We’re into that part of the year when a just-caught salmon coming into the kitchen on a regular basis is not too likely, and neither is it a great time of the year to throw a fish on ye olde barbecue.
Aargh! But never mind, there are other sources of fish, including our own freezers, and othe
r ways to gussy it up, too, that can actually turn it into a first-rate change from the same old, same old.
In fact, spokeswoman Monica Montiel says, “This is a delicious and easy winter salmon recipe, using Bruce Gore line-caught Alaskan salmon, for you to share with your Forum readers.”
Next, this must-make, bakes-in-the-oven treasure is so popular that it demands a rerun every so often. When it originally appeared in the March 30, 2007, Forum column, Everett cook Nancy Thurmond told us, “A while back, you had recipes in the paper for halibut chowder. It brought to mind a delicious halibut recipe that I have had for years and would like to share.
“Some fish markets will have ‘chunks’ of halibut that are the trimming cuts and will work great for this recipe. If your guests like fish, it’s a good company dinner. I often serve it with steamed little reds and a fresh veggie.”
So, then, the next time the fancy for fish strikes, we’ll all be good to go with:
Smoky coho salmon with hearty cowboy sauce
1 tablespoon Worcestershire
3 tablespoons butter, softened
3 tablespoons ketchup
1 teaspoon brown sugar
4 thawed Bruce Gore FAS troll-caught coho Alaska salmon steaks or fillets (6-8 ounces each) or, if not available, use other salmon, fresh or frozen and thawed, from other source
1 tablespoon olive oil
For the sauce, in a bowl, mix together thoroughly the Worcestershire, butter, ketchup and brown sugar; set aside. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with olive oil.
Place salmon in heated skillet or grill pan, skin side down, cover and cook for 1 minute. Remove pan from heat and place salmon, skin side down, in a glass baking dish.
Cover evenly with sauce and place in preheated 285-degree oven for 12 to 15 minutes, or until an internal temperature of 145 degrees is reached.
Makes 4 servings.
Tanaku halibut
3 pounds halibut fillets (or other fish fillets)
1/2 cup chopped onion
1/2 teaspoon seafood seasoning
1/4 teaspoon curry powder
1 cube (1/2 cup) butter or margarine
1 cup fresh mushroom slices, divided
1 cup grated cheddar cheese
1 can cream of mushroom soup
1 1/2 cups sour cream or mayonnaise (or a mixture of both)
Rinse fillets and pat dry; cut into 4-by-4-inch chunks and place in a 9-by-13-inch baking dish. Sprinkle onion, seafood seasoning and curry powder evenly over fish. Place a small slab of butter or margarine on the fish pieces. Spread a few of the mushrooms over fish. Cover with grated cheese.
In a small mixing bowl, mix together the soup and sour cream or mayonnaise (or a mixture of both) until blended well; stir in remaining mushrooms.
Cover fish with the soup mixture and bake, uncovered, at 325 degrees for 45 minutes.
Makes 4 servings.
RSVP: Does anybody else have a great cook-indoors fish recipe to share? Don’t hesitate to send it right along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@ heraldnet.com.
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