Subj : Salmon
To   : Ruth Haffly
From : Dale Shipp
Date : Wed Jul 26 2023 00:37:02

 -=> On 07-24-23  13:50,  Ruth Haffly <=-
 -=> spoke to Dave Drum about Flip Phonez <=-

 RH> (salmon)
 RH> We buy it from time to time but not all that often. Got some canned on
 RH> the shelf that we need to use up, maybe some will go into fish cakes. I
 RH> don't have a real recipe for them, just a mix of a mostly drained,
 RH> picked over can of fish, chopped onion, egg or two, flour and/or bread
 RH> crumbs basically--mix until it holds together, fry in a bit of oil
 RH> until browned on both sides. Good with fried potatoes.
 
 RH> We're happy with the canned from time to time but do like the fresh as
 RH> well. Had a lot of the latter up in Alaska this past trip so we're
 RH> taking a fish break for a bit.

We had a two week coach tour of Ireland nine years ago.  There was
salmon available for breakfast, lunch and dinner.  At first it was
great, but after about half way through the tour we got "salmoned out".
The restaurants where we now live have some sort of salmon on the menu
for every dinner.  We like it, but only have it a few times each month.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Panko Crusted Salmon
 Categories: Easy, Tested
      Yield: 2 Servings
 
      1 lb Salmon filet (1 inch thick)
      3 tb Olive oil
        ds Salt/pepper to taste
  1 1/2 tb Honey or sweet hot mustard
      2 ts Dried thyme (divided)
    1/2 c  Panko bread crumbs
      1 tb Dried parsley
    1/4 ts Sweet paprika
 
  Preheat oven to 425 convection or 400 regular oven
  
  Cut salmon into two pieces.  Place on a slightly greased or Pam
  sprayed foil lined baking sheet skin side down.  Sprinkle with salt
  and pepper.
  
  In small bowl mix together the mustard, 1 ts of thyme.
  
  In another larger small bowl mix together the panko crumbs, remaining
  1 ts of thyme, 3 tbs olive oil, parsley and paprika. Sprinkle of salt
  and pepper.
  
  Using a small spoon, spread the mustard mixture on the salmon.  Top
  with the bread crumb mixture.
  
  Bake the salmon for 12-14 minutes (I did 15) or until it is almost
  completely firm to the touch and flakes when poked with a fork.
  
  Serve at once.
  
  Tested 1/08 - very nice will do this again.
  Tested again 1/09  - will become favorite
  Again 2/09 - Very Nice
  Variation of recipe from Simply Recipes.com -
  Signature recipe of Chef Evie Lieb.`
 
MMMMM
 


.... Shipwrecked in Silver Spring, Maryland. 00:41:42, 26 Jul 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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