100 SALMON RECIPES 1. Alaskan Salmon Fritters 2. Alder Plank Smoked Salmon 3. Apricot Ginger Glazed Salmon 4. Asian Salmon 5. Baked Dilly Salmon 6. Baked Salmon In Sour Cream 7. Baked Salmon with Dill Dijon Sauce 8. Baked Salmon 9. Barbecued Salmon 10. Beer Battered Smoked Salmon 11. New England Salmon Chowder 12. Blackened Salmon 13. Brine for Smoking Salmon 14. Broiled Salmon Burgers 15. Broiled Salmon with Tarragon 16. Cajun Salmon 17. Campers Salmon Bake 18. Charbroiled Salmon 19. Cheesy Salmon and Broccoli Soup 20. Chili Lime Marinated Salmon 21. Citrus Salmon 22. Cold Poached Salmon with Dill Sauce 23. Creole Salmon 24. Curried Salmon Salad 25. Curried Salmon with Fruit 26. Curried Salmon 27. Deep Fried Salmon 28. Delicious Salmon Loaf 29. Easy Salmon Stew 30. Garlic Lime Salmon 31. Ginger Marinated Salmon 32. Grilled Salmon with Dijon Sauce 33. Hawaiian Marinated Salmon with Mango Salsa 34. Honey Glazed Salmon 35. Honey Mustard Glazed Grilled Salmon 36. Hot Alaskan Salmon Melts 37. Hot Kippered Salmon

38. Hot Salmon in Crescent Rolls 39. Impossible Salmon Pie 40. India Spiced Salmon 41. Island Salmon 42. Italian Pasta Salmon Salad 43. Jiffy Salmon Patties 44. Lemon Caper Salmon 45. Maple Glazed Salmon 46. Northwest Salmon 47. Orange Drunken Salmon 48. Poached Salmon In Wine Cream Sauce 49. Poached Salmon Pesto 50. Poached Salmon Piccata 51. Polynesian Salmon 52. Salmon and Cheese Rotini 53. Salmon and Cheese Quiche 54. Salmon Ball 55. Salmon Bisque 56. Salmon Casserole 57. Salmon Croquettes 58. Salmon Fettuccine 59. Salmon in Parchment 60. Salmon in Phyllo 61. Salmon in Tomato Sauce 62. Salmon Jerky 63. Salmon Loaf 64. Salmon Manicotti 65. Salmon Mousse 66. Salmon Newburg 67. Salmon Patties 68. Salmon Pie 69. Salmon Quesadillas 70. Salmon Quiche 71. Salmon Rosemary 72. Salmon Royale 73. Salmon Smoking Marinade 74.Salmon Souffle 75. Salmon Soup with Roasted Onion & Garlic 76. Salmon Spread I 77. Salmon Spread II

78. Salmon Stir Fry I 79. Salmon Stir Fry II 80. Salmon Sushi 81. Salmon with Cilantro 82. Salmon with Citrus Dill 83. Salmon with cucumber Dill Sauce 84.Salmon with Lemon Caper Sauce 85. Salmon with Orange Butter Sauce 86. Salmon with Raspberry Buerre Blanc 87. Salmon with Tomato Dill Marinara 88. Salmon-Corn Chowder 89. Smoked Salmon Crepes 90.Smoked Salmon Dip 91. Smoked Salmon Fettuccine 92. Smoked Salmon Omelet 93. Smoked Salmon Pasta 94. Smoked Salmon potato Cakes 95. Smoked Salmon with scalloped Potatoes 96. South of the Border Salmon 97. Spicy Smoked Salmon Bisque 98. Tarragon Tomato Roasted Salmon 99. Teriyaki Salmon 100. West Coast Smoked Salmon and Artichoke Dip 1. ALASKAN SALMON FRITTERS 1 can (7 1/2 oz.) salmon Milk 1 egg, slightly beaten 1 tsp. lemon juice 1 cup buttermilk baking mix (Bisquick) 1/2 tsp. seasoned salt 1/4 cup finely chopped celery 2 tbl. finely chopped green pepper 2 tbl. finely chopped onion Oil Drain salmon, reserving liquid; flake. Add enough milk to liquid to equal 1/2 cup. Combine with egg and lemon juice. Combine baking mix

and seasoned salt. Add liquid mixture. Blend in salmon and vegetables. Drop batter by spoonfuls into deep hot oil. Deep fry at 375 degrees about 3 minutes or until golden brown on both sides. Drain on paper towels. Serve with lemon wedge and tartar sauce or seafood sauce 2. ALDER PLANK SMOKED SALMON 3 pounds salmon fillet 1 tbl.freshly ground black pepper 1/8 cup packed brown sugar 1 tbl. water Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. You will find a recipe to make a brine on this site titled 'Basic Brine for Smoking Meat'. Also, submerge the alder wood plank in water and place a heavy object on it to prevent it from floating. Preheat an outdoor smoker for 160 to 180 degrees (70 to 80 degrees C). Remove the salmon from the brine, wash thoroughly under cold running water and pat the fish dry thoroughly with paper towels. Remove the wood plank from the water and lay the fish out on the plank. Season the fish with freshly ground black pepper to taste. Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.) During the last 30 minutes of smoking, combine the brown sugar with the water and mix well to form a pasty baste. Using a brush, apply this liberally to the salmon. 3. 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 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. 4. 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. 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. 5. BAKED DILLY SALMON 1-1/2 lbs Maine salmon steaks or skinless fillets 1 tsp dill weed 1/2 tsp onion salt 1 lemon, sliced Preheat oven to 425. Place salmon in a baking dish sprayed with cooking spray. Sprinkle with dill and onion salt and top with lemon slices. Cover and bake for 15-20 minutes, until flesh turns opaque. 6. BAKED SALMON 2 cloves garlic, minced 6 tbl. light olive oil 1 tsp. dried basil 1 tsp. salt 1 tsp. ground black pepper 1 tbl. lemon juice 1 tbl. fresh parsley, chopped 2 (6 ounce) Wild Salmon Dinner Fillets In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a

medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for about 1 hour, turning occasionally. Preheat oven to 375 degrees. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork. 7. BAKED SALMON IN SOUR CREAM 2 pounds of salmon fillets 3/4 cup sour cream salt and pepper to taste 1/3 cup mayonnaise 2 tbl. all-purpose flour 2 tbl. lemon juice 1/4 tsp. dill weed paprika 8 oz. cream cheese 1 clove fresh garlic (pressed) 1/3 cup white wine Preheat oven to 400 degrees. Grease a 9x13" baking pan. Arrange fillets in pan in a single layer. Blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic and wine with a whisk. Spread mixture over salmon fillets. Sprinkle with salt, pepper and paprika (to taste). Bake, uncovered for approximately 15 minutes or until fish flakes when checked with a fork. Makes about 4 servings. 8. BAKED SALMON WITH DILL DIJON SAUCE 1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick 3 tbl. extra-virgin olive oil Coarse kosher salt Freshly ground black pepper 1/2 cup mayonnaise 1/2 cup sour cream

3 tbl. minced fresh parsley leaves 2 tbl. Dijon-style mustard 2 tbl. minced fresh dill weed 2 tsp. freshly squeezed lemon juice Salt and freshly ground pepper to taste Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack. In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving. Bake salmon, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce. Approximately cooking times for salmon: 1/4 to 1/3-inch - 3 to 4 minutes 1/2 to 3/4-inch - 4 to 6 minutes 1 to 1 1/2-inch - 8 to 12 minutes 9. BARBECUED SALMON 4 4-6 oz. salmon steaks Sauce: 3 tbl. melted butter 1 tbl. lemon juice 1 tbl. white wine vinegar 1/4 tsp. grated lemon peel

1/4 tsp. garlic salt 1/4 tsp. salt 1 dash hot pepper sauce 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. 10. BEER BATTERED SMOKED SALMON RECIPIE 1 12 oz. can of beer 1 cup of dry pancake mix 2 lbs. of smoked salmon Mix 1 cup of beer and 1 cup of pancake mix. Cut the fish into 1" squares and coat with the batter mix. Deep fry until golden brown. 11. NEW ENGLAND SALMON CHOWDER 1 lb. can pink or red salmon, drained 3 med. potatoes, peeled and sliced thin 2 cups boiling water 1/2 tsp. salt 2 tbl. butter 2 med. onions, chopped fine 3 tbl. all purpose flour 1/8 tsp. pepper 3 cups milk In a saucepan, add salt to boiling water. Add potatoes and cook until

almost done. Melt butter, add onions, and cook until transparent. Stir in flour and pepper; add the potatoes and salted water. Simmer 15 minutes. Remove skin and bones from salmon; add to potatoes. Stir in milk. Heat to just a boiling point. 12. BLACKENED SALMON 2 tbl. ground paprika 1 tbl. ground cayenne pepper 1 tbl. onion powder 2 tsp. salt 1/2 tsp. ground white pepper 1/2 tsp. ground black pepper 1/4 tsp. dried thyme 1/4 tsp. dried basil 1/4 tsp. dried oregano 4 salmon fillets, skin and bones removed 1/2 cup olive oil In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 cup olive oil, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 the remaining olive oil. In a large, heavy skillet over high heat, cook salmon until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining olive oil, and continue cooking until blackened and fish is easily flaked with a fork. May finish the salmon in the oven after blackening it on the stove. 13. BRINE FOR SMOKING SALMON 1 gallon water 1 cup salt (Sodium Chloride) 1/4 cup sugar (Brown or Honey) 2 tbsp. (per gallon) liquid Seafood Seasoning for added flavor (garlic &

lemon, onion, or regular flavor). If the fish is to be eaten right after smoking you can reduce the amount of salt used in brine. The salt is used for preservation. The fish should be brined for 3 to 4 hours in cold brine and then be air dried in a refrigerator for several hours. The sugar in the brine will form a coating on the surface of the fish which will help keep the moisture in the meat. 14. BROILED SALMON BURGERS 2 cups fine soft bread crumbs 2 lg. egg whites 1/4 cup chili sauce 1 tbl. fresh lemon juice 1/4 cup minced green onions 1/2 cup finely grated cheddar cheese 1/4 tsp. ground black pepper 1 (15 1/2 oz.) can salmon, skinned, boned and drained 1 tbl. butter, melted Combine crumbs, egg whites, chili sauce, lemon juice, onions, cheese, and pepper in medium size bowl and mix well. Flake salmon into bowl and blend gently. Form salmon mixture into 5 patties. Melt butter in non-stick skillet. Pan fry the patties over medium low heat about 5 minutes on each side or until golden brown. Patties may also be brushed with melted butter and oven-broiled, 3-4 inches from heat. Serve in toasted whole wheat buns with extra chili sauce. Yields 5 burgers. 15. BROILED SALMON WITH TARRAGON Four salmon fillets, about 1-inch thick, and 6-ounces in weight 4 tsp. tarragon mustard 1 cup of dry bread crumbs 2 tbl. butter 1/4 cup grated Parmesan cheese

Juice of one lemon Salt and pepper to taste Directions: Rinse salmon with cold water and pat dry. Coat each fillet with approximately one teaspoonful of tarragon mustard. Lightly brown the bread crumbs in butter and the other ingredients except lemon juice. Evenly divide the crumb mixture on top of each fillet. Place fillets on cookie sheet. Place cookie sheet in upper third of oven, but not too close to broiler element, as crumb mixture will burn before fish is cooked through. Broil approximately ten minutes or until fish flakes easily when tested with a fork. Squeeze 1/4 lemon on each piece and serve. (Alternately, you may bake for 15-20 minutes in a 375-degree oven and then broil until crumb mixture in golden). 16. CAJUN-STYLE ALASKA SALMON 1/3 cup butter 2 tbl. Cajun Blackened seasoning mix 1 tbl. minced garlic 1/2 cup vermouth 1/4 cup finely chopped pecans or walnuts 4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary lemon wedges Melt butter in large skillet over medium –high heat. Stir in Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Add vermouth. Cook for 3 minutes, stirring constantly. Add Alaska Salmon fillets or steaks. Cook for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Squeeze lemon over salmon and serve immediately. Makes 4 servings. 17. CAMPERS SALMON BAKE 2 Salmon Fillets

1 tsp. salt 1 tsp. pepper 1 tsp. garlic powder 1 can sweet corn 1 lb. frozen hash browns 1 green pepper, chopped 1 med. onion, chopped 1/2 c. butter Butter sheet of aluminum foil. Season salmon with salt, pepper and garlic powder. Drain corn. Mix corn, hash browns, green pepper and onion. Place 1 salmon fillet on aluminum foil, cover with hash brown mixture and top with pats of butter. Place second fillet on top of this and dot with more butter. Wrap aluminum foil around salmon and hash brown mixture and seal tightly. Poke holes in foil to allow steam to escape. Place on charcoal grill over medium high heat and cook until fish flakes easily with a fork; about 10 to 15 minutes. NOTE: Can also be baked in 350 degree oven for about 10 to 15 minutes or until fish is done. 18. CHARBROILED SALMON 1/2 cup soy sauce 2 tbl. red or white wine 1/2 tsp. ground ginger 1 minced garlic clove 1/2 tsp. ground black pepper 2 lbs. salmon steaks 4 sprigs fresh parsley, for garnish 4 slices lemon, for garnish Combine soy sauce, wine, ginger, and black pepper in a large, resealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air, and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours. Preheat an outdoor grill for medium high heat. Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices.

May also wrap salmon in foil, spoon on some of the marinade and bake for 20 minutes at 350 degrees. 19. 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. 20. CHILI-LIME MARINATED SALMON 1/2 cup rice vinegar 1/2 cup fresh lime juice 1/4 cup grape seed oil 1 cup sweet Thai chili sauce (available in Asian specialty markets) 1/4 cup black sesame seeds Combine all ingredients. Marinate 1-inch cubes of fish for 1 hour or longer. Grill on the barbecue or saute in a pan or wok. Skewer on bamboo or rosemary skewers. Makes 2 cups marinade. 21. 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. 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. 22. COLD POACHED SALMON WITH DILL SAUCE 4 salmon steaks, 1 inch thick (about 2 1/2 lbs.) 3 chicken bouillon cubes 2 tbl. white wine vinegar 1 med. onion, sliced 1 bay leaf Dill weed Salt and pepper In 12 inch skillet combine 4 cups boiling water, bouillon cubes, vinegar, onion, bay leaf, 1 teaspoon salt, a dash of pepper and 1 teaspoon dill weed. Bring to a boil, reduce heat to low - cover and simmer 5 minutes. Add salmon. Cover and simmer 8 minutes. Remove with slotted spoon. Cool. Refrigerate. SAUCE:

1 cup mayonnaise 2 tbl. dill weed Mix together until well blended. 23. CREOLE 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; 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. 24. CURRIED SALMON 1 medium onion, sliced thin 1 tbl. butter 2 tbl. flour 1/4 tsp. curry powder 1 cup milk 2 cups cooked salmon Cook onion slices to golden brown in butter. Add flour and curry powder, stir and cook until bubbly. Add enough milk to make cream sauce of desired consistency.

Add salmon which has been skinned, boned and broken into pieces. Serve over steamed rice. 25. CURRIED SALMON SALAD 3/4 to 1 pound salmon steak or fillet 1 Tbl. fresh lemon juice 6 Tbl. mayonnaise 1 tsp. minced or grated fresh ginger 3/4 tsp. curry powder 2 cloves garlic, minced or pressed 1/2 red delicious apple, cored and diced 1/4 cup diced green bell pepper 3 Tbl. raisins 4 large crisp lettuce leaves Cooking Instructions: Preheat the broiler. Brush the salmon evenly with 1 teaspoon of the lemon juice and set on a lightly oiled baking sheet. Broil 2 to 3 inches from the heat until just opaque through, 7 to 10 minutes, turning steaks once. When cool enough to handle, remove and discard bones and skin. Cut the salmon into 3/4-inch pieces. In a medium bowl, stir together the remaining lemon juice, mayonnaise, ginger, curry and garlic. Gently fold in the salmon, apple, bell pepper and raisins. Lay the lettuce leaves on individual plates and mound the salmon salad on top. 26. CURRIED SALMON WITH FRUIT 1 cup white wine 4 green onions diagonally cut 1 bay leaf 1 tbl. butter 1-2 tsp. curry powder

2 ripe pears or apples, cored and sliced 1 red pepper, julienne cut 1 1/2 lbs. salmon fillets In large, deep skillet, combine wine, green onions, bay leaf, butter and curry powder. Heat to boil. Add fruit and vegetables. Simmer 5-10 minutes or until tender-crisp. Remove fruit and vegetables onto platter and keep warm. Discard bay leaf. Add salmon to liquid in skillet and cover. Steam until fish flakes when tested with fork. Place fish on serving platter over vegetables and fruit. Drizzle any remaining liquid over all. Makes 4-6 servings. 27. DEEP FRIED SALMON 2 cups biscuit mix 1 tsp. dried dill weed 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 2 cups (16-ounces) beer or lemon-lime soda 2 eggs, slightly beaten 2 to 3 pounds salmon fillets cut into serving-size pieces Additional biscuit mix In a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together. Add beer and eggs and mix well. Dredge fish fillets in additional biscuit mix and immerse in the prepared batter. Refrigerate fillets in the batter for 20 to 30 minutes. Heat deep-fat fryer to 375 degrees. Remove fillets from the batter one at a time, allowing excess batter to drip off. Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes. (Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.) Drain on paper towels. Serve hot. Serves 6 to 8.

28. DELICIOUS SALMON CASSEROLE 1 cup uncooked elbow macaroni 2 cans (6 ounce) tuna, drained [or 1 can (14.75 ounces) salmon, drained and boned] 1 small can of peas, drained 4 large carrots, peeled and sliced 5 tbl. butter 1/2 cup seasoned dry bread crumbs 1/4 cup onion, sliced 1/4 cup unsifted all-purpose flour 1 1/2 tsp. salt 1/8 tsp. pepper 2 1/2 cups milk 3/4 cup sharp Cheddar cheese, grated Preheat oven to 375 degrees. Cook sliced carrots as usual and drain. Set aside. Cook macaroni according to package directions. Drain and set aside. In 2-quart casserole dish, combine macaroni with tuna, carrots and peas. Mix well. Melt butter. In small bowl, mix one tablespoon of melted butter with bread crumbs. Set aside. Using remaining 4 tablespoons of butter; and in a pan, saute onion until golden (about 5 minutes). Remove pan from the stove. In the same pan, add flour, salt and pepper. Stir until smooth. Then gradually stir in milk. Replace pan on stove. Bring milk mixture to a boil. Boil for one minute. Reduce heat. With pan still on stove, add cheese. Stir mixture until cheese is melted. Pour cheese sauce over the tuna mixture in the 2-quart casserole dish. Mix well. Sprinkle buttered crumbs over top of casserole. Bake for 20 minutes or until golden-brown.

29. EASY SALMON STEW 7 strips bacon 7 potatoes, diced 1 can salmon 2 to 4 c. onion, chopped 1 can tomato soup Salt to taste Pepper to taste Fry bacon, cook onions in droppings until tender. Add potatoes and cover with water. Simmer covered until done. Add crumbled bacon, tomato soup, and salmon. Season (may add milk to this if desired). 30. 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. 31. GINGER MARINATED SALMON 4 Maine salmon steaks or fillets (6-8 oz each) Ginger Marinade:

1/4 cup soy sauce, low sodium 1 tbsp brown sugar 1/2 tsp dry mustard 3/4 tsp fresh ginger, grated 2 tbsp dry sherry white pepper Salmon Mix marinade ingredients and place salmon in mixture in shallow baking dish. Marinate, covered, in refrigerator for about an hour, turning at least once. Baste, place in pre-heated 350 degree oven for about 10 minutes. Baste; cook 5-10 more minutes, to taste. Salmon is cooked when it flakes easily. 32. GRILLED SALMON WITH DIJON SAUCE For a quick easy salmon marinade: Mix 2 parts plain yogurt with 1 part Dijon mustard. Add a few pinches of dill. Spread the mixture on the salmon right before grilling. Save some extra sauce for passing. 33. HAWAIIAN MARINATED SALMON WTH MANGO SALSA Pineapple Marinade 1/4 cup pineapple syrup 1 tbl. soy sauce 1 tsp. grated ginger root 1 small clove garlic, pressed 2 tablespoons rice wine, sherry, or sake 4 salmon fillets, about 6 ounces each Combine the marinade ingredients. Coat the salmon with the marinade

and let sit for 30 minutes. Grill the salmon until done to your liking. Note: Attention must be paid to the cooking of this tender, sweet fish. The coals should be burned rather low before placing the salmon on the grill. If the fire sizzles too hot, spray a mist of water on the coals. To test for doneness, "push" on the fish at its middle. The fish is cooked when it gently flakes away from your finger. Mango Salsa: 1/4 cup mango syrup 2 ripe mangoes, peeled and diced 1/4 cup minced red onion 1 or 2 jalapeno peppers, finely chopped 1/4 cup chopped cilantro 1 tsp. grated lime zest (1 lime) 1 tsp. grated ginger root 2 tbl. lime juice (juice of 1 lime) 1/2 tsp. salt Toss all of the ingredients together in a bowl and serve. 34. HONEY GLAZED SALMON 1 lb. fresh salmon fillets 2 tbl. olive oil 1/4 cup honey 1 clove garlic, crushed 1 tbl. chili powder Heat the oil in a skillet. Add the salmon and saute until nearly done. Meanwhile, mix the honey, garlic and chili powder. Just before the fish is done, pour honey mixture over it. It will bubble up in the olive oil and form a glaze you can spoon back over the fish. Serve at once. Serve with a slice of lime.

35. HONEY MUSTARD GLAZED GRILLED SALMON 6 ounces salmon fillets, brushed with oil 2 tbl. honey 2 pinches Dry Coleman's Mustard 2 tbl. water, warm 2 tsp. soy sauce 1 pinch salt, to taste 1 pinch black pepper, to taste Honey-Mustard Glaze: In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste. Prepare the Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once. 36. HOT ALASKAN SALMON MELTS 1 (15 1/2 oz.) can Alaska salmon 1/3 cup mayonnaise 2 tbl. each minced parsley & onion 2 tbl. drained, chopped pimiento 2 tsp. lemon juice Dash pepper 3/4 c. shredded cheddar cheese, divided 8 slices French bread Drain salmon; break into large chunks. Add mayonnaise, parsley, onion, pimiento, lemon juice and pepper; toss gently to mix. Fold in 1/2 cup cheese. Spread about 1/4 cup mixture on each slice of bread. Sprinkle remaining cheese over salmon mixture. Broil about 6" from heat 3 to 4 minutes or until cheese melts and tops are golden. Makes 6 to 8 servings.

37. HOT KIPPERED SALMON 2 salmon fillets (about 2 lbs. each) 4 tsp. salt Pepper to taste 2 tbl. plus 2 tsp. brown sugar 2 tbl. liquid smoke Place fillets skin side down, side by side, in a greased shallow baking pan. Sprinkle with salt, pepper and brown sugar; drizzle with liquid smoke. Cover and refrigerate 4-8 hours. Drain any liquid. Bake at 350 degrees for 30-45 minutes or until fish flakes with a fork. 38. HOT SALMON IN CRESCENT ROLLS 1 lb. can salmon, drained & flaked 12 oz. cream cheese 2/3 c. chopped celery 1/4 c. minced instant onion 2 tbl. lemon juice 1/2 tsp. garlic powder 1/2 tsp. salt 1/4 cup melted butter 1/4 cup Parmesan cheese 2 (8 oz.) cans crescent rolls Preheat oven to 375 degrees. Combine the first seven ingredients; mix well. Separate the crescent rolls into triangles, dividing each triangle in half. Place 1 tablespoon of the salmon mixture on each half and fold over. Pinch the edges. Bake on an ungreased cookie sheet. Brush with melted butter and sprinkle with the cheese. Bake 15 to 18 minutes. 39. IMPOSSIBLE SALMON PIE 1 (15 1/2 oz.) can salmon, drained & flaked

1 med. onion, chopped (approx. 1/2 cup) 1/2 cup green pepper, chopped 1/2 cup Swiss cheese, shredded 1 1/2 cup milk 3/4 cup buttermilk baking mix 3 eggs 1/2 tsp. salt 1/2 tsp. pepper Sprinkle salmon, onion, green pepper and cheese evenly in lightly greased pie plate 10 x 1 1/2 inch or quiche dish. Beat remaining ingredients until smooth, 15 seconds in blender or high speed or 1 minute with hand beater. Pour evenly into pie plate. Cook pie uncovered in 400 degree oven preheated until knife inserted in center comes out clean, about 30 minutes. 6 servings 270 calories per serving. 40. INDIA SPICED SALMON 1 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. ground turmeric 1/2 tsp. dried thyme 1/2 tsp. fennel seeds, crushed 1/2 tsp. black pepper 1/4 tsp. cinnamon 1/8 tsp. cloves 4 (6-ounce) salmon filets (about 1 1/4 inches thick) 1/2 tsp. salt 1 tsp. olive oil 1/4 cup plain yogurt 4 lemon wedges Heat oven to 400 degrees. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt. Dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add filets, skin sides up. Cook 5 minutes or until bottoms are golden. Turn fillets over. Bake at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Serve with yogurt and

lemon wedges. 41. ISLAND SALMON 1 whole dressed salmon, 3-5 lbs. 1 cup soy sauce 1/2 clove garlic, crushed 1/4 cup brown sugar 1 tsp. dry mustard lemon slices dill weed Mix soy sauce, garlic, brown sugar and mustard and pour over salmon in a large plastic bag with a tight seal or in a baking dish. Marinate salmon. Turn it frequently, for 1/2 an hour. Before baking, pour off and reserve marinade to use as a baste during the last 10 minutes of baking. Lay lemon slices across the fish. Add a sprinkling of dill weed. Bake 15-30 minutes at 325 degrees until fish is barely cooked through. 42. ITALIAN BOW TIE PASTA 2 tbl. olive oil 2 cloves garlic, peeled and squashed with the blade of a knife 7-1/2 oz. canned or fresh cooked salmon 1-14 oz. can Italian plum tomatoes, crushed 1/2 chili pepper, broken into small pieces or 1/4 tsp. chili pepper flakes 2 tbl. fresh Italian parsley, chopped Salt 1 pound bow tie pasta 6 quarts of water Heat the olive oil in a saucepan over medium heat. Add the garlic and brown lightly Add the salmon. Cook for a few minutes over low heat, stirring constantly with a wooden spoon. Add the tomatoes and chili pepper.

Simmer for about 10 minutes. Meanwhile cook the pasta. Drain reserving 1/4 cup of the water. Place the pasta in a large warm bowl and pour sauce over it. If the pasta seems a little too dry, add a little of the reserved liquid until desired moistness is achieved. 43. JIFFY SALMON PATTIES 1 can of pink salmon 1 egg 1/2 cup fresh bread crumbs 1 tsp. Old Bay Seasoning Salt and pepper to taste Pick any bones out of the salmon. In a mixing bowl, beat egg and add the salt, pepper, Old Bay, bread crumbs and salmon. Gently mix until just combined. Drop mixture by large spoonfuls into the hot shortening and press flat with a spatula. Cook until golden brown on each side, about 3-5 minutes. 44. LEMON CAPER SALMON 4 (6 ounce) fillets salmon 2 tbl. olive oil 2 tbl. capers 1/8 tsp. salt 1/8 tsp. ground black pepper 4 slices lemon 2 tbl. lemon juice Preheat a large heavy skillet over medium heat for 3 minutes. Coat salmon with olive oil. Place in a skillet and increase heat to high. Cook for 3 minutes. Sprinkle with capers, lemon juice and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Transfer salmon to

individual plates, and garnish with lemon slices. 45. MAPLE GLAZED SALMON 1/4 cup maple syrup 2 tbl. soy sauce 1 clove garlic, minced 1/4 tsp. garlic salt 1/8 tsp. black pepper 1 pound salmon In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork. 46. NORTHWEST SALMON 4 salmon fillets 1/4 cup hazelnuts, broken 3 Juniper berries, crushed 1/2 cup brandy 1/2 cup cream Sauté salmon steaks and remove from pan. Add hazelnuts and Juniper berries. Deglaze with brandy. When mixture is reduced and alcohol is gone, add cream and cook until thickened. Salt to taste. Pour over warm salmon steaks. NOTE: You can add broken Oregon hazelnuts to any quick sauce to achieve a nutty flavor. (It must be a quick sauce to maintain the crunch.)

47. ORANGE DRUNKEN SALMON 1/4 cup bourbon 1/4 cup fresh orange juice 1/4 cup low-sodium soy sauce 1/4 cup packed brown sugar 1/4 cup chopped green onion 3 tbl. chopped fresh chives 2 tbl. fresh lemon juice 2 cloves garlic, chopped 4 (6 ounce) salmon fillets (about 1 inch thick) cooking spray Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally. Prepare grill or broiler. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. 48. POACHED SALMON IN WINE CREAM SAUCE 2 tbl .butter 1 small onion (sliced coarsely) 1 carrot (sliced) 4 tsp. lemon juice 1 cup dry white wine 1 1/2 cups water 1 bay leaf 6 cloves 1/4 tsp. dried thyme leaf 1/2 tsp. salt 4 salmon steaks (1 inch thick) 1 tbl. butter

1 tbl. flour 2 tbl. dry white wine 1/2 tsp. lemon juice 1/2 cup whipped cream seasoning Melt 2 tbl. butter in a large skillet. Saute the onions until tender. Stir in the carrot, 4 tsp. lemon juice, 1 cup white wine, water, bay leaf, cloves, thyme, and 1/2 tsp. salt. Bring to a boil. Reduce heat and simmer for 10 minutes. Add the salmon steaks to the skillet and poach gently until the fish begins to flake easily with a fork. Cover pan if liquid doesn't cover the steaks. Remove fillets to a hot platter. Strain and reserve 1/2 cup of the liquid the salmon was cooked in. Melt 1 tbl. of butter in a saucepan and gradually stir in 1 tbl. of flour. Cook while stirring for 1 minute. Gradually stir in the reserved fish stock, 2 tbl. white wine, and 1/2 tsp. lemon juice, stirring until smooth. Simmer for 5 minutes stirring occasionally. Stir in the whipping cream and simmer until the sauce is thickened. Season and pour over the salmon steaks. 49. POACHED SALMON PESTO 2 (8 oz.) salmon patties 2 pinches of fresh rosemary 1 bunch of fresh basil 1/4 cup. white wine 1/4 cup water 1/4 cup skim mozzarella cheese 2 tbl. of olive oil 1/4 cup non fat milk Place salmon in saute pan and cook over a medium flame. Pour white wine and water into pan. While fish cooks, puree all other ingredients at the same time. Puree until ingredients look like a green mud. Wait until salmon turns into milky white color before removing from pan. Once salmon is removed from pan, add the pureed ingredients into the pan until they are reduced to a thick paste. Pour paste along the sides of the fish so as to not hide its beautiful color. Serves 4.

50. POACHED SALMON PICCATA 1/2 cup water 2 tsp. lemon juice 1/8 tsp. chicken broth granules 2 (4 to 6 oz. each) Salmon steaks or fillets, thawed if necessary 1 tbl. butter 1 tbl. capers black pepper, to taste chopped parsley, for garnish cooked noodles, optional Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired. Makes 2 servings 51. POLYNESIAN SALMON 4 (4 ounce) fillets salmon 2 cups orange juice 1 egg, beaten 1 (7 ounce) package flaked coconut 4 tbl. orange marmalade 1 tbl. Dijon mustard Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight. Preheat oven to 350 degrees. Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the

preheated oven, until coconut is golden brown and fish is easily flaked with a fork. In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon. 52. SALMON QUICHE 1 egg 1/4 pt. cream or milk 1 med. onion, grated 3 oz. grated cheese 7 oz. can salmon, flaked 8 oz. short crust pastry Salt & pepper Parsley Whisk together egg, cream and seasoning. Put onion, cheese and salmon into egg mixture and stir together. Line a 9 inch flan tin with pastry. Pour filling and cook at 400 degrees for 15 minutes. Turn down to 350 degrees and cook for 20 minutes. Garnish with parsley. 53. SALMON AND CHEESE ROTINI 3 tbsp. butter Garlic 3 tbl. flour 1 tsp. salt 1 tsp. dry mustard 1 (14 3/4 oz.) can salmon Milk 2 1/2 cups shredded Wisconsin Colby or cheddar cheese 1 lb. pkg. Creamette rotini, uncooked 3 tbl. softened butter 2-4 green onions cut into 2" long strips Drain salmon and reserve juice. Remove skin and bones also. In a

medium saucepan, heat butter and garlic. Stir in flour, salt and dry mustard. Add milk to reserved liquid to equal 2 1/4 cups. Blend into flour mixture. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Add salmon. Heat through. Prepare rotini according to package directions; drain. Add softened butter; toss to coat. Arrange on warm serving platter. Spoon hot salmon mixture over rotini. Top with green onion strips. Garnish as desired. Serve immediately. 54. SALMON BALL 8 oz. cream cheese, softened 1 tbl. lemon juice 1 tsp. prepared horseradish 1 sm. onion, chopped finely 15 oz. can salmon, drained Chopped parsley Chopped pecans Mix together salmon with cream cheese, lemon juice, horseradish, and onion. Refrigerate until firm. Mix parsley and pecans together. Form salmon mixture into ball and roll in pecan-parsley mixture. Serve with crackers. 55. 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. 56. SALMON CASSEROLE 15 oz canned salmon 3 green onions, sliced 1/2 cup half & half 2 tbl. butter 2 stalks celery, sliced fine 1 dash black pepper 1 dash salt 1 Tbl. butter 1 dash Tabasco sauce 1 cup cooked white rice 2 Tbl. lemon juice 8 oz. canned green peas Celery, sliced 1 cup Cheddar cheese, shredded Preheat the oven to 350 degrees. Drain the salmon, reserve the liquid. Flake the salmon, removing all the bones. Melt the butter in a skillet .Saute the onion and celery until just soft. Combine the salmon, cooked rice, sauteed onion, sauteed celery, peas, salmon liquid and cheddar in a bowl. Beat the eggs and half & half together. Stir in the seasonings. Mix in the lemon juice. Add to the salmon mixture. Turn the mixture into a lightly greased baking dish. Bake until set and lightly browned on top.

57. SALMON CROQUETTES 15 oz canned salmon 1 egg 1/4 cup flour 1/4 cup potato flakes 1 small onion, grated Black pepper 1 tsp. baking powder Drain salmon, reserving 1/4 cup liquid. Remove skin and bones. Place salmon in mixing bowl, breaking up into smaller pieces. Add egg, mixing thoroughly. Stir in flour. Blend in potato flakes, onion and black pepper. Combine baking powder and reserved 1/4 cup liquid. Stir into salmon mixture until well combined. Form mixture into 24 croquettes. Drop into deep hot oil and fry with out crowding for 3-5 minutes or until golden brown on all sides. Drain on pepper toweling. Garnish with dill and lemon wedges. *if mixture is not easy to shape, cover and chill for 30 to 40 minutes. 58. SALMON FETTUCCINI 5 cloves garlic, peeled & minced 1 tbl. olive oil 2 cup half & half Sour cream Pinch sweet basil Salt & pepper 1 cube Frigo Parmesan cheese, grated 3 cup. flaked salmon 1 pkg. fettuccini, cooked Saute garlic in oil until limp; add 1 cup half & half, basil, salt and pepper. Add 2-3 tablespoons sour cream and half grated Parmesan cheese. Combine the cooked fettuccini with sauce. Add flaked salmon which has been slightly warmed in the microwave. Stir gently. Add rest of half & half and more sour cream is desired. Top each serving with

Parmesan cheese. 59. SALMON IN PARCHMENT 1 cup thinly sliced leeks, white and pale green parts only 4 (6 ounce) fillets boned, skinned salmon 1/2 pound fresh chanterelle mushrooms, cleaned and sliced 2 teaspoons olive oil 1/4 cup dry white wine Salt and pepper Directions Cut four 13- by 15-inch rectangles of cooking parchment or foil. Fold each rectangle in half crosswise; starting from fold, cut out a half-heart 7 inches wide and 13 inches long. Open each and lay flat. Divide leeks equally among hearts, mounding them on one half of each. Rinse salmon and pat dry. Place one piece on each mound of leeks. Top equally with chanterelles. Drizzle each stack with 1/2 teaspoon olive oil and 1 tablespoon wine; sprinkle generously with salt and pepper. Fold bare half of each parchment heart over fish and vegetable stack so that cut edges meet evenly. Fold and pleat packet edges to seal: Starting at top of heart, fold a 1/2-inch section of edge up and in; holding this section down, fold next section up and in, slightly overlapping first to form a pleat. Continue folding and pleating edge until you reach bottom of heart; twist point to secure. Transfer packets to a 14- by 16-inch baking sheet. Bake in a 400 degrees F regular or convection oven until a thermometer inserted through parchment into center of fish reaches 140 degrees F, about 10 minutes. Place each packet on a dinner plate. Open at the table, taking care to avoid steam. Add salt and pepper to taste. NOTE: To clean leeks, cut in half lengthwise and flip layers under cold running water to flush out grit. Hedgehog and oyster mushrooms also work well in this dish.

60. SALMON IN PHYLLO 4 (6 ounce) fillets salmon, with skin and bones removed 8 sheets phyllo dough 1/2 cup melted butter salt to taste pepper to taste 4 tbl. Dijon mustard Preheat oven to 375 degrees. Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely. Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard. Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon. Bake in preheated oven for 20 minutes or until phyllo dough is golden brown. 61. 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. 62. SALMON JERKY Fillet and skin the salmon (chums are excellent for jerky) and cut them into 1/4 to 1/2-inch strips, cut length wise, not cross section like a steak. Make a brine from 1 cup non-iodized salt, 3 cups sugar, 1/4 cup of soy sauce, and 1 gallon of water. This is just a starting point for the salt-sugar brine; you can adjust this for your own taste. Plenty of sugar is the key. Soak the fish in the brine for 8-10 hours, and refrigerate. Drain and rinse with fresh water. At this point, put the strips in a plastic colander and let drain for about an hour, or you can place them on smoker racks and pat dry them with a paper towel, (spray the racks with Pam first). Sprinkle some red pepper flakes on the salmon strips if you like them hot. Black pepper works well also. After the salmon strips have set on the rack for an hour or two, place them in the smoker and burn 3 pans full of alder chips and continue to dry the salmon strips until they are toughened to the way you want them, can be 8 hours or more. 63. SALMON LOAF 2 x 7-1/2 oz. canned salmon 1 cup cooked rice 1/2 tsp. salt 1 1/2 tsp. instant minced onion 2 Tbl. chopped dill pickle 2 eggs, well beaten butter or margarine

Flake salmon and combine with remaining ingredients except butter. Spoon salmon-rice mixture into prepared pan and dot with butter. Place in greased loaf pan and bake at 350 degrees for 1 hour. 64. SALMON MANICOTTI 8 manicotti shells 2 cups cooked flaked salmon 1 cup grated cheddar cheese 1 cup grated mozzarella cheese 1 tsp. lemon juice 6 tbl. sour cream 1/2 onion finely chopped 10 ounces tomato sauce Cook manicotti shells according to package directions. Do not over cook. In a bowl mix remaining ingredients except tomato sauce. Stuff shells with mixture. Pour about 3/4 of the tomato sauce over the bottom of a large pan and place shells on top. Spread the remaining sauce over the top of the shells to keep moist. Bake at 350 degrees about 20 minutes or until sauce is bubbly and cheese is melted. If desired, sprinkle more cheese on the top while baking. 65. SALMON MOUSSE 1/2 cup butter 1/2 cup flour 2 cup canned chicken broth 2 cup milk 4 envelope Knox gelatin 1/2 cup water Hot sauce

2 cans (15 oz.) red salmon 1 cup chopped celery 2 tbl. Worcestershire sauce 4 tsp. grated onion 2 tbl. lemon juice 1 cup mayonnaise 2 cups heavy cream Melt butter and add flour. Stir until blended. Bring broth and milk to a boil and add flour mixture slowly. Stir vigorously with wire whisk. Soften gelatin in cold water and, when softened, add some hot sauce. Stir until gelatin is dissolved and all well blended. Blend in flaked salmon, celery, Worcestershire sauce, salt, onion, lemon juice and mayonnaise. Refrigerate until this begins to set. Fold in whipped cream and pour into oiled 12 cup mold or two 6 cup molds. Refrigerate. A fish mold is appropriate! 66. SALMON NEWBURG 1-1/2 cups salmon, cooked or canned 4 tbl. butter 4 tbl. flour 2 cups milk 2 egg yolks 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup sherry wine dash of Tabasco Flake fish in large pieces. Melt butter in a pan and blend in flour but do not brown. Slowly add milk. Stir constantly and cook over medium heat until slightly thickened and smooth. Add fish. Remove from heat and slowly add the beaten egg yolks. Return to heat and cook for 2-3 minutes longer. Add salt and pepper. Just before serving add the wine and Tabasco. Serve over rice.

67. SALMON PATTIES 2 cups cooked salmon 1/2 cup chopped onions 2 tbl. butter or margarine 1 tbl. lemon juice 1/2cup o bread crumbs or crackers 3 drops Tabasco 2 eggs Fry the onion lightly in a little butter Flake the salmon and mix with the onions, eggs, lemon juice, bread crumbs, salt, and hot sauce Form into patties; if you wish, they may be rolled in additional bread crumbs Fry in butter or margarine until browned. Serve with lemon slices. 68. SALMON PIE Ingredients: One can of (6 ounces) skinless boneless pink salmon, well drained 1 cup water 1 tsp. or 1 cube chicken-flavored bouillon 1 cup frozen vegetables 1 cup milk 2 tbl. cornstarch 1/2 to 1 cup shredded Cheddar cheese One can of (8 ounces) refrigerated crescent roll dough Directions: In a medium saucepan, combine water, vegetables and bouillon. Bring to a boil; cook for two minutes over medium heat. Dissolve cornstarch in milk; stir into vegetables and cook until thickened. Stir in salmon and cheese. Spoon mixture into four (one to 1-1/2-cup) individual pie pans or casserole dishes. Separate crescent dough into four rectangles; cut each rectangle into six strips. Firmly press topping, crisscrossing six dough strips over each potpie; trim excess dough. Bake pies at 375-degrees for 15 to 20 minutes.

69. SALMON QUESADILLAS 2 garlic gloves, minced 1 tsp. vegetable oil 1 can (14 3/4 ounces) salmon, drained, bones and skin removed 1 to 2 tsp. dried basil 1/2 tsp. pepper 1 tbl. butter or margarine, softened 4 flour tortillas (8 inches) 2 cups (8 ounces) shredded mozzarella cheese guacamole or salsa In a skillet, sauté garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, buttered side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup of salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges. serve with guacamole and/or salsa. 70. 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. 71. SALMON ROSEMARY Two large bunches fresh rosemary One large red onion, thinly sliced 2-pound salmon fillet cut from center of fish, skin on Directions: Preheat oven to 500-degrees. Wash the rosemary, and pat it dry. Place one bunch on a shallow baking sheet. Sprinkle the onion on top of the rosemary. With tweezers, remove any bones from the salmon. Season the salmon with kosher salt or regular salt, and ground black pepper. Place on the onion, skin side down. Cover the salmon with the remaining bunch of rosemary, saving a few sprigs for garnish. Roast for 20 minutes. The fish will be moist. Do not over cook. Remove the salmon from the oven. Transfer to a platter with the cooked onion. Serve with sprigs of fresh rosemary. 72. SALMON ROYALE 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. Bake at 400°F for 10 minutes per inch of thickness, measured at the thickest part, or until salmon flakes when tested with a fork. Makes 4 servings. 73. SALMON SMOKING MARINADE 1/3 cup sugar 1/4 cup non-iodized salt 2 cups soy or teriyaki sauce 1 cup water 1/2 tbl. onion powder 1/2 tbl. garlic powder 1/2 tbl. Tabasco sauce 1 cup dry white wine Combine the above ingredients in a non-metallic container. Soak salmon filets or steaks overnight (8 hours). Drain fish on paper towels before smoking. 74. 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. 75. SALMON SOUP WITH ROASTED ONION AND GARLIC 1-1/2 pounds salmon fillet 3 large sweet or yellow onions 2 Tbsp. olive oil 4 cloves garlic, whole and unpeeled 6 cups fish stock, chicken stock or water 1 tsp. black peppercorns 1 bay leaf, crumbled 1/2 cup dry white wine Pinch of salt Preheat the oven to 425°F. Peel and trim the onions and cut them in half crosswise. Set them cut-side up in a shallow baking dish and brush the tops with the olive oil. Bake in the heated oven until the onions are beginning to soften, about 20 minutes. Add the garlic cloves and continue roasting until the garlic and onions are soft, about 20 minutes longer. In a shallow pan combine 4 cups of the fish stock with the peppercorns, bay leaf, white wine and salt, bring to a boil and simmer for 2 minutes. Add the salmon fillets and simmer gently until the fish flakes easily at the thickest part, 8-12 minutes. Transfer the fish to paper towels and let cool. Strain the cooking liquid and set aside. When the fish is cool enough to handle, remove and discard the skin and bones. Break the salmon into large flakes with your fingers and set aside.

When the onions are cool enough to handle, coarsely chop them; don't worry about browned bits of onion as they will add the flavor to the soup. Split the skin of the garlic cloves and squeeze out the garlic. In a large pan, combine the onion, garlic and salmon cooking liquid with the remaining fish stock. Bring to a boil and simmer until the onions are soft, 15-20 minutes. Ladle about half of the soup to a food processor and purée, then return to the pan. Taste the soup for seasoning and spoon it into individual soup bowls. Top with the salmon pieces. 76. SALMON SPREAD I This creamy spread is actually a "lighter" appetizer, yet it is easy to make and special enough for company. One carton (8 ounces) fat free cream cheese spread 2 tbl. grated onion 1 tbl .lemon juice 1 tsp. prepared horseradish ? tsp. prepared mustard One can of (14-1/2-ounces) salmon, drained, bones and skin removed 2 tbl. minced fresh parsley Crackers or bread Directions: In a bowl, combine the cream cheese, onion, lemon juice, horseradish and mustard. Stir in the salmon. Sprinkle with parsley. Serve with crackers or as a sandwich spread. Recipe makes 2-cups of spread. 77. SALMON SPREAD II 2 large brown onions, fine sliced butter 1 tsp. sugar 1 large can of red salmon 1 cup sour cream 2 tbl. lemon juice

1 tsp. Worcestershire sauce pinch basil few drops Tabasco 1/4 tsp. salt Fry sliced onions gently in a little butter until soft, mix in sugar. Drain salmon, reserving liquid in case needed. Mash salmon; add onions and all other ingredients together. Make the spread very moist -if it seems too dry, add some of the juice from the salmon. Serve with potato crisps or savory biscuits. Makes about 2-1/2 cups 78. SALMON STIR FRY I 1 package (3-oz.) Oriental flavor ramen noodle soup 1 can (14.75-oz.) Alaska salmon, chunked and reserving liquid 2 tbl. cornstarch 1 1/2 cups cold water 2-3 tbl. soy sauce 1 tsp. sesame oil 1/2 tsp. garlic powder 1/4 tsp. ground ginger 1 tbl. vegetable oil 1 package (1-lb.) frozen mixed stir-fry vegetables 1 can (8-oz.) sliced water chestnuts or 1 can (15-oz.) baby corn, drained Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm. In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm. In large saucepan, heat oil over medium-high heat. Add frozen stir-fry vegetables and water chestnuts or corn. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through.

79. SALMON STIR FRY II 2 cups skinned uncooked salmon cut into strips 1 inch long and 1/2 inch wide 2 tbl. cornstarch 2 tbl. soy sauce for marinade 2 tbl. peanut oil 1 green pepper, thinly sliced 2 medium sized turnips, thinly sliced 8-10 stalks bok choy, sliced 1/2 pound mushrooms, sliced 1 6 oz package frozen or fresh pea pods 2 tbl. sherry 2 cups bean sprouts 4 tbl. soy sauce for stir fry dash of garlic powder In a bowl combine cornstarch and soy sauce and marinate salmon chunks for 1 hour. Heat oil in wok over high heat. Add salmon. Cook and stir until salmon is tender, about 4 minutes. Remove from oil. Add green pepper, turnips, bok choy, mushrooms and pea pods to oil in the wok. Cook and stir for 3 minutes. Add sherry, bean sprouts and 4 teaspoons soy sauce. Return salmon to mixture with a dash of garlic powder. Cook and stir for approximately 4 minutes longer. If desired, thicken with a little cornstarch and soy marinade. Serve with rice. 80. SALMON SUSHI 2 cups Japanese sushi rice 6 tbl. rice wine vinegar 6 sheets Nori (dry seaweed) 1 avocado - peeled, pitted and sliced 1 cucumber, peeled and sliced 8 ounces smoked salmon, cut into long strips 2 tbl. Wasabi paste

Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some Wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls. 81. SALMON WITH CILANTRO 1 clove garlic 1 cup loosely packed cilantro leaves 5 tablespoons olive oil juice of one lime salt and freshly ground pepper to taste 2 pounds salmon fillet, skin on 1 large ripe tomato, seeded and chopped Preheat oven to 400 degrees. Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or a food processor. Process until creamy. Brush a baking pan or sheet with the remaining oil and place the salmon on it. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper. Bake, uncovered, until the salmon is done. 82. SALMON WITH CITRUS DILL 1 orange, zest grated, juiced 1 lemon, zest grated, juiced

1 Tbl. olive oil 1 tsp. whole grain mustard 4 salmon steaks 2 Tbl. unsalted butter 2 Tbl. dill, chopped Combine orange and lemon zest and juice, oil and mustard in a bowl. Season with salt and pepper to taste. Place salmon steaks in a dish, pour over the mixture, cover and marinate 1-2 hours in the refrigerator. Combine butter, dill and salt and pepper to taste in another bowl. Place on a sheet of plastic wrap and roll up to form a log shape. Chill until firm, and then cut into 8 rounds. Preheat grill to medium. Grill salmon 15-20 minutes, turning and basting occasionally with marinade. 83. SALMON WITH CUCUMBER DILL SAUCE 1 lb. fresh salmon fillet 1 cup dry white wine (regular or non-alcoholic) 2 bay leaves 2 tbl. finely snipped fresh dill weed (or 2 tablespoons dried, crumbled) Pepper to taste Cucumber-Dill Sauce 2 medium cucumbers, peeled, seeded and cut into 1/2 inch slices (3 cups) 1 rib celery, including leaves, cut into 1/2 inch slices (1/2 cup) 3 tbl. snipped fresh dill weed or 1 tbl. dried, crumbled 1 tsp. extra-virgin olive oil 1/4 tsp. salt Pepper to taste Preheat oven to 350 degrees F. Rinse salmon and pat dry with paper towels. Put salmon in a glass baking dish just large enough to hold it and the wine. Pour wine over salmon, add bay leaves, and sprinkle with dill weed and pepper. Cover tightly with aluminum foil.

Bake salmon for 10 minutes per inch of thickness, or until it flakes easily when tested with a fork. Remove from oven and keep covered. For sauce, put ingredients in a large saucepan with enough water to cover the vegetables. Boil, covered, over high heat for about 30 minutes, or until celery is soft, stirring occasionally. Carefully ladle mixture into a food processor or blender and puree. To serve, spoon half the sauce onto a large serving platter. Place salmon on sauce. Spoon remaining sauce over salmon or serve on side. 84. SALMON WITH LEMON CAPER SAUCE 1/2 cup butter 3 tbl. minced fresh parsley 2 garlic cloves, minced 2 tbl. capers, rinsed and drained 2 tbl. grated lemon zest 1 tsp. salt 1/4 tsp. pepper 6 salmon steaks, 6 to 8 ounces each 1 tbl. extra virgin olive oil Preheat oven to 350 degrees. In a medium bowl, beat butter with an electric mixer until soft. Add parsley, garlic, capers, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Beat just to combine. Set lemon caper butter aside. Brush salmon with olive oil and season with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake until just opaque throughout, 15 to 18 minutes depending upon thickness of the Salmon Steaks. Serve the fish hot with cold lemon caper but 85. SALMON WITH ORANGE BUTTER SAUCE 4 salmon steaks (1 inch thick) 1/3 cup white wine 1/3 cup orange juice 1 clove garlic (minced)

3 green onions (chopped white parts only) 2 tbl. butter (melted) 1/4 cup butter 2 tbl. whipped cream seasoning Place the steaks in a bowl. Mix together the wine, orange juice, garlic, and onion. Pour over the salmon and marinate for 1 hour. Place the salmon steaks in a lightly greased broiler pan. Pour the marinade into a saucepan. Brush the salmon steaks with half the melted butter. Place the broiler pan with the steaks about 4 inches below the heat source and broil for 5 minutes. Turn the salmon steaks, brush with the remaining butter and broil for another 5 minutes. Meanwhile, bring the marinade to a rapid boil and reduce to about 1/3 cup. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Whisk in the whipped cream. If necessary warm the sauce gently over low heat (do not allow it to boil). Season and serve over the salmon steaks. 86. SALMON WITH RASPBERRY BEUERRE BLANC 4 pieces of fresh salmon 3/4 cup dry white wine 1/4 cup lemon juice 1-1/4 cups butter 1/4 cup shallots 1/2 cup fresh raspberries salt and pepper to taste Poach salmon in lemon juice and white wine on low heat in a covered pan. Allow to reduce to about 1/4 of the liquid that it was before. Remove salmon from the pan. Add shallots and raspberries to the white wine and lemon juice. Reduce for another couple of minutes. Start to slowly add the butter into the sauce, stirring constantly until desired consistency is reached. 87. SALMON WITH TOMATO - DILL MARINARA

3 tbl. olive oil 2 tbl. lemon juice 1 lb. fresh salmon fillets, cut into 1/2 inch thick medallions 2 med. shallots, chopped fine 1 med. garlic clove, chopped fine 1 (16 oz.) can salt-free whole tomatoes 1/2 c. rich, salt-free fish stock 1 tbl. double-concentrate tomato paste 1 tbl. finely chopped fresh dill weed 1 tbl. finely chopped fresh Italian parsley 2 tsp. sugar 1 bay leaf 1 tbl. chopped fresh chives In a mixing bowl, stir together 2 tablespoons of the olive oil with the lemon juice. Turn the salmon fillets in the mixture to coat them, and leave them to marinate for about 30 minutes, turning them 2 or 3 times. Preheat the broiler. When the salmon marinates and the broiler heats, prepare the sauce. In a large saucepan or skillet, heat the remaining olive oil with the shallots and garlic over moderate heat. When the vegetables begin to sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, dill, parsley, sugar and bay leaf. Simmer until thick but still slightly liquid, about 20 minutes. Serve over angel hair pasta. 88. SALMON-CORN CHOWDER 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 1 garlic clove, minced 1 can (14 1/2 oz.) chicken broth, divided 2 cups diced peeled potatoes 1 cup sliced carrots 1 tsp. seasoned salt, optional 1/2 teaspoon dill weed

1 small zucchini, thinly sliced 1 can (14 3/4 oz.) cream-style corn 1 can (12 oz. evaporated milk 2 cups cooked salmon chunks or 2 cans (7 1/2 oz. each) salmon, drained and bones removed In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini, simmer for 5 minutes. Add corn, milk and salmon and heat through. 89. 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. 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. 90. SMOKED SALMON DIP 2 cups of smoked salmon chopped onions to taste 1 tbl. Liquid Smoke 2 tbl. horseradish (creamed) to taste 1 tsp. lemon juice

8 oz. cream cheese pinch salt (Optional) 2 tablespoons of minced dill pickles OR 2 tbl. of jalapeno peppers Combine above ingredients in a bowl, blend until all ingredients are mixed well. Refrigerate at least two hours before serving. 91. SMOKED SALMON FETTUCINE 8 ounces dry linguine, fettuccine or spaghetti 6 ounces smoked salmon 2 green onions, thinly sliced 1 garlic clove, finely minced 1 tbl. butter or margarine 1 cup whipping cream 1 tbl. snipped fresh dill or 1 teaspoon dried dill weed 1 tsp. finely shredded lemon peel Freshly ground pepper to taste 2 tbl. freshly grated Parmesan cheese Freshly grated Parmesan cheese for accompaniment Lemon wedges for accompaniment Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm. Meanwhile, break the fresh salmon into chunks or cut the smoked salmon into thin bite-size strips; set aside. For sauce, in a large skillet cook the green onions and garlic in butter until tender. Stir in the whipping cream, fresh dill or dill weed, lemon peel and pepper. Bring to boiling; reduce heat. Boil gently about 5 minutes or until slightly thickened. Stir in salmon; heat through. Remove from heat. Gently stir in Parmesan cheese. Arrange pasta on individual plates or a large serving platter. Spoon the sauce over the pasta. Pass the Parmesan cheese to sprinkle over individual servings along with the lemon wedges.

92. SMOKED SALMON OMELET 8 eggs 1/4 cup milk salt to taste 2 tbl. butter 1 1-oz slice of smoked salmon 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. 93. SMOKED SALMON PASTA 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 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. Makes 4 servings.

94. SMOKED SALMON POTATO CAKES 2 pounds potatoes (peeled and cubed) 1 pound hot smoked salmon tips (bones and skin removed) 2 eggs (beaten) seasoning 4 green onions (finely chopped) 2 tbl. chopped fresh parsley or dill 1 1/2 cups bread crumbs vegetable oil Boil the potatoes until tender and then mash with a little milk and butter. Allow to cool to room temperature. Break the salmon into small flakes. Combine the salmon with the eggs, onions, parsley, and potatoes. Spread the crumbs on a cookie sheet. Form the salmon mixture into 8 1/2 cup balls and set on the crumbs. Press the balls to form 1/2 inch thick cakes, coating each side with the crumbs. Heat a large skillet and fry the cakes in oil for about 3 to 4 minutes until golden brown. Do not crowd the salmon cakes in the skillet. Keep salmon cakes warm in a 200 degree F. oven until all are cooked. 95. SMOKED SALMON WITH SCALLOPED POTATOES 12 oz. chopped smoked salmon 2 cups S 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 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. 96. 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: 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. 97. 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 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. 98. 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 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. 99. TERIYAKI SALMON 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. 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. Makes 4 servings 100. WEST COAST SMOKED SALMON AND ARTICHOKE DIP

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.