Lent is just about upon us, and once again, I’ve been asked to kick off the season’s Friday night fish fries at Sacred Heart in East Grand Forks.
It’s been an honor to work with all of the hard-working Catholic Church parishioners who volunteer their time for this fun undertaking. I particularly like seeing everyone who comes out for a meal of deep-fried Alaskan walleye (pollack), baked potatoes, coleslaw, rolls and homemade pie.
Of course, Lent is kicked off this week with Ash Wednesday. And that means there are a lot of people who are hitting their cookbooks and the Internet in search of recipes that don’t include meat.
Topping a lot of lists is salmon, I’m sure. It’s one of the most popular foods that Catholics turn to in this season of fasting and abstaining. But salmon isn’t a favorite of just Catholics during Lent.
Here’s are three recipes for salmon that look tantalizing. There are many flavor combinations in the first recipe from smoky to sweet to a little hot. The bacon mixture gives the salmon added crunch and flavor, although true salmon-lovers — and Catholics — will prefer their fish plain. The second recipe is from the folks at McCormick, the spice people. And the third is from Kraft.
They all look like keepers to me!
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons McCormick Perfect Pinch Salt Free Garlic and Herb Seasoning.
1 pound salmon fillets
Preheat oven to 350 degrees. Mix lemon juice, oil and seasoning in small bowl until well blended.
Place salmon on foil-lined baking dish. Brush with oil mixture.
Bake 20 minutes or until fish flakes with a fork.
Succulent Baked Salmon
12-ounce salmon fillet, skin and any bones removed, cut into 2 equal pieces
Salt to taste
1 to 2 tablespoons hot and sweet mustard, or any favorite mustard
1 slice of bacon, chopped
2 garlic cloves, peeled, chopped
2 shallots, peeled, chopped
Large pinch of dried oregano
Freshly ground black pepper to taste
Line a baking sheet with foil and brush it with olive oil. Place the salmon fillets on the baking sheet; sprinkle them with salt and spread the mustard over the top. Set the salmon aside.
Preheat the oven to 350 degrees.
Meanwhile, in a small skillet, saute the bacon over medium heat until it’s golden. Add the shallots and garlic, mix well, cover and cook until the shallots and garlic have softened, about 5 minutes. Stir in the oregano and black pepper to taste.
Stir the shallot mixture and divide it between the salmon fillets, spreading it evenly over the top.
Bake the salmon for 15 to 20 minutes or until the fish just begins to flake easily when poked with a knife tip. Remove it from oven and serve immediately.
Yield: Serves 2.
Approximate nutritional analysis per serving: 277 calories, 37 percent of calories from fat, 11 grams fat (2 grams saturated), 7 grams carbohydrate, 35 grams protein, 169 milligrams sodium, 95 milligrams cholesterol, 41 milligrams calcium, 1 gram fiber.
Parmesan Baked Salmon
¼ cup mayonnaise
2 tablespoons grated Parmesan cheese
1/8 teaspoon ground black pepper
4 salmon fillets, about 1 pound, skins removed
2 teaspoons lemon juice
10 Ritz crackers, crushed (about ½ cup)
Preheat oven to 400 degrees.
Mix mayo, cheese and pepper until well-blended.|
Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture; sprinkle with cracker crumbs.
Bake 12 to 15 minutes or until fish flakes easily with a fork.
Yield: Serves 4.