Salmon recipes
Serves 4-6
8 medium sized potatoes
6 carrots
6 onions
1/2 cup of salt
5 lbs of fillets, trout or salmon.
drawn butter, parsley and lemon pepper
1. Fill pot with approximately 1
gallon of water. Add 1/2 cup of salt and bring to a rolling boil. Quarter
potatoes, slice the onions and slice the carrots to about a inch. Turn your
heat source on high.
2. After water comes to a rolling
boil, place in your onions, potatoes and carrots continue cooking for
another 10 minutes after boiling resumes. Remember to regulate your heat as
to keep a rolling boil going at all times. Failure to do this will result in
a might salty tasting fish boil.
3. Take your fillets and cut them up
into golf ball size hunks. Now after 10 minutes of boiling the potatoes,
onions and carrots put your fish into the pot. The boiling action of the
water may subside when the fish are first placed into the kettle. If this
happens, turn the heat up so as to get the water boiling again quickly.
After the water again comes to a rolling boil, cook your fish for about 10
minutes. Cooking time may vary a couple of minutes depending on amount of
fish. Cook fish only until it can be flaked easily with a fork. Over cooking
will result in soft mushy fish.
4. Remove the basket from the kettle
and let drain in the sink. Turn heat off.
5. Serve on platter with hot drawn
butter ladled over your fish, potatoes, onions and carrots. Sprinkle with
lemon pepper, add some parsley if desired. WOW!
fillets with
skins off
onions(vidalia if
available)
butter, parsley and lemon pepper
Tip: If you like a sweet apple flavor, marinate
fillet's in apple juice overnight while in the fridge.
1. Start grill and regulate to medium heat.
2. Place washed and
patted dry fillets on aluminum foil that is sprayed with pam or lightly
coated in oil. Sprinkle lemon pepper and dash of salt over fillets then
slice thin strips of butter or margarine and place on fillets.
3. Thinly slice up some onions and place on top of the
fillets. Loosely place foil over the top of the fillets and place on grill.
4. About 20 minutes on the grill, give or take a few
minutes depending on temperature or thickness of fillets. Fish is done when
it easily flakes with a fork. Remove from heat.
5. Using a spatula,
place fillets on platter. Garnish with parsley and add hot drawn butter
ladled over your fish. WOW!
Trimmings: Cole slaw, pickles, garlic bread and potatoes. Don't forget the apple pie with a scoop of vanilla ice cream for desert!
Serves: About 1/2 lb. of fish per person
Garlic Salt, Drakes fish mix, Cajun Spice (Uncle Bucks), Seasoning salt.
Preparation: Take a fillet and slice down the middle so that no part of fillet is wider than 1/2 inch. Then cut up thin fillet into smaller serving size pieces. If you want a real mild flavor, marinate cut-up fillets in a bowl of milk and leave in fridge over night.
1. Put Drakes mix, Several tablespoons of
Cajun Spice, dash of garlic salt, seasoning salt, pepper in a zip lock bag.
2. Heat skillet on medium heat, add
butter.
3. Put sized up fillets in bag and
shake bag so that all fillets are coated.
4. Place coated fish in skillet and
fry till crispy on both sides.
Trimmings: Cole slaw, potato salad and corn on the cob. Mmmmm....good!
4 cups of cooked fish lightly chopped in
food processor or by hand.
1 cup of onions, lightly chopped.
1 cup of celery, lightly chopped.
1 hard boiled egg, lightly chopped.
1cup of Miracle Whip salad dressing.
Seasoning salt, salt and pepper
(season to taste)
Preparation: Boil a cut up fillet in water in a rolling boil for about 12-15 minutes or until fish flakes easily with a fork. You could use left over fish cooked by any method.
1. Mix above together and refrigerate.
2. Add garnish and serve cold with
crackers. This is
Gooooood!
MICROWAVE LEMON BUTTER FILLETS
1 pound
Fish fillets 1 teaspoon
Salt 1/8 teaspoon Pepper
1/2 cup Butter 1/2 cup
Parsley 1 tablespoon Lemon juice
1/2 cup Cracker crumbs (butter flavored)
1/2 teaspoon Paprika
dash Garlic powder
In 12x8x2 inch dish, arrange fillets with thickest meat areas to outside
edges of dish. Sprinkle with salt and pepper then other ingredients.
Microwave at HIGH 9-11 minutes, rotating dish 1/2 turn after 5 minutes,
until fish flakes easily with fork. Serves 4.
SMOKED TROUT SOUP
Good
with smoked salmon too.
2 teaspoons oil (preferably Canola or olive) 4 cups of milk
2 large Vidalia onions, diced (about 2 cups) 1/2 pound smoked trout
or salmon fillet, flanked
2 celery stalks, diced 1/4 cup chopped
green onions
2 8-oz bottles clam juice 2 tablespoons of
lemon juice
1 1/2 pounds red potatoes, peeled and diced 1 teaspoon of salt
2 teaspoons dried thyme leaves 1/2 teaspoon freshly
ground black pepper
1/4 cup vermouth or sherry
In a large soup pot,
heat oil over medium heat. Add onions and celery, cook
stirring occasionally, until the onions are soft and translucent (about 5
minutes). Add clam juice, potatoes and thyme. Cook covered over low heat
until the potatoes are tender, about 15 minutes. Remove pan from heat.
With a slotted spoon, transfer about 3/4 of the vegetables to a blender and
puree. Return puree to soup and bring back to a simmer over medium-low heat.
Add vermouth, milk, trout and green onions and heat through. Season with
lemon juice, salt and pepper. Ladle into bowls and serve.
Makes 10 cups
FISH CASSEROLE
2 egg
yolks 2 cups
milk dash of pepper
2 tablespoons quick cooking tapioca 1 1/2 teaspoons
salt 1/2 cup chopped
celery
1 1/2 teaspoons chopped onion 2 cups flaked fish
(cooked) 2 Egg Whites
2 tablespoons parsley flakes 1/2 cup crushed corn flakes,
potato chips, or crackers
Mix egg yolks with a 1/3 cup of the milk. Add the rest of the milk,
tapioca, salt, pepper, celery, and onion. Cook and stir over medium heat,
bring to boil. Remove from heat, add fish and parsley, mix well. Beat egg
whites until they form stiff peaks. Very gradually add milk mixture,
blending well. Spoon into greased 1 1/2 quart casserole dish. Sprinkle
with corn flake or cracker crumbs. Bake at 350 deg. for 50 min. or until
firm and browned.
FISH LOAF
*Drain and
flake 1 lb. cooked or canned fish.
*Combine and beat 1 egg, 1/4 cup evaporated milk, 3/4 cup soft bread
crumbs, 1/2 tsp.salt, 2 tsp. lemon juice, 1/4 tsp. paprika, 1 tbsp. melted
butter, 3 tbsp. minced parsley, 2 tbsp. chopped celery, onion or green
pepper.
*Add fish, shape into a loaf and place in greased baking dish. Bake at 400
deg.
for 30 min.
SALMON OR
LAKE TROUT FILLET
1 1/2 lbs.
fresh fish 3 tbsp lemon juice 1tbsp fresh
basil 1/2 tsp minced garlic
1 tbsp. oil 1 tbsp. soy sauce 1 tsp. Worcestershire
sauce 1/4 tsp. pepper
Marinate fish in all of
above for at least one hour. Grill or bake 4 - 6 minutes
per 1/2 inch of thickness. Brush with more marinade. If Salmon is one inch
or more in thickness, turn half way through grilling or baking.
GRILLED TROUT
Seasoning salt (Lawry's)
Butter Paprika
Lemon slices Pepper
Onion
Remove skin from Rainbow Trout fillet. Rinse fish very good with cold water,
pat dry. Make a tray or pan out of a sheet of tin foil. Place fish on tin
foil, add butter, onion, pepper, Lawry's, paprika, lemon juice and lemon
slices. Loosely cover fish with another piece of foil, sealing edges good.
With a knife or fork poke a few small holes in top piece of foil. This will
let the fish steam in the butter and lemon juice. Cook on grill for about 10
to 15 min. or until fish flakes.
BAKED
RAINBOW TROUT
Trout
fillet Diced
celery Diced onion
Diced green pepper Minced garlic
1 can Italian stewed tomatoes
Bone fish, and place into non-reactive pan or dish. Cover fish with sautéed
onions, celery, green pepper, garlic, and Italian stewed tomatoes. Place in
oven for 15 min. at 350 deg.
FRIED LAKE TROUT
Lake trout
fillet 1 cup sour cream 1/2 ts
salt 1/2 ts lemon juice
2 tbs butter cornmeal (for dredging) 1/4 ts lemon
pepper shortening for frying
Clean and wash
fish and cut into serving pieces, leaving the skin on. Salt and pepper and
coat throughout with cornmeal. In a frying pan melt 1/4 - 1/2 inch of
shortening on high heat, add fish, and fry for about 4 min. Turn fish and
cook for 3 min. more. Fish should be nicely browned. Put fish on hot serving
platter. Pour off the fat from pan and replace with butter, add the sour
cream. Cook several minutes, but do not boil. Remove from heat, add lemon
juice, stir, and pour over trout.
SMOKED SALMON OLD STYLE
3 nice size salmon
2 cups kosher salt
2 cups sugar
1 cup brown sugar
1 qt hot water
1 cup soy sauce
2 Tbs dry mustard
2 Tbs oregano
4 Tbs garlic minced
1 gal water
Cut salmon into nice pieces with skin on.
Combine dry ingredients then add hot water mix.
Add rest of ingredients mix.
Let salmon soak overnight allow to reach room temp in brine before placing
on smoker.
smoke on smoker with green maple or favorite wood add often to allow thick
smoke
around salmon for six to eight hours on low temp.
cool and enjoy.