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To submit a Salmon recipe .
Poached Salmon with Mustard-Dill
Sauce
1 teaspoon olive oil
2 tablespoons finely chopped shallots
1 1/2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (5-oz.) skin-on salmon fillets
1 tablespoon fresh lemon juice
1 1/2 teaspoons cornstarch
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
1 lemon, cut into wedges
4 dill sprigs
In a 10-inch skillet or sauté pan, heat oil over medium
heat. Add shallots and sauté until softened, 30 to 60 seconds.
Add milk, shallots, salt and pepper; bring to simmer, stirring.
Reduce heat to low. Slip in salmon pieces, skin-side up; immediately
turn over. Cover and poach gently, spooning cooking liquid over
top of salmon occasionally, just until interior is opaque, 10
to 12 minutes. With a slotted spoon, carefully transfer salmon
to a warm platter. Cover and keep warm. In a small bowl, mix lemon
juice and cornstarch; add to poaching liquid and cook, stirring
constantly, until slightly thickened, about 1 minute. Stir in
sour cream, chopped dill and mustard. Garnish salmon with lemon
wedges and dill sprigs. Serve with the mustard-dill sauce. Serving
Size: 4
Top
Poached Salmon with Mustard-Tarragon
Sauce
4 (6-oz.) salmon fillets
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 cups clam juice
1/4 cup mayonnaise
1/2 lemon, juiced
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh tarragon
1/8 teaspoon ground black pepper
Preheat oven to 375°F. Season fillets with salt and pepper
to taste. Pour clam juice into a large oven-proof skillet. Bring
to boil over medium-high heat and add salmon. When liquid returns
to a boil, turn fish over, cover and transfer to oven. Bake 7
minutes.
Carefully remove from oven and transfer salmon to a serving platter.
Cover with plastic wrap and refrigerate until cold, 30 to 60 minutes.
Whisk together mayonnaise, lemon juice, Dijon mustard, tarragon
and pepper. Refrigerate until ready to serve. Spoon dressing over
fish to serve or offer alongside the platter of fillets. Serving
Size: 4
Top
Pozole with Salmon
128 ounces canned salmon *(see note)
4 pounds fresh leeks, cleaned and thinly sliced
10 ounces onion, chopped medium
2 tablespoons minced garlic
8 ounces olive oil
2 gallons fish or chicken stock
4 teaspoons crushed dried oregano
2 teaspoons dried thyme
1 1/2 quarts canned golden hominy, drained
50 ounces dry white wine
1 1/2 quarts Salsa (Mild)
1 bag tortilla chips, (for garnish)
Drain and flake salmon, cover and set aside. In large stockpot,
cook leeks, onions and garlic in olive oil over medium-high heat
until leeks are tender. Add stock, oregano, thyme and hominy and
bring to simmer. For each portion, ladle 1 cup soup into shallow
bowl; add 2 ounces canned salmon* and 2 tablespoons fresh tomato
salsa to middle of bowl. Serve with corn tortilla chips.
Serving Size: 50
Top
Salmon and Vegetables
5 tablespoons butter, melted
2 tablespoons soy sauce
4 (6-ounce) salmon fillets
1/4 pound trimmed sugar peas
2 green onions, chopped
1/4 teaspoon ground black pepper
Preheat oven to 400°F.
Combine melted butter and soy sauce. Place each salmon fillet
in middle of large square of aluminum foil.
Divide sugar peas and green onions between each salmon packet.
Sprinkle with black pepper.
Divide and pour the sauce over fillets. Wrap fillets by folding
foil and crimping both ends to seal each packet. Place on baking
sheet. Bake 15 minutes or until fish flakes with a fork.
Makes 4 servings.
Top
Salmon Bagel Chip Dippers
1 can (14.75-oz.) Alaska salmon, drained and flaked
1 container (8-oz.) light cream cheese with chives or onion, softened
2 tablespoons 2% milk
1/2 teaspoon dried dill weed
1 package (6-oz.) garlic or plain bagel chips
1 cup shredded light or regular mozzarella or Monterey Jack cheese
1 cup chopped tomato
1/2 cup sliced green onions
Combine cream cheese, milk and dill in a small bowl. Stir ½
cup salmon chunks into cream cheese mixture. Arrange bagel chips
in a single layer on 2 (12-inch) microwave-safe dinner or serving
plates. Randomly drop cream cheese mixture by teaspoonfuls over
chips. Top with remaining salmon and shredded cheese. Cook (one
plate at a time) in microwave oven on HIGH 2 to 3 minutes or until
cheese melts. Top with tomato and green onions. Serve warm or
at room temperature. Serving Size: 12
Top
Salmon on a Bed of Leeks
4 small leeks
2 teaspoons butter or margarine
1/2 cup dry white wine or vermouth
2 (6-oz.) salmon fillets
2 tablespoons grated Gruyère cheese
Trim green tops and root ends from leeks; slit vertically into
quarters, leaving 1/3 inch intact at root end. Separate sections
and wash under cold running water; drain well. In 10-inch sauté
pan, melt butter over medium heat. Add leeks and cook 2 to 3 minutes,
stirring often, until leeks are wilted. Stir in wine, arrange
salmon on leeks, sprinkle with salt and pepper. Reduce heat to
low, cover and cook 5 minutes. Sprinkle cheese over salmon, cover
and cook another 3 to 5 minutes or until salmon is opaque around
edges and firm and cheese is melted. Transfer to warm dinner plate
with broad spatula and serve immediately. Serving Size: 2
Top
Salmon en Papillote
1 teaspoon salt
4 baby carrots, quartered lengthwise
3 ounces green beans, trimmed , stringed (as needed), halved on
the bias
2 (4-ounce) salmon fillets
3 ounces fresh mushrooms, cleaned and sliced
1/4 red chopped onion
2 teaspoons fresh flat-leaf parsley
1/2 tablespoon butter, melted
1 tablespoon vanilla extract
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
NOTE: 2 sheets of parchment paper are needed for
this recipe.
Preheat oven to 450°F.
Cut a heart shape from each piece of parchment paper by folding
it in half and cutting half a heart from folded side. Spray hearts
with non-stick cooking spray. Set aside, sprayed side down.
Boil enough water to cover carrots and green beans in a medium
sauce pan; add salt, carrots and green beans. Cook for 3 minutes.
Drain and rinse under cold water; drain again and reserve.
Combine blanched vegetables with mushrooms, onion, and parsley
in a small bowl. Place a salmon fillet onto one side of each parchment
heart. Top each salmon fillet with half of the vegetables.
Whisk butter, vanilla extract, and lemon juice in a small bowl.
Drizzle butter mixture over salmon. Season with salt and pepper.
Fold other half of heart over fillet; starting at the top make
small folds around edge of paper, overlapping each fold. At the
bottom fold the point under; place packets onto a cookie sheet.
Bake for 7 to 9 minutes, until parchment paper is puffed and browned.
Remove to individual plates and serve by slicing through and opening
parchment at the table. Makes 2 servings.
Top
Salmon Fajitas
4 sheets heavy duty aluminum foil, (12x18-inches
each)
1 1/2 pounds skinless salmon fillets, thawed if necessary
1 lime, juiced
1 envelope Taco Seasoning Mix - Regular, (.75 to 1.2-oz.)
2 tablespoons flour
2 large bell peppers, cut in thin strips
1 medium onion, thinly sliced
1 can (15-oz.) black beans, rinsed and drained
1/2 cup green, cilantro or chipotle salsa
PREHEAT oven to 450°F. or grill to medium-high. Cut
salmon fillets crosswise into 1/2-inch strips. Squeeze lime juice
over salmon. Combine salmon strips, fajita seasoning and flour;
set aside. Combine peppers, onion, beans and salsa.
CENTER one-fourth of pepper mixture on each
sheet of heavy duty aluminum foil. Top with salmon strips.
BRING up foil sides. Double fold top and
ends to seal packet, leaving room for heat
circulation inside. Repeat to make four packets.
BAKE 25 to 30 minutes on a cookie sheet in
oven OR
GRILL 9 to 11 minutes in covered grill. Serve
with tortillas, additional salsa and cheese.
Makes 4 servings.
Top
Salmon Florentine
2 cups water
1/4 teaspoon salt
1 cup rice
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed
dry
1/4 cup butter or margarine
2 tablespoons grated onion
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
2 cups milk
1 (15.5-ounce) can salmon, drained, liquid reserved
1 1/2 cups shredded cheddar cheese, divided use
1/8 teaspoon cayenne pepper
Bring water to boil in a 1 quart saucepan, stir
in salt and rice, cover, reduce heat and simmer for 20 minutes.
Remove from heat, fluff rice gently with a fork; set aside.
Preheat oven to 400°F. Grease a 13 x 9-inch baking dish.
In a skillet heat butter over medium heat; sauté onion
until tender. Add flour and dry mustard, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually add milk and reserved salmon liquid. Cook over medium
heat, stirring constantly, until thickened and bubbly. Add 1 cup
of the cheese and cayenne pepper; stir to melt cheese.
Spread spinach in baking dish. Layer salmon and rice and top with
cheese sauce. Bake, uncovered, for 15 minutes.
Sprinkle with remaining 1/2 cup cheese and bake an additional
5 minutes until cheese melts. Makes 8 servings.
Top
Salmon With Ginger Salsa
2 peaches or mangoes, peeled, pitted and diced
1 large tomato, diced and drained
4 green onions, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons minced fresh gingerroot
1 tablespoon balsamic vinegar
1 lemon, juiced
4 (6-oz.) salmon steaks
Preheat grill. Combine peaches, tomato, onions, cilantro, ginger
and balsamic vinegar in a small bowl and set aside. Spray grill
with vegetable cooking spray. Sprinkle lemon juice over salmon
and place on grill. Grill 5 to 6 minutes on each side, or until
done. Remove salmon and top with salsa. Makes 4 servings.
Top
Salmon Gremolata
3 tablespoons extra virgin olive oil, divided
1 1/2 cups fresh breadcrumbs
3 tablespoons chopped fresh Italian parsley
1 clove garlic, crushed
1 teaspoon finely grated lemon peel
1 teaspoon finely grated orange peel
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
6 (6-oz.) salmon fillets with skin on
Preheat grill. In a medium-size skillet, heat 2 tablespoons of
oil over medium-high heat. Add breadcrumbs and sauté for
3 minutes, or until breadcrumbs are toasted. Transfer to a small
bowl and stir in the parsley, garlic, lemon zest, orange zest,
half the salt and half the pepper; set aside. Lightly oil grill.
Brush salmon with remaining oil and season with remaining salt
and pepper. Place salmon, skin side up on grill. Grill for 4 to
5 minutes on each side, or until cooked through (will flake easily
with a fork). Transfer to serving plates, sprinkle with the gremolata
mixture and serve. Serving Size: 6
Top
Salmon with Pesto Glaze
4 (1 1/2 lb.) salmon steaks
1/2 cup Pesto Sauce, divided
1 lime, juiced
1/4 teaspoon ground black pepper
Preheat oven to broil. Line a broiling pan with aluminum foil;
set aside. Thinly spread one side of salmon with one-third of
the pesto. Squeeze lime juice over salmon and lightly season with
pepper to taste. Lay salmon on broiler pan pesto-side down. Broil
for 6 to 8 minutes or until fish flakes easily with a fork. Remove
from oven. Spread remaining pesto generously on salmon and serve
immediately. Serving Size: 4
Top
Salmon Pie
1 1/3 cups water
2/3 cup long-grain rice
Pastry for 9-inch double crust pie
2 medium onions, thinly sliced
1/4 pound fresh mushrooms, sliced
1 tablespoon butter or margarine
1 (10.75-ounce) can condensed cream of mushroom soup
2 (7.75-ounce) cans salmon, drained and flaked
2/3 cup shredded cheddar cheese
In a medium saucepan, bring water to a boil, stir
in rice, cover and reduce heat to a low simmer, cook for 18 to
20 minutes, or until water is fully absorbed. Remove lid, fluff
lightly with a fork and set aside.
Preheat oven to 450*F (230*C).
Line a pie plate with bottom pastry and set aside.
In a large saucepan over medium heat, saute the onions and mushrooms
in butter until softened.
Combine the cooked rice with the mushroom soup and spread half
of the mixture over the bottom of the pie shell. Spread the flaked
salmon over the rice mixture. Top with the sauteed mushroom/onion
mixture and then top with the remaining rice mixture. Sprinkle
with cheese and cover with top pastry. Seal edges and make several
slits in top crust to allow steam to escape.
Bake at 450*F (230*C) for 10 minutes. Reduce heat to 350*F (175*C)
and continue to bake for another 30 to 35 minutes or until pastry
is golden brown. Allow to set 5 to 10 minutes before serving.
Makes 6 servings.
Top
Salmon Poached in Champagne
with Capers & Tarragon
4 (6-oz.) salmon fillets
2 cups champagne
1/4 cup fresh lemon juice
1/2 medium onion, peeled and thinly sliced
1 tablespoon Capers
4 (5-in.) fresh tarragon sprigs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place salmon in a shallow pan large enough to hold in a single
layer. Add champagne, lemon juice and enough water to just cover
fillets. Remove fish and bring poaching liquid to a boil. Lay
fish back in pan and top with onion slices, capers, tarragon,
salt and pepper. Reduce heat until liquid is at a low simmer and
poach 4 to 6 minutes, depending on thickness of the fish. Fish
is done when flesh is opaque and flakes easily with a fork. Remove
fish from liquid, along with onions, capers and tarragon. Drain
well and serve immediately on warmed plates. Serving Size: 4
Top
Salmon Poached with Shallots
& Parsnips
4 parsnips, peeled and divided
1 bunch fresh parsley, washed
2 cups white wine
1 can (14.5-oz.) vegetable stock
1 cup thinly sliced peeled shallots, divided
2 carrots, peeled and julienned, trimmings saved
4 (6-oz.) boneless, skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons chopped fresh chives
Preheat oven to 425°F. Cut 2 of the parsnips into julienne
strips and the remaining 2 into 1-inch pieces; reserve stems.
Pick stems from parsley, reserving both stems and tops; set aside.
Bring a medium saucepan of water to a boil over high heat. Add
julienned parsnips, cooking until just tender-crisp, about 1 minute.
Using a slotted spoon, remove to a sieve and immediately cool
under cold running water; reserve. Add remaining parsnip chunks
to boiling water, cooking until tender, about 4 minutes. Drain
and transfer to a food processor or blender; purée until
smooth; set aside. In a large saucepan, combine white wine, vegetable
stock, 2 tablespoons shallots, reserved parsley stems and vegetable
trimmings from parsnips and carrots. Bring to a simmer over medium-high
heat, cooking until reduced to 2 cups, about 10 minutes. Strain,
collecting the reduced liquids and discarding vegetables; set
aside to cool. Spread remaining shallots, julienned carrots and
julienned parsnips across the bottom of a large ovenproof, nonstick
skillet. Place salmon fillets over vegetables in a single layer.
Season with salt and pepper. Pour enough of the cooled liquid
into skillet to reach halfway up salmon. Fit a piece of parchment
paper over pan to act as a lid. Place skillet over high heat and
bring to a simmer. Transfer skillet to the lower rack of oven
and cook until done, about 3-5 minutes, depending on the thickness
of the salmon. Carefully remove skillet from oven and return to
stove. Remove and discard parchment paper. Remove salmon and hold
warm. Bring cooking liquid to boil over high heat. Add reserved
parsnip purée and cook until slightly thickened, about
3 minutes. Add chives and taste for seasoning. Spoon sauce over
salmon. Garnish with a few reserved parsley sprigs and serve.
Serving Size: 4
Top
Salmon Potato Gratin
2 pounds potatoes, peeled, thinly sliced
4 tablespoons butter, divided use
1 medium onion, finely minced
4 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound cooked salmon, flaked
2 cups shredded Gruyère cheese
1/4 cup freshly grated Parmesan cheese
Place potato slices in a bowl of ice water.
Melt 3 tablespoons butter in a medium skillet over medium heat.
Add onion, garlic, salt, and pepper. Sauté until onion
is transparent; remove from heat and set aside.
Preheat oven to 375°F. Grease a 2-quart baking dish.
Drain potatoes and layer in baking dish alternately with onion
mixture, salmon, Gruyère cheese and Parmesan cheese, ending
with potato slices. Dot with remaining 1 tablespoon butter.
Cover dish with aluminum foil and bake for 30 minutes. Remove
foil and continue to bake until the potatoes are tender, approximately
15 minutes. Set aside for 10 minutes to allow cheese to set. Makes
6 servings.
Top
Salmon Quiche
2 tablespoons butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
1 cup canned salmon, drained and flaked
1 (9-inch) unbaked pie crust
4 large eggs
1 cup milk
1 tablespoon all-purpose flour
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350°F.
Melt butter in a medium nonstick skillet over medium-high heat.
Add onion and sauté until translucent, about 3 minutes.
Add garlic sauté 1 more minute, or until pale golden. Add
salmon and stir until heated. Spoon into prepared pie crust and
set aside.
Whisk together the eggs, milk, flour, dill, salt and pepper. Pour
over salmon and bake for 45 to 50 minutes or until knife inserted
near center comes out clean. Let stand 10 minutes before serving.
Makes 8 servings.
Top
Salmon and Spinach Pasta Marinara
1 package (9-oz.) Fettuccine, or 8-oz. dry*
3 cups prepared marinara sauce
1 package (10-oz.) frozen chopped spinach, thawed
1/2 cup sliced ripe olives or canned sliced mushrooms, drained
1 can (14.75-oz.) salmon, drained and chunked
2 tablespoons shredded Romano cheese
Cook fettuccine according to package directions. Drain, rinse
and keep warm. In separate saucepan, heat sauce, spinach, olives
or mushrooms and salmon, stirring occasionally. To serve, portion
¼ of the fettuccine onto each of 4 plates. Top with sauce
and a sprinkling of cheese.
*Spinach pasta may be used, omitting frozen spinach
in recipe and reducing sauce to 2 cups. Serving Size: 4
Top
Salmon-Spinach Turnovers
1 (10-ounce) package frozen chopped spinach, thawed
and squeezed dry
1 (7 3/4-ounce) can salmon
1 (3-ounce) package cream cheese, softened
1/4 cup finely minced onion
1/2 teaspoon lemon juice
Pastry for double-crust pie
1 large egg, beaten
Preheat oven to 400*F.
In a large mixing bowl combine the spinach, drained canned salmon,
softened cream cheese, minced onion, and lemon juice; mixing well.
Roll pie shell dough into 6-inch circles. Divide the salmon mixture
among the circles. Moisten the edges then fold the circles in
half, press together with a fork to seal. Place on a lightly greased
baking sheet, prick the tops with a fork, and brush with beaten
egg.
Bake for 18 to 20 minutes, or until golden brown. Makes 6 servings.
Top
Salmon Supreme Casserole
1 (16-ounce) can salmon, drained and flaked
2 cups macaroni, cooked and drained
1 cup cottage cheese
1 cup sour cream
1 small onion, finely chopped
2 tablespoons chopped parsley, or 1/2 teaspoon dillweed
Salt and pepper to taste
2 tablespoons dried bread or cracker crumbs
Preheat oven to 350*F (175*C).
Combine all ingredients, mixing well. Spoon into a greased casserole
dish. Top with crumbs. Bake for 35 to 40 minutes or until bubbly
and lightly browned.
Makes 4 servings.
Top
Salmon Teriyaki
4 salmon steaks
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup water
2 tbsp fresh lemon juice
Lemon slices to suit
Heat brown sugar, soy sauce, water and lemon juice
in a frypan large enough to hold the dalmon steaks snugly. Boil,
uncovered, stirring occasionally, until the sugar is melted. Add
salmon steaks, reduce heat, and cover. Simmer salmon steaks for
5-6 minutes per side. Remove the steaks and keep warm. Boil the
sauce until thickened, about 4 minutes. Serve the salmon steaks
drizzled with sauce and garnish with lemon slices. Serves 4.
To Barbecue:
Prepare sauce as directed above. Marinate steaks in sauce for
about 10 minutes. Cook on a well oiled bbq over medium-high heat
for about 4-5 minutes per side.
Top
Smoked Salmon Blintzes With
Sour Cream And Chives
1 recipe batter
1 1/2 cups flour, sifted
1 1/2 teaspoons coarse salt
2 teaspoons baking powder
4 eggs
1 1/3 cups milk
1 cup water
3 tablespoons finely chopped chives
1 recipe filling
16 ounces dry curd cottage cheese
16 ounces small curd cottage cheese
3 egg yolks
1 lemon zest (about 1 1/2 teaspoons)
2 tablespoons finely chopped chives
1/2 pound Nova Scotia lox, sliced and finely diced
3 tablespoons butter
5 tablespoons corn oil, divided
1 pint sour cream
Resift the flour with the salt, baking powder, and pepper into
a large bowl. In a separate bowl beat the eggs, and then add the
milk, water and chives. Make a well in the sifted ingredients,
pour in the liquid ingredients, and combine with a few strokes.
Ignore the lumps, they will dissolve when you stir the batter
before making the crepes. Let the batter rest for 30 minutes at
room temperature. While the batter is resting make the filling.
In the work bowl of a food processor combine the two types of
cottage cheese, the egg yolks, lemon zest, and pepper. Process
for one minute. Remove to a medium-sized bowl and gently stir
in the lox and chives. Taste and adjust seasonings if necessary.
Using a 5 to 6-inch crepe pan make the crepes. Allow about 3 tablespoons
of batter per crepe. Have the pan well-heated before beginning.
Using about 2 tablespoons of the oil, brush the pan
with a little of the oil before adding batter each time. Cook
each crepe on one side until lightly browned, then turn and cook
just a few seconds on the other side. Remove to waxed paper to
cool. As the pancakes cool, stake between sheets of waxed paper.
Divide the filling among the crepes, allowing about 1/4 cup per
crepe. Fold up envelope-style, by first folding the bottom to
cover the filling, then folding over the two sides. Allow the
seam to be on the bottom of the blintz. (The blintzes can be made
to this point ahead of time and refrigerated or frozen.) In a
10-inch skillet heat one tablespoon each of the butter and oil.
Sauté the blintzes over medium heat, allowing them to brown
nicely on both sides. Add more butter and oil to the pan as needed.
Keep warm in a 200°F oven while completing the batches. When
ready to serve, stir the sour cream until smooth and creamy. Place
two blintzes in the center of the warmed plate, spoon sour cream
over them and garnish with the chives. Serving Size: 12
Top
Smoked Salmon Cakes
8 pounds smoked salmon, coarsely chopped
1 cup butter
2 cups finely chopped celery
2 cups chopped green bell pepper
2 cups finely chopped white onion
4 cups fresh bread crumbs
6 1/4 cups plain yogurt, divided
4 eggs
1 cup lemon juice
2 cups finely chopped seeded cucumber
2 tablespoons chopped fresh dill
1/2 cup olive oil, divided
Place salmon in a food processor and pulse until finely chopped;
set aside. Melt butter in a large sauté pan; add celery,
green pepper and onion. Cook until vegetables are translucent.
Place cooked vegetables in a stainless steel mixing bowl. Add
bread crumbs, 2¼ cups yogurt, eggs and lemon juice. Mix
well with wood paddle or hands. Shape into 4-ounce patties and
place on sheet pan lined with parchment paper. Hold in refrigerator
until ready to cook. Place cucumber, dill and remaining 4 cups
yogurt in a large mixing bowl. Mix until thoroughly combined.
Cover and refrigerate until ready to serve. Heat a large skillet
with 2 tablespoons oil. Place salmon pattties in pan in a single
layer. Sauté until golden brown on each side (about 8 minutes
total). Remove and place on paper-towel lined pan. Continue to
sauté patties until all are cooked; add oil as needed.
To serve, top with sauce. Garnish with lemon wedges and dill sprigs,
if desired.
Yields 50 salmon cakes
Top
Smoked Salmon Fish 'n Chips
1 cup beer
1 cup water
2 1/4 cups flour, divided
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon paprika
1/2 cup sugar
1 pound salmon
2 cups oil
1/2 cup malt vinegar
Heat smoker or grill and preheat oil in deep fat
fryer to 350 degrees. In a large bowl combine beer and water.
Slowly stir in 2 cups flour, baking soda, salt, paprika, and sugar;
mix well. Cook salmon in a smoker or a grill over indirect heat,
about 10 minutes. While fish is cooking pour 1/4 cup flour in
shallow bowl or pan. After fish has finished cooking cut into
strips and dredge in flour then dip in the beer batter. Deep-fry
in oil until golden brown, about 4 to 5 minutes. Drain. Serve
with malt vinegar. Serving Size: 2
Top
Smokey Salmon Pizza
Compliments Alaska Seafood Marketing
Institute.
1 (7.5-ounce) can Alaska salmon, drained and flaked
1 (12-inch) prepared pizza crust or Italian bread shell
1 (3-ounce) package cream cheese, softened
1/2 cup thinly sliced red onion or chopped green onion*
1/2 teaspoon crushed red pepper flakes
1 1/2 cups shredded smoked cheese, such as swiss, cheddar or mozzarella
Preheat oven to 400°F.
Place pizza crust on cookie sheet, coat lightly with spray. Spread
cream cheese over crust. Add salmon, vegetables, red pepper flakes
and cheese.
Bake 10 to 12 minutes until cheese is melted. Makes 6 servings.
Top
Spicy Salmon Tortilla Soup
1 can (12-oz.) evaporated low-fat milk
1 can (14.75-oz.) fat-free chicken broth
1 can (14.5-oz.) diced tomatoes and green chiles
1 can (15-oz.) black beans, drained and rinsed
1 can (11-oz.) mexicorn, drained
2 teaspoons lemon juice
1/4 teaspoon natural hickory liquid smoke, optional
1 can (14.75-oz.) Alaska salmon
4 cups baked tortilla chips
Drain and chunk Alaska salmon, removing skin and bones. In large
saucepan, add all ingredients except salmon and tortilla chips.
Bring to boil over medium heat, stirring occasionally. Reduce
heat to simmer and cook 5 minutes. Stir salmon into soup, heat
through. Ladle into soup bowls. Top each bowl with ½ cup
tortilla chips. Serving Size: 8
Top
Superb Salmon Loaf
1 (14.75-ounce) can salmon, drained and flaked
1 cup liquid egg substitute (or 4 to 5 large eggs, beaten)
2 slices whole wheat bread, coarsely crumbled
2/3 cup dry milk granules
1/2 cup diced green bell pepper
1/4 cup diced onion
1 teaspoon crushed dried basil
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon dried parsley flakes
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350°F. Spray an 8-inch loaf
pan with nonstick cooking spray.
In a large bowl combine salmon, egg substitute, bread crumbs and
powdered milk; mix until completely combined.
Add bell pepper, onion, basil, lemon juice, lemon zest, parsley,
dry mustard and celery seed. Mix well. Add salt and pepper to
taste.
Spoon mixture into prepared pan. Press in pan gently with the
back of a spoon. Bake, uncovered, for 1 hour or until top of loaf
is golden. Let stand 5 minutes, then transfer to a serving plate.
Makes 6 servings.
Top
Tanana Valley Salmon
1 lime
4 (6-oz.) salmon fillets or steaks
1 1/4 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cinnamon
Preheat broiler. Cut lime in half and squeeze juice over salmon
fillets. Blend cumin, chili powder, salt, black pepper and cinnamon
in a small bowl; sprinkle over salmon. Broil salmon 4 to 5 inches
from heat for 10 minutes or until salmon flakes easily with a
fork. Serving Size: 4
Top
Tortellini, Tomato & Alaska
Salmon Salad
1 package (16-oz.) Three Cheese Tortellini
2 cups fresh or frozen broccoli florets
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 small tomato*, seeded and diced
3/4 cup shredded Parmesan cheese
8 ounces regular or reduced-calorie Italian dressing with cheese
Cook tortellini according to package directions. Drain; rinse
in cold water. Transfer to large bowl. Microwave broccoli on HIGH
1 to 2 minutes, add to pasta. Stir in salmon, tomato, cheese and
dressing.
*Substitute ½ cup julienned sun-dried tomatoes
for added flavor.
Serving Size: 6
Top
Tuscan Salmon
Compliments California Table Grape
Commission.
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
3 teaspoons olive oil, divided
8 cups spinach leaves
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well.
Rub salmon fillets with honey and sprinkle with half the seasoning
mixture.
Heat 2 teaspoons of olive oil in a nonstick skillet. brown both
sides of salmon fillets. Toss spinach and garlic with remaining
1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach,
cover loosely with aluminum foil and bake at 300°F for 10
minutes.
Sauté grapes in skillet used to brown salmon. Add wine
bring to a boil, season to taste with remaining seasoning mixture;
reduce by half. Serve salmon on spinach; top with grape sauce.
Makes 4 servings.
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Wasabi Salmon Phyllo Fingers
With Kiwifruit Dipping Sauce
1/4 cup olive oil or melted butter, divided
1 1/4 pounds salmon fillets, about 600 g.
1 1/2 teaspoons prepared wasabi
8 sheets phyllo pastry
1 tablespoon sesame seeds
4 green kiwifruit, peeled
1/2 teaspoon grated gingerroot
1 teaspoon honey
1 teaspoon sweet chili sauce
1/4 teaspoon salt
Gently heat 1 tablespoon of olive oil in a fry pan and pan fry
the salmon fillet for 2-3 minutes on each side or until they are
just cooked. Place the fillets on a chopping board and spread
a little wasabi over each. Cut in finger-sized strips. Take 1
sheet of phyllo (keep the remaining sheets covered with damp absorbent
paper) and brush with olive oil. Top with another sheet and cut
in 3 strips. Place a piece of salmon on one end of a strip of
filo and roll up tucking in the edges. Brush the end with a little
more oil to seal. Repeat with the remaining pastry and salmon.
Sprinkle with sesame seeds. Pre-heat the oven to 400°F (200°C).
Place the rolls, seam-side down, on baking trays and bake for
15 minutes or until golden. To make the dipping sauce, place kiwifruit,
ginger, honey, chili sauce and salt in a food processor. Pulse
until roughly blended. Season to taste with freshly ground black
pepper. Pour into a bowl and serve with hot wasabi salmon.
Serving Size: 16
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Wrap-It-Up Alaska Salmon Sandwich
1 can (14.75) Alaska salmon, drained and chunked
1 container (8-oz.) whipped cream cheese, regular or light
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
2 teaspoons dried Italian seasoning, or 2 tablespoons chopped
cilantro
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
4 (10-in.) large flour tortillas
4 large Romaine or curly lettuce leaves, center ribs removed
4 cups chopped or thinly sliced assorted fresh vegetables*
In bowl, blend salmon, cream cheese, chives, lemon juice, Italian
seasoning, onion powder, and pepper flakes. On each of 4 tortillas,
divide and spread salmon-cream cheese mixture to within 1/2 inch
of edges. Lay a lettuce leaf over each tortilla. Top with one
cup vegetables* (such as cucumbers, bean sprouts, tomato, celery,
broccoli or shredded carrots or cabbage) placed across middle
of tortilla. Roll up envelope style and slice on diagonal. Serving
Size: 4
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