Salmon Cooking Recipes - A Collection
Of Delicious Tasting Recipes For The
Salmon Lover
Fish In The Diet - Salmon Cooking Recipes
For salmon cooking recipes, salmon provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish that is, fish having a backbone such as salmon. Fish can usually be purchased at a lower price than many other food items and for this reason possesses an economic advantage over them.
Some varieties of fish are sought more than others, the popularity of certain kinds depending on the individual taste or the preference of the people in a particular locality.
As such methods are usually carried out in the locality where the fish is caught, many varieties of fish can be conveniently stored for long periods of time and so distributed as to meet the requirements of the consumer.
Only The Best Salmon Recipe Will Do
Salmon Salad Recipes 1 - Recipe For Salmon
Anyone fond of salmon will find a salmon salad recipe is a very agreeable dish. In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.
2 c. salmon
1 c. diced celery
1/4 c. diced Spanish onion
3 or 4 sweet pickles, chopped fine
French dressing
Salad dressing
Lettuce
Look the salmon over carefully, removing any skin and bones. Break into medium-sized pieces and mix carefully with the celery, onion and chopped pickles. Marinate this with the French dressing, taking care not to break up the salmon. Drain and serve with any desired salad dressing on salad plates garnished with lettuce.
Salmon Salad Recipes 2 - Recipe For Salmon
1 can salmon fish
1 cupful shredded cabbage or sliced celery
Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery and Mayonnaise or Cream Salad Dressing. Arrange on lettuce and garnish as desired. If Cream Dressing is used with salmon the oil drained from the salmon may be used for the fat of Cream Dressing.
The salmon may be marinated before adding the other ingredients. When this is done the salad dressing may be omitted. Salmon contains so much fat that it is not well to add more oil after marinating.
Salmon Dressing
Take a piece of fresh Salmon, and wash it clean in a little Vinegar and water and let it lie a while in it then put it into a great Pipkin with a cover and put in it some six spoonfuls of water and four of Vinegar and as much of white-wine, a good deal of Salt a handful of sweet herbs, a little white Sorrel, a few Cloves, a little stick of Cinamon, a little Mace; put all these in a Pipkin close, and set it in a Kettle of seething water, and let it stew for three hours.
Salmon Pudding
Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire and add one cupful of boiled rice, a teaspoonful of salt a teaspoonful of pepper a teaspoonful of onion juice and four eggs slightly beaten.
Mix and work in the fish. Press the whole through a colander and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve people.
Salmon Cutlets
Cut salmon into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne pepper. Have ready a pan of yolk of egg well beaten and a large flat dish of grated bread crumbs. Put some fresh lard or clarified beef dripping into a frying pan and hold it over a clear fire till it boils.
Dip your cutlets into the beaten egg and then into the bread crumbs. Fry them to a light brown. Serve them up hot with the gravy in the bottom of the dish.
Salmon Patties
Delicious patties can be made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. These may be either sauted in shallow fat or fried in deep fat.
2 c. finely minced salmon
1 c. fresh bread crumbs
1 c. thick white sauce
1/2 tsp. salt
1/8 tsp. pepper
Dry bread crumbs
With the salmon, mix the fresh bread crumbs and the white sauce. Season with salt and pepper. Shape into round patties, roll in the dry bread crumbs and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.
Salmon Timbale Or Loaf
1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk
Turn out and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.
Salmon Pickle
Take two or three quarts of water a jill of vinegar a little Jamaica pepper and whole pepper a large handful of salt, boil them altogether and when it is cold put in your salmon and keep it for use.
Salmon En Maigre
Cut some slices of fresh salmon the thickness of your thumb put them in a stew-pan with a little onion, white pepper and mace, and a bunch of sweet herbs, pour over it half a pint of white wine half a jill of water and four ounces of butter (to a pound and half of salmon).
Cover the stew-pot close and stew it half an hour then take out the salmon and place it on the dish, strain off the liquor and have ready craw-fish picked from the shell or lobster cut in small pieces, pound the shells of the craw-fish or the seeds of the lobster and give it a turn in the liquor, thicken it, and serve it up hot with the craw-fish or lobster over the salmon.
Salmon Croquettes -1
One pound of cooked salmon (about one and a half pints when chopped)one cup of cream two tablespoonfuls of butter one tablespoonful of flour three eggs one pint of crumbs, pepper and salt, chop the salmon fine, mix the flour and butter together, let the cream come to a boil and stir in the flour and butter, salmon and seasoning, boil for one minute, stir in one well-beaten egg and remove from the fire, when cold make into croquettes, dip in beaten egg roll in crumbs and fry. Canned salmon can be used.
Salmon Croquettes -2
One can of salmon minced very fine, two large Irish potatoes boiled and mashed, half of a small onion chopped fine, two raw eggs, salt and black pepper, two tablespoonfuls of Worcestershire sauce. Rub these together until very light. Make into balls, roll in cracker dust and fry in boiling lard.
Salmon And Caper Sauce
Take two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shallot, salt and pepper to taste.
Lay the salmon in a baking dish, place pieces of butter over it and add the other ingredients, rubbing a little of the seasoning into the fish, place it in the oven and baste it frequently; when done, take it out and drain for a minute or two, lay it in a dish, pour caper sauce over it and serve. Salmon dressed in this way, with tomato.
Salmon Baked In Slices
Take out the bone and cut the flesh into slices. Season them with cayenne and salt. Melt two ounces of butter that has been rolled in flour in a half pint of water and mix with it two large glasses of port wine two table-spoonfuls of catchup and two anchovies.
This allowance is for a small quantity of salmon. For a large dish you must proportion the ingredients accordingly. Let the anchovies remain in the liquid till they are dissolved. Then strain it and pour it over the slices of salmon. Tie a sheet of buttered paper over the dish and put it into the oven. You may bake trout or carp in the same manner.
Salmon Steaks
Split the salmon and take out the bone as nicely as possible, without mangling the flesh. Then cut it into fillets or steaks about an inch thick. Dry them lightly in a cloth and dredge them with flour. Take care not to squeeze or press them. Have ready some clear bright coals such as are fit for beef-steaks.
Make sure the gridiron is clean and bright and rub the bars with cooking oil to prevent the fish from sticking. Broil the slices thoroughly turning them with steak tongs. Send them to the table hot wrapped in the folds of a napkin that has been heated. Serve up with them anchovy or prawn or lobster sauce.
Looking for a different Recipe Variety?
Away from salmon recipe, why not try some chicken recipes. Refer this website for mouth watering collection of chicken recipes.
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