Scott Free Charters

Just a few of our favorite Salmon recipes that we have picked up over the years.  Some have come from publications and some have come from family and friends.  We hope you enjoy them as much as we have!

Salmon Casserole

From the Kitchen at Scott Free Charters!

                    2 Salmon Fillets                    

                1 1/2 cups milk

                1 small onion, chopped                             1/4 tsp. curry powder

                4 stalks celery, chopped           

                1 bag Tater-tots

                1 can cream of celery soup        

                1 c. Colby Jack shredded cheese

Spray bottom of 9 X 13 pan, put in fillets.  Spread onion and celery on top of fillets, cover with tater tots.  In separate bowl, combine soup, milk and sprinkle in curry powder, mix until blended.  Pour over tater tots, sprinkle cheese on top.  Cover with aluminum foil, bake at 350° F for one hour or until fish flakes.  Uncover and bake additional 10 minutes to brown.

“Salmon Chowder with Dill”

From the Kitchen at Scott Free Charters!

                 8 oz. Skinless Salmon fillets      

                 1 cup frozen peas        

                 4 cups defatted chicken stock        

                 1 medium leek, thinly sliced

                 2 tsp. dried dill (or use  fresh)      

                 3 oz. light cream cheese, softened

                 1/8 tsp. garlic powder                   

                 1/2 cup skim milk

                 3 medium potatoes, cut into

                 1/2 inch cubes

                 1/4 cup flour

                 A dash or two of cracked black pepper.                                                             

Bone Salmon, cut into 1 inch pieces and set aside.  In a large saucepan, combine the stock, dill and garlic powder.  Bring to boil, then reduce heat add potatoes, peas & leeks.  Cover and simmer 10 minutes.  Add Salmon, simmer another 3-4 minutes.  Meanwhile, in a small bowl, stir together cream cheese, milk and flour, Pour a 1/2 cup of the hot soup into this cream cheese mixture, stir till smooth, then stir the entire mixture into the rest of the soup and allow soup to come to a boil, stirring constantly, but gently.  Reduce heat, sprinkle with a tiny bit of black pepper and serve.