Baked Halibut
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*Courtesy of the First Lutheran Church

Use fillet of halibut. Cut fish into serving size. Dip fish in melted butter and in bread crumbs. Place in greased baking pan, sprinkle with salt and pepper. Bake in 450° oven for 12-15 minutes, depending on thickness of the fish.

Serve immediately with melted butter and parsley.

Tastes good with steamed potatoes.

Frida Eilertsen's Fish Cakes
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*Courtesy of the First Lutheran Church

4 c. ground fish; halibut, ling cod, or salmon
    (Can be a mix of all- if using salmon it should be about 2/3 white fish (ling cod is great) to 1/3     salmon)
4 tsp. salt
1 tsp. nutmeg
4 tsp. butter, melted
4 c. ICE COLD evaporated milk
4 eggs
4 Tbsp. potato flour
4 Tbsp. very finely chopped, or ground w/ fish, onion
½ tsp. pepper
1 heavy duty mixer (Kitchen Aide, etc.)

Grind fish 3-4 times; add salt after the 1st grinding; also add seasonings (more salt may be added.) Put ½ the fish in large mixing bowl; add eggs 1 at a time, gradually adding very cold evaporated milk and melted butter. Repeat with rest of the fish batter. Start the mixer out slowly increasing speed to medium. This could take about ½ hour. Shape into oval cakes about 2" by 1 ½" and ½" thick. Fry in hot Crisco shortening (about ¼ to ½ inch deep)- 350°- about 2 min. each side or until brown and somewhat crispy. Repeat until all the batter is gone. Makes about 70 fish cakes.

Glazed Grilled Salmon
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3 Tbsp. packed dark brown sugar
4 tsp. prepared Chinese-style mustard - or Dijon
1 Tbsp. soy sauce
1 tsp. rice vinegar
6-7 (8oz.) 3/4" thick or more salmon steaks

Prepare grill for medium-high heat. Combine sugar, mustard, and soy sauce in medium bowl; whisk to blend. Transfer 1 Tbsp. of glaze to a small bowl, add rice vinegar; set aside. Brush one side of salmon w/ ½ glaze. Place salmon, glazed side down, onto grill. Grill until slightly charred, about 4 minutes. Brush top of salmon with remaining glaze, place glaze side down and grill until slightly charred (about 5 minutes).

Drizzle reserved glaze over salmon and save.

Baked Salmon Loaf
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1 ½ c. milk
1 slice of bread
4 Tbsp. butter
2 c. canned, boiled, poached, or left over salmon
2 eggs
½ tsp. salt

Heat milk, bread and butter in double boiler until creamy. Remove and bones from salmon carefully (or mash them if using canned).

Beat eggs, and mix with salmon, salt, milk, bread and butter, stirring well.

Bake in greased bread pan in 350° oven for 1 hour.

Serve hot or cold. (This makes good sandwiches on dill rye- or the bread of your choice.)

Makes 1 loafpan.