(Don’t over cook any Salmon, it is not good dried out. Add ¼ inch of water to baking dishes to keep it from drying out if you have really thick pieces. )
Teriyaki Marinade (Excellent)
1/2 c. soy sauce
1/4 c. brown sugar (or 2 Tb. white)
1/2 t. ginger
1/4 t. garlic powder
1 Tb. oil
1/4 t. cracked pepper
1/2 c. water
Combine all ingredients. Place Teriaki sauce in ziplock bag with fish, and marinda for 2-24 hours before cooking on the barbecue grill. Cook at 400 for 3-4 minutes per side. Fish is done when you press on top with a fork on the side and the fish will flake (separate). For beef or chicken: sprinkle with tenderizer first and poke several holes in meat with a fork. Pour marinade over meat and refrigerate, turning once.
1 - 9 inch pie crust
1 T. butter or margarine. softened
¼ pound swiss cheese, shredded
15 oz. cooked or canned salmon, drained & pat dried with paper towels
2 c. Half and Half
¼ t. salt
1/8 t. pepper
broccoli, fesh mushrooms and sliced olives
Preheat oven to 425 degrees
Line large pie pan with pie crust. Spread crust with butter or margarine. Sprinkle with cheese. In medium bowl, beat eggs, Half and Half, salt and pepper. Flake salmon and stir into egg mixture. Pour into pie crust and sprinkle with vegetables and olives. Bake 15 minutes then turn oven down to 300 degrees. Bake an additional 50 minutes or until knife inserted in center comes out clean. Serves 6.
½ c bread crumbs
½ c. mayonnaise
1/3 c. celery, finely chopped
1/3 c. onion
1 lb. cooked and flaked, boneless salmon
salt and pepper
Combine all ingredients well. Put in a loaf pan and bake at 350 degrees for 45 minutes.
Lemon Pepper (Any)
Microwave ½ stick ( or whole) margarine or butter until liquid (45seconds). Add half to glass cake pan.
Place cold fish in butter. Add Lemon Pepper seasoning moderately to fish. Add remaining butter.
Bake 425 for 20 minutes.
Salmon or Tuna Casserole
Preheat oven to 350 degrees.
Mix and heat to boiling until thickened:
1 ½ c. milk
3 T. cornstarch.
Remove from heat and pour into a casserole dish.
Combine the following ingredients and stir lightly into the thickened milk mixture.
¼ c. minced onion
½ t. celery salt
dash of garlic powder
1 10 oz can salmon or tuna drained
1 c. chopped celery
1 ¼ c. frozen peas, thawed
1 c. potato chips, crushed
Sprinkle additional crushed chips on top of casserole. Bake 30 – 40 minutes or until bubbly and browned.
Salmon Loaf with Cucumber sauce
1 cup cooked and flaked, boneless salmon
1 egg ½ c. Miracle Whip salad dressing
1 can cream of celery soup
½ c. chopped green onion
1 T. lemon juice
1 ¼ c. Pepperidge Farms Stuffing mix
Beat egg with undiluted soup. Combine the salmon –soup mixture, onion, Miracle whip, lemon juice and stuffing mix. Place in a greased loaf pan and bake at 350 degrees for 1 hour,
½ c. sour cream
¼ c. fresh chopped cucumber
¼ c. minced onion ¼ c. Miracle Whip
Combine and let set for several hours.
Baked Fish (Lake Trout, Steelhead, Salmon)
Microwave ½ stick ( or whole) margarine or butter until liquid (45seconds).
Place cold fish in glass cake dish.
Pour half of the butter across the fish.
Cover fish completely with bread crumbs (preferably seasoned).
Pour (thin stream) remaining butter across bread crumbs. Add a touch of Paprika for color.
Add parmesean cheese across top (or shredded cheese)
Bake 425 for 20 minutes.
Salmon in white Sauce (Salmon)
Cook salmon using Salmon Patty, Dill, Lemon pepper, or oil recipe. Make a white sauce, or buy a white sauce packet. Add frozen peas to white sauce, heat until peas are cooked. Serve with the Salmon - ladle over fish.
Pour ½ cup oil into zip lock bag. Add ½ teaspoon of ground dill weed to bag. Cover fish with oil mixture. Grill on barbecue for 3-4 minutes per side.
Marinade fish in good season Italian dressing for 1-2 hours. Grill on barbecue for 3-4 minutes per side.
Salmon Patties (great)
Pre cook Salmon- remove bones, drain.
2 tablespoons chopped onion
2 eggs, separated
2 tablespoons all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Vegetable oil for frying
Separate fish with a fork; set aside.
Beat egg whites with an electric mixer until fluffy. Add egg yolks and beat until just blended. Stir flour, salt and pepper into egg mixture. Add fish and mix well.
Heat oil in large frying pan to medium-high. Add fish mixture by large spoonfuls, pressing mixture down to form patties. Cook patties until golden brown on both sides.
Drain on paper towels and serve.
Sweet Citrus Salmon (good)
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
2 tablespoon brown sugar, packed
1/2 cup finely chopped onion
2 tablespoons peeled, finely minced fresh ginger
1/2 cup fresh cilantro leaves, chopped
6 (6-ounce center-cut) pieces salmon fillets with skin
Salt and freshly ground black pepper to taste
In a blender purée citrus juices, brown sugar, onion and ginger until smooth. Reserve 1/2 cup marinade. Transfer remaining marinade to a large zip-lock style plastic bag and add the cilantro and salmon fillets, seal bag, removing as much air as possible. Marinate salmon in refrigerator for 1 to 2 hours. Prepare grill. Remove salmon from marinade and discard marinade. Pat salmon dry. Season salmon with salt and pepper. Grill, skin side down, on an oiled rack for 4 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more. Carefully transfer salmon with a metal spatula to a platter and remove skin. Pour reserved juice mixture over salmon and serve.
Grape Salad or Dessert
4 ponds red or green seedless grapes (washed)
8 ounces sour cream
8 ounces cream cheese softened
1/2 cup sugar
3/4 cup brown sugar
1 cup chopped pecans
Mix sour cream, cream cheese & 1/2 cup sugar until smooth. Fold in grapes and spread in a 13 x 9 pan. Combine brown sugar with pecans and sprinkle over the grape mixture. Refrigerate.