• 1 2-3 Pound Red in a Net
• 1 Sheet (1/2 package 17 ¼ – ounce size) frozen puff pastry, thawed.
• 2 Tablespoons butter or margarine
• 2-3 Strips of bacon
• 2 ½ Cups finely chopped mushrooms
• Optional: 1 Egg white beaten (to glaze the dough to make it shiny)

Directions

Preheat oven to 425 degrees. Remove the net using scissors. Lightly score the skin near the tail fin. Pull the skin off of the meat.

Sauté the mushrooms in the butter until all of the liquid has evaporated, set aside.

Roll out the puff pastry on a lightly floured board into a rectangle shape that is 1-2 inches longer than the fish and 6 inches wider than the fish, about 11×15. Spread ¾ of the mushrooms down the center 4-5 inches of the dough. Place the bacon over the mushrooms and place the fish upside down over the bacon. (You want the seam from the dough on the bottom, flat side of the fish) Leave the tail fin exposed. Spread the remaining mushrooms over the fish and wrap the dough around the fish trimming any excess dough from the narrow tail section. Pinch the seam closed and turn the fish over, seam side down. Lay it diagonally on a baking sheet. Decorate the top of the fish using the excess trimmed dough to make cut-out shapes or use the 2nd sheet (2 sheets come in the box) and make a basket weave design over the fish. Brush with beaten egg white if desired. Bake for 25-30 minutes until the dough is golden brown.

Red in a Net in a Blanket yields 10-12 one-inch portions.

• 1 Beautiful side of fresh red or king salmon. Salmon steaks or roasts can also be used.
• 1-2 cups pineapple juice
• 1 small can pineapple rings
• 1/4 cup bourbon
• 1/4 cup Kaluah
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 stick of butter

Directions

Melt butter and mix in all ingredients. Remove skin from salmon and soak in marinade for at least two hours or up to 6 hours. Discard marinade and place salmon on a long oven proof platter. Top with pineapple rings and broil 5 inches from heat for 10-15 minutes. Do not over cook, when flesh is springy to the touch it is done.

Ingredients

• 1 Red in a Net, netting removed. Do not separate the fish.
• Tin Foil
• 3 Sauces as follows.

Preheat oven to 350 degrees. Carefully wrap the salmon in foil, place on a baking sheet and heat 30-40 minutes until warmed through. Remove foil and place on a serving platter. Arrange 3 bowls with the Sauces Elegant around the fish to be drizzled over each serving. Slice the fish in 1 inch slices per person. Serve choice of sauce or sauces drizzled prettily over the fish.

HERBED HOLLANDAISE SAUCE:

• ½ cup butter
• 1 ½ tbsp fresh lemon juice
• ¼ tsp tarragon, dill weed or basil crushed.
• Generous dash of white pepper
• 3 egg yolks, well drained of the whites
• 1 Tbsp chopped fresh parsley

In a small saucepan, heat butter with lemon juice, choice of herbs and pepper until bubbly. Add slowly to egg yolks, beating constantly with a wire whisk. Stir in parsley. Makes ¾ cup.

EGG AND PARSLEY SAUCE:

• ¼ cup butter or margarine
• 3 Tbsp flour
• ½ tsp salt
• Dash white pepper
• 1 ½ cups milk
• 1/3 cup chopped parsley
• 3 hard cooked eggs chopped

Melt butter; add flour, salt and pepper. Cook and stir until smooth. Gradually add milk to flour mixture. Cook and stir until thickened; cook 5 minutes longer. Add parsley and eggs. Makes 2 cups.

SAUCE VERTE:

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 Tbsp chopped parsley
• 2 tsp chopped green onion
• 1 tsp lemon juice
• ¼ tsp crushed dill weed
• ¼ tsp salt
• Generous dash bottled hot pepper sauce

Combine all ingredients; mix thoroughly. Chill at least 1 hour to blend flavors. Makes 2/3 cup.

Ingredients

Fillet one whole fish (2 sides) – the Penney’s’ skin theirs but some like to keep the skin on. Place the fillets on foil. Marinade for 30 minutes in:

• 6 Tablespoons Soy Sauce
• 6 Tablespoons Orange Juice
• 3 Tablespoons Olive Oil
• 3 Tablespoons Parsley
• 1 3/4 Teaspoons Lemon Juice
• 1 ¾ Teaspoons Oregano
• 2 Cloves Of Minced Garlic

After marinating sprinkle with lemon pepper. Cook the fish in the foil until medium rare. Do not over cook it!
1. Close foil if cooked on a BBQ (hot fire)
2. Open the foil if baked in the oven at 400 degrees
3. Open the foil if cooked under the broiler.

The Penney’s recommend BBQ or broiling.

• 8 Pieces Of Thickly Sliced Sourdough Bread Crust Removed
• 1 3 Oz Package Of Softened Cream Cheese
• 2 Tablespoons Mayonnaise
• 1 Tablespoon Paprika
• 4 Hard Cooked Eggs
• 8 Oz Smoked Kippered Salmon Cut In Strips
• Parsley And Tomatoes To Garnish

Mix together well cream cheese, mayonnaise and paprika. Spread thickly on bread. Quarter eggs and lay side by side across the bottom piece of bread alternating with the strips of salmon. Top with second piece of bread. Garnish with parsley and tomatoes.
Yield: 4 sandwiches

• ½ Cup Flaked Smoked Salmon
• ¼ Cup Sour Cream
• 2 Tablespoons Chopped Fresh Dill
• Freshly Ground Pepper
• Two Large Cucumbers Cut Lenthways And The Center Cored Out.

Mix well salmon, cream cheese, sour cream and dill. Fill boats and garnish with freshly ground pepper.
Another fun version is to cut the peeled cucumber whole in half. Hollow out the center and fill. Cut on the diagonal and serve.

• 4 sheetsthawed Filo dough
• ½ stick melted butter
• ½ cucumbers, peeled, sliced very thin
• ½ cup sour cream
• ½ cup Trapper’s Creek Kippered Wild King Salmon, flaked

Brush the surface of one sheet filo with melted butter. Lay the next sheet on top, brush with melted butter, continue with next two sheets. Cut into 4″ squares, place into un-greased muffin cups forming the “nests”. Bake according to manufacturer’s directions. Cool the nests on a wire rack. Combine cucumber, sour cream and salmon. Fill nests with mixture, garnish with more smoked salmon and cucumber slices.

• 8 ounces soft fresh goat cheese
• 1 1/2 tablespoons chopped fresh tarragon
• 1 tablespoon fennel seeds, finely crushed
• 2 teaspoons grated lemon peel
• 1/2 teaspoon coarsely ground black pepper
• 2 1/2 tablespoons olive oil
• 30 thin slices French-bread baguette
• 12 ounces thinly sliced smoked salmon
• Lemon peel strips (for garnish)
• Tarragon sprigs (for garnish)

Directions

Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)

Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

Servings

10

Source

Bon Appétit

• Herbed Cream Cheese (see below)
• 8 ounces Alaskan Lox
• 12 slices cocktail sized bread, rye, pumpernickel or plain, or six mini slice bagels
• ½ cup thinly sliced red onion
• 3 Tbsp capers
• Lemon slices,
• thinly sliced Fresh dill sprigs
• Herbed Cream Cheese: 8 oz softened cream cheese
• 2 Tbsp milk
• 1 tsp lemon juice
• 1 tsp dill weed
• 4-5 drops bottled hot pepper sauce

Directions

Beat together the herbed cream cheese ingredients until smooth.

Arrange Lox, small bowl of Herbed Cream Cheese and bread on a medium sized serving platter. Garnish with red onion, capers, lemon slices and dill.

Ingredients

• 1 pound asparagus
• 2 large shallots
• 2 lemons
• 1/4 pound sliced Alaskan smoked salmon
• 1/4 pound Alaskan King Crab meat
• 1 pound dried pappardelle or fettuccine
• 3 tablespoons unsalted butter
• 3/4 cup heavy cream

Directions

Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.

Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.

In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, king crab meat, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.

Serve pasta garnished with reserved asparagus tips and remaining salmon.

Servings

4

Source

Gourmet Magazine

Preparation Time

45 min