Salmon in Lemon-Dill Sauce
4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon dill weed
1 teaspoon parsley
1 teaspoon dried thyme
salt and white pepper to taste
Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.
Serves: 4
Potato Salmon Patties
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil
In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
Salmon Quiche
6 oz of freshly baked salmon
6 mushrooms, sliced
4 medium eggs
Nine-inch pie crust
¼ lb of grated dill havarti cheese
2 cups of whipping cream
2 tablespoons of butter and 1 tablespoon of butter
2 tablespoons of green onions, minced
1 tablespoon of dill, fresh
1 teaspoon of salt
Pinch of pepper
Juice of half a lemon
Worcestershire sauce
Preheat oven to 425°F (215°C).
Spread one tablespoon butter into the pie crust.
Mix the whipping cream, eggs, and salt until they are blended well.
Stir in the havarti cheese; then set aside.
Saute with two tablespoons of melted butter with the minced green onions and sliced mushrooms for about 5-6 minutes. When tender, add to cream mixture.
Bake the salmon at 350°F (175°C) for about 20-25 minutes with melted butter, juice of half a lemon, and a squirt of Worcestershire sauce.
Flake the salmon into the cream mixture.
Add the dill and a pinch of pepper; then pour into the pie crust.
Bake at 425°F (215°C) for about 15 minutes, then at 350°F (175°C) degrees for about 30-35 minutes.
Serve as desired
Alaska Salmon Salad Monterey with Lemon-Dijon Vinaigrette
1¼ lbs.
Alaska wild salmon fillets, thawed if necessary
3 Tbsp olive or vegetable oil
1½ Tbsp. lemon juice
1½ tsp. snipped chives
1 tsp. honey
½ tsp. Dijon-style mustard
¼ -1/3 cup chopped walnuts, toasted
1 pkg. (10 oz) ready-to-eat salad greens
1 cup red seedless grapes, halved
salt and pepper
Preheat broiler.
Cut salmon into 4 pieces, place on lightly oiled broiler pan and season with salt and pepper as desired.
Broil salmon 4 inches from heat for 7 - 9 minutes or until fish flakes when tested with a fork.
For Dressing:
Combine oil, lemon juice, chives, honey and mustard in a shaker jar. Cover and shake well.
Reserve half of the toasted walnuts for garnish.
In large bowl, toss together desired salad mix, grapes and remaining walnuts and spoon salad mixture onto four dinner plates.
Place one piece of salmon over each salad. Shake dressing and drizzle over each salad.
Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape clusters and/or lemon slices as desired. Serve immediately.
Servings: 4
Salmon Fettuccine Alfredo
1 can(213 g/7.5 oz) salmon, drained
1/2 lb fettuccine noodles
2 Tbsp. olive oil
2 Tbsp. minced onion
1 garlic clove, minced
2 Tbsp flour
1 1/4 cup milk
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil or 1 tsp. dried
pinch ground nutmeg
freshly ground pepper, to taste
In large pot of boiling water, cook fettuccine until tender but firm (10 to 12 minutes for dry pasta; 1 to 3 minutes for fresh).
Meanwhile, in large saucepan heat olive oil over medium heat; add onion and garlic and cook until onion is tender.
Stir in flour and cook a few seconds. Whisk in milk and bring to simmer, stirring constantly. Season with nutmeg and pepper.
Drain cooked fettuccine and add to sauce, stirring gently. Fold in salmon, broken into chunks, peas and Parmesan cheese. Serve immediately topped with chopped herbs.
Servings: 4
Salmon Salad in Pita Pockets
1 can (213 g/7.5 oz) Gold Seal® salmon, drained
2 Tbsp. light mayonnaise
1 Tbsp. lemon juice
1 tsp. minced peeled ginger root
½ cup grated carrot
½ cup diced cucumber
1 green onion, chopped
1 cup bean sprouts
4 leaves leaf lettuce
2 7” pitas, halved
dash hot pepper sauce
In a bowl, whisk mayonnaise, lemon juice, ginger root and hot pepper sauce.
Add salmon, carrot, cucumber, green onion, bean sprouts and mix gently.
Line pita halves with lettuce and spoon in salmon mixture.
Servings: 2
Alaska Salmon and Broccoli-Cheese Pasta
2 packages (4.8 oz. each) pasta with four-cheese sauce
1/2 cup fat-free milk
1 package (10 oz.) frozen chopped broccoli
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 teaspoon lemon pepper seasoning
In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional 1/2 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, heat through.
Servings: 4
Classic Salmon Macaroni Salad
2/3 cup low-fat mayonnaise or salad dressing
1/3 cup plain yogurt
1-1/2 teaspoons lemon pepper seasoning
1 teaspoon each dried onion and dill weed
1 teaspoon lemon juice
1/2 teaspoon salt
1 package (12 oz.) elbow macaroni or small shell pasta
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack
Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 cup diced celery
2 Tablespoons fresh chopped chives or 2 stalks green
onions, sliced
Dressing: In small bowl, blend mayonnaise, yogurt, lemon-pepper, dried onion, dill weed, lemon juice, and salt.
Salad: Cook pasta according to package directions until just firm to bite. Drain, rinse in cold water. In large bowl, add pasta, salmon, celery, and chives. Pour dressing over pasta. Stir to blend. Cover and refrigerate several hours to blend flavors.
Servings: 4
Curried Salmon
1 can (14.5 oz.) diced tomatoes
1 small can (5.75 oz.) low-fat or fat-free evaporated milk
1 to 1-1/2 Tablespoons curry powder
1/4 teaspoon each ground ginger, salt, coriander, and sugar
Dash ground cinnamon
1 cup frozen vegetables (such as peas, peas and carrots,
potato dices, etc.)
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack
Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
3 cups cooked rice, kept warm
In saucepan, blend tomatoes, evaporated milk, curry powder, ginger, salt, coriander, sugar, and cinnamon. Cook over medium heat just until sauce begins to bubble.
Stir in frozen vegetables and continue cooking 5 minutes. Stir in salmon and heat thoroughly.
Serve curried salmon over rice.
Servings: 3
Smoky Salmon Pizza
1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked
1 prepared pizza crust or Italian bread shell (about 12 in. or 16 oz.)
Cooking spray
1 package (3 oz.) softened cream cheese
1/2 cup red onion, sliced thin or chopped green onions*
1/2 teaspoon crushed dried red pepper flakes
1-1/2 cups (6 oz.) shredded smoked cheese (Swiss, Cheddar
or Mozzarella)
Preheat oven to 400 degrees F.
Place pizza crust on cookie sheet, coat lightly with spray.
Spread cream cheese over crust.
Add salmon, vegetables, red pepper and cheese. Bake 10-12 minutes until cheese is melted.
Servings: 5
Blackened Alaska Salmon Po Boy Sandwich
4 Alaska salmon steaks or fillets (4-6 oz. each), boneless and skinless
4 6-inch French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage (mix of green and red, if possible)
8 slices tomato
4 tbsp. low fat mayonnaise
1/4 cup plus 1-2 tsp. prepared Cajun spice
oil
salt and pepper, to taste
Heat a heavy skillet over high heat for 15-20 minutes.
Mix mayonnaise with 1-2 tsp. of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; hold aside.
Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes).
Place salmon in the hot skillet to blacken; cook 2-3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
Spread 1 tbsp. of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
Makes 4 servings.
Baked Salmon In White Wine
3 Pounds Salmon Fillet
1/2 Medium Onion sliced 1/4" thick
3 Shallots minced
1 Cup Mushrooms sliced
1 Tablespoon Lemon Juice
Salt And Pepper to individual taste
Pinch Nutmeg
Pinch Cloves, Ground
Dry White Wine
2 Tablespoons Brandy
2 Tablespoons Flour
2 Tablespoons Soft Butter
Dash Cayenne
Parsley Sprigs, optional
Lemon Slices
Dry fish with paper towels. Butter a large baking dish and arrange fish in it.
Separate onions into rings. Scatter over fish.
Combine shallots, mushrooms, lemon juice, salt, pepper, nutmeg and cloves. Sprinkle over fish and onions.
Almost cover fish with wine.
Bake at 350’F for 20 to 30 minutes, or until fish flakes. Remove from oven.
With a baster, remove all cooking liquid to a small saucepan. Reduce liquid over high heat to 1-1/4 cups.
Warm brandy in a ladle. Light it carefully. Pour flaming brandy into reduced liquid.
Cream together flour and butter. Add to liquid. Stir mixture constantly over medium heat.
When thick, add cayenne and pour over fish. Garnish with parsley and lemons.
Servings: 8
Salmon With Pineapple Salsa And Spicy Chile Sauce
1/4 cup mayonnaise
1 1/4 teaspoons chopped canned chipotle chiles in adobo sauce
1 cup diced cored fresh pineapple
2 tablespoons ginger preserves or orange marmalade
1 tablespoon fresh lime juice
1 teaspoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro
4 (6-ounce) salmon fillets with skin (each 1 to 1 1/4 inches thick)
2 tablespoons olive oil
Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.
Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and sauté until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.
Serves: 4