Delicious Salmon Recipes

I found these salmon recipes in a vintage cook book, I'm guessing circa 1900. It assumes proficiency in the kitchen as it gives neither cooking times nor temperatures for most of the recipes. A good modern cook book should have some guidelines for cooking fish and could be used in conjunction with these recipes. Good luck and enjoy!

BROILED SALMON

Marinate slices of salmon in olive oil with salt and pepper, minced parsley, and bay leaves. Soak in the marinade for an hour or more and then broil, basting with the marinade. Serve with Caper Sauce.

CAPER SAUCE

Cook to a smooth paste, two tablespoons of butter and two of flour. Add two cups of cold water and cook until thick, stirring constantly. Add half a cup of capers. Season with salt and pepper.

BROILED SALMON À LA RAVIGOTE

Marinate salmon steaks in seasoned oil and lemon juice, and broil quickly. Serve with Ravigote Sauce.

RAVIGOTE SAUCE

Put one cup of stock into a saucepan with two tablespoons of white wine and three tablespoons of chopped chives and parsley. Season with salt and pepper and simmer for twenty minutes. Thicken with one tablespoon each of butter and flour cooked together. Remove from heat, add the juice of half a lemon, and serve.

POACHED SALMON

Chop together a carrot, an onion and a stalk of celery. Sautee in butter. Add half a cup of vinegar, four cloves, four peppercorns, a bay leaf, a sprig of parsley, and six cups of boiling water. Simmer for an hour, strain, cool, and then poach the salmon in it. Serve with any preferred sauce.

SALMON À LA SUPRÊME

Poach a salmon in court-bouillon with wine, drain, cool, skin, and serve with Tartar Sauce.

COURT BOUILLON made with wine

One pint of water, one quart of white wine, one tablespoon of butter, a bunch of parsley, four young onions, a clove of garlic, a bunch of thyme, a bay leaf, and a carrot. (chop the vegetables and herbs except for the bay leaf) Bring to the boil and let cool thoroughly before cooking the fish in it.

TARTAR SAUCE

Chop together capers, olives, parsley, and pickles. Add one half cup of the mixture to a cup of Mayonnaise.

SALMON STEAKS À LA FLAMANDE

Sprinkle a buttered pan with chopped onion, and season with pepper and salt. Lay salmon steaks on top, brush with the yolk of a beaten egg, cover with a layer of chopped onion and parsley, season with salt, red pepper, lemon juice, and dots of butter, and bake for half an hour.

SALMON À L'ADMIRAL

Sautee two chopped onions, a bunch of chopped parsley, a sprig of thyme, a broken bay leaf, a clove, and three small chopped carrots in butter. Add one cup of white wine. Put a small cleaned salmon into a buttered baking-dish, spread the vegetables over, cover, and cook until tender, basting with the drippings or with hot water if needed. Take out the fish, strain the liquid, add to it a cupful of cream and thicken with a tablespoon each of butter and flour cooked together. Pour it around the fish and garnish with lemon and parsley.

CREAMED SALMON ON TOAST

Reheat a cup of cold flaked salmon, either fresh or canned, in Cream Sauce. Remove from heat, add one egg beaten smooth with half a cup of cream, pour over buttered toast, and serve.

CREAM SAUCE

Cook together one tablespoon of butter and two of flour. Add two cups of cream or milk and cook until thick, stirring constantly Season with salt and pepper.

BANKED SALMON

Heat a can of salmon in a Cream Sauce. Arrange on a platter and put around it a border of mashed potatoes. Sprinkle with crumbs, dot with butter, and brown in the oven.

SALMON À L'ITALIENNE

Flake cold salmon fine with a fork and mix with an equal quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce, add a few capers and serve very hot.

CREAM SAUCE

Cook together one tablespoon of butter and two of flour. Add two cups of cream or milk and cook until thick, stirring constantly. Season with salt and pepper.

SALMON À LA NAPLES

Fry salmon steaks in butter, seasoning with salt, pepper, and grated nutmeg. When half cooked, add half a cup of white wine to the butter, cover, and simmer slowly until done. Cover the salmon with cooked oysters, pour the liquid remaining in the pan over the fish, and serve.

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