Just Salmon Recipes

Curried Salmon

2009-11-30T10:27:00.000-08:00

Any remains of boiled salmon
3/4 pint of strong or medium stock
1 onion
1 tablespoonful of curry-powder
1 teaspoonful of Harvey's sauce
1 teaspoonful of anchovy sauce
1 oz. of butter
the juice of 1/2 lemon
cayenne and salt to taste

Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time: 3/4 hour

From "The Book of Household Management", by Mrs. Isabella Beeton, 1859.

Salmon a la Chambord

2009-08-24T08:09:00.000-07:00

Put a large middle cut of salmon into a saucepan with sliced carrots and onions, a bunch of parsley, two tablespoonfuls of butter and two cupfuls each of white wine and white stock. Season with salt and pepper-corns, cover, and simmer slowly for an hour. Take up the fish carefully and keep warm. Strain the liquid and thicken with flour cooked brown in butter. Add half a cupful of stewed and strained tomatoes, the juice of a lemon, two tablespoonfuls of butter, and a teaspoonful of anchovy essence. Pour over the fish and serve.

Salmon Timbale in White Sauce

2009-05-16T14:08:00.000-07:00

1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk

Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce (below) to which chopped parsley has been added.

White Sauce
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2 tablespoonfuls flour
1 1/2 tablespoonfuls salmon oil
1/2 teaspoonful salt
White pepper
1/2 cupful milk
1/2 cupful vegetable stock

For the White Sauce, use the oil drained from the salmon. Heat the oil; when it bubbles, add the flour and salt, mixing thoroughly. Add a small portion of the milk and stock. Heat and stir continually until it thickens. Add another portion of the milk and stock and proceed as before. Continue until all the milk has been added. The sauce is sufficiently cooked when it reaches the boiling point after the last quantity of milk and stock has been added.

Peas in White Sauce make a pleasing addition to Salmon Timbale.

Salmon Steaks with Claret Sauce

2009-04-21T09:07:00.000-07:00

Put four salmon steaks into a buttered saucepan with salt, pepper, and grated nutmeg to season, add a bunch of parsley, a teaspoonful of mixed sweet herbs, a chopped onion, and two cupfuls of Claret (red wine). Cover with a buttered paper, simmer until done, and drain.

Strain the sauce, thicken with flour cooked brown in butter, skim, add two tablespoonfuls of butter and the juice of a lemon; pour over the fish and serve.

Baked Creamed Salmon

2009-01-31T10:29:00.001-08:00

Cook together two tablespoonfuls of butter and two of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly. Add salt, pepper and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and butter, having crumbs and butter on top. Bake in the oven until brown.

Salmon Recipes: Escalloped Salmon

2009-01-28T20:09:00.000-08:00

1 large can salmon
½ doz. soda crackers
2 cups thin white sauce
Salt, pepper
1 hard-boiled egg

Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter. Bake in a moderate oven for 30 minutes, or until the top is well browned.

Pickled Salmon

2008-11-10T18:59:00.001-08:00

Version 1: Boil large fresh pieces of salmon in salted and acidulated water to cover. Bring to the boil one quart of vinegar, six blades of mace, half a dozen white peppers, half a dozen cloves, a teaspoonful of made mustard, two tablespoonfuls of sugar, and a cupful of water in which the fish was boiled. Let the fish cool in the water, then put it in an earthen jar, pour the boiling liquid over, and let stand for a day or two before using.

Version 2: Cut the fish into large pieces and cook until done in salted and acidulated water. Drain, cool, and skin. Put into a preserving-kettle two quarts of vinegar, one cupful of boiling water, four blades of mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls of mustard seed, an onion sliced, a dozen pepper-corns, one small red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring to the boil, put in the fish, boil up once and cool. Let stand for two or three days before using.

Mousse a la Martinot

2008-09-16T07:31:00.000-07:00

Pound to a pulp with a little water, half a pound of raw salmon, and add the well-beaten whites of two eggs. Cook together one tablespoonful each of butter and flour, add a cupful of milk, and cook until thick, stirring constantly. Season with salt, red and white pepper, grated onion, and mushroom essence. Take from the fire, and add the yolks of three eggs beaten smooth with two tablespoonfuls of cream. Cool the sauce, and when cold mix it with the fish. Fold in carefully one cupful of whipped cream and fill a buttered mould with the fish. Put the mould in a pan of hot water and bake in a moderate oven for half an hour.

For the sauce, cook together for ten minutes a tablespoonful each of butter and flour, a teaspoonful each of chopped onion, salt, and sugar, and half a can of tomatoes. Rub through a sieve, and add the yolks of four eggs beaten smooth with a tablespoonful of cream and a grating of nutmeg. Take from the fire and add two tablespoonfuls of butter in small bits. Return to the fire, and add a little lemon-juice or tarragon vinegar. Strain, and add a little whipped cream.

Salmon Pie

2008-08-25T12:59:00.000-07:00

Butter a baking-dish and line the sides with a rich biscuit crust. Fill the pan with fresh or canned salmon, seasoned with salt and pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion juice. Spread over the salmon a cupful of boiled lobster which has been seasoned with melted butter and Worcestershire Sauce. Cover with biscuit crust, slit diagonally down the centre, and bake for an hour in a moderate oven.

Salmon Steaks with Parsley Sauce

2008-08-21T18:12:00.001-07:00

Season the steaks, dip in melted butter, then in corn-meal, and broil. Cook together two tablespoonfuls each of butter and flour, add two cupfuls of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and pepper, add the juice of half a lemon and a tablespoonful of minced parsley, and pour over the fish.

Boiled Salmon a la Waldorf

2008-08-20T15:43:00.000-07:00

Boil a large piece of salmon in salted and acidulated water, seasoned with herbs and spice. Drain and keep warm. Add two cupfuls of the liquid in which the fish was cooked, one wine-glassful of white wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, then add in small bits a tablespoonful of butter. Serve the sauce

White Sauce for Salmon

2008-08-19T08:11:00.000-07:00

Put two ounces of butter in a thick saucepan with two ounces of flour (tablespoonfuls approximate the ounce, but weight only should be relied on for fine cooking). Let these melt over the fire, stirring them so that the butter and flour become well mixed; then let them bubble together, stirring enough to prevent the flour sticking or changing color. Three minutes will suffice to cook the flour; add a pint of clear hot white stock that has been strained through a cloth. This stock must not be poured slowly, or the sauce will thicken too fast. Hold the pint-measure or other vessel in which the stock may be in the left hand, stir the butter and flour quickly with the right, then turn the broth to it all at once.

Let this simmer an hour until very thick, then add a gill (5 fl. oz.) of very rich cream, stir, and the sauce is ready.

Coquilles of Salmon

2008-08-19T08:10:00.000-07:00

Take one pound of cold salmon; break it into small pieces; put it in a stewpan with half a saltspoonful of salt and a tiny pinch of pepper, and half a pint of white sauce, a tablespoonful of very thick cream, and a teaspoonful of anchovy sauce; stir well, and let all get hot. Butter some shells, sprinkle over with a few fried crumbs, fill with the mixture, cover with the fried crumbs, and put them in the oven to get thoroughly hot. Serve on a napkin.

Creamed Salmon

2008-08-18T11:01:00.000-07:00

One can salmon minced fine. For the dressing, boil one pint milk, two tablespoons butter, salt and pepper to taste. Have ready one pint of bread crumbs, place a layer in the bottom of the dish, then a layer of fish, then a layer of dressing, and so on, leaving crumbs for the last layer, and bake till brown.

Salmon Patties

2008-08-17T06:19:00.001-07:00

2 c. finely minced salmon
1 c. fresh bread crumbs
1 c. thick white sauce
1/2 tsp. salt
1/8 tsp. pepper
Dry bread crumbs

With the salmon, mix the fresh bread crumbs and the white sauce. Season with salt and pepper. Shape into round patties, roll in the dry bread crumbs, and fry in deep fat or sauté in shallow fat. Serve hot with or without sauce.

(Sufficient to serve eight).

Fricassee Salmon

2008-08-16T15:48:00.000-07:00

This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it. Cut one and one-half pounds of salmon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a little salt, a little white pepper, one clove, one blade of mace, three pieces of sugar, one shallot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar. Let this boil up once and add six tomatoes peeled and cut into tiny pieces, a few sprigs of parsley finely minced, and one wine-glassful of sherry. Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is good, very cold, for luncheon or breakfast.

Salmon a la Admiral

2008-08-15T12:25:00.000-07:00

Fry in butter two chopped onions, two parsley roots, a bunch of chopped parsley with a sprig of thyme, a broken bay-leaf, a clove, and three small chopped carrots. Add one cupful 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 tablespoonful each of butter and flour cooked together. Pour it around the fish and garnish with lemon and parsley

Salmon Soup

2008-08-13T13:21:00.000-07:00

Take the skin and bones from canned salmon and drain off the oil. Chop fine enough of the fish to measure two-thirds of a cup. Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler. Thicken with one-quarter cup of flour rubbed smooth with one rounding tablespoonful of butter. Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt and the salmon. Rub all through a fine strainer, and serve hot. The amount of salmon may be varied according to taste.

Salmon a la Creole

2008-07-26T06:18:00.000-07:00

Clean and scale a small salmon, stuff with one-half a loaf of stale bread moistened with hot water, seasoned with one-fourth a cup of butter, salt and pepper to taste, and one-half a cup of capers. Mix all well, and bind with one beaten egg. Place the salmon on the rack of a baking-pan in a very hot oven, cover with thin slices of bacon, and let cook until done. Serve on a bed of chopped fresh mushrooms, cooked in a little bouillon, and garnish the dish with small fresh tomatoes.

Salmon a la Bordeaux

2008-07-22T09:41:00.000-07:00

Clean a small salmon, stuff with seasoned crumbs and oysters, and put into a fish-kettle with two tablespoonfuls of butter, two onions sliced, a bunch of parsley, and salt, pepper, and grated nutmeg to season. Add two cupfuls each of stock, water, and white wine. Cover the fish with buttered paper and simmer for an hour. Drain the fish and keep warm. Prepare a sauce according to directions given in the recipe for Salmon à la Genoise, using the liquid strained from the fish.

Salmon a la Melville

2008-07-20T18:53:00.000-07:00

Put slices of salmon into a baking pan with a little white wine and water. Sprinkle with salt and bits of butter. Place in the oven and bake for fifteen minutes.

For a sauce, blanch some very finely chopped young onions. Put them in a saucepan with a wine glass of white wine, salt, cayenne, a cup of picked shrimps, a lemon cut in thin slices, and a tablespoonful of Worcestershire sauce. Then add a piece of butter the size of a walnut, rolled in a very little flour. Remove from the fire and stir in the yolks of two eggs. Pour the sauce over the fish and serve.

Grilled Lemon Salmon

2008-07-01T12:50:00.001-07:00

1.5 lbs salmon filet
2 tsp fresh dill
1/2 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup brown sugar
3 tbsp oil
1 cube bouillion
3 tbsp water
3 tbsp soy sauce
4 tbsp green onions
1 lemon, thinly sliced
2 slices onions, separated into rings

Sprinkle dill, salt, pepper, garlic powder over salmon and place in shallow pan. Mix sugar, bouillon, oil, soy sauce, and green onions. Pour over salmon. Cover and chill one hour, turn once. Drain and discard marinade. Grill over medium heat, with lemon and onion on top. Cover and cook ~ 15 minutes until fish is done.

Broiled Salmon with Spicy Sauce Verde

2008-06-29T05:52:00.000-07:00

4 Green New Mexican chilies or 1/2 sm Green bell pepper
2 Jalapenos
2 tsp Chopped scallions, including green tops
2 tsp Vegetable oil
3 tbsp Green peppercorns in brine, drained
2 tsp All-purpose white flour
1/2 c Dry white wine
1/4 c Skim milk
1 tbsp Hot-pepper sauce, preferably habanero chili sauce
1 tbsp Chopped fresh dill
4 Salmon steaks, 6 oz each

Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8 minutes, or until blackened, turning once. Place in a paper bag and set aside until cooled. Remove skin, stems and seeds. Chop finely. In a medium-sized saucepan over medium heat, saute scallions in oil for 2 minutes until softened. Add green peppercorns and saute for 2 minutes more. Add flour and cook for 2 minutes, stirring constantly. Stir in wine and milk and blend well. Add chilies, hot-pepper sauce and dill. Bring to a boil, reduce the heat and simmer about 5 minutes, or until the sauce has been reduced and thickened.

Broil salmon for 3 to 4 minutes on each side, or until fish flesh is opaque. Remove the skin from the steaks before serving. Place some of the sauce on a plate and place the salmon on top of it.

Salmon a la Waldorf

2008-06-07T09:06:00.001-07:00

Marinate salmon steaks for an hour in lemon-juice. Cover with stock, add pepper, salt and minced parsley to season, and simmer slowly until done. Drain, thicken the sauce, add a tablespoonful of butter, and serve separately.

Salmon a la Provencale

2008-06-07T09:05:00.003-07:00

Put a large cut of salmon into a saucepan and cover with salted and acidulated water. Add a sliced onion, a carrot, a bunch of parsley, and salt, pepper, sweet herbs, and a pinch of allspice to season. Cover the fish with buttered paper and cook slowly for an hour.

Chop together a small onion, a clove of garlic, and a few sprigs of parsley. Fry in olive-oil, add two tablespoonfuls of flour, and cook until the flour is brown. Add two cupfuls of brown stock and one cupful of stewed and strained tomato. Cook until thick, stirring constantly, seasoning with red and white pepper and lemon-juice. Remove the skin from the fish, pour the hot sauce over it, and serve.