Help i need a couple good KOKANEE recipes.

[DougJr84]

i need a few rcipes to cook up my kokanee. can some one help me with a recipe and may some qwik directions? Thank you.

[GUPPYSLAYER]

This one is really good. I've used it a few times with Kokanee and will be in the future.

Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

Ingredients

1. 1 teaspoon ground cumin
2. 1 teaspoon chili powder
3. 1 teaspoon brown sugar
4. 1/4 teaspoon finely ground coffee
5. Salt and freshly ground pepper
6. Two 8-ounce skinless, center-cut salmon fillets
7. Extra-virgin olive oil, for brushing
8. 2 tomatillos, husked and quartered
9. 2 tablespoons chopped cilantro
10. 1 small jalapeño, seeded and quartered
11. 1 garlic clove
12. 6 tablespoons sour cream
13. 1 ripe Hass avocado—halved, peeled and pitted
14. 4 cups finely shredded red and green cabbages (12 ounces)
15. 8 corn tortillas
16. Hot sauce and lime wedges, for serving

Directions

1. In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
2. Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
3. Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.
4. Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.

[mben2979]

Man I'm hungry!

[radwillg]

Looks good!!! Feed me

[Dullhook]

Here's an easy one to try when they taste (like all fish) at their very best when cooked fresh just after being caught.

• Build a nice hot campfire before going fishing so you'll have some hot coals to cook over when returning to camp.
• Catch some kokes and fillet them out.
• Rub fillets with soft butter.
• Sprinkle liberally with McCormick's Lemon and Pepper seasoning or your personal favorite. I like adding some crushed, red pepper flakes on top for extra color and zing.
• Use a folding fish-cooking rack...and cook skin side down until the skin is golden-brown, bubbly, and crisp. Flip over and cook just until you can flake the fillets apart with a fork. Please don't overcook.
• Enjoy with a cold beverage and side dish. Mighty hard to beat!