Join Tony
Under the Tuscan Sun
Oct 2 - 8, 2005

Travel with Tony's Rosacci (yes, THE 'Tony' of Tony's Meats) to Tuscany for cooking lessons, tours, meals, wine, culture, history and more!

Get more info now

We Cater
to your every whim!

From simple to elaborate - you can count on us!
Tony Rosacci's
Fine Catering

Tony's Culinary Club

Member's Only Specials & Free Offers

Tony's FAQ's
from Chef Mick and Daniel Rosacci

Cooking Tips & Recipes from Chef Mick Rosacci Cooking help is as close as your TV! See Mick with Steve, Christine, and Jessica every weekend on Denver's Channel 7 News TheDenverChannel

Wild Alaskan Salmon - Sunday 5/22/05

Few foods can bring as much to the table as salmon. It’s a complete protein source; containing all of the amino acids, vitamins A, D, B6, and B2, as well as niacin, riboflavin, calcium, iron, zinc, magnesium and phosphorus. Salmon is also an outstanding source of Omega-3s; fatty acids that offer promise in decreasing heart disease and certain cancers. Salmon is also easily digested making it perfect for children and seniors.

All year long we’re able to get fresh farm-raised salmon, some of which is very good – but every summer we’re treated to a short, yet very special season of fresh wild salmon from Alaska. This year’s fishing season is underway now with the King (or Chinook) salmon run into the Copper River Delta of Alaska.

What makes the King salmon of the Copper River so special is their extended spawning run. These magnificent fishes have to negotiate 300 miles of icy glacial waters and hundreds of rapids in one of the world's most pristine river systems. In her wisdom, Mother Nature prepares them with a particularly rich food supply in the Gulf of Alaska, allowing them to enter the river bright, strong and fat.
Savor summer’s bounty; cook up some wild Alaskan salmon for the ones you love! - Buon Appetito – Salùte! Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods.

--

Alaskan Style Glazed Salmon
1/2 cup brown sugar
1/4 cup butter
2 Tablespoons lemon juice
1/2 cup white wine
1/4 cup soy sauce

Heat in saucepan until ingredients marry, then cool. Marinate salmon covered, in refrigerator for up to 4 hours in some of the marinade. Grill fish 10 minutes per inch of thickness on a medium high grill. Reduce remaining marinade by 1/4 and use as a glaze and serving sauce. Chef Mick Rosacci

--

Asian Orange Salmon
1 1/2 pound salmon steak or fillet
juice of two oranges
2 TBS Hoisin sauce
2 tsp honey
1 tsp grated ginger
1 TBS Shao Xing or Mirin (rice cooking wine)
1/4 tsp white pepper (to taste)
1 TBS butter
3-4 green onions, minced
1-2 tsp orange zest

Wash oranges, remove and reserve 2 tsp zest, then squeeze juice into a bowl. Add Hoisin, honey, ginger, rice wine, and pepper and whisk to combine. Pour half over salmon in a plastic bag and marinate for 10 minutes. Grill or broil salmon.
Reduce remaining sauce slightly in a pan, remove from heat, stir in butter. Serve sauce over salmon garnished with orange zest and green onions. Serves 3 –Chef Mick Rosacci, Tony’s Meats & Specialty Foods

--

King of Spring Cedar Plank Salmon
Fresh King Salmon Fillets, 6-10 oz each, with skin
Untreated Cedar Planks
Olive oil
King of Spring Spice Rub (recipe follows*)

Have your butcher remove all pin bones from salmon fillet and cut into serving sized pieces, skin on.

Soak cedar planks in water for at least 1 hour.

Brush salmon generously with olive oil and sprinkle with seasoning blend to taste – a light sprinkle, or pack it on. Rest at room temperature and preheat grill on medium high, to high heat.

Place fillets on cedar planks, allowing at least one inch between each (usually 3-4 per plank) and place on hottest part of the grill. Close lid and continue to cook over medium to high heat until done (cooking times vary considerably due to salmon size and actual grill temperature). Test at 120 degrees in center for medium rare (perfect!), 140 in center for well done. Remove planks from grill and rest for five minutes before serving. Chef Mick Rosacci, Tony’s Meats & Specialty Foods

*King of Spring Spice Rub
• 2 tsp dried lemon or orange zest
• 1 tsp dry granulated garlic
• 1 tsp dried tarragon
• 1 tsp dried thyme
• 1⁄2 tsp white pepper
• 1 TBS paprika
• 1 TBS Kosher Salt
• 1 TBS Dark Brown Sugar
• pinches of cayenne or crushed red pepper
Combine spices in a mortar and pestle or food processor and process gently to marry blend. Feel free to adjust spices to your taste. Any leftovers can be saved in a sealed container for about a month.

--

Grilled Salmon Gremolata
Salmon or halibut steaks or fillets
olive oil
sea salt and cracked pepper to taste
1 part grated lemon zest
1 part grated orange zest
3 parts minced fresh parsley
1 part pressed fresh garlic

Brush salmon with olive oil and sprinkle with sea salt and fresh cracked pepper. Pre-heat grill, mist grate with oil and immediately place fish on grate. If using fillets, start them skin side up. Grill over medium to high heat, turning once, for approximately 10 minutes per inch of thickness. Remove to a warm plate, cover and rest for five minutes.

Meanwhile, wash fruit and remove bright part of citrus with a grater or zester. Toss with parsley, garlic and enough olive oil to bind, taste and adjust with pinches of sea salt and cracked pepper.
Place on a plate and sprinkle generously with citrus mixture. Serve with rice or couscous.

More Recipes

Recipe Archive

May 15, Berries May 1 - Cinco de Mayo April 24 - Sustainable Seafood April 17, Asparagus April 10, Lasagne March 27, Easter Trimmings March 13, Roast Chicken March 13, Corned Beef March 6, Braising is Amazing Feb 27, Oscar Munchies Feb 20, Soup is Good Food! Feb 13, Linguini & Clams Feb 6 - Superbowl Eats Jan 30 - Simple Salmon Jan 23, Carbs are not the enemy! Jan 16, Supercharge your diet Jan 9, Quick Healthy Soups Jan 2 - Skinny Cookin', Chicken

Dec 31 - Fondues Dec 26 - Winter Nose Warmers Dec 18 - Holiday Roasts Dec 11 - Standing Rib Roast Dec 5 - Sweet Treats Nov 27 - Puff Pastry Nov 21 - Sweet Potatoes Nov 14, Tomatoes and Lycopene Nov 7, Pici Pasta Oct 2, Chiles Sept 25, Pancakes Sept 19, Parmigiano-Reggiano September 12 September 4 August 28, Colorful Veggies August 21, Peaches August 14, Salmon August 7, Colorado Corn July 17, Tropical Tastes July 10 French Country Friday / Sat, July 2,3 Better Burgers

Get my recipes by email every week - as well as cooking tips and Member Only Offers! Join Tony's Culinary Club!