This is something of a variation on the traditional chicken fried steak recipes of the south. The mustard flavoring is very mild, and your salmon will be crispy on the outside and moist and tender inside. Add more cayenne if you like a little more spice, or even some wasabi powder. Delicious served with a side of cooked greens or over a bed of lightly dressed salad greens.
4 salmon filets (6 to 8 oz each), skin and pin bones removed, rinsed and patted dry
¼ cup flour mixed with ¾ cup water to make a very thin paste
½ cup flour mixed with 3 tbsp dry mustard, 1 tsp cayenne pepper and ¼ tsp salt
2 to 3 tbsp olive oil
Dip filets in flour/water mixture, then dredge in flour/mustard mixture to coat.
Heat the olive oil in a heavy skillet until hot. Add salmon and cook until lightly browned, about 3 minutes per side.
This is a great way to use leftover salmon. Any leftover salmon will work as long as it’s not in a heavy potent sauce. Poached work best. Canned will also work nicely.
8 oz farfalle or other short, smallish pasta
8 tbsp olive oil
1 medium onion chopped fine
4 level tsp flour
1 cup vegetable stock
1 cup dry white wine
10 to 16 oz cooked salmon filets, skin and pin bones removed
1 9 oz package frozen cut green beans
salt and white pepper
Preheat oven to 350.
Cook noodles until slightly underdone, about two minutes less than package instructions. Drain and put into a large mixing bowl.
Flake salmon with a fork and add to noodles.
Microwave green beans for one minute to defrost and soften. Add to noodle mixture.
Heat the oil over medium heat in a heavy saucepan until a piece of chopped onion sizzles when tossed in. Add rest of onion and sauté until soft and translucent, about 3 minutes. Add the flour and stir to make a roux. Continue over medium heat until the flour is cooked, stirring frequently, about 10 minutes. Add white wine a little at a time, whisking constantly, until all wine has been added and sauce comes back to a simmer. Add salt and pepper to taste. Remove from heat and add to noodle mixture.
Toss mixture until evenly coated with sauce. Transfer to a casserole and bake uncovered for 45 minutes, or until top is bubbly and brown.
