Salmon Patties with Lemon Mushroom Sauce
Broiled Salmon Steaks
Dijon Sauce
Cucumber Dill Sauce
Avocado Cream
Oriental Sauce
Grilled Swordfish with Mustard Sauce
Fillet of Fish on Spinach with Shrimp Sauce
Salmon Cakes with Tomato-Basil Sauce
Pecan Catfish -
serves 4
This recipe was on the Farm Raised Grain Fed
Catfish packaging.
2T. milk
3T. dijon mustard
4 catfish fillets
1 C. ground pecans
dash of salt and pepper
In a small bowl, combine milk and dijon.
Dip fillets into mustard mix. Then dip into ground pecanda, shaking
off excess. Place on greased baking sheet. Oven fry at 500F.
10-12 minutes or until flakes easily.
Salmon Cakes with Tomato-Basil
Sauce - serves 2
Got this from Karen in Northern California.
We liked this really well, and want to try the sauce (with some tabasco
added) on crabcakes.
1 T. butter
1/8 c. green onion, sliced (or fresh chives)
1 t. minced garlic
1/2 lb. freshly cooked salmon, flaked (I use
our home canned)
1/2 c. bread crumbs
1 egg, lightly beaten 1 1/2 T. cream
1/8 c. fresh basil, slivered
1/4 t. salt
1/8 t. freshly ground pepper
Melt butter and saute green oinion for 1 minute.
(You don't need to cook the chives.) Add garlic and cook 1 minutes
more. Transfer to a bowl. Add salmon, bread crumbs, egg, cream,
basil, salt and pepper. Mix until well blended. Cover and refrigerate
at least 30 minutes.
Form into 4 cakes. Heat oil in a large
skillet over medium heat. Cook cakes 3 minutes per side.
Tomato-Basil Sauce
1/6 c. dry Vermouth
1 T. minced chives
1/2 t white wine vinegar
2t. tomato paste
1 T. heavy cream
1/4 c. butter, chilled by T.'s
1/8 c. fresh basil, chopped
1/8 t. salt
pinch white pepper
Combine Vermouth, vinegar and tomato paste. Bring
to a boul and reduce to 1 T. Add cream and boil 1 minute. Add
cold butter 1 T's at a time. Whisk until thickened but DO NOT BOIL.
Remove from heat and stir in salt, pepper, and basil.
Fillet of Fish on Spinach with Shrimp Sauce
An original!!!
8 oz. fresh spinach
Sauté in 1 1/2T. butter
and 1 T. lemon juice stir in
2-3 T. pine nuts
Broil 2 fillets of Orange Roughy, Flounder, or Sole 7-10 minutes.
1 pkg. Lipton Shrimp Bisque (Cup of Soup, with croutons removed) heated with 3/4c. water
6-8 cooked shrimp, chopped and added to soup-sauce
Place spinach with pine nuts on plate. Top with fish, and then shrimp sauce.
Very
good with Sourdough Bread.
If you
can't locate the Lipton Soup it is discontinued in our area) make this
substitute sauce.
I always cook up shrimp shells and keep the broth
in the freezer. I use this as a base and make a thin white sauce.
Add the chopped shrimp, and serve.
Salmon Salad Platter
The "Golf Club", a men's only, served this salad for lunch. It impressed Bob, so I make it for him a couple times a year. This is all presentation so be creative. Of course we use our home canned salmon. It's the best!!
On a large plate shred some lettuce. Place
about one cup of flaked salmon on the left side of the lettuce. On
the right side of the lettuce, place 3-4 red onion rings, wedges of a hard
boiled egg,
Serve A small dish of mayonnaise on the side
topped with capers.
We serve with fresh French Bread.
Blackened Fish
My favorite way to eat 'steak-like' fish fillets, such as tuna, swordfish, salmon, or shark.
Use a cured* caste iron skillet, heated very hot. Rub blackened seasoning onto both sides of a 1" thick fish fillet. Cook in skillet on one side, about 7-8 minutes. Turn and cook 5-7 minutes.
*Once a skillet is cured do not wash it with soap and water, just wipe with a damp sponge. Use this skillet only for blackening and pan frying (see pan fried steak. Also works with pork.)
Leftover
fish makes a nice snack. Or cook ahead and impress guests with thinly
sliced blackened fish, an artichoke, and some cheeses, as a pre dinner
snack.
To Can Salmon
Okay, whole salmon was on sale; football was on TV; the day was dreary; and we were in the mood to cook. They turned out so successfully, we gave them as Christmas presents!
De-scale the salmon, fillet and cut into chunks. Pack into sterilized pint jars. Add 1/2T. ketchup and 1t. lemon juice per pint. Add water to correct level. Pressure can at 10 pounds for 1 hour and 40 minutes after control jiggles.
Frog Legs a la Roberto
Bob cooked and I wrote down what he did. The kids were impressed.
4 oz. butter
1/8c. canola oil
2 cloves garlic, sliced
4T. onions, chopped
seasoned flour ( garlic salt, freshly ground
pepper, paprika)
1T. lemon juice
2T. dry vermouth
Salt and freshly ground pepper
Parsley
12 pairs of frog legs
Melt butter and oil in a hot caste iron skillet.
Lightly brown garlic. Sauté floured frog legs in several batches,
keeping warm (about 14 minutes for large legs). While cooking sprinkle
with lemon, wine, salt and pepper.
When all are cooked Sprinkle with parsley and
microwave 1 minute on level 7, to heat through.
Creamy Dijon Sole
If it isn't shellfish, Austin is not crazy about it. He likes this one, and it is low-cal.
1/2 medium onion thinly sliced
1 1/2lb. sole, flounder, or orange roughy
1/4c. plain yogurt
2T. dijon
1T. olive oil
3T. white wine
1T. fresh tarragon (1/4t. dried)
2-3 shakes Trappey's hot sauce
salt and freshly ground pepper
Rinse and dry fish well (or the sauce will fall
off). Place the separated onion rings in a lightly oiled pan.
Combine remaining ingredients and spoon over fish. Bake uncovered
at 475* for 7-9 minutes.
Serves 4.
Grilled Swordfish with Mustard Sauce
From Bon Apetit, July 1985, page 90. It didn't need adaptation, it is strong enough on the dijon.
8 1/2lb. swordfish steaks, 1" thick (or
use salmon)
1/4c. lemon juice
5T. dijon mustard
1/4c. butter
Sauce:
6T. butter
3T. lemon juice
2T. dijon
Pat fish dry and brush with lemon.
Spread one side with mustard. Dot with butter. Grill over hot
coals, mustard side up, until just opaque, 20 minutes. Do not turn.
Heat sauce ingredients in a small saucepan.
Arrange fish, mustard side down on plates.
Spoon sauce over.
Broiled Salmon Steaks
From Bon Appetit, March 1977, page 61. It is the way to cook this low fat meal.
fresh salmon steaks, 1" thick
melted butter
lemon juice
salt and freshly ground pepper
Place steaks on a broiler pan, and brush with butter. Sprinkle with lemon juice, salt and pepper. Broil one side only for exactly 10 minutes. Serve with a mixture on lemon juice and butter with dill - or try one of our other sauces.
Oriental Sauce
This is Austin's favorite way to eat salmon.
1T. peanut oil
3 cloves garlic, minced
3 scallions, finely chopped
4T. minced ginger
1T. vinegar
4 oz. soy sauce
1t. sugar
Heat oil and sauté garlic, scallions, and ginger for 1-3 minutes. Add vinegar, soy, and sugar. Bring to a rolling boil. Pour over cooked salmon, or serve on the side as a dipping sauce.
Dijon Sauce
Very good.
1/4c. sour cream
3T. dijon mustard
1T. fresh lemon juice
1t. minced garlic
1T. fresh dill weed (1/4t. dried)
This enough sauce for 4 salmon steaks.
Avocado Cream
From Simply Salmon, by Linda Martinson, page 97.
1T. butter
1T. minced onion
1t. grated lemon peel
1t. lemon juice
1 1/4c. whipping cream
1/2 avocado, mashed
1/4t. tabasco sauce
salt and pepper to taste
Melt butter. Sauté onion until translucent. Stir in lemon peel and juice, cook 1 minute. Blend in cream, boil gently until thickened and reduced to 3/4c., about 5 min. Remove pan from heat. Blend in avocado and tabasco. Over Low heat adjust seasoning with salt and pepper.
Cucumber Dill Sauce
From Simply Salmon, by Linda Martinson. page 101.
2/3c. seeded, grated cucumber
1/3c. sour cream
1/3c. mayonnaise
1 1/2t. lemon juice
1t. grated lemon peel
1/4t. dill weed
salt and pepper to taste
For added color, only partially peal cucumber
before grating. Drain cucumbers; add remaining ingredients.
Mix well. Refrigerate 1 hour to blend flavors.
Salmon Patties with Lemon Mushroom
Sauce
This is what we like when the charge card bills come in for the college kids. We eat our fill for $3.00! This is original.
15 1/2 oz. can of salmon, juices reserved
1c. fine bread crumbs (I use my french bread)
1/2c. finely chopped celery
2T. chopped scallions
1/2t. dill weed
2 eggs, slightly blended
De-bone and flake salmon. Combine ingredients and shape into 4-6 patties. (The mixture is somewhat dry and crumbly, just do your best.) Chill until ready to fry. Fry in 2T. oil until browned on both sides. Serve with sauce on the side.
Sauce:
2T. butter
2T. flour
salmon juice with milk added to measure 1 1/4c.
2T. lemon juice
1T. chopped parsley
1/3c. chopped fresh mushrooms
Make a white sauce. Add lemon juice, mushrooms, and parsley.
Easy Salmon Quiche
The men at our house do eat quiche. Adapted from Bon Appetit, June 1983, page 42. Since it makes two pies, if your family isn't bigger than four, take one to a neighbor, it makes me very popular!
15 1/2 oz. canned salmon
3 eggs, beaten
1c. sour cream
1/4c. mayonnaise
3-6 drops Tabasco sauce
1c. shredded cheddar cheese
2 scallions, chopped
1/2t. dried dill weed
2 baked 9" pie shells
Add water to the salmon liquid to equal 1/2c.
Pour into a large bowl. Stir in eggs, sour cream, mayonnaise, and
Tabasco. Add salmon, broken into bite size pieces. Blend in
cheese, onion, and dill weed. Divide between the two pie shells.
Bake at 325* until set, about 40-45 minutes,
covering rim if it browns too soon.
Serve
with crusty bread with herb butter and chilled fresh fruit.