March 18, 2004 at 3:30 p.m.
I’d like to talk just a bit about salmon. We ate a lot of canned tuna when I was growing up and salmon was a special treat. The salmon has a long history dating back to the Stone Age where cave paintings highlighted the importance of this valuable fish. It is unique because of its homing instincts that always brings it back to where it originally spawned. Salmon thrive in the North Atlantic and especially the north Pacific, where their peak season is March to November. Most varieties weigh from 4 to 10 pounds and have soft, light pink to ruby red meat with a light to moderate flavor. Salmon typically have a dark speckled or striped back and a silvery underside. Fresh salmon is usually sold dressed or as steaks or fillets and can be easily prepared. How much to buy? For each serving allow one-half pound for salmon steaks.
We’ll do a couple recipes with salmon and then get crabby! If you like fresh salmon, you’ll enjoy this easy-to-make salmon dish.
MR. B’S BAKED SALMON
2 lbs. fresh salmon filets, cut into serving size pieces
1/4 c. oil
1/4 c. vinegar
1 packet Italian salad dressing mix
Prepare two layers of foil so that there is enough to completely wrap the filets. Lay the filets on the foil.
Combine oil, vinegar and dressing mix in a small bowl, mixing until well combined. Spread over filets.
Bring up sides of foil and seal tightly. Fold over ends as well. Bake in 350 degree oven for 30 minutes or until salmon flakes easily.
In a hurry to get supper on the table? This recipe will help.
QUICK ‘N EASY SALMON PATTIES
1-16 oz. can pink salmon
1 egg, slightly beaten
1/4 c. minced onion
1/2 c. flour
1-1/2 t. baking powder
oil for frying
Drain salmon, saving 2 T. juice. Remove bones and any skin.
In medium bowl, mix salmon, egg and onion. Stir in flour.
Add baking powder to the 2 T. juice, mixing to dissolve. Stir into salmon mixture.
Heat about 1/4-inch oil in large skillet. Form salmon mixture into four patties. Fry in oil over medium heat about three minutes on each side. Drain on paper towel to absorb some of oil.
Serve plain or with a cream sauce.
NOTE: An easy sauce can be made by thinning cream of mushroom soup with about a half can of milk, heated almost to boiling. Makes four patties.
I know many of you like clam chowder. Have you ever made a chowder using crab meat? I think you would enjoy this. For a supper meal, round it out with a salad, muffins or hot French bread.
1-8 oz. package imitation crab flakes or chunks (if using chunks, coarsely chop)
one 10-3/4 oz. can cream of potato soup
1-8 oz. can kernel corn, undrained (or 1 c. frozen corn cooked in 1/4 c. water for 2-3 minutes)
1 c. milk
3 T. minced onion
Combine all ingredients in a 2 qt. saucepan, mixing well. Heat on medium heat until mixture almost boils. Makes four 1 cup servings.
This casserole recipe just needs 25 minutes in the oven.
PASTA CRAB CASSEROLE
4 oz. (2 c.) uncooked spiral pasta
1 medium onion, diced
1/4 c. chopped green pepper
1 clove garlic, minced
1-4 oz. can mushrooms, drained
1/4 c. butter or margarine
1-8 oz. package imitation crabmeat, chopped
1/4 c. sour cream
3/4 t. dried basil leaves
3/4 c. shredded Cheddar cheese
Cook pasta according to package directions. While pasta is cooking, in a small skillet saute onions, green pepper and garlic in butter until just tender. Remove from heat. Combine cooked and drained pasta in a bowl with the mushrooms and sauteed veggies. Stir in crab, sour cream and basil. Turn into a greased 2-1/2 qt. casserole. Sprinkle with cheese. Bake at 350 degrees for 20 minutes, covered. Uncover and bake 5 minutes longer. Serves 4.
Thought for the day: Our duty is not to see through one another, but to see one another through.