Lots of people around the world love to eat salmon but unfortunately, most of them have no idea or maybe just running out of ways on easy salmon recipes.
Below let me share with you some great salmon recipies you can always try cooking because they are easy to prepare and very affordable.
baked salmon recipes : BAKED SALMON IN SOUR CREAM
2 pounds of salmon fillets
3/4 cup sour cream
salt and pepper to taste
1/3 cup mayonnaise
2 tbl. all-purpose flour
2 tbl. lemon juice
1/4 tsp. dill weed
paprika
8 oz. cream cheese
1 clove fresh garlic (pressed)
1/3 cup white wine
Preheat oven to 400 degrees. Grease a 9×13″ baking pan. Arrange
fillets in pan in a single layer. Blend sour cream, mayonnaise, flour,lemon juice, dill, cream cheese, garlic and wine with a whisk.
Spread mixture over salmon fillets. Sprinkle with salt, pepper and paprika (to taste). Bake, uncovered for approximately 15 minutes or until fish flakes when checked with a fork. Makes about 4 servings.
DEEP FRIED SALMON
Ingredients:
2 cups biscuit mix
1 tsp. dried dill weed
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 cups (16-ounces) beer or lemon-lime soda
2 eggs, slightly beaten
2 to 3 pounds salmon fillets cut into serving-size pieces
Additional biscuit mix
Procedures:
In a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together. Add beer and eggs and mix well. Dredge fish fillets in additional biscuit mix and immerse in the prepared batter. Refrigerate fillets in the batter for 20 to 30 minutes. Heat deep-fat fryer to 375 degrees.
Remove fillets from the batter one at a time, allowing excess batter to drip off. Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes. (Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.) Drain on paper towels. Serve hot. Serves 6 to 8.
DELICIOUS SALMON CASSEROLE
Ingredients:
1 cup uncooked elbow macaroni
2 cans (6 ounce) tuna, drained
[or 1 can (14.75 ounces) salmon, drained and boned]
1 small can of peas, drained
4 large carrots, peeled and sliced
5 tbl. butter
1/2 cup seasoned dry bread crumbs
1/4 cup onion, sliced
1/4 cup unsifted all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 1/2 cups milk
3/4 cup sharp Cheddar cheese, grated
Procedures:
Preheat oven to 375 degrees. Cook sliced carrots as usual and drain. Set aside. Cook macaroni according to package directions. Drain and set aside. In 2-quart casserole dish, combine macaroni with tuna, carrots and peas. Mix well. Melt butter. In small bowl, mix one tablespoon of melted butter with bread crumbs. Set aside. Using remaining 4 tablespoons of butter; and in a pan, saute onion until golden (about 5 minutes). Remove pan from the stove. In the same pan, add flour, salt and pepper. Stir until smooth. Then gradually stir in milk.
Replace pan on stove. Bring milk mixture to a boil. Boil for one minute. Reduce heat. With pan still on stove, add cheese. Stir mixture until cheese is melted. Pour cheese sauce over the tuna mixture in the 2-quart casserole dish. Mix well. Sprinkle buttered crumbs over top of casserole. Bake for 20 minutes or until golden-brown.
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