onions. Use a butter knife to make room for brine to get to the bottom of the jars. Cover with lids and rings and refrigerate for two weeks. After two weeks, enjoy with crackers or your favorite accompaniment.

Spicy Fish Cakes

1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon curry paste
1 1/2 cups cooked mashed potatoes
12 ounces salmon, poached, skinned, boned and flaked
3 tablespoons chopped cilantro
salt and pepper
2 tablespoons all-purpose flour
1 egg, lightly beaten
1 1/2 cups fresh bread crumbs
extra vegetable oil for frying

Heat the oil and gently cook the onion until soft. Stir in the curry paste and cook for 1-2 minutes. Add the potatoes and stir until they are warmed through. Remove from the heat and mix in the salmon and cilantro, then season to taste. Turn the mixture onto a piece of oiled foil and refrigerate for at least 2 hours.

To cook the fish cakes, use wet hands to shape the mixture into 6-8 cakes. Dip the cakes into the flour, then the egg, and then cover each with the breadcrumbs. Heat the extra oil in a large skillet and fry, turning once, for 6-8 minutes or until they are golden brown. If necessary, cook the fish cakes in batches and keep warm until the remainder are done.

SERVES 4