Place salmon in a large bowl with
Remove the skin from the salmon if desired. Remove the pin
Drain water from the Salmon and put Salmon in a medium bowl.
Add dill and stir to break up the Salmon.
Add milk, cornmeal and egg whites.
Stir to blend everything in well.
If baking,.
Grease 6 standard muffin tins, no stick cooking spray works well.
Divide mixture into the 6 tins.
Put in 350 f oven for 30 minutes.
If frying,.
form into 5 or 6 patties, not too thin.
place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
Fry for about 4 minutes, turn and fry 4 more minutes.
nd stir well.
Place salmon fillets in a shallow dish
br>To Make The Blackened Salmon: Rinse salmon with water and place
25\u00b0F.
Combine the salmon with the butter.
Add
tand while salmon cooks.
For the salmon, arrange salmon on a parchment
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
side.
Remove skin from salmon (if grilling this is not
put in potatoes, onions, and salmon. Add enough water to cover
ake one piece tinfoil, place salmon, skin side down on the
00b0C (400\u00b0F).
Drain salmon, reserving liquid. Remove skin 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.
Preheat oven to 350.
Lay the salmon skin side down on a sheet of foil. Make sure the foil is large enough to fold over into a packet.
Drizzle with olive oil.
Sprinkle with the lemon pepper blend (I use McCormick's).
Fold foil into a packet and put on tray.
Bake for 15 minutes. Check the thickest part of the salmon to see if it is opaque and flaky. It's best if the salmon is just there, but not over done. If so, take it out and let it finish cooking. If it needs a lot more, put it back in and check every 2-5 minutes.
Mix together the margarine, brown sugar, soy sauce and sherry.
Pour half of this marinade over the salmon fillets for at least 20 minutes.
Spray your barbeque grill with nonstick cooking spray.
Grill the salmon for 4-5 minutes with the skin side up. Turn the fish over and pour the rest of the marinade over it. Cook for 3-5 more minutes until the salmon flakes nicely or until it is done the way you like it.
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.
ome is not worth the best salmon you'll ever have. Almost
00b0F or lower, for keeping salmon warm while making sauce.