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Salmon and halibut recipes


For those of you who have asked for salmon and halibut recipes on the boat and forgot to write them down, here are a few of our favorites. Send us your favorites and we will add them to this page. 

                            Salmon chowder

  The ingredients you'll need for the chowder are a quart of heavy cream, a stick of butter, 6 or 8 slices of bacon, a can of
or the leftover salmon from the night before, 4 cups of cooked peeled shrimp, 2 cans of cream of celery soup, 6 stalks of celery, one onion, a small bunch of green onions, a couple carrots,  seven medium Yukon Gold potatoes, a cup of fresh corn or canned if none is available, quart of milk, 2 cubes of chicken bouillon, dill weed,  salt and pepper. 

  Wash the potatoes and cut into small cubes. Boil the potatoes until they are soft but not too soft.  Cut the celery, carrots, onions and bacon into small pieces. Melt the stick of butter and saute the bacon, chicken bouillon and veggies until they are done. 
Remove half of the potatoes and add them to the milk in a blender. Blend the potatoes and milk until all the chunks become
 creamy. Pour the potato mixture into the stock pot with the other half of the cubed potatoes and the crumbled salmon. Add the sauteed veggies, chopped green onions, 2 cans of cream of celery soup and the heavy cream. Slowly bring the temperature of the soup to almost a boil. Add the shrimp, a dash of dill weed, salt and pepper to taste. 

Canned salmon

You will need a pressure canner, wide mouth pint or half pint jars, canning salt and grape seed oil.
1) You start by cutting the skin off of the salmon fillets. Then you rinse the fillets to get rid
of any slime left around from the skin. Cut the salmon into pieces approximately 4 inches long and 2 inches wide. Just big enough to fit into the jar. I have found it works best to wrap the salmon in a circle in the jar. After you do a few you learn how long and wide to cut them to 
make them fit nice and snug into the jar. Fill a cooler with enough water to cover the salmon.  Dissolve an eighth cup of a salt in the cooler.  Place the cut up chunks into a clean cooler to soak for an hour.

2) You wash the jars in hot soapy water and rinsing them off.  Set them on a towel lid side down. 

3) Boil a pan half full of water and set the lids in the water and remove from the stove.

Add the salmon to the jars. Leave enough room at the top of the jar to add anything extra and have one inch of space at  the top. Then add a teaspoon of grape seed oil and a half of a teaspoon of canning salt. Here is where you can get creative. You can add just about anything to the jars at this point. Our favorite additions are jalapenos,  olive tapenade and garden salsa. Let us know what you have tried. 

5) Wipe the rims of the jars. Place the lid on and put the seal ring on hand tight.

6) Add 3 inches of water to your pressure canner and place the jars into the water.

7) To make the lid easier to remove, add a light coating of Vaseline to the lid where it makes contact with the canner.

8) Place the pressure canner on the stove or crab cooker where you will be doing your cooking. Heat up the canner without the weight on top of the canner. Allow the steam to escape freely for 10 minutes. Put the 10 pound weight on top of the canner and let the pressure come up to 10 pounds. Once it reaches 10 pounds start your timer for 100 minutes. After the timer goes off, shut off the stove and allow the pressure to come to zero before removing the lid. 

9) Enjoy all year long. It goes great as a cracker dip with just a dab of mayo or on a sandwich. Another favorite to use canned salmon is creamed salmon on biscuits or toast. If will add the cream salmon recipe and others this winter. Hope everyone enjoys all their salmon this winter.

Our spin on Halibut Olympia

The ingredients you'll need are, a rinsed halibut fillet, half a cup sour cream, half a cup mayo, a hand full of shredded cheddar
cheese, a handful of Parmesan cheese, half of a lemon, a tomato, dill weed, salt and pepper. Optional but very tasty is a few diced jarred jalapenos. 

Preheat the oven to 350. Place the fillet in the backing dish you'll be using. Salt and pepper the fish to your liking. Mix the remaining ingredients except for the lemon in a mixing bowl.  Squeeze the lemon into the  bowl and mix well.  Cover the fish liberally with the sour cream mixture. Bake the fish at 350 for 25 minutes or until the thickest part of the fish has changed from clear to a chalky color. 
Best served over a bed of rice.  

This recipe is equally as good on a salmon fillet or in the bbq. It has been our families favorite way to cook salmon 
or halibut. Hope everyone enjoys this as much as our family has. 

Shrimp Scampi on the BBQ

  Start with fresh peeled raw extra large shrimp. Put the shrimp in a bowl, squeeze two lemons in the bowl and stir. Let
the shrimp marinate for 30 minutes in the fridge. While the shrimp are marinating, chop fire roasted red peppers, sweet onion, green onions and sun dried tomatoes. Cut off a 
large piece of
aluminum foil and crimp the sides and ends to make a boat. Preheat the grill on high. Place the veggies on the foil, them the shrimp. Add a half of a cube of butter that is cut into several pieces. Pour in enough beer to just cover the bottom of the foil. Add minced garlic, chopped parsley, salt and pepper. Cook for 10 minutes, serve over angel hair pasta with a generous amount of fresh grated parmesan cheese over the dish . Drink the rest of the beer.
Smoked Salmon
Start by cutting your salmon fillets into small chunks. The brine is a dry mixture of 4 parts brown sugar to one part table
salt. Mix the two together until blended well. Place the salmon chunks in a clean cooler

skin side down. Spread the brine over the salmon chunks. Then just add another layer of salmon and cover with the brine. Let the salmon sit in a cool area for 5 hours. Take the salmon out of the cooler and rinse the pieces with fresh water. Use paper towels to dry the pieces the best you can. Then put a pound of brown sugar in a bowl with a cube of butter and a tablespoon of water. Microwave until the butter melts. Stir the sugar mixture until smooth. Brush the brown sugar paste onto the salmon chunks. Then place the racks of fish in the smoker or in a cool place and run a big hous
e fan over the fish until it is now longer tacky. This is the most important step. I smoke our fish at 110 for 8 to 10 hours. Every smoker is different and requires more or less time.

Salmon or Halibut Tacos

  Start by making the the spicy avocado salsa.  Use 1/2 cup of sour cream, 1 avocado, 1
large jalapeno, a handle full of cilantro and the juice from one lime. Blend all the ingredients in a blender or food processor and
salt and pepper to your liking. 

  Chop 1/2 of a head of cabbage very fine.  This time of the year, the fish needs to be trimmed up. The outside 1/4 inch of the fish should be shaved off to get rid of any fishy taste to the fish. Then slice the salmon or halibut in thin strips. We
have been using Fish Crisp made by Rocky Madsen's, it is carried by Walmart. They make a Cajun spice that is good or just add some blackening seasoning to their regular fish crisp. Shake the fish strips up in a ziploc with a half of a cup of coating in it. Fry the strips crispy in a pan that has barley enough olive oil to coat the bottom of the

Put the fish, cabbage, shredded cheese, black beans, avocado and salsa on your favorite soft taco shell give a squeeze of lemon and enjoy. This is a staple in the Welk house. Hope you enjoy it.