Crumb-Coated Salmon, shared by Kathy Peltier of Kalispell, Montana, is pleasantly seasoned with lemon-pepper and dill. "My husband, who is on a restricted diet, and I both enjoy this quick and flavorful fillet," she writes.
Here's a tasty twist on twice-baked potatoes from Carolyn Schmeling of Brookfield, Wisconsin. The spuds are stuffed with a rich mixture of potato, sour cream and smoked salmon, then sprinkled with chives. They're hearty enough to be served as a main dish alongside a salad or bowl of soup.
Canned salmon is the key ingredient in this comforting casserole sent in by Agnes Moon of Ionia, Michigan. Bread crumbs give it a soft texture...and mayonnaise, mustard and cheese add flavor to this old-fashioned favorite.
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream sauce is subtly seasoned with dill and horseradish so that it doesn't overpower the delicate salmon flavor. —Susan Emery, Everett, Washington
"Here in Oregon, fresh fish is a staple in my life," says Kathleen Kelley of Days Creek. "I eat salmon at least twice a week and usually grill it, but it's just as delivious baked with this zesty ginger pineapple salsa."
During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites.
This flaky moist salmon is topped with a delightful homemade tartar sauce and chopped sweet peppers. "This entree goes well with rice pilaf, seasoned rice or scalloped potatoes," says Fred Richard Day of St. George, Utah (with wife Joyce, above). "Add a colorful vegetable, a green salad, rolls and dessert, and you have a gourmet meal for two."
"When our children were small and we were busy outside, we'd come in to enjoy this quick meal," writes Elsie Bloom, Courtenay, British Columbia. "We still make it when we don't feel like fussing in the kitchen."
"Since I love both salmon and Caesar salad, I created this 'delish fish' dish," relates Laurie LaClair from North Richland Hills, Texas. "It's hard to believe it takes so little effort to prepare such a showy company entree."