1 pound Fresh Spring Chinook Salmon filet/filets
2 garlic cloves-sliced very thin
1 dozen small cherry tomatoes-halved
2 tablespoons Olive Oil
1 half lemon-sliced thin
1 teaspoon refined sugar
2 tablespoons Capers-drained

Preheat oven to 400 degrees.
Line a cookie sheet with an extra long piece of foil, set aside.
Rinse and then pat dry your Salmon filet or filets. I like to cook one larger filet instead of a few smaller filets because I’m afraid of overcooking the salmon. Salt and pepper your filet with a few pinches of Kosher salt and a couple cranks of fresh ground pepper, set aside.
Place lemon slices on foil lined cookie sheet in the shape of your filet/filets. Place seasoned filet on top of lemon slices skin side down, set aside.
Heat olive oil in a saucepan on medium high head. Add slices of garlic and sauté until garlic is slightly golden brown then add halved cherry tomatoes, 1 teaspoon sugar, and a pinch or two of Kosher salt sautéing for about 1 minute. Once tomatoes are soft but still plump turn off heat and stir in Capers. Spoon tomato mixture on top of salmon filet and fold foil over the filet, crimping the sides closed to create a pouch that will not allow heat to escape. Place in oven for about 15-20 minutes depending on filet size. If the salmon is in a few filets lean towards 15 minutes if you have one nice fat filet lean more towards 20 minutes. After your estimated cooking time remove salmon from the oven and carefully unfold a corner checking on cooking progress. Using a fork, gently scrape the thickest part of the filet and if the salmon flakes off then it’s done. Unfold pouch and let sit for only a few minutes, if you can! I usually dive right into it.

I could imagine using a fresh herb may add to the flavor of this recipe but I was to afraid of overpowering my precious Spring Chinook flavor.

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Breading for Razors:
1 limit cleaned Razor Clams, about 15
2 cups Panko bread crumbs
1 cup Peanut Butter Cap'n Crunch, crushed
4 large eggs, whisked
2 cups flour
Vegetable oil for frying

Spicy Chili Sauce:
2 cups mayo
2-3 teaspoons Sriracha chili sauce, at least

Set up your breading station with shallow bowls for the flour, Panko, and eggs.
Combine and mix together Panko and crushed Peanut Butter Cap'n Crunch.
With a paper towel pat dry each clam of they are not already fairly dry.
In order of dipping:
flour
Panko/Crunch combo
eggs
At the end of the station line a cookie sheet with wax paper or tin foil.
Start breading, first dredge clam in flour shaking off access flour, then dredge in whisked egg coating thoroughly and letting access egg drip off, finally coat well in Panko combo. Place finished clam on cookie sheet and repeat breading process until all clams are breaded. If at anytime you start running out of egg, Panko, or flour...just add more!
Line another cookie sheet with foil placing it next to your stove top. If you have a cooling rack, place it on top of the lined cookie sheet. Here is where the cooked clams will hang out as you cook each batch.
Cover the bottom of a frying pan in vegetable oil and turn on medium high heat. Once the oil is heated add a few clams cooking until golden brown then flip to cook the opposite side. It's very important not to add to many clams to the frying pan as overcrowding will make the cooking clams "sweat" and become soggy.....which is a bad thing. It may take a few batches to get the heat set just right. The goal is to create a golden brown clam in the least amount of time possible. Maybe 30 seconds per side.
Place each batch of cooked clams on the cookie sheet mentioned prior.
To make the Spicy Chili Sauce:
in a small bowl combine mayo and 1 teaspoon Sriracha chili sauce. Make sure you taste it before adding the 2nd teaspoon. If the sauce is spicy enough for you then no need to add the 2nd teaspoon. If 2 teaspoons doesn't give you the kick you want then add the 3rd teaspoon and if that doesn't do it, add more! Make sure you add just a little at a time tasting after each addition. CAUTION: Sriracha is very potent and you won't need much.

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1 large can tomato juice
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground oregano
1/2 tsp. cayenne powder
1 tsp. Worcestershire sauce
1 tsp. powdered or prepared mustard
1 tsp. liquid smoke
1 tsp. salt
1 tsp. pepper
2 Tbsp. vinegar
2 Tbsp. sugar
1 Tbsp. dry parsley
1/4 cup margarine

Heat in large saucepan. Crack crab and divide in halves. Let simmer for about 1/2 hour in sauce. If it simmers too long, crab meat will turn dark.

This will handle 3 medium size crab. For more, increase sauce recipe. Use more or less spices according to taste and what you have on hand.

We usually serve it in bowls with garlic bread for dipping in the sauce, and cut up veggies, like carrot sticks, celery, etc.

As told to me from Judy W. Thanks for the great recipe!!!!!

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2-3 Albicor Tuna loins
2 Tbls coriander seed
1 Tbls sea salt (kosher will do)
1 Tbls fresh cracked pepper

Preheat oven to 350 F.
lightly toast coriander seed in pan then grind up and mix with salt and pepper to make a dry rub. Cover tuna loin with dry rub. Heat 1 Tbls of oil in pan over med-high heat. Cook 2 min on each side ( a tuna loin may have 3 sides). Finish in oven on a cookie sheet for 5-15min. The tuna can be raw in the middle, this is ok, 5 min will do. But if you like you fish thoroughly cooked, put it in for 15 min and check in fattest part of loin to make sure it is cooked.

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1. whole fresh catfish.
2. 1/2 clove of garlic crushed.
3. 4 tblspns butter.
4. salt and pepper to taste
5. Cayenne pepper to taste.

After cleaning your fish. I wrap it in foil. I add the ingredients listed above, I close up the foil around the fish. I let it cook for 15 to 20 minutes or until the skin peals off the fish, and the meat is white and flaky. Cooking time will vary depending upon the size of your fish and how your BBQ cooks.

I usually cook several fish at a time using this method. Catfish over ten pounds tend to get mushy, so I normally try to keep my fish under 10lbs. Sometimes that is not what you catch. I would use a different receipt if it is larger than 10lbs. (like deep frying.)

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