SALMON

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

serving.

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.

NOTES:

* 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

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

toothpicks.

Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not

traditional, but...)

NOTES:

* 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

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

-strips

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

serving.

Title: Baked Salmon Fillets with Almond Crumb Crust

Categories: Fish

Yield: 6 Servings

3 tb Bread crumbs

2 tb Finely chopped fresh

Parsley

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

Pieces

Preheat oven to 425F and spray a sheet pan with nonstick cooking

spray.

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

-=OR=-

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

BREAD EXCHANGE + 2 LEAN MEAT EXCHANGE; CAL: 204; CHO: 14gm; PRO:

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

Milk

1 Egg, beaten

4 Crackers, rolled fine

1 tb Flour

1 lg Onion, diced

Salt

Pepper

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

tender.

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

necessary

Serves 4-6

(Source: Real Cream product pamphlet Dec 94)

~=PAM=-

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

-sprigs

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

Magazine

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

Powder

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

----------------------------COURT-BOUILLON----------------------------

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

Concentrate

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

**OR**

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

sheet.

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

Parmesan

Pepper, black

Salt

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

Montagny.

Serves 4

Source: Rozanne Gold, "Recipes 1-2-3" at starchefs.com

"http://starchefs.com/RGold.html"

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...

Beaujolais.

Source: Rozanne Gold, "Recipes 1-2-3" at starchefs.com

"http://starchefs.com/RGold.html"

Title: Salmon Yakatori with Peaches

Categories: Seafoods, Fruits, Bbq/grill

Yield: 4 Servings

--------------------------------SALMON--------------------------------

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

Cubes

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

dill

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

potatoes

Cooking time: 20 minutes

Alternatives:

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 =

0-7117-0553-4

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