POOR MANS LOBSTER
Northern, Cod, or Pollock
water
chicken bouillon cubes
onion slices
melted butter
Cut fish into small 1/2 inch cubes or larger. Fill saucepan 2/3 full with water. Add 1 chicken bouillon cube and 1 slice of onion per cup of water. Bring water to a boil, add fish. When water reaches rolling boil again, the fish should be done (cook longer if needed). Remove with slotted spoon. Drizzle with melted butter and serve. Delicious and healthy.
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PUFF PASTRY SALMON BUNDLES
2 pkgs. (17.3 oz.) frozen puff pastry, thawed
8 salmon fillets (6 oz. each), skin removed
1 egg
1 Tblsp. water
2 cups shredded cucumber
1 cup (8 oz.) sour cream
1 cup mayonnaise
1 tsp. dill weed
1/2 tsp. salt
On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each into two 10 x 6-inch rectangles. Place a salmon fillet in the center of each rectangle. Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15 x 10 x 1-inch baking pan; brush with remaining egg mixture. Bake at 400° for 25 to 30 minutes or until pastry is golden brown. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with bundles. Yield: 8 servings.
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SALMON CROQUETTES
1 can (14-3/4 oz.) pink salmon, drained, deboned and flaked
1 cup evaporated milk, divided
1-1/2 cups cornflake crumbs, divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 Tblsp. finely chopped onion
Oil for deep-fat frying
TARTAR SAUCE:
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion
In a medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion; mix will. With wet hands, shape 1/4 cupfuls into balls. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm. Combine tartar sauce ingredients in a medium saucepan; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes. Yield 4 to 6 servings.
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SAVORY SALMON LOAF
2 (16 oz,) cans salmon
3 cups poultry stuffing
1/2 cup minced celery
1.4 cup minced onion
4 eggs, slightly beaten
2 cans (10 3/4 oz.) cream of mushroom soup
Combine all ingredients. Pack lightly in 9 x 13 x 2” pan. Cover with foil. Bake in a 350° oven for 45-50 minutes. Uncover last 10-15 minutes. Serve with mashed potatoes and creamed peas.Good recipes for salmon, basa, cod, or sole?
Coat Cod with butter, mix white or whole wheat flour with cornmeal, parmesan cheese, lemon pepper and any other spices you might like to add. Dredge the Cod filets in the mixture, throw some veggies around the fish, sprinkle the extra mixture on the veggies and bake in the oven for about 10-15 minutes on 350 degrees. Quick, easy and healthy.
basa mmmmmmmmmmm this is how i make it
season basa salt n pepper both sides
heat skillet then put olive oil wait till hot put some minced garlic and a bit of butter sautee basa about 4 min on each side then set aside
with juices left in pan squeez half a lime and put some fresh parsley cook about 3 min pour over basa mmmmmmmmmmm
Of those, the only one I make is salmon. I dab some butter on it, squirt on some fresh lemon juice, and sprinkle with season-all and garlic powder. Bake at 350 for about 45 minutes -- yummy!
Here's a bunch
http://www.find-a-seafood-recipe.com/Sea…
I have this salmon dish. this serves 2 people, double the ingredients if making it for more than 2 people.
You get your salmon filets (you could use a whole salom if you like), in a bowl, slice 4 gloves of garlic thinly put it on top of your salmon, then add a couple of splashes of of soy sauce and lemon Juice, salt and pepper, mix to coat all the salmon let it marinade for 1 hour, then either grill it on a BBQ or cook it in the oven, until sticky and golden brown, you can fry the garlic slices seprately and serve it on top of the salmon, squeeze extra leomon juice on top, serve with grilled asparagus and mash potato, so tasty.
With salmon, and I know a lot of people think this is gross, I like it cut about 3/4 inch thick, and put on super-high heat for about three minutes per side. That way it stays medium-rare.
If you think this tastes too fishy, then you need to smack your grocer -- you are not getting fresh fish!
I like to roll it in a rub of sea salt, fresh-ground pepper, garlic, and dried rosemary.
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