Cook last 5 over medium heat, stir until sugar is combines. Remove from heat.

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1 Winner s Recipes

2 FIRST PLACE Pro Division Sous-Vide Salmon with Dill Meringue & Vegetables By Rob Gaarde Salmon: 30 Minute Brine in Iced Salt Water Cook: Sous Vide Temp at 125 Salmon in bag with Olive Oil Seal with Immersions Technique Cook 30 Minutes To Finish: Season with Pepper Sear in Pan Skin Side Down For Meringue: 2 Egg Whites 1/8 Teaspoon Cream of Tartar ¼ Cup Karo ¼ Cup Sugar 3 Tbl Water Pinch Salt Lemon Zest Dill Cook last 5 over medium heat, stir until sugar is combines. Remove from heat. In separate blow, whisk on M speed the egg whites. Once light LM peaks, slowly drizzle hot syrup into egg white mixture, on high speed, until stiff peaks. Finish with torch. For Supersalad: Massage kale to tenderize. Chop finely. Combine with cooked quinoa. Toss with vinaigrette. Add chopped avocado & cranberries.

3 Second Place Pro Division Cajun Salmon Decatur By Eddie Hartleb Step 1: In a Small Pot Add ½ Yellow Onion Cut Up (Any way) 2 Celery Stalks Cut Into 1/3 s on a bias 2 Carrots Pepped Cut into 1/3 s on a bias 2 Bay Leaves 10 Pepper Corns 1lb Salmon Step 2: Boil water with all ingredients. Bring to a low boil. Add Salmon (skin & boneless) Turn heat off. Leave in water for 10 min. Step 3: Poach 2 potatoes, shock in ice water. Peel shred & cut into smaller piece. Set aside. Step 4: Cook off ½ lb bacon. All you want is the grease. Remove the bacon. Add ½ onion diced, ½ red bell pepper diced, ½ green pepper diced. All in bacon grease. Sauté it. Add 1lb poached salmon. Step 5: Add your shredded potato. Let cool (after mixing all together). Don t let it get cold. Mix. Form patties. Add Creole seasoning. Cook patties to crisp. Plate. Add poached eggs and hollandaise.

4 Corn Tortilla Pico Chipotle Sauce Dill Sauce Cabbage Lime Third Place Pro Division Pink Salmon Tacos By Nat, Alec & Natalie (Nat Shack)

5 Fourth Place Pro Division Glorious Salmon Surprise By Chris Wiles Cure Salmon in water, brown sugar, garlic & rosemary Smoke Salmon with apple chips for 12 minutes Dress Salmon with Olive Oil, Italian seasoning, honey glaze, brown sugar BBQ Salmon until done (varies on grill based on filet size) wrapped in Foil.

6 First Place Amateur Division Fulton s Fancy Recipe By Tommi Mooney Italian Dressing Lemon Pepper Lemon Capers Tartar Sauce (Mayonnaise, pickles, pepper, garlic and parsley)

7 Second Place Amateur Division Pink Salmon Potstickers By Thale Steenhoven Dough 2 cups flour 1/8 tsp salt 3/4 c boiling water 1 Tbsp cold water Mix flour and salt in mixing bowl; make a well and add boiling water, gently incorporating, it will be clumpy. Cover the bowl with a damp towel and let rest for 15 minutes. Add 1 Tbsp cold water to the dough, knead for 2 minutes until smooth adding flour as needed. Tightly wrap dough in plastic wrap and allow to rest for 15 minutes. Filling 1 fillet pink salmon, cut in 1 inch cubes 1/4 c ground pork 1 c chopped cabbage( soaked in salt water for 10 minutes and drained) 1 can water chestnuts 3 green onions 1 tsp fresh ginger minced 3 cloves garlic minced 1/4 tsp sesame oil 3 Tbsp soy sauce Pulse cabbage, water chestnuts, onion in food processor until medium chopped. Remove to a mixing bowl. Place salmon, pork, ginger, garlic, soy sauce, and sesame oil to processor and pulse until finely ground; add to mixing bowl and incorporate all ingredients. Cook a small ball of filling to test seasoning and adjust according to taste. Assembly Take a 1 inch ball of rested dough and roll into 3 by 3 round; place 1 to 2 tsp filling in center; fold into a moon shape, pressing the edges together. Create 5 to 6 pleats on the side of the dumpling; make a small fold, then fold down to create the pleats. Place the finished pot stickers to a floured tray; keep covered with a cloth. Cooking Heat a heavy skillet over medium-high heat; add 1 Tbsp vegetable oil to coat bottom of pan; add enough pot stickers to fill the pan. Reduce heat to medium and fry for 2 minutes. Add 2/3 cups water to pan, cover, and cook for 6 to 8 minutes. Serve with pot sticker sauce and/or sweet chili sauce. Sauce 1 Cup Soy Sauce ¾ Cup Rice Wine Vinegar 1 ¼ Cups Water

8 4 Tablespoons Dark Brown Sugar 2 Medium Scallions, Minced 4 Teaspoons Minced Garlic Cloves 2 Tablespoons Toasted Sesame Oil 2 Teaspoons Hot Red Pepper Flakes Directions In a sauce pan, heat 2 tablespoons of tosted sesame oil to medium-high heat. Add scallion, garlic and red pepper flakes. Lower heat to medium and continue stirring about 3 5 minutes or until garlic starts browning. Increase heat to high and stir soy sauce, vinegar and water and bring to a boil. Add dark brown sugar and stir until sugar is dissolved. Lower heat to low and cook for 10 minutes, stirring often. Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).

9 Coat: Brown Sugar Dash Maple Syrup Lemon Butter Cilantro Salt Pepper Mustard Third Place Amateur Division Yosselyn s Latin Fish Recipe By Yosselyn Gheen Sauté: Onions Garlic Olive Oil Mix together. Grill baby, grill!

10 Fourth Place Amateur Division Blackened Pink Salmon Pizza By Mary Anne Wivholm Ingredients: Pre-baked flatbread ¼ cup Butter Paul Prudhomme blackened redfish magic seasoning 4 Tablespoon Olive oil 1/2 tsp sesame oil pinch of granulated garlic and 2 pinches red pepper flakes 1/4 cup thinly sliced pepperoncini peppers 1/4 cup small diced marinated artichoke hearts 1 1 ½ cup Mozzarella shredded cheese 4 ounces cream cheese ¼ cup parmesan cheese ¼ cup Alfredo sauce( homemade or store bought- Bertolli is the best) Basic Alfredo recipe: I TBS flour,1/4 cup butter, make a rue Add 1 ¾ - 2 cups heavy cream, add 1 tsp granulated garlic, 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp pepper, ½-1 cup Parmesan cheese, stir until all blended and cheese has melted to creamy consistency. Coat pink salmon in melted butter and blackening seasoning and blacken in pan to fully cook. Brush a mixture of olive oil, granulated garlic, and sesame oil on base of flatbread. Smear a very thin layer of cream cheese over oil base. Sprinkle very sparingly the red pepper flakes. Lay chunks of blackened salmon, small pieces of artichoke hearts and pepperoncini. Lightly drizzle alfredo sauce over all, then parmesan cheese and cover with mozzarella cheese. Bake at 400

11 degrees for 9 minutes or until outside crust is golden brown and mozzarella is fully melted. Cut and serve immediately.