Scalloped Salmon Recipes

PAN FRIED SALMON AND SCALLOPS

Steps:

• Note: This meal can be cooked indoor/outdoors today we are cooking it outside on the grill, see method below! Method: First start the gas or propane BBQ on high, clean grill with brush and place cast iron or a frying pan safe for grill top. Then add flour and some sea salt, pepper, ground or fresh dill and onion powder to plastic bag then toss together, add salmon pieces and roll in flour, remove onto plate. Then roll all your scallops in flour mixture and then remove to plate. After heat the cast iron pan or BBQ safe pans and turn BBQ down to medium heat, add garlic butter and oil to one pan for salmon and scallops, then olive oil to the other for mushrooms and onions. Place salmon in one pan, skin side up, if room in same pan add some scallops or wait until salmon is fried. Fry salmon 3 to 4 minutes on one side and the same on the other side. Add more butter or oil if needed. Cook scallops only until golden brown on both sides and remove, adding more butter or oil if needed. In other pan add oil and garlic butter, chopped onion and mushrooms fry until starting to soften or a light golden brown. Add sea salt and pepper, continue cooking on low, until ready to serve. Pre-steam rice inside on stove top or serve side dish of choice. Then plate all of your delicious food, mushrooms and onions first, then salmon and scallops, serve with fresh bread, steamed rice and a rolls or bread sticks. RHUBARB SUMMER DRINK: 1 CUP RHUBARB 1 CUP WILD PLUMS or BERRY of choice ( optional ) 1/2 CUP SUGAR 2 CUPS WATER EXTRA INGREDIENTS 1/2 CUP FROZEN OR FRESH RHUBARB 1/2 CUP BERRIES ICE, as needed Soda water or sparkling water, as needed METHOD: In a saucepan add rhubarb, wild plums or berries, sugar and water, then bring to a boil. When mixture is completely boiled, strain through a strainer. While liquid is hot pour some in mason jars for later use and after it comes to room temperature store in fridge for a week or more. To make a fresh jug or rhubarb summer drink you will in about one jar or 1/2 cup of the simple syrup ( rhubarb juice ) and pour will cold in jug of ice. Add 2 cups of cold water and stir with spoon or stick of rhubarb. Serve in a glass of ice and top with soda water or sparkling water and extra berries or rhubarb. Enjoy

SCALLOPED SALMON CASSEROLE

Steps:

• 1. Combine salmon with chopped vegetables, season with salt and pepper.
• 2. Combine cracker crumbs with melted butter and eggs; layer alternately with salmon mixture ending with crumb mixture.
• 3. Pour milk over casserole. Dot with butter. Sprinkle with paprika.
• 4. Bake at 350-degrees for 45 minutes. Should be puffed and golden in color.

SCALLOPS AND SMOKED SALMON PASTA

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add garlic and cook 30 seconds.
• Stir together milk and cornstarch; add to garlic.
• Cook and stir over medium-low heat till thickened and bubbly.
• Add mozzarella cheese, parmesan cheese, pepper, and saffron; stir till cheeses are melted and smooth.
• Add scallops, green onion, and capers; cook 3-5 minutes, stirring often, till scallops are done.
• Stir in salmon.
• Serve over hot cooked fettuccine or pasta.

SALMON AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• Slice fillets into bite size chunks, and set aside.
• Thinly slice potatoes and onions.
• Cook potatoes in boiling salt water approx 10 minutes and drain.
• Grease a shallow 2-quart casserole dish.
• Layer half the potatoes and half the onions in dish.
• Sprinkle with half the dill, salt and pepper.
• Top with the salmon chunks.
• Layer with the remaining potatoes, onions, dill, salt and pepper.
• Whisk eggs and milk and pour over casserole evenly.
• Melt butter and mix with bread crumbs.
• Drizzle evenly over the top.
• Bake uncovered at 350°F for 25 to 30 minutes, or until potatoes are tender.
• Sprinkle with chopped parsley and serve.

SCALLOPED SALMON

Steps:

• Combine all ingredients and mix well. Pour into a greased 9-inch pie pan. Bake, uncovered, at 350 degrees for 35 to 40 minutes.