Archive for the ‘FISH – ALL’ Category
Salmon Dip
I came across this recipe on Instagram and it called for a can of smoked salmon and the use of a food processor. I had a lot of regular canned salmon on hand so I went with that, and used an electric mixer in place of a food processor. The result was an excellent tasting dip! Highly recommended if you like canned salmon and dips. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
Ingredients
- 226 grams cream cheese, softened, (8 oz)
- ¼ cup sour cream, Shortcut
- ¼ cup mayo
- 1 tablespoon lemon juice
- 1 can salmon, drained, (15 oz / 425 g), Shortcut
- 2 teaspoons dried dill weed
- 2 tablespoons fresh chives, chopped
- 2 tablespoons capers, drained
- assorted crackers, for serving
Instructions
- To a mixing bowl, add the cream cheese, sour cream, mayo, and lemon juice. (I microwaved the cream cheese first for 10-15 seconds and it is very softened, then added the other ingredients.)
- Mix with an electric mixer until well mixed.
- Add the drained salmon, dill, chives, and capers. (I took the photo before adding the chives.)
- Mix with the mixer again to blend the salmon into the cream cheese mixture.
- Spoon mixture into a serving bowl and serve with assorted crackers.
Notes
Low cost overall as you get a lot of appetizer servings from this.
Shortcuts: Sour Cream, Steamed Salmon.
Variants: 1. This would make and excellent sandwich filling!
Seattle Salmon Pie
This recipe is from a cookbook titled Casserole Cook Book, printed in 1961. This recipe turned out great, very easy to prepare. I and my parents were pleasantly surprised with how simple, and good tasting this is. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish
Ingredients
- 1 can salmon, drained, (15 oz / 425 g), Shortcut
- 2 eggs, beaten
- ½ cup milk
- 1 tablespoon butter, melted
- ¼ cup onion, diced
- 2 tablespoons fresh parsley, minced, or 2 teaspoons dried
- ¾ teaspoon dried basil
- ¼ teaspoon salt
- 1 pie crust, store bought or homemade, Shortcut
Instructions
- Preheat your oven to 220° C (425° F). Grease a 8 or 9 inch pie dish with butter.
- To a mixing bowl, add the salmon, eggs, milk, butter, onion, parsley, basil, and salt.
- Mix together with a spoon, the mixture will be quite thin compared to making a loaf.
- Pour mixture into the prepared pie dish, I used a 9 inch dish for this.
- Roll out your store bought crust or homemade crust, cut dough into a circle to a size that will fit the dish without going up the sides. Cut dough into 6 even pieces.
- Place each piece on the salmon mixture to cover without overlapping.
- Bake for 25 minutes then remove from oven.
- Cut pie into 6 pieces, cutting the seams between each piece of crust. Serve, and enjoy.
Notes
Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Pie Crust.
Salmon & Noodle Skillet
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe turned out great, very easy to prepare, and the noodles and patties have excellent flavor. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can salmon, drained, flaked, (15 oz / 425 g), Shortcut
- 1 can Soup Option, (10½ oz / 298 g)
- Crumbs Option
- 2 tablespoons onion, finely diced
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried
- 1 tablespoon lemon juice
- 1 egg, beaten
- Vegetable Option
- 2 tablespoons butter
- ½ cup sour cream, Shortcut
- ½ cup milk
- 2 cups dry egg noodles
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Crumbs - Use 1 Item
- 1 cup soft bread crumbs
- ½ cup saltines, finely crushed
- ½ cup bread crumbs, dry, fine
- ¼ cup quick cooking rolled oats
Vegetable - Use 1 Item
- 2 cups cut asparagus, fresh or frozen, steamed
- 2 cups cut green beans, fresh or frozen, steamed
- 2 cups cut broccoli, fresh or frozen, steamed
- 1 cup peas, fresh or frozen, steamed
Seasoning - Use 1 Item
- ½ teaspoon dried dill weed
- ½ teaspoon dried marjoram
- ¼ teaspoon ground nutmeg
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, add 1½ to 2 cups dry egg noodles. Cook until just tender, drain.
- While the noodles are cooking, to a mixing bowl, add the salmon, ¼ cup of Soup Option, Crumbs Option, onion, parsley, lemon juice, and egg. Mix together.
- Shape salmon mixture into 4 patties.
- Heat a large non stick pan and melt the butter. When the butter is hot, add the patties.
- Cook until browned on the bottom then turn patties over to brown the other side. Remove to a plate.
- To the same pan on medium heat, add remaining Soup Option, sour cream, and milk. Stir until sauce is smooth.
- Stir in the noodles, Vegetable and Seasoning Options. Reduce heat to low.
- Place the salmon patties on the noodles. Cover and let cook for 10 minutes to heat the patties through.
- Serve and enjoy.
Notes
Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Breadcrumbs.
Macaroni Salmon Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 cups macaroni, cooked and cold
- 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
- ⅓ cup green bell pepper, diced
- ¼ cup onion, finely diced
- ¼ cup stuffed green olives, sliced
- 2 tablespoons fresh parsley, chopped
- ½ cup salmon, cooked, flaked, Shortcut
- 1 cup Tangy Dressing, Shortcut
Instructions
- In a large serving or salad bowl, add all ingredients, except the dressing, and mix together.
- Fold in the dressing, cover and place in the fridge to chill before serving.
- Serve and enjoy.
Notes
I will say fair cost for this for now, based on frozen salmon that you will steam using the Shortcut listed below. I have seen canned salmon only once and that was very pricey, frozen would be the way to go with this.
Shortcuts: Steamed Salmon (Rice Cooker), Tangy Dressing.
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.
Baked Cod
This is an easy recipe for excellent cod, perfectly cooked, and delicious. This would work for any white fish and I look forward to preparing this with barramundi. Highly recommended for a simple yet flavorful dish.
Equipment
- Oven
Ingredients
- 500 grams cod fillets, boneless, skinless, (1 lb)
- lemon juice, as desired
- olive oil, as desired
- salt, as desired
- cayenne pepper, as desired
- fresh parsley, chopped, for garnish, optional
Instructions
- Preheat your oven to 200° C (400° F). You will need a glass baking dish or a baking sheet that you have lined with foil.
- If using frozen cod fillets, thaw them in the fridge overnight. Rinse each fillet and pat dry with paper towels. Place fillets in the baking dish or on a prepared baking sheet.
- Drizzle olive oil on each piece, then drizzle lemon juice on each piece. Sprinkle each piece with salt then cayenne pepper.
- Place in the heated oven and bake for 10-12 minutes, 1-2 minutes longer for very thick fillets. Fish will easily flake with a fork.
- Garnish with chopped parsley if desired, serve, and enjoy.
Notes
Low cost if using a common whitefish such as pangasius or barramundi. Cod is probably available in the high end markets but is more than likely well above the $1 per serving range.
Variants: 1. Use pangasius or barramundi fillets instead of cod. 2. Use chili powder in place of cayenne pepper.
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.
Taqueria Fish Sliders with Taco Tartar Sauce
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Deep Frying Thermometer
Ingredients
For the Taco Tartar Sauce
- ½ cup mayo
- 2 tablespoons taco sauce, medium spice
- 2 tablespoons pickle relish
For the Fish Sliders
- 1 cup all-purpose flour
- 1 bottle Mexican, or American beer, (12 oz / 330 ml)
- 2 packets taco seasoning mix, Shortcut
- 2 cups vegetable oil
- 1 kilo cod fillets, or any white fish, cut into 12 bite pieces, (2 lb)
- 12 slider rolls, dinner rolls cut in half horizontally
- 6 slices Cheddar cheese, cut in half
Instructions
For the Taco Tartar Sauce
- Add the Tartar Sauce ingredients to a small bowl and mixing together. Set aside.
For the Fish Sliders
- In a medium size mixing bowl, add the flour, beer, and both taco seasoning packets. Mix well, let batter stand for 5 minutes.
- Heat the oil in a medium size sauce pan on medium high heat to 180° C (350° F).
- Dip fish pieces in the batter to coat evenly. Carefully place pieces in hot oil, work in batches so you do not over crowd the pan. Cook 2-3 minutes or until golden brown, turning once.
- Remove with a slotted spoon to a plate lined with paper towels.
- Serve fish on rolls with cheese and tartar sauce, enjoy.
Notes
Low cost per serving.
Shortcut: Taco Seasoning.
Fish & Chips
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this, just the fish, on 6 Apr 2022, and was beyond all expectations, the batter for this is excellent! I also doubled the recipe and cooked the fish using my deep fryer. My family loved this method for preparing fish, and will be a regular now at the house. Highly recommended.
Equipment
- Electric Mixer
- Frying Thermometer
- Deep Fryer , not required but works well for this
Ingredients
- ¾ cup all purpose flour
- ½ cup flat beer
- vegetable oil, as needed
- 4 medium potatoes, Russet preferred, cut into wedges
- salt, as desired
- 1 egg, separated
- 500 grams cod fillets, or other firm whitefish, (1 lb)
- lemon wedges, optional, as desired
Instructions
- In a small bowl, add the flour, flat beer, and 2 teaspoons of vegetable oil, mix together. Cover and place in the fridge for 1-2 hours.
- While the flour mixture is chilling. Pour 2 inches of oil into a pot or large heavy skillet with high sides, heat to 185° C (365° F) on medium heat. Optionally, use a deep fat fryer.
- Add potato wedges in batches to the oil, fry 4-6 minutes or until golden brown, turning once. Drain on paper towels and sprinkle with salt as desired. Allow the oil to return to 185° C (365° F) between batches.
- Remove the flour mixture from the fridge, stir the egg yolk into the mixture.
- Add the egg white to a medium mixing bowl, beat with an electric mixer at medium high speed until soft peaks form.
- Fold egg white into the flour mixture.
- I used pangasius for this, it is excellent whitefish, low cost and readily available. I cut the fillets in half for easier handling.
- Return the oil to 185° C (365° F). Dip fish fillets into the batter in batches, fry for 4-6 minutes or until batter is golden brown and crispy, turning once. Drain on paper towels. Allow the oil to return to 185° C (365° F) between batches. Optionally, use a deep fryer, just leave the basket in the oil and carefully place 2 fillet halves at a time in the oil, when they turn golden brown they will float to the top, if you place in the basket then lower into the oil, the batter may brown around the basket and will result in some batter coming off when you remove them.
- Serve with potato wedges, and lemon wedges if desired, or any chips you prefer. Enjoy.
Notes
Low cost per serving.
Beer & Chipotle Fish Tacos
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 700 grams white fish fillets, (1½ lbs)
- 1 bottle pale ale, (12 oz / 330 ml)
- ½ cup yellow cornmeal
- 1 teaspoon chipotle chili powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 8 flour tortillas, 6 inch
- 1½ cups cabbage, shredded
- fresh tomatoes, chopped
- lime wedges
Instructions
- Cut the fish fillets into thin strips. White fish can be pangasius, cod, grouper, etc.
- Place fish strips in a shallow dish, pour beer over fish. Marinate 15-30 minutes then drain and discard beer.
- Heat the oil in a non stick pan on medium heat. In another shallow dish, add the cornmeal, chili powder, and salt, mix together.
- Coat fish strips with the cornmeal mixture, add fish to the pan but do not overcrowd.
- Fry 3-4 minutes per side or until fish flakes easily with a fork and is golden brown.
- Divide fish strips among the tortillas.
- top each tortilla with cabbage and tomatoes. Squeeze some lime juice over each tortilla.
- Serve with a lime wedge on the side. Enjoy.
Notes
Low cost per serving.
