Trout? No, they're baby silver salmon - recipes

Sunset, Dec, 1984

Trout? No, they're baby silver salmon

Looking like trout, these baby silver salmon have been raised in ponds and harvested young. The small fish, enough for one serving each, are boned and butterflied for market.

Pan-dressed and quick-cooking, they are milder in flavor and lighter in color than an adult salmon. Serve them plain or embellished.

If you can't find boned baby salmon, ask your fish dealer to order some for you; allow several days for delivery.

Baby Salmon with Chili-Cilantro Butter

1/4 cup (1/8 lb.) butter or margarine

3/4 to 1 teaspoon seeded minced fresh or drained canned jalapeno chilies

1/4 cup minced fresh cilantro

4 boned baby salmon (about 8 oz. each), heads removed

2 small limes, cut in half Cilantro sprigs

Let butter come to room temperature and mix with chilies and minced cilantro. Place butter mixture on the edge of a 6- by 12-inch piece of plastic wrap; roll up tightly to form a 1 1/2-inch-thick roll. Chill until firm, at least 2 hours or as long as overnight. Slice into 4 pieces.

Lay salmon open, skin side down, on a buttered rack on a 13- by 15-inch or larger broiler pan. Broil fish about 4 inches from heat until opaque in thickest part (cut to test), 6 to 8 minutes. With wide spatulas, move to plates. Put a butter slice on each fish; garnish with lime and cilantro sprigs. Makes 4 servings.

Baby Salmon with Sauteed Leeks

About 1 1/2 pounds leeks

1/4 cup (1/8 lb.) butter or margarine

1/2 teaspoon dry thyme leaves

2 tablespoons lemon juice

Salt and white pepper

6 boned baby salmon (about 8 oz. each), heads removed

Lemon wedges

Trim and discard root ends of leeks. Cut off tough dark green tops; discard tops or reserve some for garnish. Split remaining leeks in half lengthwise and rinse; thinly slice enough to make 3 cups. In a 10-to 12-inch frying pan, melt 2 tablespoons of the butter over medium heat. Add sliced leeks and cook, stirring, until very limp. Stir in thyme, lemon juice, and salt and pepper to taste. (If made ahead, cool, cover, and chill up to overnight.)

Spread salmon open and place skin side down in a buttered 12- by 18-inch baking pan. Spoon an equal portion of the leek mixture down center of fish. Melt remaining 2 tablespoons of butter and drizzle over fish. Bake, uncovered, in a 400| oven until fish is opaque in thickest part (cut to test), about 10 minutes. With wide spatulas, transfer fish to serving platter. Garnish with reserved leek leaves and lemon wedges. Makes 6 servings.

Baby Salmon with Caviar and Cream

6 boned baby salmon (about 8 oz. each)Heads removed

1/4 cup dry white wine

2 tablespoons lemon juice

2 tablespoons melted butter or margarine

1 jar (2 oz., or 3 tablespoons) salmon caviar

1/2 cup sour cream

6 tablespoons thinly sliced chives Lemon wedges

Spread salmon open and place skin side down in 2 buttered 10-by 15-inch baking pans. Drizzle wine, lemon juice, and butter evenly over top. Cover and bake in a 350| oven until fish is opaque in thickest part (cut to test), about 10 minutes.

With wide spatulas, transfer fish to serving dish. Place caviar in a wire strainer; rinse and drain briefly. Garnish each fish equally with a dollop of the sour cream, caviar, chives, and lemon wedges. Makes 6 servings.

Broiled Baby Salmon with Sherry-Soy Butter

1 tablespoon sesame seed

2 tablespoons butter or margarine

2 tablespoons thirly sliced green onion

2 tablespoons dry sherry

1 tablespoon soy sauce

4 boned baby salmon (about 8 oz. each), heads removed

In a 6-to 8-inch frying pan, stir sesame seed over low heat until seed is golden. Stir in butter, green onion, sherry, and soy sauce; remove from heat.

Spread salmon open and place skin side down on a buttered rack on a 13-by 15-inch or larger broiler pan. Brush with butter mixture. Broil about 4 inches from heat until fish is opaque in thickest part (cut to test), 6 to 8 minutes. With wide spatulas, transfer to serving platter. Makes 4 servings.

Photo: Remove heads from whole boned baby salmon, spread fish open, and broil. At right, chili-cilantro butter melts over fish; lime accents flavor