Baked Salmon In Sour Cream

2 pounds of salmon fillets
3/4 cup sour cream
salt and pepper to taste
1/3 cup mayonnaise
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon dill weed
paprika
8 oz. cream cheese
1 clove fresh garlic (pressed)
1/3 cup white wine

Preheat oven to 400 degrees. Grease a 9x13; baking pan. Arrange fillets in pan in a single layer. Blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic and wine with a whisk. Spread mixture over salmon fillets. Sprinkle with salt, pepper and paprika (to taste). Bake, uncovered for approximately 15 minutes or until fish flakes when checked with a fork.

Makes about 4 servings.

Creole Salmon

1 pound can pink salmon, undrained
1 egg
1 green pepper, diced finely
1 small onion, finely sliced
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
1 teaspoon chili powder
1 cup tomatoes, canned or fresh chopped
1 cup bread crumbs
3 sprigs parsley, minced

Mix salmon and egg in saucepan. Add chopped green pepper, onion, seasonings, tomatoes, and 1/2 crumbs. Simmer 10 minutes. Add parsley; cook 5 minutes longer. Turn into greased casserole or individual baking dishes. Sprinkle with remaining crumbs. Bake in a hot oven (400 degrees) until crumbs are brown. Serve hot.

Hot Kippered Salmon

2 salmon fillets (about 2 pounds each)
4 teaspoons salt
Pepper to taste
2 tablespoons plus
2 teaspoons brown sugar
2 tablespoons liquid smoke

Place fillets skin side down, side by side, in a greased shallow baking pan. Sprinkle with salt, pepper and brown sugar; drizzle with liquid smoke. Cover and refrigerate 4-8 hours. Drain any liquid. Bake at 350 degrees for 30-45 minutes or until fish flakes with a fork.