My Recipes

BR’s Salmon

Beth — Sun, 06 Dec 2020 14:52:02 +0000

Preheat oven to 400 degrees. Line a baking dish with aluminum foil and put the salmon in the dish. Let it sit out to get to room temp. When ready to cook, melt butter and spread on top. Then season to taste with:

Salt
Dill
Onion Powder
Lemon Pepper
Garlic Powder
Mustard
Parmesan Cheese

For the last few minutes of cooking, change oven to broil. Serve with Frank’s Tai Chili Sauce.

Shrimp Etouffee

Beth — Sat, 16 Feb 2008 18:56:00 +0000

6 Tbs. salt butter
¼ c/ flour
1 c. chopped onion
½ c. chopped green pepper
½ c. chopped celery
1 Tbs. finely minced garlic
1 ½ c. shrimp
1 tsp. salt
¼ tsp. freshly ground black pepper
¼ tsp. cayenne
1 tsp. fresh lemon juice
1/3 c. thinly sliced green shallot (scallion tops)
1 Tbs. finely minced fresh parsley
2 c. cold water
2 c. hot water
Boiled rice

In a heavy 5 to 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender. Add the shrimp, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the shrimp are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide some gravy. Serve over boiled rice. Serves 4.

Salmon Croquettes

Beth — Sat, 16 Feb 2008 18:55:00 +0000

1 lb boneless, skinless, cooked salmon (canned is ok)
1 ½ cups mashed potatoes
½ cup frozen peas
Zest of one lemon
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce (optional)
½ tsp. salt
¼ tsp. black pepper
3 Tbsp. chopped parsley
1 cup bread crumbs
Olive oil cooking spray

Flake the salmon into a large bowl. Add potatoes, peas, lemon zest, mustard, hot sauce, parsley, salt, and pepper. Mix well. Form into paddies. Spread the breadcrumbs on a plate. Set each paddy into crumbs to coat each side. Cook in a skillet sprayed with cooking spray over medium heat. Cook until lightly browned.