Cap'n Bob's Salmon Steaks

2, 10-ounce salmon steaks
1/2 cup olive oil
1/4 cup Chinese light soy sauce
1/2 teaspoon dried dill weed
1/8 cup lemon juice
Ground Clove

Prepare a sauce of the olive oil, soy sauce, dill weed, lemon juice and clove. Mix well, and brush over the salmon steaks. Place on a cookie sheet. Broil steaks on both sides until lightly browned and tender. Do not overcook. This will take very little time, so be careful. Serves 8.
 

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Baked Salmon/Trout (It'll be your favorite bake)

1 whole salmon or trout ( 5-6 lbs.) cleaned
1/2 cup green pepper, diced
1 yellow onion , peeled, sliced and diced
1 carrot, grated
Parsley branches
Wishbone Zesty Italian Salad Dressing ( and 1/2 cup white wine)

Choose a large baking pan into which you can fit the fish and still have room for about l inch of liquid all around the fish. Salt and pepper cavity of fish. Stuff cavity with green pepper, yellow onion, carrot and parsley. Place in the pan, add 3/4 cup Wishbone Dressing and white wine to a level of about 1 inch deep. Sprinkle with dill. Cover pan with aluminum foil and bake in a 325° oven for about 1-1/2 hours. Serve on a bed of lettuce.
Serves about 8.
 

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Jeanne's Southwest Salmon
1- 1/2 lbs. salmon steaks, cut into 1" pieces
1/4 tsp. paprika
1/4 tsp. pepper
1 tomato, sliced
1 medium green pepper, cut into rings
1 small onion, sliced
2 clove garlic, finely chopped
2 tbs. lemon juice
2 tbs. olive or canola oil
1- 1/2 tsp. salt
Lemon wedges

Arrange fish in unbreaded square baking dish, 8 x 8 x 2 in.; sprinkle with salt, paprika and pepper. Top with green pepper rings, tomato and onion slices. Mix lemon juice, oil and garlic; pour over fish. Cover and bake in 375° oven 15 minutes. Uncover and bake until fish flakes easily with fork, 10 to I5 minutes. Garnish with lemon wedges.
Serves 6.

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Bobs' Joy Sauce (cocktail)

3/4 cup chili sauce or catsup
3 tablespoons Real Lemon Lemon Juice from Concentrate
1/2 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce

In small bowl, combine ingredients. Chill to blend flavors

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  Uncle Ron's Secret Salmon Spread

  8 oz package of cream cheese at room temperature

  ¼ cup heavy whipping cream

  1 tablespoon finely chopped fresh dill

  1 teaspoon lemon juice. (I used lime juice, personal preference).

  ¼ teaspoon of ground black pepper (or to taste)

  4 – 6 oz. of shredded or finely minced smoked salmon

  2 green onions (minced)

In a mixer bowl combine 8 oz. of cream cheese and ¼ cup heavy whipping cream. Beat on low speed until smooth.

Beat in the dill, lemon or lime juice and the pepper. Fold in the chopped salmon. Pack in mold or small bowl and chill.

Sprinkle chopped greens from onion on top just before serving if you’re trying to impress someone with looks..