Great Salmon Recipes
Sizzler Salmon
Recipe thanks to Mike Rippingale, Campbell River, Canada
Ingredients:
Use Salmon steaks cut fairly thick or Filets –preferably with skin ON.
Lemon juice
Mayonaise
Green onion or chives pepper
Salt [lemon pepper is great]
Dillweed
Capers* [see below]
Directions:
Thoroughly drench salmon with lemon. Add salt, pepper, and dillweed. Cover with thin coating of mayonaise. Add cut up green onion/chives. Be liberal! Sprinkle with capers,save some to add just before serving.
To cook
- For barbecueing, Oil grates nicely, or you will face a messy cleanup. Cook over low heat.One burner only unless you’re doing lots. Close lid. Watch like a hawk! Soon as pieces turn whitish, from bottom to top they are DONE. Don’t turn over during cooking.
- For broiling, Grease broiling rack lightly, OR use flat pan [easier to clean]. Place fish on pan, on rack fairly near top of oven. Watch closely or mayonaise will burn. As soon as fish pieces turn white-ish, remove. Don’t turn over during cooking.
*Don’t know what Capers are? Well neither did I. Capers are pickled Nastursium [a flower] seeds. In Canada,thye cost about $3.50 for a cute little bottle and last quite awhile Adds an incredible amount of ” ZEST ” to the fish.
Sesame Cod
Recipe thanks to Pete Dawe, Captain, Sayward Fishing Camp
Ingredients:
Filets of your favorite fish (cod, halibut or sole works well)
Sesame oil (or regular light oil)
Soya sauce
“Toasted ” sesame seeds
Pepper
Directions:
Heat pan to medium. Add oil. Place fish in pan, turning gently a couple of times. When nearly done, it will be starting to “flake”, cover lightly with soya sauce. Sprinkle with sesame seeds. Finish cooking. Slip fish onto plate/platter and pour resulting ‘juice’ over fish. Garnish with fresh parsely and cherry tomatoes
Salmon Crunchies
Recipe thanks to Rita Matthews, cook extrodinaire
Ingredients:
Tinned salmon
Green onions
Celery*
Green pepper*
Parsely*
Salt
Pepper
Dill*
Few drops milk
Mashed potatoes
Fine crumbs [bread or cracker]*
Stewed tomatoes
*These ingredients are optional to add “interest” to flavour, texture and colour
Directions:
Boil and mash the potatoes, add all the rest of ingredients,except optional crumbs and tomato sauce. If the mixture is a bit too crumbly, add a little more milk. It has to bind together. Shape into patties. Coat with crumbs if you like. Drop onto frypan, sizzling with light oil. Cook, turning carefully several times, till crispy on outside. Serve with heated, stewed tomatoes on top. Hint for tomato sauce: Use stewed tomatoes with all the “stuff’[celery,onion etc.] already in it, or use ordinary tomatoes,add your own ‘stuff’, cook till “stuff’ tender. P.S. these are great warmed up next day too. Just like brand new!
amazing post bookmarked. Thank you
thanks for teh article and recipe, cool, soujnds yummy i’ll try this one someday