TMA Charters
"What's Cooking!"

Ingredients:

Fresh Salmon Fillets 
Lemon Pepper 
Garlic Powder 
Onion Powder 
Fresh Lemons 
Barbeque sauce (your favorite kind) 
Butter 
 
Preparation:

Make a tray out of tin foil, grease the tray with butter and place, the salmon fillets with the skin side down. Place a patty of butter on top, lightly use the lemon pepper, garlic powder, onion powder and give a squeeze of fresh lemon on top. Place the tray on your broiler or grill for about 6 minutes. Flip the fillets and you should be able to run a knife blade across the skin and peel it off. Once again lightly use lemon pepper, garlic powder, onion powder and give another squeeze of fresh lemon over the fillets and cook for another 6 minutes. Flip again and then spread a thin coat of barbeque sauce over the fillet and cook another 3-4 minutes. Flip one time with another coat of barbeque sauce and cook for another 3-4 minutes. The cooking times will vary depending on the size of the fillets but once you get the hang of it, you won't eat salmon any other way. The fillets should be slightly blackened and the meat should still be moist.
This is my own personal favorite recipe. Enjoy!

Salt and pepper (freshly ground) to taste 
Toss the salad ingredients in a large salad bowl. Combine the ingredients for the dressing in a jar with a tight-fitting lid. Shake well. Pour the dressing over the salad, mixing well. Arrange salad on plates

Ingredients:

1/4 cup butter, melted 
3 tablespoons prepared Dijon-style mustard 
1 1/2 tablespoons honey 
1/4 cup dry bread crumbs 
1/4 cup finely chopped pecans 
4 teaspoons chopped fresh parsley 
4 (4 ounce ) filets salmon 
1 lemon, for garnish 
salt and pepper to taste 

Preparation:

1. Preheat oven to 400 degrees F (200 degrees C). 
2. In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together bread crumbs, pecans and parsley. 
3. Brush each salmon filet lightly with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture. 
4. Bake salmon in preheated oven until it flakes easily with a fork, approximately 10 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon. 

Ingredients:

2 cloves garlic, minced 
6 tablespoons light olive oil 
1 teaspoon dried basil 
1 teaspoon salt 
1 teaspoon ground black pepper 
1 tablespoon lemon juice 
1 tablespoon fresh parsley, chopped 
2 (6 ounce) Wild Salmon Dinner Fillets 

Preparation:

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. 
2. Preheat oven to 375 degrees F (190 degrees C). 
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork

Ingredients:

4 4-6 oz. salmon steaks
-----sauce-----
3 tb Melted butter
1 tb Lemon juice
1 tb White wine vinegar
1/4 ts Grated lemon peel
1/4 ts Garlic salt
1/4 ts Salt
1 ds Hot pepper sauce; (optional)

Preparation:

Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork.

Ingredients:

1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock or broth
1 quart half & half
1/2 cup sherry
1 tbsp Worcestershire sauce

2 tsps lemon juice
1 tsp Tabasco sauce
1/2 tsp old bay seasoning
1/4 tsp ground white pepper
8 oz.Salmon chopped
fresh rosemary sprigs

Preparation:

Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add the half & half with the next 6 ingredients cooking until warm. Add chopped salmon and top with fresh rosemary sprigs. Makes 3 quarts of bisque.