Baked Salmon (Spanish)

Ingredients

• Three pounds of salmon
• one can of tomatos
• two tablespoonfuls of butter
• one tablespoonful of flour
• one large onion
• three chiles
• one teaspoonful salt

Method

1. 1

   Brown the flour in the butter, add the onion, chiles, tomatoes and salt; cook until tender; strain.

2. 2

   Bake the salmon in a little water; when almost done lay over it lemon sliced and pour over the tomato sauce.

3. 3

   Let it cook until tender.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 25. The excerpt below is the record exactly as published.

BAKED SALMON (SPANISH). Three pounds of salmon, one can of tomatos, two tablespoon- fuls of butter, one tablespoonful of flour, one large onion, three chiles, one teaspoonful salt. Brown the flour in the butter, add the onion, chiles, tomatos and salt; cook until tender; strain. Bake the salmon in a little water; when almost done lay over it lemon sliced and pour over the tomato sauce. Let it cook until tender. Mrs. Frank W. King. BOILED SALMON WITH STUFFED CUCUMBERS. Cover a middle cut of salmon with tepid water acidulated and salted ; heat to boiling, simmer until flesh separates from the bone. Drain, surround with stufTed cucumbers. Fill open space with best part of lettuce. Serve with sauce a la tartare. Mrs. Hugh W. Vail. SALMON A LA MOLD. One small can of salmon, four eggs, four tablespoon fuls butter, half cupful fine bread crumbs; season with pepper, salt and minced parsley. Chop fish fine, being sure to remove all bones, melt the butter but not having it too hot, and rub it into the fish until smooth. Beat eggs well together, adding bread crumbs, mixing well. Season well with pepper, salt and parsley, then mix well with fish. Put in a buttered mold and steam one hour. Serve with drawn butter sauce poured around it. SALMON LOAF. Miss Maurice. A mold of salmon that is very good hot or cold is an appetizing variation from the ordinary canned salmon as a lunch or supper dish. Take out the contents of a pound can of salmon, remove all particles of bone and skin ; beat two eggs lightly; add to the fish with one cupful of stale Dread crumbs ; season with salt and pepper, one tablespoonful of lemon juice and one sprig of finely chopped parsley; pack in a well buttered mold and steam two hours. Mrs H. A. McCraney, Sacramento. SAUCE FOR SALMON LOAF. Melt two tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.