Salmon - Fried or Baked

2 fresh Salmon Steaks

1 Cup All Purpose Flour

1 Teaspoon Garlic Salt

1-1/2 Teaspoons Prepared Seafood Seasoning (powdered)

1 Tablespoon Butter

Canola oil for frying

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Place flour, garlic salt and seafood seasoning in a plastic bag.  Shake gently to blend.  Add salmon steaks and gently shake to coat.

In a large skillet, add enough oil for frying, plus butter.  On medium heat, warm mixture until butter melts.

Add salmon steaks to oil and saute on medium heat about 5 minutes.  Turn steaks to other side.  Saute until center of salmon is light pink. 

Serve with lemon wedge or tartar sauce.

 OR

Butter a large casserole baking pan.  Place Salmon Steaks in pan with skin side down.  Add a few pads of butter on top of Salmon Steaks.  Salt and pepper or season to taste.  Bake in preheated 325 degree  oven approximately 25 minutes, or until center is done.

Last Minute Special Sauces from Your Refrigerator

Forget to buy tartar sauce?  Mix together equal portions of mayonnaise and green relish.  Keep refrigerated until use.

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Forget to buy cocktail sauce for shrimp?  Mix together tomato ketchup and horseradish.  Taste for "hotness."  Keep refrigerated until use.

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Tasty sauce to serve with seafood:  Mix together equal portions sour cream and mayonnaise.  Add desired amount of horseradish.  Taste for "hotness."  Keep refrigerated until use.

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Lemon-butter sauce for lobster & shrimp:  In small saucepan, melt 1 stick of salted butter.  Add 1-1/2 tablespoons fresh lemon juice.  Add white pepper to taste.  Serve warm as a dip.

 

CHESAPEAKE CRAB CAKES

2 Tablespoons mayonnaise

2 eggs, beaten

2 tablespoons fresh parsley, chopped

2 tablespoons fresh chives, chopped

1 teaspoon dry mustard

1 pound ready-to-use crab meat, broken up 

1 cup bread crumbs or crushed saltine crackers

salt & pepper to taste

flour for dredging

Canola oil & 1 tablespoon of butter for frying

In a bowl, mix together mayonnaise, eggs, parsley, chives and dry mustard.  Add crab meat and crumbs.  Season with salt and pepper to taste.

Divide mixture into 6 portions.  Shape into crab cakes.  Place crab cakes onto a clean plate and cover with plastic wrap.  Chill in refrigerator one hour.

Remove crab cakes from refrigerator.  Dredge each crab cake in flour.  Handle gently to prevent falling apart.

If you are using a deep fryer, heat oil & butter to 375 degrees.  Fry crab cakes for 2 or 3 minutes, or until golden brown.  If you are using a kitchen skillet, heat oil & butter until butter melts.  On medium heat, pan-fry crab cakes on both sides until golden brown.

 

Economical Seafood Stew

1 large onion, chopped

4 stalks celery, chopped

1 large carrot, chopped

2 medium potatoes, diced

Chopped fresh mushrooms (optional)

2 pounds any white fillet fish (cod, flounder, whiting or tilapia), cut into 2" pieces and/or sea scallops

1 teaspoon butter

1 can Campbell's Cream of Shrimp soup

1 cup heavy cream or evaporated milk

1 cup milk

Salt & pepper to taste

In a heavy-based 8 quart soup pot, place onion, celery and carrot.  Cover vegetables with water and bring to a boil.  Reduce heat to simmer.  After 5 minutes, add potatoes and mushrooms.  Simmer until vegetables are tender ~ about 20 minutes.

Add fish and butter.  Cook 2 or 3 minutes until fish turns white.  Stir in Cream of Shrimp soup. 

Place cream and milk in heat-resistant bowl.  Add 2 cups of hot mixture into cream mixture to temper.  Stir until blended.  Add cream mixture to pot and blend.  Add salt and pepper to taste.  On medium temperature, heat stew until hot and steamy - about two minutes.  Serves 8.

 

 

Extra Crispy Popcorn Fish

Dredge your favorite fish in flour (add Kosher salt and seasonings to the flour for extra flavor if desired).  Set aside. 

In a wide bowl, beat together one egg and 1/4 cup of club soda.

Dip floured fish into egg mixture.  Coat all sides.

Immediately fry on medium to high heat. 

 

 

Grilled Salmon

Place salmon steaks onto aluminum foil.  Spread generously with Honey Mustard Bar-B-Que sauce.  Bring up sides of aluminum foil and pinch closed to make a tent.  Bar-B-Que 10 minutes on grill.

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