Desire Fish LogoWild Alaskan Salmon

 
Preparation
& Handling


Nutritional Info

Salmon Recipes




Basic:
- Fried
- Baked
- Barbequed
- Broiled
- Poached
Curries:
- Curried Salmon
- Curry Stirfry
- Thai Salmon
Soup:
- Salmon
   Chowder

Caviar
- Salmon Caviar
Pickled/Canned
- Pickled Salmon
- Canned Salmon
Miscellaneous
- Boat Salads
- Brown Bread
- Tartar Sauce
- Herb Glaze




Salmon Chowder

Beautiful as well as delicious!

— 1 or 2 potatoes-scrub and dice
— 1 or 2 carrots-scrub and slice
— 2 to 3 tablespoons minced onion
— 1/2 to 1 can corn or kernels cut off one ear fresh corn
— broccoli florets
— 1/4 to 1/2 cube butter
— 3 Tablespoons flour
— 2 Cups milk
— 1 pound fillet of salmon.

Put vegetables in saucepan and just cover with water. Cook until just tender.

At the same time in a sauce pan or double boiler make a Medium White Sauce by whisking butter and flour together then adding milk slowly, whisking all the while to create a smooth sauce.

Rinse salmon and fillet off skin. Remove any pin bones. Cube. Slide into white sauce and cook a few minutes until done.

Combine in the largest of the two pans the fully cooked vegetables with the sauce . Use the vegetable water to thin to desired thickness. Add salt to taste.

This is especially good with home made biscuits or popovers, and honey and jam.