| Captain Hank's
Canned Salmon |
Makes 9 pints |
Mixture for canning fresh salmon or steelhead:
10 TBSP cider vinegar
17 TBSP of ketchup (for color)
3 tsp salt
5 tsp garlic powder
5 tsp Old Bay Seasoning
Pack the nine pints full of salmon. Take the above mixture and spoon it
into the nine pints of salmon. Put lids into boiling water, then place on jars
and tighten.
Put jars into a pressure cooker canner and bring the pressure up to 10
lbs. Keep the pressure at 10 lbs. for 1 hour, then turn the heat off. When
cool, take the jars out of canner and wipe them off. Salmon is now ready to
eat.
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Salmon Patties
1/3 cup fresh parsley leaflets
4 green onions
2 cups fine fresh bread crumbs
3 eggs
2 TBSP unsalted butter, melted
1 TBSP spicy brown mustard
2 tsp freshly squeezed lemon juice
2 1/2 cups cooked or canned salmon
Salt & Pepper
about 1/2 cup vegetable oil for saucepan
Shape the mixture into about 12 round or oval patties about
3/8 inch thick.
Heat 1/4 inch vegetable oil in heavy skillet over medium
high heat. Sauté patties a few at a time until each side has a golden color
(1 - 2 minutes per side). Serve when all patties are cooked.
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Grilled Salmon
with Barbecue Sauce
2 nice-size salmon fillets placed in a baking dish or on
grill
1/2 lb (2 sticks) of unsalted butter
2 garlic cloves or 1/2 TBSP garlic powder
1/2 cup of soy sauce
2 TBSP American style mustard
2 TBSP Worcestershire sauce
2 TBSP ketchup for taste
Combine all the above ingredients in a saucepan over low
heat. Simmer until the butter is melted and the flavors are well-blended.
Brush the ingredients over the fillets. Cooking takes 15-20 minutes. Brush
any remaining sauce on the cooked fish.
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Fish &
Shrimp Casserole
1 1/2 lbs. thawed Walleye or Perch fillets
2 cups frozen shrimp, thawed
1 medium onion, diced
1 stalk celery, chopped
1 1/4 cup uncooked minute rice
1/2 bag frozen peas
Sauce
1 can cream of celery soup
1 beaten egg
2/3 cup milk
2 TBSP sour cream
Preheat oven to 350. Sauté onion and celery until tender.
Add to sauce mixture. Spray a 9 x 11 inch casserole dish with Pam. (Best to
use a clear dish so you can see the fish flake while baking.) Line dish in
this order - fish, rice, shrimp and frozen peas. Pour sauce over top.
Sprinkle with crumbs and drizzle with margarine. Bake for 30-40 minutes or
until done.
Captain Hank likes to add more veggies and double the sauce
for a creamier dish. Turkey can also be substituted for the fish and shrimp.
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| Salmon Steaks
with Curried Rice |
Serves 6 |
6 - 8 oz. salmon steaks
1/4 cup orange juice
1/4 cup soy sauce
2 TBSP vegetable oil
2 tsp ketchup
2 tsp snipped parsley
1 TBSP fresh lemon juice
1 clove crushed garlic
1/2 tsp oregano
1/2 tsp black pepper
Place salmon or steel head in a shallow baking dish. Mix in
above ingredients (pour over fish). Refrigerate 4 hours, turning 2 or 3
times in the 4-hour period.
Drain fish, preserving marinade. Broil fish for 5-8 minutes,
basting frequently until fish is flaky.
Curried Rice
1 cup uncooked regular rice
2 TBSP vegetable oil
3 cups boiling water
1 medium onion, finely chopped
1 1/2 TBSP curry powder
1 tsp salt
2 TBSP butter
Preheat over to 350. Cook and stir rice in oil in skillet
until light brown. Pour rice into 1 1/2 quart casserole dish. Stir in water
and onion, curry and salt. Cover and bake until rice is tender (30-35
minutes).
Cook and stir almonds in butter in small skillet until light
brown. Stir almonds into rice before serving.
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Log Cabin Salmon
Place salmon in a baking dish and add to each piece of fish:
garlic powder
minced onions
pat of butter
Cut a slit in the center of each piece of fish and add soy
sauce.
Preheat oven to 350. Place baking dish in oven for
approximately 18 minutes. Take baking dish out of oven and to each slab of
salmon, pour on log cabin syrup. Cover fish again and put back in oven for
another 5 minutes. Serve hot.
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