LEMON LIME MICROWAVE SALMON

Sherri, North Vancouver BC

Grate lemon & lime peel, thinly slice 1/2 of each, juice the other halves. Combine 4 tbsp. of lemon/lime juice, cumin, garlic and olive oil. Pour over salmon steaks placed in a microwave safe dish. Lay lemon & lime slices over the salmon. Season with salt and pepper & cover. Mix butter, remaining juice and peel in a bowl; refridgerate for 30 mins. Microwave salmon on high 6 - 7 minutes. Serve with lemon butter. Serves 4.

• 2 lemons, cleaned
• 2 limes, cleaned
• 1 tsp. cumin
• 1 tsp. garlic, minced
• 2 tbsp. olive oil
• 6 tbsp. butter, softened
• 4 salmon steaks, 5-6 ounces ea.

NW SALMON SOUP

Bev, North Vancouver BC

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.

• 4 tablespoons butter
• 1 cup chopped onion
• 1/4 cup chopped celery
• 1 cup diced potatoes
• 1/4 teaspoon white pepper
• 1 1/4 teaspoon thyme
• 1/4 teaspoon dill weed
• 2 tablespoons flour
• 1/8 oz. can stewed tomatoes
• 3 cups milk
• 1 small can salmon-7 3/4 oz.
• 2 tablespoons parsley
• 1 cup grated monterey jack cheese

SIMPLE SALMON CHOWDER

Inge, Vancouver BC

Saute celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot. Serves 4.

• 3 tablespoons butter
• 1 large onion, diced
• 11/2 cup celery, diced
• 4 medium or 3 large potatoes, diced
• 2 rounded tablespoons cornstarch
• 1 can, 12 oz. evaporated milk
• 11/2 to 2 cups cooked salmon (2 small cans or 1 large can)

SALMON TURNOVERS/PUFFS

Lonna, Juneau, Alaska

Melt butter or margarine and olive oil and set aside. Mix cheeses, salmon and garlic. Stack three sheets fillo dough together with butter mixture in between. Cut into six strips. Put small tablespoon filling on end of each strip. Diagonally roll folding over on itself. Brush with more butter. Bake until golden at 400 .

• 6 tablespoons margarine or butter
• 2 tablespoons olive oil
• 3/4 cup ricotta cheese
• 3/4 cup mozzarella cheese
• 4 oz. cream cheese
• 3/4 cup (1 small can) salmon, drained
• 1 clove garlic
• Fillo dough

SALMON STUFFED MUSHROOMS

Mary, Ward Cove, Alaska

Wash mushrooms well, remove the stems and place the caps aside. Chop the stems and the onions. Melt cup of the butter in a frying pan over medium heat, add the chopped mushrooms and onions and cook until tender stirring (about 10 minutes). Remove the pan from the heat, stir in the flaked salmon, the bread, crumbs, pepper, and the paprika. Fill mushroom caps, with the salmon mixture and place in a large baking dish. Melt the remaining butter and brush over the stuffed mushrooms. Sprinkle lightly with paprika. Bake at 450 o F for 20 minutes and serve warm.

• 1 lb. mushrooms, medium sized
• 1/4 cup butter or margarine
• 1/2 cup onion, minced
• 1 15 1/2 oz. can salmon, well drained
• 1/2 cup dry bread crumbs
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika

SALMON CREOLE

Susan, Kasilof, Alaska Trudy, Kasilof, Alaska

Mix salmon and egg. Add finely diced onion and green pepper, tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder. Simmer slowly in sauce pan 10 to 15 minutes. Turn into buttered casserole or individual dishes. Cover with remaining bread crumbs and bake in a moderate oven, 375 until crumbs are brown. Top with cheese. Serves 4.

• 1 lb. can salmon, un drained
• 1 egg
• 1medium onion, finely diced
• 1 large green pepper, finely diced
• 2 cups cooked tomatoes
• 1 1/2 cups bread crumbs
• 3 tablespoons butter
• 1 tablespoon parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon chili powder
• Optional: 1 or 2 cups sharp cheddar cheese, shredded

OVEN BARBECUED SALMON

Deanna, Kodiak, Alaska

Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of this mixture over the fillet. Place second fillet flesh side down over the first; pour rest of sauce over all. Seal with the foil and bake 30- 40 minutes at 400 E Fish will flake easily with a fork in the thickest part when it is done. Do not over bake. Serve hot; oven baked potatoes or corn would make a good accompaniment with a green salad. Serves 6.

• 1 small sockeye salmon, 4-5 lbs.
• 1 lemon, sliced
• 1 strip bacon
• 1/2 cup light Karo syrup
• 1 cup ketchup
• 1medium onion, sliced
• 1/2 teaspoon each of salt, pepper and garlic powder

SALMON SCAMPI WITH WINE

Willard, Ward Cove, Alaska

Trim fillets to 11/2'' pieces-uniform thickness. In frying pan, slowly cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings. Remove bacon and use for another dish. Saute the salmon in the bacon drippings over medium heat, turning gently. Remove to a baking dish and keep warm. De glaze pan with a little of the wine and scrape the residue from the pan over the fish. Meanwhile, in a small saucepan, melt the butter and add the garlic and spices. Cook, stirring over medium low heat, for 2-3 minutes to extract the flavors. Remove from heat and add the wine and lemon juice. Pour this sauce over the fish. Bake at 400 F for 10 minutes. Serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley.

Variation: Substitute dry white wine for the Marsala for a lighter, less rich dish.

• 1 1/2 lb. salmon fillets
• 2 tablespoons bacon drippings
• 6 tablespoons butter or margarine
• 1 clove garlic, crushed and minced
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon thyme leaves
• 1 teaspoon whole tarragon
• 2 tablespoons lemon juice
• 1/2 cup dry Marsala wine

SALMON STEAK EN PAPILLOTE

Pete, PoCo BC

Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one half of each heart with margarine. Arrange salmon steak on each buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon portion. Fold foil over fish, folding edges together. Pleat to form a tight seal. Place on baking sheet. Bake in preheated 500o oven for 10 minutes, or until packets puff. Fish should just begin to flake when touched with a fork.

Saute chopped green onion in margarine. Stir in cornstarch to make a roux. Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime juice and dash of cayenne. To serve, spoon sauce into a pool on plates and carefully place salmon steak on top of sauce. Garnish with dill sprigs.

• 2 tablespoons margarine
• 4 salmon steaks
• 1/4 teaspoon pepper
• 1 teaspoon grated fresh ginger root
• 1/4 cup finely chopped green onion, white part only
• 1 tablespoon cornstarch
• 1/2 cup white wine
• 1/2 cup evaporated milk
• 1/2 teaspoon lime juice
• dash cayenne pepper

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Bites-on Salmon Charters can be reached in Vancouver

at 1-877-688-2483 or at (604) 688-2483

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