Seafood Recipes

Baked Salmon Supreme

2 8-ounce salmon fillets
4 ounces white wine
4 ounces butter
1 lemon
4 ounces muenster cheese, grated
4 teaspoons dill
1 tablespoon Dijon mustard
8 shrimp, shelled, deveined and cooked

Place salmon in a small baking dish skin side down.  Cover with wine, butter, and juice of the lemon.  Spread mustard evenly on top of each fillet.

Cover pan with foil and bake in a pre-heated 400 degree oven for 8 to 10 minutes.  Remove from oven.  Cover salmon with cheese and sprinkle with dill.  Return to oven until cheese has melted.  Place 4 shrimp on each fillet and serve.

Serves 6.

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Salmon, Zucchini, and Mushrooms

6 salmon steaks
1 pound mushrooms
4 tablespoons butter
3 zucchini, thinly sliced
2 cups sour cream
3/4 cup dry sherry
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

Sauté mushrooms in 2 tablespoons until tender.  Remove from pan and sauté zucchini in remaining butter until tender.

In a bowl, blend sour cream, sherry, dill, salt, and pepper.

Place salmon steaks in a large baking pan, cover with vegetables, and pour sauce over top.  Bake at 400 degrees for 20 minutes.

Serves 6.

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Salmon Chowder

1 pound salmon fillet, skinned and cut into 1-inch chunks
4 slices bacon
1 onion, chopped
1 tablespoon flour
2 potatoes, peeled and diced
1 cup water
1/8 teaspoon dill
1 8-ounce can whole kernel corn, undrained
1 cup milk
1 cup half-and-half
Salt and pepper to taste
Chopped parsley to garnish

In a skillet fry bacon until crisp, remove.  Sauté onion in bacon fat.

Transfer contents of skillet to a saucepan and stir in flour until smooth.  Add potatoes, water, salt, pepper, and dill.  Bring to a boil, cover, reduce heat, and simmer for about 10 minutes or until potatoes are tender.

Add salmon, cover, and simmer approximately 10 minutes until salmon is tender.  Add remaining ingredients and heat but do not boil.  Sprinkle with bacon and parsley. 

Serves 6.

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Seafood Enchiladas

1 stick margarine or butter
1/2 cup flour
1 cup fat-free milk
1 quart fish stock, reduce to 1 cup
1 bunch cilantro, chopped
4 tablespoons fresh lime juice
1 tablespoon Old Bay Seasoning
1/2 teaspoon white pepper
3/4 pounds white fish, cut into bite-size pieces (halibut, cod, or snapper)
3/4 pound shrimp, peeled and deveined
3/4 pound crab meat, cooked
12 blue corn tortillas
1 cup Monterey Jack cheese, grated
2 cups cooked black beans
1 cup head lettuce, chopped
1 cup tomatoes, chopped

In medium saucepan, lace the margarine or butter, and heat it on medium until well melted.  Add flour and stir it in for five minutes.

While stirring constantly, slowly add the milk and fish stock.  Cook the sauce for five minutes or until it thickens.

Add the cilantro, lime juice, Old Bay Seasoning, and white pepper, and stir them in.  Keep sauce warm.

In a large sauté pan place the olive oil and heat it on medium high until it is hot.

Add the white fish and shrimp, and sauté them for two minutes.

Add the crab and sauté it for one to two minutes, or until it is heated, and the fish and shrimp are done but not overcooked.

Preheat oven to 375 degrees. 

In a large, flat baking dish lace six of the tortillas.  Place the seafood on top of them. 

Place the other six tortillas on top.  spread on the sauce.

Bake the enchiladas for 30 to 45 minutes, or until they are hot and bubbly.

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