Separate salmon from juice.
Remove bones and black skin. Mash.
Place cracker between two paper towels to crumble.
Add egg to salmon and then cracker crumbs.
The salmon should be where you can easily pick up and make a pattie with your hands and it not fall apart.
Fry in small amount of oil over medium heat until brown on both sides.
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy bloody mary mix over the fillets. Cover, and refrigerate at least 30 minutes.
Preheat the broiler.
Broil approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
25\u00b0F.
Combine the salmon with the butter.
Add
erries; whirl until pureed. Rub berry mixture through a fine strainer
br>To Make The Blackened Salmon: Rinse salmon with water and place
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
nd top with the salmon fillet. Season the salmon with salt and
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
Place salmon in a large, non-reactive
Place berries in a small saucepan and heat on medium-low heat. Crush berries with a spoon (or potato masher) to release juices. Cook until the liquid reduces by half (about 1/2 hour), stirring often enough to keep from burning.
You can add 1 tsp sugar to the sauce if you want to, but it isn't necessary.
Meanwhile, salt the non-skin side of the salmon fillets and then baste with olive oil. Grill on low heat until meat flakes easily.
Serve hot with reduction sauce spooned over meat.
Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325\u00b0F Let cool.
Salsa:
Using a food processor, puree 1/2 the fresh berries.
Add whole berries and pureed berries into a mixing bowl.
Add the rest of the ingredients (except Salmon) and mix well.
Salmon:
Brush fillets lightly with oil.
Position on broiling pan, and place 4 to 5 inches from heat.
Broil approximately 11 minutes per inch of thickness.
Serve with blueberry salsa.
In a highball glass half-filled with ice, pour in the vodka, Bloody Mary mix, and Guinness Extra Stout(or your favorite beer). Squeeze in the wedge of lime. Stir well.
Garnish with your favorite Bloody Mary garnishes (for example: green olives, dill pickles, dilled Brussels sprouts, celery).
Best served with a sidecar (small glass) of your favorite beer on the side.
OPTIONAL: Add a splash of dill pickle juice and/or 1/2 teaspoon of horseradish.
Preheat oven to 350 degrees F.
Combine all ingredients except salmon in a small bowl.
Spray or oil a baking pan and place fillets on the pan in a single layer.
Pour sauce mixture evenly over the fillets.
Bake for 15 minutes or until cooked through.
Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.
br>Meanwhile, for the mixed berry jelly. Blend or process berries
arefully spread softened ice cream (Mary's recipe says to cut
arp knife, carefully remove the salmon skin from the fillet and