You’ve caught your fish, now here’s some ideas on what to do with it.
 

SMOKED
SALMON
DIP

Compliments of Gaily

1 package Cream Cheese - softened
1/2 smoked salmon fillet - flaked
1 Tbsp fresh lemon juice
2 small cloves chopped garlic
1 Tbsp. Chopped parsley
2-3 Med green onions, minced
1tsp. Grey Poupon mustard
1/4 C. sour cream
Salt & Pepper to taste

Blend all ingredients together and spread on your favorite cracker or veggie…enjoy.
SALMON ENCHILADAS
1 onion, chopped
1 clove of garlic, crushed
2 T vegetable oil
2 C tomato puree
2 canned green chiles, chopped
2 cups cooked salmon, chopped into chunks
1 t salt
6 chicken bouillon cubes
1/4 C water
3 C half-and-half
1 dozen medium flour tortillas
1# grated monterey jack cheese

Saute onion and garlic in oil. Add tomato puree, green chilies, salmon and salt. Simmer 5 minutes. In a 1-qt. saucepan, dissolve bouillon cubes in 1/4 C boiling water. Add half-and-half and heat. Dip each tortilla into half-and-half mixture. Add salmon filling and roll up. In a large baking dish pour 1/2 of the half-and-half, then arrange rolls in dish. Cover with remaining half-and-half. bake in 350 oven for 15 minutes. Top with cheese and bake 15 minutes longer. Serves 6.
SALMON BAKE

 

2 T chopped onion
1/2 C chopped celery
4 T butter
1/4 C flour
1 1/4 C milk
1/2 C cream
1 C flaked cooked salmon
2 T chopped parsley
1/2 salt
1/8 t cayenne
1/4 t thyme
1 4-oz. can mushroom stems and pieces, drained
1 8-oz can green peas, drained
1 package buttermilk biscuits

Saute onion and celery in butter until tender. Stir in flour. Add milk gradually and cook until sauce is thick, stirring constantly. Stir in cream and remaining ingredients. Pour into 1 1/2 quart buttered casserole. Top with buttermilk biscuits and bake at 400 until biscuits are well done. Serves 4.
(Cook's notes: I baked the biscuits separately and the casserole still cooked fine.)
HONEY MUSTARD BBQ
MARINADE
1 cup honey
1T mustard
1T lemon juice
4T butter
1t coriander

Mix together and use as a marinade when BBQing salmon.
BAKED BASS WITH
BACON

4 pieces of bass (approx 6-8 ounces) - you can use any type of bass with this recipe
1 cup of red onion sliced into 1" thick slices
8 pieces of thick-cut sliced bacon
8 Tbsp. of butter
1 cup of sliced, fresh, baby-portabello mushrooms caps
1/4 tsp. of dried tarragon
Paprika
1 quart of golden ginger ale

Soak the striped bass overnight in golden ginger ale. Before you prepare the dish rinse the bass and place in a baking dish. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Combine mushrooms, onion, butter and tarragon. Spread on top of the bass; sprinkle with paprika. Bake at 350 degrees F for about 20 minutes or until fish flakes easily. Garnish the bass with bacon.