Salmon fish recipe

Compiled by tamrin

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List of Recipes

1. Crispy Potato-Wrapped Salmon

tag: salmon

Yield: 2 servings

Ingredients

Directions

Peel potato and with a very sharp slicer cut lengthwise into paper-thin slices.

On a work surface arrange overlapping potato slices to form a rectangle as wide as one of the salmon pieces is long (about 6 1/2 inches) and long enough to wrap around it (about 8 inches). You will need about 2 overlapping rows of about 4 overlapping slices. Season salmon with salt and pepper and place crosswise over potato "seam" in center of rectangle. Lift potato slices around salmon to enclose, overlapping slightly. Wrap remaining salmon piece in potato slices in same manner.

In a large skillet heat 1/3-inch oil over moderate heat until hot but not smoking. Carefully slide wrapped salmon with a spatula into oil and fry 3 minutes, or until undersides are golden. Carefully turn salmon over with tongs or 2 spatulas and fry until potato is golden and salmon is just cooked through, about 3 minutes more. Transfer wrapped salmon to paper towels to drain.

In a skillet cook spinach in 1 teaspoon butter over moderate heat, stirring, until just wilted, about 1 minute. Season spinach with salt and pepper and transfer to paper towels to drain.

In cleaned skillet heat lemon juice, water, and mustard over moderately low heat, stirring. Add remaining 3/4 stick butter all at once and heat, swirling skillet constantly, just until sauce is creamy and butter is incorporated. Sauce must not get hot enough to separate. Remove skillet from heat and season sauce with salt and pepper.

Mound spinach in center of 2 heated plates and top with salmon. Pour mustard sauce around spinach.

Recipe by: Cooking Live Show #CL8984

Posted to MC-Recipe Digest V1 #844 by "Angele and Jon Freeman" <jfreeman[at]netusa1.net> on Oct 14, 1997

2. Donna Mills' Smoked Salmon Log

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Combine salmon,cheese,onion,liquid smoke and garlic in bowl.Shape into a log.Mix sliced almonds and parsley.Roll log in mixture,then wrap in Plastic wrap and refrigerate for at least 1 hr.

Posted to recipelu-digest Volume 01 Number 415 by "rudolph" <rudolph[at]1st.net> on Dec 29, 1997

3. Dilled Salmon Salad

tag: salmon

Yield: 6 Servings

Ingredients

Directions

Make the dressing: Stir together the yogurt, dill, vinegar, salt and pepper. Refrigerate. Make the salad: Sprinkle salmon on both sides with oil, salt and pepper. Heat grill until very hot. Place salmon on the grill and cook, covered, until flaky, about 3 1/2 minutes on each side. Transfer to a serving plate and allow to rest for at least 5 minutes. Carve into 1/2-inch slices. Place salmon in a bowl and toss with the dressing. Cover and refrigerate. Just before serving, peel cucumber and cut in half lengthwise. Using a small spoon, scrape down the center to remove seeds. Thinly slice. Mound salmon mixture in center of a large platter lined with lettuce leaves. Surround with cucumber, tomatoes, onions, and lemon slices. Garnish with additional dill if desired.

Nutritional info per serving: 288 cal; 31g pro, 16g carb, 11g fat (35%)

Source: Miami Herald, 8/17/96 format by Lisa Crawford, 7/28/96 Posted to MM-Recipes Digest V3 #204

Date: 29 Jul 96 00:11:01 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416[at]CompuServe.COM>

4. Creamy Salmon Soup

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.

Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / 1/4 pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender. Puree until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve.

Serves 4-6. Approx. 280 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

5. Barbecued Salmon with Basil

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges.

Serves 4

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

6. Cured Salmon in Apple Mint

tag: salmon

Yield: 1 Servings

Ingredients

Directions

I'm sending a recipe for cured salmon in apple mint.

This is a very common first course here in Norway, we usually cure it with dill instead of apple mint,but you can use many different kinds of herbs or spices, its very popular with juniper berry.

The cured salmon is usually served with a mustard sauce and any kind of dark bread or hot creamed potatoes w/dill.

We cut the salmon in thin slices and garnish with salad leaves (endive friseè,lollo russo) and the sauce.

1. Mix sugar ,salt, brandy and sunflower oil.

2. Put some mixture in a container and place a salmon fillet on top,skin down, sprinkle generously with apple mint and a spoonful of peppercorns, repeat process with other three fillets.

3. Cover container with plastic and marinate for 24 hours, turn fillets around and marinate another 24 hours.

4. refrigerate or freeze fillets in oiled paper.

Sauce (50 ml. per portion):

(All ingredients mixed together make about 1 litre)

1. Mix mustards and gradually add sugar, vinegar, oil and fond marinade.

2. Add chopped dill Posted to TNT - Prodigy's Recipe Exchange Newsletter by Merethe Røskeland <roeskela[at]online.no> on Apr 13, 1997

7. Creamed Salmon in Rice Ring

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Cook onion in butter until lightly browned; add flour and blend. Gradually add mushroom soup and beer. Cook over low heat until thickened, stirring constantly. Season with salt and pepper. Add flaked salmon and diced hard-cooked eggs.

Cook rice. Add 2 TBS butter and blend with fork; pack into buttered ring mold and turn out on hot serving plate. Fill rice ring with salmon mixture. Garnish with pimento or watercress.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

8. Bourbon-Marinated Smoked Salmon

tag: salmon

Yield: 4 Servings

Ingredients

Directions

From: Ellen <CourtMoss[at]nova-net.net>

Date: Wed, 22 May 1996 08:48:55 -0500

Place salmon in large shallow dish; cover with vegetable oil. Mix all other ingredients together to make marinade; marinate 6 hours or overnight. Grill over mesquite until flaky.

Recipe By : Gourmet Gals & Guys

Posted to Master Cook Recipes List, Digest #94

9. Fresh Salmon Pate

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Check that as many bones as possible really have been removed, then put the salmon into a large saucepan of cold water with a pinch of salt and a squeeze of lemon juice.

Bring it to the boil, then turn the heat down and poach gently for 10 to 15 minutes - one large piece of salmon will take longer than a couple of smaller pieces.

Turn off the heat and allow to cool in the water for another 10 minutes. If the skin is still on, you will find it lifts away effortlessly at this point.

Put the salmon into a big bowl and mash it with a fork, or use a food processor. gently melt the butter in a saucepan and add to it all the other seasonings - the ground bayleaves, white pepper, cloves, mace or nutmeg and the salt. Stir thoroughly and pour it into the salmon. If you are using a food processor, give it another quick whizz, otherwise stir with a fork until it is thoroughly amalgamated.

If you want to serve the salmon pate in slices, spoon the mixture into a loaf shaped container lined with cling film, otherwise put it into a round bowl of souffle dish.

Smooth the top and sprinkle with a little parsley or chives for a lovely contrasting colour, and chill in the fridge for at least four hours.

Serve with lots of crusty french bread.

Source: Michael Barry, Yes! Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

10. Citrus Salmon

tag: salmon

Yield: 4 Servings

Ingredients

Directions

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 sauce. Pour the remaining sauce over the salmon. Cover the dish with plastic wrap. Vent to allow steam to escape. Microwave on high for 7-10 minutes ( depending on microwave ).

Remove from microwave and remove plastic wrap. Place the fillet on a plate. Stir remaining sauce and pour over the fillet and garnish if desired.

Recipe By : Net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

11. Barbecued Salmon with Field Greens

tag: salmon

Yield: 6 Servings

Ingredients

Directions

From Will Greenwood, not-quite White House chef.

For the rub: Combine the chili, garlic and onion powders, the sugar, salt, allspice, cumin, white pepper and paprika in a food processor until thoroughly mixed. Sprinkle all but 1 1/2 tablespoons of the rub on all sides of the salmon. Let fillets marinate for 6 hours.

To cook the salmon: Prepare a very hot grill. If you are using wood chips on the hot coals, first soak these in water so they will smoke more. Add soaked chips 5 minutes before starting the salmon.

Rub the fillets with a thin film of olive oil. Grill them approximately 8-10 minutes, depending on thickness.

For the field greens and vinaigrette: Clean and refresh the greens in cold water. Spin dry. Mix the vegetable juice, vinegar and tomato together with the reserved barbecue rub and olive oil. Toss with the greens.

To serve: Divide greens among plates. Top each plate with a salmon fillet. Spoon the remaining vinaigrette in the bowl over the salmon. Serve hot.

Per serving: 298 calories, 30 grams protein, 11 grams carbohydrates, 14 grams fat, 2 grams saturated fat, 73 milligrams cholesterol, 886 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

12. Basic Best Salmon Loaf

tag: salmon

Yield: 6 Servings

Ingredients

Directions

Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with remaining ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake at 350 F for 45 minutes.

Nutrients Per Serving:

Calories: 268 Fat-Total: 8.12 g Protein: 21.4 g Cholesterol: 114 mg Carbohydrates: 26.1 g Sodium: 677 mg Dietary Fiber: 1.58 g

Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

13. Allison's Salmon Loaf

tag: salmon

Yield: 6 Servings

Ingredients

Directions

14 ozs canned salmon -- drained and flaked 1/2 c fresh bread crumbs 6 med fresh mushrooms -- chopped 1/2 med onion -- chopped 1 egg -- beaten 1 tbsp lemon juice 1 tsp grated lemon rind 1/2 tsp Cajun seasoning : ~~~ OR 1/2 tsp dried rosemary leaves -- crushed 1/8 tsp pepper -- (optional) vegetable cooking spray

Spray small loaf pan with cooking spray. Put salmon mixture in pan and bake at 375F for 40 minutes, until the loaf can be sliced. Posted to MC-Recipe Digest V1 #217

Date: Wed, 11 Sep 1996 11:19:36 0000

From: Allison Greene <argreene[at]nando.net>

14. Fish Terrine with Salmon ( Sept, 1996)

tag: salmon

Yield: 8 Servings

Ingredients

Directions

1. Cook shallot in 1 T. butter just until soft.

2. Process sole and shallot with salt and pepper.

3.Add eggs and continue processing until smooth.

4. Add cream. Process 5 seconds.

5. Spoon half of this mixture into an oiled cake pan. ( usei a minha de Pyrex)

6. Proceed the same way with the salmon, adding tomato paste.

7. Spoon salmon over sole in pan.

8. Spoon rest of sole on top of the salmon.

9. Cover with foil and bake in bain marie at 350 for 40 minutes.

Serve with tartar sauce at room temperature or hollandaise warm.

Based on a recipe from Barbara Kafka's " Party Foods "

Serving Ideas : As a first course or at a buffet dinner.

NOTES : This dish still needs a little spicing up. Maybe some herbs.

Recipe by: Miriam P. Posvolsky

Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp[at]POBOX.COM> on Dec 20, 1997

15. Barbecue Salmon Steaks with Green Ginger Sauce

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Combine soy sauce and sugar. Brush each salmon steak with soy sauce mixture. Barbecue on solid plate, turning occasionally until salmon is cooked. Serve hot with Green Sauce.

GREEN SAUCE:

Place parsley, chives,capers and onion in the bowl of a food processor or blender. Process until finely chopped. Add olive oil, lemon or lime juice and egg. Process until smooth. Season with freshly ground black pepper.

Serves 4.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

16. Dilled Salmon Cakes

tag: salmon

Yield: 1 Servings

Ingredients

Directions

1.Combine all ingredients for sauce in small bowl; mix well. Cover and chill while making salmon cakes.

2.Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes. Shape into 5 oval patties about 1 inch thick.

3.Lightly spray non-stick skillet with non-stick cooking spray. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.

5 SERVINGS

NUTRITION INFORMATION: (1/5 of recipe) Calories 180, Calories From Fat 55, Total Fat 6g, Saturated Fat 1g, Cholesterol 30mg, Sodium 400mg, Total Carbohydrates 13g, Dietary Fiber 2g, Protein 19g.

Recipe by: www.quakeroatmeal.com

Posted to MC-Recipe Digest by Diana Stephens <mdstephe[at]ix.netcom.com> on May 5, 1998

17. Bob's Barbequed Salmon

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Date: Tue, 21 May 1996 07:29:59 -0700

From: cstarz[at]teleport.com (Carey Starzinger)

Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture.

Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork.

Serves 4.

(Adapted from a National Fisheries Institute recipe)

Posted to MealMaster Recipes List, Digest #143

18. Black Bean and Salmon Appetizer

tag: salmon

Yield: 19 2 tb each

Ingredients

Directions

Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips. (How making these into tacos? I enjoy cooking but not that much.) Food Exchange per serving: 1/2 LOW-FAT MEAT EXCHANGE + 1/2 STARCH/BREAD EXCHANGE; CAL: 68; CHO: 3mg; CAR: 8g; PRO: 4g; SOD: 75mg; FAT: 2g;

Source: Light & Easy Diabetes Cusine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

19. Baby Salmon Stuffed with Caviar (Part 2) (Mousse)

tag: salmon

Yield: 2 Servings

Ingredients

Directions

Puree salmon filet in a food processor.

Put the salmon into a stainless bowl over ice to chill and firm it up.

Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency.

Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

20. Curried Salmon-Rice Loaf

tag: salmon

Yield: 4 Servings

Ingredients

Directions

From: David Schulenburg <schulenb[at]focl.ICS.UCI.EDU> (COLLECTION)

Date: 15 Oct 93 16:53:43 GMT

Flake salmon. Remove skin and bones. Add salmon, green onions, curry powder, lemon juice, cider vinegar, and garlic to rice. Mix well. Pack into plastic-lined loaf pan and chill several hours in refrigerator. When ready to serve, unmold onto lettuce--lined platter. Makes 4 servings.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

21. Grill Poached Salmon

tag: salmon

Yield: 6 Servings

Ingredients

Directions

Cut salmon into serving-size pieces. Place each piece on a square of heavy duty aluminum foil. Double thickness of foil may be used. Sprinkle salmon with salt and pepper, top with butter, a slice of lemon and drizzle with wine. Close package securely and cook on the grill for 20-30 minutes or until fish flakes easily when tested with a fork. Serves 6.

(Adapted from a recipe in "Seafood Treats From The Barbeque", Department of Fisheries and Oceans Canada)

Posted to MC-Recipe Digest V1 #146

Date: Wed, 10 Jul 1996 07:37:17 -0400

From: kmeade[at]ids2.idsonline.com (The Meades)

22. Cool Salmon Lover's Salad

tag: salmon

Yield: 4 Servings

Ingredients

Directions

1. Using a large mixing bowl, gently toss together the salmon, celery, and cabbage.

2. In another bowl, stir together the mayonnaise or salad dressing, pickle relish, horseradish, onion, salt, and pepper. Add it to the salmon mixture and toss to coat. Cover the salad and chill till serving time (up to 24 hours).

3. Line a salad bowl with greens. Spoon in the salmon mixture. Top with radishes and dill pickles. Serve the salad with rolls or crackers.

Makes 4 main-dish servings.

Charlie advises that this refreshing main-dish salad tastes best when assembled the night before it's eaten.

Published in Midwest Living 6/1990

Submitted by Carriej999[at]AOL.com 5/98

Recipe by: The Strickly Fish Cookbook, Babe and Charlie Winkelman

Posted to MC-Recipe Digest by Carriej999 <Carriej999[at]aol.com> on May 17, 1998

23. Best Salmon Loaf

tag: salmon

Yield: 8 Servings

Ingredients

Directions

Drain salmon, reserving 2 tablespoons liquid. Flake salmon and combine with reserved liquid and remaining ingredients. Mix well. Shape into a 8 1/2 x 4 1/2 loaf pan. Bake at 350 for 45 minutes. For patties: Prepare as above. Shape into eight 1-inch thick patties. Pan-fry on both sides in 2 tablespoons of butter until golden brown. >From Alaska Marine Highway Gormet Galley Posted to MC-Recipe Digest V1 #299

Date: Tue, 12 Nov 1996 19:07:27 -0800 (PST)

From: "stephie[at]olympus.net" <stephie[at]olympus,net>

24. Chinese Style Mushroom Filled with Salmon Filet

tag: salmon

Yield: 2 Servings

Ingredients

Directions

Preparation: ============

First julienne the mushrooms and vegetables into thin, short strips. Set aside.

Cut the salmon steak in half. Take each half and slice it most of the way through horizontally so the two pieces fold back on a hinge like a hamburger or hot dog roll.

Prepare a braising glaze by mixing the "sauce" ingredients above in a small bowl and stir and set aside.

Assembly: =========

Into each of the two salmon "sandwich" pieces, add a touch of salt and pepper to taste and then add portions of Shitake, and Inoki mushroom, celery and carrot as filling for the "sandwiches."

Close up the "sandwiches" and set aside.

To Cook: ========

In a small saute pan, heat a bit of peanut oil over high heat until it begins to smoke and then put the salmon sandwiches in to brown both sides (about 1 minute each side.)

When both sides are browned, add the braising sauce to the salmon. Cover and braise over medium heat until the salmon is done ( 2 to 3 minutes).

Transfer the cooked salmon sandwiches to a serving plate and serve with cakes of sticky rice and garnish with julienne fans of Szechuan pickle.

Top with drippings from the saute pan, and pieces of Cilantro.

Source: Martin Yan's Cooking for Two Show - 1994 : KQED - PBS Productions, San Francisco

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

25. Baked Fresh Salmon

tag: salmon

Yield: 4 Servings

Ingredients

Directions

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

26. Favorite Salmon

tag: salmon

Yield: 1 Servings

Ingredients

Directions

steam asparagus until tender

1. Rinse salmon steaks with lemon juice

2. Sprinkle generously with lemon pepper

3. Sprinkle lightly with garlic powder

4. Broil about 8 minutes aside

5. follow package instructions for hollandaise sauce

6. serve salmon and asparagus with hollandaise drizzled over both

7. I like to serve this with garlic bread, and a glass of white wine, :~)))

Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice[at]juno.com on Mar 27, 1997

27. Broiled Salmon (Sake No Miso Yaki)

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Broil salmon on each side until done, about six minutes per side (salmon will be underdone at this point). Combine and mix miso, sugar and soy sauce. Spread on one side of each steak. Return to broiler until lightly browned. Turn over, spread sauce on flipside, broiled again. Garnish with chopped onions. Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland[at]gj.net> on Nov 09, 1997

28. Gilled Salmon

tag: salmon

Yield: 6 Servings

Ingredients

Directions

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

29. Fillet of Salmon Poached in Lemon and Wine

tag: salmon

Yield: 4 Servings

Ingredients

Directions

1. In a large skillet over medium-high heat, bring lemon juice and wine to a boil. Lower heat to medium. Add salmon and cover skillet.

2. Poach salmon until it flakes when pressed with a fork (5 to 8 minutes). Remove from poaching liquid and serve immediately, sprinkled with parsley.

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

30. Fresh Salmon with Tricolored Peppercorn Sauce

tag: salmon

Yield: 4 Servings

Ingredients

Directions

*No substitutions.

Squeeze juice from lemon half over salmon and barbecue or broil. Don't overcook.

Melt butter; mix in mustard and lemon juice. When salmon is done, sprinkle evenly with crushed peppercorns, add dill, and drizzle melted butter sauce over all. Serve immediately.

From 1994 "Shepherd's Garden Seeds Catalog." Pg. 84. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

31. Baked Salmon Supper

tag: salmon

Yield: 8 Servings

Ingredients

Directions

Rinse the salmon fillets and pat dry with paper towels. Place fillets on a raised rack in a 9" x 12" greased baking dish. Sprinkle with salt. Layer thinly sliced cucumber over each fillet. Stir dill weed into mayonnaise and spread over salmon and cucumber. Bake in 375 oven for 30 minutes, or until salmon flakes when tested with a fork.

Serve with a fresh Winter Orange salad, steaming baked potatoes topped with a pat of butter and french bread from your local bakery.

Serves 8.

(Adapted from a recipe in the "National Fisherman" magazine, July 1985) Posted to EAT-L Digest 08 Sep 96

Date: Mon, 9 Sep 1996 12:14:17 -0400

From: Eileen & Bob Holze <beck4[at]ASAN.COM>

32. Deep Dish Salmon Pie

tag: salmon

Yield: 6 Servings

Ingredients

Directions

In saucepan, combine soup, liquid from salmon, potatoes, onions and seasonings. Heat to simmer, stirring occasionally. Flake salmon into mixture. Pour into 2-quart casserole. Top with biscuits. Bake at 400 for 15-20 minutes until brown.

MRS VERNON HARSTFIELD (JUDY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

33. Cold Salmon Platter with Tarragon Marinade

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Sprinkle warm potato halves with onion: pour marinade over all. Cover & refrigerate several hours. Drain, reserving marinade. Arrange salmon, tomatoes, cucumbers & eggs on lettuce lined platter; sprinkle parsley on potatoes & green onion on salmon. Serve with reserved marinade.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

34. Elegant Salmon Florentine

tag: salmon

Yield: 4 Servings

Ingredients

Directions

In large skillet, combine tarragon and wine; add salmon. Bring to aboil over Medium-High heat. Reduce heat to Low; cover and simmer 5-8 minutes or until salmon flakes easily with fork. With slotted spoon, remove salmon from skillet. Set aside. Add cream to skillet; blend well. Add vegetables and pasta; mix well. Cover; cook over Medium heat for 5-8 minutes or until vegetables and pasta are tender, stirring occasionally. Meanwhile, break or cut salmon into 1 inch pieces; discard skin. Add salmon to cooked vegetables and pasta; stir in gently. Cover; cook 1 minute or until thoroughly heated. Add salt and pepper to taste. Makes 4 (1 cup serving.)

NOTES : Delicious!!!! This would serve 4 if salad, bread and soup were part of the meal. Otherwise, I think it serves 3. It would make an excellent company dish, but for 4-6 people, I would double the recipe.

Recipe by: Green Giant Web site

Posted to KitMailbox Digest by AnnDeTar <AnnDeTar[at]aol.com> on Mar 9, 1998

35. Glazed Salmon

tag: salmon

Yield: 2 Servings

Ingredients

Directions

Heat a medium-sized nonstick skillet and spray with vegetable oil spray. Brown salmon for 3 minutes on high, turn and brown another 3 minutes. Transfer salmon to plate; add vinegar to skillet and cook on high heat until about half the amount remains, about 3 minutes. Lower heat. Add mustard and mix well to make a smooth glaze. Salt and pepper salmon, return to skillet and cook 1 minute. Turn to coat both sides with the glaze and cook another minute or two, until cooked through. Divide salmon into two portions and place on plates. Spoon any remaining glaze on top.

Nutritional info per serving: 281 cal; 34g pro, 7g carb, 11g fat (35%) Exchanges: 4.7 meat

Source: Miami Herald 11/9/95

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

36. Five Spiced Salmon with Crispy Herbs and Oriental Salad

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Marinate Salmon in soya sauce and five spice. Pan fry in a little olive oil and cook slowly on both sides. Dress salad leaves. Plate water water chestnuts, top with salmon and arrange salad leaves around with pepper. Decorate with deep fried herbs. Posted to EAT-L Digest 06 Aug 96

Date: Wed, 7 Aug 1996 13:03:20 EDT

From: erika metzieder <100627.3022[at]COMPUSERVE.COM> NOTES : Chef Roger Narbett from the Lygon Arms in the Cotswolds, who is also Chef to the England Football Team, understand the importance of meticulous preparation as he creates his five spiced salmon and herb dish.

37. Baby Salmon Stuffed with Caviar (Part 3) (Assembly)

tag: salmon

Yield: 2 Servings

Ingredients

Directions

*** These recipes should be prepared before hand.

For the Salmon: ===============

Wash and salt and pepper the baby salmon. Pipe the salmon mousse into the inside of the salmon. Add a line of caviar inside of the salmon, then sprinkle with chives.

Close the fish. In a saute pan, heat white wine. Add shallot puree and bay leaf. Place the fish in the saute pan (belly down) and bake in a 350 - 400 F oven for 20 minutes. When fish is cooked, remove from pan, remove the skin and reserve in a warm place. Heat juices in saute pan for a couple of minutes. Strain juices into a saucepan containing a wine butter sauce (see page 28).

For the Assembly and Garnish: =============================

Place the baby salmon on a serving dish. Ladle some of the salmon-flavored red wine sauce over half the fish and the wine butter sauce (flavored with the poaching liquid) over the other half.

Garnish with cucumber, tomato, chives, salmon eggs, and crayfish tails (boiled).

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

38. Gateau De Saumon

tag: salmon

Yield: 4 Servings

Ingredients

Directions

This is current recipe from the web site: La Cuisine de Veronique, www.erols.com/violares/cuisine/vero.htm, which I maintain for Veronique. Just so there's no confusion her recipes and her newsletter are FREE.

Separate the egg yolks and egg whites. Boil the salmon with water & teaspoon of salt. In a small bowl soak the bread slices in milk for a few seconds or until they are saturated. In large bowl mix the bread and the salmon (This will be very mushy). Add the two egg yolks to the bread and salmon mixture. Stir well and add the salt, pepper, thyme, and italian seasoning.

In a separate bowl whip the egg whites until firm. Add the egg whites very slowly into the salmon mixture trying not to break them. Now you will need the round oven pan. Try to use a pan about 9 inches in diameter and 3 inches deep. We try to have about 1.5-2 inches of salmon mixture covering the pan. Grease the pan with butter or shortening. Pour the salmon mixture into the pan and smooth it out to the sides. Cook in the oven at 350 for about 20 minutes. One can test with a regular knife too by inserting it into the pan. If the knife is relatively clean upon removeal then salmon cake is ready.

Posted to EAT-L Digest 26 Jan 97 by Peter Viola <Peter_Viola[at]CCMAIL.VA.GRCI.COM> on Jan 27, 1997.

39. Alaska Gratin

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Drain can of salmon. Mix juice with milk and yogurt. Melt butter on HIGH POWER for 30 seconds. Stir in mushrooms, courgette and chives, cook for 2 minutes on HIGH POWER.

Flake in salmon. Arrange one third of potato slices into base of microwave proof dish. Spread half salmon mixture over. Top with third of potatoes. Add remaining salmon, cover with rest of potatoes. Pour over salmon stock. Sprinkle with cheese and cover. Cook on MEDIUM POWER for 15 minutes. Uncover and cook for 5 minutes. Stand for 5 minutes. Brown under a conventional grill before serving.

Serves 4. Approx. 340 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

40. Curried Salmon with Poppadoms

tag: salmon

Yield: 6 Servings

Ingredients

Directions

Drain the can of salmon and flake the fish. Set aside.

Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly and stir in the salmon flakes.

Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up unevenly. Cook until they are crisp and the edges have curled up. Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a little salad and lime slices.

Serves 6. Approx. 240 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

41. Cold Poached Salmon W/mustard Lime Sauce

tag: salmon

Yield: 6 Servings

Ingredients

Directions

Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving. Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.) Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

Source: Bon Appetit (4/95) Posted to MM-Recipes Digest V4 #233 by Suzy <suzy[at]bestweb.net> on Sep 3, 1997

42. Baked Salmon in Redwine and Onion Marmalade

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Melt the butter in a large pot and add the onions. Let cook for 10 minutes and add the 2 cups red wine. Continue cooking until almost all the liquid evaporated. Season with sugar and salt and pepper to taste. Place the salmon filet in baking dish and add the remaining red wine and cream. Sprinkle with salt and pepper. Bake at 475 degrees for 7 minutes. Lift out the cooked salmon and set aside. Pour the liquid into a pot and reduce until syrup consistency. Adjust seasoning. Place some onion marmalade on top of salmon and spoon some sauce over it and serve

43. Deviled Salmon

tag: salmon

Yield: 6 Servings

Ingredients

Directions

submitted by: karenn[at]MICROSOFT.com I'm from the Pacific Northwest - here's a terrific way to bake salmon or halibut. Naturally, it should be Pacific salmon : )

Cut the fish into portions (about 6). Mix remaining ingredients - mixture will be lumpy. Spread over fish. Bake at 450 degrees about 15 minutes, or until fish flakes easily. Don't overcook salmon!

DAVE <DAVIDG[at]CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 17 JUNE 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

44. Gingery Grilled Salmon Salad Jb

tag: salmon

Yield: 4 Servings

Ingredients

Directions

1. In a small bowl, whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper. Place salmon in a shallow glass dish and pour marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator for 20 to 30 minutes, turning once or twice.

2. Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a grill pan; salmon will stick.)

3. Using a long-handled barbecue brush, coat the grill rack with oil. Place salmon, skin-side up, on the grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes longer. With 2 spatulas, remove salmon from the grill. Slip off the skin.

4. Toss watercress salad with dressing and divide among 4 plates. Top with a piece of grilled salmon. Garnish with lime wedges. Serve immediately.

Per serving: 325 Cal, 31G Pro, 16.0 G Fat, 15 G Carb, 430 MG Sod, 78 MG Chol, 1.0 G Fiber

Reprinted from EatingWell website: http://www.eatingwell.com/recipes/ Posted to MM-Recipes Digest by Julie Bertholf <jewel1[at]ix.netcom.com> on Feb 15, 1998

45. Gateau De Saumon - Salmon Cake

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Preparation: 30 Minutes Baking Time: 20 Minutes

Separate the egg yolks and egg whites. Boil the salmon with water & teaspoon of salt. In a small bowl soak the bread slices in milk for a few seconds or until they are saturated. In large bowl mix the bread and the salmon (This will be mushy). Add the two egg yolks to the bread and salmon mixture. Stir well and add the salt, pepper, and thyme.

In a separate bowl whip the egg whites until firm. Add the egg whites very slowly into the salmon mixture trying not to break them. Now you will need the round oven pan. Try to use a pan about 9 inches in diameter and 3 inches deep. We try to have about 1.5-2 inches of salmon mixture covering the pan. Grease the pan with butter or shortening.

Pour the salmon mixture into the pan and smooth it out to the sides. Cook in the oven at 350 for about 20 minutes. One can test with a knife too by inserting it into the pan. If the knife is relatively clean upon removeal then the salmon cake is ready

La Cuisine de Véronique * Free Newsletter * Sign up on webpage http://www.cooking-french.com info[at]cooking-french.com Posted to TNT - Prodigy's Recipe Exchange Newsletter by Everett Woods <recipes[at]cooking-french.com> on Aug 22, 1997

46. Creamed Salmon and Peas

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Use large skillet with cover; cooking time, about 20 minutes. Melt butter or margarine over medium heat. Blend in flour, salt and pepper. Add milk and liquid from salmon and peas. Stir until thick. Break salmon into large pieces. Add salmon and peas to white sauce. Sprinkle green pepper, onion and pimento over top. Cover; reduce heat to simmer setting and cook for 20 minutes. Serves 4 to 6. Posted to recipelu-digest by "Diane Geary." <diane[at]keyway.net> on Feb 4, 1998

47. Wild Salmon Sandwich

tag: salmon

Yield: 1 servings

Ingredients

Directions

Pan fry the salmon and piece together all the ingredients in the soft tortilla and serve.

Posted to Digest bread-bakers.v097.n, .

48. Baby Salmon Stuffed with Caviar (Info)

tag: salmon

Yield: 2 Servings

Ingredients

Directions

This recipe was too long for one message or Meal Master file, so I split it up into three parts. Be sure to capture all of the files before attempting this dish.

Baby Salmon Stuffed with Caviar I (Red Wine Sauce) Baby Salmon Stuffed with Caviar II (Mousse) Baby Salmon Stuffed with Caviar III (Assembly)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

49. Fried Garlic Cured Salmon

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Mix the salt, sugar and garlic. Rub this well into the salmon. Leave in fridge a couple of hours. Fry salmon and serve with stir fried vegetables.

Formatted & Busted by Recipelu <recipelu[at]recipelu.com> Posted to recipelu-digest Volume 01 Number 221 by RecipeLu <recipelu[at]geocities.com> on Nov 08, 1997

50. Dilled Salmon Mold

tag: salmon

Yield: 6 Servings

Ingredients

Directions

Drain salmon; remove bones & skin; flake with a fork. Place salmon in large mixing bowl; add lemon juice. Fold in sour cream, cheese, onion, celery, salt & dill. In small sauce pan soften gelatin in water & vinegar. Heat over low heat stirring constantly until gelatin is dissolved. Stir gelatin into salmon. Whip cream & fold into salmon just until combined. Turn into 6-cup mold or long pyrex dish. Refrigerate until firm.

MRS J.L. (LAURA) PORT

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

51. Cranberry-Glazed Salmon

tag: salmon

Yield: 1 Servings

Ingredients

Directions

(cut out from local paper)

Preheat oven to 350 degrees. Lightly grease a baking pan large enough to hold the salmon in a single layer. In medium bowl, combine first 6 ingredients and blend thoroughly. Place salmon in prepared baking dish. Spoon cranberry mixture evenly over fillets. Bake about 10 minutes (mine took closer to 20) or until salmon is cooked through and just flakes when tested with a fork.

Served this with a noodle recipe (Caraway Noodles) from Bon Appetit. I made a half recipe.

Posted to EAT-L Digest by Cheryl Mainard <cmainard[at]ARTIC.EDU> on Feb 11, 1998

52. California-Style Salmon

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Grill salmon being careful to not overcook. Meanwhile, in a medium bowl, combine olivesm tomato, onion cilantro, oil and garlic. Mix well. Garnish with cilantro if desired.

Serves 4.

(A National Fisheries Institute calendar recipe.) Posted to EAT-L Digest 08 Sep 96

Date: Mon, 9 Sep 1996 12:14:17 -0400

From: Eileen & Bob Holze <beck4[at]ASAN.COM> Serving Ideas : Serve salmon with salad.

53. Baked Salmon with Caper Sauce

tag: salmon

Yield: 2 Servings

Ingredients

Directions

From: Wendy Lockman <wlockman[at]ra1.randomc.com>

Date: Sun, 11 Feb 1996 10:35:49 -0500

Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon, Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange Onino Slices Over Salmon. Pour Wine Over Salmon & Sprinkle With Dill. Cover & Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When Tested With A Fork. Discard Onion & Dill (If Fresh). Transfer To Individual Serving Plates.Spoon 2 T. Caper Sauce Over Each Salmon Steak & Garnish With Lemon Slices & Fresh Dill If Desired. Fat 8.6, Chol. 45.

MM-RECIPES[at]IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

54. Baked Salmon Provencale

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Recipe By: the California Culinary Academy Preparation Time: 0:30

1. Preheat oven to 400 degrees F. Wash and pat dry salmon steaks.

2. In a large, deep, ovenproof skillet or stovetop casserole over medium-high heat, saute salmon briefly on each side in butter and oil (about 1 minute). Remove to a platter. Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered.

3. Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (10 minutes).

4. To serve, place salmon steaks on platter and spoon sauce over them.

Posted to JEWISH-FOOD digest V97 #325 by BNLImp[at]a0l.com (Iara Lewin) on

55. Dinner on a Painters Palette Salmon Fillet

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Cut salmon into 4 circles, 2 inches each in diameter. Dribble oil in the center of the shinny side of an 18-inch piece of aluminum foil. Place salmon in center and lift edges of the foil. Pour lime juice over top. Sprinkle with salt and pepper. Seal foil around salmon. Bake in a preheated over at 400 degrees for 10 minutes. Yield: 4 servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001[at]acpub.duke.edu> on Sep 28, 1997

56. Broiled Curried Salmon Fillets

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Combine first 4 ingredients in a large zip-top plastic bag. Add salmon to bag; seal and marinate in refrigeraor 20 minutes. Remove salmon from bag; discard marinade. Arrange salmon on a broiler rack coated with cooking spray; sprinkle with salt and pepper. Broil 8 minute or until fish flakes easily when tested with a fork. Per serving: Calories 272.4; Total Fat 10.4g; Sat Fat 2.0g; Mono Fat 3.2g; Poly Fat 3.7g; Chol 92 mg; Posted to Digest eat-lf.v096.n153

Date: Sun, 15 Sep 1996 13:10:24 -0500

From: "Lou B. Parris" <lbparris[at]earthlink.net>

57. Ancho Honey Basted Salmon

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Soak ancho chiles in warm water to soften. Place all ingredients, except for the salmon, in a food processor or blender. Puree mixture until chiles are very fine. Pat salmon dry and coat with the chile paste. Place on a broiler pan and broil 4 to 6 inches from heat for 10 minutes. Salmon should flake easily with a fork. I have yet to try this recipe on the BBQ grill at home, so if you try it let me know of the outcome.

Posted to CHILE-HEADS DIGEST V4 #301 by ChefChile[at]aol.com on Feb 3, 1998

58. Firecracker Grilled Alaskan Salmon

tag: salmon

Yield: 4 Servings

Ingredients

Directions

Place the salmon steaks in a glass dish. Whisk together the remaining ingredients and pour over the salmon. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours. Heat the grill. Remove the salmon from the marinade, brush the grill with oil and place the salmon on the grill. Grill over medium heat for 10 minutes per inch of thickness, measured at the thickest part, turning halfway through cooking, or until the fish just flakes when tested with a fork.

From The Austin American Statesman typed by jessann :)

Posted to MM-Recipes Digest V4 #086 by Jessica Wildes <jessann[at]texas.net> on Mar 25, 1997

59. Grandma's Salmon Patties

tag: salmon

Yield: 8 Servings

Ingredients

Directions

Combine salmon, egg, bread crumbs, milk, lemon juice, pepper and salt together in a bowl..mix well until salmon mixture can be molded. Let stand in refrigerator for about 15 minutes. Remove from refrigerator and form patties from salmon mixture. Dip patties into beaten egg and then into crushed saltine cracker crumbs. Fry in hot oil until browned. Sprinkle with paprika for color and serve with lemon wedges.

60. Dijon Salmon

tag: salmon

Yield: 10 Servings

Ingredients

Directions

The salmon was to be 4-6 lbs (serving 8-10). I had half a salmon and also cut the tail off to fit in the pan. I also stabbed it with a fork a few times because the skin is so tough I was afraid that the flavors wouldn't get in. Wash salmon. Dry. Place in foil lined baking pan. Mix together ingredients, coat fish and let stand 10-15 minutes. Bake at 375 degrees 40 ~ 50 minutes until tender when flaked with fork.

Recipe by: Ismael Merchant - Passionate Meals

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry[at]prodigy.net> on Jul 03, 1998, .

61. Baked Salmon in Foil

tag: salmon

Yield: 6 Servings

Ingredients

Directions

Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a medium oven, Gas Mk 4,350F,180C, for 10 minutes per pound. If serving hot, take it out of the oven and let it stand for a further 10 minutes. If serving cold, leave the salmon in the foil for two to three hours. To serve: Unwrap the fish and gently pull off the skin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

62. Escalloped Salmon

tag: salmon

Yield: 1 Servings

Ingredients

Directions

Drain salmon; reserve juice. Melt butter, add flour, stirring until smooth. Add milk, stir until thickened, add salmon liquor. Season to taste. Flake salmon, add to sauce and place in greased bakin dish. Sprinkle with bread crumbs. Bake at 350 F. for abt. 20 minutes. Courtesy Telephone Pioneers : BillSpalding *P CRBR 38 A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

63. Grilled Ginger Salmon

tag: salmon

Yield: 1 Servings

Ingredients