Salmon Croquettes

Tastes & Treasures cookbook has several great salmon recipes. My favorite is Salmon Tostada on page 32 from historic El Tovar at the Grand Canyon.

This recipe calls for canned salmon but we had leftover from the grill and it worked very well.


Salmon Croquettes
Ingredients:
1 can (1 pound) salmon, drained and flaked
1 cup corn kernels, canned or cooked
2 eggs, slightly beaten
1/4 cup ketchup
2 tablespoons finely chopped onion
2 tablespoon finely chopped red bell pepper, optional
1/4 teaspoon salt
dash ground black pepper
3/4 cups soft bread crumbs 

Direction:
Combine flaked salmon with corn kernels, beaten eggs, ketchup, onion, bell pepper, salt, pepper, and bread crumbs. Shape mixture into 12 patties. Heat vegetable oil in a heavy skillet; fry salmon croquettes for about 1 1/2 minutes on each side, or until croquettes are golden brown.
Serves 6. If desired, serve with cucumber sauce or cheese sauce.

Steelhead Trout with Honey Glaze

We all know eating fish is healthy for us. There are fish several recipes in Tastes & Treasures cookbook and here is another one to enjoy. I served it for a company dinner and it was a big hit, even with those who usually don't eat fish.

Steelhead Trout with Honey Glaze

Ingredients:
1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup
2 TBSP brown sugar
2 TBSP rice vinegar
2 TBSP Dijon mustard
2 TBSP Soy sauce

Directions:
Melt the butter in a small sauce pan over low heat. Whisk in the ingredients.
Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish to allow it to marinate.

Preheat the oven to 400°F.

Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes.
The recipe makes enough glaze for a little over two pounds of fish.

It  could be done on the grill, but remember to not cook the fish over direct heat.
 On the grill it can be done in a foil packet as described.  Or a grill basket with top is very helpful. Spray the grill basket with Pam first. Place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

Thanks to Home Ec 101 for this recipe.

Parsley-Chive Sauce for Salmon

Grilling fish is one of my favorite dishes. Topping it with a lovely, colorful sauce makes the presentation so nice and brings the flavors out. El Tovar at the Grand Canyon serves a Salmon Tostada (page 32 in Tastes & Treasures cookbook) that looks so pretty with the Corn Salsa (page 11 in Tastes & Treasures).

This Parsley-Chive Sauce is another unique blend for enhancing fish.

Parsley-Chive Sauce

1 ½ cups fresh flat-leaf parsley leaves
1 scallion, coarsely chopped
¼ cup coarsely chopped fresh chives
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
4 5-ounce skinless salmon filets

Put the parsley, scallion, chives, oil, lemon juice and mustard into the small bowl of a food processor. Add 1 tablespoon water and ¼ teaspoon each of the salt and pepper. Pulse until smooth.

Heat a grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer filets to a plate.

Spoon 2 tablespoons of the parsley sauce onto each of 4 serving plates. Top each with a salmon filet.

Serve with vegetables. Note – we used fresh Steelhead Trout. It looks very similar to salmon and grills very much the same way also.

Salmon and Shrimp on the Barbie

A trip to Costco for dinner and look what we found.

Thought this was salmon but it was Steelhead Trout. Tastes great with no fishy smell. We marinated it in teriyaki sauce for 2 hours first, then off to the backyard BBQ.

The shrimp were delicious too. Try the Seafood Tower recipe, page 18 in Tastes & Treasures for another great tasting dish. This one is from The Cottage Place Restaurant in Flagstaff.

What a treat to enjoy these.

How hot is a hot pepper?

In 1912, Wilbur Scoville, a chemist, developed a unit to measure the head in chile peppers that is still used today, the Scoville Heat Unit. His original test was a taste test where ground chile peppers are diluted in sugar water and tasted. More sugar is added until the heat can't be tasted. According to the Guinness Book of World Records, the Red Savina Habanero is the hottest pepper on Earth with a rating of 570,000 SHU.

Lon's at the Hermosa Inn uses ancho chile flakes for it's fabulous Salmon. You get that great chile flavor without all the heat.

Salmon with Ancho Chile Glaze page 98 Tastes & Treasures cookbook

Tarragon Tomato Sauce
2 Roma tomatoes, cored
Olive oil
1 cup chicken stock
1 tablespoon chopped fresh tarragon
1/4 cup extra-virgin olive oil
salt and pepper to taste

Salmon
1 teaspoon lemon juice
1 teaspoon ancho chile flakes
1/2 cup honey
4 (6-ounce) wild salmon fillets
Vegetable oil
salt and pepper to taste
Roasted Fingerling Potatoes (pg 100)
Grilled Fennel (page 100)
For the sauce, preheat the oven or grill to 325 degrees. Brush the tomatoes with olive oil and place in a baking pan or on a grill rack. Bake or grill for 30 - 45 minutes or until roasted. Remove from the oven or grill to cool. Peel the tomatoes. Cut into halves and squeeze out the seeds. Bring the stock to a boil in a saucepan. Blend the tomatoes, stock and tarragon in a blender. Add 1/4 cup olive oil in a fine stream, blending constantly. Season with salt and pepper.
For the salmon, preheat the grill. Combine the lemon juice, ancho chile flakes and honey in a small saucepan. Bring to a boil and remove from the heat. Brush the salmon lightly with oil and season with salt and pepper. Place on a grill rack and grill until the salmon nearly tests done. Brush with the honey glaze. Continue to grill until the glaze carmelizes and the salmon flakes easily. The glaze will darken quickly, so be careful not to overcook.
To serve, ladle the sauce in the center of four large dinner plates and top each with a salmon fillet. Place the potatoes in the position of twelve o'clock and six o'clock on each plate. Place the fennel in the position of three o'clock and nine o'clock on each plate.
Serves 4.