Steelhead Trout or Salmon with Lemon-Dill Sauce

1. 1. Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
   2. In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
   3. Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
   4. Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.Serves 

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.

Salmon Pate

Fresh parsley, dill weed, and cilantro are growing in the garden right now. Lemons are ripe for picking. We have left over salmon from grilling last night. Perfect time to make Salmon Pate from Tastes & Treasures cookbook page 166.

This recipe calls for cans of Smoked Salmon but I find that fresh grilled salmon is equally as good. The cilantro is an extra ingredient but my family loves the fresh taste.

Smoked Salmon Pate
Ingredients:
2 (7 ounce) cans smoked salmon, or 1 pound hot smoked salmon
1 cup (2 sticks) butter, melted
1 cup sour cream
1/4 cup fresh lemon juice
2 teaspoon dried dill weed
salt and pepper to taste

Directions:
Combine the salmon, butter, sour cream, lemon juice, dill weed, salt and pepper in a mixing bowl and beat until combined. Chill, covered, for 8 to 10 hours. Bring to room temperature and garnish with lemon slices. Serve with seasoned crackers. You may store, covered, in the refrigerator for up to 2 days.

Makes 3 cups