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SAUTÉED SALMON

Sauté your steaks in a mixture of butter and a small amount of oil. Because salmon is such an oily fish, not much lubrication is required. Flour the steaks lightly, brown on one side, and turn with a large spatula. Salt and pepper the fish and continue cooking until the fish is done, according to the Canadian cooking theory (page 10). Do not overcook. Sprinkle with chopped parsley and serve with lemon. Pour the pan juices over the fish if you wish.

This needs no sauce with it. It is rich, oily, and flavorful.

BAKED STUFFED SALMON

Choose any of the fish stuffings given in the section on stuffings. Salt the interior of the fish lightly and stuff it well. Use small metal skewers stuck through the edges to secure the salmon; lace with light twine. Place the fish in a lightly oiled pan and oil the surface of the skin. Bake at 450° according to the Canadian cooking theory (page 8).

You may bake a whole fish, half a fish, or a center cut. You can also bake salmon steaks and fillets (see page 8).

POACHED SALMON

You may poach the whole fish, half of it, or a small piece. Prepare a court bouillon and, if you are going to make a cold dish, add some extra fish bones and heads to make a rich broth. Wrap the fish in cheesecloth or thin cotton, leaving a length of the material protruding on either end to use as handles. Poach according to the Canadian cooking theory (page 12). Remove the fish and let it cool out of the court bouillon. Reduce the broth and strain.

SAUTÉED SALMON WITH CREAM

4 salmon steaks

Flour

4 tablespoons butter

Salt

Freshly ground black pepper

1/3 cup sherry

1 cup heavy cream

Beurre manié (page 475)

Chopped parsley

Dust the steaks lightly with flour and sauté them in butter according to the Canadian cooking theory (page 10). Salt and pepper to taste. When the salmon is done remove it to a hot platter. Add the sherry to the pan and let it cook down for a minute or two. Add the cream and beurre manié and stir until nicely thickened. Add chopped parsley, taste for seasoning, and pour over the salmon.

SALMON SAUTÉ FLORENTINE

4 salmon steaks

Flour

4 tablespoons butter

Salt

Freshly ground black pepper

3 cups finely chopped spinach, cooked

1 clove garlic

1 teaspoon tarragon

Lemon juice

Dip the steaks in flour and sauté them in butter according to the Canadian cooking theory (page 10). Season to taste. Serve them on a bed of spinach that has been flavored with garlic, tarragon, and lemon juice. Surround with slices of boiled potato browned and crisped in butter and mixed with sliced mushrooms.

SAUTÉED SALMON WITH CURRY SAUCE

1/2 cup finely chopped onions

6 tablespoons butter

4 salmon steaks or fillets

Flour

2 tablespoons curry powder

Salt

Freshly ground black pepper

1 cup sour cream

Sauté the chopped onions in 2 tablespoons of butter until just soft. Remove them from the pan and add the remaining butter to the pan. Dust the salmon with the flour mixed with about 2 teaspoons of the curry powder. Season with salt and pepper. Sauté the steaks very quickly according to the Canadian cooking theory (page 10). Remove to a hot platter. Return the onions to the pan and reheat. Add the rest of the curry powder and blend well. Gradually stir in the sour cream and heat but do not boil. Check seasoning. Pour sauce over the salmon and serve with rice.

SALMON SAUTÉ WITH MUSHROOM PUREE

1/2 pound mushrooms, finely chopped

8 tablespoons butter

Salt

Freshly ground black pepper

2 cups sauce velouté (page 21)

4 salmon steaks

Flour

8 anchovy fillets

Lemon slices

Sauté the mushrooms in 4 tablespoons of butter until they are thoroughly cooked and almost a puree. Salt and pepper to taste and combine with the sauce velouté. Dust the salmon steaks with flour and sauté in the remaining butter according to the Canadian cooking theory (page 10). Serve with the sauce poured around the fish. Garnish with anchovy fillets and slices of lemon.

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