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
The following three recipes are from: How to Cook Michigan Salmon by Joe and Sally Vollmer.
Anything with (*) is what Paula has done.
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
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.
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.
Although this recipe is for cooked salmon fresh fish may be used if it is first chopped or ground. Serves 4.
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
Serve with lemon slices.
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.
2 tbsp. butter or margarine
2 tbsp. flour
1 c. milk
(This is really good to eat just out of the can or for salmon salad.)
Pecan Crusted Salmon
from Cap't Steve (Anyminute)
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
Yield: 4 servings
Guest user Lee
Here is a great grilled salmon recipe that's quick and easy.
Bill Brock's response to "Grilled Salmon"
Very close to my recipe but I melt 1/2 lb. butter and add seasoned salt, crushed garlic, juice of 1/2 lemon and onion powder to the butter and mix. That way, you don't have to keep seasoning it after basting. Cook over charcoal...definitely gives it a better flavor and don't worry about the flare ups from the butter. It doesn 't burn the meat itself at all. It usually takes about 20 minutes to cook a 1 1/2 to 2 inch fillet.
Clayton D, Guest User
"Simple, but great"
From Dan Small I got the following recipe--it is so simple, I can't believe it.
Take two fillets small enough to fit on a shallow cookie sheet. Mix together a cup or so of mayo, some garlic powder, and dill weed.
Place fillets on sheet. Use a spatula to "paint" the fish with the mayo mix so they are completely covered--seal the fish to the sheet around the edges. Cook at medium oven (about 350-375) for 25-30 minutes or until the mix is nicely browned.
Try it, you'll like it--coho, small kings, or steelhead.
I do experiment a bit--tonight I added some lemon pepper and some Fish
Seasoning, Butler's Pantry product (Cedar Grove, WI.) which is similar to some of the Lawry's fish and wildlife seasonings.
Next time I think I'll layer a few onion rings on top over the mayo mix.