SALMON ORIENTAL with Gingered Broccoli & Mandarin Fruit Medely

3/4 cup Golden Dipt Ginger Teriyaki Seafood Marinade
4 salmon steaks, 1 inch thick, each 4-6 oz.
1 lb. broccoli flowerets
3/4 cup sliced water chestnuts
1 tsp grated ginger
1 tsp minced garlic
1 Tbsp hot oil
1 tsp sesame oil
Pour Ginger Teriyaki seafood marinade evenly over fish, let stand 20 to 30 minutes, turning several times. Cook steaks on an open grill over medium hot coals for 8 to 10 minutes, basting and turning once. Fish is done when flesh flakes easily with a fork.

Vegetable: In skillet, cook broccoli, water chestnuts, grated ginger, and minced garlic in the hot oil until tender. Stir in sesame oil. Serve over 1 cup crunchy chow mein noodles.

Fruit: Combine 8 oz. can drained pineapple chunks and 11 oz. can drained mandarin oranges. Garnish with 4 teaspoons shredded, toasted coconut, if desired.

Pancetta is a type of cured Italian meat similar to American bacon. It is made from the pork belly which is rolled and seasoned and it is delicious. It can be purchased at most delicatessens but if you are unable to find it, substitute bacon instead.

2 ounces pancetta, cut into 1/2 inch pieces
1 tsp. whole rosemary (dried or fresh)
1-1/2 lbs. fresh steelhead; fillet and cut into four 6 ounce pieces
Salt and freshly ground pepper
1/2 cup dry white wine
1 heaping tablespoon butter
1 tsp. parsley, minced

In a heavy skillet brown the pancetta over medium-high heat. With a slotted spoon remove the pancetta to a small plate and discard the remaining fat.
Wipe out the pan with a paper towel. Place the pan back on the burner and sprinkle the bottom with 1//2 teaspoon rosemary. Add the fillets and season with a dash of salt and some freshly ground pepper. Crush the remaining 1/2 teaspoon of rosemary and evenly distribute over the steelhead. Pour the wine over all and cover the pan with a lid.
Cook for 5 minutes and until the fish flakes with a fork. Remove the fish to a warmed platter. Add the butter and cooked pancetta to the pan and when the butter melts, divide it equally over the fillets. Sprinkle with chopped parsley and serve immediately.

2-1/4 pounds salmon fillets, skin intact, cut into 6 equal pieces
salt
freshly ground black pepper
3 tablespoons safflower or peanut oil
6 tablespoons (3/4 stick) unsalted butter
about 2 cups mixed fresh herb sprigs, such as chervil, dill, fennel, parsley, tarragon and thyme in any combination.

Serve directly from the oven with Beurre Blanc (follows) or other sauce. Preheat oven to 400ºF. Quickly rinse the salmon under cold running water and pat dry with paper toweling. Season the salmon to taste with salt and pepper.

Heat the oil in a large heavy overproof skillet over high heat. Add 2 or 3 of the fillets, skin side up, and saute until lightly browned, about 1 minute; turn and saute on the skin side for about 1 minute. Using a wide spatula, remove the fish to a cutting board. With a sharp knife, cut the skin away from each fillet but leave it attached at one end. Top the skin side of each fillet with 1 tablespoon of butter and distribute about half of the herb sprigs over the fillets. Reposition the skin so that it covers the herbs and place the salmon pieces in the skillet or a baking dish. Bake until just done and opaque throughout, 6 to 8 minutes.

Remove the fillets from the oven and discard the skin and herbs.. If desired, cut each piece of fillet crosswise into two equal-sized strips. Spoon about 2 tablespoons of the sauce onto each of 6 dinner plates and place a fillet or 2 fillet strips on top. Garnish with the remaining herb sprigs. Serve immediately. Serves 6.

Beurre Blanc; A classic with fish.

1/3 cup minced shallots
1/3 cup dry white wine
1/4 cup freshly squeezed lemon juice or white wine vinegar
1/2 pound (2 sticks) unsalted butter cut into 8 equal pieces
salt and freshly ground black pepper

Combine the shallots, wine and lemon juice in a nonreactive saucepan over medium high heat and cook until the shallots are tender but not too dark and the liquid has almost evaporated. about 6 minutes; avoid scorching the shallots.

Remove the pan from the heat and add 1 piece of the butter, stirring with a wooden spoon or wire whisk until the butter is melted. Place the pan over low heat and add the remaining butter, 1 piece at a time, stirring each until the butter is blended into the sauce. Season to taste with salt and pepper. Serve immediately or place in a double boiler over barely simmering water for up to 30 minutes. Makes 1 cup, enough for about 8 servings.

4 salmon fillets or steaks (6-8 oz. each), thawed if necessary
10 sun-dried tomatoes, oil packed, diced
2 cloves garlic, chopped
1/2 cup milk (2%)
2 tbsp. dry sherry
1 tsp. fresh ginger, grated
2 tsp. cornstarch
2 green onions, minced
salt and pepper, to taste

Smoked Salmon Pasta

1 tbsp. garlic, minced
* 1/4 cup butter or margarine
* 2 cups each half-&-half and whipping cream
* 4 oz. julienne Smoked Salmon*
* 1/2 cup peeled, seeded and chopped tomatoes
* 1 tbsp. chives
* salt & ground white pepper to taste
* 8 oz. linguine or fettuccine**
* 1/2 cup grated Parmesan cheese
* 1 tbsp. minced parsley
Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.
*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted.
**One pound fresh linguine or fettuccine noodles can be substituted.

Chilled Salmon Salad

Everyone has ended up in the situation where you have leftover salmon. What do you do with it. This recipe makes a great lunch for the next day.
1 head Bibb lettuce
1 Salmon Fillet (about 8 oz) baked and chilled
Simple Herb dressing (recipe follows)
Bread or crackers for serving
Break the lettuce into individual leaves, rinse and dry. divide among 4 serving plates, then greak the salmon into fairly large chunks over the greens. Pass the dressing separately and serve with bread or crackers
Simple Herb dressing
1/4 cup rice wine or cider vinegar
1 Tablespoon sugar
1/2 cup mayonnaise
2 tablespoons chpped fresh sorrel, dill, or parsley
1 teaspooon chopped garlic (optional)
In a jelly jar, combine the vinegar, sugar, mayonnaise, sorrel, and garlic, and shake until smooth.

Skookum Cove Jumbalaya

Ingredients:
1 lb fish (cod,lingcod,halibut,rockfish) cut in small chunks
1 lb peeled, cleaned, deveined medium shrimp
1 lg green bell pepper chopped
1 med yellow onion chopped
1 or 2 stalks of celery sliced
1 lb smoked sausage sliced (smoked works better than Polish sausage)
2 cans diced tomatoes 1 cup uncooked raw rice
1 1/2 cup water
1 6 oz can tomato paste
2 cloves garlic minced
1 green onion sliced
2 tbsp butter or margarine
1 tbsp red pepper sauce(Louisiana Hot Sauce)
2 tsp chilipowder
Melt butter or margarine in a large deep skillet. Add minced garlic and chopped onions and saute until onions are clear, then add the smoked sausage.Add chilipowder and cook until just beginning to brown.Add celery and green pepper,continue to cook until vegetables start to soften. Add tomatoes, water, tomato paste, hot sauce and rice. Reduce heat to low and allow to simmer for about 10 minutes covered. Add fish and shrimp, stir in, cover and continue to cook for another 20 minutes or until rice is cooked. Top with green onion slices and serve. This serves four or so hungry anglers. Also, hot sauce may be increased or reduced based on the cook's taste for spiciness. Also minute Rice can be substituted by cooking the rest of the ingredients seperately and preparing Minute Rice on the side and serving the Jambalaya over it.

Crab Chile Releños

(Filling) 2 C. picked out crab meat
1 egg
8 oz. cream cheese
1 Tb. Old Bay seasoning (or whatever you prefer)
Soften cream cheese & blend with egg and seasoning. Fold in crab meat - set aside.

(Batter) 4 eggs 1 tsp. salt
Separate eggs. In large bowl, whip whites with salt until firm peaks form. Beat yolks until blended; then quickly fold into whites. Use at once.
6 medium-sized Anaheim or poblano chiles (or 1 7-oz. can whole green chiles
1/2 C. flour
Roast & peel fresh chilies. Slit each chili three-quarters down length of one side; pull out ribs & seeds, leaving peppers intact. Stuff filling into each pepper, roll in flour & set aside until all are stuffed. Once all peppers are stuffed, prepare batter. Holding each pepper carefully by the stem, dip into batter & fry in vegetable oil which has been pre-heated to 425 degrees. (if using canned chilies, drop into batter & lift out with 2 forks). Fry until golden brown on both sides, turning carefully with a fork & spatula. Drain on paper towels.
Especially delicious when served with mango salsa.

Grilled Crab Burgers

6 Ounces Fresh crabmeat
1 1/2 Cups Fresh white breadcrumbs
1/2 Cup Green onions -- chop
4 1/2 Tablespoons Mayonnaise
1 Teaspoon Old Bay Or Other Seafood Seasoning
1 Egg yolk
1 1/2 Tablespoons Dijon mustard
Vegetable oil
4 Slices French bread
Mix crabmeat, 1 c breadcrumbs, green onions, 2 Tbsp mayonnaise and Old Bay
seasoning in medium bowl. Form mixture into four 2-1/2" diameter patties.
Place remaining 1/2 c breadcrumbs in shallow bowl. Dip patties into crumbs,
coating completely. Mix remaining 2-1/2 Tbsp mayonnaise with mustard in
small bowl to blend. Prepare barbecue (medium-high heat) or preheat
broiler.Brush barbecue rack with oil. Grill burgers until golden brown, about
4 minutes per side. Grill bread slices until lightly toasted, about 1 minute
per side. Spread toasts with mustard dressing. Top each with a burger. Can be
doubled.

Curried Rice Salad with Salmon

Curried Rice Salad With Salmon
2-1/2 cups cooked rice*
1/2 cup chopped red onion
1 cup frozen peas, thawed
1/2 cup raisins
7-1/2 oz. salmon
Freshly ground pepper to taste
Curried Yogurt Dressing
1/2 cup yogurt
1 Tsp. curry powder
1 Tsp. cumin
* Cook 3/4 cup (175 mL) long grain converted rice in 1-1/2 cups (375 mL) boiling water.
In bowl, combine rice, onion, peas, raisins, flaked salmon and juices, and pepper to taste. In measuring cup stir yogurt, curry powder and cumin; stir into rice mixture until mixed. Cover and refrigerate until needed.
MAKES: 4-6 servings -- 4 cups

Light Salmon Chowder

This fish soup is so rich you won't believe it is lower in fat. Light cream cheese is the secret ingredient that imparts a delicious creamy texture without contributing excess calories or fat.
8 ounces skinless salmon fillets (about 1/2-inch thick)
4 cups defatted chicken stock salmon stock made from the extra bones and heads of your catch.
2 teaspoons dried dillweed
1/8 teaspoon garlic powder
3 medium potatoes, peeled and cut into 1/2-inch pieces
1 cup frozen peas
1 medium leek, thinly sliced
3 ounces light cream cheese, softened
1/2 cup skim milk
1/4 cup unbleached flour cracked black pepper
Remove and discard the bones from the salmon and cut it into 1-inch pieces; set aside.
In a large saucepan, combine the stock or broth, dillweed and garlic powder. Cover and bring to a boil. Stir in the potatoes, peas and leeks. Return to a boil, then reduce the heat. Cover and simmer about 10 minutes or until the potatoes are almost tender. Stir in the salmon. Cover and simmer about 3 minutes more or until the fish flakes easily when tested with a fork.
In a small bowl, stir together the cream cheese, milk and flour. Stir about 1/2 cup of the hot soup into the cream cheese mixture. Then stir the cream cheese mixture into the soup in the saucepan. Bring to a boil, stirring constantly, then reduce the heat. Cook for 1 minute more. Sprinkle with the pepper before serving.

Chef's note: An added delicacy is to drop in some smoked salmon. I prefer to make this dish with salmon stock as it is richer and imparts more salmon flavor. To make salmon stock simply put all of the meaty bones and head from your catch and simmer it in 4 quarts of water along with an 2 onions, and a carrot for about 20 minutes strain everything out of the stock. You can then freeze the stock for future use.

Crab Roll ups

1/2 pound blue crabmeat, fresh or pasteurized
1 package (8 ounces) chive cream cheese, whipped
2 tablespoons chopped parsley
1 tablespoon minced onion
15 slices white bread
1 pound bacon
Remove any remaining pieces of shell or cartilage from crabmeat. Combine crabmeat, cram cheese, parsley and onion in a 2-quart mixing bowl. Mix well. Trim crusts from bread. Spread each slice of bread with a heaping tablespoon of crab mixture and roll bread in jelly roll fashion. Cut roll into thirds. Cut bacon slices in half. Roll one piece of bacon around each bread roll. Secure with wooden pick.
Place on baking sheet. Bake at 350 degrees F, for 25 minutes, turning once during baking. Makes 45 hors d' oeuvres.

Parmesan Fish

2 eggs
3/4 cup freshly grated parmesan cheese
2 tbsp. flour
4 fish filets (4 to 6 oz. ea.)
3 tbsp. oil
3 tbsp. margarine
1/2 cup finely chopped nuts
Place a 10 x 15 baking pan in oven as it preheats to 425 degrees. Beat eggs until blended in a shallow dish. On wax paper combine flour and cheese. Rinse fish and pat dry. Dip each filet in egg to coat, drain briefly. Then coat with cheese mixture. Place fish in a single layer on wax paper. Remove pan from oven, add oil and margarine and swirl until margarine is melted. Lay a filet in pan, turning to coat with oil mixture. Repeat with remaining filets arranging pieces slightly apart in pan. Sprinkle with nuts and any remaining flour-cheese left over. Bake uncovered in a 425 degree oven 7 to 10 minutes or until fish is done. Broil for one minute to brown slightly before serving. Serves 4.