Fish

1. Salmon Casserole
2. Teriyaki Salmon
3. Salmon Steaks
   1. Glaze
4. Salmon Steaks with Hoisin Glaze
5. Baked Honey-Sriracha-Lime Salmon
6. Baked Honey-Lime-Chili Salmon
7. Crispy Skin Salmon with Maple-Miso Sauce
8. Baked Trout Croquettes

Salmon Casserole

• 1 c chopped onions
• 1 c chopped celery
• 1 T butter
• 1 can cream of mushroom soup
• 1/2 c milk
• 1 can (15 oz) salmon (debone, reserve liquid)
• 3 c cooked rice
• 1 1/2 t garlic salt
• 1/4 t pepper
• 1 1/2 c grated cheese
• 1 1/2 c crushed corn chips

1. Saute onions and celery in butter until tender
2. In a large bowl combing onions, celery, soup, milk and salmon liquid
3. Add rice, seasonings and salmon
4. Spoon half the mixture into a buttered 2 quart casserole
5. Layer with half the cheese
6. Repeat with rest of mixture and cheese
7. Top with corn chips
8. Bake at 350 for 25 mins until hot and bubbly

Teriyaki Salmon

• salmon or steelhead fillet

Marinade

• Tamari sauce
• Maple syrup
• garlic
• sherry (or sake?)

1. Dab fish with butter
2. Pour marinade over fish
3. Bake at 350 for 20 min

Salmon Steaks

• Salmon steaks
• kosher salt
• fresh ground black pepper

Glaze

• 2 cloves garlic, minced
• juice of 1 lemon
• 2 T honey
• 1/4 t red pepper flakes

1. Season both sides of salmon with salt and pepper.
2. Sear in frying pan for 5 mins on one side in oil and butter
3. Flip and pour glaze over
4. Sear for 5 mins, basting with glaze from pan

Salmon Steaks with Hoisin Glaze

• salmon steaks
• salt and pepper
• 1 T orange juice
• 2 T hoisin sauce
• 2 t honey

1. Mix orange juice, hoisin and honey
2. Rinse steaks and pat dry. Season both sides with salt and pepper.
3. Place steaks on rimmed baking sheet. Brush generously with glaze.
4. Broil steaks 4 in from heat. Baste once. Until opaque in centre, about 10-13 mins

Baked Honey-Sriracha-Lime Salmon

• 1 large salmon - or 4-6 individual (4-6 ounce) fillets
• salt and pepper to taste - (for me this was about 1 teaspoon salt, ¼ teaspoon pepper)
• 2 tablespoons butter
• ⅓ cup honey
• ⅓ cup sriracha
• 2 limes - (one juiced, one for slicing)
• 2 tablespoons soy sauce - (I used low sodium)
• 1 teaspoon minced garlic
• 1 tablespoon freshly chopped cilantro

1. Preheat oven to 400 degrees. Line a baking sheet with foil, grease lightly, and lay salmon on top. Season salmon with salt and pepper to taste. Slice one lime thinly, and slice the slices under the edges of the salmon.
2. In a medium sauce pan over medium-high heat, melt butter. Stir in honey, sriracha sauce, juice of one lime (about 1 tablespoon), soy sauce, and garlic. Bring to a boil, then reduce to medium heat and cook for 3-4 minutes longer.
3. Pour 2/3 of the sauce over the salmon (reserve remaining sauce for later) and use a spoon or spatula to make sure the sauce covers all of the salmon (you just don’t want any “dry” spots).
4. Fold the edges of the foil up around the salmon so the sauce doesn’t spill out everywhere (the foil doesn’t need to completely cover the salmon).
5. Bake for 15 minutes, then switch to broil and cook another 4-5 minutes until the very edges of the salmon begin to char slightly – watch carefully so the whole salmon doesn’t burn.
6. Top salmon with reserved sauce and chopped cilantro and serve.

Baked Honey-Lime-Chili Salmon

• salmon or steelhead fillets
• 1-2 T honey
• 1 T olive oil
• 2 T lime juice, fresh squeezed
• 1 t lime zest
• 2 cloves garlic, minced
• 1 t dried red pepper flakes (or chili or chipotle powder)

1. Whisk together glaze ingredients
2. Put salmon on foil
3. Pour glaze over salmon
4. Close foil over salmon
5. Bake at 400 F for 8-10 minutes
6. Open foil and finish baking (5 - 10 mins?)

OR

1. Chop salmon into cubes
2. Marinade in sauce for 15 mins
3. bake on parchment paper for 10 min, then broil for 3 mins to crisp the top

Crispy Skin Salmon with Maple-Miso Sauce

• 1 T shiro (white) miso
• 2 t maple syrup
• 2 t soy sauce
• 2 t rice vinegar
• 2 t oil
• 1 T water
• 1 t minced ginger
• 2 salmon fillets
• snipped chives or thinly sliced green onions, to taste

1. Put sauce ingredient in small pot. Whisk and set aside.
2. Brush fillets with oil and season with salt and pepper.
3. Fry salmon skin-side down until skin is crispy (3-4 min).
4. Turn fillets over and cook 2-3 min more until just cooked through.
5. Bring sauce to a simmer over medium-high heat.
6. Serve salmon skin-side-up over rice, with sauce drizzled over top. Sprinkle with garnish (chives or green onions).

Baked Trout Croquettes

• 2 cups cooked steelhead trout
• 1 cup soft bread crumbs
• ½ sweet onion, minced
• ½ cup mayonnaise
• ½ cup sour cream
• ½ lemon, juiced
• ½ teaspoon Worcestershire sauce
• ½ teaspoon seasoned salt, or more to taste
• ½ teaspoon garlic powder
• ground black pepper to taste
• ½ cup panko bread crumbs, or as needed

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Discard skin, bones, and any crust from trout and flake fish with a fork.
3. Combine flaked fish with soft bread crumbs, onion, mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, garlic powder, and black pepper in a bowl.
4. Form mixture into balls and roll each ball in the panko. Arrange balls on the prepared baking sheet.
5. Bake in the preheated oven until croquettes are lightly browned and crispy, 15 to 20 minutes.