Archive for the ‘Fish – Salmon’ Category
Salmon Loaf IV
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a really good tasting salmon loaf. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bread Pan
Ingredients
For the Salmon Loaf
- 1 can salmon, drained, (1 lb / 454 g), Shortcut
- ½ can condensed cream of mushroom soup, (10.5 oz / 298 g can), Shortcut
- 1 cup bread crumbs, Shortcut
- 2 eggs, beaten
- ½ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon lemon juice
For the Sauce
- ½ can condensed cream of mushroom soup
- ⅓ cup milk
Instructions
- Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
- Add all ingredients to a mixing bowl and mix together with a large spoon, breaking up the fish, until well combined, mixture will be soft.
- Pack the mixture into the prepared loaf pan.
- Bake for 1 hour or until browned.
- Just before the loaf is done, prepare the sauce if desired. In a saucepan add the Sauce ingredients and heat on medium, stirring often, until heated through.
- Cut into slices, serve with sides of your choice, spoon sauce over each slice, enjoy.
Notes
I will price this if I can locate canned salmon. An option would be to buy frozen salmon and steam that then use as directed in the recipe. For now I will state high cost per serving.
Shortcuts: Steamed Salmon (Rice Cooker), Condensed Cream of Mushroom Soup, Bread Crumbs.
Salmon Loaf III
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a basic recipe that uses only four ingredients, yet is a delicious salmon loaf for a simple dinner. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bread Pan
Ingredients
- 1 can salmon, drained, (1 lb / 454 g), Shortcut
- 2 eggs
- ½ cup breadcrumbs, Shortcut
- 1 cup peas, frozen thawed or canned
Instructions
- Preheat your oven to 180° C (350° F). Grease a bread pan with butter.
- Add the drained salmon to a mixing bowl and break up with spoon. Add the eggs and mix together.
- Mix in the breadcrumbs. Fold in the peas.
- Pack mixture into the prepared loaf pan.
- Bake for 30 minutes. Remove to a rack and let cool for 5 minutes.
- Turn out onto a serving plate and slice, or simply leave in the pan and slice into serving pieces and use two forks to remove each slice. Serve with sides of your choice.
Notes
I will price this if I can locate canned salmon. An option would be to buy frozen salmon and steam that then use as directed in the recipe. For now I will state high cost per serving.
Shortcut: Steamed Salmon (Rice Cooker), Breadcrumbs.
Salmon Celery Loaf
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
For the Salmon Loaf
- 1 can salmon, (500 g / 1 lb can), Shortcut
- ¼ cup salmon liquid
- 1 can condensed cream of celery soup, Shortcut
- 1 cup bread crumbs, Shortcut
- 2 eggs
- ½ cup onion, diced
- 1 tablespoon lemon juice
For the Sauce (Optional)
- 1 can condensed cream of celery soup, Shortcut
- ⅓ cup sour cream, Shortcut
- ¼ teaspoon dried dill weed
Instructions
- Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
- Open and drain the salmon into a measuring cup. Keep ¼ cup of the liquid, discard the rest. Place drained salmon in a mixing bowl and flake with a fork.
- To the mixing bowl, add all remaining Loaf ingredients.
- Mix together until well combined.
- Pack into the prepared loaf pan.
- Place in the oven and bake for 1 hour. Remove from the oven and cool for 5 minutes on a rack.
- While the salmon loaf is baking, heat the condensed celery soup, sour cream, and dill until warmed through.
- Turn the loaf out onto a serving tray and slice.
- Serve topped with the sauce and sides of your choice. Enjoy.
Notes
Fair cost based on the cost of salmon.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Bread Crumbs, Sour Cream.
Salmon Salad
This sounds really good. In the US, just used canned salmon, for those in Thailand, prepare the salmon from frozen with the shortcut listed. On my to make and taste list. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 170 grams canned salmon, drained, (6 oz), Shortcut
- 2 stalks celery, thinly sliced
- ½ cup red onion, diced
- ¼ cup vinaigrette dressing, and as needed, Shortcut
- 2 tablespoons capers, drained
- 1 tablespoon fresh dill, chopped
- salt and pepper, to taste, as desired
- lettuce, as needed
- fresh dill stems, for garnish, as desired
Instructions
- Rinse the lettuce with cold water and tear off the leaves. Set aside.
- To a mixing bowl, add the salmon and flake apart into large pieces.
- Add the celery, onion, capers, dill, and gently toss together.
- Add the dressing and toss, adding as needed. Taste and season with salt and pepper to taste as desired.
- Arrange lettuce leaves on serving plates, scoop the salad onto the leaves, garnish with dill weed stems as desired. Serve and enjoy.
Notes
Fair cost per serving.
Shortcuts: Steamed Salmon, Basic Vinaigrette Dressing.
Salmon Casserole
This is a delicious casserole that is put together quickly, I was pleasantly surprised with this dish, this will be a regular. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cups dry elbow macaroni
- 2 cans pink salmon, (15 oz / 425 g each)
- 1 can sliced carrots, drained, (15 oz / 425 g)
- 1 can condensed cream of celery soup, Shortcut
- 1 can condensed cream of chicken soup, Shortcut
- 1 cup Cheddar cheese, shredded
- 1 cup milk
- ¼ teaspoon black pepper
- ½ cup dry bread crumbs, Shortcut
- 2 tablespoons butter, melted
Instructions
- Heat a pot of salted water to boiling, add the macaroni and cook until just tender, then drain and rinse under cold water to stop the cooking process, drain again. Add the macaroni back to the pot.
- Preheat your oven to 190° C (375° F), grease a 9x13 baking dish with butter.
- Open and drain the salmon, remove any skin and bones if desired, flake apart with a fork. Prep the other cans. I leave the skin on and bones in, nutrition.
- To the pot with the drained macaroni, add the salmon, soups, carrots, cheese, milk, and pepper. Mix together.
- Pour the mixture into the baking dish and spread out evenly.
- Combine the breadcrumbs and melted butter in a small bowl, sprinkle over the casserole.
- Bake for 45-50 minutes or until heated through and the topping is browning.
- Serve and enjoy.
Notes
Figure about $6 for two cans of the salmon in the US, this would come out to just over $1 per serving. For Thailand, I have seen canned salmon for much much more, and I will get the price when I make this from frozen then steamed salmon.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Bread Crumbs.
Variants: 1. Use a can of peas, drained, in place of the carrots.
Salmon Loaf II
This is an excellent tasting salmon loaf. Common ingredients, goes together easily, and my family loved this.
Equipment
- Loaf Pan (5x9 inch)
- Oven
Ingredients
- 2 cans salmon, (15 oz / 420 g can each)
- 2 eggs
- 1½ cups salmon liquid, plus milk to make 1½ cups
- milk, as needed
- 3 cups coarse cracker crumbs, or panko
- 2 tablespoons lemon juice
- ¼ cup onion, finely diced
- ¼ cup red bell pepper, finely diced
- ¼ cup celery, finely diced
- ¼ teaspoon salt
- ¼ teaspoon lemon pepper
- ⅛ teaspoon dried dill
- 2 teaspoons dried parsley
Instructions
- Preheat your oven to 180° C (350° F). Grease a 9 x 5 loaf pan with butter and set it aside.
- Drain the liquid from the salmon cans into a measuring cup. Add milk to measuring cup until you have 1½ cups of liquid.
- Add the drained salmon to a mixing bowl, remove any bones and skin as desired and flake apart the salmon with a fork.
- To the mixing bowl, add all other ingredients, mix into the salmon.
- Pour the mixture into the prepared loaf pan, spread the mixture out and pat it down evenly.
- Bake for 50 minutes.
- Remove and place on a rack for 10 minutes to cool and firm up. Turn out onto a serving tray. Slice, serve, and enjoy.
Notes
I will price this when I get canned salmon again. For now I will say High cost per serving.
Variant: 1. Use fresh salmon that has been steamed and bones and skin removed.
Salmon & Three Bean Salad
This sounds good, on my to make and taste list. Feel free to use canned beans or cooked from dry. Links to the Shortcuts are listed in the Notes section.
Ingredients
For the Salad
- 1 can salmon, (425 g / 15 oz), Shortcut
- 250 grams long beans, or green beans, (8 oz), Shortcut
- 1 cup cannellini beans, rinsed and drained
- 1 cup pinto beans, rinsed and drained, Shortcut
- ½ cucumber, diced
- 12 cherry tomatoes, halved
- 6 spring onions, sliced
- handful young fresh spinach leaves
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons grainy mustard
- salt and pepper, as desired
Instructions
- Drain and chunk the salmon, remove any skin and bones, then set aside. If using steamed salmon, use about 2 cups flaked and drained.
- Cook the green beans in a pot of water until just tender, about 4 minutes, then drain and run under cold water to stop the cooking, drain well.
- In a large salad bowl, add all the Salad ingredients except the salmon. Toss together.
- Add the salmon and gently toss together. Cover and chill the salad until ready to serve.
- In a small bowl, mix together the Dressing ingredients. When ready to serve, drizzle dressing over salad and gently toss.
- Enjoy as a side or a light main dish.
Notes
High cost per serving.
Shortcuts: Steamed Salmon (Rice Cooker), Fresh Long Beans (Pressure Cooker), Pinto Beans (Pressure Cooker).
Salmon Gravlax III
This recipe for Gravlax comer from a very reliable source that tests, adjusts, and tastes the dishes they prepare. Gravlax is a Scandinavian/Swedish way of preserving salmon. This is not a cooked dish, just cured. Link to the Shortcut is listed in the Notes section.
Equipment
- Cheesecloth
Ingredients
For the Brine
- 1 kilo center cut salmon fillet, pin bones removed, (2 lb)
- 2 cups buttermilk, Shortcut
- 1 tablespoon kosher salt
For the Dry Cure
- 2 cups fennel fronds, chopped
- 1 tablespoon dried dill
- 1 tablespoon dried tarragon
- 1 teaspoon ground white pepper
- 1 teaspoon crushed red pepper flakes
- 1 cup kosher salt
- ¾ cup sugar
- ¼ cup cognac, more or less to taste, optional
Instructions
- Using a non reactive bowl (such as glass, stainless steel, ceramic, or plastic), stir together the buttermilk and salt then add the fillet, ensure the fillet is covered with milk. Set this aside to soak for 20 to 30 minutes.
- While the fish is soaking, mix together the Dry Cure ingredients except the cognac, in a mixing bowl.
- When the fish is ready, remove from the buttermilk and rinse off the brine under running water, then pat dry with paper towels, be gentle with the fillet so as not to damage it. Discard the buttermilk brine.
- Place the large piece of cheese cloth in the bottom of a non reactive baking dish, a Pyrex or ceramic dish would be ideal for this. Pour half of the dry cure mix in the middle of the cheesecloth and spread it out to just a bit larger than the fillet you have.
- Place the fillet on to of the dry cure, skin side down. add the remaining dry cure mix on top of the fillet and spread it out evenly to totally cover the fillet, top, bottom, and sides should all be covered.
- Gently wrap the fillet with the cheesecloth, ending with the skin side down once again, in the middle of the baking dish. We'll call this a salmon package now.
- Sprinkle on the cognac if using, this is optional.
- Place a piece of plastic wrap on top of the "salmon package".
- Now place a heavy plate on top of the package and place a large canned item on the plate. The weight helps with more even curing.
- Place the baking dish, with the plate and canned item, in the fridge. At 12 hours, remove the baking dish, remove the plate with the canned item, remove the plastic wrap and discard. Flip the package over, place another piece of plastic wrap on the package and return the plate and canned item back on top of the plastic wrap. Place the baking dish back in the fridge.
- Repeat this for a minimum of 2 days, if the fillet is thick, like over 2 inches thick, continue this process for 3 days.
- Once the 2 or 3 days have passed, remove the baking dish from the fridge and place the salmon package on a cutting board, unwrap the cheesecloth and gently brush away the dry cure using a paper towel, DO NOT rinse the fish. Now you have Gravlax.
- Using a very sharp knife, slice the fillet across the grain at a 45 degree angle, then off the skin. Slice thinly, about ⅛ inch thick.
- Serving idea is on bagels with cream cheese, capers, red onion, and fresh dill. Or on rye bread. Or with eggs as a breakfast.
Notes
I cannot price this until I go to Makro again as that is the only store I know that carries large pieces of salmon. For now I will say High cost per serving.
Safety Note: Most times the salmon you will buy is frozen or was previously frozen, perfectly acceptable. If wanting to make this with fresh salmon, it is highly recommended you freeze the salmon first at -17° C (0° F) or colder for at least 48 hours to kill off any parasites that may be in the fish.
Shortcut: Buttermilk.
Variants: 1. Feel free to use fresh herbs instead of dried, or herbs of your choosing, such as fresh dill in place of the fresh fennel. 2. Change the sugar (white) to light brown, as long as you keep the amounts of salt and sugar the same, as that is key in the curing process for this.
Teriyaki Salmon, Chicken, or Tofu
This is a 'make the amount you want' guide and is a basic way to use real Japanese teriyaki sauce. As the title states, use either salmon, chicken, or tofu, and each item will have separate instructions. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- salmon steaks, or chicken thighs, or firm tofu
- cornstarch, as needed
- Teriyaki sauce, Shortcut
- salt and pepper, as needed
- sake, as needed
Instructions
Teriyaki Salmon
- Heat a non stick pan with 2-3 tablespoons of cooking oil, season the salmon steaks on both sides with salt and pepper as desired then coat with flour. When the oil is hot, add the salmon and cook for 3 minutes or until nicely browned.
- Turn salmon over and add 1 tablespoon of sake, cover the pan and cook for 3 minutes more.
- Spoon some teriyaki sauce over the salmon and turn to coat.
- Serve, optionally spoon some teriyaki sauce over the top of the salmon when serving.
Teriyaki Chicken
- Heat a non stick pan with 2-3 tablespoons of cooking oil, season the skin on chicken thighs on both sides with salt and pepper as desired then coat with flour. When the oil is hot, add the chicken and cook until nicely browned.
- Turn the chicken over and cook until the chicken is cooked through.
- Remove chicken, pour out oil and wipe with a paper towel, return the chicken to the pan, spoon some teriyaki sauce over the chicken and turn to coat.
- Serve, optionally spoon some teriyaki sauce over the top of the chicken when serving.
Teriyaki Tofu
- Firm tofu comes in a brine, first thing you have to do is drain off the liquid, and gently press it to remove any excess moisture. You can also microwave the tofu for 1 minute.
- Cut the tofu into slabs or cubes, Add some cornstarch to a mixing bowl, add the cubed or slabbed tofu and shake and toss to lightly coat.
- Heat a non stick pan with 2-3 tablespoons of cooking oil on medium high heat, when hot, add the tofu cooking on both sides for slabs or all sides for cubes until golden brown.
- Spoon teriyaki sauce over the tofu and turn to coat. Place tofu in a serving bowl.
- Serve, optionally spoon some teriyaki sauce over the top of the tofu when serving. Enjoy.
Notes
Low cost.
Shortcut: Teriyaki Sauce (照り焼きのたれ).
Salmon Loaf I
To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the Shortcuts are listed in the Notes section.
Equipment
- Steamer
Ingredients
For the Salmon Loaf
- 2 cups cooked salmon, fresh or canned, Shortcut
- 4 eggs, lightly beaten
- ¼ cup butter, melted but not hot
- ½ cup breadcrumbs, Shortcut
- salt and pepper, to taste
- fresh parsley, chopped
For the Sauce
- 1 cup milk
- 1 tablespoon corn starch
- 1 tablespoon butter, softened
- 1 egg, lightly beaten
- salt and pepper, to taste
Instructions
Prepare the Salmon Loaf
- If using canned salmon, drain the liquid into a small bowl and set the bowl aside. If using fresh cooked, after you remove the salmon from the steamer, just set the steamer aside, some liquid in the pot may be used in the sauce.
- Heat your steamer, either a pot with water and a trivet or as I am going to use, a rice cooker with a steamer tray. Butter the heat proof dish you are going to use. (Make sure your dish fits the steamer method you are going to use.)
- Chop fine either the fresh cooked or canned salmon. Mix the butter into the fish.
- Mix together eggs, breadcrumbs, parsley, and salt and pepper as desired.
- Mix the egg mixture into the fish, then add the mixture to your dish and when the steamer is hot, place the dish in the steamer for 1 hour. During this time, make sure you keep sufficient water in the steamer.
Prepare the Sauce
- Prepare the sauce about 10 minutes before the loaf is done steaming.
- In a small sauce pan, heat the milk to a boil. While the milk is heating, mix together the butter and corn starch in a small bowl. When the milk is at a boil, whisk in the butter mixture. Then whisk in a 1-2 tablespoons of the liquid from the salmon can or 1-2 tablespoons of liquid the fresh salmon was steamed on.
- Whisk in the beaten egg, sprinkle in a pinch of black pepper. Remove from heat.
- When the loaf is done, remove the dish from the steamer, pour off any water from a corner of the dish, then cover the dish with a plate and carefully invert the plate and dish together and lift off the dish leaving the loaf on the plate.
- Slice the loaf and pour the sauce over the slices, serve and enjoy.
Notes
I will price this when I get salmon and determine how many fillets I need to make 2 cups cooked salmon. I will say High cost per serving for now.
Shortcuts: Steamed Salmon, Breadcrumbs.
