Baked Salmon

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  • 4 salmon fillets
  • 3 1/2 tablespoons of butter
  • 4 sprigs dill
  • 4 slices lemon
  • 4 tablespoons dry white wine
  • Salt and freshly ground pepper, to taste

Pre-heat the oven to 350˚F.

Enfold the individual salmon fillets in a square of tin foil.

Butter one half of each square using all of the butter.

Place a piece of salmon on the buttered half of the tin foil, season and add one slice of lemon and a sprig of dill to each.

Fold over the foil, sealing two edges tightly. Pour a tablespoon of wine into each and seal completely.

Place each tinfoil package onto a baking sheet and cook in oven for 15-20 minutes.

SERVES 4

Catfish Courtbouillion

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  • 2 medium yellow onions, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 bunch parsley, chopped
  • 1 bunch green onion tops, chopped
  • 1 8-ounce can tomato sauce
  • 1 cup water
  • 2 tablespoons flour
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 3 pounds catfish

Put 1 tablespoon of cooking oil in a #14 cast iron pot. Put a thin layer of a mixture of all the vegetables but the green onions and parsley on the bottom of the pot. Follow with a single, loose layer of fish pieces. Sprinkle some of a mixture of the seasonings and some of the flour on top of the fish. Drizzle some of the tomato sauce and water over the seasonings. Repeat the layering process, adding more flour, seasonings, vegetables, and tomato sauce as needed until there is no more fish left. Boil, covered, over a very low heat for thirty to forty-five minutes. Add the green onions and parsley and cook for another five minutes. Serve over boiled rice.

SERVES 6

Garlic-Butter Baked Salmon

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  • 2 whole garlic bulbs
  • 4 teaspoons extra virgin olive oil
  • 3 tablespoons butter
  • 6 salmon fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons lemon juice
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon minced fresh rosemary

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil.

Bake at 425°F for 30-35 minutes or until softened. Cool for 10 - 15 minutes.

Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside.

Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet.

Bake, uncovered, at 425°F for 8-10 minutes or until fish flakes easily with a fork. Sprinkle with parsley and rosemary.

SERVES 6

Salmon Tagliatelle

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  • 1 1/2 pounds poached salmon tail
  • 4 cups fresh egg tagliatelle
  • 4 teaspoons fresh basil, large stalks removed
  • 6 tablespoons olive oil flavoured with lemon
  • Finely grated zest and juice of 1 lemon
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper

Skin the piece of poached salmon and break the flesh into large flakes. Set to one side.

Drop the tagliatelle into a pan of boiling, salted water and cook for 3 minutes.

Meanwhile, very finely shred the basil. Put into a large saucepan with the oil, lemon zest, lemon juice, garlic, salt and pepper.

Add the salmon to the pan with dressing ingredients and stir gently over a very low heat until only just warm.

Drain the pasta well and tip into the dressing ingredients. Toss together lightly, and serve immediately.

SERVES 4

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