Fish

Salmon

Recipe from the kitchen of Ellen Yashinsky Chute Submitted by Rimma Shapiro

Ingredients:

1-2 ½ lb piece of salmon 3 large onions, sliced in ¼ inch slices 3 large oranges, peeled and sliced ½ box golden raisins 1 ½ cup water 1 ½ cup ketchup 1 ½ cup white vinegar 1 cup brown sugar

Directions:

Layer onions on bottom of baking pan. Place salmon on top of onions. Place oranges on top of salmon. Sprinkle the raisins over top. Mix together water, ketchup, vinegar and brown sugar and pour over all. Cover and bake 3 hours at 350°F.

NOTE: Best to make the day ahead and refrigerate overnight after cooking and then warm at 300°F for one hour and serve either warm or at room temperature. It gets better each day, so can even make 2 days ahead.

Sheet Pan Miso Salmon and Vegetables

From the kitchen of Linda Klein

Ingredients:

1 ½ pound salmon fillet with skin on 1/3 cup white miso paste (usually found in the international food aisle in refrigerated section) ¼ cup mirin (usually found in the international food aisle) 2 Tbs Soy Sauce 2 Tbs peeled and grated fresh ginger 1 Tbs brown sugar 2 cups broccoli florets 2 cups edamame 1 cup baby carrots or sliced carrots 2 Tbs olive oil (plus some to coat the pan) Salt and pepper to taste 2 teaspoons sesame seeds 2 scallions thinly sliced

Directions:

Preheat oven to 400°F. Coat a large rimmed baking sheet pan with olive oil. For easy clean up, line the pan with aluminum foil or parchment paper first. Whisk together the mirin, miso, soy sauce, brown sugar and half of the ginger. Place the salmon on the baking sheet and brush half of the miso mixture on top of it. Keep remaining sauce in a small bowl for later.

Toss the vegetables with the remaining ginger, 2 Tbs of olive oil, salt and pepper. Scatter them around the salmon. Bake for 15-20 min, until the Salmon is cooked through and flakes easily with a fork.

Sprinkle the green onions and sesame seeds.

Serve immediately with remaining miso mixture on the side for dipping.

Flounder Florentine

From the kitchen of Linda Klein

Ingredients:

1 10 oz pkg frozen, chopped spinach, thawed ½ cup shredded Mozzarella cheese 1 Tbs grated Parmesan cheese ½ tsp lemon juice 1/4-1/2 tsp pepper 1/8 tsp leaf oregano, crumbled 1/8 tsp salt 2 fresh flounder fillets (about 7 oz each) 4 tsp butter 2 tsp packaged Italian style bread crumbs

Directions:

Preheat oven to 350°F. Grease small shallow baking dish. Stir together spinach, mozzarella cheese, Parmesan cheese lemon juice, pepper, salt and oregano in medium size bowl. Halve each flounder fillet lengthwise. Spread filling over each, dividing equally. Roll up jelly roll fashion, secure each with wooden pick. Arrange seam side down in prepared dish. Dot each roll with 1 tsp of butter. Sprinkle with bread crumbs. Bake, covered, in preheated oven for 20 minutes or until fish in center of roll just begins to flake when touched with a fork and filling is hot. Carefully transfer to serving plates with a metal spatula

Deviled Halibut

Recipe from the kitchen of Risa Berris

Ingredients:

4 Tbs butter 2 Tbs flour 1 Tbs snipped parsley 1 lb halibut steak, poached (can use other firm whitefish) 2 minced hard cooked eggs 1 tsp salt 1 cup skim milk 2 tsp lemon juice 1 tsp mustard ½ tsp white horseradish ½ cup seasoned breadcrumbs 2 Tbs melted butter (optional)

Directions:

Preheat oven to 400°F.

Melt 4 Tbs butter in double boiler. Stir in flour, parsley, lemon juice, mustard, horseradish and salt. Slowly stir in milk. Cook over boiling water, stirring until thickened. Add poached halibut and eggs. Divide into 4-6 individual baking dishes. Sprinkle with breadcrumbs (can combine with melted butter or not). Bake 10 minutes.

Can also make as a casserole. Double or triple the recipe depending on the size of the casserole. Bake casserole at 350°F for about 15 minutes. Can be frozen. If frozen, bake at 400°F for 15-20 minutes. Check middle of casserole to be sure it’s hot.