1 cup soft bread crumbs 3 tablespoons milk salt and pepper
1 tablespoon parsley flakes 1/4 cup butter (melted)
1. Place SKINNED fillets in a roasting pan sprayed lightly with cooking oil. 2. lightly salt and pepper fillets. 3. in a large sauce pan saute onions and mushrooms in 2 tablespoons of butter till tender (DO NOT brown) 4. add bread crumbs, milk and parsley and stir well 5. spread stuffing mixture evenly over salmon fillets 6. melt 1/4 cup butter, add lemon juice, and garlic, stir and pour evenly over the contents of the roasting pan 7. (OPTIONAL) Lightly zest lemon over the entire pan 8. cover pan and place on the middle rack of a pre-heated 325 degree oven for 35-45 minutes or until fillets flake apart easily, then uncover and bake at 375 degrees for an additional 10 minutes
In a mixing bowl, put 2 eggs, splash of milk, and minced onion, whisk. Add 3 cups cooked, flaked salmon, mix. In a sandwich bag smash 10 Ritz crackers. Add crackers and mix by hand. Form into patties (like burgers) and fry in a buttered skillet over medium heat until golden brown, about 3-4 minutes on each side. Makes 4-6 patties.
Cut a whole salmon into 4" thick steaks. Fill a large stock pot (10 or 12 qt) 2/3rds full of water. Bring to boil. Add 1 cup of salt, stir to dissolve completely. Add 1 cup vinegar. Bring back to a boil. Add salmon steaks. Reduce heat to a slow rolling boil for 45 minutes. Remove salmon and rinse with cold water. Let stand 30 min or so to cool. Flake apart, removing skin, bones, fat, and dark meat. Be careful! Too much sampling at this point could reduce your supply of flakes. Refrigerate salmon flakes for later use, keeps for several days. Cooked flakes can be used to make Salmon Patties, Salmon Loaf, and Salmon Salad, or create your own recipes. Could be used in most recipes that call for canned salmon. Also great, plain, on a Ritz cracker.
Basic Soup 1/2 salmon (6 portions, roughly) 6 medium - large potatoes (or your preference) 1 large cooking onion chopped to chunks ( small - medium) 3 tablespoons salt (keep handy) 2 tablespoons of currie powder (or more; desired amount) 6 - 8 cups water
Cut the salmon to serving size portions. Place in a medium - large soup pot (depending desired quantity) with 6-8 cups of water bring to boil, boil franticly add 1 tablespoon salt. Add the onion, chopped. Keep at a constant boil, but reduce heat to med-high. Chop potatoes to desired bite size chunk, remember they will boil down. Add potatoes. Cover and let simmer at medium for 30 minutes. Remove any of the undesirable -crud- that may have formed at the top, so that the stock will be transparent. Add the curry powder and remainder of the salt, cover and allow to simmer for 15 minutes. Taste and add more salt or curry powder until you get your desired flavor. Enjoy! Serves 6 or more depending on you! Serve with Bannock (smile)