I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
after steak'ing and fileting them out. Anyone got some good ideas for them?
I'm thinking chowder. Should I leave the fins out? Will the
meat boil off the bones? I'm clueless on this one.

nb

"notbob" > wrote in message
news:FTZEc.9501$%_6.4175@attbi_s01...
> I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
> after steak'ing and fileting them out. Anyone got some good ideas for
them?
> I'm thinking chowder. Should I leave the fins out? Will the
> meat boil off the bones? I'm clueless on this one.
>
> nb

Salmon alone is usually not recommended for soups because it has a
relatively strong flavor. If the scraps are big enough - even bite size -
and include some skin, they are great grilled or broiled. Use high heat for
a brief period and the skin crisps up beautifully. This assumes the fish was
scaled!


--
Peter Aitken

Remove the crap from my email address before using.

"Steve Wertz" > wrote in message
...

> Salmon Shui Mai. Combine some cabbage, green onion, ginger,
> oyster and soy sauces and grind into a medium paste. Stuff into
> wonton skins, leaving the tops open, and steam.
>
> There's also salmon mousse.
>
> -sw

Sorry if this sounds stupid, but do you grind up the salmon in with the rest
to make the paste, or do make the paste and then mix it with the salmon
before putting in the wrappers?

Carrie

One dark day on Usenet, notbob > said:

> I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
> after steak'ing and fileting them out. Anyone got some good ideas for them?
> I'm thinking chowder. Should I leave the fins out?

I would; there's not much meat there.

> Will the meat boil off the bones? I'm clueless on this one.

I would pressure cook the salmon seperately, then pick out the bones
and make soup. This salmon soup recipe is one that I created myself
(even won a gold medal back in '95):

Salmonella (yes, the name is a joke)

2¾ C. cooked salmon, coarsely flaked
1 C. tomato juice
¼ C. celery, diced
¼ C. onion, chopped
¼ C. butter (NOT margarine), melted
1 clove garlic, pressed or minced
1 tsp. salt
1 tsp. lemon juice
½ tsp. seasoned salt
1½ T. Louisiana Hot Pepper Sauce (or enough to suit taste)
¼ C. flour
2 C. milk
2 C. half & half
¼ C. liquid from salmon
Black pepper to taste
Fresh parsley, chopped (optional)

Place butter, celery, onion and garlic in large saucepan over medium
heat. Cook until tender, but not brown. Stir in flour and gradually add
milk/salmon liquid, mixing well. Cook over medium heat until thickened.
Blend in tomato juice; add lemon juice and seasonings, then salmon. Heat
through but do not boil. Garnish with parsley if desired.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
(COLD to HOT for e-mail)
"Why do my knees feel like the wanna tear up?"
- Carl, ATHF

On 2004-07-01, byakee > wrote:

> I would pressure cook the salmon seperately, then pick out the bones

I found a better solution. I bake the scrapes for about 20 mins at 350F.

> Salmonella (yes, the name is a joke)

Looks pretty tasty. Thank you.

nb

On 2004-07-01, byakee > wrote:

> ¼ C. liquid from salmon

> milk/salmon liquid

Oh yeah, forgot to ask. What is salmon liquid?

nb

Sounds pretty good.... based upon your experiences, would this work out OK
with canned salmon.... can't stand the canned stuff, but the wife keeps
buying it...this might be a pretty good solution.....



"byakee" > wrote in message
...
> One dark day on Usenet, notbob > said:
>
> > I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
> > after steak'ing and fileting them out. Anyone got some good ideas for
them?
> > I'm thinking chowder. Should I leave the fins out?
>
> I would; there's not much meat there.
>
> > Will the meat boil off the bones? I'm clueless on this one.
>
> I would pressure cook the salmon seperately, then pick out the bones
> and make soup. This salmon soup recipe is one that I created myself
> (even won a gold medal back in '95):
>
> Salmonella (yes, the name is a joke)
>
> 2¾ C. cooked salmon, coarsely flaked
> 1 C. tomato juice
> ¼ C. celery, diced
> ¼ C. onion, chopped
> ¼ C. butter (NOT margarine), melted
> 1 clove garlic, pressed or minced
> 1 tsp. salt
> 1 tsp. lemon juice
> ½ tsp. seasoned salt
> 1½ T. Louisiana Hot Pepper Sauce (or enough to suit taste)
> ¼ C. flour
> 2 C. milk
> 2 C. half & half
> ¼ C. liquid from salmon
> Black pepper to taste
> Fresh parsley, chopped (optional)
>
> Place butter, celery, onion and garlic in large saucepan over medium
> heat. Cook until tender, but not brown. Stir in flour and gradually add
> milk/salmon liquid, mixing well. Cook over medium heat until thickened.
> Blend in tomato juice; add lemon juice and seasonings, then salmon. Heat
> through but do not boil. Garnish with parsley if desired.
>
>
> --
> J.J. in WA ~ mom, vid gamer, novice cook ~
> (COLD to HOT for e-mail)
> "Why do my knees feel like the wanna tear up?"
> - Carl, ATHF

One dark day on Usenet, notbob > said:
> On 2004-07-01, byakee > wrote:
>
> > ¼ C. liquid from salmon
>
> > milk/salmon liquid
>
> Oh yeah, forgot to ask. What is salmon liquid?

The broth that's left after you cook the salmon. Or, if you're in
a pinch, you can use canned...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
(COLD to HOT for e-mail)
"Why do my knees feel like the wanna tear up?"
- Carl, ATHF

One dark day on Usenet, "Bob Westcott" > said:

> Sounds pretty good.... based upon your experiences, would this work out OK
> with canned salmon.... can't stand the canned stuff, but the wife keeps
> buying it...this might be a pretty good solution.....

<snip recipe>

I've made it both ways, and canned works fine... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
(COLD to HOT for e-mail)
"Why do my knees feel like the wanna tear up?"
- Carl, ATHF

In article <FTZEc.9501$%_6.4175@attbi_s01>, says...
> I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
> after steak'ing and fileting them out. Anyone got some good ideas for them?
> I'm thinking chowder. Should I leave the fins out? Will the
> meat boil off the bones? I'm clueless on this one.
>
> nb
>
How about a salmon mousse or dip? Or salmon burgers or quiche?
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

kilikini wrote:
> "notbob" > wrote in message
> news:FTZEc.9501$%_6.4175@attbi_s01...
>> I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty
>> scraps after steak'ing and fileting them out. Anyone got some good
>> ideas for them? I'm thinking chowder. Should I leave the fins out?
>> Will the
>> meat boil off the bones? I'm clueless on this one.
>>
>> nb
>
> Salmon patties
> Lomi Lomi salmon (raw salmon chunks with onion - do a google)
> Salmon pasta
> salmon dip
>
> ooooooooooh, the possibilities!
>
> kili

You might adapt my pasta recipe which calls for canned salmon with the soft
bones removed. You basically flake it and it sounds like you've already
baked the scraps so a cup of it should be easy to debone and substitute.

Stuffed Pasta with Salmon and Dill Sauce

12-14 jumbo shell pasta
1 egg, beaten
1 c. ricotta cheese
2 Tbs. chopped onion
2 Tbs. chopped parsley
1/4 tsp. salt*
1 c. canned salmon, drained and flaked
grated lemon zest
1/4 c. half & half

Cook pasta shells according to package directions and drain well. Cool on
waxed paper or aluminium foil (lightly greased to prevent sticking) and set
aside. Combine eggs, ricotta, onion, parsley, a little lemon zest, salt and
salmon. (*Since you're using fresh baked salmon without the added salty
liquid of canned, you may wish to increase the salt to 1/2 tsp.)

Pour the half & half into a lightly buttered baking dish. Fill each pasta
shell with the salmon mixture. Arrange shells in the baking dish. Cover
with foil and bake at 350F for 20-25 minutes. Meanwhile, prepare the dill
sauce.

Warm Dill Sauce:

1-1/2 Tbs. butter
1 to 1-1/2 Tbs. all purpose flour
1/4 tsp. salt
1/8 tsp. white pepper (for asthetics, really)
1 c. light cream or half & half
3 Tbs. snipped fresh dill or 2 Tbs. dried dill weed
1 Tbs. lemon juice

Melt the butter in a small saucepan over medium heat; blend in the flour,
salt & pepper until smooth. Remove the pan from heat. Gradually add cream
or half & half and stir until mixture is smooth. Return pan to medium-high
heat; bring just to a boil, stirring constantly. Reduce heat and simmer 1
minute. Stir in dill and lemon juice. Spoon the sauce over the pasta and
serve.

Jill

In article <FTZEc.9501$%_6.4175@attbi_s01>,
notbob > wrote:

> I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
> after steak'ing and fileting them out. Anyone got some good ideas for them?
> I'm thinking chowder. Should I leave the fins out? Will the
> meat boil off the bones? I'm clueless on this one.

IME, the meat won't boil off the bones, but it won't be hard to
separate the two.

Here's a salmon chowder recipe I've adapted from one I saw in the
newspaper a couple of years ago. It's not a cream-based chowder, which
is one reason I like it:

3 cups vegetable or chicken broth (low-sodium preferred; add another
cup of broth if you'd prefer something more like soup and less
like chowder)
8 ounces salmon, in bite-sized pieces
1 pound new or sweet potatoes, peeled and cubed
1/2 cup sliced fennel
1/2 medium onion, chopped

Bring the broth to a boil. Add the remaining ingredients. When the pot
is boiling once again, cover it and simmer for about 20 minutes. Add
salt and (white) pepper to taste.

I've also made this with smoked salmon, but I would recommend using
less than a half-pound of it because of its stronger taste.


sd

On 2004-07-03, sd > wrote:

> Here's a salmon chowder recipe I've adapted from one I saw in the
> newspaper a couple of years ago. It's not a cream-based chowder, which
> is one reason I like it:
>
> 3 cups vegetable or chicken broth (low-sodium preferred; add another
> cup of broth if you'd prefer something more like soup and less
> like chowder)
> 8 ounces salmon, in bite-sized pieces
> 1 pound new or sweet potatoes, peeled and cubed
> 1/2 cup sliced fennel
> 1/2 medium onion, chopped
>
> Bring the broth to a boil. Add the remaining ingredients. When the pot
> is boiling once again, cover it and simmer for about 20 minutes. Add
> salt and (white) pepper to taste.

Whoa! That one took me by surprise. I was about to kick it till I saw the
sweet potatoes. This is a keeper. Thanx, sd.

nb

notbob > wrote:
>I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
>after steak'ing and fileting them out. Anyone got some good ideas for them?
>I'm thinking chowder. Should I leave the fins out? Will the
>meat boil off the bones? I'm clueless on this one.

Almost what I had tonight; I had one scrap and a hefty tail portion
leftover from making teriyaki for company on Tuesday. So try this:

Cajun Sake-donburi.

Toss scraps with olive oil and cajun seasoning (Emeril's
Original Essence is what I use), broil or bake at 375
until lightly browned, and serve over white rice in a bowl.

--Blair
"Stuffed."

On 2004-07-03, Blair P Houghton > wrote:

> Toss scraps with olive oil and cajun seasoning (Emeril's
> Original Essence is what I use), broil or bake at 375
> until lightly browned, and serve over white rice in a bowl.

I'm a major caj/creol freak with exeption to rice. No matter ...the
seasoning is good enough. gonna doit!

nb