 |
 |
 |
 |
 |
 |
 |
 |
 |
| FISH BOIL Indoors and outside equipment needed. 1 large pot (10) quart size 1 strainer Cut fish into 2-1/2 inch steaks. Remove belly flap. 4 pounds of fish 3 pounds red potatoes 2 pounds of small onions Add enough salt to 8 quarts of water to make water cloudy 1 lb. Don’t worry about too much salt. Bring water to a boil, add potatoes, boil 20 minutes, depending on size of each. Add onions, boil another 15 minutes. Now add fish steaks and boil 10 to 15 minutes or until fish flakes with a fork. Remove from heat and strain contents from the salt water. Serve with drawn butter and you’ll think lobster never existed. Fish steaks may be seasoned with paprika and broiled for 2 minutes to firm up the meat and add that extra touch. (Leftovers which you’ll seldom ever have make excellent mock tuna salad). Basic Salmon Loaf or patties 1 can (15 ½ oz) Salmon 1 & ½ bread crumbs 1/3 c onions, finely chopped ¼ c milk 2 eggs beaten 2 T minced parsley 1 T fresh lemon juice ¼ t each of salt and dill weed Dash of pepper Place salmon in a bowl with liquid. Remove the black skin, discard. Using a fork, mash the bones, a good source of calcium and mix with the bread crumbs, onions, milk, eggs, parsley, lemon juice, salt and pepper and dill weed. Mix well. Pour into a buttered 8 ½ x4 ½ x2 ½ “ bread pan. Bake at 350 degrees for 45-55 minutes. With table knife loosen sides of pan, turn onto a platter, serve a slice on each plate with creamed peas. FOR SALMON PATTIES Follow above recipe, omitting the milk. Form into patties. Can be coated with flour or cornmeal. Fry on both sides suing Canola oil. Can be served on buns or with creamed peas. | BROILED SALMON 4 Salmon Steaks (approximately 2 lbs) 1-1/2 t salt ¼ t pepper 3 T lemon juice 3 T olive oil 1 large onion, sliced Rinse and dry salmon. Season with salt and pepper and sprinkle with lemon juice and olive oil. Spread onion slices over salmon and let stand 1 hour. Discard onion. Arrange in broiling pan. Broil 3” from source of heat turning once, until browned on both sides. SALMON SOUP 1 7 ½ oz can salmon 1 C. chopped onion 1 C. diced potatoes ¾ C chopped celery ¼ C. butter divided 2 T flour ¼ t dill weed pinch of pepper 1 C stewed tomatoes 3 C warm milk 1 C Monterey Jack cheese, shredded Pinch of salt 2 T chopped parsley Place salmon in a bowl. Remove the black skin and discard. Mash the bones with a fork, sauté potato, celery and onion in 2 T butter. Cover pan, steam for 10-12 minutes. Blend in flour, add pepper, salt, dill, tomatoes, milk and salmon. Mix. Heat soup until it thickens and comes to a simmer. Stir occasionally. Stir in remaining butter, the cheese gradually. Stir until cheese is melted, add parsley. |
Follow this link for more salmon and trout recipes:
http://www.thesalmons.org/lynn/salmon-recipes.html
