• 1 (16 ounce) package large shell pasta

Ingredients

• Pickling salt
• 2 lbs skinless, boneless salmon fillets
• Apple cider or white vinegar
• Sugar
• Pickling spice
• 2 white onions
• 1 quart size glass jar

Process

• Salt the fish, top and bottom, in a glass or plastic container. Cover and refrigerate 24 hours.
• Make pickling liquid: combine 2 parts vinegar to 1 part sugar and 1T pickling spice in a saucepan over low heat. Simmer 5 minutes, stirring occasionally. Refrigerate until cool.
• Remove fillets from salt and rinse in cold water.

Ingredients

• Water
• 1C Canning Salt 
• White vinegar
• 1C sugar
• 2C sweet white wine (white port or moscato)
• 2T pickling spice
• 2 onions
• Garlic, peppers, jalapeños, etc

Process

• Cut fish into cubes. Soak fish cubes in 1qt water with 1C canning salt for 24 hours. Stir occasionally. Remove fish after 24 hours and rinse.
• Cover fish with vinegar for 24 hours and soak for 24 hours. Remove fish and drain after 24 hours.
• Make brine from 2C vinegar, 2C white wine, and 2T pickling spice.

INGREDIENTS

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 medium garlic clove, minced
• 3 tablespoons butter
• One 14.5-ounce can low sodium chicken broth
• 1 cup uncooked peeled and diced potatoes
• 1 cup shredded carrots
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh dill (+ more for garnis

Description

Hey, it's pirok, what else do you need to know?

Ingredients

• 1 cooked salmon fillet
• 1 premade pie crust
• 1 cup precooked rice
• 1 cup cole slaw

Instructions

Heat oven to 250. Lay pie crust on cookie sheet. On one half, lay out layer of rice topped with salmon. Salt and pepper to taste.

Cook a cup or so of the cole slaw with salt, pepper, butter until softened. Cover the salmon with cooked cole slaw and fold over the pie crush. Press and seal like a calzone.

Description

Hey, it's pirok, what else do you need to know?

• A salmon fillet
• Dill weed -- optional
• Basil -- a large tub from Fred Meyer, I think it's four ounces.
• Olive Oil -- a few tablespoons
• 1/2 to 1 Cup Parmesan or similar cheese, grated
• 1/8 to 1/4 Cup Pine nuts
• 1 lb Penne or spiral pasta

Sauce

• 3/4 C sour cream
• 1/4 C mayonnaise
• 2 T prepared white horseradish
• 2 T chopped fresh basil
• 1 T fresh lemon juice
• 1 t soy sauce

Salmon

• Non-stick vegetable spray
• 2 T vegetable oil
• 1 T prepared white horseradish
• 1 T soy sauce
• 1 small garlic clove, minced
• 1/2 t salt
• 1/4 t coarsely ground black pepper
• Salmon Fillets

• 1 can chopped green chilis
• 1 pint sour cream
• 1 onion, finely chopped
• 2 cups cooked and flaked salmon
• 2 cups grated Cheddar cheese, divided
• Salt and Pepper to taste
• 1 dozen flour tortillas
• 1 can tomato sauce
• 2 cups mild enchilada sauce

Ingredients

• 5 teaspoons extra-virgin olive oil, divided
• 1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
• 2 15-ounce cans white beans, rinsed
• 2 medium tomatoes, diced
• 1/3 cup white wine
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon fennel seeds
• 1 pound salmon fillet, skin removed (see Tip), cut into 2 portions

Directions