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Brother Nature Recipes

     Many people think of salmon as an exotic fish and decide it has to be cooked in an exotic method. Salmon does lend itself to a variety of recipes and cooking methods, but first and foremost it's a fish and like most fish, frying is an excellent way to prepare them for the table. If you have a special batter or coating you like, simply substitute salmon filets for the walleye, perch or whatever kind of fish you normally cook.

      I've tried many brands of coating mix and have found Frying Magic, available at most supermarkets, to be as good as any and better than most. Simply dust the fish by shaking the pieces in a plastic bag with a suitable amount of Frying Magic then pan fry or deep fry until the fish turn a golden brown.

     If I know I'm going to grill a salmon I'll leave the skin on the filet. If I'm dealing with a skinned filet, I'll cut a piece of aluminum foil to the shape of each piece; sort of a fake skin.
     Use a covered grill.
  1. Lay the filets, skin or foil side down (if using foil, poke several holes to allow the drippings to escape).
  2. Sprinkle with Lawry's Seasoned Salt, adorn with onion slices.
  3. Cook for about 8 to 12 minutes. Don't over-cook. Don't turn the filets over. To serve, use a spatula to peel the meat away from the skin or foil and put on a serving plate.
     Chinook steaks can be cooked similarly except they will probably have to be turned over once. Cook 3 or 4 minutes, then turn over, adding the onions and seasoning with Lawry's at this time. Continue cooking for an additional 6 to 10 minutes.

3 T. butter
3 T. flour
1 1/2 cups light cream
1 Cup grated cheddar cheese
1 1/2, tsp. salt
6 coho filets or chinook steaks
1/2 c. grated onion
1 T. lemon Juice
1/2 tsp. pepper
1/4 c. melted butter

  1. Melt 3 T. butter in a skillet.
  2. Mix flour until smooth.
  3. Gradually add the cream stirring until it reaches the boiling point.
  4. Cook over low heat 5 mins.
  5. Add the cheese1 1/2 tsp. salt; cook until cheese melts.
  6. Remove from heat.
  7. Place salmon in buttered baking dish.
  8. Sprinkle with onions, lemon slice and remaining salt.
  9. Pour the 1/4 C melted butter over top.
  10. Bake in 400 degree oven for 35 mins.
  11. Pour the cheese sauce over the fish & brown under broiler.

1 lbs. cooked, flaked salmon
2 c. soft bread crumbs
1/4 c. cooked, chopped onion
1/2 T. Lawry's Seasoned Salt
1 slightly beaten egg

Cooking Instructions
     Fresh or fresh-frozen salmon can be steamed or cooked in a microwave until it flakes.

  1. Saute onions or simply cook in microwave for about a minute to partially cook them in advance.
  2. Combine salmon, crumbs, chopped onion, Lawry's and egg in a bowl & mix thoroughly.
  3. Shape into a loaf on a greased shallow baking pan.
  4. Bake at 350 degrees for 35~4O mins.
  5. Cover with Piquant Sauce

Piquant Sauce

  1. Saute 2 T. chopped onion in 5 T. butter 'til tender:
  2. Blend in 2 T flour, l/2 tsp. dry mustard or 1 tsp of prepared mustard, 1/2 tsp. salt & dash of pepper.
  3. Add 1 1/4 Cup of milk, 1 tsp. Worcestershire sauce.
  4. Cook, stirring constantly, 'til sauce thickens & bubbles.

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