Salmon or Trout Recipes
1 pound Fish fillets 1 teaspoon Salt 1/8 teaspoon Pepper
1/2 cup Butter 1/2 cup Parsley 1 tablespoon Lemon
1/2 cup Cracker crumbs (butter flav) 1/2 teaspoon Paprika
dash Garlic powder
In 12x8x2 inch dish, arrange fillets with thickest meat areas to outside
edges of dish. Sprinkle with salt and pepper then other ingredients.
Microwave at HIGH 9-11 minutes, rotating dish 1/2 turn after 5 minutes,
until fish flakes easily with fork. Serves 4.
Good with smoked salmon too.
2 teaspoons oil (preferably Canola or olive) 4 cups of milk
2 large vidalia onions, diced (about 2 cups) 1/2 pound smoked trout or salmon fillet,
2 celery stalks, diced 1/4 cup chopped green onions
2 8-oz bottles clam juice 2 tablespoons of lemon juice
1 1/2 pounds red potatoes, peeled and diced 1 teaspoon of salt
2 teaspoons dried thyme leaves 1/2 teaspoon freshly ground black pepper
1/4 cup vermouth or sherry
In a large soup pot, heat oil over medium heat. Add onions and celery, cook
stirring occasionally, until the onions are soft and translucent (about 5
minutes). Add clam juice, potatoes and thyme. Cook covered over low heat
until the potatoes are tender, about 15 minutes. Remove pan from heat.
With a slotted spoon, transfer about 3/4 of the vegetables to a blender and
puree. Return puree to soup and bring back to a simmer over medium-low
heat. Add vermouth, milk, trout and green onions and heat through. Season
with lemon juice, salt and pepper. Ladle into bowls and serve.
Makes 10 cups
*Drain and flake 1 lb. cooked or canned fish.
*Combine and beat 1 egg, 1/4 cup evaporated milk, 3/4 cup soft bread
crumbs, 1/2 tsp.salt, 2 tsp. lemon juice, 1/4 tsp. paprika, 1 tbsp. melted
butter, 3 tbsp. minced parsley, 2 tbsp. chopped celery, onion or green pepper.
*Add fish, shape into a loaf and place in greased baking dish. Bake at 400 deg.
for 30 min.
MICROWAVE LEMON BUTTER FILLETS
SMOKED TROUT SOUP
2 egg yolks 2 cups milk dash of pepper
2 tablespoons quick cooking tapioka 1 1/2 teaspoons salt 1/2 cup chopped
1 1/2 teaspoons chopped onion 2 cups flaked fish (cooked) 2 Egg Whites
2 tablespoons parsley flakes 1/2 cup crushed corn flakes, potato chips, or
Mix egg yolks with a 1/3 cup of the milk. Add the rest of the milk, tapioca,
salt, pepper, celery, and onion. Cook and stir over medium heat, bring to
boil. Remove from heat, add fish and parsley, mix well. Beat egg whites
until they form stiff peaks. Very gradually add milk mixture, blending well.
Spoon into greased 1 1/2 guart casserole dish. Sprinkle with corn flake or
cracker crumbs. Bake at 350 deg. for 50 min. or until firm and browned.
* Serves 4
SALMON OR LAKE TROUT FILLET
1 1/2 lbs. fresh fish 3 tbsp lemon juice 1tbsp fresh basil 1/2 tsp minced
1 tbsp. oil 1 tbsp. soy sauce 1 tsp. Worcestershire sauce 1/4 tsp.
Marinate fish in all of above for at least one hour. Grill or bake 4 - 6 minutes
per 1/2 inch of thickness. Brush with more marinade. If Salmon is one inch
or more in thickness, turn half way through grilling or baking.