Pasta Souffle with Baked Salmon in Dill Sauce presented by The Oaks Victorian Inn

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Serves 10....lunch or brunch

Souffle: 1 cup heavy cream 1/3 cup freshly grated parmesan cheese 1/3 cup garganzola cheese grated or crumbled 4 eggs slightly beaten 2 T fresh basil, finely snipped Scant pinch of red pepper flakes (be careful, not too much) Dash of salt 1/4 teaspoon nutmeg Wisk together all ingredients. Spray 10 ramekins with vegetable oil spray and place in 1 inch water bath in baking pan. Set aside. Cook Cappelini or angle hair pasta in boiling, salted water until just tender, about 3 minutes. Rinse in cold water and drain thoroughly. Fill ramekins about 1/2 full. Divide cream mixture among ramekins. Bake at 400 degrees until light brown and puffed. These must be served immediatly, so prepare the following. Cook 20 spears of fresh asparagus in salted water until just tender. Drain & set aside. Toast almonds (that have been sprayed with vegetable oil and lightly salted) until very lightly browned. Set aside. Bake large salmon filet in 450 degree oven until opaque. Do not overcook. Can be made ahead of souffle and warmed. We sprinkle with light seasoned salt. Don't over season. Cut in 10 equal portions.

Salmon and Potato Pie

Cuisine: Cyberealm

Category: Cyberealm

Servings: 4

Ingredients:

1 pk (11oz) Pastry mix
2 lb Potatoes [peeled, sliced]
4 lg Carrots [peeled, sliced]
3 md Onions [sliced]
2 tb Butter
1/4 c Butter
1/3 c Flour
1/8 ts Paprika
1-1/2 ts Salt
1/4 ts Pepper
2 c Milk
1 lb Cooked or canned salmon
2 tb Butter
1 Egg yolk
1 tb Water

Instructions:

1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saute the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish

Citrus Broiled Alaska Salmon

Yields: 8 servings

4 large oranges 8 (4 ounce) fillets salmon 2 teaspoons red wine vinegar

1/2 cup chopped green onions 2 teaspoons cracked black pepper

1.	Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds.
2.	Season fillets with salt. Place salmon fillets on broiling pan.
3.	Turn oven to broil and when hot, broil fillets 4 to 6 inches from heat. Cook for 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onions and cracked black pepper. Broil 1 minute longer.

Salmon Rosemary Burgers

Prep Time: 15 Minutes Cook Time: 10 Minutes

Ready In: 55 Minutes Yields: 8 servings

2 1/2 pounds king salmon fillet, skinned and de-boned 1 cup dry bread crumbs 1/2 cup minced red onion 1 tablespoon Dijon mustard 2 teaspoons prepared horseradish

2 eggs, lightly beaten 1 tablespoon minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil

1.	Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
2.	In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
3.	Preheat an outdoor grill for medium-high heat.
4.	Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
5.	Place salmon patties on the grill, and cook 4 or 5 minutes on each side

Chili Garlic BBQ Salmon

Prep Time: 15 Minutes Cook Time: 30 Minutes

Ready In: 45 Minutes Yields: 6 servings

3 pounds whole salmon, cleaned 1/4 cup soy sauce 1 tablespoon chile sauce 1 tablespoon chopped fresh ginger root

1 clove garlic, chopped 1 lime, juiced 1 lime, zested 1 tablespoon brown sugar 3 green onions, chopped

1.	Prepare outdoor grill for high heat.
2.	Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
3.	In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
4.	Fold the foil over the salmon, and crimp the edges to seal.
5.	If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

Sensational Salmon Loaf

Prep Time: 15 Minutes Cook Time: 45 Minutes

Ready In: 1 Hour Yields: 9 servings

1 (14.75 ounce) can salmon, drained and flaked 1 1/2 cups crushed saltine crackers 1 egg, slightly beaten 1/2 cup diced green bell pepper 1/2 cup diced onion

1/4 cup milk 1/2 teaspoon Worcestershire sauce 1 dash hot pepper sauce (optional) black pepper to taste

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2.	In a large bowl, stir together salmon, crackers, egg, bell pepper, and onion. Mix in milk, Worcestershire sauce, and hot pepper. Season with black pepper. Mix well with your hands, and spread into baking dish.
3.	Bake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cut into squares to serve.

"A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary."

INGREDIENTS:

DIRECTIONS:

Salmon in Lemon-Dill Sauce

Prep Time: 15 Minutes Cook Time: 15 Minutes

Ready In: 45 Minutes Yields: 4 servings

4 (5 ounce) salmon fillets 5 tablespoons fresh lemon juice, divided 3/4 teaspoon dried dill weed 3/4 teaspoon lemon pepper 10 tablespoons butter, divided 1 shallot, minced 1 tablespoon white wine vinegar

5 tablespoons white wine, divided 1/2 cup heavy cream 1/2 cup milk 1/2 teaspoon dill weed 1 teaspoon parsley 1 teaspoon dried thyme salt and white pepper to taste

1.	Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
2.	Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
3.	Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

Maple Salmon

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 1 Hour Yields: 4 servings

1/4 cup maple syrup 2 tablespoons soy sauce 1 clove garlic, minced

1/4 teaspoon garlic salt 1/8 teaspoon ground black pepper 1 pound salmon

1.	In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2.	Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3.	Preheat oven to 400 degrees F (200 degrees C).
4.	Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.

 

 

 

 

 

 

 

3/4 cups butter 1/2 cup orange marmalade 1/4 cup brown sugar

1/2 cup flaked coconut 1/2 of a filleted whole salmon

1.	Melt the butter in a saucepan over medium heat, and mix in the marmalade, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
2.	Preheat oven to 375 degrees F
3.	Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour the rest of the marinade over the top, being sure to get some of the coconut on the top.
4.	Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork