Smoked Salmon with Scalloped Potatoes

12 oz. chopped smoked salmon

2 cups Swiss cheese, grated

1/2 cup parsley, chopped

1 sliced onion

1-1/2 tsp. salt

1/2 tsp. Tabasco

3 cups heavy cream

3-4 lbs. new potatoes, sliced

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Preheat oven to 350 degrees 

In a bowl mix the salmon, cheese, and parsley. In another bowl mix the cream, salt and Tabasco.

In a 9 by 13 inch pan place 1/3 of the onion followed by a single layer of potatoes. 

Next, place the salmon cheese mixture. 

Repeat layering until all ingredients are used. 

Pour cream mixture evenly over layered ingredients.

Bake for 45 minutes covered with aluminum foil. 

Remove foil and bake an additional 30 minutes. 

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Smoked Salmon Crepes

3 eggs

1-1/2 cups milk

1 cup flour

2 tbl. olive oil

salt

Combine all ingredients and mix thoroughly.

Then allow the mixture a "resting" period of 5 minutes. 

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Pour a small amount of batter into a greased crepe pan, tilting to allow batter to spread evenly.

Brown lightly, remove and repeat until batters are used up.

Fill crepes with Smoked Salmon, flip half of the crepe over and put back into the pan for a couple of minutes. 

Serve at once. 

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Smoked Salmon Omelet

8 eggs

1/4 cup milk

salt to taste

2 tbl. butter

1 1-oz slice of smoked salmon

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Beat eggs with milk and salt with a whisk and pour into a hot frying pan or omelet pan containing the melted butter. 

Lift cooked portions of the omelet with a fork to allow uncooked portions to flow to the bottom of the pan.

Avoid stirring. 

Tilt pan to hasten the flow to the sides and bottom of pan, but return to level cooking position to ensure uniform

thickness of omelet.

When bottom is light brown, gently lift out onto a warm plate and top with salmon slices. 

Cut into quarters and serve at once. 

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Smoked Salmon Pasta

Makes 4 servings. 

1 tbl. garlic, minced

1/4 cup butter or margarine

2 cups each half-&-half and whipping cream

4 oz. Smoked Salmon

1/2 cup peeled, seeded and chopped tomatoes

1 tbl. chives

salt & pepper to taste

8 oz. linguine or fettuccine

1/2 cup grated Parmesan cheese

1 tbsp. minced parsley

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Sauté garlic in butter about 5 minutes or until softened. 

Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. 

Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. 

Season with salt and pepper. 

Cook linguine in boiling water about 10 minutes or until barely tender; drain. 

Fold hot pasta into cream sauce ; place on serving platter and sprinkle with Parmesan cheese and parsley. 

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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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Spicy Smoked Salmon Bisque

A hearty, spicy stew.

4 cups cooked Salmon

1 can cream of mushroom soup (condensed)

1 can of milk

1/2 cup dry red wine

1 can corn

2 medium potatoes diced

1 tsp. garlic powder

2 tsp. Cajun seasoning

1/2 tsp. seafood seasoning

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Heat soup and milk until boiling. 

Add potatoes and boil over low heat until done. 

Add wine and spices, and cook for 5-10 minutes. 

Add corn and heat until mixture starts bubbling again. 

Add Salmon and heat 5-10 minutes more stirring slowly. 

Serve with rice or crackers. 

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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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Salmon Souffle

1 tbl. butter

1/4 cup milk

2 slices of bread, crumbled

2 cups pink or red salmon, drained and flaked 

1 egg yolk

1-1/2 tbl. lemon juice

1 tsp. minced onion

1 tsp. salt

1/4 tsp pepper

1 egg white, beaten stiff

Melt butter in a saucepan. 

Remove from the heat. 

Add milk and bread.

Mix well, then stir in salmon, egg yolk, lemon juice, minced onion, salt and pepper. 

Fold in the egg white. 

Pour into greased 1 quart casserole.

Sprinkle with paprika. 

Bake about 40 minutes in a 350 degree oven. 

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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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Créole Salmon

1 lb. can pink salmon, undrained

1 egg

1 green pepper, diced finely

1 sm. onion, finely sliced

1/2 tsp. salt (optional)

1/2 tsp. pepper

1 tsp. chili powder

1 c. tomatoes, canned or fresh chopped

1 c. bread crumbs

3 sprigs parsley, minced

Mix salmon and egg in saucepan. 

Add chopped green pepper, onion, seasonings, tomatoes, and 1/2 crumbs. 

Simmer 10 minutes. 

Add parsley and cook 5 minutes longer.

Turn into greased casserole or individual baking dishes. 

Sprinkle with remaining crumbs. 

Bake in a hot oven (400 degrees) until crumbs are brown. 

Serve hot. 

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