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Cold glazed salmon
Yield: 6

3/4 c Dry white wine 7 lb Whole salmon, cleaned, rinse
8 Basil leaves -, patted dry
3 Tarragon (plus more for garn 8 c Fish aspic (see recipe)
-sh) 1 Turnip
3 Shallots, minced 1 Egg yolk, hard cooked, mashe
2 Rosemary -
2 Lemon slices 1 ts Unsalted butter
3 Celery leaves

In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots,
rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until
the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy
foil, twice as long as the fish. Pick up edges of foil and pour the wine
mixture over the fish. Season with salt and fold the foil to enclose it,
crimping the edges tightly to secure them. Put the salmon on a large baking
sheet or roasting pan and bake it in the middle of a preheated 375f oven
for 50-60 minutes or until the fish just flakes. Transfer the package to a
work surface, open foil carefully, and remove the skin from the top of the
salmon below the head to the bottom of the salmon at the tail. Scrape away
any brown flesh, leaving head and tail intact. Drain liquid from the foil,
and using the foil as a guide, invert the fish onto a platter. Remove foil
and skin and prepare the other side of the salmon in the same manner. Chill
the fish, covered, overnight. Peel turnip and cut into thin slices. Trim
each slice to ressemble a flower or cut with a flower cutter. Place in a
bowl of ice water to hold until ready for use. Mash the egg yolk with the
butter and reserve at room temperature. Spoon a thin coat of cool but
liquid fish aspic over the salmon and arrange the additional tarragon
sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of
liquid aspic over the whole. Transfer the yolk mixture to a pastry bag
fitted with a decorative tip. Pipe the mixture into the centers of the
flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve
surrounded with the chilled aspic, chopped. a 1964



160

Recipe Books

ALASKA SALMON & AVOCADO PASTA SALAD
Yield: 4 Servings

6 oz Dry pasta (macaroni, penne,
. rotini, or shells)
1 cn Alaska salmon (14 3/4 oz)
. * OR *
. 2 - 7 1/2 oz cans
2 tb French dressing
1 bn Green onion; thinly sliced
1 Red bell pepper; thinly
. sliced
3 tb Cilantro or parsley; chopped
2 tb Light mayonnaise
1 Lime; juiced and rind grated
1 tb Tomato paste
3 Ripe avocados; diced
1/2 c Sour cream
Lettuce leaves to serve on
Paprika to taste

Cook the pasta according to package directions. Drain and toss with
the French dressing. Allow to cool. Drain and flake the salmon. Add
to the pasta with the green onions, sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour
cream and tomato paste until thoroughly combined. Toss the pasta
salad with the dressing. Season to taste with salt and pepper; cover
and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika
for garnish. ** Dallas Morning News - Food section - 26 July 1995 **




856

ALASKA SALMON A LA RAINIER
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
ingredients except vegetable oil. Pour marinades 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.




857

ALASKA SALMON CHOWDER
Yield: 6 Servings

7 1/2 oz Canned Alaska salmon
1/2 c Chopped onions
1/2 c Chopped celery
1 Garlic clove; minced
2 tb Margarine
1 c Diced potatoes
1 c Diced carrots
2 c Low salt chicken broth
1/2 ts Thyme
1/4 ts Black pepper
1/2 c Chopped broccoli
13 oz Low-fat evaporated milk
10 oz Frozen corn kernels; thawed
Minced parsley

Drain and flake salmon, reserving liquid. Saute onions, celery and
garlic in margarine. Add potatoes, carrots, reserved salmon liquid,
chicken broth and seasonings. Simmer, covered, 20 minutes, or until
vegetables are nearly tender. Add broccoli and cook 5 minutes. Add
flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle
with minced parsley to serve.

Nutrients Per Serving:

Calories: 238 Protein: 15.6 g Fat-Total: 5.71 g
Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg
Dietary Fiber: 4.26 g




858

ALASKA SALMON SALAD SANDWICH
Yield: 6 Sandwiches

15 1/2 oz Canned Alaska salmon
1/3 c Plain nonfat yogurt
1/3 c Chopped green onions
1/3 c Chopped celery
1 tb Lemon juice
Black pepper; to taste
12 sl Bread

Drain and flake salmon. Stir in remaining ingredients except pepper
and bread. Season with pepper to taste. Spread salmon mixture on half
of bread slices; top with remaining bread. Cut sandwiches into halves
or quarters.

Makes 6 sandwiches.

Nutrients Per Serving:

Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary
Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol:
40.5 mg




859

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