"MAMA BIRD" RECIPES BROUGHT TO YOU FROM PAULA CONDER

I have put together some of my favorite recipes to share. I hope you enjoy them as much as we do! Cook On, Mama Bird

Serves 4-6. If you desire more color, add 1/2 tsp. paprika with tomato juice.
To make from fresh salmon, begin by boiling salmon filets in 2 cup water for 15 minutes. *I just cook the fish in the liquid given for fish stock below.

Salmon Bisque

1 c. fish stock 1 small onion
2 c. cooked salmon 1/4 c. butter of margarine
1 c. tomato juice 3 tbsp. flour
2 c. milk 11/2 tsp. salt
l stalk celery

Chop onion and celery and cook until tender over medium heat in butter or margarine.
Blend in flour and salt; gradually add milk and fish stock, stirring until thickened.
Flake salmon, removing any bones or skin; stir salmon and tomato juice into mixture and reheat.
Garnish with celery top snipped into fine pieces by scissors.
*I add 1 small can chopped mushrooms and cubed, cooked and drained potatoes, whatever amount you like.

Fish Stock

Fish stock for use in glazes, chowder, bisque, or fish balls may be obtained from the water used to prepare boiled salmon. Or, trimmings and bones left after cleaning the fish may be put to good use.

l lb. bones and trimmings 1 bay leaf
1 quart water slice of lemon
salt and pepper
Simmer ingredients for 30 minutes, strain and refrigerate. You may wish to add other spices such as tarragon, celery salt, dill, or rosemary. *Instead of using the bones and trimmings, I just put the filets in the water and cook for 15 minutes.

Salmon Patties

2 c. cooked salmon 1/2 c. chopped onions
2 tbsp. butter or margarine l tbsp. lemon juice
1/2 c. bread crumbs or crackers dash of salt
2 eggs 3 drops hot sauce or 1/4 tsp. paprika

Fry onion lightly in a little butter.
Flake salmon and mix with onions, eggs, lemon juice, breadcrumbs, salt, and hot sauce.
Form into patties; if you wish, they may be rolled in additional bread crumbs.
Fry in butter or margarine until browned.
Serve with lemon slices

Variation
Serve with peas and creamed potatoes. To make: boil potato cubes about 30 min. until tender. Prepare white sauce and add cooked potatoes and peas. Season with salt and pepper.

White Sauce

2 tbsp. butter or margarine
2 tbsp. flour
1 c. milk

Melt butter or margarine in pan.
Stir in flour.
Gradually add milk while stirring. Heat until thickened.

Canning Salmon

Soak fish pieces in a mild brine of 1 cup salt per gallon of water for 1 hour.
*Although the recipe doesn’t say to do so, I pour this water off and cover the fish with fresh water and drain again once just to get some of the salt off.
Pack pieces tightly in clean, wide mouth pint canning jars, leaving a 1 inch head space. A tsp. of vinegar, catsup, mustard, or diluted orange food coloring may be added if desired. *I use catsup.*
Tighten caps and process according to manufacturer’s instructions at 10 lbs. pressure for 100 minutes.

(This is really good to eat just out of the can or for salmon salad.)

The next two recipes come from the Great Lakes Angler Magazine

Pecan Crusted Salmon

4 salmon fillets (about 6 ounces each)
2 cups milk
1 cup chopped pecans
1/2 cup all-purpose flour
1/4 cup packed brown sugar
2 tsp. seasoned salt
2 tsp. pepper
3 tbsp. vegetable oil

Place salmon fillets in a large resealable plastic bag; add milk. Let stand for 10 minutes; drain.
In a shallow bowl combine the pecans, flour, brown sugar, seasoned salt, and pepper.
Coat fillets with pecan mixture, gently pressing into the fish.
In a large skillet, brown salmon in oil over medium-high heat.
Transfer to a baking sheet. Bake at 400 degrees for 8-10 minutes or until fish flakes easily with a fork.

Yield: 4 servings

Grilled Salmon

Leave the skin on a fillet of salmon. Don’t worry; it will come off later along with the mud line.
On a hot grill, place the fillet skin side down. Sprinkle with seasoned salt, fresh black pepper, garlic powder, “green” herbs of your choice (dill, thyme…).
Place thin separated onion slices (or onion powder) on top of fillet. Spoon melted butter (the real stuff) over entire fillet to lightly coat.
Close lid and repeat butter every 5 min. or so. Two fillets from a 15 lb. salmon should use 1/4 lb. or butter. Add spices as they are washed off with butter.
Thin slices of lemon or fresh lemon juice should be added to the fillet about 5 min. before it is done.
The fillet is done when skin around edges starts to burn, however, check fish with a fork if you think it is close.
When done, use two spatulas to remove fillet in large pieces. Slide spatula between skin and meat. Skin will remain on the grill.
Flip fillet on to plate so as to expose mudline. Remove dark colored meat and discard. Enjoy with more butter or as is. Simply turn up the heat to clean the grill and in about 5 min. you’ll find the skin left on the grill has turned to ash and will brush off easily.