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Salmon Scraps Recipe,Ideas

post #1 of 16
10/24/07 at 1:05am
Thread Starter 
I cut Fresh salmon at the restaurant I work at and need Ideas for the use of the scraps. These are things Ive done so far. Salmon Fettucini Primevera,8oz. Blackened Salmon Steak Bites as an appitizer or as a dinner. skeewered(2 skeewers) salmon over rice dinner broiled. Ive heard of Salmon soup but hear its very tricky to make. My boss is a tight *** and I cant really buy anything extra to make specials with just what I have on stock/inventory. Thanks for the ideas ahead of time. Red sun
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post #2 of 16
10/24/07 at 4:28am

Think Leftovers

Give some thought to how you would use leftover cooked salmon. Any such uses are just one step away from the raw scraps. For instance, you could poach the scraps, then use them to make salmon cakes. Or create a flaked-salmon salad.

Some other ideas:

Salmon Spread: As an appetiser. Serve in a small crock, with black bread or pita.

Salmon & Rice in Pastry: This is a really nice dish, which can be served as either an appetiser or main course, depending on how you slice it.

Quenelles of Salmon with Sauce Normande. Also can be dished as either an appetiser or main course.

I have recipes for these if you're interested.
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post #3 of 16
10/24/07 at 9:57am
One of our signature soups is a Chipolte-lime Salmon Chowder. We also make a corn chowder with salmon. And I have had a Cream of Brocoli with salmon that was great.

But here is the big trick with Fish soup. Saute, cook all of your vegetables first and then cook the onions, celery, carrots, potatoes, corn..........what ever you are using. Keep the liquid to a minimum. When everything is tender and ready, turn down the heat and add the salmon; and try not to stir it much. Gently poach it in the broth with the vegetables. At this stage, I usually cool it down break it into small batches and refrigerate.

After it's cool I pour in my heavy cream. and refrigate. (I take the kraft mayo gallon jugs, fill them half full, for storage. They are real quick to shake, during the cooling process. Then I add the heavy cream) Then I can heat in small batches, so the fish doesn't break down in the soup.
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post #4 of 16
10/24/07 at 3:45pm
fish pie - White sauce/poached cod, salmon trimmings mussels and prawns reduce poaching liquid right down and add to sauce/ Brown fried, thinly slice onions/ Hard boiled egg sliced and frozen peas and dill - blend gently top with creamy mashed potatoes, smother in butter and bake. Serve with caramalised carrots and string beans


Freeze them tightly in small ammounts to supplement canapes at short notice

Try your hand at smoking. It's supposed to be easy, never tried it though


Finally, marinate in lime juice and zest, dill,soy sauce and honey for a couple of hours and enjoy your supper
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post #5 of 16
10/24/07 at 7:06pm

Salmon scraps

I like to make a salmon mousse and form them into sausages,poach them, and then sear them to order with a number of combinations...
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post #6 of 16
10/24/07 at 7:13pm
Smoke the salmon and use it for chowder. :)
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post #7 of 16
10/24/07 at 8:14pm
You can use the skin for a belt. :bounce:

sorry.
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post #8 of 16
10/24/07 at 8:58pm
Salmon terrine- layered with colorful veggie mousses (carrot, spinach)
Good ol' salmon patties or croquettes
Salmon mousse
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post #9 of 16
11/19/07 at 5:28am
I cut 3-4, 12-16#ers every week. I place all of my scraps(heads and all) in a stock pot along with mirepoix, fennel, wine, and lemon slices. Let simmer for an hour, and burr it all together, strain twice through a chinoise. Add clam juice and a tomato product, and poof, a base for any seafood stew, soup, or sauce! And you cannot tell that it was made from salmon scraps. In regards to the skin....olive oil, S&P, and grill it...very tasty. Also use it as garnish for our salmon dish
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post #10 of 16
11/19/07 at 7:58am

salmon scraps

love all those ideas... also how bout a simple stir fry? add some veggies over rice an you have a great inexpensive special that you should havw all the ingredients on hand for.
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post #11 of 16
11/21/07 at 12:09pm
-Salmon "Sausage"
-Salmon Burgers -ground scraps mixed with smoked salmon seasoning and a little egg. Put on an egg bun with caper mayo and dill marinated cucumbers.
-Hot smoke the scraps and use in a salad
-Salmon Hash -makes a great app especially topped with a poached quail egg.
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post #12 of 16
11/21/07 at 12:31pm

salmon scraps

This isn't really for the restaurant *unless there is a kids menu) but my family loves when I make "home made fish sticks" lemon, flour, egg, crumbled ritz style crackers (I use the Health food brand without all the junk & corn syrup) with a touch of butter or margerine. Bake at 400 just till the salmon is done. No store bought chemicals! and kids love them. For adults can add some garlic & serve with asparagus
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post #13 of 16
11/21/07 at 4:23pm
Salmon Risotto. Rice and salmon balls, crumbed and deep fried. Salmon and mushroom in white sauce in vol au vents. Use as an addition into a filling for samosas. Add to a fish chowder, or rice pilaf, or a jambalaya. If you make sandwiches, use as a filler with diced boiled eggs, mayonaisse, parsley, spring onions, diced cucumber etc. Use in a filled omelette.

Or take it home and feed the cat :) Or use for fishbait lol
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post #14 of 16
11/25/07 at 6:36am
No love for tartar?
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post #15 of 16
11/25/07 at 6:45am
Smoke them and make salmon cakes.
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post #16 of 16
11/25/07 at 7:36am
Smoke them. Save them for bagels. Or mix with some cream cheese, chopped red onion, capers, a little lemon and dill for a bagel schmear. Perhaps a teeny bit of garlic too.

Phil
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