The serving size depends on the size of the fish.
Alaskan Baked Salmon
Bonita "Bunny" Mason
45 mins 1 Alaskan salmon, approximately 6 lbs., cleaned 1 med. red onion, thinly sliced 1 lemon, thinly sliced 1 tsp dried thyme 4-5 sprigs flat leaf parsley freshly ground black pepper sea salt Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper. Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully. Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon. Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices. Remove skin if desired & served baked salmon at room temperature.
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Submitted by RandallPMcMurphy
a few veal or beef marrow bones
extra virgin olive oil
coarse sea salt
Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
Preheat the oven to 450 °F.
Put the marrow standing up in a roasting pan or other oven-safe vessel.
Roast for about 15 minutes.
In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
Posted in Beef, Dinner |
Tagged beef marrow bones, bread, extra virgin olive oil, lemon juice, parsley, pepper, RandallPMcMurphy, roasted bone marrow, sea salt, shallots, veal marrow bones |
Submitted by The Crab Place
Serves 6-8 Ingredients
1 pt. shucked oysters
4 c. all-purpose flour
1 c. cracker meal (or crushed crackers)
2 c. vegetable oil
2 tbsp butter
1 tbsp sea salt
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
Posted in Appetizers, Dinner, Seafood |
Tagged all-purpose flour, butter, cracker meal, Holiday Fried Oysters, lemons, oysters, sea salt, Thanksgiving, The Crab Place, vegetable oil |