Poultry Recipes Pork Recipes Beef Recipes Seafood Recipes
| Salmon Burgers with BBQ Shack Sauce | |
| 10 ounces skinless salmon fillet, cut into 1-inch pieces | |
| 1/4 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon grated lemon peel | |
| 2 sesame-seed rolls, split | |
| Red onion slices | |
| Lettuce | |
| BBQ Shack Barbeque Sauce | |
| Place salmon fillets, BBQ Shack sauce, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. Grill until fish is cooked through and serve on toasted buns lightly covered with BBQ Shack sauce. Add onion and lettuce. | |
| Bluefish and Jake & Amos Saute | |
| Bluefish filets or steaks | |
| Minced onion and fresh dill; roughly one-third a cup each | |
| 2 Tablespoon olive oil | |
| Jake & Amos Barbecue Sauce | |
| 2 Tablespoon champagne vinegar | |
| 2 Tablespoon unsalted butter | |
| Pinch salt and pepper | |
| Combine the onion, dill, oil, salt, pepper, and Jakes & Amos Barbecue Sauce. Let bluefish filets soak in this overnight. Cook in butter in a large skillet. When done cooking, adding champagne vinegar to the pan and scrape and pour over fish and serve. | |
| Salt Lick Salmon | |
| Salmon steaks | |
| Melted butter, 4 tablespoons | |
| Lemon juice | |
| Salt Lick Original or Habanero | |
| Place everything in baking pan except for lemon juice and set in refrigerator for for 30 to 3 hours. Cook at 400 degrees, basting frequently. Serve with lemon juice. | |
| Prosciutto-Wrapped and Sticky Fingers Tuna Bites | |
| 6 pieces of salmon fillet, skinned and halved | |
| Very thin slices prosciutto | |
| Sticky Fingers Barbeque Sauce | |
| Extra-virgin olive oil | |
| Dip tuna in Sticky Fingers Barbeque Sauce and wrap each in a slice of prosciutto. Transfer (seam down) to a large shallow baking pan (oil or grease pan first). Drizzle each piece with oil. Bake in oven until just cooked through (8 to 10 minutes). | |
