Sean Dennis wrote to Dave Drum <=-

Burger Biggie killed off the Whaler (according the the Wiki) in 1990.

Makes sense now why my memory of it is so dim.

The only fats food fish sarnie of wich I am aware that hasn't morphed
into something totally off-the-wall different is McD's Filet o' Fish.
I like to get a pair of them, fries and a hot chocolate on a cold night for a filling, enjoyable meal.

FoF is my mom's favorite McD's sandwich (I like them too sans tartar sauce). I am wanting to start eating fresh salmon at home but unfortunately that is still out of my food budget but hopefully not for long.

I like the tartar sauce. I'll sometimes dip my French fries in tartar
rather than catsup - which gets me some funny looks if I'm with others.
But, I really don't care. It's tasty (to me).

Here's a good salmon recipe for when your wallet gets pumped up.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Four-Spice Salmon
Categories: Seafood, Herbs
Yield:

4 (6 oz ea) skinned salmon
- fillets
Salt and black pepper
1 tb Coriander seeds or ground coriander
1/4 ts Whole or ground cloves
1 1/2 ts Cumin seed or ground cumin
1 ts Fresh grated nutmeg
2 tb Peanut, grape seed or other
- neutral oil, or clarified
- butter

Season fillets on both sides with salt and pepper. If
necessary, combine spices and grind them to a coarse
powder in a coffee or spice grinder. Press some of the
mixture onto the top of each fillet.

Heat a large nonstick skillet over medium-high heat for
2 or 3 minutes. Add the oil or butter and, when it
shimmers, place the fillets, coated side down, in the
pan. Cook about 2 to 3 minutes, or until the spice
mixture forms a nicely browned crust.

Turn the fillets and cook for another 2 to 3 minutes, or
until the salmon just slightly resists when pierced with
a thin-bladed knife.

By: Mark Bittman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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Dave Drum wrote to Sean Dennis <=-

Here's a good salmon recipe for when your wallet gets pumped up.

That does look tasty. I can't wait until I get my choppers in so I can eat better.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Salmon Chowder
Categories: None
Yield: 6 Servings

3 tb Butter
4 Shallots -- slivered
1 ts Dried tarragon
3 md Smooth-skinned potatoes --
Thinly sliced
1/2 ts Salt
1/8 ts White pepper
2 c Fish stock or chicken stock
1 1/2 lb Salmon steaks -- 3/4 to 1
Inch thick
1 Lemon -- thinly sliced
1 Bay leaf
1 c Dry white wine
1/4 lb Bacon slices, cut in
1/2 -inch pieces
1/2 sm Cabbage -- cored and
Shredded
1 c Whipping cream

1. In a large pot or Dutch oven over medium heat, melt butter; add
shallots and cook, stirring, until soft but not browned. Mix in
tarragon.

2. Add potatoes. Sprinkle with salt and pepper. Add broth and bring
to a boil over medium-high heat. Cover, reduce heat to medium, and
boil gently
15 minutes.

3. Add salmon steaks in a single layer; cover with lemon slices, then
add bay leaf. Pour in wine. Cover again and cook over low heat until
salmon flakes when tested with a fork and potatoes are tender (10 to
12 minutes). Meanwhile, in a medium skillet, cook bacon in its own
drippings until lightly browned. Remove from heat, drain on paper
towel, and keep warm.

4. Remove and discard bay leaf and lemon slices. Remove salmon steaks;
discard salmon bones and skin and divide salmon into chunks. Add
cabbage and cream to soup. Stir occasionally over medium heat until
cabbage is wilted and bright green (3 to 5 minutes). Gently mix in
salmon. Taste, and add salt if needed.

5. Serve chowder hot, spooning several pieces of bacon into each bowl.

Recipe By : the California Culinary Academy

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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-- Sean

... Before the crowbar was invented, crows had to drink at home.
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Sean Dennis wrote to Dave Drum <=-

Here's a good salmon recipe for when your wallet gets pumped up.

That does look tasty. I can't wait until I get my choppers in so I can eat better.

Been there, done that. You will enjoy an expanded menu when your get
your China Clippers. I know you're depending in the VA for much of your
medical care. Just read an interesting article in which "VA hospitals
are outperforming private hospitals, latest Medicare survey shows" on
my NPR feed.

https://www.npr.org/2023/06/14/1181827077/va-hospitals-health-care

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Salmon Chowder
Categories: None
Yield: 6 Servings

Here's another I grabbed yesterday after you said you like salmon ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ginger-Dill Salmon
Categories: Seafood, Vegetables, Herbs, Citrus, Fruits
Yield: 4 servings

1 1/2 lb Salmon fillet, skin
- optional
Salt & pepper
6 tb Finely chopped dill
1 (2") piece ginger; scrubbed,
- fine grated
2 tb Extra-virgin olive oil; more
- to serve
1 Grapefruit
2 Oranges
6 sm Radishes; in thin wedges
1 Avocado
Flaky sea salt; to finish
- (opt)

Set oven @ 325ºF/165ºC.

Line a sheet pan with parchment paper. Pat the salmon
dry, then place on the tray skin-side down (if there is
skin) and season with salt and pepper.

In a medium bowl, stir together the dill, ginger and
olive oil until combined. Season with salt and pepper.
Spread half of the dill-ginger mixture over the top of
the salmon. (Reserve the remaining dill-ginger mixture.)
Bake until cooked through, 15 to 20 minutes. (You’ll
know the salmon is done when the fish flakes or an
instant-read thermometer inserted into the thickest part
is 120ºF/50ºC.)

As the salmon cooks, cut off the top and bottom of the
grapefruit and set the grapefruit down on one of the cut
sides. Follow the curve of the fruit to cut away the
peel and pith. Squeeze the peels into the remaining
dill-ginger mixture to get out any juice. Cut the fruit
in half from top to bottom, then slice into 1/4" thick
half-moons and remove the seeds. If your pieces are
especially large, halve them again. Transfer the fruit
and any juice on the cutting board to the bowl. Repeat
with the oranges. Add the radishes, season generously
with salt, and stir gently to combine.

Break the salmon into large pieces, and divide across
plates with the citrus salad. Peel and pit the avocado,
then quarter lengthwise and add to plates. Season with
salt. Spoon the juices from the bowl over top, and
season with black pepper, another drizzle of olive oil,
and flaky sea salt, if using.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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