Savory Recipes with FMI Products

Filet of North Atlantic Turbot

Same recipe can be used for any Whitefish Fillets

Ingredients

  • 1 lb Turbot fillets

  • 2 tbsp melted butter

  • 3 tbsp lemon juice

  • ¼ c. minced onion

  • ½ lb. Sliced mushrooms or 1 6 oz. Can

  • 2 tbsp butter

  • 2 tbsp flour

  • ¼ tsp. Salt

  • 1/8 tsp. Pepper

  • 1 c. milk

 

Directions

Preheat oven to 350 degrees. Place fish in ungreased baking dish. Combine melted butter, lemon juice & onion, pour over fish. Turn fish to coat both sides. Bake skin side up 15 to 20 minutes or until done. Remember the 10 minute rule, 10 minutes per inch of fish at it’s thickest. Cook mushrooms in 2 tbsp butter until tender. Stir in flour, salt & pepper. Cook over low heat until bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 min. Thinning sauce with juices from fish, pour over fish just before serving. Optional and personally desired, is to add ½ to 1oz of Marzala Wine at the same time to enhance the flavor.

 

Makes 3 to 4 servings.

 

Salmon-Broccoli Loaf with Dill and Capers

Ingredients

  • 1 cup loosely packed parsley sprigs, washed & patted dry on paper towels
  • 6 slices firm-textured white bread
  • 2 cups 1/2-inch cubes of broccoli stems (amount can vary)
  • 1 medium yellow onion, cut into slim wedges
  • 1.75 lbs. cooked or canned boned salmon (remove all dark skin)
  • 1/3 cup drained capers (small capers)
  • 2/3 cup light cream
  • 4 eggs
  • 2 tablespoons snipped fresh dill, or 3/4 teaspoon dill weed
  • finely grated rind of 1/2 lemon
  • 1/8 teaspoon freshly ground black pepper
Directions
  1. In food processor fitted with metal chopping blade, mince parsley fine, using 5-6 on-offs of the motor, and empty into a large mixing bowl.
  2. Crumb the bread, 2 slices at a time, with two or three, or five or six churning of the motor, and add to mixing bowl.
  3. Dump all the broccoli stems into processor and mince very fine with about three 5-second bursts of the motor, and add to bowl.
  4. Processor-mince the onion and add to the bowl.
  5. Flake the salmon in three batches--2 on-offs of the motor is enough. Add the salmon to the bowl along with all remaining ingredients.
  6. Mix everything thoroughly.
  7. Pack mixture firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow oven @ 300 degrees F. for about 100 minutes, or until loaf begins to pull from the sides of the pan and is firm to the touch.
  8. Remove loaf from oven and let it stand upright in its pan on a wire rack for 30 minutes.
  9. Carefully loosen the loaf all around with a thin-bladed spatula, then invert gently onto a large serving platter.

Creamy Smoked Salmon Penne

Ingredients
 
  • 8 oz. Penne Rigate
  • 6 oz. Kings Gourmet Smoked Salmon
  • 1 Tbsp. Citrus Olive Oil
  • 1 tsp. Chopped Garlic in Oil
  • 3 Green Onions, chopped
  • 1 Cup Whipping Cream
  • 1 Tbsp Drained Capers
  • Salt & Pepper to taste
 		 
Directions
  1. Cook pasta according to package directions and drain.
  2. Break salmon into pieces.
  3. In a large frying pan, heat oil and garlic over MEDIUM-HIGH heat. Stir in green onions and cook for 1 to 2 minutes.
  4. Stir in whipping cream and bring to a boil.
  5. Reduce heat to simmer. Stir in capers, paste and salmon.
  6. Cook, stirring until well combined and heated through.
  7. Season to taste with salt and pepper.
  • Makes 2 to 3 servings.

Asian Style Steamed Salmon with Sauce


Ingredients
  • 4 - 6 oz. Salmon Fillets, Skin On
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Water
  • 2 Tsp. Sesame Oil
  • 1 Clove of Garlic - minced
  • 1 Tsp. Fresh Ginger - minced
  • 2 Tsp. Sugar
  • Dash of Hot Pepper Sauce
  • 2 Bunches of Spinach, washed and stemmed
Directions
  1. In a small bowl, combine soy sauce, water, sesame oil, garlic, ginger, sugar and hot sauce. Then set aside.
  2. Place salmon fillets on an oiled rack, skin side down, over 1– 2 inches (2.5 – 5 cm) of rapidly boiling water. Cover with a tight-fitting lid and steam for 8-10 minutes while keeping water at a constant boil. Remove cooked fillets to a platter, keep warm.
  3. Steam spinach for 2-3 minutes and drain off excessive liquid, if necessary.
  4. Arrange spinach on individual warmed plates, top each with a piece of salmon and a little of the reserved sauce. Serve with any extra sauce and rice or noodles.
  • Preparation Time: 10 minutes
  • Cooking Time: ~15 minutes

Cedar Plank Barbecue Salmon


Ingredients
  • 1 Salmon Fillet (~ 1.5 lbs./750 g.)
  • 1/4 cup Olive Oil
  • 1 Lemon or Orange, Juice and Zest
  • 1 Tbsp. Fresh Basil - chopped
  • 1/2 Tsp. Salt
  • 1 Tsp. Freshly Ground Black Pepper


  • 1 Untreated Cedar Plank
Directions
  1. Combine Olive Oil, Lemon or Orange Juice and Zest, Basil, Salt and Pepper.
  2. Marinate the Salmon in sauce for 2 to 3 hours.
  3. Soak the piece of untreated Cedar in cold water for over 2 hours. Submerge entire plank under water (weigh it down with something heavy).
  4. After soaking plank, place it in a 450°F/200°C heated oven for 5 to 10 minutes.
  5. BAKING - Remove the salmon from the marinade and bake on the plank until cooked, cooking for 10 minutes per inch thickness of fish.
  6. BARBECUE - Remove salmon from the marinade and place on plank. Put plank directly on the barbecue grill and close lid.
  7. Cook over medium-high heat for about 20 minutes.
  • Preparation Time: 2-3 hours
  • Cooking Time: 10 minutes (oven), 20 minutes (barbecue), depending on thickness of salmon
  • Serves 4

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