Bake Coho Salmon fillet portions and remove skin. Break into small, pieces. Cut tortillas into quarters.
In a bowl mix/combine all remaining ingredients (except cheese). Spray 13 x 9 baking dish with cooking spray. Layer tortillas, fish, sauce and cheese; repeat ending top layer with cheese. Cover with foil and bake at 350 for 45 minutes, remove foil and bake 15 more minutes.

1 lb Boneless, skinless Coho Salmon Fillet*
1/2 cup Minced or julienne onion (sweet preferred)
½ – 1 tbsp Crushed Garlic (optional)
1/2 cup Chopped Green Onions
1 tbsp Sesame Oil (optional)
1 tsp Sea Salt (optional)
1/2 tsp Finely Grated Ginger
1 tsp Toasted Sesame Seeds
1/4 cup Light Soy Sauce
1 cup Ogo Seaweed (optional)

Cut Fillet into ½+ inch cubes. Combine all ingredients cover and refrigerate ½ hour and serve.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have any certain medical conditions.

Cook salmon in skillet on low heat with ¼ cup water, with lid on, skin side up for approximately 10 minutes or until skin comes off easily. Break/flake fish into large bowl, refrigerate to cool. If using shrimp chop shrimp into small/minced pieces, note: you may need to add another egg to bind as shrimp are not as sticky as fish. In another bowl combine remaining ingredients (except olive oil) and mix well, mix in cooled salmon, until all ingredients are bound together. If mixture seems too dry, add a little water. Form into patties approximately 5” round by 3/4” thick. In large skillet heat olive oil over medium, fry patties until light golden on both sides. Remove, place on paper towel covered plate to absorb any excess oil. Serve on crusty rolls with zesty aloe and fresh spinach. Or plated with pesto pasta salad and Caesar salad.

Slaw:
3 cups Finely Chopped Green Cabbage
1 cup Rice Wine Vinegar
1/4 cup Sugar

2 cups Cooked Steamed Rice (White or Brown)

2 tbsp Olive Oil
2 cups Chopped Onion
1 lb Boneless Fish Fillet / Shrimp
1/2 Red or Yellow Pepper Sliced (optional)
1 tbsp Mined or Chopped Garlic
1 tsp Garlic Salt
2 tbsp Water
1 pkg “A Taste of Thai” Spicy Peanut Bake or
1/2 pkg Chicken Fajita Mix
1pkg Flour Tortillas Burrito Size
Extras: Salsa & Taco Sauce, or Mae Ploy Sweet Chilli Sauce, & “A Taste of Thai” Peanut Sauce
Cook rice and keep warm.

Combine finely chopped green cabbage, rice wine vinegar and sugar to make “slaw”. Mix thoroughly and put in seal-able container refrigerate.

In medium skillet saute onions in olive oil, on low/medium heat until onion start to soften. Next add fish, peppers, garlic, salt, and water, cover let cook until fish flakes apart. Remove cover and add either “A Taste of Thai” Spicy Peanut Bake or Chicken Fajita Mix. Continue cooking 2 to 3 minutes uncovered, stirring in seasoning. Turn off heat, & cover.

Warm Tortillas

Assemble “Bomber Tacos”: In warm tortilla put rice, add fish then slaw and top with your favorite “extras”.

Mix first seven ingredients in a bowl. Crumble smoked Coho salmon and place on half the slices of bread. Place cheese slices on top of the smoked Coho salmon, then top with sauerkraut. Spread a generous amount of the sauce mix on the other slices of breads and put together. Melt butter or spray skillet with cooking spray. Place sandwich in skillet on medium heat, cover and cook 3 to 4 minutes or until bread starts crisping, flip over cook other side until golden. Remove and enjoy with a large dill pickle and a cold glass of lemonade.

You don’t have to thaw the fillet(s), open package(s) and rinse thoroughly. In large non-stick skillet, on low heat, add sauce and water. Place fish skin side UP and cover skillet with lid. Let fish cook until the skin freely pulls off the top of the fillet, 10 – 15 minutes. This is also good with King and Coho Salmon Fillets. It goes well with a baked potato, or steamed rice and steamed broccoli or asparagus.

Bake or grill marinated fish portions. After cooking, place on muffins and cover with sauce.

Pre-heat oven to 450 degrees.
Use a 9×11 glass or stainless steel pan.
Pour olive oil over the bottom of pan being sure to completely cover.
 Sprinkle the steaks with garlic or salt on both sides.
Sprinkle the basil and oregano evenly over the bottom of the pan.
Lay steaks on herbs and lightly press around and then turn over and repeat.
Place uncovered pan into oven for 12 minutes.

1 Julienne sliced onion
2 pounds halibut
1/8 cup white wine
1/8 cup lemon juice
(to taste)salt, pepper, garlic

Mayonnaise Mixture
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Dill weed

Bread Topping
2 cups bread crumbs or PANKO
1/4 cup Parmesan cheese
(to taste) pepper, garlic
(enough to bind) butter, melted

Slice onions and place in the bottom of a casserole dish.
Place halibut on top of the onions.
Splash the fish with the wine and lemon juice.
Make up the mayonnaise mixture and spread over the top of the halibut.
Combine the bread topping and cover the mayonnaised halibut.
Bake in a 350 degree oven for about 30 minutes.