Salmon Loaf....from the kitchen of Tom Knight
This recipe utilizes left over salmon.
(about 16 ounces or more)
4 cups of cubed soft bread
3 Tbs chopped onions
2 Tbs butter or margarine
1 tsp. salt
1 cup milk
2 beaten eggs
1 can mushroom soup
Combine chunked bread, onions, butter and salt. Add milk, soup and eggs to salmon mixture
Put into 9X13 baking dish and bake for 35 minutes at 350 degrees. At this time spread grated cheese over the top and then 1 can of french fried onions. Bake another 10 minutes to melt cheese.
BBQ Grilled Steelhead Fillets
2 Steelhead Fillets
1/2 cup Butter, softened
1/2 cup Mayo
1/2 cup Sour Cream
Soy Sauce (liberal amounts depending on your preference)
Dill Weed ( generous amount is recommended - this is again a personal taste thing)
Combine the above ingredients Place fillets on heavy duty foil - cover with sauce and grill for 25 minutes.
Baked Steelhead/Salmon
by Judy Long
1 small fillet or appropriate size portion of a larger fillet.
Remove skin, rinse and pat dry.
I prefer to remove any extra fat from the back and belly flap and trim the dark lateral line away.
Line baking dish with foil and place fish on foil.
Sprinkle 1/2 to 1 tsp dill weed over fillet, depending on portion size.
Add a light sprinkling of fresh ground pepper
Place thinly sliced onions over fillet Then add Orange slices over the onions.
Cover and seal the fillets in the foil
Bake in 350 for 30 to 45 minutes depending on thickness of fillets.
This basic recipe can be modified any number of ways depending on your desire.
Sweet and Sour Sauce may be brushed over fish or BB sauce. Spicy or hot herbs can be sprinkled over fillets.
Any variation of additional flavorings just adds to the sweet mild flavor of these fish.
Copyright © 2006 ...Waters Edge
