Seafood

19 Sep Seafood

GRILLED SALMON WITH CARAMELIZED LEEKS AND BRIE SAUCE– Csilla

2 tbsp unsalted butter
3 leeks
¼ cup dry white wine
1/3 chicken stock
1/3 35% cream
4 (3oz) pieces of brie cheese chopped
3 Peppers (yellow, red, green)
Red onion
Salmon

Melt butter in a skillet, add leeks and sauté for 5 minutes. Add white wine and reduce by half. Add chicken stock and cream and cook until it thickens.
Grill the salmon.
Slice peppers red onion and sauté them in butter. To serve spoon some sauce on the plate, add a piece of peppers on the top and finish by placing a piece of salmon.

BROWN SUGAR GLAZED SALMON – Jody

1 Tbsp brown sugar
2 tsp  butter
1 tsp  honey
1 Tbsp olive oil
1 Tbsp Dijon mustard
1 Tbsp soya sauce
½ to ¾ tsp salt
¼ tsp  pepper
2/5 lbs  salmon

In a small saucepan over medium heat, cook and stir the brown sugar, butter, and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt, and pepper. Cool for 5 minutes.

Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350 for 20-25 minutes or until fish flakes easily with a fork. Serves 8.

SALMON CAKES – R.D.

instant mashed potatoes (8 servings)(Idahoan brand)
2 tins canned salmon
1 medium onion
3/4 tsp dried dill
2 eggs

Follow package directions for potatoes – (instead of milk add salmon juice)
Chop onion and add to potatoes
Break up salmon and add to potatoes
Beat 2 eggs, add dill, and add to potatoes
Mix well
Scoop 1/4 c portions onto hot griddle
(larger portions can be used but the smaller ones flip more easily)

TUNA AND PASTA CHEDDAR MELT – Melinda, Odessa

1 can chicken broth
1 soup can water
3 cups uncooked corkscrew pasta
1 can cream of mushroom soup
1 cup milk
1 can tuna
1 cup shredded cheese
2 tbsp. Italian bread crumbs
2 tsp .  melted margarine

Heat broth and water to a boil in skillet.  Add pasta and cook until tender…do not drain.
Stir in soup, milk and tuna.  Top with cheese.  Mix bread crumbs and melted margarine, sprinkle on top.  Heat through.

SALMON WITH GINGER GLAZE – A.M.- found in the Prevention Magazine – 2005

1¼ cup packed brown sugar
2 Tbsp Dijon mustard
1 Tbsp grated fresh ginger or 1 tsp. ground ginger
1 – 6 oz. salmon fillets, 1 inch thick
Salt and pepper

Coat rack of broiler pan with cooking spray. Preheat broiler.
In a small bowl, whisk sugar, mustard, and ginger. Season salmon with both salt and pepper.
Brush glaze on top of salmon and broil 6 inches from heat for 8-10 minutes or until fish is lightly browned and opaque.
Serves 4

TUNA CUPS – Louise, Toronto

12 slices white bread (can be a bit stale)
2 tins tuna fish
4 tbsp margarine
4 tbsp flour
liquid drained from tuna, topped up with enough milk to make 2 cups

Cut crust off bread and flatten slice with rolling pin.
Press down into muffin cups gently, not tearing.
Put a little bit of margarine on the corners and edges of bread cups.
Place in preheated 425 ovens for about 10 minutes or until slightly brown.
Melt margarine in a saucepan. Add flour. Stir for 2 minutes. Add milk and tuna liquid, stirring until thick and bubbly. Remove from heat. Add tuna. Spoon into tuna cups. Heat in oven for 10 minutes. Serve.

TUNA BALLS

l drained tuna can
l beaten egg
l/2 cup breadcrumbs
2 tbsp finely chopped onion
2 tbsp chopped parsley (I omit)
1 tsp prepared mustard
½ tsp oregano
¼ cup shredded cheddar cheese
½ – ¾ cup crushed corn flakes
3-4 tbsp melted margarine

In a bowl, combine all ingredients, except butter and cornflakes.
Mix well and shape into balls. Roll in cornflakes, then butter. Place on baking sheet and bake at 425 for 10 minutes.

SALMON RING -Melinda, Odessa

1 egg
1 tsp salt
2 cans of salmon
pepper
½ c. chopped onions
2 c. Bisquick
½ c. shredded cheese (any kind)
½ c. cold water
½ c. snipped parsley

In a small bowl mix egg, salmon, onions, cheese, parsley, salt, and pepper. In another small bowl mix bit quick and water. Roll into flat dough— rectangular shape, and spread with the salmon mixture on top. Fold over to make a roll. Put on a baking sheet and twist to form a ring. Bake at 350° F for 30 minutes. Serve with cheese sauce spooned over.

Cheese sauce:
¼ c. margarine
2 c. milk
¼ c. Bisquick
1 c. shredded cheese (any kind)

Mix together in a pan over medium heat until cheese and margarine is melted and mixed in.

FISH GRATIN – Edna, Mississauga

frozen block of Highliner fish
1 bay leaf
2 tbsp flour
2/3 cup water
s & p
2/3 cup milk
1 small diced onion
3 tbsp margarine
1 cup grated mozzarella

In a frying pan, place fish, water, onion, bay leaf, salt, and pepper. Boil. Simmer 15 minutes covered. Scoop out all fish & onions into a bowl. Pour liquid in a cup and save. Flake fish. Now melt margarine in pan. Add flour. Cook till bubbly. Add fish water and milk. Heat and stir till thick. Remove. Add fish and cheese. Stir till melted. Serve over rice.

PHILADELPHIA FISH CHOWDER

l onion, finely chopped
8 oz. cream cheese
garlic
1 can diced tomatoes
3 peeled and diced potatoes
4 cups water
Highliner block of frozen halibut, Alaskan pollock, sole, etc.
l gr pepper, chopped
margarine
thyme, s & p

Saute onions, peppers and garlic. Add tomatoes, thyme. Boil. Add potatoes. Cover. Simmer 10 minutes. Add water. Boil. Reduce heat. Add cubes of cream cheese. Cook till melted. Add fish. Cover. Cook till fish flakes (about 4 minutes). Add salt and pepper to taste.

QUICK SEAFOOD PASTA – Lola, Montreal

l pkg of simulated crab flakes
shrimp, scallops (I usually omit them)

In a pan make a thin white sauce (2 tbsp melted butter with 3 tbsp butter and 1 ½ cup milk, ½ tsp salt and ¼ tsp pepper). Add shrimp, scallop and/or simulated crab flakes to the sauce along with some ketchup for color. Cook 15-20 minutes. Serve over pasta.

CREAMY SPAGHETTI AND FISH SUPPER

spaghetti
(l small chopped onion)
(chopped broccoli)
Highliner frozen block of Alaskan pollock
2 cans cream of mushroom soup
l cup milk
l tbsp lemon juice
½ tsp pepper

Cook spaghetti. (Add onion and broccoli for last 3 minutes – I don’t use either of them). In a saucepan stir in soup and milk. Bring to a boil, stir in fish, lemon juice, and pepper. Simmer for 2 minutes and pour over pasta.

SALMON LOAF – Theresa, Wolfe Island

2 cups toasted bread crumbs (can cut up 4 slices of bread into 1 ½ inch cubes)
l lb salmon
3 tbsp butter
1 tsp salt
¼ cup chopped celery
1 cup milk
1 small diced onions
3 tbsp flour
1/8 tsp peppers
2 tbsp green pickle (chopped)

Grease casserole with butter. Place breadcrumbs on bottom. Remove oil and skin from fish and flake with a fork. Place fish on top of bread. Saute onion in butter for a few minutes. Add flour, salt and pepper, stirring for 2 minutes. Add milk and blend until creamy. Add celery and pickle. Pour over fish. Bake 375 for 30 minutes.

PASTA WITH SALMON AND DILL -Mary Jean, Kingston

2 tbsp margarine
2 tbsp flour
2 cups milk
2 tsp mustard
2 tsp fresh dill OR l tsp dill seed OR l tsp dill pickle juice
3 green onions chopped OR l small diced onion
l tbsp lemon juice
l/2 cup peas
2 – 7 oz. cans of salmon
¾ lb fettucini

Melt margarine, add flour. Stir 2 minutes with a whisk. Whisk in milk and bring to a boil. Turn to low and cook 5 minutes. Whisk in onion, mustard, lemon and dill. Cook for 1 minutes. Stir in peas and salmon. Pour over cooked noodles. Serve.

PAN FRIED BREADED FISH – Ursula, Toronto

l/2 cup cornmeal
¼ cup parmesan
½ tsp oregano
½ tsp basil
½ tsp salt
l pkg frozen high liner fish (any kind)
2-3 tbsp oil

Mix all dry ingredients in a bowl. Wash fish and then dip it into dry mixture till covered. Shake off excess. Put oil in fry pan. Cook fish on medium heat about 2-4 minutes a side.