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Ingredients:
4 tsp. honey
2 Tbsp. Dijon-style mustard
2 Tbsp. butter, melted
1/4 cup finely chopped
almonds
1/4 cup bread crumbs
2 tsp. chopped parsley
4 (4- to 6-oz.) salmon
fillets
Salt and pepper
Lemon wedges
Heat oven to 450° F. In
large mixing bowl, combine
honey, mustard and butter;
set aside. In another mixing
bowl, combine almonds, bread
crumbs and parsley; set
aside. Place fillets on
lightly greased baking sheet
and season with salt and
pepper. Brush fillets with
honey mixture. Pat fillets
with almond mixture. Bake 10
minutes or until salmon just
begins to flake easily.
Serve with lemon wedges and
sautéed mushrooms, if
desired.
Sautéed Mushrooms
2 Tbsp. butter
l lb. fresh mushrooms,
thinly sliced
1/2 tsp. salt
In heavy skillet, melt
butter over medium heat
until melted. Add mushrooms
and salt. Sauté until
mushrooms are tender.
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Ingredients:
1 box Herb and Spice
Stovetop Dressing
1 cup melted butter
1 cup white wine
1 small onion, chopped
Dash dill
1/2 cup fresh mushrooms
1 small salmon
1 cup orange juice
Heat oven to 350° F. In
large mixing bowl, combine
dressing, butter, wine,
onions, dill, mushrooms and
orange juice; mix well.
Place salmon on aluminum
foil and fill cavity with
stuffing mixture. Surround
and top salmon with
remaining stuffing. Top with
orange slices. Fold foil
around fish, place in pan
and bake 1 hour.
Ingredients:
3 pkgs. frozen, chopped,
spinach
1/2 lb. bacon
1 medium onion, finely
chopped
1/2 cup malt vinegar
1/2 tsp. nutmeg
5 lbs. coho salmon
Salt and pepper
Heat oven to 375° F. Thaw
spinach, squeeze out all
water and set aside. In
heavy skillet, cook bacon
until crisp, remove from pan
and chop. Add onion to bacon
fat, brown; add malt vinegar
and nutmeg. Add to spinach
and mix well. Sprinkle
inside of salmon generously
with salt and pepper. Spread
spinach mixture over and
inside fillet. Butter large
piece of foil, place on
baking sheet and set fish on
top. Wrap securely and bake
35 to 45 minutes.
Sauce
4 Tbsp. butter
4 Tbsp. flour
3 cups whipping cream
2 Tbsp. tarragon
1/8 tsp. salt
1/8 tsp. ground white pepper
Juice of 2 lemons
In saucepan, heat butter
over medium-high heat until
melted; stir in flour. Cool
1 minute to make roux.
Gradually stir in cream to
make a smooth, thickened
sauce. Add tarragon, salt,
pepper and lemon juice; cook
1 minute. Serve over salmon.
Ingredients:
6 cloves garlic, minced
Medium piece fresh ginger,
slivered
5 to 6 green onions, chopped
into 1/4-inch strips
1 Tbsp. crushed cayenne
1/2 cup packed brown sugar
3 cups soy sauce
1 1/2 cup rice vinegar
1/4 cup Worcestershire sauce
1/4 cup sesame oil
1 Tbsp. Tabasco sauce
Salmon
In large mixing bowl,
combine garlic, ginger,
onions, red pepper, brown
sugar, soy sauce, vinegar,
Worcestershire sauce, sesame
oil and Tabasco sauce;
refrigerate 30 minutes.
Soak salmon in brine,
completely covered, and
chill 2 hours. Wrap salmon
in foil and grill 35 to 40
minutes, or bake at 350° F.
30 to 45 minutes in foil
(don't use pan).
Ingredients:
Salmon, skinned, boned and
cut into 1-to 2-inch pieces
Pickling salt
1/2 gallon water
White vinegar
1 1/2 Tbsp. allspice
1 tsp. mustard seed
1/2 cup sugar
1/4 tsp. ginger
2 cups white vinegar
1/2 cup white port wine
White onion, sliced
1 lemon, sliced
Cover salmon in brine (3/4
cup pickling salt to 1/2
gallon water). Refrigerate
24 hours; drain. Cover
salmon with white vinegar
for 24; drain again. In
large mixing bowl, combine
allspice, mustard seed,
sugar, ginger and vinegar;
mix until well blended. Stir
into stockpot; simmer
mixture until sugar melts.
Cool and add wine. Put
drained fish in jars and
alternate a layer of fish,
white onion and lemon
slices. Pour pickling
mixture over fish.
Refrigerate 10 days.
Ingredients:
2 lbs. Salmon
1 Tbsp. butter
1 cup beer
1 bay leaf
1 tsp. peppercorns
1 carrot, sliced
Heat oven to 300° F. Place
salmon in buttered
casserole. Add beer, bay
leaf, peppercorns and
carrot. Cover with aluminum
foil. Bake 20 minutes, or
until fish flakes easily
with fork.
Ingredients:
1/2 cup buttered bread
crumbs
1 lb. canned salmon
Dash pepper
1 Tbsp. parsley, chopped
2 eggs, beaten
1 tsp. lemon juice
1 Tbsp. butter, melted
1/2 cup milk
1/2 tsp. salt
2 tsp. finely chopped onion
In large mixing bowl,
combine bread crumbs,
salmon, pepper, parsley,
eggs, lemon juice, butter,
milk, salt and onion; mix
until well blended. Heat
oven to 350° F. Pack mixture
firmly into buttered 8 x
3-inch loaf pan and bake 30
to 40 minutes. Garnish with
parsley sprigs.
Ingredients:
1 large salmon filet (1
1/2 to 2-lbs)
8 large garlic cloves
1 tsp. salt
4 Tbsp. finely chopped
parsley
2 Tbsp. finely minced sun
dried tomatoes
1/4 cup olive oil
Chop garlic cloves
finely, sprinkle with salt
and grind together with the
flat end of a knife. Combine
with parsley, tomatoes and
olive oil and store,
covered, in refrigerator
overnight. Oil the barbecue
grill to prevent sticking.
With a sharp knife cut two
lengthwise slits in the
filet, carefully cutting to
the skin but not through it.
Spread half the garlic
mixture over the filet and
into the slits. Place filet
skin down on the grill and
cook at low temperature.
Close the lid on the grill
and cook for 10-15 minutes.
Spread remaining garlic
mixture over the filet,
close the lid, increase
temperature to medium, and
cook another 15 minutes or
until flesh separates into
natural, moist sections when
pressed with a fork.
Preparation time:
overnight
Cooking time: 20-30
minutes
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