Meals would be very, very boring at our house if I didn’t have to write this column, writes Dover Post food columnist Judi Leaming. It would be easy to slip into a spaghetti, baked chicken, macaroni and cheese with hot dogs, taco casserole, meat loaf and leftover meatloaf routine, and on the seventh day we could order pizza. Recipes included are Alaska Salmon Bake with Pecan Crunch Coating, Citrus Salmon with Orange Relish and Campbells Pennsylvania Dutch Ham & Noodle Casserole.
Meals would be very, very boring at our house if I didn’t have to write this column. It would be easy to slip into a spaghetti, baked chicken, macaroni and cheese with hot dogs, taco casserole, meat loaf and leftover meatloaf routine, and on the seventh day we could order pizza.
To keep myself “on task,” I print out interesting sounding recipes and tape them up on the kitchen cupboards or I leave cookbooks, opened to the recipe that I want to try, out on the counter tops. Recipes that pass our taste test then get transferred to the “successful recipes” clip on the refrigerator and eventually, usually after they’ve been knocked onto the floor several times, they find their way into this column.
As we were leaving for our trip down here to visit with our Savannah family, I sorted through the “successful” file and decided it was time to share the following three recipes. I tend to try recipes that call for salmon when I see that salmon portions are being offered at “sale pricing” and I usually buy it the day I intend to use it.
We don’t often have a baked ham because it takes two of us a very long time to eat it but the recipe for Campbell’s Pennsylvania Dutch Ham & Noodle Casserole is so good I think we’ll be having ham more often.
Alaska Salmon Bake with Pecan Crunch Coating
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs (*)
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley (*)
6 (4-ounce) portions of salmon filets
Salt and pepper to taste
(*) I used Italian-seasoned bread crumbs to test this and did not add the parsley
Preheat the oven to 400 degrees. In a small bowl, mix together the mustard, butter and honey. In another bowl, mix together the bread crumbs, pecans and parsley. Season each salmon portion with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each portion with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when thickest part is tested with a fork.
Citrus Salmon with Orange Relish
1/4 cup orange juice
2 tablespoons olive oil
1 1/2 teaspoons McCormick dried thyme leaves, divided
4 salmon filets (portions should total of about one pound)
1 tablespoon brown sugar
1 teaspoon McCormick paprika
1/2 teaspoon salt
1/2 teaspoon grated orange peel
2 seedless oranges, peeled, sectioned and cut into 1/2 inch pieces
2 tablespoons chopped red bell pepper
1 tablespoon honey
1 tablespoon chopped red onion
1 tablespoon chopped fresh parsley
1/2 teaspoon McCormick ground ginger
For the salmon: mix orange juice, oil and one teaspoon of the thyme in a small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade from bowl and turn to coat well. Refrigerate for 30 minutes or longer for extra flavor.
Make relish while salmon marinates by combining all relish ingredients in a bowl, stirring, covering and refrigerating until needed.
To cook salmon: preheat oven to 400 degrees. Mix brown sugar, paprika, remaining 1/2 teaspoon thyme and paprika in a small bowl. Remove salmon from marinade. Discard any remaining marinade. Evenly rub salmon portions with paprika mixture. Place on foil-lined baking sheet and bake for 10 to 15 minutes until fish flakes easily with a fork.
Serve topped with Orange Relish.
Campbells Pennsylvania Dutch Ham & Noodle Casserole
1 tablespoons vegetable or olive oil
2 cups cubed cooked ham
1 medium onion, chopped
1 can (10 3/4-ounces) Campbells condensed cream of mushroom soup (tested with cream of celery)
2 cups shredded extra-sharp Cheddar cheese
8 ounces extra wide egg noodles, cooked and drained
Heat oil in four-quart saucepan or skillet over medium-high heat. Add ham and onion and cook until onion is tender. Stir soup into pan and bring to a boil. Reduce heat to low. Add cheese and stir until cheese is melted. Add noodles and cook until mixture is hot and bubbling.
Judi’s note: I then placed this in a lightly greased two-quart casserole, sprinkle seasoned bread crumbs over the top, dotted the bread crumbs with butter and placed this in a preheated 325-degree oven for 30 minutes.
Email Judi Leaming at firstname.lastname@example.org