Apricot Ginger Glazed Salmon

1-1/2 cups apricot nectar

1/3 cup chopped dried apricots 

2 tbl. honey

2 tbl. reduced sodium soy sauce

1 tbl. grated fresh ginger

2 cloves garlic, minced

1/8 tsp. cayenne pepper

1/4 tsp. cinnamon

1 (3/4 pound) salmon filet without skin

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Preheat your oven's broiler, and grease a broiler pan.

In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. 

Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. 

Stir occasionally to prevent burning. 

Remove 1/4 cup of the glaze for basting, and set the remaining aside.

Place the salmon filet on the greased broiling pan, and brush with glaze.

Broil 3 inches from the heat for 8 to 12 minutes or until salmon flakes easily with a fork. 

Gently turn over once during cooking, and baste frequently during the last 4 minutes. 

Serve with remaining glaze. 

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South of the border Salmon

Marinade for salmon fillets:

1/4 cup vegetable oil

1/2 cup orange juice

3 tbl. lime juice

1 tbl. tequila

1 tbl. grated lime zest

1 tbl. minced Habanero pepper

1 clove garlic, minced

4 (4 ounce) fillets salmon

Habanero butter for salmon fillets:

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1/4 cup butter

1 tablespoon lime juice

2 teaspoons minced Habanero pepper

2 teaspoons grated lime zest

1/4 teaspoon garlic salt

In a stainless steel bowl or glass baking dish, combine vegetable oil, orange juice, lime juice, tequila, lime zest, Habanero and garlic. 

Mix well. 

Place the salmon fillets into the marinade and coat evenly. 

Let marinade at room temperature, turning frequently for 2 hours.

To make the Habanero butter: In a mixing bowl, using an electric mixer; beat the butter until smooth. 

Mix in lime juice, Habanero, lime zest, and garlic salt. 

Cover and refrigerate. 

Preheat an outdoor grill for medium heat and lightly oil grate.

Place salmon fillets on grill, turning once, and basting frequently with  marinade. 

Cook until salmon flakes with a fork. 

Serve with Habanero butter on top. 

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Teriyaki Salmon

Makes 4 servings 

4 salmon steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned

1-1/4 cups soy sauce

1/3 cup sake (Japanese rice wine), Mirin (sweet Japanese cooking wine),or sherry

6 tbl. sugar

3 garlic cloves, minced or pressed

1 Tbl. minced or grated ginger root

1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves.

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To prepare the salmon: quickly rinse the salmon under cold running water and pat dry with paper towels.

Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces. 

Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. 

Cover and refrigerate for 2 hours, turning the fish occasionally.

Let come to room temperature before cooking. 

Prepare grill. 

Remove the salmon from the marinade, reserving the marinade. 

Place the fish on an oiled grill. 

Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. 

Serve the salmon at once with reserved marinade as dipping sauce.  

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Tarragon Tomato Roasted Salmon

4 (6-ounce) salmon fillets (about 1 1/2 inches thick)

1/4 tsp. salt

1/4 tsp. black pepper

1 1/2 cups chopped, seeded, peeled tomato (about 1 pound)

2 tsp. low-sodium soy sauce

2 1/2 tsp. coarsely chopped fresh or 3/4 teaspoon dried tarragon

2 tsp. Dijon mustard

Tarragon sprigs

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Preheat oven to 425 degrees.

Sprinkle salmon fillets with salt and pepper. 

Place the fillets, skin sides up in a large oven proof skillet or small roasting pan. 

Spoon chopped tomato around fillets, and drizzle fillets with soy sauce. 

Bake the fillets at 425 degrees for 12 minutes or until fish flakes easily when tested with a fork. 

Remove skin from fillets, and discard skin. 

Remove fillets from pan, and keep warm. 

Add the chopped tarragon and mustard to tomato, stirring well. 

Spoon tomato mixture over fillets. 

Garnish with tarragon sprigs if desired. 

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Salmon in tomato sauce

2 lbs. salmon

2 cups canned tomatoes

1 cup water

1 large onion, thinly sliced

3 cloves

1/2 tbl. sugar

3 tbl. butter

3 tbl. flour 

3/4 tsp. salt

1/4 tsp. pepper

Cook tomatoes, water, onion, cloves and sugar in a saucepan for 20 minutes. 

Melt butter, add flour and stir into hot sauce. 

Add salt and pepper and cook 10 minutes longer, stirring constantly. 

Pour sauce over split fish (skin side down) in baking dish. 

Bake in a 350 degree oven for 35 minutes, or until fish flakes easily. 

Baste several times. 

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Citrus Salmon

1 pound salmon fillets  seasoning

1 tbl. cornstarch

1 tbl. water

2 tbl. undiluted frozen orange juice concentrate

1 tbl. lemon juice

1/4 cup brown sugar

1 sliced orange

parsley

Sprinkle both sides of the salmon fillet with salt and pepper. 

Mix the cornstarch and water in a small bowl to form a paste. 

Add the orange juice concentrate, lemon juice and brown sugar. 

Stir mixture well until all the ingredients are dissolved. 

Set aside. 

Pour half of the sauce into the bottom of a microwaveable dish. 

Place the salmon fillet in the dish on top of the sauce. 

Pour the remaining sauce over the salmon. 

Cover the dish with plastic wrap. 

Vent to allow steam to escape. 

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Microwave on high for 7-10 minutes (depending on your microwave. Consult your manual). 

Remove from microwave and carefully remove plastic wrap.

Place the fillet on a plate. 

Stir remaining sauce and pour over the fillet and garnish if desired. 

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Asian Salmon

2 pounds salmon filets, with skin

2 tbl. olive oil

2 tbl. rice vinegar

2 tbl. soy sauce

1 tbl. packed brown sugar

2 cloves garlic, minced

1 pinch ground black pepper

2 tbl. minced onion

1 tbl. sesame oil

2 cups long-grain white rice

1 tsp. dried dill weed

4 cups water

Make several shallow slashes in the skinless side of the salmon filets. 

Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

Preheat the oven to 350 degrees F (175 degrees C). 

In a medium saucepan combine the rice, water and dill weed. 

Bring to a boil ; then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.

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Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. 

Serve salmon over the rice, and pour sauce over. 

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Salmon Royale

For 04 people 

1 cup dry white wine 

2 tsp. salt

1 1/2 lbs. salmon, thawed if necessary

1/4 cup fine dry bread crumbs

1/2 cup each sour cream & mayonnaise

1/4 cup minced green onions

paprika

Combine wine and salt; pour over salmon. 

Marinate in refrigerator at least 1 hour. 

Drain salmon on paper towels ; dip both sides in breadcrumbs. 

Place salmon in shallow buttered baking dish. 

Combine sour cream, mayonnaise and green onions ; spread over salmon.

Sprinkle with paprika. 

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Salmon Bisque

1 cup of fish stock

1 small onion

2 cups of cooked salmon

1/4 cup margarine

1 cup of tomato juice

1/2 tsp. paprika

3 tbl. flour

2 cups of milk

1-1/2 tsp. salt

1 stalk of celery 

Chop onion and celery (saving the top), cook until tender over medium heat in butter or margarine.

Blend in flour and salt ; gradually add milk and the fish stock, stirring until thickened. 

Flake the salmon.

Remove any bones or skin. 

Stir the salmon and tomato juice into the mixture and reheat.

Garnish the bisque with celery tops snipped into fine pieces with scissors. 

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Italian Fish Bake

For 4  

2 potatoes, sliced

1 large carrot, sliced

1 small cauliflower

4 oz. frozen green beans

2  7 oz. cans tuns, drained

2 tomatoes, peeled, sliced

1 beet, sliced

5 anchovy fillets (optional)

1 onion, chopped 

1 clove garlic

1 tbsp. capers

4 eggs, separated

1/3 cup hazelnuts

1/2 cup breadcrumbs

1/2 cup cheddar cheese

1 tbsp. parsley

salt and pepper

Cook potatoes and carrots in boiling, salted water 15 - 20 minutes. 

Divide cauliflower into sprigs and add with beans for the last 10 minutes. 

Drain.

Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna (flaked), tomatoes and beet alternately.

Mix finely chopped anchovy (optional), onion, garlic (crushed), chopped capers and egg yolks to a smooth consistency.

Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold in parsley and stiffly beaten egg whites. 

Season to taste.

Spread topping over vegetables and bake at 400 degrees 20 - 25 minutes.

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Salmon Quiche

Pie Crust :

1 cup flour

1/2 tsp. salt

1/2 cup shortening

1/4 cup cold water

Mix flour, salt and shortening until crumbly; then mix in water until dough cleans sides of bowl. 

Roll out thin and line a 9 inch pie plate.

Filling:

1/2 a medium onion

2 tbl. butter

salt and pepper 

Finely minced garlic

Chopped parsley

4 eggs

1 cup milk

1 cup evaporated milk or half and half

1-1/2 cups drained canned salt

1 cup grated cheese

Chop the onion and saute it in butter. Add salt and pepper to taste. 

Add a little chopped garlic and some chopped parsley. 

Remove from heat.

Beat the eggs and milk and evaporated milk or half and half. 

Crumble salmon and stir into onion mixture. 

Add it all to the eggs and milk. 

Add the cheese and pour mixture into the pie shell.

Bake at 350 degrees for 20-30 minutes. 

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West Coast Smoked Salmon and Artichoke Dip

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A tangy, flavorful dip that works well with crackers or fresh bread.

2 cups cooked Salmon, flaked and boned

1 6 oz jar of marinated artichokes, drained

8 oz cream cheese, softened

8 oz sour cream

2 tsp. dill

2 tsp. Cajun seasoning

2 tbsp. Mrs. Dash Salad Dressing mix

1 tsp. Worcestershire sauce

1 tsp. mild hot sauce (to taste)

1 tsp. spicy mustard

2 tbsp. lemon juice

1/4 tsp.

Mix together the softened cream cheese and sour cream. 

Add remaining ingredients, except Salmon, and stir until well-mixed. 

Add Salmon, and fold together carefully to keep fish flakes solid. 

Press plastic wrap tightly unto top of dip to protect from air. 

Refrigerate mixture four to six hours and serve with crackers, fresh bread, or veggies. 

Garlic Lime Salmon

1/2 cup vegetable oil

1 medium onion, diced

2 tbl. lime juice

1 tsp. grated lime peel

1 garlic clove, minced

2 (1.5 pound) salmon fillets

lime slices (optional)

In a jar with a tight-fitting lid, combine the first five ingredients ; shake well.

Broil salmon, skin side down, 4-6 in. 

From the heat for 20 minutes or until fish flakes easily with a fork, basting every 5 minutes with lime mixture. 

Garnish with lime slices if desired.

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Cheesy Salmon & Broccoli Soup

CHEESY SALMON & BROCCOLI SOUP

1 can chicken broth

1/2 tsp. dried minced onions

1/8 tsp. pepper

1 (10 oz.) pkg. frozen cut broccoli

1/2 c. milk

2 tbl. all purpose flour

4 oz. American cheese, cubed

1 can salmon, drained

In a medium saucepan, combine broth, onion, pepper and salt. 

Bring to boil. 

Stir together flour and milk. 

Stir into broccoli mixture. 

Cook and stir until thickened and bubbly. 

Cook and stir one more minute. 

Stir in cheese until melted. 

Gently stir in salmon. 

Heat through. 

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Sole with Shrimp

1 1/2 lbs. sole fillets

2 c. light cream

1/2 c. sherry

Salt and pepper

1/2 c. fresh or canned shrimp, drained and cooked

1/2 c. buttered bread crumbs

Trim fillets and place in a shallow, greased, glass baking dish.  

Add the cream and sherry.  

Season with salt and pepper.  

Add shrimp.  

Bake in a hot 400 degree oven until cream and sherry have thickened and cooked down. 

Sprinkle with buttered bread crumbs over the surface.  

Place under broiler until sauce bubbles and browns in spots.  

Can add lemon slices or parsley for a garnish.  

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Delicious Salmon Casserole

1 cup uncooked elbow macaroni

2 cans (6 ounce) tuna, drained

[or 1 can (14.75 ounces) salmon, drained and boned]

1 small can of peas, drained

4 large carrots, peeled and sliced

5 tbl. butter

1/2 cup seasoned dry bread crumbs

1/4 cup onion, sliced

1/4 cup unsifted all-purpose flour

1 1/2 tsp. salt

1/8 tsp. pepper

2 1/2 cups milk

3/4 cup sharp Cheddar cheese, grated

Preheat oven to 375 degrees.

Cook sliced carrots as usual and drain. 

Set aside.

Cook macaroni according to package directions. 

Drain and set aside.

In 2-quart casserole dish, combine macaroni with tuna, carrots and peas. 

Mix well.

Melt butter. 

In small bowl, mix one tablespoon of melted butter with bread crumbs. 

Set aside.

Using remaining 4 tablespoons of butter; and in a pan, saute onion until golden (about 5 minutes).

Remove pan from the stove. 

In the same pan, add flour, salt and pepper.

Stir until smooth. Then gradually stir in milk.

Replace pan on stove. 

Bring milk mixture to a boil. 

Boil for one minute.

Reduce heat.

With pan still on stove, add cheese. 

Stir mixture until cheese is melted.

Pour cheese sauce over the tuna mixture in the 2-quart casserole dish.

Mix well.

Sprinkle buttered crumbs over top of casserole.

Bake for 20 minutes or until golden-brown.

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Charbroiled Salmon

1/2 cup soy sauce

2 tbl. red or white wine

1/2 tsp. ground ginger

1 minced garlic clove

1/2 tsp. ground black pepper

2 lbs. salmon steaks

4 sprigs fresh parsley, for garnish

4 slices lemon, for garnish

Combine soy sauce, wine, ginger, and black pepper in a large, resealable plastic bag. 

Seal, and shake vigorously to mix ingredients. 

Add salmon steaks, squeeze out excess air, and seal. 

Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours.

Preheat an outdoor grill for medium high heat.

Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. 

Serve with parsley garnish and lemon slices. 

May also wrap salmon in foil, spoon on some of the marinade and bake for 20 minutes at 350 degrees. 

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Baked Salmon wih Dill Dijon Sauce

1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick

3 tbl. extra-virgin olive oil

Coarse kosher salt

Freshly ground black pepper

1/2 cup mayonnaise

1/2 cup sour cream 

3 tbl. minced fresh parsley leaves

2 tbl. Dijon-style mustard

2 tbl. minced fresh dill weed

2 tsp. freshly squeezed lemon juice

Salt and freshly ground pepper to taste 

Preheat oven to 350 degrees.

Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. 

Wash salmon and pat dry. 

Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack. 

In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F 

(salmon will be slightly opaque in thickest part). 

NOTE: 

During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. 

Carefully remove salmon from pan and transfer onto individual serving plates. 

Serve with the cold mustard dill sauce.

Approximately cooking times for salmon :

1/4 to 1/3-inch - 3 to 4 minutes

1/2 to 3/4-inch - 4 to 6 minutes

1 to 1 1/2-inch - 8 to 12 minutes

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Broiled Salmon Burgers

2 cups fine soft bread crumbs

2 lg. egg whites

1/4 cup chili sauce

1 tbl. fresh lemon juice

1/4 cup minced green onions

1/2 cup finely grated cheddar cheese

1/4 tsp. ground black pepper

1 (15 1/2 oz.) can salmon, skinned, boned and drained

1 tbl. butter, melted

Combine crumbs, egg whites, chili sauce, lemon juice, onions, cheese, and pepper in medium size bowl and mix well. 

Flake salmon into bowl and blend gently. 

Form salmon mixture into 5 patties. 

Melt butter in non-stick skillet. 

Pan fry the patties over medium low heat about 5 minutes on each side or until golden brown. 

Patties may also be brushed with melted butter and oven-broiled, 3-4 inches from heat. 

Serve in toasted whole wheat buns with extra chili sauce. 

Yields 5 burgers. 

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Salmon au Gratin

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Serves 4 to 6. 

1 can red salmon

2 c. white sauce

1/2 lb. sharp cheese

1 c. Wheaties

Oleo or butter

Butter baking dish put small amount of white sauce on the bottom.  

Add salmon and remaining white sauce.  

Top with grated sharp cheese and Wheaties.   

*Dot with oleo or butter and bake 20 minutes at 325 to 350 degrees.