| Recipes: From the cooler to the grill... |
 Second only to a successful day catching Lake Michigan fish, is the eating. See our recommended charter boat captain recipes...Capt. Steve's "Sea Dog Cookbook" has been around for generations. With over 40 years fishing on the Lake Steve has accumulated some amazing recipes for salmon and trout. Click here for the full cookbook in PDF. Steve's Canned Fish Dip or Salad Salmon Fettuccine for Two 4 ounces uncooked fettuccine 2 TB chopped onion 3 TB butter 1 plum tomato cut in strips 3TB lemon juice 1TB dried parsley flakes ½ tsp grated lemon peel ¼ tsp salt 7 ounces boneless skinless salmon 2TB pine nuts or almonds Fresh garlic (optional) Cook fettuccine according to package directions Meanwhile, in a large skillet, sauté onion in butter until tender, Add the Tomato, lemon juice, parsley, lemon peel and salt. Bring to a boil. Reduce Heat; cook and stir for 2 minutes. Drain fettuccine; add to skillet. Stir in salmon; heat through. Sprinkle with Nuts YIELDS 2
Salmon Kabobs 12 Metal or bamboo skewers 2 TB packed dark brown sugar 1 ½ tsp. Smoked paprika 1 tsp chili powder ½ tsp cayenne pepper Salt and Pepper 2 ¼ lbs skinless salmon fillet cut into 1 ½ in chunks 2 med 8 oz zucchini or peppers cut in ¼ in thick slices In large bowl, combine sugar, paprika, chili powder, red pepper, ¾ tsp salt, and ½ tsp freshly ground pepper. Rub mixture between fingers to break up any lumps of sugar. Add salmon and zucchini and toss to evenly coat with spice mixture. Place on hot grill and cook 9 to 11 minutes or until salmon turns opaque throughout. Turning occasionally.
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