Gourmet Foods

• ¼ cup salad oil
• 2 cups sliced onions
• 6 slices pike, whitefish, or salmon
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 tomatoes, diced
• 2 lemons, sliced thin
• ½ cup water
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1 bay leaf

Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add the tomatoes, lemon slices, water, vinegar, sugar, and bay leaf. Cover and cook over low heat for 45 minutes. Remove bay leaf. Serve hot or cold. Serves 6.

• 2 onions, thinly sliced
• 2 lemons, sliced
• 1/3 cup brown sugar
• ¼ cup seedless raisins
• 1 bay leaf
• 6 slices whitefish, pike or salmon
• 2 teaspoons salt
• 2 cups water
• 6 gingersnaps, crushed
• 1/3 cup cider vinegar
• ¼ cup sliced blanched almonds

Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a sauce pan. Cover and cook over low heat 25 minutes. Transfer fish to a platter.

Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.

• 2 lbs. salmon
• 3 cups water
• 1 tbs. chopped parsley
• 1 sliced carrot
• 3 tbs. olive oil
• 1 sliced onion
• 2 cloves
• 1 sliced lemon
• ½ cup diced celery
• Salt and pepper to taste

Have salmon sliced about 2 inches thick.

Boil all ingredients except salmon and lemon about 20 minutes or until tender.

Serve very hot with own broth. Garnish with lemon slices. Serves 4.

• 2 pounds salmon
• 1 tablespoon salt
• ½ teaspoon pepper
• ¼ pound butter
• ¼ cup flour
• ¼ cup heavy cream
• ½ cup oil for frying

Grind or chop the fish very fine and add the salt and pepper. Cream the butter and flour and work mixture into the fish. Beat until very smooth and stir in the cream. Shape into 1 inch balls.

Heat the oil in a skillet and fry the balls until browned on all sides. Serve with Hollandaise sauce. Serves 6.

• 2 tablespoons butter
• 4 slices salmon
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 onion, sliced
• 1 bay leaf
• 1 cup light cream

Melt the butter in a baking dish. Arrange the salmon in it and sprinkle with the salt and pepper. Surround with onion slices and bay leaf.

Bake in a 350 degrees oven for 15 minutes. Pour the cream over the fish and bake for an additional 25 minutes, basting frequently. Serves 4 to 6.

• 6 slices salmon
• 3 onions, sliced
• 3 cups water
• 2 teaspoons salt
• ½ cup lemon juice
• ½ cup white vinegar
• 1 teaspoon pickling spice
• 1 bay leaf
• ¼ teaspoon whole peppercorns

Combine the onion, salmon, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter.

Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over the fish and chill 24 hours before serving. Serves 6 to 8.

Marinade:

• ¼ cup freshly squeezed lime juice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey mustard
• 1 tablespoon barbeque sauce or ketchup
• 1 teaspoon grated lime zest
• 1 teaspoon minced garlic
• ¼ teaspoon each cumin, ground coriander, salt and freshly ground black pepper
• 1 ½ pounds boneless, skinless salmon fillet, cut into chunks
• 4 12 inch metal skewers

Combine all marinade ingredients in a small bowl. Mix well.

Place salmon chunks in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes.

Meanwhile, preheat grill or broiler to high setting. Remove salmon from marinade (reserve marinade) and thread pieces onto skewers. Coat grill rack or broiler pan with cooking spray or brush lightly with oil. Grill or broil salmon for 3 to 4 minutes per side, brushing often with reserved marinade. Salmon should be just slightly pink in the center. Be careful not to overcook the salmon or it will be dry. Serve hot.