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Old 04-05-2007, 02:31 PM   #11
Assistant Cook
Join Date: Mar 2007
Posts: 5
Try a salmon scramble with eggs and cream. This goes nicely on thick slices of Texas toast. Sear the salmon first in EVOO and break it up right in the pan. Add eggs, without beating first. Add a dash of cream, and season to taste.

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Old 04-06-2007, 06:06 PM   #12
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Join Date: Apr 2006
Location: It's COLD here...relatively...
Posts: 3
Thanks for the ideas! I'm off to cook it now!

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Old 04-06-2007, 07:14 PM   #13
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Join Date: Mar 2004
Location: Seattle
Posts: 246
Salmon Baked in Sour creamw/ Dill

1.5# Salmon fillet I allow 1/2# per person
Salt and pepper
1.5 cups sour cream
1/3 tsp celery salt
1Tbsp grated onion
1Tbsp fresh dill or about 1/2 if dry
1lemon sliced paper thin
remove skin from fillet, salt and a bit of pepper, lay in a casserole [well greased]

Now combine sour cream w/ celery salt, onion and dill. Spread over the fillets. garnish with the lemon slices dusted w/paprika.

Bake in preheated 350 oven for about 30 minutes. I like my salmon rare so I will bake to 120 degrees you may like it more done so decide for your self

This recipe comes from an old James Baird book. I use a version that I made changes to years ago. My version of the sauce is I don't use celery salt and I thin the sour cream with lemon juice. This is also a good prep for halibut and other white fish. I have done it with rockfish and used fennel with the dill.

I serve with baby reds boiled and a cucumber salad.

Today the first of the season Alaska king came in [white] I'm going to grill it and serve with a Mango salsa and some sugar snap peas alongside. Can't wait for supper!

May you eat well,
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