Month: March 2023

Parmesan-Baked Salmon

• 1/4 cup mayonnaise
• 2 tablespoons Parmesan cheese
• Pepper, to taste
• 4 (4-ounce) salmon fillets
• 2 teaspoons lemon juice
• 10 Ritz crackers, crushed

Preheat oven to 400 F. Mix together mayonnaise, cheese and lemon juice; add pepper until well-blended.

Place salmon on foil-lined shallow baking pan. Spread mayonnaise mixture to evenly cover salmon. Sprinkle with crumbs. Bake 12-15 minutes until salmon flakes easily with a fork.

Recipe by Barb Smith, Barto, Pennsylvania

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Stuffed Fish

• 2 fish fillets (of equal size)
• Salt and pepper
• Sprinkle fish with salt and pepper.
• For stuffing:
• 1/2 cup chopped onions
• 1/4 cup melted butter
• 2 cups breadcrumbs (you can use bread cubes)
• 1 cup grated cheese
• 2 tablespoons chopped parsley
• 2 teaspoons mustard
• 1/2 teaspoon salt

Mix ingredients together. Place between fish fillets. Brush top with butter.

This is very good. We always enjoy fish made this way and hardly ever make it another way.

Recipe by Janice Martin, East Earl, Pennsylvania

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Golden Baked Whitefish

• 2 pounds whitefish fillets
• 1/8 teaspoon pepper
• 1 egg white
• 1/2 teaspoon salt, optional
• 14 cup mayonnaise
• 1/4 teaspoon dill weed
• 1/2 teaspoon onion juice or 1 teaspoon grated onion
• Fresh dill and lemon wedges, optional

Place fish in greased 13x9x2-inch baking dish. Sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion juice; spoon over fish. Bake, uncovered, at 425 F for 15-20 minutes or until topping is puffed and fish flakes.

Recipe by a reader in Shippensburg, Pennsylvania

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Snowcapped Salmon

• 1 tablespoon flour
• 4 salmon fillets
• 2 egg whites
• 1 cup mayonnaise
• 1 teaspoon ground mustard
• 1/4 cup grated Parmesan cheese

Sprinkle flour over salmon fillets. Place in a greased 11x7x2-inch baking dish. In a small mixing bowl, beat egg whites until stiff peaks form. In another bowl, combine mayonnaise and mustard; fold in egg whites. Spoon over salmon. Sprinkle with cheese. Bake, uncovered, at 350 F for 25-30 minutes or until fish flakes easily with a fork.

Recipe by a reader in Shippensburg, Pennsylvania

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Salmon Rice Puff

• 2 eggs
• 1/2 cup milk
• 1 can salmon, drained, bones and skin removed
• 1 cup cooked long-grain rice
• 1/4 cup chopped green onions
• 1/4 cup chopped celery
• 4 teaspoons lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup shredded Cheddar cheese

In a bowl, whisk eggs and milk. Stir in salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased, shallow 1-1/2-quart baking dish. Bake uncovered at 375 F for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer.

Recipe by a reader in Shippensburg, Pennsylvania

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Southern Pecan Catfish

• 1 cup finely chopped pecans, divided
• 1/2 cup cornmeal
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 4 catfish fillets
• 1/2 cup butter, divided
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1 to 2 tablespoons minced fresh parsley

In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. In a large skillet, melt 1/4 cup butter over medium high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.

In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add cream, lemon juice and remaining salt and pepper; cook and stir 1 minute. Stir in parsley. Serve with catfish.

Recipe by a reader in Shippensburg, Pennsylvania

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Vegetable Trout Bake

• 4 small red potatoes, cut in 1-inch pieces
• 1 cup cut fresh green pieces (2-inch pieces)
• 8 to 10 frozen pearl onions
• 1/2 teaspoon salt, divided
• 4 garlic cloves, minced and divided
• 2 trout fillets
• 1/4 cup pitted Greek or ripe olives, halved
• 3 teaspoons minced parsley, divided
• 1/4 teaspoon pepper
• 2 plum tomatoes, chopped
• 1/4 cup white wine or chicken broth

In a large saucepan, combine potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until beans and onions are crisp tender; drain.

Place vegetables in a single layer in a shallow 2-quart baking dish coated with cooking spray. Top with half of garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley.

Pour wine over top. Cover and bake at 400 F for 35-40 minutes or until fish flakes easily with a fork. Toss to coat. Serve immediately.

Recipe by a reader in Shippensburg, Pennsylvania

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Bluegill Parmesan

• 1/4 cup butter, melted
• 1/2 cup dry breadcrumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 pound bluegill, crappie or perch

Place butter in a shallow bowl. In another shallow bowl, combine breadcrumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.

Place in a greased 15x10x1-inch baking pan. Bake, uncovered, at 350 F for 20 minutes or until fish flakes easily with a fork.

Recipe by a reader in Shippensburg, Pennsylvania

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Tomato-Basil Salmon Steaks

• 4 salmon steaks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 6 large plum tomatoes, peeled, seeded and chopped
• 1/4 cup water
• 2 tablespoons minced fresh basil
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked linguine

In a large skillet over medium heat, cook salmon in oil for 2-3 minutes on each side or until golden brown. Remove and keep warm. In the same skillet, cook and stir onion until crisp-tender. Stir in garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt and pepper.

Bring to a boil. Reduce heat to low; carefully return salmon to pan. Cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve over hot linguine.

Recipe by a reader in Shippensburg, Pennsylvania

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Salmon Patties

• 1 (15-ounce) can salmon, bones and skin removed
• 1-1/2 cups mashed potatoes
• 1/4 cup minced onion
• 1/4 cup celery, finely chopped
• 1 egg, beaten
• Salt and pepper, to taste

Mix all ingredients and form into 8 patties. Roll each in fine breadcrumbs and fry until golden brown on both sides.

This is how my mother, Florence Whisler, always made salmon.

Recipe by Jean Koser, Millerton, Pennsylvania

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Sesame Salmon Spread

• 1 (8-ounce) cream cheese, softened
• 2 tablespoons lemon juice
• 1 (14-3/4-ounce) can salmon, drained, bones and skin removed
• 1/4 cup sour cream
• 1 garlic clove, minced
• 2 tablespoons sesame seeds
• 2 teaspoons Liquid Smoke, optional
• 1 teaspoon minced fresh cilantro
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Assorted crackers

In a small mixing bowl, beat cream cheese and lemon juice until fluffy. Add salmon, sour cream, garlic, sesame seeds, Liquid Smoke if desired, cilantro, parsley, dill and salt. Stir until blended. Cover and refrigerate for at least 2 hours.

Recipe by a reader in Shippensburg, Pennsylvania

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Spinach Catfish Skillet

• 10 baby carrots
• 2 teaspoons vegetable oil
• 1/4 cup thinly sliced onion
• 1 catfish fillet
• 1 package fresh baby spinach
• 2 tablespoons white wine vinegar or cider vinegar
• 1/4 teaspoon sugar

In a skillet, stir fry carrots in oil 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Add spinach. Sprinkle with vinegar and sugar. Cover and cook for 5 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over fillet.

Recipe by a reader in Shippensburg, Pennsylvania

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Citrus Baked Fish

• 1/4 cup orange juice concentrate
• 1 tablespoon vegetable oil
• 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
• 4 red snapper or tilapia fillets
• 2 orange slices, halved
• Paprika

In a large resealable plastic bag, combine orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes.

Drain and discard marinade. Place fillets in a greased 15x10x1-inch baking pan. Cover and bake at 350 F for 15-20 minutes or until fish flakes easily with a fork. Dip cut edges of orange slices in paprika. Serve with fish.

Recipe by a reader in Shippensburg, Pennsylvania

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Walleye Delight

1 pound walleye, pike, perch or trout fillets

2 teaspoons butter, softened

1 tablespoon lemon juice

1 tablespoon minced fresh basil, or 1/2 to 1 teaspoon dried basil

1 teaspoon lemon-pepper seasoning

1/2 teaspoon garlic salt

1-3/4 cups sliced fresh mushrooms

Coat an 18-inch-square piece of heavy-duty foil with cooking spray. Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon pepper and garlic salt. Top with mushrooms.

Seal the foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.

Recipe by a reader in Shippensburg, Pennsylvania

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Grilled Salmon With Black Bean Salsa

• 1/4 cup white wine or reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 1-1/2 teaspoons brown sugar
• 1 garlic clove, minced
• 6 salmon fillets

For salsa:

• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 sweet red pepper, diced
• 1/2 cup seedless red grapes, chopped
• 1/4 cup fat-free Italian salad dressing
• 1 tablespoon canned chopped green chilies
• 1 teaspoon brown sugar

In a small bowl, combine wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate salmon for 30 minutes, turning occasionally.

In a small bowl, combine salsa ingredients. Cover and chill until serving.

Drain and discard marinade.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with the reserved wine mixture. Serve with salsa.

Recipe by a reader in Shippensburg, Pennsylvania