Learn How To Cook Salmon With Exciting Varities of Salmon Recipies

SALMON WITH TOMATO - DILL MARINARA

3 tbl. olive oil
2 tbl. lemon juice
1 lb. fresh salmon fillets, cut into 1/2 inch thick medallions
2 med. shallots, chopped fine
1 med. garlic clove, chopped fine
1 (16 oz.) can salt-free whole tomatoes
1/2 c. rich, salt-free fish stock
1 tbl. double-concentrate tomato paste
1 tbl. finely chopped fresh dill weed
1 tbl. finely chopped fresh Italian parsley
2 tsp. sugar
1 bay leaf
1 tbl. chopped fresh chives

In a mixing bowl, stir together 2 tablespoons of the olive oil with the lemon juice. Turn the salmon fillets in the mixture to coat them, and leave them to marinate for about 30 minutes, turning them 2 or 3 times.

Preheat the broiler. When the salmon marinates and the broiler heats, prepare the sauce. In a large saucepan or skillet, heat the remaining olive oil with the shallots and garlic over moderate heat. When the vegetables begin to sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, dill, parsley, sugar and bay leaf. Simmer until thick but still slightly liquid, about 20 minutes. Serve over angel hair pasta.

SALMON-CORN CHOWDER

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14 1/2 oz.) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 tsp. seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14 3/4 oz.) cream-style corn
1 can (12 oz. evaporated milk
2 cups cooked salmon chunks or 2 cans (7 1/2 oz. each) salmon, drained
and bones removed

In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until
vegetables are tender. Add zucchini, simmer for 5 minutes. Add corn, milk and salmon and heat through.

SMOKED SALMON CREPES

3 eggs
1-1/2 cups milk
1 cup flour
2 tbl. olive oil
salt

Combine all ingredients and mix thoroughly. Then allow the mixture a "resting" period of 5 minutes. Pour a small amount of batter into a greased crepe pan, tilting to allow batter to spread evenly. Brown lightly, remove and repeat until batters are used up. Fill crepes with Smoked Salmon, flip half of the crepe over and put back into the pan for a couple of minutes. Serve at once.

SMOKED SALMON DIP

2 cups of smoked salmon
chopped onions to taste
1 tbl. Liquid Smoke
2 tbl. horseradish (creamed) to taste
1 tsp. lemon juice