Fish Recipes
Baked Salmon Steaks
Servings: 2
1/4 cup margarine
2 salmon steaks, 1/2-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 squirts of either a lemon juicer or a lemon, if desired
2 lemon slices, if desired, to garnish
2 sprigs parsley, if desired, to garnish
Preheat oven to 425mF. Place margarine in the bottom of a 8-inch square pan and put the pan in the oven to melt the margarine. Tilt pan to coat bottom of pan with melted margarine. Place the salmon steaks in the pan. Bake for 10 minutes, or until fish around bone is opaque. Squirt each steak with either a lemon juicer or a lemon, if desired. If desired, garnish each steak with a sprig of parsley and a lemon twist (instructions below).
Kitchen Tip
To make a lemon twist, slice lemon 1/8-inch thick to 1/4-inch thick. With a sharp knife, make a slit in each slice, extending from rim of slice to its centre. Turn one free end of slice under the other.
Meringue Shells
Salmon Patties
Servings: 1
1 can salmon (7.5 oz. or 213 g)
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
6 potatoes, boiled and mashed
Bread crumbs
Preheat oven to 350mF. Drain salmon; reserve liquid. Mix salmon, onion, salt, pepper, and mashed potatoes. Add some reserved liquid, if needed. Form into patties. Cover with crumbs. Place in baking dishes. Bake for 15 minutes.
Salmon Loaf
Salmon Loaf
Servings: 4
2 - 3 cups leftover baked salmon
2 cups soft bread crumbs
2 eggs, slightly beaten
1/2 cup milk
2 tablespoons chopped onion
1 teaspoon salt
Pinch of pepper
Mash salmon. (Ensure all bones are removed from salmon.) Add remaining ingredients and mix well. Spread in greased loaf pan. Bake in 350mF oven for 45 minutes to 1-1/2 hours or until firm (the length of time will depend on the amount of moisture in the salmon).
Salmon-Spinach Casserole
Servings: 6
3 small cans salmon
1 cup cooked spinach, drained and chopped
4 tablespoons margarine
2 tablespoons onion, chopped
3 tablespoons flour
Milk
1/4 cup mild cheddar cheese, grated
Drain salmon; reserve liquid. Add milk to salmon liquid to make 1-1/4 cups. Mash salmon; set aside. Combine spinach and 2 tablespoons margarine. Spread spinach in a greased casserole dish. Cook onion in 2 tablespoons margarine until onion is translucent. Blend in flour. Add salmon liquid gradually; cook until thick, stirring constantly. Add salmon. Blend thoroughly. Place over spinach. Sprinkle with cheese. Bake at 350mF for 20 to 25 minutes.
Smoked Salmon Pinwheels
Cottage cheese
Chives
Black pepper
Sliced smoked salmon
Spread whipped cottage cheese with chives thinly over a slice of smoked salmon. Sprinkle with freshly ground black pepper. Roll up, jelly roll fashion. Chill until firm, about 1 hour. Slice into 1/3-inch pinwheels.
Fish Chowder
This recipe evokes memories of my first apartment and the summer I spent there. It is quick and easy to prepare. It may be served as either simple fare or as part of an elegant meal.
Servings: 8
2 tablespoons margarine
1 onion, chopped
1/2 cup celery, chopped
2 cups potatoes, raw and diced
1/2 cup carrots, sliced diagonally
2 cups boiling water
1 lb. (2.5 kg) fish fillets
1-1/2 cups milk
3/4 cup cereal cream
1 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, saute onion and celery in melted margarine. Add celery, potatoes, carrots, and water. Cover and simmer 10 to 15 minutes, or until potatoes and carrots are tender. Meanwhile, chop fish into 1-inch cubes. Add fish. Cover and simmer 10 minutes, or until fish is opaque. Add milk and celery. Heat over low heat until hot, do not boil. Season to taste.
Fish Chowder II
This recipe is a variation of Fish Chowder. I have included it to illustrate how any recipe may be varied. Look inside your refrigerator and on your shelves to see what you have. With practice, you will be able to read a recipe and you will know what ingredients can not be altered and which can. Substitute what the recipe calls for with what you have.
Servings: 8
2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
2 cups potatoes, raw and diced
1/2 cup vegetables, either fresh or frozen
2 cups boiling water
1 small fish fillet, either fresh or frozen
1-1/2 cups milk
3/4 cup cereal cream
1 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, saute onion and celery in melted margarine. Add celery, potatoes, carrots, and water. Cover and simmer 10 to 15 minutes, or until potatoes and carrots are tender. Meanwhile, chop fish into 1-inch cubes. Add fish. Cover and simmer 10 minutes, or until fish is opaque. Add milk and celery. Heat over low heat until hot - do not boil. Season to taste.
Steamed Fish and Vegetables
Servings: 4
1 lb. frozen fish fillets
1 tablespoon margarine
Salt and pepper
4 carrots, sliced diagonally
2 stalks celery, sliced
2 onions, sliced
Thaw fish just until it can be cut crosswise into 4 portions. Cut two 16-inch x 12-inch rectangles of double thickness foil; grease one rectangle with half the butter. Arrange fish in centre of foil; season with salt and pepper to taste. Arrange carrots, celery and onions over and around fish; dot with remaining butter. Cover with remaining piece of foil and fold edges together to seal. Place on a baking sheet and bake in 450mF oven for 30 minutes, or until fish is opaque and flakes easily when tested with fork. Remove from packet.
Trout Pie
Servings: 6
1/2 rainbow trout, baked
1 8-inch pie shell
White Sauce
1 cup chopped vegetables, cooked leftovers, and/or cooked frozen vegetables
Remove leftover trout from skeleton. Be careful to remove all bones from fish. Mash trout in a small bowl with a fork. Add white sauce and vegetables. Thoroughly combine. Pour mixture into pie shell. Bake for 25 minutes, or until pie crust is golden brown.
Kitchen Tip
I make this pie from a combination of leftover, cooked frozen vegetables from the previous evening's meal and cooked, frozen vegetables. I also decorate the top of the pie with decorations cut from left-over pastry using cookie cutters.
Stuffing for Fish
Caution: This recipe may contain an aphrodisiac. On a cold evening in February 1994, I served this stuffing. Nine months later, Jeremy arrived.
1/4 cup margarine
2 cups soft bread crumbs
1/4 cup chopped celery
2 teaspoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon salt
Pinch of pepper
Melt butter over medium heat and saute celery and onion until onion is transparent. Add breadcrumbs, lemon juice, salt and pepper. Mix thoroughly. If stuffing seems dry, add a little water to moisten.
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Copyright Rexanna M. Keats 1999, 2000, 2001, 2002, and 2003. All Rights Reserved.
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