Honey Boy Alaska Salmon Patties

I know, it has been a couple of days. Forgive me. Both my grandbabies were sick & I cought the bug to. Not easy taking care of little ones when your sick also. Well, I raised these babies from babies and they have lived with me since birth on the exeption of Laila who lived with me since she was 6 weeks old. I attended the birth of my second grandbaby Madison (Madie). My daughter works a full time job, and attends college full time, so they are my babies. :) Sadly, though, my daughter will be moving out of town when she graduates on August 10, 2007 which is a few days away. They are headed to South Carolina to visit her real dad for a week then they are coming back to get ready to move.
This is breaking my heart as I love my grandbabies dearly & it will be like losing a limb or a part of my heart. I will have to adjust to cooking for two instead of 4 from now on.

On with the recipe.....(which I got of a label from a can of Pink Salmon)

1 can (14.75 oz.) Honey Boy Pink Salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup milk
2 eggs
2 tablespoons minced parsley
1 tablespoon lemon juice
1/4 teaspoon each of salt & dill weed
Dash of pepper

Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients including the 2 tablespoons of liquid. Shape into 8 one inch thick patties. Pan-fry on both sides in 2 tablespoons oil or butter until golden brown.

SILLSALLAD (Herring Salad in Sour Cream Sauce)

One of the finest seafood treats of Scandinavia is smoked Baltic herring, and nowhere is it quite so delicious as on the Danish island of Bornholm. Here the herring are caught, cleaned and smoked on the same day, and then shipped by fast boat to Copenhagen, often arriving still warm, with juices and flavor intact. It is their tender fragility, however, that is the "Bornholmers" greatest drawback, for they do not travel well and must be sampled in Denmark or not at all.(recipe from the book,The Cooking of Scandinavia - Time Life Books)

SILLSALLAD

1 cup finely chopped herring (salt, matjes, pickled, Bismarck)

1/2 pound finely chopped cooked tongue or veal (optional)

1/2 cup finely chopped cold boiled potatoes

3 cups finely chopped apple, cored and peeled

1/3 cup finely chopped onion

1/2 cup finely chopped dill pickle

4 tablespoons finely chopped fresh dill

2 tablespoons white wine vinegar

Salt

Freshly ground black pepper

DRESSING

3 chilled hard-cooked eggs

1 tablespoon prepared mustard

2 tablespoons white wine vinegar

1/4 cup vegetable oil

2 to 4 tablespoons heavy cream

SAUCE

1 cup sour cream

3 tablespoons beet juice

1/2 teaspoon lemon juice

In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, Apple, onion and pickle. Mix three tablespoons of the dill with the vinegar, and add salt and pepper to taste. Pour over the salad ingredients and toss gently with a wooden spoon.

DRESSING: Remove the yolks from the hard-cooked eggs. Mince the whites and set them aside. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consistency of heavy cream. Pour over the salad, mix lightly but thoroughly, cover, and chill for at least two hours.

Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and the remaining chopped dill.

SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended. Pass this sauce separately.

COOKING METHODS FOR FISH

Fish cooks very quickly; it should be cooked at a high temperature for a short period of time. No tenderizing is necessary...all fish is naturally tender!

BAKING: Bake fish uncovered in a 450 degree oven for 10 minutes per inch of thickness. If baking a fillet that is thin at one end and thick at the other, tuck the thin end under itself so that the fish is about the same thickness overall when it bakes. Fish is done when it turns form translucent to opaque and just begins to flake.

PAN-FRYING, SAUTEING: On medium heat, add fish to oil or butter, and turn halfway through the cooking process. Or "pan-broil", using a non-stick skillet and no oil.

MICROWAVING: Place fish in a shallow dish, and cover with plastic wrap with one corner left open for venting. Microwave on High power for only 3 minutes per pound of fish. Remove and let stand; the fish will continue to cook for a minute or two.

BROILING: Broil fish 2 to 5 inches from heat source. The thinner the fish, the closer it should be to the heat for quick cooking. Broil for 10 minutes per inch of thickness, turning once halfway through cooking time.

GRILLING: Start with a clean and oiled grill grid. Thicker, firmer pieces of fish work best (for example: halibut, tuna, swordfish and salmon steaks). Preheat gas grill for about 10 minutes and prepare charcoal fire about 30 minutes in advance. Grill fish 4 to 6 inches above coals at Medium to High heat. Cook until fish turns opaque, about 10 minutes per inch of thickness.

DEEP-FRYING: Use a wok or a large skillet. Heat oil first, then add small pieces of fish, tossing carefully until fish turns opaque. Remove to plate, stir-fry vegetables until crisp-tender, add fish back to pan to combine, and serve. Any sauce should be added to the vegetables before the fish is added back in.

POACHING: Start with the poaching liquid (wine, stock, water, or a combination) and any flavorings such as herbs or garlic. Bring liquid to a boil; reduce heat to Low so that liquid is barely simmering. Carefully lower fish into liquid and cook for 10 minutes per inch of thickness. A large wide patula will help you remove fish from poaching liquid.

STEAMING: Use a steamer rack in a saucepan, or a bamboo steamer, and about 1 inch of water in the bottom of the pan. Cover and steam fish for 10 minutes per inch of thickness.

KOLIO FOURNO (BAKED MACKEREL)

I am posting another GREEK RECIPE from the Greek Cook Book. This one is for Mackerel and it tastes so scrumptous. I had made this one time for a small get together and ended up writing the recipe down 3 times for 3 different women friends. Hope you and yours enjoy it. :0)

DONT FORGET TO JOIN MY FOOD FORUM, IT IS NEW, BUT I AM HOPING IT WILL GROW. :) IT IS CALLED RECIPES FROM THE WORLD OVER http://www.activeboard.com/forum.spark?forumID=112623

KOLIO FOURNO (BAKED MACKEREL)

3 lbs mackerel

salt & pepper to taste

1 lemon

4 tea. chopped garlic

4 tea. chopped onion

2 tbl. chopped parsley

2 tea. chopped green pepper

1 cup oil

1 lb. ripe tomatoes, peeled & strained

1/2 cup white wine

Clean & wash the fish; season with salt & pepper. Place in a pan. Squeeze the lemon over the fish, then refrigerate for 30 minutes. Sprinkle the garlic over the fish, then the onion, parsley, and green pepper. Pour the oil over it, then add the tomatoes. Bake in a preheated 250 degree oven for 15 minutes. Add the wine. Baste the fish with the pan sauce, and bake 30 minutes longer, until most of the liquid is absorbed. Serves 6

Another Greek Recipe- Psari Vrasto Me Patates (Boiled Fish with Potatoes)

Fish is very good for you, especially if you can get it fresh. Here is another Greek recipe and this one is from the book THE GREEK COOK BOOK BY SOPHIA SKOURA Translated and adapted from the Greek by Helen Georges. copyright 1974. (NOT SELLING IT, I AM KEEPING MY BOOK). But you can find one by clicking the title link above and search the books title.

PSARI VRASTO ME PATATES

3 lbs fatty fish (1 large or 2-3 small)

1 1/2 lbs small, round potatoes

2-3 onions, thickly sliced

2-3 carrots, sliced

3 stalks celery, chopped

1 cup oil

water as needed

salt & pepper to taste

1-2 lemons, juice only

Clean and peel potatoes; leave them whole. Put the potatoes, onions, carrots, and celery in a wide pot; add the oil and 1 cup water. Simmer over medium heat 30-45 minutes.

Clean the fish. Cut it into 6 portions, season with salt & pepper. When the vegtables are almost tender, add the fish to the pot, laying it on the potatoes. Add the lemon juice. Cover the pot and cook for 15-20 minutes, or until most of the liquid is absorbed but the oil remains. Serves 6.

FLOUNDER WITH SWEET PEPPERS AND TOASTED PINE NUTS

I clipped this recipe out of a Health mag. Can not remember which one, I only put a date on the back of it. It is dated 1989 with a note on Whitefish. The note reads: Whitefish has a delicate troutlike flavor that calls for subtle seasonings such as lemon, parsley, asparagus, or mild cheeses. Some other great ways to prepare are: 1). stuff a whole gutted whitefish with sprigs of fresh dill. Rub the outside of the fish with olive oil, then grill until cooked through. Serve hot or cold. 2). Poach whole gutted fish, then remove skin and bones. Serve with chopped avocado and lime juice for drizzling. 3). Substitute flaked cooked whitefish for canned tuna or salmon in a fish salad recipe.

2 tablespoons pine nuts

1 pound flounder (or other small fillet)

2 tablespoons cornmeal

2 teaspoons sweet butter

1 shallot, minced

1 sweet red or yellow pepper, cut into julienne strips

1 teaspoon balsamic vinegar

1/4 cup chicken stock (There is a recipe for this further down the blog list)

Toast pine nuts by placing them in a hot nonstick skillet and stirring frequently over medium-high heat until toasted, about 2 minutes. (Be careful not to let them burn.) Remove from heat and set aside.

Sprinkle fish with cornmeal.

In a large nonstick skillet, melt butter over medium heat. Add fish and saute until cooked through, about 2 minutes on each side.

Remove fish from the pan and place on individual serving plates.

Add shallots & peppers strips to the hot pan & saute until fragrant and slightly wilted, about 2 minutes. Then add vinegar and stock, increase heat to high, and boil until liquid is reduced by half. Pour over fish, top with pine nuts, and serve hot. Makes about 4 servings.