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Salmon San Juan

Ingredients: 6 Salmon fillets; skinless, boneless (8-ounces each) 2 Tablespoon(s) Double cream;-=OR=- better 2 Tablespoon(s) BLUE CHEESE,SOFT,CRUMBLED 1 Cup(s) American Cheese; Shredded 1 Cup(s) ;Salt 8 Tablespoon(s) Grated Parmesan cheese divided 1 Dash(s) Red pepper sauce 1/2 Teaspoon(s) Ground pepper -- to taste 3/4 Cup(s) *or: 3/4 Cup(s) Hot pepper sauce, to taste 1/2 Cup(s) Sliced almonds; toasted * Directions: Preheat oven to 450 degrees F. Rinse fish, pat dry and set aside. In a small saucepan, over medium heat, melt the butter and stir in the flour until smooth. Cook, stirring constantly, until golden. Whisk in the milk, reduce heat and slowly cook until thickened. Add the cheddar cheese and 2 tablespoons Parmesan cheese and stir until cheese melts. Stir in the pepper sauce and Worcestershire sauce; adjust seasoning to taste. Set aside and keep warm. In a small bowl, stir together the sour cream and mayonnaise; set aside. Pour 1/4 inch of water into 9-by-13-inch baking pan. Lightly sprinkle the fish with seasoning salt and place in baking pan. Spoon equal amounts of the sour cream-mayonnaise mixture over each fillet. Sprinkle 1 tablespoon Parmesan cheese over each fillet and sprinkle with paprika. Bake fish for 15 minutes or until fish flakes. Remove from oven and keep warm. To serve, pour equal amounts of cheese sauce onto 6 plates, rotating to distribute sauce. Place fish fillets in center of cheese sauce and top with toasted almonds. Serve immediately. Makes 6 servings. Source: Genoas on the Bay, Olympia Washington. Mark Silverstein was happy to share the recipe from this waterfront restaurant. Salmon San Juan would be lovely served with steamed new potatoes and asparagus. Comments: To toast nuts, spread on baking sheet and bake in 375 degree F oven for 5 to 8 minutes or until brown.
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Line a sieve with 2 layers of cheesecloth. 4. Place over deep bowl. 5. Pour in cheese mixture. 6. Cover with plastic wrap. 7. Drain for 24 hours. 8. Put drained cheese in medium b Salmon with asparagus sauce For the Sauce: Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer tha Red pepper-salmon pasta 1. In an 8 inch baking dish, arrange fillets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes. 2. Mean Salmon braised with soy and ginger Rinse the salmon fillets under cold water and pat dry, de-skin. Mix the sake or vermouth, soy sauce, vinegar, ginger and sugar in a small bowl. Stir in the cornstarch mixture. Heat the oil in a large nonstick skillet or flat-bottomed wok orer high heat. Grilled salmon cakes with lemon mayonnaise Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside. Combine remaining 4 green onions and chopped parsley in food processor; blen Salmon with grits and caper-cream sauce Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and saut until garlic begins to color, about 1 minute. Add white wine and simmer until reduced by half, about 1 minute. Add whipping cream and bring to boil. Reduce heat to