101 Ways to cook Fish- 6 and 7 salmon and cod
It's been a busy week and I am tired, but I thought I'd go ahead and share 2 dishes I made last week that I havn't had a chance to share with yall. Both of these turned out delicious. I hope you'll enjoy them as much as our family did.
Salmon Corn Chowder
1 tsp olive oil
1/2 cup chopped onion
2 medium potatoes, chopped to 1/2 inch pieces
1can creamed corn (14.5 oz)
1 can sweet corn (14.5 oz)
1 can evaporated milk
1 and 1/2 cup water
3 squeezes lemon juice
salt and pepper to taste
1 tsp dried dill weed.
In a large stock pot...Saute onion in oil over med high heat for 2-3 minutes or until tender.
Add poptatos, water, evaporated milk, creamed corn, and canned corn, salt and pepper.
Reduce heat to low and simmer 10 minutes
Add the pre-cooked and de-boned salmon meat to the soup and then add 3 squeezes of lemon juice and a dash of pepper.
Simmer an additional 10 minutes...adding dill at the very end.
The finished product. It was delicious! And pretty simple to make , I used pink salmon that I roasted and then debonned instead of using a can which is what every other recipies I have found say to do. It would also be just as deliciouse made with red or silver salmon.
Alright on the next recipe.....
1/4 cup butter, melted
2/3 cup butter flavored crackers, crushed
2 tablespoons parmesan cheese, grated
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1-2 lb cod fish fillet
Grease a baking dish and preheat oven to 450 degrees.
Crush butter-flavored crackers either in a Ziploc bag ( bouncy kiddo serves well for this job),
Melt butter over low heat, and place in a shallow bowl. In another bowl, combine the crackers, cheese and seasonings. Dip fillets in butter, then coat with crumbs.
Place coated cod fillets in baking dish. Bake, uncovered, at 400 degrees Fahrenheit for 15-20 minutes or until fish flakes easily with a fork.
Both meals were a hit here. And A has asked for both of these to be made again. Thanks for letting me share our journey into living closer to the earth. I love knowing exactly were this food I cook came from and how it was handled, and my heart warms when I open my freezers and experience all the beautiful sights!
Gill in Canada