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Enjoy these wonderful recipes from Ryer Island's own Delta-lovers Vicki and Gene, here are some preparations that are sure to please you taste-buds! (Oh, and they taste even better if you catch the fish yourself!) Note! Vicki has published an awesome cookbook called "Delta Delights and Delectable's" which features cooking Delta fish and suggested side dishes. Pick up a book at the Snug Harbor office or other Delta area stores.
Potato Pancake With
Smoked Salmon Potato Pancake With Smoked Salmon This is a crisp, flat pancake that contrasts nicely with thin strips of salmon. An excellent small meal or appetizer.
2
Baking potatoes, peeled and finely
shredded Combine the potatoes, salt, and pepper in a bowl. Squeeze out excess water and drain. Heat 2 tablespoons of the oil in a large nonstick or cast iron skillet over medium-high heat. Using a spatula spread the potatoes in a single layer in the pan. Fry until bottom is golden brown, about 7 minutes, and transfer with spatula to a platter. Carefully turn over and slide pancake back into pan, crisp side up. Fry until second side is crisp and golden brown, 7 minutes longer. Slide onto serving platter and sprinkle with salt. To serve, cut into six wedges and place a thin slice of salmon on each. Dot with sour cream and sprinkle with a pinch of dill weed. Serve warm. Yield: 4-6 servings This is a think, wintry soup for those times when you need a little salmon to go a long way.
3 Tbs butter Melt butter in a soup pot over medium heat. Cook onion and mushrooms with salt and fresh ground pepper until soft. Pour in stock and bring to a boil. Add potatoes, bring back to a boil, and reduce to a simmer and cook, uncovered for about 30 minutes. Transfer to a food processor or blender and puree in batched. Pour back into the pot and add milk. Bring to a boil. Stir in salmon, dill and mustard. Season to taste with salt and fresh ground pepper. Serve hot Yield: 8 servings (Striped Bass) Fish Tacos with Vicki’s Fresh Salsa 2 TBS enchilada sauce Combine enchilada sauce, lemon juice, olive, garlic, cumin and season salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill until done. Garnish: Salsa: 6 large firm
tomatoes, diced Place all ingredients in medium bowl and mix gently until all ingredients and blended well.
1
Cup plain yogurt
Place all the ingredients in a blender or food processor and pulse until smooth. (Turn machine off frequently and stir with a spatula for even puree) Chill and serve with grilled salmon. Yield: 1 cup, enough for 4 servings. This recipe was created in honor of the Delta’s great resources this time of the year. 4 fresh tomatoes, chopped Combine all the ingredients in a bowl. Cover and marinate at room temperature as long as 5 hours. Spoon over grilled salmon
2 Large salmon steaks Simmer all ingredients in skillet on medium heat, place salmon steaks in simmering sauce and cook on each side for 3-4 minutes. Remove salmon & pour remaining sauce over salmon. Serve with green salad & French bread. Yield: 2 servings Salmon With Roasted Green Chile Sauce
2
Anaheim or 1 poblano chile, roasted,
peeled, seeded, and chopped Place the chopped chilies in a blender and puree, adding some water if necessary, until smooth. Set aside. Combine the wine and onion or shallot in a medium skillet and bring to a boil. Cook until reduced by half. Add cream and continue boiling until reduced by half again. Turn the heat to low and stir in the chili puree. Season to taste and pepper and keep warm. Season the fish all over with salt and pepper. Melt the butter in a large skillet over medium-high heat. Cook until seared on the outside and done to taste inside, about 4 minutes per side. Transfer fish to serving plates and spoon on the sauce. Serve with lemon wedge if desired. Yield: 4 servings 4 Salmon fillets, skin left on Melt butter/margarine; add liquid smoke, dill weed, seasoned salt, black pepper & lemon juice. Place washed salmon steak on hot grill skin side down. Baste Salmon every few minutes with butter/margarine mixture & close grill lid. Do NOT turn; continue to cook skin side down for approximate 15-20 minutes. Salmon meat will lift from skin when done. Remove Salmon steaks with a spatula from the skin. Skin will stick to grill & burn away.
Place washed Striper nuggets in a large zip log baggie. Add 1 Tbs. Water, 1 tsp Cajon seasoning, 1 tsp seasoned salt, 1 tsp paprika and ½ tsp cyan pepper. Shake well until seasoning is blended. Let marinate for approximately 30-40 minutes. Add corn meal and
remaining seasoning. Shake well until nuggets are completely coated.
Deep fry in hot oil until desired golden brown. Serve with Tabasco or
Tarter sauce. Microwave Cooking Striper Vera Cruz Style If you enjoy Striper and Spanish food, this will be a hit! 2 Tbs. Olive oil Combine oil, onion and garlic in a 2-quart glass casserole. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 2 minutes @ HIGH; stir after 1 minute. Add tomatoes, salt and pepper to mixture in casserole; stir. Cook covered in microwave oven 3 minutes @ HIGH. Arrange Striper fillets, skin side down, in a 2-quart glass-baking dish with thicker portions to the outside. Pour sauce over fish. Sprinkle with olives. Cover with plastic wrap. Cook in microwave oven 8 to 9 minutes @ HIGH, or until fish flakes easily with a fork; rotate dish one-half turn once. Remove from oven and allow to stand 4 minutes. Garnish with lemon wedges and serve. Serving suggestion; Spanish rice and refried beans. Yield: 6 servings Rotisserie Style Salmon With Cucumber Sauce 1-1/2 Pounds Salmon
Fillets, Cut into Serving Pieces Drizzle the lemon juice over the salmon and place in a standard flat rotisserie basket and cook for 10 to 15 minutes or until just cooked through. Serve with cucumber sauce. Cucumber sauce: Peel the cucumber and halve lengthwise. Remove the seeds from the center of the cucumber, and then grate. Place in a bowl and sprinkle with salt. Refrigerate for 1 hour. In another bowl, stir together the vinegar, garlic, dill, yogurt, and olive oil. Drain the cucumber and add to the yogurt mixture. Refrigerate for at least 4 hours before serving. Steamed Striped Bass with Leek Sauce 2 ½ - 3 pounds
skinless stripped bass fillets, cut into 6 equal portions Place fillets, skinned side down, in the rack of a steamer. Cover each piece with 1 sprig of dill weed. Sprinkle with salt and pepper. Fill the bottom of a steamer about halfway with water and 6 sprigs of dill weed. Bring to a boil. Meanwhile, melt butter in a saucepan and add the leeks, salt and pepper, and nutmeg. Sauté stirring, for about 5 minutes, or just until the leaks wilt. Add the wine and vinegar and continue cooking, stirring occasionally, until reduced by half. Add the cream and bring to a boil; then lower the heat and simmer for 5 minutes. Keep the sauce warm. Place the fish over the boiling water and cover tightly. Steam for about 5 to 6 minutes, or until the fish is tender (when pierced with a fork and has lost its raw look). Serve the leak sauce over the fish. Yield; 6 servings 2 Tbs. Olive oil In a large saucepan, heat the olive oil. When the oil is hot, add the white onions, peppers and celery. Season with salt and cayenne. Sauté the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and sauté for 2 minutes. Add the bay leaves, tomatoes and garlic. Sauté for about 2 minutes. Stir in the rice and sauté for 2 minutes. Add the stock. Season with salt and cayenne. Bring liquid to a boil and reduce to a simmer. Cook jambalaya for about 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in Crawdad tails and green onions and season if necessary. Yield: 6 servings Thanks, Vicki!
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