Cornbread Topped Salmon Recipes

CORNBREAD FISH BAKE

Steps:

• Thaw fish. Cut into 4 X 1 inch strips.
• Preheat oven to 450°F.
• In a large mixing bowl, stir together the cornmeal, soda, and salt.
• Add onion and chili peppers.
• Beat together buttermilk and eggs.
• Stir into cornmeal mixture along with shortening.
• Spread batter in greased 12 X 7 1/2 X 2 inch baking dish.
• Place fish in rows on top of batter; press into batter.
• Stir together butter and mustard.
• Spread over fish.
• Sprinkle with paprika.
• Bake in oven 20 minutes.

SALMON CORN CAKES

Steps:

• Remove skin and bones from salmon; flake and set aside.
• Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
• Stir in salmon and corn.
• Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
• Cook 3 minutes on each side, or until golden.
• Set cakes aside, and keep warm.
• Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
• Spoon sauce over cakes and serve.

SUPER EASY CORN CRUSTED BAKED SALMON

Steps:

• Stir together cornmeal and seasonings in a shallow dish.
• In separate shallow dish, combine dressing and lemon juice.
• Dip each salmon fillet in Caesar mixture, then dip in cornmeal mixture to coat well on both sides.
• Place on a baking sheet (that has been sprayed with non-stick cooking spray) in single layer.
• Bake at 450 F for 6 to 8 minutes or until fillets flake easily with a fork. Depending on your oven, you may need more or less time. (so keep at eye on the fish).
• ***note*** If using frozen salmon filets, allow to thaw in refridgerator before continuing with recipe.

SALMON SOUTHERN CORN BREAD

Steps:

• Sift dry ingredients togather.
• Then add salmon and liquid mixture.
• This should be a corn bread consistency; if too dry, add more milk.
• Pour into hot greased pan and bake 450 until golden brown.
• Good served with red bean.