Ingredients:
• 4-6 salmon fillets (5-8 oz. each)
• 1 cup olive oil
• 1/2 cup balsamic vinegar
• 2 Tbsp granulated garlic
• 1 Tbsp cracked black pepper
• 1 Tbsp dried whole rosemary
• salt & pepper to season
• spray oil (Pam)

Blend all ingredients together in a small bowl thoroughly.

10 minutes before cooking pre-heat gas BBQ to low, at most medium-low.  Lightly season salmon with salt and pepper.  Remix the basting sauce and brush liberally on fish on a plate or platter coating both sides.  Let sit until the BBQ is ready.  Rub the fish through basting sauce again then spray with oil (Pam).  Place on grill bone side down.  Baste with sauce being careful not to spill sauce in the grill as this will produce flames if you are not careful.  Cook about 2-3 minutes depending on the thickness of the fish.  Brush the filet with the sauce again making sure you mix it well.  Turn the fish over and baste again.   Cook 2-3 minutes and baste again.  Turn the fish over one more time and baste 1-2 times until fish is cooked through.

To serve:
Place on plates or platter and lightly brush with sauce again.  Serve with fresh lemon

Submitted by:
Mykel’s Restaurant & Lounge -Soldotna

Ingredients:
• 1 pint canned salmon, drained
• 1  8-ounce pkg. cream cheese, softened
• 4-6 Tbsp salsa
• 2 Tbsp chopped fresh parsley
• 1 tsp dried cilantro leaves, crumbled
• 1/4 tsp ground cumin
• flour tortillas

Directions:
Mix salmon, cream cheese, salsa, parsley, cilantro & cumin.  Spread approx. 2 Tbsp of salmon mixture over each tortilla.

Roll up individually and wrap each in plastic wrap.  Chill 2-3 hours.  Remove plastic wrap and slice into bite-size pieces.

(You can slice immediately after rolling, however pieces hold their shape better if allowed to chill first.)

Submitted by:
Evy Gebhardt - Kasilof