Poached Salmon With Lobster Butter Recipe
Ingredients:
1 pc of whole salmon (7-8 lbs); scaled, remove gut, rinsed, and pat dry
Salt
For the Butter:
Juice from 1/2 pc of lemon
1 pc of brain (green-black lobster)
or
4 Tbsps of reduced stock (lobster head and shells)
3/4 c of butter (unsalted)
Instructions:
Rub salt on fish cavity. Wrap in slightly greased foil then bake 325 degrees F, for one hr. Let it rest till lobster-butter is done. Heat the juice inside a bain-marie. Gradually add butter then whisk constantly till all are added and mixture becomes smooth.
Sieve the (lobster) brain onto the mixture then whisk thoroughly till color changes to orange-pink. Let salmon cool and serve together with the lobster-butter.
>> Poached Salmon With Lobster Butter Recipe
Old Fashioned Salmon Loaf Recipe
Ingredients:
2 c of salmon (undrained)
12 pcs of crackers (soda); crushed finely
2 pcs of eggs (large)
1/2 c of milk
1 tsp of melted butter
1/2 tsp of dill weed (dried)
1/16 tsp of hot sauce (pepper)
Lemon; cut to wedges
Instructions:
Place salmon inside a bowl then remove the bones; mash the fish including its juice. Add the crushed crackers; mix thoroughly. Beat the eggs on another bowl then add butter, milk, hot sauce, dill, and pepper; mix thoroughly and blend onto the mixture of salmon.
Transfer the mixture onto greased and waxed paper-lined (loaf) pan. Place inside the oven and bake at 350 degrees F for 30 to 35 mins. Let it cool, at about 5 mins. Loosen the edges using a knife then invert the loaf onto a platter. Serve with lemon wedges on the side.
>> Old Fashioned Salmon Loaf Recipe
Lemon-Roasted Salmon With Creamy Dill Sauce Recipe
Ingredients:
5 lbs of salmon; rinsed clean
1/4 tsp of salt
1/4 tsp of pepper
3 pcs of lemons (fresh); sliced
1/2 c of dill (fresh)
1/2 c of parsley (sprigs, fresh)
2 Tbsps of melted butter
For the Creamy Dill-Wine Sauce:
2 Tbsps of butter (unsalted)
2 Tbsps of flour (all purpose)
1/2 c of milk
1/2 c of wine (dry white)
1/2 c of cream (whipping)
3/4 tsp of salt
1/4 tsp of pepper
1/4 c of dill (fresh); chopped
Instructions:
Let the salmon sit for half an hour then cut the head off and rinse with (cold) water and pat it dry. Sprinkle salt & pepper on its inside & out. Line a large foil on a cooking sheet then arrange 1/3 the slices of lemon onto the center lengthwise. Place salmon on top.
Stuff salmon with parsley, dill, and 1/3 the slices of lemon. Brush the butter onto salmon and place the remaining slices of lemons on top. Crumple the foil up, enough for holding its juices, don’t include salmon in covering.
Bake inside the oven at 450 degrees F for 45 mins till flaked easily with a fork, or 12-15 mins per inch thick. Take out from the oven then tent it with a foil.
Allow to stand, about 5 mins. Remove quarter cup of juices in the pan and set on the side.
(For the Sauce)
Melt the butter inside a saucepan above moderate heat. Add flour then cook for one min; stir constantly. Gradually add milk, cream, wine, pepper, and salt, while whisking constantly; continue to whisk for five mins till thick and boiling. Add the saved juice from pan and lower down the heat; let it simmer, about five mins. Keep it warm above gentle heat then once salmon is ready, add the dill and stir thoroughly.
(To serve)
Discard the slices of lemon above salmon. Cut salmon lengthwise through the bone, Gently remove the skin.
Cut parallel with backbone along the midline. Cut it crosswise, to 4 inch wide sections. Lift the sections and transfer onto warmed plates. Slowly lift the bones and discard them. Repeat the carving and serve at once with the sauce.
>> Lemon-Roasted Salmon With Creamy Dill Sauce Recipe
Mona’s Salmon & Corn Casserole Recipe
Ingredients:
2 pcs of eggs (large)
1 tsp of onion (instant minced)
1/2 c of half-and-half
1/8 tsp of pepper
12 oz of canned corn (whole kernel)
7-3/4 oz of salmon (canned); drained
3 oz of shredded cheese (Cheddar)
Instructions:
Beat the eggs on a bowl then add half-and-half, onion, pepper, corn, and salmon; mix thoroughly. Pour onto a greased 1-1/2 quart baking dish then sprinkle cheese. Bake inside the preheated oven at 350 degrees F for 45-50 mins till firm.
>> Mona’s Salmon & Corn Casserole Recipe
Baked Salmon Rolls Recipe
Ingredients:
2 lbs of salmon; skinned and boned
1/4 c of butter (unsalted)
1/4 c of flour
1/4 tsp of salt
Cayenne pepper (to taste)
1 c of breadcrumbs (buttered)
3/4 c of sliced mushrooms
1 tsp of juice (onion)
1/2 c of cream (light)
1/8 tsp of pepper
Mace (to taste)
4 pcs of mushroom (caps)
For garnish:
Parsley
Lemon wedges
Instructions:
Cut the salmon to strips, about 1/2×1/2×8-inches. Butter eight custard cup then coil the salmon inside. Cook the sliced mushrooms with (onion) juice inside a bain-marie for five mins; add flour, cream, cayenne, mace, salt, and pepper.
Stir them constantly till thick and cooked; pour onto cups. Bake inside the oven at 375 degrees F for twenty-five mins. Drain the juice off from the cups. Unmold them then place on a baking dish and sprinkle over the breadcrumbs. Place buttered cap of mushroom onto each salmon roll. Place under the broiler and broil till browned and done. Serve at once and garnish as desired.
>> Baked Salmon Rolls Recipe
Oven Barbequed Salmon Recipe
Ingredients:
1 pc of small salmon (sockeye, 4-5 lbs); remove head and tail
1 pc of lemon (fresh); sliced
Bacon strips
1/2 c of karo syrup (light)
1 pc of onion (medium); sliced
1 c of khup
1/2 tsp of salt
1/2 tsp of pepper (black)
1/2 tsp of garlic (powder)
Instructions:
Place half the salmon onto a very large foil inside a (baking) pan, with skin facing down. Add a layer of lemon, bacon, and onion. Combine khup and syrup; our half onto salmon. Place the other half of salmon with flesh facing down.
Pour over remaining sauce and seal it with foil. Bake inside the oven,400 degrees F, for 30 to 40 mins, without over baking. Serve at once.
>> Oven Barbequed Salmon Recipe
Linguica Crusted Roasted Salmon Cedar Plank Recipe
Ingredients:
3 lbs salmon (side)
2 Tbsps of oil (olive oil)
Essence
8 oz of linguica (or any favorite sausage); chopped finely
1/2 c of breadcrumbs (to bind)
2 Tbsps of grated lemon zests
2 Tbsps of grated orange zests
2 Tbsps of chopped chives
Instructions:
Preheat the oven (400 degrees F). Season Essence and one tablespoon of oil on salmon. Heat remaining one tablespoon of oil inside a pan; sear salmon at 1 to 2 mins per side. Take out from pan then place it on (cedar) plank.
Cook sausage inside a pan for 2 to 3 mins then add just enough breadcrumbs, binding them. Add the two zests and stir thoroughly. Season salt & pepper. Place mixture over the salmon and pack firmly.
Roast it for 8 to 10 mins for medium-rare. Place the plank onto a platter then garnish Essence and chives. Serve at once.
>> Linguica Crusted Roasted Salmon Cedar Plank Recipe
Salmon Loaf Recipe
Ingredients:
14 ounces of salmon (canned); drained then flaked
1/2 cup of breadcrumbs (fresh)
6 pieces of medium mushrooms (fresh); chopped
1 piece of beaten egg
1/2 piece of onion (medium); chopped
1 Tablespoon of juice (lemon)
1 teaspoon of lemon zest; grated
1/2 teaspoon of seasoning (Cajun, or crushed dried rosemary)
1/8 teaspoon of pepper
Instructions:
Spray vegetable oil on a small (loaf) pan. Combine salmon, breadcrumbs, mushrooms, onion, egg, lemon juice, lemon zest, seasoning, and pepper; mix thoroughly till blended well.
Transfer mixture on the coated pan then bake inside the oven at 375 degrees F for forty minutes.
>> Salmon Loaf Recipe
Baked Stuffed Lake Trout Salmon Or Walleyed Recipe
Ingredients:
1 tsp of salt
1 pc of carrot; sliced thinly
Pepper (white)
1 pc of celery (rib); sliced thinly
6 lbs of dressed trout
3/4 tsp of marjoram (dried)
1 pc of bay leaf
1-1/2 c of wine (white)
1 pc of lemon; sliced very thinly
4 Tbsps of melted butter
2 pcs of shallots; sliced thinly
For the Celery Stuffing:
3/4 c of celery; chopped
1/2 c of breadcrumbs
Salt
Freshly ground pepper (black)
1/2 pc of onion; chopped
1/4 tsp of savory
4 Tbsps of butter (unsalted)
1/4 c of celery (tops); chopped
For the Fennel/Tarragon Stuffing:
2 Tbsps of parsley; chopped
1/2 tsp of fennel (seed)
2 Tbsps of tarragon (fresh); chopped
Salt
Freshly ground pepper
6 Tbsps of melted butter
1-1/2 c of breadcrumbs
Instructions:
Rub salt & pepper on inside & outside of trout. Stuff any stuffing then sew or secure with skewer. Place on buttered baking pan then lay the slices of lemon around and stick one wooden toothpick onto each. Add wine, marjoram, and (bay) leaf. then bake at 400 degrees F for 35 mins; baste occasionally with butter at first then it drippings.
(Celery Stuffing)
Saute onions and celery with butter onto a skillet, about fifteen mins till tender. Add tops of celery with breadcrumbs. Season savory, salt, & pepper.
(Fennel Stuffing)
Combine parsley, fennel seeds, pepper, butter, tarragon, and breadcrumbs; mix thoroughly.
>> Baked Stuffed Lake Trout Salmon Or Walleyed Recipe
Baked Salmon With Caper Sauce Recipe
Ingredients:
2 Tbsps of plain yogurt (low fat)
2 Tbsps of mayonnaise (reduced calories)
1 tsp of capers (jarred); drained
1/2 tsp of vinegar (white wine)
1/4 tsp of seasoning (lemon-pepper)
2 pcs of salmon (steaks, 4 oz); rinsed and pat dry
1 pc of onion (small); sliced thinly
2 Tbsps of wine (white, dry)
1 tsp of dill weed (dried)
For the Garnish:
Slices of lemon
Fresh sprigs of dill
Instructions:
Combine yogurt, mayonnaise, capers, vinegar, and lemon-pepper seasoning; mix thoroughly and cover. Place inside the refrigerator till chilled.
Place the salmon on a baking glass dish that has been sprayed with the cooking oil. Arrange the slices of onion over the salmon and pour over the wine then sprinkle dill.
Bake, covered, 350 degrees F for 15-20 mins. Discard onions then transfer steaks onto a platter. Spoon over the sauce and garnish slices of lemon and dill.
>> Baked Salmon With Caper Sauce Recipe
Baked Dilled Salmon On Rice Recipe
Ingredients:
1 pc of onion (medium); chopped
3 pcs of garlic cloves; chopped finely
3 pcs of tomatoes (medium); diced
8 oz of sliced mushrooms
3 Tbsps of dill (fresh); chopped
3 Tbsps of juice (lemon)
Salt & Pepper (to taste)
2 c of cooked rice (brown)
4 pcs of salmon (fillets)
Spray (olive oil)
Instructions:
Spray oil on a non-stick skillet. Saute garlic, onion, mushrooms, and tomatoes for five mins till tender. Add dill and juice; take out from the heat. Season salt & pepper.
Spray oil on a (baking) dish. Spread the rice on the base evenly then place the salmon on top. Cover the mixture of vegetables onto each salmon. Bake inside the oven at 350 degrees F for twenty mins.
>> Baked Dilled Salmon On Rice Recipe
Tourtiere A La Ouananiche (Lac St-Jean Salmon Pie) Recipe
Ingredients:
2 Tbsps of butter (unsalted)
1 pc of onion (medium); sliced thinly
1 pc of potato (large); peeled and sliced thinly
1 lb of ouananiche (or salmon); cut to small pieces
Salt
Ground pepper (white)
1/4 c of milk
2 Tbsps of cream (light)
1/3 c of water
1 pc of egg (beaten w/ 1 Tbsp of milk)
1pc of pastry (for double crust)
Instructions:
Line pastry onto a 9 inch pie dish. Heat the butter on a pan then saute the onion till tender. Add potato, ouananiche, milk, cream, salt, and pepper; gently mix them. Arrange the mixture onto pastry evenly. Add water and stir gently.
Cover the top with crust and trim; seal by crimping the edges. Make a vent by cutting a little hole on its center. Brush mixture of egg onto pastry. Bake inside preheated oven at 375 degrees F for 45-50 mins till crust becomes golden brown.
>> Tourtiere A La Ouananiche (Lac St-Jean Salmon Pie) Recipe
Baked Salmon Recipe
Ingredients:
1 lb of salmon (fillets)
1 tsp of oregano (dried)
2 pcs of garlic cloves; chopped finely
Pepper (to taste)
1 pc of tomato (large); sliced thinly
1 pc of onions (medium); sliced thinly
2 Tbsps of chopped parsley
1/4 c of breadcrumbs (dry)
1 Tbsp of oil (vegetable oil)
Instructions:
Coat a nonstick cooking spray on a shallow (baking) pan. Place the fillets inside then sprinkle garlic, oregano, and black pepper. Arrange onion, parsley, and tomato, in layers. Combine oil with crumbs; sprinkle over the fillets.
Place inside the oven and bake for 8-10 mins at 450 degrees F.
>> Baked Salmon Recipe
Baked Smoked Salmon & Feta Cheese En Croute Recipe
Ingredients:
3 oz of salmon (smoked); cut to dices
6 oz of softened cream cheese
3 oz of cheese (feta)
1 pc of egg; beaten slightly
1 tsp of capers; drained
2 Tbsps of parsley; chopped finely
4 pcs of scallions (top); cut to dices
1 Tbsp of poppy seeds (add more if preferred)
1 pc of frozen pastry sheet (3×8 inch)
Melted butter
Instructions:
Preheat oven (375 degrees F). Combine salmon, (cream) cheese, cheese, capers, egg, scallions, and parsley; mix thoroughly by hand.
Roll the (pastry) sheet out till size is doubled. Brush with (melted) butter then spread the mixture of salmon on top. Roll it up, like a jellyroll and seal its ends by folding them.
Brush butter on top then sprinkle seeds on top. Make half-inch deep slashes, diagonally and bake inside preheated oven for 20-30 mins till golden.
>> Baked Smoked Salmon & Feta Cheese En Croute Recipe
Baked Cqthi Salmon (Welsh) Recipe
Ingredients:
1 pc of large salmon (fresh); rinse, pat dry, and cut to steaks
1 pc of lemon (fresh)
Salt & Pepper (to taste)
5 oz of butter (unsalted); cubed
2 pcs of egg yolks (large)
1/8 tsp of cayenne
1/2 pc of cucumber; peeled and sliced
2 Tbsps of juice (lemon)
Instructions:
Line foil on the roasting pan then grease butter on foil. Arrange steaks onto foil then season salt & pepper. Place butter on top and cover foil on them. Bake at 400 degrees F for 20 to 25 mins.
Saute the slices of cucumber gently inside the saucepan. Combine vinegar, yolks, and the seasoning inside a double boiler; whisk constantly while cooking gently.
Gradually add butter, while whisking constantly; continue cooking till thick and smooth.
When steaks are done, place onto a platter. Arrange the slices of cucumber on the side and serve at once with egg-sauce.
>> Baked Cqthi Salmon (Welsh) Recipe
Pikelets (Bakestone Recipes) Recipe
Ingredients:
8 oz of flour (plain or unbleached)
1 tsp of salt
1/2 oz of yeast (fresh)
1 tsp of sugar (refined)
5 oz of water (warm)
1 tsp of butter (unsalted)
5 oz of milk (warm)
1 pc of egg (beaten)
Instructions:
Combine flour with salt inside a warmed bowl; stir well. Dissolve sugar and yeast in (warm) water; set aside. Melt butter with (warm) milk ten add egg; beat thoroughly.
Add the mixture of yeast with the mixture of milk into salt/flour mixture; beat thoroughly till batter becomes smooth.
Cover then let it stand for 1-1.5 hrs till bubbling and thick. Warm bakestone then grease it with lard.
Once very hot, stir batter well and pour round puddles; cook above medium heat till slightly golden.Flip pikelets then cook second side till golden.
Serve warm with honey, butter, preserves.
>> Pikelets (Bakestone Recipes) Recipe