Uncle Bills Barbecued Salmon Assyrian Style Recipes

UNCLE BILL'S SALMON MARINATED IN MAPLE SYRUP AND SOY SAUCE

Steps:

• in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.
• Place salmon filets in a casserole dish that is large enough for the filets, skin side down.
• Pour the marinating mixture over the salmon and coat well.
• Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.
• To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.
• Preheat oven to 400°F.
• Heat butter and oil in a frying pan on medium-high heat.
• Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.
• Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down.
• Pour the pan juices and the marinade over the salmon.
• Sprinkle salmon with dried dill weed.
• Bake in preheated 400 F oven (uncovered) for 5 to 7 minutes or until fish flakes easily with a fork.
• The salmon should be firm, but not dry; do not overcook.
• Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice.
• For those who find sweetness overtakes the flavor of salmon, I suggest that you reduce the Maple Syrup to 1/4 cup.
• This recipe can be doubled without any problems.

UNCLE BILL'S SALMON BAKED OR BARBECUED IN FOIL

Steps:

• Cut the belly and remove entrails and discard.
• Wash inside well with cold water.
• Remove head and tail of salmon and discard.
• Cut off fins and scrape scales off fish.
• Rinse salmon with cold water and pat dry with paper towels.
• Place salmon on doubled aluminum foil (large enough to wrap around salmon and to fold the edges so that it is sealed).
• In a small mixing bowl, mix together garlic powder, black pepper, seasoning salt and dried dill weed.
• Sprinkle cavity and exterior with this mixture.
• If using fresh dill, lay it whole in the cavity.
• Layer sliced onion and lemon inside fish cavity.
• Bring edges of aluminum foil up around the salmon.
• Before closing, pour olive evenly over salmon.
• Now add 1/2 cup of water.
• Fold aluminum foil over salmon and seal all edges to make air tight.
• Place wrapped salmon directly on barbecue grill.
• If baking in oven, place wrapped salmon on a metal tray and on the middle rack.
• COOKING TIME.
• Preheat barbecue or oven to 425 degrees F.
• Measure fish"closed" at the thickest point before stuffing with onions and lemon.
• For each 1 inch thickness of fish, bake for 15 minutes.
• Example: If fish is 2 1/2 inches thick, cooking time would be 38 to 40 minutes.
• DO NO OVERCOOK, meat should be opaque and flake easily with a fork.
• When fish is cooked, remove from barbecue or oven rack and let rest for about 10 minutes.
• Use CAUTION when opening foil, as the steam could burn you.
• Mayonnaise may be used as an alternate for olive oil.
• Spread 1/2 to 3/4 cup evenly on both sides of exterior of salmon.
• Also, add water as noted above.

UNCLE BILL'S CHICKEN BARBECUED ON A ROTISSIERE

Steps:

• Remove any parts from cavity (if any) and set aside for other use.
• Wash cavity and the whole chicken with cold water, then dry with paper towelling.
• Boil a large kettle of water to scalding hot.
• Place the chicken in a large pot and pour the scalding water over the entire bird including the cavities.
• The skin will shrink against the chicken meat and help keep the chicken moist.
• Dry the chicken with paper towels.
• Weigh the chicken to determine the weight for cooking.
• Sprinkle inside body cavity with dried dill weed, granulated garlic powder and coarse black pepper.
• Now stuff the cavity with the cut oranges, squeezing them slightly to release some orange juices. Insert the rosemary sprig.
• Tie the wings and legs with butcher string to keep them from flopping around when barbecueing.
• Place the chicken over the rotissiere spikes and attach the holder. Place the chicken in the centre of the holder.
• Rub or brush olive oil generously over the entire chicken and then sprinkle the five spice powder generoulsy over the chicken.
• Place the chicken in the rotissiere and close the door.
• Set your timer for 15 minutes per pound of chicken. Therefore, a 3 pound chicken will take 45 minutes to barbecue.
• It is not necessary to baste the chicken while it is barbeceuing.
• You may wish to test for doneness. Insert a meat thermometre into the breast of the chicken and it should read between 175 - 180°F Do not overcook.
• When the chicken is done, remove onto a plate and remove from the spit.
• Cover with aluminum foil and let rest for about 20 minutes before slicing.
• The skin of the chicken will be nice and brown and so tasty, that's if you wish to eat the skin.
• You can also use 2 large lemons (quartered) instead of oranges to give the chicken a nice lemony taste.
• You can use a larger chicken, up to 5 pounds.
• I prefer to use the Ron Popiel Barbecue Rotissiere or the Baby George Foreman Rotissiere.
• Serve with a Curry/Onion Sauce.
• NOTE: During cleanup, spray your counter, cutting board, pots, pans, utensils and other areas with full strength bleach that were used to prepare the chicken.
• You may wish to rub the entire outside of the chicken with plenty of butter, instead of olive oil. Sprinkle with dried bread crumbs or Panko crumbs and pat down into the butter. You will get a nicely browned and crispy skin.

UNCLE DOBO'S BACON WRAPPED BBQ SALMON

Steps:

• Prepare your barbecue.
• Double foil piece(s) large enough to hold salmon in a packet.
• Mix together the mayo, garlic, and mustard (if using). Slather the place where the salmon will sit with about a quarter of the mixture.
• Season salmon with salt and pepper. Lay lemon slices on top of salmon. Wrap salmon with the bacon.
• Lay the wrapped salmon on the mayo mixture on the foil package. Slather the wrapped salmon with the remaining mayo mixture.
• Barbecue on the grill until done and flakes easily, which will take about 20-25 minutes. Discard bacon before serving.
• Makes 8 servings.

UNCLE BILL'S BARBECUED SALMON - ASSYRIAN STYLE

Steps:

• In a large mixing bowl, combine garlic, lemon juice, olive oil, ground cardamom, ground cloves, salt and mustard; mix well.
• On a plate, mix together sesame seeds and dill.
• Rinse salmon steaks; drain well and pat dry with paper towels.
• Add steaks to oil mixture (one at a time) and turn to coat well.
• Place steaks on plate with sesame/dill mixture (one at a time) and press to coat, turn over and press to coat.
• Lightly oil a mesh barbecue grill and place steaks on grill.
• Preheat barbecue to medium-high heat.
• Place steaks on the mesh grill onto the barbecue grill; close cover and grill for 10 minutes.
• Turn steaks over and continue to grill for another 10 minutes or until fish is opaque and flakes when tested with a fork.
• General rule of thumb, is about 20 minutes per 1 inch of thickness.
• Transfer steaks to individual plates and serve with lemon wedges.
• You may also use salmon fillets with skin on.
• Grill firstly with skin side down, then turn over and continue grilling until done.