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Recipes for salmon

Recipes for salmon

Omega 3 and Omega 6 fatty acids, among other beneficial fatty acids, are found in salmon. It also includes B vitamins and folic acid

 

- Boiled salmon.

Ingredients: Add enough water to cover the fish and 6 ounces of salt to every gallon of water.

 

Mode: Scale, wash, and make sure the fish is completely blood-free; place it in a fish kettle with enough cold water to cover it, then add salt according to the recommended amount. When the meat easily pulls away from the bone, the fish is done. Quickly bring it to a boil, remove all of the scum, and simmer gently. A cook can learn the proper time to boil fish via experience alone, but it's important to remember that underdressing is always unhealthy. After it is cooked enough, don't leave it in the kettle as that will make it taste bland, mushy, and colorless. After draining it, cover it with warm towels to keep it warm if you won't be using it for a few minutes. Present the dish on a heated napkin, adorned with chopped lemon and parsley, and accompany it at the table with simple melted butter and lobster or shrimp sauce. Usually served with a plate of prepared cucumbers, this fish.

Time: For huge, thick salmon, allow 8 minutes per pound; for thin fish, allow 6 minutes 

Note: Sliced lemon should be served with this fish, and some lemon juice squeezed over it is regarded by many as a very pleasant garnish. Some experts also believe that boiled peas are particularly well-suited to be served with salmon.

 

- Salmon and caper sauce.

Ingredients: 1 shalot; salt, pepper, and grated nutmeg to taste; 2 salmon slices; 14 pounds of batter; and 12 teaspoons of minced parsley.

Mode: After the salmon is baked, remove it from the oven and let it drain for a few minutes. Then, arrange it on a dish, cover it with caper sauce, and serve. Before adding any other ingredients, rub some of the spice into the fish. This style of dressing for salmon with tomato sauce is quite tasty.

Time. About 34 hours.

- Collared salmon.

Ingredients: 3 pounds of salmon, a generous amount of salt, pepper, and pounded mace; vinegar, water, and 3 bay leaves.

Mode: Split the fish, remove the scales and bones, give it a good cleaning, wipe it down, and season it all over before rolling it up and securely binding it; Place it in a kettle, pour vinegar and water over it (13 vinegar to the volume of water); include the bay leaves and season well with salt and black pepper, then boil until it's done. Keep the lid on. Accompany with anchovy sauce or melted butter. To preserve the collared fish, bring the cooking fluid to a boil and incorporate a small amount of vinegar. When cold, pour over.

Time. 34 hours, or rather more.

 

- Curried salmon.

Ingredients: 1 onion, 1 tablespoon of curry powder, 1 teaspoon each of Harvey's sauce and anchovy sauce, 1 ounce of butter, the juice of 12 lemons, cayenne, and salt to taste. Any leftover boiled fish should also be included.

Mode: Dice the onions into tiny pieces and sauté them in butter until they turn pale brown. Add all the ingredients, excluding the salmon, and cook the mixture slowly until the onion is soft, stirring from time to time. Remove the skin and bones from the salmon by gently cutting it into little square pieces. Place the salmon in the stewpan and heat it through gradually, being careful not to let it boil for too long.

Time. 34 hour.

- Salmon cutlets.

Slicing the onion into 1-inch thick slices, season with salt and pepper; butter a piece of white paper, place each slice on it, twisting the ends; broil the slices gently over a clear flame; serve with caper or anchovy sauce. Add a little spice and a few chopped herbs if you think you need more seasoning.

Time. 5 to 10 minutes.

 

- Salmon a la genevese.

Ingredients: two salmon pieces, two chopped shallots, a small bunch of herbs, a little parsley, two bay leaves, two carrots, pounded mace, pepper, and salt to taste. Four tablespoons of Madeira, twelve pints of white stock, butter, and flour thickening, one teaspoon of anchovy essence, one lemon juice, cayenne, and salt to taste.

 

Mode: Grease the bottom of a stewpan with butter, then add the spice, mace, carrots, bay leaves, and shallots; Stir them over clean heat for ten minutes, then add the Madeira or sherry; simmer slowly for twelve hours, then serve over the fish, which stew in the gravy. When the fish is cooked through, remove all of the water, reserving enough to keep the salmon moist, and transfer it to a different stewpan; add the stock, thicken with butter and flour, and then add the anchovies, cayenne, lemon juice, and salt; Place the salmon onto a warm platter, drizzle with some of the sauce, and serve the remaining sauce in a tureen.

Time. 1-14 hours.