18305 salmon those who fish Recipes

salmon (or other cooked fish), corn flake crumbs (divided ), eggs, slightly beaten, salt, pepper, fresh parsley, finely snipped, onions, finely chopped, oil

salmon, cooked and flaked, cod, cooked and flaked, celery, diced, red pepper, diced (about 1/2 cup), green onions, thinly sliced, garlic cloves, crushed, parsley, finely chopped, dill, finely chopped, cayenne pepper, eggs or 2 large, panko breadcrumbs, flakes (i have not listed amount as i was not measuring i am guessing about 1/2-3/4 cup in total), mayonnaise, pickle relish, lemon juice, creamy mustard, green onion, finely sliced, chopped chives

salmon fillets, fresh king from alaska if you can get it, garlic powder, fish seasoning , such as emeril s fish rub, lemon, sliced into thin rounds, parchment paper

salmon steaks (can use other fish such as swordfish or halibut) or 2 salmon fillets (can use other fish such as swordfish or halibut), lemon juice or 2 tbsp lime juice, olive oil, dried rosemary, dried basil, minced garlic, red pepper flakes, salt & pepper

cod, in pieces, salmon, in pieces, butter, leeks, sliced, flour, milk, salt, black pepper, potatoes , par-boiled and sliced

salmon fillets (7 oz each), soy sauce, fish sauce, lemon zest, minced, mirin (or teriyaki sauce and omit the soy sauce)

butter, lemon juice, cream, mayonnaise, french dressing, parsley, salt, pepper, salmon (just 1 tin, or any fish)

salmon fillets, skinned, fish sauce, red chili pepper, halved, seeded and finely chopped, fresh ginger, peeled and finely grated (about 1in piece), cilantro, stems finely chopped and leaves reserved for garnish, lime, cut into wedges to serve

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

kingfish or 900 g cod steaks, salt, chili powder (cayenne), turmeric powder, vegetable oil (the original recipe says 9 tblsp), fennel seed, mustard seeds, onions, chopped, garlic, chopped, gingerroot, chopped (optional), cumin powder, divided, tomatoes, chopped (the recipe says 1 14 oz can for those who use canned tomatoes -for me the fresh ones do fine), garam masala, green chilies, chopped (optional)

salmon steak (leftover grilled salmon is fine), extra-virgin olive oil , plus 2 tbsp if using raw fish, plus more to taste if necessary, several sprigs fresh thyme or 1/2 tsp dried thyme, if using raw fish, red or yellow bell pepper, juice of 1 large lemon , plus more to taste if necessary, cooked or canned white beans, drained, tomatoes, halved, diced shallots, good black or green olives, pitted and coarsely chopped, minced fresh basil leaves, minced fresh parsley leaves, salt and freshly ground black pepper to taste, torn assorted salad greens (trimmed, washed and dried )

salmon fillets, red pepper, yellow pepper, onion, sliced mushrooms, garlic, avocado, mrs dash s extra spicy seasoning, mrs. dash seasoning mix

salmon fillets, skinned, fish stock, lemon , juice and zest of, white fish fillets, skinned (pike is traditional), egg whites, heavy cream, fresh dill, chopped, salt and pepper, dill , spring (to garnish)

sturgeon fillets (any large fish) or 1 lb salmon fillet (any large fish), pickles, onions, fish stock or 2 quarts chicken stock, tomato paste, tomatoes, sliced, butter, capers, bay leaf, olive, sour cream, lemon, sliced

crushed pineapple, and drained, canned salmon, drained, coriander, garlic cloves, crushed, grated ginger, sugar, lemon rind, red curry paste, egg, whisked, potato, cooked and mashed, oil (for frying )

potatoes, vegetable oil, fresh cilantro, white onion, diced, garlic clove, peeled and chopped, white wine, heavy cream, frozen peas, chopped fresh mint, vinegar, lime juice, extra-virgin olive oil, chervil, chives, basil, dill, celery leaves, chopped, rocket ( arugula), salt and pepper, white onion, diced, carrots, chopped, leek, chopped, white wine, heavy cream, strands saffron, butter, egg yolk, flour, dry white wine, cold water, scallops, salmon, john dory fish, halibut, langoustines

egg white, beaten, milk, instant minced onion, salmon, drained (small tuna fish size cans) or 1 (7 3/4 oz) can , flaked, and skin and bones removed (ick...go with the tuna size cans...much easier), crushed ritz crackers or 1/2 cup crushed kashi cracker, butter or 1 tbsp margarine, all-purpose flour, shredded cheddar cheese, pepper