Fish & Seafood Recipes

Parmesan Coated Salmon

1 lb. salmon filet salt pepper dill weed paprika grated Parmesan cheese Remove skin from salmon filet. With a sharp knife, remove grey colored fat from skin side of filet. Cut into 3 or 4 pieces, place on sheet of tin foil or paper. Salt and pepper the filets. Sprinkle with dill weed on both sides. Dust with paprika. Coat thoroughly with Parmesan cheese and pat cheese to make it adhere well. Place about 1/8 inch of olive or granola oil in large frying pan over medium heat. When oil is hot, add filets. Brown on both sides. Let filets cook until brown (about three minutes) and turn. Don't move filets around in pan until brown on one side before turning. This helps the cheese adhere. Do not over-cook or salmon will get dry and hard.

Serves two or three people.

Broiled Walleye

  • 4 walleye fillets (about 1 1/2 lb.)
  • 1/3 c. sliced almonds, crushed
  • 2 tsp. lemon juice
  • 1 tbsp. prepared mustard 1
  • tsp. soy sauce
  • 1 tsp. sugar
  • A dash of red pepper
  • 1/4 c. heavy cream

Mix all ingredients well and spread evenly over walleye fillets. Place fillets on a greased broiled pan and broil five inches from the heat in a preheated broiler for about 10 minutes or until the fish flakes when probed with a fork.

Serves 4