S: Fish Tales
FC: Fishy Recipes... | From Alaska
1: Contents | 4. Easy Campfire Salmon 5. HoneyMustard Glazed Salmon 6. Teryaki Salmon 7. Salmon Patties 8. Mango Salsa Salmon 9. Salmon Casserole 10. Cajun Blackened Salmon 11. Smoking Salmon 12. Smoking Salmon cont. 13. Seafood Chowder 14. Halibut Tacoes 15. Baked Ranch Halibut 16. Beer Battered Halibut | 1. Salmon Quiche | 17. Appletini, Sangria, and Margarita Pops. | 2. Salmon Spread 3. Salmon Rolls
2: Salmon Quiche | 9-Inch Pie Crust 1 Tablespoon Butter, Spread in Crust 2 Cups Whipping Cream or Half and Half 4 Eggs 3-4 TSP Salt 1-4 Pound Grated Cheese 2 TBS Butter 2 TBS Minced Green Onions 6 Sliced Mushrooms Half a pound ofFresh Baked Salmon 1 TBS Fresh Dill 1-8 TspPepper | Preheat oven to 425 Spread 1 Tablespoon Butter in Pie Crust. Mix Cream, Eggs and Salt until well blended. Stir in Cheese and set aside. Saute vegetables in butter until soft. Add to Cream Mixture. Bake the Salmon at 350 for 20 minutes with melted Butter, Dill, and a squirt of lemon and Worchestershire Sauce. Flake the Salmon into the cream mixture. Add the Dill and Pepper. Pour into Pie Crust. Bake the Quiche at 425 degrees for 15 minutes, then at 325 degrees for 35 minutes. Quiche is ready when knife inserted in center comes out clean.
3: S A L M O N S P R E A D | 1 (8oz.) package cream cheese, softened 1-2 cup sour cream 1-4 cup heavy cream 1 TBS lemon pepper 1 TSP dried dill weed 1-4 cup chopped green onions 8 oz flaked smoked salmon | Stir together the cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in the green onions and smoked salmon until evenly mixed. Refrigerate 1 hour before serving.
4: 2 cups cooked salmon (flaked) 1 (8 oz) package Cream Cheese (softened) 4 TBS med. salsa 2 TBS parsley 1 tsp dried cilantro 1-4 tsp ground cumin 8 flour tortillas (8 inches) | Flake and remove any bones in samon. Combine in small bowl salmon, cream cheese, salsa, parsley, cumin and cilantro.Spread about 2 tablespoons of the salmon mixture over each tortilla. Roll each tortilla up tightly and wrap individual with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces. Yield: about 48 appetizers. | Salmon | Rolls
5: Easy Campfire Salmon | 1 Salmon Fresh Fillet Lemon Lime Onion Butter/oil Foil Brush fillet with oil or/ butter. Then squirt lemon and lime juice onto fillet leave peels in foil. Slice up the onon and place slices on and around fillet. Add salt and pepper to taste. Cook wrapped in foil over campfire or on BBQ> Do not overcook only takes about 20 minutes. For extra moisture add cooking wine.
6: Honey Mustard Glazed Salmon | 1 TBS brown sugar 1 TBS melted butter 1 TBS Oil 1 TBS honey 1 TBS soy sauce 1 TBS Dijon mustard 1 clove minced garlic 1 lb salmon fillet | Mix all ingredients together to make marinade. Place salmon in baking dish skin side down. Pour half of marinade over fillet and marinate in fridge for 15-60 minutes (NO LONGER) Broil on low for 20-30 minutes checking every 10 to baste with more marinade. Salmon will flake when done.
7: 1-2 cup vegetable oil 1-4 cup lemon juice 1-4 cup soy sauce 1 tsp ground mustard 1 tsp ground ginger 1-4 tsp garlic powder 4 salmon steaks (6 ounces each) | Teryaki Salmon | In a large ziploc combine the first six ingredients. Set aside half cup for basting and refrigerate. Add salmon to remaining marinade; turn to coat. Cover and refrigerate for a few hours, turning once. Drain and discard marinade. Broil 3-4 in. from the heat for 5 minutes. Spoon reserved marinade over fish; turn and broil for 5 minutes or until fish flakes easily with a fork. Spoon marinade over fish. Yield: 4 servings.
8: Salmon Pattys | 1 lb skinless salmon fillet (divivded into 1 in. pieces) 2 TBS dijon mustard 2 tsp lemon juice 2 TBS minced fresh tarragon 1 TBS minced grn. onion salt and pepper Cracker or bread crumbs | Grind up salmon fillet in blender or food processor mixed with mustard and lemon juice. Add chopped veggies, salt and pepper, crumbs and mix. Form pattys. Grill pattys just a few minutes each side. Can top with sauce mixture of: 1 TBS honey chopped red onion 1 tsp. oil
9: Mango Salsa Salmon | 1 or 2 Mangos Cilantro Tomato Lemon Salt & Pepper Garlic POwder 2 TBS Mayo 1 TBS Soy sauce 1 salmon fillet | Chop up mango, cilatro, and tomato, squirt lemon over and set aside. Season fillet with salt pepper adn garlic powder. Mix Mayo and soy sauce then brush on salmon. Bake at 350 for 30-45 minutes. Take out of oven and put mango mix on top. Return to oven for about 2 minutes.
10: 7 oz skinless salmon fillet 4 cup bread crumbs 2 cup chopped celery 2 cup green pepper (chopped) 4 cup onions (chopped) 1 TBS fresh parsley (minced) 4 cup fat free milk 1 TBS reduced fat mayonnaise 1 tsp ground mustard 4 tsp pepper 1 tbsp grated parmesan cheese 4 tsp paprika | Casserole | In a large bowl, mix salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly. 2.Transfer to a 1-qt. greased baking dish . Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees for 30-35 minutes or until top is golden brown. | S a l m o n
11: 2 TBS paprika 1 TBS cayenne pepper 1 TBS onion powder 2 tsp salt 1-2 tsp ground pepper 1-4 tsp dried thyme 1-4 teaspoon dried basil 1-4 tsp dried oregano 4 salmon fillets, skin and bones removed 1-2 cup butter (melted) | In a small bowl, mix paprika, cayenne pepper, onion powder, salt, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1-4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1-2 remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork. | Cajun Blackened Salmon
12: Rinse the salmon steaks in cold water. Prepare a salt-water brine of 2 1-2 TBS plain salt for each 1 cup of water Use 1 qt of water; heat water to just lukewarm. Add salt to the lukewarm water to make the brine; stir until dissolved. Add warm salt water to approximately 4 quarts cold water (can use sink for this) Place salmon, skin side down, in brine at for 20 minutes (make sure the fish is entirely covered by the brine). Then gently remove salmon from brine and lightly rinse both sides with cold water to remove all traces of salt; gently pat dry with paper towels. Let salmon air dry on wire racks for at least 2 hours while a glaze starts to form on fillets. | Smoking Salmon... | Step 1. Brine the Salmon Fillets
13: Place salmon fillets (skin side down) on sheets of aluminum foil and cut the foil around the fillets I also spray the racks with vegetable oil spray (makes for easier cleaning). Grate the zest from the limes then squeeze the juice. In a small bowl, combine lime zest, lime juice, thyme (or other herbs), pepper, salt and oil; stir to mix. Rub the seasoning mix on the salmon fillets; coating them well. Place salmon fillets (with the aluminum foil) on the oiled smoker rack. Fill with hickory woodchips and place water in pan on bottom. Smoke until a meat thermometer registers an internal temperature of 140 degrees F. (about 45 min.) | Step 2. Make Marinade & Smoke Salmon | MARINADE 2 large salmon fillets Zest and juice 2 to 3 fresh limes 1 TBS chopped fresh thyme leaves* 1 TSP coarsely-ground black pepper 1 TSP coarse or sea salt** 1 to 2 TBS oil Juice of 1 lime for finish | Once salmon is smoked can vaccum seal and freeze, can the meat, eat fresh, or make into spread or other recipes.
14: Seafood Chowder | 1-2 lb bacon 6 potatoes (unpeeled) 1 can drained corn 3 carrots 4 stalks celery Bundle of shallots Fresh Scallops 1 to 2 cups of cream 2 TBS butter halibut or salmon or clams salt & pepper white soup starter flour | Boil potatoes, carrots, celery (unless you want them crunchy then add later), and corn in small amount of water. Meanwhile in one frying pan fry bacon, in another pan use a good amount of butter and sear shallots, scallops, and pieces of seafood of choice. add salt and pepper. Once vegetables are boiled add soup mix to potato water. Add seafood and bacon with their grease and butter. Use cream and flour to thicken or thin chowder.
15: Halibut Tacos | 1 lb. halibut fillets 2 cups cabbage, shredded 2 Tomatoes, diced 1 cup mexi cheese, 1-2 cup sour cream 1-2 cup mayonnaise 1-3 cup cilantro 1 pkg. Taco Seasoning 2 TBS oil 1 TBS lemon juice 1 TBS Lime Juice Taco shells, Hard or soft | In a small bowl combine sour cream, mayonnaise, cilantro and 2 tbsp. of the taco seasoning; Set aside. Marinate halibut chunks in oil, lemon juice, lime juice and remaining taco seasoning then fry halibut, over medium heat, for 4-5 minutes or until flakes easily with fork. Layer remaining ingredients in your choice of taco shells and top with sour cream mixture. You can also serve with salsa and/or taco sauce.
16: Baked | Ranch Buttery crackers (crumbed) Halibut fillet Preheat oven to 350. Cut halibut up into 1 to 2 inch thick pieces. Dip halibut in ranch then in crumbs until covered. Bake for 20-30 minutes until fish flakes when cut into. | Ranch | Halibut
17: Beer Battered Halibut | 1 Halibut fillet 1 to 2 cups flour 1 Bottle beer (not light beer; best with a flavorful amber we do alaska White) 1-2 cup oIl | Slice fillet into about 4 inch strips that are about 1 1-2 inch thick. Pat dry really good. Pour beer in a bowl and mix in flour until it is a nice consistency. Pour oil in frying pan and heat it up, not too hot. Dip each fish piece in batter then fry in oil until golden brown then flip to other side until golden brown.
18: Sangria Make in a large juice container. Mix one bottle 750ml of red wine (Barefoot Sweet Red for a sweeter or a merlot for somthing more dry), Mix in one cup orange juice, one cup ginger ale. Cut up fresh oranges, pinapple, lime, etc.. to garnish. | Margarita Pops 3-4 cup sugar 3-4 cup fresh lime juice 1-2 cup water 2 TBS lemon juice 2 TBS orange juice 2 TBS tequila 2 TBS orange liqueur (recommended: Grand Marnier) Salt for garnish Pour into popsicle molds adn freeze 4-5 hours. | Appletini 1 1-2 oz Smirnoff® Green Apple Twist vodka 1 oz DeKuyper® Sour Apple Pucker schnapps Pour in shaker with ice and shake then strain over glass.
19: Mom, Have a very HAPPY BIRTHDAY Enjoy these recipes while remembering all the fun we had catching the fish. Love you