A Fish Story

6 Feb

Like many of you, I refused to eat salmon when I was a kid. Watching my mother pick out the bones from canned salmon was a turnoff and recollections of her dry, overcooked salmon loaf didn’t help. It wasn’t until I was an adult that I discovered – if cooked right – salmon can be delicious. Sure it can still be dry and tasteless but not if you prepare it correctly and do not overcook it. I have a rotation of about a dozen salmon recipes that I serve family and friends. But I’m always willing to try a new one. Frankly, I was surprised to find a salmon recipe in the Better Homes and Gardens Encyclopedia of Cooking (Volume 14) REL to SCA (1971). And yet there it was – a quick, easy to fix salmon recipe with stuff you usually have on hand. I pick up an entire salmon every time I shop at Costco. I lop off the ends to grind for salmon burgers or roast for tacos and cut the rest into uniform cutlets (like the “steaks” specified in this recipe), roughly 3-inches by 5-inches; wrap them separately and throw them in the freezer.

Dilled Salmon Steaks

Place 4 fresh or frozen salmon steaks (or cutlets) in a lightly greased baking dish (thaw steaks if they are frozen.) Combine 2 tablespoons lemon juice and 2 teaspoons instant minced onion; sprinkle over salmon. Season with ½ teaspoon salt and dash pepper. Bake, uncovered, at 400 degrees till fish flakes easily, about 15 to 20 minutes. Remove the fish from the oven.

Spread ¼ cup dairy sour cream over salmon. Sprinkle with 1 teaspoon grated lemon peel and ½ teaspoon dried dillweed. Return to oven; bake 3 minutes longer.

Note: I’m not a big sour cream fan but it tenderizes the salmon – and the end result is melt-in-your-mouth!

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