SALMON RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED FRESH SALMON (10/24/94) (20:29) Ingredients: 3 lb Salmon piece 1 tsp Salt 1 tsp Pepper 1/2 tsp Thyme 3 tsp Butter 1 1/2 cup Cream light 3 Onion slices 3 Parsley sprigs 1 Garlic clove sliced in qtrs. 1 Bayleaf 2 Cucumber peeled, strip cut Directions: Combine salt, pepper and thyme then rub all sides of the salmon. Melt butter in baking dish then add salmon and coat with the butter.Add light cream, onion slices, parsley, garlic, bayleaf then arrange cucumber strips around the fish. Bake covered for 40 minutes or until center bone can be removed easily. Remove and discard bayleaf, onion, parsley and garlic before serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BAKED SALMON (10/23/94) (22:16) Ingredients: 1 1/2 lb salmon fillets salt & pepper to taste 5 potatoes, medium, halved 1 onion, medium, cut in wedges 20 oz vegetables, frozen onion salt to taste 4 tbs butter or margarine butter, melted 1 lemon, wedges Directions: Rinse frozen vegetables with warm water and drain. Season fish with salt and pepper. Place fillets on top of each other on large sheet of foil. Place potatoes and onions around fish and put vegetables over everything. Sprinkle with salt, pepper and onion salt. Dot with 4 T. butter. Seal foil. Grill or bake (400 degrees) for 1 hour and 15 minutes. Top with additional melted butter. Makes 4 servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Baked Salmon - Northwest Style (02/02/93) (0:13) Msb 1 4 To 5 Pound Salmon, Prepared 1 Onion, Sliced 3 Strips Bacon 1 Cup Milk 1 Cup Tomato Sauce, Heated Stuff Fish With Onion, Cover With Bacon. Place In Foil; Cover With Milk. Bake At 350 Degrees For 1 Hour And 15 Minutes. Serve With Sauce. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED SALMON ROLLS (10/24/94) (20:35) Ingredients: 2 lb SALMON 3/4 cup Mushrooms sliced 1/4 cup Butter 1 tsp Onion juice 1/4 cup Flour 1/2 cup Cream light 1/4 tsp Salt 1/8 tsp Pepper 1 Cayenne to taste 1 Mace to taste 1 cup Crumbs bread buttered 4 Mushroom caps Directions: Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2 inches wide and up to 8 inches long. Butter 8 custard cups and coil salmon into the cups. In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper, cayenne and mace and stir constantly until cooked and thick. Pour sauce into custard cups then bake at 375/F for 25 minutes. Drain off juice from cups, unmold the fish and place in an ovenproof dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll. Broil the rolls until the mushrooms are done and the crumbs browned. Serve garnished with parsley and lemon wedges. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Barbecued salmon fillets (10/25/94) (0:17) Ingredients: 1 cup melted butter or margarine 1/4 cup lemon juice 1 1/2 tbs soya sauce 1 1/2 tsp worcestershire sauce 1 tbs parsley 1 tsp sweet basil 1 tsp oregano 1/2 t. garlic powder salt & pepper salmon fillets Directions: Combine all ingredients except fillets to make barbecue sauce. Brush fillets with sauce and place on grill over hot coals. Broil equally on each side, about 10 minutes for each inch of thickness. Brush on more sauce before each turn and when the fish is done. Leftover barbecue sauce can be stored in refrigerator for weeks, but will need to be warmed slowly to melt butter during later use. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Christmas Casserole (02/21/94) (14:06) Yield: 4 servings 1 cn Salmon; 6 1/2 oz or 233 g 2 c Soda crackers-coarsely crush 1 cn Corn; creamed, 14 oz 1 c Cheddar cheese; grated 1/4 c Milk 1/4 c Green pepper, cubed 1 Egg 1/8 ts Pepper 1 ts Butter 2 tb Almonds; thin sliced Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup cassreole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds. Bake covered 30 minutes at 35Oo. Uncover for last 5 minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Citrus Salmon (08-17-92) (1:11) 4 Salmon Steaks (About 6 Ounces Each) 1/2 Teaspoon Grated Lemon Peel 1/2 Teaspoon Grated Orange Peel 1/2 Teaspoon Grated Lime Peel 2 Tablespoons Lemon Juice 2 Tablespoons Lime Juice 1/4 Cup Grated Yellow Onion 1 Tablespoon Honey 1/2 Teaspoon Minced Hot Red Chili Pepper 3 Tablespoons Lightly Salted Butter Or Margarine In Shallow Glass Or Ceramic Dish Arrange Salmon Steaks In A Single Layer. In Small Bowl Combine The Orange, Lemon, And Lime Juices, Onion, Honey And Hot Red Pepper. Mix Well; Pour Over Salmon, Cover And Refrigerate. Marinate Fish, Turning Occasionally, For At Least 3 Hours. Heat Broiler. In A Small Saucepan Melt 1 Tablespoon Butter. Using A Slotted Spoon Transfer Salmon To Broiler Rack, Reserving Marinade. Brush Steaks With Melted Butter And Broil 2 Inches From Heat, 4 Minutes On Each Side. Fish Is Done When Light And Springy To The Touch. Transfer To A Heated Serving Platter. Meanwhile, Strain The Marinade Into The Saucepan And Bring To A Boil Over Moderate Heat. Boil Uncovered Until Slightly Thickened-About 2 Minutes. Blend In Remaining Butter And Pour Sauce Over Fish. Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crusty Salmon Shortcakes 2 1/3 Cups Baking Mix 3 Tablespoons Butter, Melted And Cooled Slightly 1/2 Cup Milk 1 Can (10 1/2 Ounces) Condensed Cream Of Mushroom Soup 1/2 Cup Milk 1 Can (16 Ounces) Salmon, Drained 1/4 Cup Chopped Ripe Olives 1 Tablespoon Chopped Pimiento 1 Teaspoon Parsley Flakes 1 Teaspoon Worcestershire Sauce Heat Oven To 450 Degrees Mix Baking Mix, Butter And 1/2 Cup Milk With Fork To Soft Dough. Knead 8 To 10 Times On Lightly Floured Cloth Covered Board. Roll Dough 1/2 Inch Thick. Cut With Floured 3 Inch Cutter. Bake On Ungreased Baking Sheet About 10 Minutes. In Large Saucepan, Combine Soup, 1/2 Cup Milk, The Salmon, Olives, Pimiento, Parsley Flakes And Worcestershire Sauce. Heat To Boiling Over Medium Heat, Stirring Frequently. Split Warm Shortcakes; Serve Salmon Mixture Between Halves And Over Shortcakes. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED SALMON STEAKS (10/24/94) (20:34) Ingredients: 4 Steaks salmon 1 cup Onion chopped 1/4 cup Butter 2 tsp Curry powder 2 cup Cream sour 1 Salt to taste 1 Pepper to taste 1 Curry to taste Directions: Saute onions in butter until transparent. Remove from pan. Mix some flour, salt, pepper and curry into a powder and sprinkle all sides of the salmon. Add butter to pan and saute salmon until done. Remove and keep warm. Return onions to pan. Heat then slowly add the curry and when mixed, slowly stir in the sour cream. Heat the sauce but do not boil. Pour the sauce over the salmon and serve immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Dilled Salmon Steaks (10/24/94) (23:25) Ingredients: 4 salmon steaks or fillets (1 1/2 lb.) 1/4 cup of margarine, melted 1 tbs lemon juice 1/2 tsp dried dill Directions: Mix margarine, lemon juice and dill in dish. Dip salmon in mixture and turn so all sides are covered. Broil about 5 inches from heat for five minutes on each or until meat flakes easily. Can also be baked for about 10 minutes at 450 degrees. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Easy Cheesy Salmon And Rotini (10-22-92) (0:57) 1/2 Of 1 Pound Bag Rotini, Uncooked 2 Tablespoons Butter 1 (10 Ounce) Package Frozen Mixed Vegetables, Thawed And Drained 1 Clove Garlic, Minced 1 (10 3/4) Ounce Can Cream Of Mushroom Soup 3/4 Cup Milk 1 1/2 Cups Shredded Mozzarella Cheese 1/8 Teaspoon Pepper Dash Ground Nutmeg 1 Can Salmon, Drained And Flaked Prepare Rotini According To Package Directions; Drain. In Medium Skillet, Melt Butter. Add Mixed Vegetables And Garlic, Cook Until Vegetables Are Tender And Garlic Is Golden. In Medium Bowl, Blend Soup And Milk. Add To Vegetable Mixture. Stir In Remaining Ingredients, Except Rotini And Salmon. Cook Stirring Constantly, Until Cheese Melts. Stir In Rotini And Salmon. Heat Through. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gilled salmon (08-25-93) (1:22) Servings: 6 6 x Medium salmon steaks 1/3 c Olive oil 4 x Cloves garlic, crushed 1/2 c Chopped parsley 1/4 t Dried dill weed 1 t Salt 1 c Fine dry bread crumbs 1/4 c Butter or margarine., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Grilled Salmon & Cheddar Sandwiches (05-01-93) (16:07) Servings: 4 1 Lb Salmon; 1 Cn 1 Tb Onion; Grated 10 Oz Cheddar; Md, * 1 Tb Lemon Juice 1/4 C Mayonnaise * Slice The Cheddar Cheese Into 4 Slices Of 2 1/2 Ozs Each. Mix The Salmon With The Onion, Lemon Juice, And Mayonnaise. Spread The Mixture On Thick Slices Of French Bread And Top With A Slice Of Cheddar Cheese. Add A Top Slice Of Bread And Butter Both Sides Of The Sandwich Generously. Grill Until Brown, Then Turn And Brown The Other Side, And The Cheese Is Melted. Serve Hot. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Grilled Salmon & Marinade (10/23/94) (18:37) Ingredients: 1 1/2 lb salmon fillets 1/2 cup oil 1/4 cup vinegar, red wine 3/4 tsp garlic salt 1/4 tsp salt 1/4 tsp sugar 1/2 tsp Italian seasoning 1 garlic clove, large, minced 1/8 tsp pepper 1 sp water DIRECTIONS: Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Grilled Salmon Steak With Water Cress, Ginger, And Sesame Ingredients: 4 Salmon Steaks, 2 tbs Peanut Oil Salt & Freshly Cracked Black Pepper To Taste 2 Bunches Watercress, 1/2 Red Onion, Thinly Sliced FOR THE VINAIGRETTE: 2 tbs Sesame Oil 1 tsp Sugar 2 tbs Soy Sauce 1 tbs Fresh Ginger, Minced 2 tbs Rice Wine Vinegar 2 tbs Red Wine Vinegar 1/4 Cup Olive Oil Salt And Cracked White Pepper 4 tbs Sesame Seeds Directions: Toast sesame seeds In A Single Layer In A 350 Degree Oven For 25 Minutes. Rub the salmon steaks on both sides with the peanut oil and sprinkle them with the salt and black pepper to taste. Over a medium-hot fire, grill the steaks 5 to 6 minutes per side. Remove them from the grill. Meanwhile, in a salad bowl, combine the water cress and slice onion. In another bowl, combine all of the vinaigrette ingredients and mix well. Pour the vinaigrette onto the watercress-onion mixture and toss lightly. Arrange the dressed watercress on a platter and place the salmon steaks on top. Sprinkle the steaks liberally with the toasted sesame seeds. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Herbed Salmon Steaks 3 Packages (12 Ounces Each) Frozen Salmon Steaks 1/4 Cup Lemon Juice 2 Teaspoons Marjoram Leaves 2 Teaspoons Onion Salt Paprika Heat Oven To 450 Degrees Grease Baking Pan, 13 X 9 X 2 Inches; Place Frozen Fish Steaks In Pan. Mix Lemon Juice, Marjoram Leaves, Onion Salt And Seasoned Pepper; Spoon On Fish. Bake Uncovered 35 Minutes Or Until Fish Flakes Easily With Fork. Sprinkle With Paprika. Makes 6 Servings 375 Calories Each. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Jellied Salmon Loaf 2 Envelopes Unflavored Gelatin 1/2 Cup Cold Water 1 1/2 Cups Boiling Water 1/4 Cup Lemon Juice 1 Tablespoon Vinegar 2 Teaspoons Salt 1 Cup Chopped Celery 1/2 Medium Cucumber, Chopped 1/2 Medium Cucumber, Thinly Sliced 2 Cans (15 1/2 Ounces Each) Red Salmon, Drained, Flaked And Boned Lettuce Leaves Sauce (Below) Sprinkle Gelatin On Cold Water To Soften. Stir Boiling Water Gradually Into Gelatin; Stir Until Gelatin Is Dissolved. Mix In Lemon Juice, Vinegar And Salt; Cool. In Another Bowl, Mix Celery And Chopped Cucumber. Arrange Cucumber Slices In Bottom Of Loaf Pan, 9 X 5 X 3 Inches. Layer Half The Salmon, The Cucumber Celery Mixture And Remaining Salmon On Slices. Pour Gelatin On Salmon. Chill Until Set; Refrigerate No Longer Than 24 Hours. Prepare Sauce. Just Before Serving, Loosen Loaf From Mold; Invert Onto Lettuce Lined Serving Plate. Garnish With Olives If Desired. Serve Sauce With Loaf. Makes 8 Servings. Sauce 3/4 Cup Dairy Sour Cream 1/2 Green Pepper, Finely Chopped 2 Teaspoons Snipped Parsley 2 Teaspoons Snipped Chives 1/2 Teaspoon Salt Dash Of Pepper Mix All Ingredients; Cover And Refrigerate. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Layered Salmon Loaf 1 Can (15 Ounces) Salmon 3/4 Cup Herb Seasoned Stuffing Mix 1 Egg 2 Tablespoons Milk 2 Tablespoons Grated Onion 1 Tablespoon Lemon Juice 1 Tablespoon Chopped Parsley 1/4 Teaspoon Salt Dash Of Pepper 1/4 Cup Celery 1/4 Cup Green Pepper 2 Tablespoons Margarine 1 Tablespoon Flour 1 1/2 Cups Cooked Rice 1/2 Cup Shredded Swiss Cheese Drain And Flake Salmon, Reserving 1/4 Cup Liquid. Combine Salmon With Stuffing Mix, Egg, Milk, Onion, Lemon Juice, Parsley, Salt And Pepper. Spread Half Of Salmon Mixture Into A Buttered 8 1/2 X 4 1/2 Loaf Pan. Saute Celery And Green Pepper In Butter Or Margarine. Blend In Flour. Add Reserved Salmon Liquid, Cooking And Stirring Until Smooth. Combine With Rice Mixture Over Salmon And Top With Remaining Salmon Mixture. Bake At 350 Degrees For 45 Minutes Or Until Set. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Dill Salmon Steaks (02/02/93) (0:12) Msb 1/4 Cup Butter Or Margarine 2 Teaspoons Snipped Fresh Parsley 1/2 Teaspoon Grated Lemon Peel 1/2 Teaspoon Dried Dill Weed Dash Garlic Powder 4 Salmon Steaks (8 Ounces) Each In 2 Cup Measure Combine Butter, Parsley, Lemon Peel, Dill Weed And Garlic Powder. Microwave At High For 30 Seconds To 1 Minute, Or Until Butter Melts. Set Aside. Arrange Salmon On Roasting Rack, With Thickest Portions Toward Outside Edges Of Rack. Brush With Half The Butter Mixture. Microwave At 70% For 12 To 15 Minutes, Or Until Fish Flakes Easily With Fork, Turning Steaks Over And Brushing With Remaining Butter After Half The Time. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon-Herb Salmon Lemon Bundles (Below) 1 5 Pound Salmon, Dressed, Head And Tail Removed, And Cut Into 2 Fillets With Skin On 3 Medium Sized Lemons 2 Bunches Fresh Sage 1 Bunch Green Onions 3 Tablespoons Olive Or Salad Oil 1 1/4 Teaspoons Salt 1/4 Teaspoon Pepper About 2 Hours Before Serving: 1. Prepare Lemon Bundles; Set Aside. 2. Remove Any Small Bones From Salmon Fillets; Set Salmon Aside. Squeeze Juice From 1 Lemon; Thinly Slice Remaining 2 Lemons. Mince Enough Sage To Equal 2 Tablespoons. Slice Each Green Onion Lengthwise In Half. In 1-Quart Saucepan Over Medium Heat, In Hot Olive Or Salad Oil, Heat Salt, Pepper, Lemon Juice, And Minced Sage To Boiling. Reduce Heat To Low; Simmer 5 Minutes, Stirring Occasionally. 3. With Pastry Brush, Brush Flesh Side Of Both Salmon Fillets Generously With Some Oil Mixture. Arrange Lemon Slices On One Fillet; Place Second Fillet On Top, Flesh-Sides Together, To Make A Whole Fish. Arrange Sprigs Of Sage Along Top; Lay Green Onions Over Sage. 4. Cut 6 Pieces String, Each About 20 Inches Long. Tie Salmon Fillets Together Securely With String At About 2 1/2-Inch Intervals. 5. Prepare Outdoor Covered Grill For Barbecuing. 6. Brush Herb-Side Of Tied Salmon With Oil Mixture. Place Salmon On Grill Over Low Heat, Herb-Side Down; Cover Grill And Cook 5 Minutes Or Until Sage And Green Onions Are Browned But Not Burned. Brush Skin-Side Of Salmon With Remaining Oil Mixture, And Using 2 Pancake Turners, Carefully Turn Salmon. Cover Grill And Cook 15 To 20 Minutes Longer Until Fish Flakes Easily When Tested With A Fork. 7. To Serve, Remove Strings; Discard Sage And Green Onions From Fish. Cut Fish Crosswise Into Servings. Let Each Person Take A Lemon Bundle To Squeeze Juice Over Fish (Cheese Cloth Will Catch The Seeds). Makes 12 Main-Dish Servings. . Lemon Bundles Cut Each Of 6 Small Lemons Crosswise In Half. Cut 12 Pieces Of Cheesecloth, Each Large Enough To Wrap Around A Lemon Half. Place One Lemon Half, Cut-Side Down, In Center Of Each Piece Of Cheesecloth. Gather Up Edges Of Cloth; Place A Sprig Of Fresh Sage On Side Of Gathered Edges; Then Tie Sage And Cheesecloth Together With String. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Herb Salmon Steaks (02/02/93) (0:11) Msb 1/4 Cup Butter Or Margarine 2 Teaspoons Snipped Fresh Parsley 1/2 Teaspoon Grated Lemon Peel 1/2 Teaspoon Dried Tarragon Or Oregano Leaves Dash Garlic Powder 4 Salmon Steaks (8 Ounces) Each In 2 Cup Measure Combine Butter, Parsley, Lemon Peel, Tarragon And Garlic Powder. Microwave At High For 30 Seconds To 1 Minute, Or Until Butter Melts. Set Aside. Arrange Salmon On Roasting Rack, With Thickest Portions Toward Outside Edges Of Rack. Brush With Half The Butter Mixture. Microwave At 70% For 12 To 15 Minutes, Or Until Fish Flakes Easily With Fork, Turning Steaks Over And Brushing With Remaining Butter After Half The Time. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Marinated Salmon Danish Style (10/24/94) (23:54) Ingredients: ASPARAGUS MAYONNAISE: 3 egg yolks 1/3 bnch asparagus, cooked,chopped 3 oz lemon juice 1 cup olive oil salt and pepper to taste salmon: 24 oz beer 5 lb salmon, filleted 2 oz saltpeter 1 cup sugar 1/2 cup salt 1/2 cup black pepper 2 tbs basil, chopped Directions: Asparagus mayonnaise: in a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and mix well. Season with salt and pepper. Makes about 2 cups. SALMON: Place fish skin side down in a flat container. Sprinkle on saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover. Cover the dish and marinate the salmon for 2 weeks in the refrigerator. Drain. To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Party Salmon Puffs (10-22-92) (1:17) 1 Can (7 1/2) Ounces Salmon 1/2 Cup Shredded Cheddar Cheese 2 Tablespoons Chopped Ripe Olives 2 Tablespoons Chopped Green Onion 1 Package (17 1/4) Ounces Frozen Puff Pastry Sheets, Thawed 1 Egg, Beaten Drain Salmon; Flake. Combine Salmon, Cheese, Olives And Onion. On Lightly Floured Surface, Roll Out One Sheet Pastry To 12 Inch Square. Cut Into 16 (3 Inch) Squares. Place Rounded Teaspoonful Of Salmon Mixture On Half Of Each Square. Fold Pastry Over And Seal With Fork. Prick Tops With Fork; Brush With Beaten Egg. Repeat With Remaining Pastry Sheet. Bake At 375 Degrees 12 To 15 Minutes Or Until Golden Brown. Makes 32 Puffs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pasta with Smoked Salmon (10/23/94) (15:41) Ingredients: 1 1/2 cup heavy cream 1 lb asparagus 6 oz smoked salmon 1 lemon 3/4 lb dry fettuccine 2 tbs butter salt and pepper Directions: In a small saucepan, bring the cream to a boil and let simmer to reduce to 1 cup. Break off the ends of the asparagus, cut the spears into pieces and cook in boiling salted water for about 7 minutes or until tender. Drain. Cut the salmon into strips. Grate 1 tsp zest and squeeze 1 tsp juice from the lemon. Cook the pasta in boiling water about 12 minutes or till just done. Return to the hot pot and toss with the reduced cream, asparagus, smoked salmon, lemon zest and juice, butter. Salt to taste and plenty of fresh ground black pepper. Serve immediately. Makes 4 servings -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PLANKED FILET OF SALMON (10/24/94) (20:31) Ingredients: 4 lb Salmon fillet (skin 1 side) 1 Pepper ground to taste Oil 1/2 cup Butter melted Directions: Wash salmon in cold water, dry and season with pepper. Place on heated oak plank, skin down, and bake at 350/F 25-30 minutes. Baste with melted butter during cooking. If fish does not brown during cooking, place under broiler last 2 minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Salmon & Cucumber Sandwiches (10-07-92) (2:01) 1 7 1/2 To 7 3/4 Ounce Cans Salmon, Drained 1 Teaspoon Lemon Juice 1/4 Teaspoon Pepper 1/4 Teaspoon Dried Dill Weed 2/3 Cup Mayonnaise 1 Small Cucumber 8 Slices Pumpernickel Bread 4 Large Lettuce Leaves About 30 Minutes Before Serving: 1. In Bowl, Mix Salmon, Lemon Juice, Pepper, Dill, And 1/3 Cup Mayonnaise Until Blended. Thinly Slice Cucumber. 2. Spread 4 Slices Of Pumpernickel Bread With Remaining Mayonnaise. Arrange, Lettuce Leaves, Salmon Mixture, Then Sliced Cucumber On Bread; Top With Remaining Bread Slices. Cut Each Sandwich In Half. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Broccoli Bake (10/24/94) (20:25) Ingredients: 2 cup Rice cooked 1 1/2 cup Apples chopped Gr. Smith 1 pk Broccoli spears 2 cn Salmon 61/2 oz cans 1 pk Hollandaise sauce mix Directions: Heat oven to 350/F. Cook and drain Broccoli. Combine rice and apple in a lightly greased 1 1/2 Qt. Casserole then spread broccoli on top. Drain salmon then spoon over the broccoli. Prepare hollandaise sauce then pour over the salmon. Bake 15 minutes or until heated through. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Salmon Con Ternera (10/24/94) (20:58) Ingredients: 4 Salmon steaks (4-6 oz) 1 Onion sliced in rings 1 Bayleaf 4 Peppercorns 1 Salt to taste 1 lb Steak top round 4 tsp Crumbs bread 1 tsp Parsley chopped 2 Garlic cloves chopped 1 Lemon juice to taste 3 tsp Butter melted 1/4 cup Shrimp cooked 1 Ham slice diced Directions: In a shallow pan place salmon then add onion rings, bayleaf, peppercorns, salt and just enough water to cover the fish. Boil then simmer for 5 minutes. Drain and cool the salmon. Cut beef into 4 serving pieces then lb to flatten. Place in an ovenproof dish and lay salmon on top. Combine crumbs, parsley, garlic and one half the melted butter. Season with lemon juice to taste. Cover the steaks with the crum mixture then top with the ham and shrimp. Pour the remaining butter on top. Bake at 400/F for 15 minutes or until steak is done. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Salmon-Corn Casserole (10/24/94) (20:28) Ingredients: 2 Eggs boiled,chopped 1 cn Salmon 16 ozdrained 1 cn Corn creamed,large 1 cup Stuffing mix dry Herb 1 Onion chopped 1/4 cup Pimento diced 1/4 cup Mayonnaise Directions: Combine and mix all ingredients. Pour into 6 individual oven proof dishes or a 1 1/2 Qt. Casserole. Bake at 350/F. 25 minutes for small dishes or 45 minutes for the casserole. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Salmon for Super (11-14-93) (17:06) 6 salmon steaks, 8-10 oz. each 1/2 c butter 1/4 c vermouth 2 T orange peel 1 T lemon juice 1 tsp mixed vegetable seasoning 1 large russet potato, sliced paper thin 2 cloves garlic, diced 1/2 c green onion, sliced 1/4 c parsley, diced Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in orange peel, lemon juice, and vegetable seasoning. Place salmon in baking dish. Brush each side of fish with butter mixture. Lay potato slices on top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in foil, sealing tightly. Place sealed dish over barbecue coals, and grill 10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered at 325 degrees until fish flakes easily. Serves 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Loaf 1 1 Pound Can Salmon, Drained And Flaked 2 Cups Soft Bread Crumbs 1 Tablespoon Chopped Onion 1 Tablespoon Butter, Melted 1/2 Teaspoon Salt 1/2 Cup Milk 1 Slightly Beaten Egg Piquant Sauce In A Bowl, Combine Salmon, Crumbs, Chopped Onion, Butter, And Salt. Combine Milk And Egg; Add To Salmon Mixture And Mix Thoroughly. Shape Into A Loaf On A Greased Shallow Baking Pan Or In 7 1/2 X 3 3/4 X 2 1/4 Inch Loaf Pan. Bake At 350 Degrees For 35 To 40 Minutes. Serve With Piquant Sauce Or Creamed Peas. Makes 3 Or 4 Servings. Piquant Sauce: Cook 2 Tablespoons Chopped Green Onion In 3 Tablespoons Butter Until Tender, But Not Brown. Blend In 2 Tablespoons All-Purpose Flour, 1/2 Teaspoon Dry Mustard, 1/2 Teaspoon Salt, And Dash Pepper. Add 1 1/4 Cups Milk And 1 Teaspoon Worcestershire Sauce. Cook, Stirring Constantly, Until Sauce Thickens And Bubbles. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Loaf 1 (10-22-92) (1:08) 1 Can (15 1/2) Ounces Salmon 3 Slices Bread, Torn Into Small Pieces 1/3 Cup Finely Minced Onion 1/4 Cup Milk 2 Eggs 2 Tablespoons Minced Parsley 1 Tablespoon Lemon Juice 1/4 Teaspoon Salt 1/4 Teaspoon Dill Weed Dash Pepper Drain Salmon, Reserving 2 Tablespoons Liquid; Flake. Combine All Ingredients. Place In Well Greased 8 1/2 X 4 1/4 X 2 1/2 Inch Loaf Pan Or Shape Loaf On Greased Baking Sheet. Bake At 350 Degrees 45 Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SALMON LOAF 2 (05/26/93) (14:00) 16 oz. canned salmon 10-3/4 oz. can condensed cream of celery soup 1 c. dry bread crumbs 2 beaten eggs 1/2 c. chopped onion 1 T. lemon juice Drain salmon, reserving 1/4 cup liquid. Remove skin and bones. Combine all ingredients, including liquid, and pack into greased 9 x 5 loaf pan. Bake at 375 degrees for 1 hour. Cool 10 minutes in pan. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Noodles Romanoff 8 Ounces Uncooked Medium Noodles 1 1/2 Cups Creamed Cottage Cheese 1 1/2 Cups Dairy Sour Cream 1/2 Cup Finely Chopped Onion 1 Clove Garlic, Minced 1 To 2 Teaspoons Worcestershire Sauce Dash Red Pepper Sauce Or Cayenne Red Pepper 1/2 Teaspoon Salt 1 Can (16 Ounces) Salmon, Drained, Or 2 Cans (6 1/2 Ounce Each) Tuna, Drained 1/2 Cup Shredded Sharp Cheddar Cheese (About 2 Ounces) Heat Oven To 325 Degrees Cook Noodles As Directed On Package; Drain. Mix Noodles, Cottage Cheese, Sour Cream, Onion, Garlic, Worcestershire Sauce, Red Pepper Sauce, Salt And Salmon. Place About 1 Cup Salmon Mixture In Each Of 5 Or 6 Greased Baking Shells Or Individual Casseroles. Sprinkle With Cheese. Bake Uncovered 20 To 25 Minutes. Makes 5 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon on the grill (10/24/94) (23:32) Ingredients: 1 sliced onion 2 sliced carrots 1 can peas 2 sliced potatoes salt and pepper 2 tbs lemon juice 2 lb salmon fillets Directions: Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4 inches above hot coals for about 40 minutes. - -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Salmon Party Log 1 1 Pound Can (2 Cups) Salmon 1 8 Ounce Package Cream Cheese, Softened 1 Tablespoon Lemon Juice 2 Teaspoons Grated Onion 1 Teaspoon Prepared Horseradish 1/4 Teaspoon Salt 1/4 Teaspoon Liquid Smoke 1/2 Cup Chopped Pecans 3 Tablespoons Snipped Parsley Drain And Flake Salmon, Removing Skin And Bones. Combine Salmon With The Next 6 Ingredients, Mix Thoroughly. Chill Several Hours. Combine Pecans And Parsley. Shape Salmon Mixture In 8 X 2 Inch Log; Roll In Nut Mixture. Chill Well. Pass Crackers. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Patties (10-22-92) (1:05) 1 Can (15 1/2) Ounce Salmon 3 Slices Bread, Torn In Small Pieces 1/3 Cup Finely Minced Onion 1/4 Cup Milk 2 Eggs 2 Tablespoons Minced Parsley 1 Tablespoon Lemon Juice 1/4 Teaspoon Salt 1/4 Teaspoon Dill Weed Dash Pepper Flour 2 Tablespoons Vegetable Oil Drain Salmon, Reserving 2 Tablespoons Liquid; Flake. Combine All Ingredients Except Flour And Oil; Mix Well. Shape Into 6 Patties. Coat With Flour, If Desired. Pan Fry On Both Sides In Oil Until Golden Brown. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Platter 1/2 Pound Fresh Asparagus 1/4 Bottle Bottled Italian Salad Dressing Leaf Lettuce 1 Can (16 Ounces) Red Salmon, Drained 6 Medium Tomatoes 1 Large Cucumber, Thinly Slices Carrot Sticks 1 Carton (8 Ounces) Unflavored Yogurt 1/2 Cup Mayonnaise Or Salad Dressing 1 Tablespoon Snipped Chives 1/2 Teaspoon Garlic Break Off Tough Ends Of Asparagus At Point Where Stalks Snap Easily. Cut Diagonally Into Very Thin Slices; Toss With Salad Dressing. Cover And Refrigerate 1 Hour. Arrange Lettuce On Large Platter. Break Salmon Into Chunks, Removing Skin And Bones; Mound Salmon On Lettuce In Center Of Platter. Cut Each Tomato Into A Flower. Drain Asparagus; Spoon Into Tomato Flowers. Arrange Tomatoes, Cucumber And Carrot Sticks Around Salmon. Mix Yogurt, Mayonnaise, Chives And Garlic Salt; Spoon 2 Tablespoons Onto Salmon. Serve Remaining Dressing With Salad. Makes 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Ring Loaf (02/02/93) (0:21) Msb 1 Tablespoon Margarine Or Butter 1/2 Cup Finely Chopped Celery 1/4 Cup Chopped Green Pepper 1 Can (15 1/2 Ounces) Red Salmon, Drained And Flaked 3 Eggs, Slightly Beaten 3/4 Cup Plus 2 Tablespoons Cornflake Crumbs, Divided 1/2 Cup Milk 1 Tablespoon Fresh Lemon Juice 1/2 Teaspoon Grated Lemon Peel 1/4 Teaspoon Dried Dill Weed 1/2 Teaspoon Salt Dash Pepper 1 Recipe White Sauce (See Sauces) In Medium Mixing Bowl Combine Butter, Celery, Green Pepper And Onion. Microwave At High For 4 To 5 Minutes, Or Until Vegetables Are Tender, Stirring After Half The Time. Add Salmon, Eggs, 3/4 Cup Cornflake Crumbs, Milk, Lemon Juice, Lemon Peel, Dill, Salt And Pepper. Mix Well. Set Aside. Lightly Butter Inside Of 1 1/2 Quart Casserole And Outside Of 6 Ounce Custard Cup. Coat Buttered Surfaces With Remaining 2 Tablespoon Of Cornflake Crumbs. Place Custard Cup Upright In Center Of Dish. Spoon Salmon Mixture Into Ring, Pressing Lightly. Microwave At High For 7 To 8 Minutes, Or Until Firm To The Touch. Let Stand For 5 Minutes. Remove Custard Cup. Loosen Edges Of Ring Loaf With Knife. Invert Onto Serving Plate. Serve With White Sauce Or Mushroom Sauce If Desired. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Rollups (08-25-93) (1:29) Servings: 5 7 3/4 oz Salmon (drained, flaked) 1 ea Egg (beaten) 1 t Parsley (dried) 1 t Instant minced onions 1/2 t Dill weed 1 c Crescent rolls 1 x Cayenne pepper Mix salmon, egg, parsley, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Romanoff 1 Package (5. 5 Ounces) Noodles Romanoff 1 Can (7 1/4 Ounces) Salmon, Drained And Flaked 1/2 Cup Creamed Cottage Cheese Heat Oven To 400 Degrees Prepare Noodles Romanoff As Directed On Package Except Increase Milk To 2/3 Cup And Stir In Salmon And Cottage Cheese. Pour Into Ungreased 1 Quart Casserole. Cover And Cook 15 To 20 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SALMON SLICES BAKED IN CREAM (10/24/94) (20:36) Ingredients: 2 lb Salmon piece 4 cup Cream light 1/2 Bayleaf 2 Cloves 1/2 Onion sliced 4 Parsley sprigs 1 Thyme to taste 1/4 cup Butter 1/4 cup Flour 1 tsp Lemon juice 1 Salt to taste 1 Pepper to taste Directions: Arrange serving size pieces of salmon in a buttered baking dish. Season with salt and pepper. Pour in enough cream to leave salmon slightly exposed. Add bayleaf, cloves, onion slices, parsley and thyme. Bake at 400/F for 25 minutes, basting occasionally. Remove salmon and keep warm. In a saucepan melt butter and stir in the flour. Gradually add 2 cups of the cream the fish was cooked in. Stir constantly until smooth and thickened. Season with salt and pepper and the lemon juice then simmer for 10 minutes. Pour the sauce over the fish to serve. Garnish with lemon wedges, sliced cucumber and sliced boiled eggs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Salmon Steak Bake 2 Packages (12 Ounces Each) Frozen Salmon Steaks 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Tablespoon Margarine Or Butter, Melted 1/2 Cup Dry White Wine 1/4 Cup Finely Chopped Onion 2 Tablespoons Lemon Juice 1 Tablespoon Cold Water 1/2 Teaspoon Cornstarch Place Frozen Salmon Steaks In Greased Baking Dish, 12 X 7 1/2 X 2 Inches. Sprinkle With Salt And Pepper; Brush With Melted Margarine. Cook Uncovered In 475 Degree Oven 15 Minutes. While Steaks Are Cooking, Heat Wine, Onion And Lemon Juice To Boiling In 1 1/2 Quart Saucepan; Reduce Heat. Simmer Uncovered 5 Minutes. Stir Water Into Cornstarch; Stir Into Wine Sauce. Heat To Boiling. Boil And Stir 1 Minute. Spoon Sauce Over Salmon. Cook Uncovered 5 Minutes. Makes 4 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SALMON STEAK WITH CLOUD EARS & NOODLES (05/21/93) In China, it might be more common to cook a whole garoupa or carp for this dish, but we enjoy the rich flavor and color of fresh Pacific salmon. 2 salmon steaks, 1 1/2" thick 8 cloud ear black fungus 2 c soaked bean thread noodles 1 sq. pressed beancurd 2 sprigs Chinese parsley (or slivered green onion) 2 T peanut oil 2 slices fresh ginger root 1 clove garlic, sliced 3 c chicken stock 1 T sherry 1/4 t salt 1 pinch white pepper 4 drops sesame oil 1 t red (sweetened) vinegar Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes. Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm. In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked. Uncover, swirl in red vinegar and sesame oil. Garnish with parsley. Serves 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Steaks Place 4 Salmon Steaks, 1 Inch Thick, In Shallow Baking Pan. Blend 1/3 Cup Melted Butter, 1 Teaspoon Worcestershire Sauce, 1 Teaspoon Grated Onion, And 1/4 Teaspoon Paprika; Brush Some Lightly On Fish. Sprinkle With Salt. Bake At 350 Degrees For 25 To 30 Minutes. Pass Remaining Sauce. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Steaks 1 (11-14-93) (17:15) 4 salmon steaks 1/4 c oil 2 T lemon juice 2 T soy sauce 1/2 T ginger Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon steaks with cucumber dill sauce (08-25-93) (1:29) Servings: 2 2 ea Salmon steaks 1/4 c Dry white wine 1 ea Bay leaf 2 T Fresh dill 1 ea Stalk celery, cut up 1 x ----cucumber dill sauce----- 1/4 c Plain lo-fat yogurt 1/4 c Light mayonnaise 1 ea Small seeded grated cucumber 1 ea Small onion, peeled & grated 1/8 t Dry mustard 1/4 c Freshly chopped dill 1 ea Salt & pepper Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and microwave on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refrigerate 1-2 hours before serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Steaks with Herb Sauce (10/24/94) (23:33) Ingredients: 6 salmons steaks about 3/4 inch thick (about 6 lb) 1/4 cup butter or margarine 1/4 cup dry white wine 1 tbs chopped parsley 1/4 teaspoon fines herbs blend 1 clove garlic, sliced 1 teaspoon salt Directions: In a sauce pan or skillet, combine butter or margarine, wine, parsley, herbs and garlic. Heat slowly until shortening is melted. Let stand for 15 minutes. Sprinkle steaks with salt. Place fish in a well greased boiler pan; brush with sauce. Broil about three inches from heat source for four to six minutes. Turn carefully, brush with sauce. Broil four to six minutes longer or until meat flakes when tested with a fork. Baste steaks several times with sauce while broiling. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Salmon Steaks With Wine Sauce (05/15/93) (0:08) Servings: 2 8 oz (2) Salmon Steaks * 2 t Cooking Oil 1 T Butter or Margarine 1 t Cornstarch 1 x Dash White Pepper 1/2 c Half & Half Light Cream 1 ea Lge. Beaten Egg Yolk 2 T Dry White Wine 1 x Seedless Green Grapes (Opt.) * Salmon steaks may be either fresh or frozen. Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Salmon Sushi (10/25/94) (0:32) Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is "cooked" (like seviche). Freeze overnight and then slice thin and serve. I didn't get the proportions of salt and vinegar but I am assuming that it is very similar to what I use for pickling fish, about 3 parts fish to 2.2 parts vinegar and .2 parts salt. It was yummy. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Salmon With Fettuccine (10-22-92) (1:12) 1 Can (15 1/2) Ounce Can Salmon Milk 1 1/2 Cups Sliced Mushrooms 1/4 Cup Finely Chopped Onion 3 Tablespoons Butter Or Margarine 1/4 Cup Flour 1/4 Cup Dry White Wine Grated Parmesan Cheese 2 Tablespoons Minced Parsley 1/8 Teaspoon Dill Weed 1/8 Teaspoon Pepper Salt 12 Ounces Fettuccine Noodles, Cooked And Drained Drain Salmon, Reserving Liquid; Break Into Large Chunks. Add Milk To Reserved Liquid To Measure 1 3/4 Cups. Saute Mushrooms And Onions In Butter Until Onion Is Tender. Add Flour; Cook And Stir On Low Heat Until Blended. Remove From Heat; Add Milk Mixture And Wine. Heat And Stir Until Mixture Comes To A Boil; Simmer 5 Minutes. Carefully Stir In Salmon, 1/4 Cup Parmesan Cheese, Parsley, Dill Weed And Pepper. Season To Taste With Salt. Cook And Stir Gently 2 Minutes Or Until Thoroughly Heated. Serve Over Hot Fettuccine. Makes About 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUTEED SALMON CAKES (05/26/93) (14:00) 1 sm. zucchini 1 sm. carrot 7-3/4 oz. salmon, drained and flaked 1-1/2 c. bread cubes (3 slices) 2 t. grated onion 1/4 t. salt 1/8 t. pepper 1 egg 2 T. oil 3 T. mayonnaise 3/4 t. prepared mustard lettuce leaves cucumber slices lemon wedges Shred zucchini and carrot and pat dry. Mix with next 6 ingredients. Shape into round cakes (3 or 4). Cook in hot oil about 8 to 10 minutes until browned on both sides. Mix mayo and mustard for sauce. Serve with remaining ingredients. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Scottish Smoked Salmon (10/23/94) (15:42) Ingredients: For a 10-to-12-lb salmon salt cure: 2 cups coarse or iodized salt 2 cups dark brown sugar 2 tbs cognac or brandy Directions: Scrape or scale the fish. Split through the back into butterfly style to clean. Cut the head and remove the bones. Salmon smoked according to the old Scottish method is not washed out. The blood particles may or may not be washed out. Dry the fillets carefully if washed. Pour the brandy or cognac over the fill the fillets. Rub well all over with the salt cure. Lay the fish skin down in in a suitable wooden box. Rub the cure mixture into the raw flesh and fold the fish with the cure inside. Place a board on the fish with a 25-to-30 lb weight.Scottish fishermen would place a "killick"(an anchor weighing 28 lbs) over the salmon fillets to leach the moisture from the fish tissue and replace it with the salt, thus inhibiting the spoiling action of ba bacteria. This method is still used today. Hang the fish in a dry, cool shaded place, spreading it with sticks to permit even drying, until a filmy skin or pellicle forms. Cold smoke for approximately 48 hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SMOKED SALMON ROLLS WITH OYSTERS (10/24/94) (20:33) Ingredients: 4 Salmon smoked large slices 20 Oysters small raw 1 cup Stock fish 1 cup Wine white 1 tsp Parsley 1 tsp Shallots 1 tsp Onion chopped 1 tsp Chives 4 Peppercorns crushed 1 Garlic clove chopped 2 Cloves whole 3/4 cup Cream or cream sauce 2 tsp Tomato paste 4 Mushroom caps large 1/3 cup Swiss cheese grated Directions: Rinse salmon slices in hot water, drain and dry. At end of each slice place 5 oysters then roll salmon over them. Arrange rolls on a shallow, greased baking pan. In a saucepan combine wine, stock, parsley, shallots, onion, peppercorns, garlic and cloves. Bring to a boil then simmer until sauce is reduced to 1/2 cup. Strain sauce into another pan then add cream or cream sauce and tomato paste. Bring this to a boil then remove from heat. Saute mushroom caps in butter until done then place on each salmon roll. Pour sauce over salmon rolls, sprinkle with grated swiss cheese and broil until cheese melts. Serve immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Snack Smoke Salmon Canapes (10/23/94) (15:44) Ingredients: 6 oz creamed cheese(softened) 2 tsp prepared mustard 25 canapes bases 4 oz smoked salmon parsley Directions: Blend cream cheese and mustard; spread part of mixture thinly on canape bases. Place piece of salmon on each canape, top with dot of remaining mixture, or if desired, pipe all the cream cheese mixture around base. Top each with a sprig of parsley. Makes 25 canapes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- WHOLE SALMON WITH DILL SAUCE (10/24/94) (20:10) Ingredients: 1 whole salmon (about 6 lb) 2 qt. court bouillon For Decoration: 2 cucumbers 2 lemons For the dill sauce: 1 pt sour cream 1 cup mayonnaise 1/3 cup grated onion 1/4 cup lemon juice 1/4 cup chopped fresh dill Salt and Pepper to taste Directions: Poach the salmon; To time the poaching, measure the fish and allow 10 minutes for each inch of thickness; begin timing when the poaching liquid starts to simmer. To check for doneness, insert a metal skewer into the thick flesh behind the gill. It should slide in easily. A six-lb salmon needs either a fish poacher or a roasting pan fitted with a rack at the bottom for easy fish lifting. I use a roaster. It usually means the fish has been curved to fit in and the benefit of this is that it retains this jaunty pose once cooked and it fits more easily onto a platter. Chill it carefully, then unwrap it, and gently pull off the skin. If the fat underneath the skin is gray, scrape it away with a knife to reveal the orange flesh. Cut down the center of the fish to the backbone, and then ease one half of the fillet from the bones. Gently pull off the flesh, then remove the backbone and replace the fish. This way it is easier to serve at a buffet. Peel and halve the cucumbers. Scrape out the seeds, and then thinly slice them. Arrange the cucumber on top of the salmon in a pattern resembling fish scales. Slice a lemon, and arrange around the fish. Chill well. For the sauce, combine the sour cream with the mayonnaise, and whisk until smooth. Add the onion, lemon juice, dill, salt and pepper. Serves 10 to 12, or more if there are other entrees. Note: The fish can be cooked up to a day in advance and refrigerated, tightly covered. The sauce can be made up to two days in advance and refrigerated. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-