A Leap Day Post - Salmon Recipes

So, I wanted to do something fun today, being leap day.  I found this clipping folded up in an old cook book and though, what the heck?  Let's bring something old back to life.  Salmon is still sold everywhere in cans, and there is no reason you could not use fresh cooked salmon for these recipes either.  I do not have a clue where the clipping is from, but am guessing it is mid 1970's and rather potent in taste.  Remember, back at this time many people smoked and taste buds were deadened.  It harkens back to why I hated a lot of food in my childhood.  Adults could not taste, and strong flavors blew us kids out of the water.  Love to know what you think, and if you try.  Bon Appetite!  R-

P.S.  I also learned where the wold Salmon came from.  Read on.  

Newspaper Clipping – Transcribed for easy of use and updated ingredients listings.

Salmon is versatile staple for holiday meals

Salmon having long played a part in the world’s food supply.  The first recorded evidence of salmon was discovered by an archaeological expedition in Southern France.  Ten to 15 thousand years ago, a likeness of a salmon had been etched onto a reindeer bone.  Romans say schools of salmon leaping in rivers in Gaul in 56 B.C. They christened the fish the “solmo” (“leaper”). Here are some salmon recipes to use during the holiday season or any time when its distinctive flavor would be right for entertaining.

Salmon Spread Supreme

16 Ounces Salmon, canned, drained and flaked

8 Ounces Cream Cheese, room temperature

1/4 Cup Green Onions, finely chopped

1 Tablespoon Lemon Juice

2 Teaspoons Horseradish, prepared

1/4 Teaspoon Salt

1/2 Cup Parsley, chopped

1/2 Cup Walnuts, chopped

      Assorted Crackers

In a medium bowl, blend salmon, cream cheese, onions, lemon juice, horseradish, salt.  Wrap in wax paper to form ball.  Chill one hour or until firm.  Roll in parsley and nuts; chill until ready for use.  Serve with crackers.

Creamy Salmon Newberg

Makes 8 Servings

16 Ounces Salmon, canned, drained and flaked; keeping the juice

1/4 Cup Green Onions, sliced

1 Cup Mushrooms, sliced

1/4 Cup Butter

3 Tablespoons Flour

2 Cups Half and Half

1 Egg Yolk, beaten

1/4 Teaspoon salt

Dash Black Pepper, ground

2 Hard Cooked Eggs, sliced

10 Ounces Peas, cooked

3 Tablespoons Parmesan Cheese, grated

8 Baked Patty Shells

Drain salmon, reserving liquid.  Bread salmon into chunks with a fork.  Sauté green onions and mushrooms in butter.  Blend in flour.  Add half and half.  Cook, stirring constantly until thickened and smooth.  Combine a little of the hot sauce with egg yolk.  Return to sauce and cook 1 minute, stirring constantly.  Blend in salmon, reserved salmon liquid, salt, pepper, hard-cooked eggs, peas and grated Parmesan cheese.  Heat through.  Serve in patty shells.  Makes 8 servings.

Creamy Salmon Casserole

6 Servings

1-3/4 Cups Sour Cream

6 Ounces Cream Cheese

1 Clove Garlic, mashed

1 Teaspoon Worcestershire Sauce

1/2 Teaspoon Salt

1/8 Teaspoon Black Pepper, ground

16 Ounces Salmon, canned, drained, flaked

1/2 Cup Green Bell Pepper, chopped

1/4 Cup Onion, grated

2 Tablespoons Pimiento, Sliced

6 Ounces Egg Noodles, medium, cooked and drained

Parmesan Cheese

Blend sour cream, cream cheese, Worcestershire sauce, garlic, salt, and pepper.  Fold in salmon, green pepper, onions and pimiento.  Combine with noodles.  Pour into 1-1/2 quart casserole; sprinkle with Parmesan cheese.  Bake at 350°F, 30 minutes.

Salmon Cabbage Rolls

Makes 6 Servings

8 Ounces Salmon, canned, drained, flaked

2 Cups Rice, cooked

2 Tablespoons Butter, melted

1/4 Cup Green Onions, finely chopped

1/2 Teaspoon Salt

1/2 Teaspoon Marjoram, dry

1/4 Teaspoon Garlic Salt

1/8 Teaspoon Black Pepper, ground

1 Large Head Cabbage

1 Cup Chicken Broth

1 Cup Sour Cream

     Salt and Pepper

Drain salmon, reserving liquid.  Flake salmon and mix with rice, butter, green onions, salt, marjoram, garlic salt and pepper.  Wash cabbage.  Cover with water.  Bring to boiling and cook over low heat 5 minutes.  Drain, cool and carefully remove 18 leaves.  Place heaping spoonful of salmon-rice mixture on each leaf.  Carefully roll up, turning in sides.  Place cabbage rolls in a deep skillet.  Add reserved salmon liquid and chicken broth.  Cover and cook over low heat for 1 hour, adding more broth if necessary.  Remove cabbage rolls.  Stir sour cream into pan.  Add salt and pepper to taste.  Heat and our over cabbage rolls.  Sprinkle with chopped parsley.

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