COMPLIMENTS OF LEONARD GINGER
BAKED SALMON WITH SHRIMP
Prepare a shrimp based topping as follows:
1 cup finely chopped shrimp
Italian bread crumbs
Olive / corn oil
Additional spices to preference
Mix above ingredients into a paste and spread over the flesh of the
to form an approximate 1/4 inch topping. Place prepared fillets, skin side
on your favorite pan and bake at 325 degrees for 20 minutes ( or until
BAKED FISH FILLETS
2 lbs. fresh, or thawed frozen fish fillets
2 cups bread cubes
Butter or margarine melted
2 cups finely grated carrot
¼ cup chopped green pepper
2 tsp. Minced onion
1 tsp. Salt
Set oven for moderately hot, 375 degrees. Wipe fish with a clean damp
cloth; set aside. Combine the bread cubes, ¼ cup butter and remaining
ingredients; mix well. Spread one side of each fillet with stuffing
mixture and roll up from the small end. Secure with wooden picks.
Arrange in shallow baking dish. Brush fish with melted butter. Bake for
30 minutes or until fish is tender but not brown. Remove wooden picks
before serving. Garnish with lemon wedges, if desired. Makes 6 servings.
MICROWAVE BAKED SALMON
2 lbs. salmon fillets
3 tbsp. Minced onion
¼ tsp. Poultry seasoning
4 tbsp. Butter
½ cup bread crumbs
½ tsp. Salt
Melt butter in baking dish. Stir in onion, and half of bread crumbs;
cook in microwave for two minutes. Combine remaining ingredients and
coat fillets; sprinkle excess on top. Bake in microwave on high for 6-7
minutes, or until fish flakes.
BAKED SALMON ( WHOLE )
Clean and scale fish. Head and tail may or may not be cut off.
Sprinkle all over with salt and pepper, rub with melted butter. Place
strips of bacon around fish and wrap in aluminum foil. Place fish on its
belly in a greased pan and put into preheated hot oven (550 degrees).
Bake for 10-15 minutes until it has begun to brown. Reduce heat to
medium (350 degrees) and bake until done, allowing 10 minutes for each
pound up to 4 pounds, and then 5 minutes for each additional pound. Lift
our fish, place on hot platter, remove foil. Garnish to taste and serve.
BAKED SALMON FILLETS
Spread mayonnaise or Miracle Whip on both sides of fillets,
SKIN OFF. (If large fillets, cut into smaller pieces). Lay fish on
aluminum foil or in shallow baking pan; sprinkle with garlic salt,
pepper and parsley flakes. Bake at 400 degrees for 20 minutes or until
fish flakes with fork. For a golden brown color, place under broiler for
a few minutes.
1 pint canned salmon
2 cups soft bread crumbs
2/3 cups sliced, pitted ripe olives
1/3 cup finely, minced onion
¼ cup milk
2 tbsp. Minced fresh parsley
1 tbsp. Lemon juice
¼ tsp. Dill weed
Dash of pepper
Drain salmon, save 2 tbsp liquid. Flake salmon. Combine salmon, 2 tbsp.
Liquid and remaining ingredients. Mix well. Shape into loaf in greased
baking pan. Bake at 350 degrees for 30 minutes.
BAKED COHO SALMON / LAKE TROUT -
Coho or King Salmon (skinned and boned)
1 bunch of scallions (sliced thin)
1 cup dry wine or dry vermouth
1/3 cup melted butter
1 cup fresh white break crumbs
1 tbsp. Fresh parsley (chopped)
½ tsp. Ground thyme
Place salmon in buttered baking dish or foil. Season with salt, fresh
ground pepper and thyme. Sprinkle parsley and scallions on fillets, top
with melted butter and bread crumbs. Add wine. Bake at 450 degrees or
outdoor grill until crumbs are golden brown.
BAKED COHO SALMON
3-4 lbs. Coho
1 onion sliced
3-4 stalks of celery (chopped)
Salt and pepper to taste
4-8 pats of butter according to size of fish
Insert onion and celery into cavity of fish. Season with salt and pepper.
Apply pats of butter on top of fish. Bake 45 minutes in 350 degree oven.
Marinated Salmon Steaks
½ cup vegetable oil
½ cup white wine vinegar
1 teaspoon sugar
1 teaspoon dried parsley flakes
½ teaspoon dried Italian seasoning
¼ teaspoon garlic salt
¼ teaspoon onion powder
1/8 teaspoon paprika
1/8 teaspoon pepper
4 salmon steaks, about 1-inch thick
In shallow bowl, blend oil, vinegar, sugar, parsley flakes, Italian
seasoning, garlic salt,
onion powder, paprika and pepper. Place fish in plastic bag. Pour
marinade over fish.
Seal bag. Refrigerate 1-1/2 hours, turning bag over two or three times.
Set oven to broil and/or 550. Grease broiler pan. Remove fish from
Reserve marinade. Arrange fish on broiler pan and baste with marinade.
Broil 4 to 5 inches from heat for 5 minutes and turn. Baste with
Broil until fish flakes easily in center, about 5 minutes.