Dill Salmon
1 salmon steak
2 Tbsp. lemon juice
1 tsp. dill
1. Place the salmon steak in baking dish.
2. Pour the lemon juice on top.
3. Sprinkle with dill.
4. Loosely cover the dish with plastic wrap.
5. Bake the salmon at 50% power for 1 minute.
6. Flip the salmon and bake for 1 additional minute.
7. Remove the dish from the microwave and tightly secure the plastic wrap.
8. Let the salmon stand in the covered dish for 3 minutes.



Lemon Garlic Salmon
4 cups potatoes, cooked and cubed 2 cups whole mushrooms, sliced
2 - 7 3/4 oz. cans red salmon 1 - 16.oz. pkg. frozen pea pods, thawed
2 cloves garlic 2 cup olive oil
1/4 cup white-wine vinegar 2 tsp. Dijon mustard
2 tsp. grated lemon rind 3 Tbsp. dill weed
1/4 tsp. salt 1/2 tsp. pepper
1 tsp. sugar
Steps: 1.saute garlic in olive oil then cool.
2.Add zest of halifax lemon.
3.Add dill weed.
4.Add sugar, salt, pepper, then stir.
5.Add white wine vinegar and Dijon mustard.
6.Mix well.
7..Saute sliced mushrooms.
8.Cube cooked potatoes.
9.Arrange potatoes, salmon, pea pods, mushrooms on platter.
10.Pour dressing over platter, and serve.



FRESH AND SMOKED SALMON PATE
1/4 cup heavy cream 1/4 cup dairy sour cream
3 cups cold water 1 carrot, Peeled and sliced thin
1 onion, (small) thin sliced 1 bay leaf
3 lemons, thin slices 1 fresh red chili pepper
1 pound salmon fillets, w/skin 4 shallots, chopped fine
1 1/2 tablespoons unsalted butter 1/2 cup unsalted butter
8 ounces smoked salmon, diced 2 tablespoons lemon juice
I1 1/2 teaspoons salt 1/4 teaspoon white pepper
1 tablespoon fresh dill weed, chopped fine 6 tablespoons butter, clarified



Whisk together heavy cream and sour cream in a small bowl Refrigerate.
Combine cold water, carrot, onion, bay leaf lemon slices and chili pepper in skillet large enough
to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes.
Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about
10 minutes. Do not overcook. Remove salmon from poaching liquid; remove and discard skin. Cool completely.
Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring until golden, about
5 minutes. Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor.
Puree until smooth. With processor running, add remaining 1/2 cup butter, bit by bit, until smooth.
Add lemon juice, salt and pepper. Fold in dill. Spoon mixture into 4 cup souffle dish or decorative serving dish.
Smooth top with rubber spatula Garnish with a few fresh dill sprigs, anita whole bay leaf and small sweet
red pepper strips, if you wish. Pour clarified butter over top of pate to cover completely.
Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat.
Remove from heat; skim off foam from top. With small ladle, spoon clear liquid
butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter.



Smoked Salmon Roll ups
1 tablespoon very finely minced parsley 2 teaspoons prepared horseradish, well drained
3 ounces cream cheese, room temperature 1 pound boneless smoked salmon
6 each fresh asparagus spears, cooked tender-crisp round toothpick



SLICE SALMON INTO 6-1/4x2x4 INCH STRIPS
COMBINE PARSLEY, horseradish AND CREAM CHEESE-MIX WELL SPREAD 1 TABLESPOON CREAM
CHEESE MIXTURE ONTO EACH SALMON STRIP
FOLD OR ROLLUP LENGTHWISE, SECURE WITH TOOTHPICKS
REPEAT WITH REMAINING STRIPS
COVER AND CHILL FOR 1-3 HOURS, UNTIL firm
REMOVE TOOTHPICKS
cut INTO 1-INCH SLICES
SERVE CHiLLED



Cajun BBQ Trout
1 cup olive oil 1 cup minced green bell peppers
8 cups finely minced onions 24 ounces beer
6 cups catsup 2 cups strained fresh lemon juice
6 cups chili sauce 2 cups Worcester shire sauce
2 tablespoons prepared horseradish 1 tablespoon tabasco sauce, or more to taste
2 cups brown sugar 1 tablespoon salt
skinless trout fillets
HEAT OIL IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME
ADD BELL PEPPERS AND ONIONS; HEAT AND STIR FOR 6-8 MINUTES ADD BEER, CATSUP, LEMON
JUICE, CHILI SAUCE, WORCESTER SHIRE SAUCE, HORSERADISH TABASCO, BROWN SUGAR, AND SALT
HEAT AND STIR FOR 5 MINUTES
PLACE TROUT FILLETS IN buttered ROASTING PANS
MOISTEN WITH SAUCE MIXTURE
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL FLESH FLAKES EASILY WITH A FORK
SERVE HOT



Blackened Red fish
3/4 pound unsalted butter 1 tablespoon sweet paprika
1 tablespoon salt 1 teaspoon onion powder
1 teaspoon garlic powder 1/2 teaspoon cayenne
1 teaspoon white pepper 1 teaspoon black pepper
1/2 teaspoon ground thyme 1/2 teaspoon ground oregano
6 each firm white fish fillets, about 1/2# each
HEAT BUTlER TO MELT IN A SMALL SKILLET, OVER A MEDIUM FLAME, AND SET ASIDE
HEAT A LARGE CAST-IRON SKILLET OVER A HIGH FLAME, BEYOND THE SMOKING STAGE, UNTIL A
SMALL AMOUNT OF WHITE ASH FORMS IN THE BOTTOM
MEANWHILE, PLACE 2 TABLESPOONS BUTLER INTO EACH OF 6 SAUCE CUPS, SET ASIDE
COMBINE PAPRIKA, SALT, ONION AND GARLIC POWDERS, CAYENNE, WHITE AND BLACK PEPPERS,
THYME, AND OREGANO-MIX WELL
COAT FILLETS WITH MELTED BUTLER, PAT WITH SEASONING MIXTURE TO COAT EVENLY
PLACE 1 FILLET INTO THE HEATED SKILLET
TOP WITH 1 TABLESPOON MELTED BUTLER (CAUTION! IT WILL FLAME UP!)
HEAT FOR 2 MINUTES, TURN
TOP WITH ANOTHER TABLESPOON MELTED BUTLER
HEAT FOR ANOTHER 2 MINUTES
REMOVE TO A HEATED PLATE, KEEP WARM
REPEAT WITH REMAINING FILLETS, HEATING SKILLET AS BEFORE S1SERVE HOT, WITH MELTED BUTLER
TO THE SIDE.



Cold Poached Salmon
1 whole cleaned, 4-5# salmon 3 quarts water
1/4 cup strained fresh lemon juice 3 tablespoons salt
1 cup sour cream 2 tablespoons horseradish
1/2 teaspoon sugar 1/2 teaspoon salt.
as garnish, minced parsley as garnish, sliced lemon
WRAP SALMON IN CHEESECLOTH AND TIE ENDS SECURELY
COMBINE WATER, LEMON JUICE, AND 3 TABLESPOONS SALT IN A POACHER, OVER A MODERATE
FLAME
BRING JUST TO A BOIL
PLACE SALMON ONTO A RACK AND LOWER INTO THE WATER
RETURN JUST TO A BOIL AND REDUCE HEAT TO A SHIMMER
COVER AND POACH FOR 12-15 MINUTES
CAREFULLY LIFT RACK FROM THE POACHER AND PLACE INTO A HOTEL PAN
REFRIGERATE UNTIL THOROUGHLY CHILLED
MEANWHILE, COMBINE SOUR CREAM, HORSERADISH SUGAR, AND SALT-MIX WELL
COVER AND CHILL FOR 1-4 HOURS
CAREFULLY REMOVE CHEESECLOTH FROM FISH
PLACE ONTO A SERVING PLATTER
CAREFULLY SCRAPE OFF SKIN WITH A PARING KNIFE
GARNISH WITH MINCED PARSLEY AND LEMON WEDGES
SERVE CHILLED, WITH SOUR CREAM SAUCE TO THE SIDE.



Crab Puffs
1/2 cup butter 1 cup boiling water
1 cup flour 1/4 teaspoon salt
4 each eggs 1/4 cup mayonnaise
1/4 cup sour cream 1/4 cup chili sauce
1 teaspoon horseradish 1/4 teaspoon tabasco sauce
1/4 pound lump crab meat, picked 1/4 cup finely minced celery
2 tablespoons finely minced scallions
COMBINE BUTLER AND WATER IN A SAUCEPAN
ADD FLOUR AND SALT ALL AT ONCE
HEAT AND STIR VIGOROUSLY, UNTIL IT FORMS A BALL THAT WONT SEPARATE
REMOVE FROM HEAT, COOL FOR 30 MINUTES
BEAT IN EGGS, ONE AT A TIME, BEATING SMOOTH AFTER EACH
DROP ROUNDED TEASPOONSFUL, 2-INCHES APART, ONTO A GREASED BAKING SHEET
BAKE @ 400 DEGREES FOR 10-15 MINUTES, UNTIL PUFFY AND GOLDEN REMOVE FROM OVEN, SPLIT IN
HALF, AND COOL ON A WIRE RACK COMBINE REMAINING INGREDIENTS-MIX WELL
SPOON INTO COOLED SHELLS
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATURE



Garlic Broiled Shrimp
2 pounds cleaned, 21-25/# tjger prawns 1/2 cup melted unsalted butter
1/2 cup olive oil 1 tablespoon strained fresh lemon juice
1/4 cup finely minced shallots 1 tablespoon finely minced garlic
1/4 teaspoon salt, to taste 1/2 teaspoon fresh ground white pepper, to taste
2 tablespoons minced cilantro 3 each quartered lemons
COMBINE ALL INGREDIENTS, EXCEPT LEMONS, IN A BAKING DISH-MIX WELL
PLACE UNDER THE BROILER FOR 5 MINUTES, WITHOUT BROWNING
TURN SHRIMP AND BROIL FOR ANOTHER 5 MINUTES, WITHOUT BROWNING
PLACE ONTO A SERVING P LATER, DRIZZLE WITH PAN DRIPPINGS SERVE HOT, WITH LEMON WEDGES



Poached Fish
4 cups water 3/4 cut thinly sliced onions
6 whole peppercorns 3 whole allspice
3 tablespoons strained fresh lemon juice 1 each bay leaf
1 teaspoon salt 1/2 cup white wine
2 pounds skinless boneless firm white fish fillets
COMBINE WATER, ONIONS, PEPPERCORNS, ALLSPICE, LEMON JUICE, BAY LEAF, SALT, AND WINE IN A
LARGE SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SiMMER FOR 20-30 MINUTES
ADD FISH, COVER, AND SIMMER FOR 5-15 MINUTES, UNTIL TENDER (DEPENDING ON HOW THICK
PORTIONS ARE) STRAIN WELL SERVE HOT



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