Salmon Recipes

Here are some recipes from a couple old cookbooks- Hope you enjoy 'em!

ESCALOPED SALMON

Pick bones and skin out of one can of salmon, and mince fine. Use as much rolled cracker as you have salmon, a little salt, and cup of cream. Fill seashells with this mixture, placing a small piece of butter on top of each shell. Bake twenty minutes and serve in the shells.

SALMON BOX

Line a bread pan, slightly buttered, with warm steamed rice. Fill the center with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice and steam
One hour. Turn on a hot platter for serving. Top with your favorite sauce, or a hollandaise sauce. Or you can use the recipe below

SALMON LOAF

One small can salmon, four eggs beaten light, four tablespoons melted butter–not hot–one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth.
Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.

SAUCE FOR FISH
One cup of milk heated to a boil; thicken with one tablespoon of cornstarch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf; Serve hot.

I just wanted to take a moment and say THANKS to you for posting
your salmon recipes. I’ll be trying some of them out.

Frank

you’re very welcome I’d like to know your opinion.

SALMON, PASTA AND VEGETABLES

1/2 # sliced mushrooms
4 T butter
1/2 c. chopped green onions
2 cloves minced garlic
3 T. flour
1 c. chicken broth
1 c. milk
1/4 c. grated Parmesan cheese
grated peel and juice of 1 small lemon
1/2 tsp. basil
1/2 tsp. oregano
1/8 tsp. pepper
12 oz. tri-color pasta, cooked and drained
1 # poached salmon, cut into bite-size pieces
1 sm. zucchini, julienned
1 lg. diced tomato

In a large skillet, saute the mushrooms in 2 T. butter until soft. Remove from skillet; add the remaining butter and saute the green onions and garlic. Stir in the flour. Cook for 1 minute without browning. Gradually stir in the chicken broth and milk. Cook, stirring constantly until smooth and thickened, about 2 to 3 minutes. Stir in the Parmesan cheese, lemon peel and juice, basil, oregano and pepper. Cook for an additional 3 minutes. Add the cooked pasta and toss to mix. Gently stir in the mushrooms, salmon, zucchini and tomato. Cook until heated. Arrange on a serving platter.

Yield: 6 servings.

Lemon-Roasted Salmon with Creamy Dill Wine Sauce

Yield:12

· 1 x 5 lb. salmon, cleaned
· 1/4 tsp salt
· 1/4 tsp pepper
· 3 lemon, sliced
· 1/2 cup fresh dill or 1/2 cup fresh parsley, sprigs
· 2 tbsp butter, melted

Creamy Dill Wine Sauce

· 2 tbsp butter
· 2 tbsp all purpose flour
· 1/2 cup milk
· 1/2 cup dry white wine
· 1/2 cup whipping cream
· 3/4 tsp salt
· 1/4 tsp pepper
· 1/4 cup chopped fresh dill

Using sharp knife, firmly cut off fish head behind gills (or have fishmonger remove it). Rinse under cold water; pat dry. Season inside and out with salt and pepper.

Arrange one-third of lemon slices in lengthwise row along centre of foil-lined rimmed baking sheet; top with salmon. Fill cavity with dill, parsley and another third of lemons. Brush butter over salmon; top with remaining lemons.

Crumble up foil around fish to hold juices, leaving salmon uncovered. Bake salmon in 450°F (230°C) oven for about 45 minutes, or 10 minutes per inch (2.5 cm) of thickness, or until flesh is opaque and flakes easily when tested with fork. Remove from oven and tent with foil; let stand for 5 minutes. With baster or spoon, remove 1/4 cup (50 mL) pan juices; set aside.

Creamy Dill Wine Sauce

In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk, wine, cream, salt and pepper; cook, whisking, for 5 minutes or until boiling and thickened. Stir in reserved pan juices; reduce heat and simmer for 5 minutes. Keep warm over low heat while carving salmon; stir in dill.

Carving And Serving The Salmon

To serve salmon, discard lemon on top. Cut lengthwise along backbone through to bone. Starting at backbone, gently pull off skin; discard. Cut along midline, parallel to backbone, through to bone. Cut crosswise into 4-inch (10 cm) wide portions. Inserting spatula between meat and bones, lift salmon portions to warmed serving plates. Gently lift exposed bones way from other side of salmon; discard. Repeat cutting along midline, then into portions; ease salmon away from skin. Serve with warm sauce.

Salmon Potatoe Pie

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch) unbaked pie shells
1 to taste salt and pepper

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In cook onions, garlic and butter over medium heat until vegetables become transparent in color.
Add onion/garlic mixture and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Coarsely chop salmon to whatever size you like and fold into mashed potatoe mixture. Spread evenly into pie shell.
Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes. Can be served with a beshamel sauce or with a little melted butter. yummy.

Grilled Salmon Fillets With Balsamic Glaze

1/2 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons (packed) dark brown sugar
6 5- to 6-ounce salmon fillets with skin
Olive oil

Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)
Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper.
Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter.
Drizzle glaze over salmon.
Makes 6 servings

Roasted Salmon And Olive-Mustard Butter And Orzo

1/2 cup (1 stick) butter, room temperature
12 Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium shallot, chopped
1 tablespoon chopped fresh Italian parsley
2 teaspoons Dijon mustard
Olive oil
8 6- to 8-ounce salmon fillets (each about 1 1/4 to 1 1/2 inches thick)
2 1/2 cups orzo (rice-shaped pasta; about 1 1/4 pounds)
Whole Kalamata olives (optional)
Fresh Italian parsley sprigs (optional)

Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl. Season butter mixture to taste with salt and pepper. Transfer to small bowl. (Olive-mustard butter can be prepared 2 days ahead. Cover and refrigerate. Soften slightly at room temperature before using.)
Preheat oven to 400°F. Brush large rimmed baking sheet with olive oil.
Arrange salmon fillets on prepared sheet; sprinkle with salt and pepper.
Roast salmon just until opaque in center, about 14 minutes.

Meanwhile, cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain; return orzo to same pot. Add half of olive-mustard butter and toss to coat.
Divide orzo among 8 plates. Top each serving with 1 salmon fillet. Place small dollop of olive-mustard butter on each salmon fillet. Garnish with whole olives and parsley sprigs, if desired, and serve.
Makes 8 servings

Salmon Recipes
Nancy’s Recipe:

Sprinkle salmon with Emeril’s Original Essence. Pat into surface.
Next, sprinkle with Lemon Pepper.
Sprinkle Garlic Powder on top.
(I use Tone’s Garlic and Herb, but regular garlic powder is fine.)
Turn fillet over and repeat on other side.
To cook: I use the George Forman Grill.
Heat on med-high temp and grill for about 8 minutes.
Can also use fry pan, broiler or outdoor grill.


Marinades:

   Try these marinades, and then just grill, bake, broil or pan fry.
   (Of course, if you have a George Forman Grill I recommend it)

1. Bottled Italian or Caesar Salad Dressing. (French also works well).
2. Try Soy Sauce and Honey (or brown sugar) for that salt and sweet flavor. Be sure to add some garlic.
3. Soy Sauce with ginger gives an Asian flair (and again, remember to add garlic).


Other Recipes

Recipe 1:

Mix equal parts mayonnaise and sour cream (may use fat free).
Add horseradish, dill, and garlic.
Put ⅓ of this mixture in a baking dish. Lay salmon on top and cover
with remaining ⅔ of mixture. Bake in 375º oven for about 22 – 27 minutes.

Recipe 2:
Add your choice of seasonings (ex. basil, dill, garlic, oregano, etc.)
to one can of condensed tomato soup. Pour over salmon in baking dish. Bake in 375º oven for about 22 – 27 minutes.

Recipe 3:
Place on large sheet of foil. Drizzle with olive oil (or melted butter).
Sprinkle with garlic powder.
Place sliced onions, green peppers and lemon slices on salmon. Enclose in foil packet and place on grill* (or in oven).

*don’t grill over a high flame. Use low flame or an indirect heat.

Salmon fondue

one pkg. cream cheese
1/4 c. chopped chives
salmon filet apx 1/2 cup chopped or you can use lox or even canned salmon
1 tbl spoon lemon

mix all together in fondue pot on low heat until cheese melts stir often to prevent burning

serve with cubed italian bread

Roasted Salmon with Pistachio Pesto

1 lb. Salmon fillet, skinless, boneless

Zest of 1 lemon

1 large garlic clove

1/2 cup pistachio nuts, shelled and dry roasted

1 large bunch of dill weed

10 chive stalks

1/2 bunch flat-leaf Italian parsley

Salt and pepper to taste

1/2 cup extra virgin olive oil

Cut the salmon into large cubes and set aside. Put the garlic,

lemon zest and pistachios in a food processor and chop coarsely.

Add the dill, chives, parsley, salt and pepper. If possible, keep

the motor running while doing this, otherwise just process until well

blended. On low speed, add the oil in a steady thin stream.When

fully blended, put into a bowl. This pesto should be thick but not

pasty, if needed add some extra olive oil a little at a time.

Roll the salmon cubes in the pesto, then roast or broil on high heat

at 450 degrees for about 5 minutes on each side or until it just

begins to flake when pressed with a fork. This can also be cooked

on the grill if the cubes are threaded onto skewers. Serves 6.

Court-Boullion Poached Salmon

Four 4 oz. salmon steaks, center cut
4 cups vegetables broth
2 cups white wine (Chardonnay), medium
1/2 tsp. salt
1 tsp. peppercorns

In a 12" sautee pan, bring vegetable broth and wine to a rapid boil. Turn back heat until barely bubbling.

Place salmon steaks in hot broth and wine mixture for approximately 5 to 8 minutes, or until flesh turns opaque throughout.

Remove brom broth and wine mixture and set aside.

Serve over pasta, risotto or rice.

Salmon Stuffed Tomatoes

1 lb. Salmon
3 ½ Tbsp. extra-virgin olive oil
1 Tbsp. Italian flat-leaf parsley, chopped
1 Tbsp. garlic, minced
2 Tbsp. plain, toasted breadcrumbs
Two ¾ lb. ripe, firm tomatoes
Salt and pepper to taste

Preheat oven to 400°.

Skim salmon; remove any loose membranes and bones. Cut the fish into small dices and mix thoroughly in a bowl with 2 ½ tbsp. of olive oil, parsley, basil, garlic, 1 tbsp. breadcrumbs, salt and pepper.

Wash the tomatoes, cut in half horizontally and scoop out all the seeds and flesh to make a hollow cup. With a paper towel, pat the inside of the hollowed-out tomato to soak up the excess juice.

Stuff the tomato with the salmon mixture. Sprinkle the tops with the remaining breadcrumbs and drizzle the remaining olive oil on top.

Place the stuffed tomatoes on an oiled baking pan in the oven for about 15 – 20 minutes. Look for a light golden crust.

Smoked Salmon English Muffin Quiche with Fresh Herb Hollandaise

One 8 oz. package cream cheese, softened
2 eggs, beaten
1 cup Monterey Jack Cheese
2 Tbsp. blue cheese, crumbled
4 oz. smoked salmon, chopped
1/4 cup red bell pepper, sliced
1 Tbsp. fresh dill, chopped
6 English muffins
18 slices bacon, uncooked
Salt and pepper to taste
Toothpicks

Preheat oven to 375°

Beat together the cream cheese and eggs until blended. Stir in cheese, salmon, asparagus, bell pepper, dill, salt, and pepper.

Arrange muffin halves in a single layer on a foil-lined baking sheet. Spoon about 1/4 cup quich mixture onto each. Wrap each muffin half perimeter with 1 1/2 slices of bacon, securing ends with toothpicks.

Bake 25-30 minutes, or until top is lightly browned. remove from oven and let stand 5 minutes. Remove toothpicks and serve with Fresh Herb Hollandise and garnish with fresh dill.


Fresh Herb Hollandaise Sauce

4 egg yolks
2 tsp. fresh lemon juice
1 Tbsp. water
1 Tbsp. Creole mustard
Salt and cayenne pepper to taste
1/2 lb. butter, melted
1/4 cup fresh herbs (tarragon, basil, dill, parsley, etc.) finely chopped

In a stainless steel bowl, set over a pot of simmering water, whisk the egg yolks with the lemon juice, water, and mustard. Season with salt an cayenne pepper. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.

Baked Salmon Dijon

Serves : 4

½ cup butter, melted
6 Tbsp prepared Dijon-style mustard
3 Tbsp honey
½ cup Trisket crackers (or other wheat cracker)
½ cup pecans
4 tsp fresh parsley or 1 ½ tsp dried parsley
4 (4 oz) salmon filets
1 lemon, for garnish

Preheat oven to 400 degrees F. In a small bowl, mix together butter, mustard and honey. In food processor, finely chop crackers, pecans and parsley (all at the same time). Make a foil boat and place salmon in boat, bringing up foil so when you pour sauce over filets, it won’t run all off. Lightly salt and pepper fish then pour sauce over top. May hold at this point. It is good to marinate for a while if you have time. Just before baking, sprinkle crumb mixture on top and bake until it flakes easily with a fork, approximately 10-15 minutes. Transfer to serving dish or plates and garnish with lemon slices

Pasta Souffle with Baked Salmon in Dill Sauce

Souffle:

1 cup heavy cream
1/3 cup freshly grated parmesan cheese
1/3 cup garganzola cheese grated or crumbled
4 eggs slightly beaten
2 Tablespoons fresh basil, finely snipped
Scant pinch of red pepper flakes (be careful, not too much)
Dash of salt
1/4 Teaspoon nutmeg
Wisk together all ingredients. Spray 10 ramekins with vegetable oil spray and place in 1 inch water bath in baking pan. Set aside.

Cook Cappelini or angle hair pasta in boiling, salted water until
just tender, about 3 minutes. Rinse in cold water and drain thoroughly. Fill ramekins about 1/2 full. Divide cream mixture among ramekins. Bake at 400 degrees until light brown and puffed. These must be served immediatly, so prepare the following.

Cook 20 spears of fresh asparagus in salted water until just tender. Drain & set aside.

Toast almonds (that have been sprayed with vegetable oil and lightly salted) until very lightly browned. Set aside.

Bake large salmon filet in 450 degree oven until opaque. Do not overcook. Can be made ahead of souffle and warmed. We sprinkle with light seasoned salt. Don’t over season. Cut in 10 equal portions.

Dill Sauce:

1 Tablespoon butter
1 Tablespoon flour
1 Tablespoon fresh dill or 1 teaspoon dried (snip finely)
1 small pinch red pepper flakes
Salt to taste
2 cups skim milk
2 egg yolks
Juice of 1/2 lemon (add more if desired)

Combine ingredients in top of double boiler, wisk together until butter has melted.

Wisk into mixture and cook until slightly thickened.

Beat together and add to hot mixture, wisking constantly.

Cook to consistency of pancake syrup. Adjust seasonings if needed.

Cover warmed plates with sauce. Unmold souffle in center. Top with salmon. Add more sauce on salmon. Place two asparagus spears on side and garnish with toasted almonds, tiny lemon silver and snipped fresh parsley.
Serves about 10

This goes great corn mini muffins and crisp green salad.

Salmon Puppies

1 Cup cornmeal
1 1/4 tsp salt
1/2 Tsp sugar
1 Tsp baking powder
1 egg
1/4 Cup milk
1/2 Cup water
2 Tbsp flour
1/4 Cup bisquick
1 pound fresh salmon

Mix first nine ingredients together until it has the consistency of pancake batter. Cut up salmon in bite size pieces. Coat Salmon and fry in hot corn/peanut oil until light golden brown. Do not overcook. The salmon is done when it flakes. Enjoy! :smiley:

Salmon Spread

12 ounces cream cheese, softened
1/2 cup mayonnaise
11 tablespoon lemon juice
1/2 teaspoon dried dill
30ounces smoked salmon, coarsely chopped
1 bunch green onions, thinly sliced

In food processor blend cream cheese, mayonnaise, lemon juice and dried dill until smooth. Add smoked salmon and green onions, and process very briefly, just to mix. Serve with hearty crackers. Makes 2 cups
:lol:

Spinach Stuffed Salmon

1 Lb fresh salmon, 1" thick - skin and bones removed

Sautee:

1 Tbsp. butter
1 medium chopped onion

In bowl, mix together and set aside:

1 lb fresh spinach, washed, chopped & cooked
1 hard boiled egg, chopped
3/4 Cup. cooked cod/sole or snapper
Sautéed onion
1 Cup cooked wild rice
1/2 Cup Béchamel Sauce
2 Tsp. Dill
1 Tbsp. Thyme
zest of lemon

On lightly floured board, roll out 1 sheet puff pastry so that it is 2x the length of salmon fillet + 2" and 1 1/2 - 2" wider than fillet.
Pastry should be about 1/8" thick.
Spread a layer of the spinach mixture in the middle of the pastry.
Place the salmon fillet on the spinach and then spread another layer of the spinach mixture over the salmon.

Beat together:
1 egg
1 Tbsp. Water
Fold pastry over the filling and seal it with egg wash. Turn it seam side down on greased cookie sheet.
Bake 350-degree for 30 ­ 45 minutes or until brown. (Internal temp. = 130-degrees)
Slice 1" thick (thinner for 1st course) and serve with Hollandaise Sauce.
Prep time ­ 2 hours

My daughter loves this on crackers or as a sandwich. Also try suffing it into a tomato. It’s just like tuna salad, only better!

[b]Salmon Salad

Mix canned salmon with Ranch dressing. Add a small bit of onion, some celery and (if you like) a small amount of finely chopped green bell pepper.
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