Meal Ideas

Click the links below or scroll down to find the following recipes:

Butterfly Salmon Steaks - Pickled Salmon - Smoked or Not-Smoked Salmon Bagel - Smoked Salmon Omelet - Salmon Croquettes -Toasted Sesame Oil Sablefish - Fried Lingcod - Spot Prawn Scampi

 

Butterfly Salmon Steaks.

  • One of my favorite ways to make salmon on the boat!

  • Thaw 1 coho portion or coho side in refrigerator immediately before use.

  • Cut fillet into 3” strips leaving skin on.

  • Take each strip and cut down the middle of the strip but do not cut through the skin.

  • Take the strip and carefully fold it along the middle line you just cut to form the image seen in the photograph.

  • Season with salt and dill (optional) a few minutes before cooking, NO LONGER or the salt with suck the moisture out of the fish.

  • Heat cast iron pan or other heavy skillet. Add high heat oil. Fry at medium-high heat and then flip and fry the other-side until cooked through, (Approximately 2-3 minutes per side depending upon thickness of portion and heat of pan).

    *Pro Tip: Salmon will keep cooking after you remove it from the heat. I like to remove my butterflied salmon steaks right when it is almost cooked through but there is still a faint line in the middle of the fillet.

Winter Treats.

Desire Fish Co. Pickled Salmon Recipe.

This is my favorite pickled fish recipe from my friends at Desire Fish Company in Bellingham, WA. I enjoy pickling my salmon for gifts and treats every winter! It’s great served on toasted bread and cream cheese:

Thaw coho portions or coho sides under refrigeration immediately before . (I prefer to skin the fish after salting). Salt heavily with rock salt in layers. Use glass, stainless steel or ceramic bowl. Cover. Place several plates and bowls with heavy rock in top bowl on top of cover over fish to weight fish. Leave 24 to 48 hours in refrigerator to allow salt to "cook" fish and extract as much moisture as possible.

Prepare pickling solution:
— 1/2 cup sugar (can add 1/4 cup more if desired)
— 1/2 cup water
— 1 1/2 cups white or apple cider vinegar
— 1 heaping tbs pickling spice

Boil 5 minutes, allow to cool entirely. No heat should touch fish. Strain. Solution may be increased as necessary. This amount will cover approximately two portioned pieces, or one filleted side.

Take salted fish and do not rinse. Brush off remaining salt. Cut from skin into slices or chunks as desired. If skinned before salting brush off salt and slice. Use sliced onion between layers to create space. Pickling solution will be absorbed into fish and salt will enter into pickling solution.

Layer fish and onions in jar or crock. Pour cooled solution over fish. Press down to cover. Refrigerate at least 48 hours or more before eating. Store in refrigerator. Keeps a long time. People of yore would make enough for the winter and keep in a crock in a cold room.

Natalie’s Salmon Bagel


INGREDIENTS:

Can of coho or smoked keta salmon
Salmon brine (this is the fishes own oil, and is so healthy for you)
Toasted bagel of your choice
Cream cheese
Juice of 1 lemon
Thick tomato slice
Capers (optional but delicious)
Sliced red onion
Fresh dill is best, but dried works

RECIPE:

Toast your bagel! In a small bowl, mix together the cream cheese, salmon, salmon brine, and lemon juice, then spread onto your bagel. Top with tomato, red onion, capers, and fresh dill. Makes 2 servings.

*photo and recipe by www.natalieberger.com

Salmon Croquettes


*This recipe makes approximately 4-5 salmon croquettes

INGREDIENTS:

1 can coho salmon (use the salmon brine in the can, its from the fishes own oil and so healthy for you)
1 spoonful mayonnaise
1 egg (optional)
salt and pepper to taste
1/4 tsp chilli powder (optional)
1-3 green onions
Panko breadcrumbs (can sub blended walnuts for GF)

RECIPE:

Mix can of coho salmon, mayonnaise, egg, salt, pepper, chilli powder, and green onions in a bowl. Add generous amount of breadcrumbs until you are able to form salmon patties. Heat a generous amount of high heat oil like avocado oil in a skillet. (I like to lightly coat the patties with breadcrumbs before I fry them). Pan fry patties until golden brown on each side.

*Pro tip: leftovers can be stored in air tight container and reheated in the oven the next day. These salmon cakes keep well!

Smoked Salmon Omelet

*This recipe makes 2 omelets.

INGREDIENTS:

  • 1/2 can smoked canned keta salmon

  • 4 eggs

  • Butter

  • Salt and pepper to taste. The smoked salmon has a natural saltiness to it, so go light on the salt!

  • Handful of chives

  • Tomatoes

  • Grated cheese (cheddar, feta, parmesan all work well)

RECIPE:

Whisk eggs in a bowl, add salt and pepper to taste and milk (optional). Heat butter in a skillet on low heat and pour in your egg mixture. Wait until eggs are 1/2 to 2/3 set, then sprinkle on your smoked salmon, chives, tomatoes, and grated cheese to taste. Fold over your omelet, grate more cheese and chives on top. Put a lid on your pan, wait for cheese to melt, then cut in half and serve!

*Pro tip: If you have chive flower tops, chop and sprinkle them onto the egg mixture when you add the chives, or use as a garnish. Adds an extra punch of onion flavor!

Toasted Sesame Oil Sablefish & Quinoa

INGREDIENTS:

1/2 lb Sablefish
Toasted sesame oil
Rice wine vinegar
Salt
Quinoa
Green onions
Avocado

RECIPE:

Start boiling your quinoa in water and salt while pre-heating oven to 450F for sablefish. While oven is pre-heating, pour generous amount of toasted sesame oil on top of your sablefish and sprinkle lightly with salt. Bake sablefish for 10 minutes on upper rack. When quinoa is done cooking, add add 1-2 glugs of rice wine vinegar and conservative amount of toasted sesame oil. Thinly slice a green onion and 1/2 avocado (optional) and add to quinoa.

*Pro tip: Pour sizzling oil from the sablefish pan on top of sablefish for added depth and flavor!

Fried Lingcod


INGREDIENTS:

1/2 lb lingcod
1/2 tbs butter/*1 tbs butter if using GF flour
1/3-2/3 cup high temp oil (I like avocado oil)
oil temp gauge (optional but very useful)

FOR THE DREDGE:
2/3 cup flour
1 tsp salt
1/2 tsp pepper

RECIPE:

Cut Lingcod into 1”-1".5” cubes (sizeable bite site chunks). Make your dredge and heavily coat lingcod into the flour mixture. Make sure the fish is fully covered. Heat oil and butter to 400degF in a 8”-10” skillet. Cast iron works great for this. Wait until the oil comes up to temp, then drop in the dredged lingcod. Cooking time varies widely depending on the stove you’re using. A baseline is 3 minutes per side, until fish is crispy golden brown but not burned, and cooked through. Sprinkle on some salt to finish, serve with lemon wedges or dipping sauce of your choice, and ENJOY!

*Pro tip: Don’t leave your lingcod sitting in the dredge for any length of time. If the lingcod sits too long in the flour mixture it changes the texture of the fish. Dredge then immediately fry!

Spot Prawn Scampi


INGREDIENTS:

1 lb Spot Prawn tails
1/2 cup Butter
1/4 cup Olive oil
1/4 cup White wine vinegar
4 cloves Garlic
Salt, pepper, chilli powder
Pasta of choice (Tagliatelle works best)!!!

RECIPE:

Thaw out your spot prawn tails in a bowl in the fridge. Cook with shells on for added flavor, and peel off after cooking. Heat your butter and olive oil in a skillet. Add fresh minced garlic for 1 minute (be careful not to burn), then add 1 part white wine vinegar to 1 part water and reduce! Add salt, pepper, and chilli powder to taste, as well as your prawns. Cook until opaque and firm, probably only 1-3 minutes on low heat, (be careful not to overcook your prawns, pay close attention). Turn off the heat, stir in your pre-cooked al dente past into the pan until sauce in well mixed. Remove from the heat, dish up and sprinkle with a hearty amount of parsley on top of each bowl.

*Pro tip: Serve with lemon wedges to squeeze over the prawns, and toasted bread to mop up the leftover broth!