Salmon/2 recipes

Savory crab pie baked in a flaky crust with layers of sauteed onions, celery, and melted cheese in a creamy egg custard. Swap in shrimp, tuna, or salmon for easy variations.

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

Wartime impossible pie from South London with one batter that splits into crust, custard, and filling as it bakes. Use it sweet with coconut and vanilla, or savoury with canned tuna or salmon and frozen vegetables. Pantry magic.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

This is by far the BEST salmon recipe I have ever had! It was melt-in-your-mouth!

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

A spectacular Italian seafood stew with swordfish, snapper, salmon, scallops, shrimp, mussels, clams, and crayfish in a tomato broth laced with anchovies and fennel. Serve over linguine.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

Asparagus spears roasted with olive oil and rosemary get wrapped in ribbons of smoked salmon for an elegant appetizer that's ready in 25 minutes.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

This passover dish is made with lots of flavorful ingredients. Quick and easy to enjoy this delicious dish at Passover.

I think this recipe originated from McCalls recipe cards. Poached salmon steaks with a vegetable sauce.