arge enough to accommodate the fish. Place salmon in pan skin side
Remove salmon from refrigerator 15 minutes before
in. longer than the salmon side. Stack the foil
arge enough to accommodate the fish. Place salmon in pan skin side
se your hand to clean fish. Next, put them into basket
Preheat oven to 400 or 450\u00b0.
Arrange a single layer of salmon in a shallow baking dish.
Combine remaining ingredients. Pour half of the sauce mixture over the fish or salmon.
Bake for 20 minutes, basting with the remaining sauce.
Sprinkle with paprika and chopped parsley.
Serves 4.
00b0.
Drain and flake fish.
Add onion and capers
or a garnish over the fish.
Salmon -- Takes just 10-12
dd everything else except the fish. Stir and cook for about
Thaw salmon if frozen.
Salt the cavity.
Put garlic, parsley, butter slices and lemon inside cavity of salmon.
Put in baking dish.
Cover with foil.
Bake at 350\u00b0 for 20 minutes per 1-inch depth of fish.
Salmon will flake when done.
Bring 2 cups lightly salted water just to boiling.
Add fish. Return to boiling and reduce heat.
Cover.
Simmer until fish flakes easily (about 6 minutes).
Stir together dip and horseradish and serve over fish.
Drain salmon; reserve 3 tablespoons liquid.
Flake fish. Combine salmon and liquid, crumbs, celery, onion and egg.
Mix well.
Form into 5 patties.
Fry in lightly greased skillet.
Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
Mix well to coat evenly.
(Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
Steam for 20 mins in a steamer.
Enjoy.
Melt butter in small saucepan on stove top or barbecue grill. Stir in lime juice and thyme leaves; mix well.
Heat barbecue so that coals are very hot.
Grill fish over hot coals for 5 minutes on first side.
Baste occasionally with lime butter; turn fish and brush again.
Grill for another 5 minutes.
Serve fish garnished with lime slices and thyme sprigs.
Makes 8 servings.
Fillet fish and lay flat in a 9 x 13-inch ungreased pan.
Put onion over fish.
Put cheese over onion.
Put soup over cheese. Bake uncovered at 350\u00b0 for 40 to 45 minutes.
First open the can of fish.
add the rest of the ingredients stirring in between make sure the batter isn't lumpy except for the oil.
add the oil to a cast iron skillet let it get hot and add teaspoon fills of batter in the hot oil.
let the pakora turn golden brown and make sure it is well cooked and no runny batter remains in the pakoras.
when done take a slotted spoon a skimmer works even better.
Line the plate with paper towel and place the fineshed pakoras on the plate serves with tomato chutney.
Beat yolks slightly; add salt, mustard, paprika, lemon juice, butter and milk.
Cook in a double boiler until thick, stirring constantly.
Soak gelatin in cold water for 5 minutes.
Stir into hot mixture until gelatin is completely dissolved.
Fold in flaked fish.
Rins a mold in cold water or spritz lightly with cooking spray; fill with fish mixture.
Chill until firm.
Unmold and serve with mayonnaise.
ny skin on the fish. Place the fish in a medium sized
This method is excellent with a firm fish like salmon, halibut or swordfish cut as filet or steak.
Wash and blot dry the salmon fillet, removing pin bones.