• 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.

We are still producing world class seafood from Alaska and are still taking orders. If you have a volume order please contact us by phone to place your order.

Ingredients

Main ingredients:

• 1 cup flaked Kippered King Salmon or 1 cup of finely chopped lox
• 2 cups grated cheese (any variety)
• 2 Tbsp heavy cream
• 1/4 tsp garlic powder
• 1 tsp worcestershire sauce
• 1 tsp lemon juice

Coating:

• Chopped walnuts
• Chopped pumpkin seeds
• Chopped herbs
• Crushed red pepper

Directions

Mix together main ingredients.Roll into logs or balls and garnish by rolling in various coating ingrediens. For bite size appetizers use a small melon baller to shape the smoked salmon balls.

Servings

8

Source

Trapper’s Creek Smoking Company

Preparation Time

30 min

• 1 whole fillet of Alaskan sockeye salmon or 4 8 oz fillet pieces , skin optionally removed

Marinade:

• 6 Tbsp soy sauce
• 6 Tbsp orange juice
• 3 Tbsp olive oil
• 3 Tbsp parsley
• 1¾ tsp lemon juice
• 1¾ tsp oregano
• 2 cloves garlic, minced

Mix together marinade ingredients. Wrap fillet or fillet pieces in a large piece of aluminum foil. Pour on marinade and seal. Marinate 30 minutes. After marinating open foil, sprinkle fish with lemon pepper. Reseal foil if fish is to grilled, or leave open if it is to be broiled or baked. Using whichever cooking method, cook until a knife inserted into the fillet reveals opaque flesh within.

Servings

4

Source

The Penney Family

Preparation Time

60 minutes