Salmon scraps

"notbob" <[email hidden]> wrote in message
news:FTZEc.9501$%_6.4175@attbi_s01...

Quoted message said:

I just Tilia'd 30lbs of fresh salmon. I've got some pretty
meaty scraps after steak'ing and fileting them out. Anyone
got some good ideas for

them?

Quoted message said:

I'm thinking chowder. Should I leave the fins out? Will
the meat boil off the bones? I'm clueless on this one.

nb

Salmon alone is usually not recommended for soups because
it has a relatively strong flavor. If the scraps are big
enough - even bite size - and include some skin, they are
great grilled or broiled. Use high heat for a brief period
and the skin crisps up beautifully. This assumes the fish
was scaled!

--
Peter Aitken

Remove the [censored] from my email address before using.

On Thu, 01 Jul 2004 19:47:49 GMT, notbob <[email hidden]>

Quoted message said:

I just Tilia'd 30lbs of fresh salmon. I've got some pretty
meaty scraps after steak'ing and fileting them out. Anyone
got some good ideas for them? I'm thinking chowder. Should
I leave the fins out? Will the meat boil off the bones? I'm
clueless on this one.

Salmon Shui Mai. Combine some cabbage, green onion, ginger,
oyster and soy sauces and grind into a medium paste. Stuff
into wonton skins, leaving the tops open, and steam.

There's also salmon mousse.

-sw

One dark day on Usenet said:

I just Tilia'd 30lbs of fresh salmon. I've got some pretty
meaty scraps after steak'ing and fileting them out. Anyone
got some good ideas for them? I'm thinking chowder. Should
I leave the fins out?

I would; there's not much meat there.

Quoted message said:

Will the meat boil off the bones? I'm clueless on
this one.

I would pressure cook the salmon seperately, then pick out
the bones and make soup. This salmon soup recipe is one that
I created myself (even won a gold medal back in '95):

Salmonella (yes, the name is a joke)

2¾ C. cooked salmon, coarsely flaked 1 C. tomato juice ¼ C.
celery, diced ¼ C. onion, chopped ¼ C. butter (NOT
margarine), melted 1 clove garlic, pressed or minced 1 tsp.
salt 1 tsp. lemon juice ½ tsp. seasoned salt 1½ T. Louisiana
Hot Pepper Sauce (or enough to suit taste) ¼ C. flour 2 C.
milk 2 C. half & half ¼ C. liquid from salmon Black pepper
to taste Fresh parsley, chopped (optional)

Place butter, celery, onion and garlic in large saucepan
over medium heat. Cook until tender, but not brown. Stir in
flour and gradually add
milk/salmon liquid, mixing well. Cook over medium heat until
thickened. Blend in tomato juice; add lemon juice and
seasonings, then salmon. Heat through but do not boil.
Garnish with parsley if desired.

--
J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for
e-mail) "Why do my knees feel like the wanna tear up?"
- Carl, ATHF

"notbob" <[email hidden]> wrote in message
news:FTZEc.9501$%_6.4175@attbi_s01...

Quoted message said:

I just Tilia'd 30lbs of fresh salmon. I've got some pretty
meaty scraps after steak'ing and fileting them out. Anyone
got some good ideas for

them?

Quoted message said:

I'm thinking chowder. Should I leave the fins out? Will
the meat boil off the bones? I'm clueless on this one.

nb

Salmon patties Lomi Lomi salmon (raw salmon chunks with
onion - do a google) Salmon pasta salmon dip

ooooooooooh, the possibilities!

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson

In article <FTZEc.9501$%_6.4175@attbi_s01>,
[email hidden] says...

Quoted message said:

I just Tilia'd 30lbs of fresh salmon. I've got some pretty
meaty scraps after steak'ing and fileting them out. Anyone
got some good ideas for them? I'm thinking chowder. Should
I leave the fins out? Will the meat boil off the bones?
I'm clueless on this one.

nb

How about a salmon mousse or dip? Or salmon burgers or
quiche?
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

In article <FTZEc.9501$%_6.4175@attbi_s01>,

notbob said:

I just Tilia'd 30lbs of fresh salmon. I've got some pretty
meaty scraps after steak'ing and fileting them out. Anyone
got some good ideas for them? I'm thinking chowder. Should
I leave the fins out? Will the meat boil off the bones?
I'm clueless on this one.

IME, the meat won't boil off the bones, but it won't be hard
to separate the two.

Here's a salmon chowder recipe I've adapted from one I saw
in the newspaper a couple of years ago. It's not a cream-
based chowder, which is one reason I like it:

3 cups vegetable or chicken broth (low-sodium preferred; add
another cup of broth if you'd prefer something more like
soup and less like chowder) 8 ounces salmon, in bite-sized
pieces 1 pound new or sweet potatoes, peeled and cubed
1/2 cup sliced fennel
2/2 medium onion, chopped

Bring the broth to a boil. Add the remaining ingredients.
When the pot is boiling once again, cover it and simmer for
about 20 minutes. Add salt and (white) pepper to taste.

I've also made this with smoked salmon, but I would
recommend using less than a half-pound of it because of its
stronger taste.

sd

notbob said:

I just Tilia'd 30lbs of fresh salmon. I've got some pretty
meaty scraps after steak'ing and fileting them out. Anyone
got some good ideas for them? I'm thinking chowder. Should
I leave the fins out? Will the meat boil off the bones? I'm
clueless on this one.

Almost what I had tonight; I had one scrap and a hefty tail
portion leftover from making teriyaki for company on
Tuesday. So try this:

Cajun Sake-donburi.

Toss scraps with olive oil and cajun seasoning (Emeril's
Original Essence is what I use), broil or bake at 375 until
lightly browned, and serve over white rice in a bowl.

--Blair "Stuffed."

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Salmon Shui Mai. Combine some cabbage, green onion,
ginger, oyster and soy sauces and grind into a medium
paste. Stuff into wonton skins, leaving the tops open,
and steam.

There's also salmon mousse.

-sw

Sorry if this sounds stupid, but do you grind up the salmon
in with the rest to make the paste, or do make the paste and
then mix it with the salmon before putting in the wrappers?

Carrie

byakee said:

I would pressure cook the salmon seperately, then pick out
the bones

I found a better solution. I bake the scrapes for about 20
mins at 350F.

Quoted message said:

Salmonella (yes, the name is a joke)

Looks pretty tasty. Thank you.

nb

byakee said:

¼ C. liquid from salmon

Quoted message said:

milk/salmon liquid

Oh yeah, forgot to ask. What is salmon liquid?

nb

Sounds pretty good.... based upon your experiences, would
this work out OK with canned salmon.... can't stand the
canned stuff, but the wife keeps buying it...this might be a
pretty good solution.....

"byakee" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

One dark day on Usenet said:

I just Tilia'd 30lbs of fresh salmon. I've got some
pretty meaty scraps after steak'ing and fileting them
out. Anyone got some good ideas for

them?

Quoted message said:

Quoted message said:

I'm thinking chowder. Should I leave the fins out?

I would; there's not much meat there.

Quoted message said:

Will the meat boil off the bones? I'm clueless on
this one.

I would pressure cook the salmon seperately, then pick out
the bones and make soup. This salmon soup recipe is one
that I created myself (even won a gold medal back in '95):

Salmonella (yes, the name is a joke)

2¾ C. cooked salmon, coarsely flaked 1 C. tomato juice ¼
C. celery, diced ¼ C. onion, chopped ¼ C. butter (NOT
margarine), melted 1 clove garlic, pressed or minced 1
tsp. salt 1 tsp. lemon juice ½ tsp. seasoned salt 1½ T.
Louisiana Hot Pepper Sauce (or enough to suit taste) ¼ C.
flour 2 C. milk 2 C. half & half ¼ C. liquid from salmon
Black pepper to taste Fresh parsley, chopped (optional)

Place butter, celery, onion and garlic in large saucepan
over medium heat. Cook until tender, but not brown. Stir
in flour and gradually add
milk/salmon liquid, mixing well. Cook over medium heat
until thickened. Blend in tomato juice; add lemon
juice and seasonings, then salmon. Heat through but
do not boil. Garnish with parsley if desired.

--
J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT
for e-mail) "Why do my knees feel like the wanna
tear up?"
- Carl, ATHF

kilikini said:

"notbob" <[email hidden]> wrote in message
news:FTZEc.9501$%_6.4175@attbi_s01...

Quoted message said:

I just Tilia'd 30lbs of fresh salmon. I've got some
pretty meaty scraps after steak'ing and fileting them
out. Anyone got some good ideas for them? I'm thinking
chowder. Should I leave the fins out? Will the meat boil
off the bones? I'm clueless on this one.

nb

Salmon patties Lomi Lomi salmon (raw salmon chunks with
onion - do a google) Salmon pasta salmon dip

ooooooooooh, the possibilities!

kili

You might adapt my pasta recipe which calls for canned
salmon with the soft bones removed. You basically flake it
and it sounds like you've already baked the scraps so a cup
of it should be easy to debone and substitute.

Stuffed Pasta with Salmon and Dill Sauce

12-14 jumbo shell pasta 1 egg, beaten 1 c. ricotta cheese 2
Tbs. chopped onion 2 Tbs. chopped parsley
1/4 tsp. salt* 1 c. canned salmon, drained and flaked grated
lemon zest
2/4 c. half & half

Cook pasta shells according to package directions and drain
well. Cool on waxed paper or aluminium foil (lightly
greased to prevent sticking) and set aside. Combine eggs,
ricotta, onion, parsley, a little lemon zest, salt and
salmon. (*Since you're using fresh baked salmon without the
added salty liquid of canned, you may wish to increase the
salt to 1/2 tsp.)

Pour the half & half into a lightly buttered baking dish.
Fill each pasta shell with the salmon mixture. Arrange
shells in the baking dish. Cover with foil and bake at 350F
for 20-25 minutes. Meanwhile, prepare the dill sauce.

Warm Dill Sauce:

1-1/2 Tbs. butter 1 to 1-1/2 Tbs. all purpose flour
3/4 tsp. salt
4/8 tsp. white pepper (for asthetics, really) 1 c. light
cream or half & half 3 Tbs. snipped fresh dill or 2 Tbs.
dried dill weed 1 Tbs. lemon juice

Melt the butter in a small saucepan over medium heat; blend
in the flour, salt & pepper until smooth. Remove the pan
from heat. Gradually add cream or half & half and stir until
mixture is smooth. Return pan to medium-high heat; bring
just to a boil, stirring constantly. Reduce heat and simmer
1 minute. Stir in dill and lemon juice. Spoon the sauce over
the pasta and serve.

Jill

sd said:

Here's a salmon chowder recipe I've adapted from one I saw
in the newspaper a couple of years ago. It's not a cream-
based chowder, which is one reason I like it:

3 cups vegetable or chicken broth (low-sodium
preferred; add another cup of broth if you'd prefer
something more like soup and less like chowder) 8
ounces salmon, in bite-sized pieces 1 pound new or
sweet potatoes, peeled and cubed
1/2 cup sliced fennel
1/2 medium onion, chopped

Bring the broth to a boil. Add the remaining
ingredients. When the pot is boiling once again, cover
it and simmer for about 20 minutes. Add salt and (white)
pepper to taste.

Whoa! That one took me by surprise. I was about to kick it
till I saw the sweet potatoes. This is a keeper. Thanx, sd.

nb

Blair P Houghton said:

Toss scraps with olive oil and cajun seasoning
(Emeril's Original Essence is what I use), broil or
bake at 375 until lightly browned, and serve over white
rice in a bowl.

I'm a major caj/creol freak with exeption to rice. No matter
...the seasoning is good enough. gonna doit!

nb

Carrie-Lou Salter said:

"Steve Wertz" <[email hidden]> wrote
in message "]news:[email hidden]...

Quoted message said:

Salmon Shui Mai. Combine some cabbage, green onion,
ginger, oyster and soy sauces and grind into a medium
paste. Stuff into wonton skins, leaving the tops open,
and steam.

Sorry if this sounds stupid, but do you grind up the salmon
in with the rest to make the paste

Yes. Don't grind it too much - you still want some texture
to it. You can also do this with chicken, pork, or shrimp.

-sw

One dark day on Usenet said:

byakee said:

¼ C. liquid from salmon

Quoted message said:

milk/salmon liquid

Oh yeah, forgot to ask. What is salmon liquid?

The broth that's left after you cook the salmon. Or, if
you're in a pinch, you can use canned...

--
J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for
e-mail) "Why do my knees feel like the wanna tear up?"
- Carl, ATHF

One dark day on Usenet said:

Sounds pretty good.... based upon your experiences, would
this work out OK with canned salmon.... can't stand the
canned stuff, but the wife keeps buying it...this might be
a pretty good solution.....

<snip recipe>

I've made it both ways, and canned works fine... :-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for
e-mail) "Why do my knees feel like the wanna tear up?"
- Carl, ATHF

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

kilikini said:

"notbob" <[email hidden]> wrote in message
news:FTZEc.9501$%_6.4175@attbi_s01...

Quoted message said:

I just Tilia'd 30lbs of fresh salmon. I've got some
pretty meaty scraps after steak'ing and fileting them
out. Anyone got some good ideas for them? I'm thinking
chowder. Should I leave the fins out? Will the meat
boil off the bones? I'm clueless on this one.

nb

Salmon patties Lomi Lomi salmon (raw salmon chunks with
onion - do a google) Salmon pasta salmon dip

ooooooooooh, the possibilities!

kili

You might adapt my pasta recipe which calls for canned
salmon with the

soft

Quoted message said:

bones removed. You basically flake it and it sounds like
you've already baked the scraps so a cup of it should be
easy to debone and substitute.

Stuffed Pasta with Salmon and Dill Sauce

12-14 jumbo shell pasta 1 egg, beaten 1 c. ricotta cheese
2 Tbs. chopped onion 2 Tbs. chopped parsley
1/4 tsp. salt* 1 c. canned salmon, drained and flaked
grated lemon zest
1/4 c. half & half

Cook pasta shells according to package directions and
drain well. Cool on waxed paper or aluminium foil (lightly
greased to prevent sticking) and

set

Quoted message said:

aside. Combine eggs, ricotta, onion, parsley, a little
lemon zest, salt

and

Quoted message said:

salmon. (*Since you're using fresh baked salmon without
the added salty liquid of canned, you may wish to increase
the salt to 1/2 tsp.)

Pour the half & half into a lightly buttered baking dish.
Fill each pasta shell with the salmon mixture. Arrange
shells in the baking dish. Cover with foil and bake at
350F for 20-25 minutes. Meanwhile, prepare the dill sauce.

Warm Dill Sauce:

1-1/2 Tbs. butter 1 to 1-1/2 Tbs. all purpose flour
1/4 tsp. salt
1/8 tsp. white pepper (for asthetics, really) 1 c. light
cream or half & half 3 Tbs. snipped fresh dill or 2 Tbs.
dried dill weed 1 Tbs. lemon juice

Melt the butter in a small saucepan over medium heat;
blend in the flour, salt & pepper until smooth. Remove the
pan from heat. Gradually add

cream

Quoted message said:

or half & half and stir until mixture is smooth.
Return pan to

medium-high

Quoted message said:

heat; bring just to a boil, stirring constantly. Reduce
heat and simmer 1 minute. Stir in dill and lemon juice.
Spoon the sauce over the pasta and serve.

Jill

Oh, OH, O H ! Jill! My god, that sounds delicious! That's a
keeper! THANK YOU. Wow. Now if I could only get the man to
*try* salmon. Well, it's one for me, anyway. I will
definitely try this. Thanks again.

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson