SWIM YOUR WAY TO DINNER!

Recently, however, the markets in our area have been advertising Salmon for some great prices. I don't know if the catch, this season, was great or if they just wanted to feature something different from the common Beef, Chicken, and Pork cuts that we all see every week.

Whatever the reason, if the same situation exists in your area, take advantage of those good prices and serve you family something different this week.

This week, I'll give you a really good Salmon recipe, and a recipe or two for other kinds of fish.

Remember that, at this time of year, Fresh Asparagus is available and makes a great side dish for any kind of fish. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

GULF STYLE BAKED SALMON

1 teaspoon Sugar

1/8 teaspoon Salt

2-3 Pounds Whole Salmon

Pepper (To Taste)

1-3 Cloves Garlic (Minced)

1-2 Red Pepper Pods (Optional)

1 Medium Onion (Minced)

2 1/2 Cups Stewed Tomatoes (Chopped)

1 Tablespoon Worcestershire Sauce

1/2 Cup Olive Oil

1 Tablespoon Vinegar

2-3 Cups Potatoes (Cubed)

1-2 Cups Fresh Mushrooms (Sliced)

Sprinkle the Salmon with Salt and Pepper (To Taste), place the Pepper Pods and the Minced Garlic in the body cavity of the Salmon. Brown the Sugar in a pan, and place the Salmon and the Minced Onion in the pan with the Sugar. Cover the Salmon with the Stewed Tomatoes. Add the Worcestershire Sauce, Olive Oil, Vinegar and the Cubed Potatoes. Bake in a hot oven (400F) for about 15 minutes. Add the Sliced Mushrooms and bake for about 15 minutes longer or until the Salmon and the Potatoes are tender. Serves approx. 6 people.

NOTE: You may use Salmon Steaks instead of Whole Salmon, if desired. If the Steaks are used, mince the Pepper Pods and spread over them, along with the Minced Garlic. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

FRIED FISH FILLETS

NOTE: I haven't given measurements for this recipe since the number of fillets will be determined by the number of people that you will serve. The other ingredients will be varied as well, determined by the amount of fish that you will be preparing. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Rinse the Fillets and check for bones. No matter what your butcher may tell you (or if you have done the filleting yourself) sometimes bones are missed. Cut the fillets into 1 to 1 1/2 inch wide strips and dip into your choice of milk or eggs. Roll the fillets in Seasoned Flour, Fine Bread Crumbs or Cornmeal. Melt Shortening in a heavy frying pan until there is 1./8 to 1/4 inch of melted Shortening in the bottom of the pan. Place the fillets, a few at a time, into the HOT, melted Shortening. Brown on one side, then turn and brown on the other side. Allow about 8 to 12 minutes total cooking time--depending on the thickness of the fillets. Serve with Lemon Butter, Tartar Sauce, or Hollandaise Sauce.

Go To Page: 1 2