101 Ways to Cook Fish- Salmon Turnovers
With all the fish filling our freezers (yes freezers...we have 2 chest freezers, one small up right and the freezer on our fridge) I need to come up with creative and different ways to cook it. The plan is to eat fish 3-4 times a week. This should definitely cut my food bill, which can be really high here in the Alaskan Bush. This October we will be able to add duck to the mix once duck season starts. But for now, I am content with figuring out new ways to prepare our fish. So with out further ado...I present a new category of the blog.... 101 Ways to Cook Fish! That is my goal for the year, so join me on my adventure to live off the land...or sea I should say, and maybe learn a few new recipes you can prepare as well.
Up first... Salmon Turnovers
1 medium sized salmon fillet-baked, de-boned, and flaked.
8 oz cream cheese
1/2 cup green onions (I use frozen)
1/2 cup chopped celery (again, I use frozen...I try to always keep chopped celery, green onions, parsley, and leeks in my freezer)
salt, pepper, and tabasco to taste ( I used about 4 shakes of tabasco)
2 cans crescent rolls
Combine salmon, cream cheese, celery, green onions, salt, pepper, and tabasco sauce in medium bowl.
Use fingers to pinch together 2 crescent roll triangles to form a square.
Fill each square with 1/3 cup of cream cheese/salmon mixture. Fold up corners and pinch seams to form a filled pocket.
Bake at 375 for 12-14 minutes.
Tada! These were delicious and made great leftovers for lunches.
I also think this would be amazing with smoked salmon....which thanks to last weekend's marathon salmon smoking session, I now have a ton of.
Thanks for joining me on the first installment of 101 Ways to Cook Fish.