Hi folks, sprung off another thread (Inspiration please), I looked over my
salmon recipes.
I didn't add my normal ones to the export since I was specifically looking
for things that are a new sort for me. Some are probably pretty standard to
the rest of you. Some I'd tweak a bit for my own use but they are generally
a good starting point others may appreciate.
---------- Recipe via Meal-Master (tm) v8.05
Title: Alan Rachin's Salmon with Roasted Garlic Sauce
Categories: Main dishes, Salmon
Yield: 4 Servings
1 Bulb garlic
2 tb Extra-virgin olive oil
1/2 c Salad dressing; (spoonable)
1 ts Dijon mustard
White pepper; to taste
1 ts Salt
1 lb Salmon filet; in four pieces
Preheat oven to 325 F. Slice thin layer off top of garlic bulb and place
in
an ovenproof baking dish. Drizzle with 1 tablespoon oil. Bake 40 minutes
or
until golden. Squeeze 5 garlic cloves from baked peel into mixing bowl.
Add
dressing, mistard, pepper; set aside. Preheat broiler. Place salmon in
broiling pan; salt and brush with remaining oil. Rub salmond with two
additional cloves of roasted garlic. (Save any additional cloves garlic to
smear on bread) Broil salmon 10 minutes or until cooked through. Serve
with
dollop of dressing-mustard sauce. Serves 4. MC formatting by
Recipe by: TV Guide magazine, Nov '97
Posted to MC-Recipe Digest by Roberta Banghart > on
Apr 13, 1998
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---------- Recipe via Meal-Master (tm) v8.05
Title: Alaska Salmon and Avocado Pasta Salad
Categories: Pasta, Salads, Salmon
Yield: 4 Servings
6 oz Dry pasta (macaroni; penne,
-rotini, or shells
1 cn Alaska salmon; (14 3/4 oz)
2 tb French dressing
1 Red bell pepper; thinly
-sliced
3 tb Cilantro or parsley; chopped
1 Lime; juiced/rind grat
1 tb Tomato paste
1/2 c Sour cream
Paprika to taste
1 bn Green onion; thinly sliced
2 tb Light mayonnaise
3 Ripe avocados; diced
Lettuce leaves to serve on
Cook the pasta according to package directions. Drain and toss with the
French dressing. Allow to cool. Drain and flake the salmon. Add to the
pasta with the green onions, sliced bell pepper and cilantro. Whisk
together the lime juice and grated rind, the mayonnaise, sour cream and
tomato paste until thoroughly combined. Toss the pasta salad with the
dressing. Season to taste with salt and pepper; cover and chill. Before
serving, gently toss the avocados into the salad. Spoon the salad onto a
bed of lettuce leaves. Sprinkle with paprika for garnish.
** Dallas Morning News - Food section - 26 July 1995 ** Posted on MC list
by
Recipe by: Unknown
Posted to recipelu-digest by "Diane Geary" > on Mar 23,
1998
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---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Salmon Loaf
Categories: Salmon
Yield: 1 Servings
1 cn (1 lb.) salmon (cleaned) or
-if fresh; cook and remove
-all bones.
1 1/2 c Herb seasoned bread stuffing
-mix
2 tb Parsley; (dry or fresh)
3 tb Onion
3 Eggs; beaten
1 cn (10-1/2 oz.) cream of celery
-soup
1/2 c Milk
1/8 ts Pepper
1/2 c Whole green olives;
-(optional)
Mix all ingredients together; pour in greased loaf pan. Bake at 350° for
50
minutes. Unmold after 10 minutes. Heat one cup ranch dressing or ranch
with
bacon pour over loaf.
Posted to recipelu-digest by (Nadia I Canty) on Mar 9,
1998
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---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Tomatoes Stuffed with Salmon, Garlic, and Capers
Categories: Import, Salmon
Yield: 1 Servings
1 tb Capers; preferably packed in
-salt
1 lb Salmon
3 1/2 tb Extra virgin olive oil
1 tb Chopped italian flat-leaf
-parsley
1 ts Very finely chopped garlic
2 tb Fine; dry, unflavored bread
-crumbs
Salt
Black pepper ground fresh
2 lg Ripe; firm tomatoes,
-weighting approximately 3/4
-pound each
Drain the capers if packed in vinegar; soak, rinse, and drain if packed in
salt; then chop them fine.
Turn the oven to 400 degrees. Remove the salmon's skin, remove any loose
membranes, and carefully pick out all bones. Cut the fish into very small
dice and put it in a bowl together with 2 1/2 tablespoons of olive oil,
the
chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and
several grindings of black pepper. Toss thoroughly.
Wash the tomatoes, cut them in half horizontally, scoop out all the seeds
and the centers to make a cup-like hollow. (If you are cooking anything
else that day or the next that calls for fresh tomatoes, use the scoopings
in the recipe.)
Pat the inside of the tomatoes with paper towels to soak up excess juice,
then stuff them with the salmon mixture, pressing it down lightly as you
do
so. There should be enough to form a mound. Sprinkle the tops with the
remaining bread crumbs and drizzle with the remaining olive oil, holding
back a few drops to smear the bottom of a baking pan. Place the tomatoes
on
the baking pan and bake in the upper level of the preheated oven for 35
minutes or until the salmon stuffing has formed a light golden crust.
Serve
not piping hot, but lukewarm. They are also good later, at room
temperature, but not reheated.
Yield: 4 appetizer servings
Notes: Recipe courtesy of Marcella Hazan, "Marcella Cucina"
Recipe by: Cooking Live Show #CL9007
Posted to MC-Recipe Digest V1 #916 by "Angele and Jon Freeman"
> on Nov 19, 1997
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cantaloupe with Salmon
Categories: Salmon
Yield: 4 Servings
2 Cantaloupes
1/2 lb Smoked salmon
2 tb Chopped onion
1/2 lb Cream cheese
3 tb Port wine
1 ts Mustard
Paprika
Dill sprigs
1. Cut cantaloupes or small melons in half and remove seeds. ( cut it them
a jagged fashion). Sprinkle halves with the port wine.
2.Process onion to a paste. Add the cream cheese, the mustard and the
salmon. And process to a cream.
3. Pipe the salmon cream into the cantaloupe halves. Chill.
4. Sprinkle with paprika and decorate with the dill.
Recipe by: Translated by Miriam Podcameni Posvolsky
Posted to KitMailbox Digest by Leon & Miriam Posvolsky
>
on Dec 26, 1997
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---------- Recipe via Meal-Master (tm) v8.05
Title: Escalloped Salmon
Categories: Salmon
Yield: 1 Servings
1 cn Salmon (1 lb.)
1 c Bread or cracker crumbs
Salt & pepper to taste
3 tb Butter
3 tb Flour
2 1/2 c Milk
Drain salmon; reserve juice. Melt butter, add flour, stirring until
smooth. Add milk, stir until thickened, add salmon liquor. Season to
taste. Flake salmon, add to sauce and place in greased bakin dish.
Sprinkle with bread crumbs. Bake at 350 F. for abt. 20 minutes. Courtesy
Telephone Pioneers
: BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Deluxe Salmon Spread
Categories: Dip, Appetizers, Salmon
Yield: 4 Servings
1 lb Cooked canned salmon
1 c Mayonnaise
2 tb Green pepper (diced)
2 tb Pimento diced
2 ts Lemon juice
1 ts Tarragon vinegar
1 ts Horseradish
1 ts Chopped dried dill
Put mayonnaise, pepper and pimento into blender on low until smooth.
Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown
bread.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fresh Salmon Pate
Categories: Salmon
Yield: 4 Servings
1 1/2 lb Boned and skinned salmon
1 ts Salt
1 ts Ground white pepper
1/2 ts Ground cloves
1/2 ts Ground mace or nutmeg
1/2 ts Ground bay leaves
1/2 lb Butter
Fresh lemon juice
Chopped parsley or chives
-for decoration
Check that as many bones as possible really have been removed, then put
the
salmon into a large saucepan of cold water with a pinch of salt and a
squeeze of lemon juice.
Bring it to the boil, then turn the heat down and poach gently for 10 to
15
minutes - one large piece of salmon will take longer than a couple of
smaller pieces.
Turn off the heat and allow to cool in the water for another 10 minutes.
If
the skin is still on, you will find it lifts away effortlessly at this
point.
Put the salmon into a big bowl and mash it with a fork, or use a food
processor. gently melt the butter in a saucepan and add to it all the
other
seasonings - the ground bayleaves, white pepper, cloves, mace or nutmeg
and
the salt. Stir thoroughly and pour it into the salmon. If you are using a
food processor, give it another quick whizz, otherwise stir with a fork
until it is thoroughly amalgamated.
If you want to serve the salmon pate in slices, spoon the mixture into a
loaf shaped container lined with cling film, otherwise put it into a round
bowl of souffle dish.
Smooth the top and sprinkle with a little parsley or chives for a lovely
contrasting colour, and chill in the fridge for at least four hours.
Serve with lots of crusty french bread.
Source: Michael Barry, Yes! Magazine
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Grandma's Salmon Patties
Categories: Salmon
Yield: 8 Servings
2 c Salmon, boned
1 md Egg
1 c Bread cubes, soft
1/2 c Milk
1 ts Lemon juice
1/8 ts Pepper
1/2 ts Salt
Paprika
1 md Egg
Cracker crumbs
Combine salmon, egg, bread crumbs, milk, lemon juice, pepper and salt
together in a bowl..mix well until salmon mixture can be molded. Let stand
in refrigerator for about 15 minutes. Remove from refrigerator and form
patties from salmon mixture. Dip patties into beaten egg and then into
crushed saltine cracker crumbs. Fry in hot oil until browned. Sprinkle
with
paprika for color and serve with lemon wedges.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cool Salmon Lover's Salad
Categories: Seafoods;, Salads, Salmon
Yield: 4 Servings
1 lb Cooked king or coho salmon;
-broken into pieces
1 c Sliced celery
1/2 c Coarsely chopped cabbage
1 1/4 c Mayonnaise or salad
-dressing; (to 1 1/2)
1/2 c Sweet pickle relish
1 tb Prepared horseradish
1 tb Finely chopped onion
1/4 ts Salt
1 ds Pepper
Lettuce leaves; romaine
-leaves, or endive
Sliced radishes
Dill-pickle slices
Rolls or crackers
1. Using a large mixing bowl, gently toss together the salmon, celery, and
cabbage.
2. In another bowl, stir together the mayonnaise or salad dressing, pickle
relish, horseradish, onion, salt, and pepper. Add it to the salmon mixture
and toss to coat. Cover the salad and chill till serving time (up to 24
hours).
3. Line a salad bowl with greens. Spoon in the salmon mixture. Top with
radishes and dill pickles. Serve the salad with rolls or crackers.
Makes 4 main-dish servings.
Charlie advises that this refreshing main-dish salad tastes best when
assembled the night before it's eaten.
Published in Midwest Living 6/1990
Submitted by
5/98
Recipe by: The Strickly Fish Cookbook, Babe and Charlie Winkelman
Posted to MC-Recipe Digest by Carriej999 > on May 17,
1998
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Exported Salmon ideas
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