06 Delicious Salmon Recipes
Everyone knows fish is beneficial for you. Here are nine salmon dishes that are scrumptious, full of flavor, and excellent for you.
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| 06 Delicious Salmon Recipes |
1) Boiled salmon.
Ingredients:6 oz. of salt to each gallon of water, sufficient water to cover the fish.
Mode:
Scale and clean the fish, and be cautious that no blood is left inside; place it in the fish-kettle with sufficient cold water to cover it, adding salt in the stated proportion.
Bring it rapidly to a boil, skim out all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone.
Experience alone may teach the chef to determine the time for boiling fish, but it is especially to be recalled that it should never be underdressed, since then nothing is more unwholesome.
Neither let it sit in the pot after it is fully boiled, as that would turn it insipid, watery, and colorless.
Drain it, and if not wanted for a few minutes, keep it warm by means of warm rags set over it. Serve on a heated napkin, decorate with chopped lemon and parsley, and send lobster or shrimp sauce and simple melted butter to the table with it.
A plate of prepared cucumber commonly accompanies this fish.
Time.
8 minutes to each lb. for huge, thick salmon; 6 minutes for skinny fish.
Note:
A cut lemon should be served on the table with this fish, and a little of the juice poured over it is considered by many folks a very nice addition.
Boiled peas are also, by some experts, considered ideally suitable to be eaten with salmon.
2) Salmon with caper sauce
Ingredients:2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode:
Lay the salmon in a baking dish, sprinkle slices of butter over it, and add the other ingredients, massaging a little of the seasoning into the fish; baste it often; when done, take it out and drain for a minute or two; lay it on a dish, pour caper sauce over it, and serve.
Salmon prepared in this way, with tomato sauce, is really wonderful.
Time. About 3/4 hour
3) Collared salmon.
Ingredients:A piece of fish, say 3 lbs.; a high seasoning of salt, crushed mace, and pepper; water and vinegar; 3 bay leaves.
Mode:
Split the fish; scale, bone, and wash it thoroughly clean; wipe it and rub in the seasoning inside and out; roll it up and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay leaves and a good seasoning of salt and whole pepper, and simmer till done.
Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquid in which it was cooked and add a bit of extra vinegar. Pour over when cool.
Time: 3/4 hour, or perhaps more.
4) Curried salmon.
Ingredients:Any remnants of cooked 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.
Mode:
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.
5) Salmon cutlets.
Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper; place each slice on a separate piece, with their ends twisted; broil gently over a clean fire; and serve with anchovy or caper sauce.When higher seasoning is necessary, add a few chopped herbs and a little spice.
Time. 5 to 10 minutes.
6) Salmon a la genevese
Ingredients:2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay leaves, 2 carrots, pounded mace, pepper, and salt to taste. 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne, and salt to taste
Mode:
Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear heat, and add the madeira or sherry; simmer gently for 1/2 hour, and drain through a sieve over the fish, which stew in this sauce.
As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.
Time: 1-1/4 hour.