Stewed Salmon Food

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

STEWED SALMON

Steps:

• In a large skillet, saute the onion in the butter until tender.
• Turn the salmon out of the can, saving the liquid. Pick the salmon free of bones.
• Add the salmon and its liquid, along with the water to the skillet.
• Add the seasoning and Accent (if using), and simmer for 10 minute.
• Serve hot over grits or rice.

EXTRA EASY SALMON STEW

Steps:

• 1. In a small stew pot or dutch oven, melt your butter over medium low heat.
• 2. While your butter is melting, quarter the medium onion and chop it in a mini chopper so that it is chopped fine but not mushy.
• 3. Add the chopped onion to the butter and saute on med. heat until clear and soft.
• 4. Stir in the deboned and skinned salmon, mix well.
• 5. Slowly pour the milk in and the reserved broth if you want more of the salmon flavor, & reduce your heat to low so as not to scald it. Stir every few minutes until it is steaming and the stew is heated well.
• 6. Add salt and pepper to taste and serve while steaming hot.

BASQUE-STYLE SALMON STEW

Steps:

• Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
• Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

SALMON STEW

Steps:

• Steam potatoes til soft, drain water.
• Using a Dutch oven, add milk, salmon, potatoes, butter, salt and pepper.
• Cook on medium heat stirring constantly for approximately 20 minutes.
• Do not allow to boil or milk will curdle.
• Remove from heat and serve with crackers.