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Fettuccine with Salmon Sauce
2 cloves garlic, minced
1/4 cup butter
1 teaspoon coarsely cracked pepper
1/2 lb. cooked salmon
1 cup Clam juice
1 pound fettuccine or linguine spaghetti, cooked
2 tablespoons chopped parsley
Saute garlic in butter and oil until lightly browned; add pepper.
Flake salmon; add with Clam juice to garlic mixture. Bring to simmer; just before serving over fettuccine, stir in parsley. Yield 4 servings.
Italian-Style Salmon Steaks
2 pounds salmon steaks, fresh or frozen
2 cups Italian dressing
2 tablespoons lemon juice
2 teaspoons salt
1/4 teaspoon pepper
Paprika
Thaw steaks, if frozen; pat dry with toweling. Cut into serving-size portions; place in single layer in shallow baking dish.
Combine remaining ingredients except paprika. Pour sauce over fish; let stand 30 minutes, turning once. Remove fish; reserve sauce for basting. Place fish in well-greased hinged wire grills or on rack in open roasting pan. Sprinkle with paprika. Cook about 4 inches from moderately hot coals or preheated broiler 8 minutes. Baste with sauce; sprinkle with paprika. Turn; cook 7 to 10 minutes, until fish flakes easily. Place on heated platter. Garnish with parsley and lemon wedges. Yield 6 servings.
Venture to Alaska for some exciting Winter King Salmon fishing!
Puget Sound Fishing Trolling or jigging for that elusive Puget Sound Salmon is what "Life in Des Moines"
is all about. Whether you are trying to catch that big 30 pound Wild King Salmon
or that beautiful Bright Silver it is definitely a rush. We have many days of fishing,
in the spring and summer there is the Chinook run and fall brings the Sockeye, Coho,
Chums and Pinks. But wait the year is not over in the winter there is the Winter
Blackmouth. But don't get in trouble check the Home Page for the fishing regulations
for the right times to drop your line.
Thank you for visiting DataLaneExpress.com
Marsha Lane the Captain of the "Express"
"Catch a Big One!"
Copyright © 2003 - 2007 DataLaneExpress All rights reserved.
*All trademarks are the sole property of their respective owners.
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