This recipe is where it all began. About 16 years ago Joseph had Blue Cheese Crusted Salmon at a restaurant, but he knew we could do it better. So we started playing around with it. This has truly become a family favorite. We love serving it with Caesar Salad.
1-2 Salmon Fillets skinned and boned
8 oz Panko Bread Crumbs
4 oz Blue Cheese
1/4 Dehydrated Onions
3 T Tarragon
1 tsp Granulated Garlic
2 T Olive Oil
1/4 – 1/2 cup Olive Oil for pan searing
Cut Salmon Fillet into the portion sizes you desire.
Preheat the oven to 350 degrees.
In a blender or food processor combined bread crumbs, blue cheese, onions, tarragon, and garlic. Blend together well.
In a bowl large enough for Salmon pieces to fit in beat eggs and 2 T Olive Oil. In a second large bowl pour approximately 1/4 of the bread crumb mixture.
Prepare a cookie sheet with parchment paper to place the seared Salmon on for Baking.
Preheat a large skillet to Medium High with 2-3 T of Olive Oil to sear the Salmon. One piece at a time dip into the egg mixture coating completely. Allow excess eggs to drip back into the bowl. Immediately dip in bread crumb mixture coating completely.
Immediately add to skillet to sear until golden brown on each side. Place seared Salmon on prepared cookie sheet.
Repeat with each piece of Salmon adding bread crumbs as needed to the bowl. (Unused bread crumbs that have not be in the dipping bowl can be frozen for another time.)
When all pieces are seared bake at 350 for 15 minutes. Allow to rest for 5 minutes before serving.
These are an easy quick meal. We like to change it up with different meats and cheeses. Ham & Swiss, Roast Beef & Cheddar, Turkey and Munster.
18 – 24 King Hawaiian Rolls
1 – 2 lb Meat (Depending on how thick you like your sandwich)
1/2 – 1 lb sliced cheese
4 – 8 T Honey Mustard (We love Sweet Baby Rays)
1/2 cup Butter
1 tsp Minced Garlic
1 T Dehydrated Onions
Pre-heat oven to 350. Slice Rolls, spread honey mustard on one half of each roll. Cover with meat and cheese. Put the top on. Melt the butter and add garlic and onions. Brush butter mixture on top of each roll. Bake for 10-15 minutes until hot and the garlic and onions are browning.
We love variety at our house and we enjoy fish various ways. This is any easy recipe for those who have not cooked fish before.
2 lbs Cod Fillets
1 cup Water
1/2 cup Lemon Juice
1/2 cup Butter
1 T Dill
Preheat the oven to 400 degrees. In a small pot bring water, lemon juice, and butter to a boil. Place cod into a baking dish. Pour boiling liquid over the cod. Sprinkle cod with Dill. Bake for 15 to 20 minutes until cod is flaky.
We love sharing good recipes. Joseph learned this one for people he works with. The original recipe was from Weber Grills Website, but I am unable to find it on their site. We are not sure who adjusted the recipe to give them credit. This is a base recipe for many dishes we do in our home.
1/2 cup Johnny’s Seasoning Salt
1/2 cup Granulated Garlic
1/2 cup Black Pepper
1/2 cup Sugar
1 cup Lemon Juice
3/4 cup Yoshida’s Sweet and Savory
1 cup Water
1 Beef Tri Tip Roast
Mix dry ingredients in a gallon zipper bag. Add in liquid ingredients. Add Tri Tip. Marinade for 8-24 hours. Turning bag every 2-4 hours.
Prepare Charcoal grill for off heat grilling (See video below). Cook off heat to internal temperature of 120 degree fahrenheit. Move over coals to sear. Remove from heat and allow to rest for 5 minutes before cutting. Slice in 1/4 in pieces.