Baked Salmon Supper Recipe
Ingredients:
8 pcs of salmon (fillets, 6-8 oz); rinsed and pat dry
1 pc of cucumber (unpeeled); sliced thinly
1 tsp of salt
1-1/2 c of mayonnaise (real)
1/4 tsp of dill weed; chopped finely
Instructions:
Place the fillets onto a greased 9×12-inch baking glass dish. Season or sprinkle salt then layer the thin slices of cucumber onto each salmon.
Combine dill and mayonnaise; stir thoroughly then spread gently over the cucumber and salmon. Bake inside the oven at 375 degrees F for half an hour.
>> Baked Salmon Supper Recipe
Manicotti with Salmon Sauce Recipe
Ingredients:
4 pcs of salmon (fillets, 8 oz); steamed
1/2 c of condensed soup (cream of celery)
1/3 c of plain yogurt (skim milk)
2 Tbsps of parsley; chopped
4 pcs of noodles (Manicotti)
2 Tbsps of butter (unsalted)
1/2 c of cooked spinach; chopped
1/2 tsp of basil
1 pc of garlic clove (medium); crushed
1/3 c of Cottage Cheese; (skim milk)
Salt & Pepper (to taste)
Instructions:
Remove bones in salmon then break to chunks and gently mix with yogurt, parsley, and soup. Cook the noodles as stated in its package instructions. Saute garlic and onion with butter then add the seasonings. Mix with (Cottage) cheese and spinach; heat.
Stuff each noodle with stuffing, about one-third cup. Arrange them onto a buttered baking dish. Coat them with the sauce/salmon mixture. Cover then bake inside the oven 350 degrees F for twenty mins.
>> Manicotti with Salmon Sauce 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
Microwave Salmon Stuffed Potatoes Recipe
Ingredients:
7-1/2 oz of canned salmon (Alaska); drained and flaked
4 pcs of baking potatoes (each at 7 oz)
1 c of shredded cheese (Monterey Jack)
1/4 c of milk (whole)
1 pc of egg (beaten)
2 Tbsps of margarine
2 Tbsps of onions; minced
2 Tbsps of chiles (green); diced
1/8 tsp of pepper (black)
Instructions:
Pierce the potato with fork then place inside the microwave and cook for 20 mins at high setting till tender; turn once. Cut off the top on each and scoop the inside; leave a 1/4-inch thick shell then set on the side.
Combine half cup of cheese, salmon, pulp of potato, milk, egg, margarine, onions, chiles, and pepper; blend thoroughly and spoon onto the shells.
Place them inside the microwave and cook for 4-5 mins at a high setting. Sprinkle the rest of cheese then cook for 45 secs till cheese melts.
>> Microwave Salmon Stuffed Potatoes Recipes
Barbecued Salmon With Field Greens Recipe
Ingredients:
For Barbecue Rub:
1 Tbsp of garlic (powder)
1 Tbsp of onion (powder)
3 Tbsps of sugar (refined)
2 Tbsps of chili powder
1/2 tsp of allspice (ground)
1/2 tsp of cumin (ground)
1/4 tsp of ground pepper (white)
1 Tbsp of paprika
1 Tbsp of salt
6 pcs of salmon (fillets, 5 oz)
Oil (olive oil)
For the Vinaigrette:
1 lb of greens (organic); rinsed and spun dry
1-1/2 c of juice (vegetable, V8)
1 Tbsp of vinegar (balsamic)
1/2 c of tomato; chopped
1-1/2 Tbsps of barbecue rub (saved mixture)
4 Tbsps of oil (olive oil)
Instructions:
Combine onion powder, garlic powder, chili powder, sugar, allspice, salt, pepper, paprika, and cumin inside the processor; process till mixed thoroughly.
Save 1-1/2 tablespoons and sprinkle the rest onto salmon evenly. Let them marinate, about six hrs. Rub oil thinly onto the marinated salmon and grill for 8 to 10 mins or depending to its thickness.
(Vinaigrette)
Combine V8, vinegar, tomato, oil, and saved rub; mix thoroughly and toss mixture with organic greens.
Divide the green salad onto individual plates and top the fillet onto each. Spoon onto the grilled salmon the rest of vinaigrette. Serve at once.
>> Barbecued Salmon With Field Greens Recipe
Kim’s Pacific Salmon Recipe
Ingredients:
4 pcs of salmon fillet (Pacific, 4 oz); skinned
2 pcs of shallots; chopped finely
1/2 c of wine (white)
Water
For the Sauce:
2 pcs of shallots; chopped finely
1 c of stock
1 c of wine (white)
2 Tbsps of juice (lemon)
1/2 c of butter (unsalted); cubed
2 Tbsps of dill; chopped finely
Salt & Pepper
Instructions:
Combine salmon, shallots, water, and wine inside a large pan. Cover then let it simmer gently. Poach the salmon for 2 mins on each side. Take them out; keep them warm and save the stock.
(Sauce)
Combine stock, shallots, juice, and wine inside the saucepan; let it boil and cook until reduced to one-half. Strain the mixture.
Gradually add the butter, while whisking constantly; don’t boil the mixture. Season salt, pepper, and dill. Use while warm.
>> Kim’s Pacific Salmon Recipe