Charcoal Grilled Salmon with Spicy Black Beans
Scotch Salmon
Grilled Salmon
Salmon Rollups
Salmon Steaks with Cucumber Dill Sauce
Salmon-Spinach Loaf
Teno Salmon
Baked Fresh Salmon
Baked Salmon Fillets with Almond Crumb Crust
Salmon Patties with Creamed Peas
Deep Fried Salmon
Herbed Salmon Steaks
Fettuccine with Smoked Salmon~ Vodka & Dill
Light Salmon Mousse
Lime Zested Salmon
Pan-Grilled Salmon
Poached Salmon W/green Mayonnaise
Poached Salmon with Horseradish Sauce
Orange Salmon En Papillote^
Royal Indian Salmon (Lf)
Seared Salmon
Simple Skillet Salmon
Stuffed Salmon
Those Salmon Things (A Heloise Recipe)
Poached Salmon with Zucchini, Two Sauces
Pan Seared Salmon, Creamy Zucchini Sauce
Salmon Yakatori with Peaches
Salt Salmon with Coconut
Charcoal-Grilled Salmon and Swordfish
Salmon Steaks
Salmon Parcels with Watercress Sauce
Alaska Salmon a la Rainier
Alaska Salmon Bake with Pecan Crunch Coating
Speyside Salmon

  Title: Charcoal Grilled Salmon with Spicy Black Beans
Categories: Seafoods
     Yield: 4 Servings

   1/2 lb Black Beans; soaked
     1 sm Onion; chopped
     1 sm Carrot
   1/2    Celery Rib
     2 oz Ham; chopped
     2    Jalapeno Peppers; stemmed
          -and diced
     1    Clove Garlic
     1    Bay Leaf; tied together with
     3    Sprigs Thyme
     5 c  Water
     2    Cloves Garlic; minced
   1/2 ts Hot Pepper Flakes
   1/2    Lemon; juiced
     1    Lemon; juiced
   1/3 c  Olive Oil
     2 tb Fresh Basil; chopped
    24 oz Salmon Steaks

Combine in a large saucepan the beans, onion, carrot, celery, ham,
  jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer=
  until beans are tender, about 2 hours, adding more water as necessary
  to keep
  the beans covered. Remove the carrot, celery, herbs and garlic, and
  drain off the remaining cooking liquid. Toss the beans with the
  minced garlic, hot pepper flakes and the juice of 1/2 a lemon. Set
  aside. While the beans are cooking, combine the juice of a whole
  lemon, olive= oil, and basil leaves. Pour over the salmon steaks, and
  refrigerate for 1 hour. Grill the salmon over a moderately high flame
  for 4-5 minutes per side, basting with some of the marinade every
  minute. Serve each steak with a portion of beans. Per Serving:
  Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g,
  Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g.
  Source: San Francisco Chronicle Typed by Katherine Smith
  From: Julie Bertholf <jewel1@ix.Netcom.

     Title: Scotch Salmon
Categories: Fish, Seafoods
     Yield: 4 Servings

     7 oz Salmon Fillets
     2 tb Butter, clarified
          Salt &
          White pepper to taste
   1/2 ts Garlic, minced
   1/2 ts Shallot, minced
   1/4 ts Dijon Mustard
   1/4 ts Brown sugar
     1 tb Raspberry vinger
   1/4 c  Scotch
   1/4 c  Orange juice
   1/4 c  Heavy cream
     3 tb Drambuie
          Creme fraiche
          Candied Orange Zest

Dust a 6-7 ounce salmon filet lightly in flour.  In a pan, heat 2 Tbs.
  clarified butter and brown slightly on one side.  Add salt and white
  pepper to taste and turn fillet over. Add 1/2 tsp. minced garlic, 1/2
  tsp. minced shallot, 1/4 tsp. Dijon mustard and 1/4 tsp. brown sugar.
  After these cook for a few seconds, add 1 Tablespoon raspberry
  vinegar. With the fillet still in the pan, deglaze it with a "round"
  of Scotch about 1/4 c. Add 1/4 c. orange juice. Move pan in a
  circular motion to blend ingredients. Reduce sauce til it begins to
  thicken. Finish with 1/4 c. heavy cream and a round of Drambuie about
  3 Tablespoons. Garnish with creme fraiche and candied orange zest.
  From: Steve Zielinski <stevez@ripco.Com

     Title: Grilled Salmon
Categories: Fish
     Yield: 6 Servings

     6 x  Medium salmon steaks
     4 x  Cloves garlic, crushed
   1/4 ts Dried dill weed
     1 c  Fine dry bread crumbs
   1/3 c  Olive oil
   1/2 c  Chopped parsley
     1 ts Salt
   1/4 c  Butter or marg.,  softened

  Place salmon on well-greased broiler pan.  Combine and blend oil,
  garlic, parsley, dill weed and salt in blender.  Stir in bread crumbs
  and set aside.  Brush steaks with butter.  Broil about 4 inches from
  heat 8 minutes or until fish flakes easily when tested with fork.
  Spread about 2 tablespoons garlic mixture on each salmon steak.
  Return to broiler and broil 1 or 2 minutes or until lightly browned.

     Title: Salmon Rollups
Categories: Starters, Seafoods
     Yield: 5 Servings

  7 3/4 oz Salmon (drained, flaked)
     1 ts Parsley (dried)
   1/2 ts Dill weed
     1 x  Cayenne pepper
     1 ea Egg (beaten)
     1 ts Instant minced onions
     1 c  Cresent rolls

  :    Mix salmon, egg, parsely, onion and dill weed and spread on
  rolls. Roll up from wide end after spreading. Bake on cookie sheet at
  350F for 12 to 15 minutes. Serve with a cheese sauce topping.

     Title: Salmon Steaks with Cucumber Dill Sauce
Categories: Seafoods, Sauces
     Yield: 2 Servings

     2 ea Salmon steaks
     1 ea Bay leaf
     1 ea Stalk celery, cut up
   1/4 c  Plain lo-fat yogurt
     1 ea Small seeded grated cucumber
   1/8 ts Dry mustard
     1 ea Salt & pepper
   1/4 c  Dry white wine
     2 tb Fresh dill
     1 x  ----cucumber dill sauce-----
   1/4 c  Lite mayonaise
     1 ea Small onion, peeled & grated
   1/4 c  Freshly chopped dill

  Place steaks in microwave safe dish w/ thick end to outside.  Add
  remaining ingredients on top of steaks.  Cover and nuke on high for
  4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill
  sauce: combine all ingredients in a food processor. Process until
  blended. Pour into serving bowl; refridgerate 1-2 hours before

     Title: Salmon-Spinach Loaf
Categories: Fish
     Yield: 4 Servings

     1 lb Salmon (1 large can)
   3/4 lb Spinach, fresh
     2    Eggs
     2 tb Onion, grated
10 3/4 oz Mushroom soup,
          -condensed (1 can)
     1 c  Cornflakes (uncrushed)
   1/4 c  Flour, all-purpose

  Preheat oven to 350 degrees F.  Rinse spinach thoroughly. Cook
  spinach with a small amount of water for 5-10 minutes, or until
  tender. Discard cooking water.
  Clean salmon as desired and drain excess liquid. Place salmon,
  spinach, eggs, undiluted soup, cornflakes, flour and onion in large
  mixing bowl. Beat with electric mixer at medium speed for about three
  minutes or until ingredients are chopped and mixture is blended. Stop
  to scrape bowl and beaters as needed.
  Grease a 9x5x2 1/2-inch loaf pan and pack the mixture in. Bake for 40
  to 50 minutes or until set and lightly browned. Cool slightly before
  serving. Do not try to unmold; serve directly from baking pan. The
  finished loaf will have the consistency of spoonbread.
  *  A baked salmon and spinach loaf -- This recipe is a pleasant
  compromise between a salmon loaf and a spinach souffle. It can be
  made with stale spinach and canned salmon. It does not have a strong
  flavor or texture of spinach, as do some cooked spinach dishes.
  *  You can substitute concentrated dried cream-of-mushroom soup for
  canned condensed soup, or use a thick flavored white sauce.
  *  There is no point in using good-quality salmon in this recipe;
  chum or pink salmon are fine.
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 1 hour baking and cooling.
  : Precision:  approximate measurement OK.
  : Dan Levy
  : AT&T Computer Systems Division, Skokie, Illinois, USA
  : {akgua,ihnp4,ltuxa,mvuxa,allegra,ulysses}!ttrdc!levy
  : Copyright (C) 1986 USENET Community Trust

     Title: Teno Salmon
Categories: Fish
     Yield: 1 Serving

   3/4 lb Salmon, per person
          Water, butter, salt

  Cross cut 1-inch slices from the salmon.  I prefer slices about the
  size of my palm but also smaller ones will do. Use toothpicks to bind
  them into round cutlets.
  Pour about 1/4 inch water into a frying pan and bring it to a boil.
  Add cutlets and simmer until the water has evaporated. Turn cutlets
  once during cooking.
  Add butter, fry lightly on both sides.  Add salt to taste and remove
  Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not
  traditional, but...)
  *  Traditional salmon dish from Lappland -- This is the traditional
  way to prepare salmon on the river Teno (the northern border river
  between Norway and Finland).
  : Difficulty:  very easy.
  : Time:  5 minutes to prepare, 20 minutes to cook.
  : Precision:  don't let water cover the cutlets.
  : Simo Salanne
  : Dava Information Systems, Helsinki, Finland
  : seismo!mcvax!penet!davasun!sos
  : Copyright (C) 1986 USENET Community Trust

     Title: Baked Fresh Salmon
Categories: Fish
     Yield: 6 Servings

     3 lb Salmon
     1 ts Salt
     1 ts Pepper, black
   1/2 ts Thyme
     3 tb Butter
  1 1/2 c  Cream, light
     3    Onion; sliced
     3    Parsley sprig
     1    Garlic clove; quartered
     1    Bay leaf
     2    Cucumber; peeled & cut into

  Combine salt, pepper and thyme then rub all sides of the salmon. Melt
  butter in baking dish then add salmon and coat with the butter. Add
  light cream, onion slices, parsley, garlic, and bay leaf then arrange
  cucumber strips around the fish.
  Bake covered for 40 minutes or until centre bone can be removed
  easily. Remove and discard bay leaf, onion, parsley and garlic before

     Title: Baked Salmon Fillets with Almond Crumb Crust
Categories: Fish
     Yield: 6 Servings

     3 tb Bread crumbs
     2 tb Finely chopped fresh
     1 tb Finely chopped almonds
     1 ts Dried Italian seasoning
       ds Salt
   1/8 ts Pepper
     1    Egg white
  1 1/2 lb Salmon fillets, cut in six

  Preheat oven to 425F and spray a sheet pan with nonstick cooking
  Dredge fish in egg white, then into combined bread crumbs, parsley,
  almonds and seasonings. Bake 10-20 minutes until flakes with fork.
  Per serving: 220 cal., 11g fat, 85mg chol., 125mg sod., 3g carb., 0g
  fiber, 0g sugars, 28g pro., 4 lean meat exchanges.
  Fast & Healthy. Shared by Carolyn Shaw 1/96

     Title: Salmon Patties with Creamed Peas
Categories: Diabetic, Vegetables, Low fat, Fish
     Yield: 6 Sweet ones

     1 lb (1) can red salmon
     2 lg Eggs whites:( Egg substitute
          -what I use)
     1 tb Onion; finely chopped
   1/4 ts Salt;
     1 c  White soda crackers; crushed
     1 c  Saltines; crushed
     1 c  Fat-free chicken broth;
     1 tb Cornstarch;
     1 tb Margarine;
  1 1/2 c  Peas;* drained canned

  * I used frozen carrots and peas. Drain salmon and place the juice in
  a mixing bowl.  Remove bones and dark skin from salmon and set aside.
  Add egg whites, onions, salt, and paper to salmon juice and mix
  together with fork. Crush the crackers with your hands. Do not use
  crackers crumbs. Add to the egg white mixture along with the salmon.
  Mix well with a fork to blend. (The cracker pieces and small chunks
  of salmon should still be visible.) Shape into patties on a small
  cookie sheet that has greased with margarine. Bake at 450 degrees for
  35 to 40 minutes until firm and lightly browned. Stir broth and
  cornstarch together until smooth. Cook and stir over moderate heat in
  a small saucepan until thickened and smooth. Continue to cook and
  stir for another minute. Add margarine and peas to sauce and mix
  lightly.  Reheat to serving temperature. Serve 1 patty with 1/6 of
  the sauce( about 1/3 c.) per serving. Food Exchange per serving: 1
  10gm; LOW-SODIUM DIETS: Omit salt.  Use salt-free margarine,
  low-sodium crackers, and fresh or frozen peas. Discard salmon juice
  and substitute an equal amount of water.

     Title: Deep Fried Salmon
Categories: Fish
     Yield: 1 Servings

     1 cn Salmon
     1    Egg, beaten
     4    Crackers, rolled fine
     1 tb Flour
     1 lg Onion, diced

  Drain salmon juice into pan.  Add as much milk as juice.  Add the
  flour; stir and cook until mixture comes to a boil.  Mix 1/2 of the
  beaten egg, cracker crumbs, diced onion, salt and pepper to taste,
  and salmon together. Add to the cooked mixture.  Form into balls and
  dip in the remaining beaten egg and pat on cracker crumbs.  Put in
  the refrigerator for approximately 1/2 hour before using.  Let deep
  grease become hot, then put in balls. Cook until brown.

     Title: Herbed Salmon Steaks
Categories: Low fat, Fish
     Yield: 4 Servings

  1 1/2 lb Salmon steaks
     1 tb Flour
     2 tb Plus (see next line)
     2 ts -lowfat margarine
     2 tb Lemon juice
   1/2 c  Dry white wine
     1 ts Dried basil
   1/2 ts Dried tarragon
   1/2 ts Dried rosemary, crumbled
     2 tb Minced onion flakes
          Salt and pepper to taste

  Rinse fish and pat dry. Rub flour into both sides of fish. Melt
  margarine in saute pan, cook fish for 5 minutes. turn and cook 5
  minutes more. Combine remaining ingredients and pour over fish.
  Continue cooking for another 10 minutes, turning once and basting
  frequently with pan juices.
  Per serving: 34g protein, 15g fat, 4g carb., 159mg sodium, 94mg
  chol., 292 calories.

     Title: Fettuccine with Smoked Salmon~ Vodka & Dill
Categories: Seafoods, Pasta, Italian
     Yield: 6 Servings

   1/4 c  Butter
  1 1/2 c  35% Real Whipping Cream
     2 tb Vodka, optional
     8 oz Smoked salmon, diced
   1/2 ts Salt
   1/2 ts Pepper
     2 tb Fresh dill, chopped
   3/4 lb Fettuccini noodles
   1/2 c  Parmesan cheese, grated

  1. Melt butter gently in a large deep skillet. Add cream. Bring to a
  boil. Add vodka. Reduce heat and cook on low 3-4 minutes until
  slightly thickened.
  2. Add smoked salmon, salt, pepper and dill. Remove from heat.
  3. cook fettuccine in a large pot of boiling salted water until
  4. Drain noodles well. Reheat sauce. Place drained noodles in the pan
  with the hot sauce. Toss gently over low heat until sauce coats
  noodles and is thick and creamy.
  5. Sprinkle with cheese if desired. Taste and adjust seasoning if
  Serves 4-6
  (Source: Real Cream product pamphlet Dec 94)

     Title: Light Salmon Mousse
Categories: Fish
     Yield: 12 Servings

     1 cn Red or pink salmon, drained
          -(save liquid; 14 3/4 oz)
     1 c  Plain non-fat yogurt
     1 c  Non-fat cottage cheese
     1 pk Unflavored gelatin
   1/4 c  Chopped fresh dill and dill
          Black pepper, to taste
          Thinly sliced peeled
          -cucumber (opt)

  Put salmon in large bowl. Remove skin. Mash fish, with bones. In a
  blander (or with a mixer), combine yogurt, cottage cheese. Pour into
  salmon. Stir in chopped dill. Pour salmon liquid into small pan. Over
  low heat, stir in gelatin until dissolved, about 2 minutes. Add to
  salmon; mix thoroughly. Line bottom of 3- or 4-cup mold, bowl or loaf
  pan with dill sprigs (and, if desired, cucumber slices). Pour into
  salmon mixture. Chill 2-3 hours. Unmold, serve with crackers.
  Per tablespoon: 16 calories, 2 grams protein, 0.5 gram carbohydrates,
  0 gram fiber, 0.5 gram fat (0.1 gram saturated), 61 milligrams sodium.

     Title: Lime Zested Salmon
Categories: Fish
     Yield: 4 Servings

     4    Salmon fillets; 4 oz. each
     2 tb Onions; green, chopped
     2 tb Sherry
  1 1/2 ts Soy sauce; low sodium
     1 ts Gingerroot; peeled, grated
     1 ts Oil; vegetable
   1/2 ts Lime rind; grated
     1    Mango; ripe, cut into 12
          - wedges

------------------------NUTRIENTS PER SERVING------------------------
          236 Calories
          22.5g Protein
          15.6g Carbohydrates
          8.1g Fat
          44mg Cholesterol
          130mg Sodium

  Place salmon in an 8 inch square baking dish. Combine green onions
  and next 6 ingredients; stir well. Pour over salmon. Cover and
  marinate in refrigerator for 30 minutes. Bake, uncovered at 450F for
  15 minutes or until salmon flakes easily when tested with a fork.
  Serve with mango wedges.
  Source: Safeway's Nutrition Awareness Program from Cooking Light

     Title: Pan-Grilled Salmon
Categories: Seafoods
     Yield: 2 Servings

-----------------------SHARRON SOLOMON JNXV02B-----------------------
     1 ts Butter
     2    Skinless salmon filets
   1/4 ts Salt
   1/2 ts Cayenne or other chile
   1/4 c  Fresh lemon juice
   1/4 c  Dry white wine
  1 1/2 c  Mixed young greens (mizuna,
          Red mustard, tat-soi,
          Spinach OR WHATEVER

  Melt the butter in a small, preferably nonstick frying pan over
  medium-high heat. Add the salmon and sear 1 to 2 minutes on each
  side. Sprinkle with salt and cayenne. Turn filets, then add the lemon
  juice and wine, reduce the heat to low, cover and cook 2 to 3
  minutes, or until the salmon is just tender and flakes easily. Divide
  the greens between 2 serving plates. Pour half the pan juices over
  each, and top with a salmon filet. Serves 2 From Bay Area local,
  Georgeanne Brennan, cookbook author (POTAGER, BEAUTIFUL BULBS, ETC.).
  Sharron MM Format Norma Wrenn npxr56b

     Title: Poached Salmon W/green Mayonnaise
Categories: Scot/irish, Fish
     Yield: 6 Servings

     6    Salmon steaks
          Cucumber; sliced for garnish

     2 pt Water
     1 c  White wine
     1    Carrot; chopped
     1    Onion; chopped
     2    Ribs celery; chopped
          Bay leaf
          Salt & pepper to taste

---------------------------GREEN MAYONNAISE---------------------------
     2    Eggs
   1/2 pt Olive oil
     1 ts Salt
     1 ts Mustard powder
          Pepper to taste
       ds Wine vinegar
          Parsley & chives; chopped,
          . to taste

  Put all the bouillon ingredients together in a saucepan.  Simmer for
  30 minutes.  Strain and replace the liquid in the pan.  Add the
  salmon, bring to the boil and boil for 2 minutes. Remove from heat
  and set aside; the salmon will continue to cook in the bouillon while
  you make the mayonnaise. Put the eggs in a food processor or blender
  with the mustard, salt and pepper.  Switch on and whilst blending,
  pour in the oil and vinegar in a steady stream until the sauce
  thickens. Add the chopped herbs. Check that the salmon is cooked
  (10-12 minutes). Lift on to a serving dish. Garnish with sliced
  cucumber and serve hot or cold with the mayonnaise.
  **  Favorite Scottish Recipes -- Johanna Mathie  ** ** ISBN = 1
  898435 12 X ** Posted by The WEE Scot -- Paul MacGregor

     Title: Poached Salmon with Horseradish Sauce
Categories: Fish, Low fat
     Yield: 4 Servings

     4 c  Water
     1    Lemon, sliced
     1    Carrot, sliced
     1    Stalk Celery, sliced
     1 ts Peppercorns
     4    4 oz Salmon Steaks

--------------------------HORSERADISH SAUCE--------------------------
   1/4 c  Reduced Cal Mayonnaise
   1/4 c  Plain Non-Fat Yogurt
     2 ts Horseradish
  1 1/2 ts Lemon Juice
  1 1/2 ts Chopped Chives

  Combine first 5 ingredients in a large skillet; bring to a boil over
  medium-high heat. Cover, reduce heat and simmer 10 minutes.  Add
  salmon steaks; cover and simmer 10 minutes.  Remove skillet from
  heat; let stand 8 minutes. Remove salmon steaks to serving plate;
  serve with Horseradish Sauce.
  (186 calories per 4 oz steak with 2 Tbsp Horseradish Sauce).
  23.6 grams protein 7.1 grams fat 14 grams carbohydrate 89 mg
  cholesterol 155 mg sodium 27 mg calcium
  Horseradish Sauce: Combine all ingredients; cover and chill.
  Source: Southern Living, August 1991

     Title: Orange Salmon En Papillote^
Categories: Low fat, Low chol, Healthy, Fish
     Yield: 4 Servings

          Cooking Light 1/95
          Carolyn Shaw 6-95
   1/4 c  Plain nonfat yogurt
     1 tb Thawed orange juice
     1 ts Fresh lemon juice
     1 tb Minced fresh chives
     1 tb Minced fresh parsley
  1 1/2 ts Grated orange rind
     1 cl Garlic, minced
     4    (4oz) salmon fillets
     1 lb Fillet cut in 4 pieces

  Combine yogurt, orange juice and lemon juice in a small bowl; stir
  well. Combine chives, parsley, orange rind and garlic in a small
  bowl; stir well. Cut 4 pieces of parchment paper or aluminum foil
  13x13"; trim each into a heart shape.
  Arrange 1 piece of salmon on half of each heart. Top with 1 tablespoon
  yogurt mixture, then sprinkle with chive mixture.
  Starting with the rounded edge, pleat and crimp edges together to
  make a seal; twist ends tightly to seal. Place on a large baking
  Bake at 425 degrees for 15 minutes or until the parchment is lightly
  browned and puffed. Place on individual serving plates; cut open.
  Serve immediately.
  Per serving: 149 calories, 23.6 g protein, 4 g fat (24%), 3.4 g
  carbohydrate, 0.1 g fiber, 59 mg cholesterol, 1 mg iron, 88mg sodium,
      34 mg calcium.

     Title: Royal Indian Salmon (Lf)
Categories: Low fat, Fish
     Yield: 4 Servings

     4 x  Salmon steaks; 1 inch thick
          -about 6 oz each
   1/4 c  Low-sodium chicken or
          -vegetable bouillon;
     2 tb Lemon juice;
   1/2 ts Fennel seeds; crushed
   1/4 ts Cumin;
   1/4 ts Ground coriander;
       x  Dash of salt & black pepper;

-----------------------------PER SERVING-----------------------------
   285 x  *cals
   120 x  *mg chol
     8 x  *gm fat
   225 x  *mg sodium

  Place the steaks in a shallow pan.  Pour the bouillon and the lemon
  juice over the steaks.  Add the seasonings. Marinate, covered, in the
  refrigerator for at least 2 hours, turning the steaks occasionally. To
  cook, place the steaks on a foil-covered broiling pan. Spoon 2 tsp of
  the marinade on top of each steak. Place under the broiler on low
  broil for 8 to 10 minutes, or until slightly brown on the edges. Turn
  steaks over, spoon on the remaining marinade, and broil for an
  additional 8 to 10 minutes.  Makes 4 servings, about 4.5 oz each,
  cooked weight.
  Source:  The T-Factor Diet Book by Martin Katahn

     Title: Seared Salmon
Categories: Fish
     Yield: 1 Servings

     1 pt Fresh raspberries*
   1/4 c  Sugar
     2 tb Raspberry vinegar
     1 tb Extra virgin olive oil
       pn Salt
       pn White pepper
     8 oz Salmon fillet

  *If using frozen raspberries, do not use frozen with sugar or syrup.
  For vinaigrette, puree raspberries and sugar, then press through a
  sieve to remove seeds.  Combine juice with vinegar, olive oil,pepper
  and salt. Taste for sweet/tart seeking balanced flavor.
  For salmon, grill outdoors, or coat bottom of skillet with oil,then
  sear on both sides, about five minutes per side.  Watch carefully.
  Salmon should be pale pink throughout.  If you're concerned salmon
  isn't done, yet over browning, finish cooking in the oven.
  Serve with raspberry vinaigrette.
  Chef recommends serving this rice pilaf and fresh asparagus or sugar
  snap peas.
  Signature recipe of Myra Houck, chef owner of Only The Best in
  Ellicott City Maryland.
  Columbia Flier, April 18, 1996
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==

     Title: Simple Skillet Salmon
Categories: Fish
     Yield: 2 Generously

     2    Salmon steaks, each 1/2 lb
  1 1/2 tb Olive or canola oil
   1/2 c  Minced green onion, w/tops
     1    Garlic clove, minced
   1/4 ts Grated fresh ginger (opt)
   1/2 c  Orange juice
          Salt to taste
          Pepper to taste

  Cut each steak in half lengthwise. Cut away skin and bones. Curl each
  strip of fish into a circle and fasten with two toothpicks or a 5"
  wooden skewer. Heat oil in a skillet over medium heat. Saute onion,
  garlic and ginger 2 minutes. Add salmon, brown 4 minutes. Turn fish
  over. Add juice. Simmer 5 minutes. Remove fish to plate, season to
  taste. Cover with sauce from pan.
  Per serving: 456 calories, 36 grams protein, 30 grams carbohydrates,
  1 gram fiber, 21 grams fat (3 grams saturated), 348 milligrams sodium.

     Title: Stuffed Salmon
Categories: Fish
     Yield: 6 Servings

     1    Coho salmon
     1 md Onion
   1/4 c  Crab, fresh
     2    Mushroom; sliced
   1/2    Lemon; juiced
   1/2    Lime; juiced
   1/2    Garlic clove; minced
     1 pn Tarragon
          Pepper, black

  Rub insides of fish cavity with pepper and just a tad of salt.  Mix
  the rest of the ingredients in a bowl, adding just enough Parmesan to
  lightly coat the other ingredients.  Stuff the salmon and either
  bake, broil, or steam.  Serve whole.

     Title: Those Salmon Things (A Heloise Recipe)
Categories: Fish
     Yield: 4 Servings

-------------------------JULIE ZUMBA (CSPV75A-------------------------
     1 cn Salmon OR Tuna (14 oz.)
     1    Egg; slightly beaten
   1/2 c  Flour
     1 ts Baking powder (heaping)

  Drain salmon or tuna, reserve 1/4 cup of liquid.  Put fish into a
  bowl. Break apart with a fork and add flour and slightly beaten egg.
  Add seasoning if desired and mix well. Add baking powder to reserved
  liquid. Beat well with a fork until foamy.  Pour into fish mixture
  and stir until well blended.  Using a teaspoon, drop mixture into a
  deep fryer half full of hot oil. Don't worry about the shape - your
  family won't. They are done almost instantly so watch carefully.
  Drain on paper towels.

     Title: Poached Salmon with Zucchini, Two Sauces
Categories: Seafoods
     Yield: 4 Servings

  1 1/2 lb Medium-sized zucchini
     4 ea Salmon fillets, 6 oz. each
     2 tb Unsalted butter; cold, cut
          -into a few pieces

  Three simple ingredients can make two dramatically different styles of
  fish: poached and pan-seared, plus two "gourmet" sauces: a dark
  zucchini coulis and a creamy zucchini butter sauce. This is the magic
  of Recipes 1-2-3.
  Cut one-sixth of the zucchini into paper-thin rounds. Place in an
  overlapping pattern on top of the fish. Sprinkle with salt and freshly
  ground white pepper and wrap each piece tightly in plastic wrap.
  Refrigerate 30 minutes.
  Cut the remaining zucchini in half lengthwise and then across into
  1/2 inch pieces. Put in a medium-size pot with 1/2 cup water and 1/2
  teaspoon salt. Bring to a boil, lower the heat, cover, and cook 15
  minutes, or until the zucchini is very soft.
  Meanwhile, unwrap the salmon and poach in a shallow pan in 1 inch of
  water until cooked through. (You can also steam the fish in the
  plastic wrap in a steamer.)
  Transfer one-half of the cooked zucchini and one-half of the cooking
  liquid to a blender and puree until smooth. Reserve. Transfer
  remaining zucchini and liquid to the blender and puree until smooth.
  Add the butter and puree until thick and creamy.
  You will now have two sauces: a dark-green coulis (with no butter)
  and a light, creamy sauce with butter.
  To serve, place 1/4 cup of the dark sauce on the bottom of each of 4
  plates. Top each with a warm poached salmon fillet and put 2
  tablespoons of the buttery sauce over the top of each.
  GRAPE NOTES:  Serve with a full-bodied California chardonnay or French
  white Burgundy. From California, try Chateau Woltner, from France, a
  Serves 4
  Source:  Rozanne Gold, "Recipes 1-2-3" at

     Title: Pan Seared Salmon, Creamy Zucchini Sauce
Categories: Seafoods
     Yield: 4 Servings

     8 oz Zucchini
     4 ea Salmon fillets (6 oz. each)
     2 tb Unsalted butter; cold,
          -cut into a few pieces

  Cut the zucchini into large chunks and put in a small pot. Cook in
  1/4 cup water with 1/4 teaspoon saltuntil very soft.
  Meanwhile, season the salmonwith salt and pepper and sear in anonstick
  skillet on both sides until medium-rare. Keep warm.
  As soon as the zucchini is soft, transfer the contents of the pot to a
  blender. Blend until smooth and creamy. Add the butter.
  Blend again; sauce will lighten in color and thicken. Add salt and
  pepper to taste.  Pour the hot sauce immediately around the salmon.
  Serves 4.
  GRAPENOTES: Because you have seared the fish, this preparation will
  lend itself beautifully to a lighter-style pinot noir, or a cru...
  Source:  Rozanne Gold, "Recipes 1-2-3" at

     Title: Salmon Yakatori with Peaches
Categories: Seafoods, Fruits, Bbq/grill
     Yield: 4 Servings

     1 lb Salmon fillet; cut into 16
       lg Cubes
     2 ea Fresh peaches; each cut into
     8    Wedges
     2 ea Zucchini; cut into 1/4- to
   1/2    -inch
          Diagonal slices
     1 ea Onion; cut into 1-inch
       x  Yakatori sauce

----------------------------YAKATORI SAUCE----------------------------
   1/2 c  Water
   1/4 c  Low-sodium soy sauce
   1/4 c  Wine vinegar
     3 tb Sugar
     1 tb Cornstarch
     1 ts Grated ginger root

  Alternate Salmon, peace, zucchini and onion on 8 long metal skewers.
  Place in shallow baking pan in single layer and pour Yakatori Sauce
  over. Marinade in refrigerator 2 to 3 hours.  Grill 4 to 5 inches
  above hot coals, turning once, 5 to 6 minutes per side. Brush with
  remaining Yakatori sauce while cooking.  4 servings.
  Yakatori sauce:  Combine all ingredients in saucepan.  Cook over
  medium-high heat, stirring constantly, until mixture comes to a boil
  and is thickened.  Makes 1 cup.
  Source: The Recipe Collection, Volume 22 "Easy Summer Meals," by
  Albertsons Supermarket.
  Typed in MM format (and typos by) Iris Grayson.

     Title: Salt Salmon with Coconut
Categories: Fish
     Yield: 4 Servings

     1 lb Salt salmon
          Half a coconut; grated and
          - reserve coconut milk
     1 sm Onion
   1/2    Green pepper

  Wash and parboil the salmon.  Pour away the water, return fish to a
  flat pot, cover with the coconut milk, and let simmer gently till the
  fish is tender.  Add sliced onion and pepper and let cook a little
  longer. The pepper must stay just long enough to flavour the dish.
  From "100 Jamaica Recipes", The Gleaner Co., Kingston JA, about 1933
  MM format by Dave Sacerdote

     Title: Charcoal-Grilled Salmon and Swordfish
Categories: Fish, Bbq/grill
     Yield: 6 Servings

     1 lb Swordfish fillets
     1 lb Salmon fillets
     2 md Red onions
   1/4 c  Light olive oil
     2 tb Extra-virgin olive oil
          Salt and pepper to taste

  Prepare a medium-hot fire.  Cut the fillets into 6 pieces of equal
  thickness.  Slice red onions about 3/8" thick crosswise.  Mix olive
  oils together and brush the fillets with the mixture, then salt and
  pepper them to taste.
  Put the fish on the grill over a medium-hot fire and grill for 3
  minutes. Turn and grill for another 3 minutes, until they are firm
  and springy when pressed with a finger.  Serve the fish garnished
  with onions on warm plates.

     Title: Salmon Steaks
Categories: Fish, Seafoods
     Yield: 4 Servings

     4    Salmon steaks
   1/4 c  Oil
     2 tb Lemon juice
     2 tb Soy sauce
   1/2 tb Ginger

  Combine all ingredients and pour over steaks.  Marinate 30 minutes;
  turn steaks; marinate another 30 minutes.  Barbecue 10 minutes; turn
  steaks and brush with marinade; cook another 10 minutes.
  From: Jane Knox                       Date: 01-28-96 Cooking

     Title: Salmon Parcels with Watercress Sauce
Categories: Fish, Seafoods
     Yield: 4 Servings

          Little melted butter
     2    Sliced onions
          Sprigs of fresh dill
     4    Salmon steaks
     1 pn Salt
     1 pn Fresh ground black pepper
     1    Lemon
    40 g  Butter
   175 g  Fat free fromage frais
    75 g  Fresh chopped watercress

  1. brush sheets of foil with melted butter (one sheet for each steak)
  2. divide the onion between each piece of foil and place a sprig of
    on the onion 3. place one steak on top of the onion and dill and
  squeeze over the
    lemon juice 4. add seasoning to taste and a knob of butter 5. wrap
  the foil around the fish to form a parcel and place a baking
    tray in a preheated oven 180c/350f/gm4 for 20 minutes 6. meanwhile
  pour the fromage frais into a bowl and stir in the chopped
    watercress with seasoning to taste 7. remove the salmon from the
  foil and serve with the sauce and new
  Cooking time: 20 minutes
  substitute fresh parsley, fresh thyme or dried dill for fresh dill Use
  sunflower margerine instead of butter

     Title: Alaska Salmon a la Rainier
Categories: Seafoods
     Yield: 6 Servings

     6    (4 to 6 oz each) Alaska
          Salmon fillets, thawed
     1 cn (16 oz.) whole berry
          Cranberry sauce
   1/2 c  Cranberry juice cocktail
   1/4 c  Soy sauce
   1/4 c  Dry vermouth
     1 tb Minced garlic
     1 tb Brown sugar
  1 1/2 ts Grated fresh ginger root
     1 ts Asian sesame oil
          Vegetable oil, as needed

  Place salmon in a large, non-reactive pan or dish. Combine remaining
  ingridents except vegetable oil. Pour marinaade over salmon, turning
  to coat both sides. Cover and marinate in the refrigerator, 1 hour.
  To cook, remove salmon from marinade, reserving marinade. Pat salmon
  dry with a paper towel. Heat small amount of oil in large skillet
  over medium-high heat. Cook salmon, working in batches if necessary,
  for 10 minutes per inch of thickness, measured at thickest part, or
  until salmon just flakes when tested with a fork. Remove salmon from
  pan and keep warm. Discard oil from pan. Add reserved marinade. Cook
  stirring occasionally, until sauce is thickened, 8-10 minutes. Serve
  salmon fillets with approximately 1/4 cup sauce per serving.

     Title: Alaska Salmon Bake with Pecan Crunch Coating
Categories: Seafoods
     Yield: 4 Servings

     2 tb Dijon-style mustard
     2 tb Melted butter
     4 ts Honey
   1/4 c  Fresh bread crumbs
   1/4 c  Finely chopped pecans
          OR walnuts
     2 ts Chopped parsley
     4    (4 to 6 oz. each) Alaska
          Salmon fillets, thawed
          If necessary
          Salt and black pepper
          Lemon wedges

  Mix together mustard, butter and honey in a small bowl; set aside. Mix
  together bread crumbs, pecans and parsley in a small bowl; set aside.
  Season each salmon fillet with salt and pepper. Place on a lightly
  greased baking sheet or broiling pan. Brush each fillet with mustard
  honey mixture. Bake at 450 degrees F for 10 minutes per inch of
  thickness, or until salmon just flakes when tested with a fork. Serve
  with lemon wedges.
  SOURCE: Alaska Seafood Marketing Institute

     Title: Speyside Salmon
Categories: Scot/irish, Alcohol, Fish
     Yield: 6 Servings

          British measurements
     6    Salmon steaks

---------------------------POACHING LIQUID---------------------------
     5 fl Single malt scotch whiskey
   3/4 pt Water
     8    Black peppercorns
     3    Bay leaves
     1    Carrot; chopped
     1    Onion; chopped
     3 tb Lemon juice
   1/2 ts Thyme
          Salt & pepper to taste

-------------------------WHISKEY-BUTTER SAUCE-------------------------
     3    Egg yolks
     1 tb Lemon juice
     4 oz Butter
     3 tb Single malt scotch whiskey
     3 tb Poaching liquid

  Combine the ingredients for the poaching liquid and gently poach the
  salmon for 7-10 minutes, or until the fish is cooked through. Strain
  and reserve the poaching liquid. Remove the salmon to a warm serving
  platter, cover and keep hot. Make the butter sauce by whisking the
  egg yolks and lemon juice together. Place in a heat-proof bowl and
  set over a pan of hot, but not boiling, water on a very low heat.
  Whisk until the mixture begins to thicken, and stir in the butter
  gradually, allowing one piece to melt before adding another. If any
  lumps appear in the mixture, remove the bowl from heat and add a
  teaspoon of cold water before returning to heat. When all the butter
  is incorporated and the sauce is thick, remove from heat and mix in
  the whiskey and poaching liquid. Pour over the salmon and serve.
  (Save the remaining poaching liquid for making a delicious base for a
  soup or fish dish.)
  "Scotch Whiskey Recipes"
      by   Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN =
  Scanned and formatted for you by  The WEE Scot  --  pol Mac Griogair