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To submit a Salmon recipe .
Alaska Salmon, Beans &
Rice Wrap
1 package (5-oz.) red beans and rice mix
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup salsa con queso processed cheese blend*
5 (10-in.) flour tortillas
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), optional
Prepare beans and rice according to package directions, omitting
butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed
cheese blend. Heat through, for 3 to 5 minutes. Portion ¾
cup salmon mixture near center of a tortilla. Roll up envelope
style; repeat with remaining mixture. Serve with chunky salsa,
if desired.
*1 cup shredded mild cheddar cheese and ½
cup salsa can be substituted.
Serving Size: 5
Top
Alaska Salmon & Broccoli-Cheese
Pasta
2 packages (4.8-oz.) pasta with 4-cheese sauce
1/2 cup fat-free milk
1 package (10-oz.) frozen chopped broccoli
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 teaspoon lemon-pepper seasoning
In large saucepan, prepare packaged pasta according to low-fat
directions, stirring in an additional ½ cup milk. Microwave
broccoli on HIGH for 3 minutes, rotating occasionally and
pulling apart to thaw. During the last 3 minutes of pasta cook
time, blend in broccoli, salmon and lemon-pepper seasoning. Serving
Size: 4
Top
Alaska Salmon With Mango Mustard
and Black Beans
Compliments Alaska Seafood Marketing
Institute.
1 (1.5-pound) salmon fillet
1 (15-ounce) can black beans
1/2 cup chopped and seeded red or green bell pepper
2 teaspoons dried onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
3/8 teaspoon garlic powder, divided use
1 cup sliced, peeled and pitted mango (see note)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard
Season salmon with salt and pepper to taste. Grill
or bake salmon at 425°F for 10 minutes per inch of thickness,
or until fish flakes easily with a fork. Hold warm.
Meanwhile, drain beans, reserving 1/3 cup liquid. In a small saucepan,
combine beans, reserved liquid, bell pepper, onion, cumin, coriander,
chili powder, ¼ teaspoon garlic powder and salt to taste.
Cook over low heat for 5 minutes.
Combine mango, cider vinegar, mustard, remaining garlic powder
and salt and pepper to taste in a food processor or blender; process
until smooth. Transfer to microwavable dish. Heat 1 to 2 minutes
until warm.
To serve, spoon black beans onto serving platter. Top with salmon
fillet. Drizzle mango mustard sauce over beans and salmon.
Makes 6 servings.
Note: To Peel a Mango: Stand the mango on end and
slice down along the sides of the large flat pit with a boning
knife or other long, flexible knife, curving around the pit as
you slice. You will end up with three sections: two larger, rounded
sections and a flat center section. Score the fruit in each rounded
section lengthwise into slices, then crosswise into chunks, if
desired. Holding a rounded section by its edges, push at the curved
bottom to turn the rind inside out. The slices or chunks can then
be cut away from the rind. Trim away rind from the flat center
section and separate as much fruit as possible from the pit. Always
cut away from yourself and be careful - mango is very slippery.
Top
Alaska Salmon Sandwich Stuffer
1 medium cucumber, seeded and chopped
1/2 cup diced red or green bell pepper
1/2 cup chopped red onion
1 can (14.75-oz.) Alaska salmon, drained and chunked
2/3 cup plain nonfat yogurt
1/3 cup light mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
1/2 teaspoon ground coriander, if desired
2 teaspoons crushed dried parsley*
3 or more pita breads, French or hoagie rolls, croissants, etcetera
In a mixing bowl, combine cucumber, bell pepper, onion and salmon.
In separate bowl, blend yogurt, mayonnaise, lemon juice, dill
weed, coriander and parsley. Stir dressing into salmon. Portion
onto bread.
*Can substitute 2 tablespoons chopped fresh parsley
for dried. Serving Size: 4
Top
Alaska Salmon Stir-Fry
1 package (3-oz.) Oriental flavor ramen noodle soup
1 can (14.75-oz.) Alaska salmon, chunked and reserving liquid
2 tablespoons cornstarch
1 1/2 cups cold water
2 tablespoons to 3 soy sauce
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 package (1-lb.) frozen mixed stir-fry vegetables
1 can (8-oz.) sliced water chestnuts or 1 can (15-oz.) baby corn,
drained
Break up ramen noodles and cook according to package directions,
omitting but reserving seasoning packet. Drain and keep warm.
In small saucepan, blend cornstarch, seasoning packet from noodles,
water, reserved salmon liquid, soy sauce, sesame oil, garlic powder,
and ginger. Cook over high heat, stirring frequently, until mixture
boils; continue cooking for 1 minute. Remove from heat; reserve
and keep warm. In large saucepan, heat oil over medium-high heat.
Add frozen stir-fry vegetables and water chestnuts or corn. Stir-fry
3 minutes. Add salmon; cover and cook 1 minute. Add noodles and
sauce; stir gently and heat through. Serving Size: 4
Top
Alaska Salmon Teriyaki Bowl
1 can (14.75-oz.) Alaska salmon
1 cup instant or quick-cooking rice
1 tablespoon oil
1 pound frozen stir-fry vegetables
1/2 cup prepared thick teriyaki sauce
1/4 teaspoon sesame oil, optional
1/4 teaspoon ground ginger, optional
Drain salmon and reserve 2 tablespoons salmon liquid. Break salmon
into chunks, set aside. Prepare rice according to package directions.
In pan or wok, heat 1 tablespoon oil over medium-high heat. Add
vegetables and stir-fry for one minute. Stir in salmon liquid
and teriyaki sauce. Add sesame oil and ginger, if using. Add salmon;
reduce heat to medium, cover and cook 4 to 5 minutes until vegetables
are crisp-tender. Stir just before serving. Portion 1 cup rice
into each bowl. Top with salmon-vegetable blend.
Serving Size: 3
Top
Alaska Salmon Waldorf Salad
1/2 cup light mayonnaise or salad dressing
1/4 cup plain nonfat yogurt
1/4 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 can (14.75-oz.) Alaska salmon, drained and chunked
2 stalks celery, diced
1 large apple, chopped
1/2 cup walnut halves and pieces
In small bowl, blend mayonnaise, yogurt, lemon-pepper, thyme and
salt. In separate bowl, combine salmon, celery, apples and walnuts.
Stir dressing into salmon.
Serving Size: 4
Top
Baked Alaska Salmon Alfredo
Compliments Alaska Seafood Marketing
Institute.
4 (6-8-ounce) salmon fillets or steaks
1/2 lemon
1 (1-2-ounce) package white sauce mix
3 tablespoons freshly grated Parmesan cheese
1/8 teaspoon pepper blend seasoning
8 ounces fettucine, cooked according to package directions
1/4 cup pesto sauce
2 cups broccoli florets
1/2 teaspoon sesame oil
Heat oven to 400°F.
Place salmon in non-stick or lightly greased baking pan. Squeeze
lemon juice over salmon. Bake 10 to 12 minutes, or until salmon
flakes easily when tested with a fork.
Meanwhile, make white sauce according to package directions, using
skim milk as liquid and reducing the butter by 1 tablespoon. When
sauce is thickened, stir in Parmesan cheese and pepper seasoning.
Combine hot, cooked pasta with pesto sauce. Toss to coat; serve
alongside salmon.
Microwave or steam broccoli until just tender. Sprinkle with sesame
oil; toss to blend. Serve immediately with salmon.
Makes 4 servings.
Top
Baked Salmon
1 (10-pound) salmon
1/2 teaspoon lemon pepper
2 lemons, thinly sliced
1 onion, peeled and sliced
1/4 cup butter, melted
Preheat oven to 350°F.
Wash salmon; pat dry and sprinkle the cavity with lemon pepper.
Season to taste with salt. Place lemons and onion inside cavity.
Place salmon on a large sheet of aluminum foil and drizzle with
melted butter; seal the foil.
Bake 1 1/2 hours, or until salmon flakes easily. Serve hot.
Makes 18 servings.
Top
Baked Salmon with Mexican Seasonings
1/2 cup chopped fresh cilantro
1/4 cup lemon juice
1 jalapeño, seeded and chopped*
4 cloves garlic, crushed
1 teaspoon ground cumin
1 (2-pound) salmon fillet
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tomatoes, thinly sliced
Preheat oven to 400°F.
In a small bowl combine cilantro, lemon juice, jalapeño,
garlic and cumin; set aside.
Brush salmon with olive oil and season with salt and pepper. Place
on a heavy-duty aluminum foil sheet. Spread cilantro mixture on
salmon, then top with tomatoes. Fold edges of foil over so that
they meet each other, then seal tightly. Place salmon on a baking
sheet. Bake until fish flakes easily with a fork, about 20 minutes.
Unwrap carefully and place on a platter with baking juices. Serve
warm.
Makes 4 servings.
*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning
sensation associated with fresh peppers. It's a good idea to use
rubber gloves when handling fresh chiles. (Disposable surgical
gloves, available at most drugstores, work best for this.) If
you choose not to use gloves, be extremely careful not to touch
any part of your body, especially your eyes. After you've finished
handling the chiles, wash your knife and cutting board with hot
soapy water to ensure that there is no carry-over to other foods
that may come in contact with the peppers.
Top
Baked Potatoes Stuffed with
Smoked Salmon Souffle
4 large baking potatoes
Sea salt flakes
3 ounces smoked salmon, cut into strips
2 tablespoons chopped fresh chives
1 tablespoon capers, rinsed, drained and coarsely chopped
4 sun-dried tomatoes in oil, drained and finely chopped
1 tablespoon butter, diced
1/3 cup whole milk
2 large eggs, separated
Salt and freshly ground black pepper
Wash the potatoes thoroughly, shaking off most of
the water. Prick them all over with a fork and sprinkle with sea
salt flakes. (This is optional but creates a wonderful tasting
crispy crust.)
Bake in a preheated oven at 400*F (205*C) for about 1 hour or
until cooked through. Reduce the oven temperature to 350*F (175*C).
In a bowl, combine the salmon, chives, capers and sun-dried tomatoes
and reserve.
While the potatoes are still hot, cut off a 1/2-inch slice lengthwise
and discard or reserve for another purpose. Using a spoon, scoop
out the flesh, leaving a 1/4-inch shell. Push the scooped out
flesh through a potato ricer, food mill, or sieve into a large
bowl.
Place potato shells on a cookie sheet.
Add the butter to the potato flesh and mix well to incorporate.
Heat the milk to just below boiling point, then beat into the
potato mixture. Beat the egg yolks and add to the potato, mixing
well. Stir in the reserved salmon mixture and season to taste
with salt and pepper.
Beat egg whites until stiff but not dry. Fold in a third of the
beaten egg whites to loosen the mixture, then gently fold in the
rest.
Spoon the mixture back into the shells, heaping the tops. Bake
on cookie sheet in preheated oven for 15 to 20 minutes until slightly
risen and lightly browned on top.
Serves 4.
Top
Best Bagel Alaska Salmon Spread
2 packages (8-oz.) light cream cheese, softened
3 tablespoons lemon juice
2 teaspoons milk
1/4 cup sliced green onion
1/4 teaspoon or more natural hickory liquid smoke
1 can (14.75-oz.) Alaska salmon, thoroughly drained
1 of the following seasonings, see below*
Beat cream cheese, lemon juice, milk, green onions, hickory smoke
and one seasoning with mixer until light and fluffy. Beat in salmon.
Chill several hours for flavors to blend. Spread on toasted bagels,
bagel chips, French bread slices, crackers, pumpernickel or rye
bread.
*2 tablespoons fresh chopped dill weed, 1 jalapeño
pepper, seeded and minced, 1 teaspoon crushed red pepper flakes,
1½ teaspoons garlic herb seasoning, 1 teaspoon blackened
or Cajun seasonings or 1 teaspoon 'no-salt' seasoning
Makes 4 cups. One serving equals 2 tablespoons.
Serving Size: 32
Top
Cilantro-topped Salmon with
Avocado Wild Rice
2 1/3 cups water
1 tablespoon butter or margarine
1 package (6-oz) long grain and wild rice mixture
1/3 cup mayonnaise*
1/4 cup chopped cilantro
1 tablespoon Dijon-style mustard
6 (6-oz each) salmon fillets (or steaks), (thawed if necessary)
1 teaspoon salt
1 small onion, thinly sliced
1 cup dry white wine or vermouth
3/4 cup water, or sufficient to cover fish*
6 whole peppercorns
1 ripe avocado
1 small red bell pepper, cut into short, thin strips
Combine water, butter and contents of rice and seasoning packets
in saucepan. Bring to a boil. Cover tightly and simmer until all
water is absorbed, about 25 minutes. While rice is simmering,
combine mayonnaise, cilantro and mustard; mix well. Cover and
refrigerate. Place salmon in single layer in large skillet. Sprinkle
with salt; top with onion. Pour wine over all.
* Add enough water to just cover salmon. Add peppercorns.
Heat over high heat just until mixture simmers. Cover and reduce
heat. Continue to simmer about 10 minutes per inch of thickness
measured at its thickest part or until salmon flakes when tested
with a fork.
Carefully remove salmon to serving platter with
slotted spatula. Discard poaching liquid, onion and peppercorns.
Top salmon with cilantro mayonnaise. Peel, seed and dice avocado.
Stir avocado and red pepper into rice; serve alongside salmon.
Serving Size: 6
Top
Citrus Broiled Salmon With
Savory Herbed Rice and Greens
1 (1.5-lb.) salmon fillet
2 oranges
1 teaspoon red wine vinegar
1/4 cup sliced green onions
1 teaspoon cracked black pepper
1 package (6-7-oz.) herbed rice
1/4 cup dry white wine
Preheat broiler. Cut salmon fillets into 4 equal portions; season
to taste with salt. Peel and remove pith from oranges; slice crosswise
into ¼-inch rounds. Broil fillets, 4 to 6 inches from heat,
allowing 10 minutes per inch of thickness, measured at the thickest
part. Remove fillets just before they are cooked through. Sprinkle
with vinegar. Arrange orange rounds on top, and sprinkle with
green onions and cracked pepper. Broil 1 minute longer. Meanwhile,
prepare herbed rice according to package directions, replacing
¼ cup of water with the wine. Serve with mixed greens sprinkled
with seasoned rice vinegar, if desired. Serving Size: 4
Top
Creamy Best Bean and Salmon
Soup
1 can (14.75-oz.) salmon
1 can (14.5-oz.) fat-free chicken broth
1 package (10.5-oz.) frozen cut green beans or Italian beans
1 package (10.5-oz.) frozen lima beans
2 cans (12-oz. ea) evaporated skim milk
1 can (14.5-oz.) Mexicorn or cut corn, drained
1 can (8.75-oz.) black-eye peas or red beans, rinsed and drained
1 teaspoon mesquite, Cajun or Creole seasoning
1/2 teaspoon dried thyme
1/4 teaspoon hickory liquid smoke
1/4 teaspoon onion powder
Drain salmon, reserving liquid. Remove skin and bones; chunk salmon.
In stockpot or large saucepan, bring chicken broth to a boil;
stir in green beans and lima beans. Cook 2 minutes over high heat.
Stir in reserved salmon liquid, evaporated milk, corn, black-eye
peas, and seasonings. Continue cooking over low heat 5 minutes.
Stir in salmon; heat through. Serving Size: 8
Top
Fettuccine with Smoked Salmon
1 package (16-oz) Fettuccine
1/4 pound shallots, finely minced
4 tablespoons butter
1 cup sour cream
1/2 cup finely chopped red onion
1/2 cup coarsely chopped fresh dill
4 sprigs fresh dill
1/4 cup Capers, drained
2 tablespoons lemon juice
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 pound smoked salmon, cut into 1/2 inch strips
Cook fettuccine according to package directions; cover and keep
warm. In a saucepan sauté shallots in butter over low-medium
heat, stirring often, until soft and fragrant (5 to 7 minutes).
Stir in sour cream, red onion, chopped dill (reserve sprigs for
garnish), capers, lemon juice, lemon peel, pepper; heat thoroughly.
Season with salt. Toss reserved fettuccine with sauce. Transfer
to a large nerving platter or individual bowls. Arrange smoked
salmon strips on top; garnish with lemon wedges and dill sprigs.
Serve hot. Serving Size: 4
Top
Fiery Peach-Glazed Salmon
4 (4-6-oz.) salmon steaks or fillets
1/4 cup Orange Marmalade
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
2 large bell peppers (any color)*, seeded and thinly sliced
1 medium onion, thinly sliced
1 tablespoon vegetable oil
Preheat broiler or grill to medium-high heat. Place salmon on
a non-stick or vegetable cooking spray-coated baking or broiler
sheet. In a small bowl, blend jam, soy sauce, cayenne pepper and
ginger. Brush glaze on salmon. Place sliced vegetables on baking
sheet, brushing lightly with oil and season with salt and pepper.
Grill or broil 5 to 7 inches from heat, turning vegetables once,
about 10 to 12 minutes, or until salmon flakes with a fork.
*Zucchini, leeks or squash may be substituted for peppers. Serving
Size: 4
Top
Fresh Salmon au Poivre
2 pounds fresh salmon fillets, 1/2 to 3/4 inch thick
1 tablespoon cracked black pepper
2 tablespoons unsalted butter
1 lime, juiced
1/8 tablespoon salt
1 lime, seeded and quartered
Rinse salmon fillets in very cold water, drain and pat dry. Sprinkle
cracked pepper on both sides of fish pressing pepper lightly into
the flesh. Heat a large cast iron or other heavy skillet over
medium-high heat. Melt butter; immediately add peppered salmon.
Cook fish until edges of each fillet look just opaque, 3 to 5
minutes. Turn fillets, sprinkle with lime juice and salt. Continue
cooking until fish is cooked to taste, another 3 to 5 minutes.
Garnish with lime wedges; serve immediately.
NOTE: Salmon fillets can also be cooked directly on the
grill or in a grill-proof pan or skillet. Serving Size: 4
Top
Ginger Mushroom Salmon
1 salmon fillet about 1 1/2 pounds
2 tbsp butter
2 tbsp oil
3/4 pound fresh oyster mushrooms thinly sliced
3 green onions thinly sliced
Salt and pepper to taste
1 finely chopped garlic clove
2 tbsp finely chopped ginger root
2 tbsp fresh lemon juice
1 tbsp light soy sauce
Cut salmon into 4 serving pieces. Heat 1 tbsp butter
and 1 tbsp olive oil in a frypan, saute the mushrooms and green
onions for about 2 minutes, stirring well. Remove, sprinkle with
salt and pepper, and keep warm in a dish. Add the remaining butter
and oil to the frypan and saute the salmon pieces for about 4
minutes per side. Remove and keep warm in another dish. Add garlic
and ginger to frypan, adding extra butter and oil if necessary,
and cook for 1 minute. Return the mushroom and onion mixture to
the pan, stir in the lemon juice and soy sauce. Heat thoroughly.
Spoon the mixture over the salmon pieces and serve immediately.
Serves 4.
Top
Grilled Alaska Salmon with
Basil and Hollandaise
1 package (1.25-oz.) hollandaise sauce mix
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon finely grated lemon peel
1/4 teaspoon seasoning salt
4 (4-oz.) Alaska salmon steaks or fillets
1/4 cup fresh basil leaves, cut into narrow strips
1 lemon, cut into wedges
Heat grill. Prepare hollandaise sauce according to package directions.
Keep warm over pan of hot water. Combine olive oil, rosemary,
lemon peel and seasoning salt in small bowl. Rub mixture onto
both sides of salmon steaks or fillets. Lightly oil grill rack.
Place salmon on medium-hot grill 5 to 6 inches from heat and cook
5 minutes. Turn carefully and continue to grill 5 to 6 minutes
more, or until fish flakes easily when tested with fork. Remove
salmon to individual serving plates, spoon Hollandaise sauce over
top and sprinkle with fresh basil. Garnish with fresh lemon wedges.
Serving Size: 4
Top
Grilled Salmon in Barbecue
Sauce
2 tablespoons peanut oil
1 medium onion, peeled and chopped
1 clove large garlic, peeled and chopped
1 1/2 cups ketchup
1/2 cup dark rum
1/3 cup Worcestershire Sauce
1/4 cup cider vinegar
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-oz.) salmon fillets
For the marinade: Heat oil in a saucepan over medium heat, add
onions and garlic and sauté until tender, about 3 minutes.
Add ketchup, dark rum, Worcestershire sauce, cider vinegar, chili
powder, paprika, cumin, coriander, cayenne pepper, salt and black
pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
Cool to room temperature. Brush salmon with 1/4 of the barbecue
sauce, reserving the rest for dipping. Marinate fish in the refrigerator
for 2 hours. Preheat grill. Place salmon skin-side down on lightly
oiled grill. Cover and cook for approximately 12 minutes per inch
of thickness. Close vents during the last 4 minutes for a more
pronounced smoke flavor. Fish is done when it flakes easily with
a fork. Serve warm with reserved barbecue sauce on the side. Serving
Size: 4
Top
Grilled Salmon With Two-Tomato
Ginger Relish
4 (6-oz.) salmon steaks
3 tablespoons olive oil, divided
1/2 teaspoon ground black pepper, divided
3 large plum tomatoes, seeded and diced
2 yellow tomatoes, seeded and diced
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 teaspoons finely chopped fresh gingerroot
2 teaspoons fresh lime or lemon juice
1 teaspoon soy sauce
Preheat grill. Place salmon in a glass dish. Brush with 1 tablespoon
olive oil on both sides. Season with half the pepper; set aside.
In a medium bowl, combine plum and yellow tomatoes with basil,
red wine vinegar, ginger, lime juice, soy sauce and remaining
2 tablespoons olive oil and ½ teaspoon pepper. (Note: relish
can be made 1 hour ahead) Place salmon on lightly oiled grill
4 to 5 inches from coals. Grill, brushing with oil and turning
once, just until fish flakes when tested with a fork. Estimate
approximately 10 minutes of cooking time per inch of thickness.
To serve, divide tomato relish on plates and top with grilled
fish.
Serving Size: 4
Top
Herbed Baked Salmon
6 (6 to 9-ounce) fresh skinless salmon fillets,
about 1-inch thick
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 1/2 cups dry bread crumbs
3/4 cup fresh basil, loosely packed
1/2 cup fresh flat-leaf parsley, loosely packed
2 tablespoons fresh oregano leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Rinse fish and remove any bones with tweezers.
Combine oil and lemon juice in 9x13-inch glass dish and add salmon,
turning to coat. Marinate in the refrigerator for 2 to 4 hours,
turning several times.
Preheat oven to 400°F. Lightly oil a baking sheet and set
aside.
In a food processor, process bread with basil, parsley, oregano,
salt and pepper for about 30 seconds to make fine mixture. Transfer
to a sheet of wax paper.
Remove each fillet from the marinade, allowing excess to drain
back into dish. Don't pat fish dry. Roll in crumbs to coat evenly,
pressing crumbs on to fish with fingertips. Place fish on baking
sheet, leaving a couple of inches between fillets.
Stir marinade and drizzle about a tablespoon over each fillet.
Discard any leftover marinade. Bake for 10 to 20 minutes, depending
on thickness of fish. To test for doneness, squeeze sides of fillets
gently; they should feel springy, not firm or mushy.
Makes 6 servings.
Top
Honey-Dijon Salmon
4 sheets aluminum foil, (12x18-inches each)
1/4 cup honey
2 tablespoons Dijon-style mustard
1 1/2 tablespoons melted butter or margarine
2 teaspoons Worcestershire Sauce
1 tablespoon cornstarch
1/8 teaspoon white pepper
1 pound fresh or frozen asparagus spears
4 salmon steaks or fillets, (4 to 6-oz. each), thawed if necessary
1/3 cup chopped walnuts
PREHEAT oven to 450°F or grill to medium-high. Blend
honey, mustard, butter, Worcestershire sauce, cornstarch and pepper;
set aside.
CENTER one-fourth of asparagus on each sheet
of Heavy Duty Aluminum Foil. Top with salmon steaks/ fillets;
drizzle with honey-mustard sauce. Sprinkle with walnuts.
BRING up foil sides. Double fold top and
ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
BAKE 17 to 23 minutes on a cookie sheet in
oven OR
GRILL 9 to 11 minutes in covered grill.
Makes 4 servings.
Top
Klondike Pecan Alaska Salmon
Bake
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1 tablespoon honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 teaspoons chopped fresh parsley
4 (6-ounce) salmon fillets or steaks
Heat oven to 400°F.
Blend mustard, butter and honey in a small bowl; set aside. Mix
bread crumbs, pecans and parsley in another small bowl; set aside.
Season salmon to taste with salt and pepper. Place on a nonstick
or vegetable spray-coated baking dish. Brush salmon with mustard-honey
mixture. Pat bread crumbs onto top surface of salmon. Bake for
10 minutes per inch of thickness or until salmon flakes easily
with a fork.
Makes 4 servings.
Top
Lemon & Ginger Grilled
Alaska Salmon Strips
1/4 cup canola oil
1/4 cup lemon juice
1/4 cup chopped green onion
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon ground ginger
1 (1 1/2-lb.) Alaska salmon fillet, skin on, cut into 1 1/4-inch
strips
1 teaspoon thinly sliced lemon peel, (for garnish)
Mix canola oil, lemon juice, green onion, soy sauce, honey and
ginger together in large shallow glass dish. Add Alaska salmon
strips and coat well. Refrigerate 2 to 6 hours, turning several
times. Heat grill. Remove salmon strips from marinade; discard
marinade. Place salmon, skin side up, on medium-hot grill for
3 minutes. Turn carefully, and continue to cook, skin side down,
for an additional 3 to 4 minutes or until fish flakes easily when
tested with a fork. Remove strips from grill by running a spatula
between the skin and the salmon. Garnish with chopped green onion,
lemon peel and lemon slices. Serving Size: 4
Top
Linguine Salmon and Broccoli
Toss
1 package (9-oz.) Linguine, prepared according to
package directions
1 pound cooked salmon, broken into bite-size pieces
1 package (10-oz.) frozen broccoli florets, thawed
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup chicken broth
3/4 cup Italian-style croutons, crushed
1/4 cup grated Parmesan cheese
HEAT oil in a large skillet. Add garlic;
cook for 1 minute. Add broccoli and broth; cook for 5 to 6 minutes,
or until broccoli is tender. Add salmon; heat through.
TOSS pasta with salmon and broccoli mixture.
Serve in deep bowls; top with crushed croutons and cheese. Serving
Size: 4
Top
Marinated Fresh Salmon &
Scallops with Kiwifruit
4 gold kiwifruit, peeled and sliced (6 slices)
1 pound (500 g) fresh salmon, sliced
4 scallops, 1/4-inch sliced
1 red bell pepper, julienned
1 Recipe Vinaigrette, ingredients follow
1/2 cup olive oil
1/2 cup peanut oil
3 lemons, juiced
3 limes, juiced
1 tablespoon prepared brown mustard
2 teaspoons sliced shallots
1 teaspoon chopped fresh parsley
1 teaspoon dill
1/2 teaspoon sliced garlic, (not crushed)
Combine the first five vinaigrette ingredients. Add the shallots,
parsley, dill, garlic, red pepper, salt and pepper to taste. Marinate
for a few minutes. Place half the marinade on a platter. Place
the kiwifruit on a plate. Place the salmon on top of the kiwifruit,
and the scallops on top of the salmon. Pour the rest of the marinade
over the scallops. Cover with foil and refrigerate the dish for
at least one hour before serving. To serve, place the salmon in
the center of each serving dish. Surround the salmon with the
sliced kiwifruit and the scallops. Garnish the salmon with the
red peppers. Pour some marinade on top of each dish. Serve immediately.
Serving Size: 4
Top
Mexi-Salmon Breakfast Bake
1 1/2 cups fresh or frozen sweet bell pepper strips
7 eggs
1/2 cup water
1 1/2 teaspoons Cajun or Creole seasoning
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup shredded colby-jack or Mexican cheese blend, divided
Preheat oven to 400°F. Spray a 9-inch baking dish with vegetable
cooking spray. Microwave peppers on HIGH on microwave-safe
plate (frozen peppers; 2 to 3 minutes; fresh peppers: 1 to 2 minutes).
Drain or pat dry peppers. Transfer peppers to baking dish. Beat
together eggs, water and seasoning. Stir in salmon and ¾
cup cheese. Pour egg mixture over peppers. Top with remaining
¼ cup cheese. Bake 18 to 20 minutes, until puffed and golden.
Hash Brown Variation: Omit peppers, substituting
2 cups thawed hash browns. Proceed with recipe as directed, baking
for 20 minutes.
Serving Size: 6
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Open-Faced Salmon Tea Sandwiches
1/4 cup sour cream
1 package (3-oz.) cream cheese, softened
2 teaspoons chopped fresh dill weed
1 teaspoon lemon juice
12 cocktail rye bread slices
1 medium cucumber, cut into 24 slices
6 smoked salmon slices, cut crosswise in half
Combine sour cream, cream cheese, dill weed and lemon juice in
small bowl; mix well. Spread sour cream mixture evenly onto bread
slices. Top each with 2 slices cucumber and 1 piece salmon. Garnish
with lemon peel and fresh dill. Serving Size: 12
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Pistachio Smoked Salmon Spread
1 package (8 oz.) cream cheese, softened
3 ounces smoked salmon, flaked or finely chopped
1/4 cup chopped pistachios
3 teaspoons lemon juice
Beat cream cheese with electric mixer until fluffy. Add smoked
salmon, pistachios and lemon juice; mix well. Makes about 1-1/3
cups. Serving Size: 6
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Poached Salmon with Alfredo
Sauce
1 package (10-oz.) Alfredo Sauce, warmed
1/2 cup water
1/4 cup dry white wine or chicken broth
2 (6-oz.) salmon fillets or steaks
1 package (9-oz.) Linguine
2 tablespoons finely grated carrot, optional
1 tablespoon chopped fresh parsley, optional
1 tablespoon fresh dill, optional
BOIL water and wine in a large skillet; add
salmon. Reduce heat to low; cover. Cook for 8 to 10 minutes or
until thickest part of salmon flakes easily when tested with a
fork.
PREPARE pasta according to package directions.
Toss pasta with carrot and parsley; divide among plates. Top with
salmon. Spoon sauce over each serving; garnish with dill. Season
with salt and ground black pepper. Serving Size: 2
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