Salmon Gravy Recipes

Steps:

• Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.
• With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.
• Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Steps:

• Take the bones out of the can salmon.
• Heat the oil on high heat.
• Turn down the heat to medium add the all-purpose flour and whisk it up in the oil until light brown.
• Then add the milk and salmon and whisk it around until all mixed up.
• Add the salt and pepper for taste.
• Keep whisking until it gets thick.
• Serve with toast or rice.

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Steps:

• 2 lbs. fresh salmon, tuna, or cod (I prefer salmon, then tuna over cod. Cut into 1 inch size pieces and put in fridge until ready to use.
• Slice two good-sized onions and saute in vegetable oil until soft, but not brown. Add 2/3 small can tomato sauce and 3/4 cup water. The spices are salt, white and black pepper, garlic salt, and ground clove. Add these to your taste. Bring to a boil, then down to a simmer until mixture begins to thicken. If you have your spices the way you like (the clove gives this dish a great flavor). Add a little milk (approx. 2 tbls.) to give it a creamy texture.
• Drop the fish into the sauce and cook through.
• Please note that I never measure anything, so you may have to adjust the water amount.
• I always serve this with creamy mashed potatoes, putting the fish on the side and making sure I put some sauce and onions over the potatoes.
• Make sure you have a good crusty bread to soak up the gravy.