Baked SALMON in Red & Yellow PEPPER CUPS

In real estate, it is location, location, location; but in cooking, it is presentation, presentation, presentation!  It had better taste good, too, to make everyone happy.

1 large sweet red pepper
1 large yellow pepper
1 small green pepper
1 (14 ¾-oz.) can wild-caught Alaskan Pink Salmon
2 ribs celery, finely diced
½ large mild onion, finely diced
1 T. mayonnaise
½ tsp. salt
1 tsp. lemon juice
4 drops Tabasco sauce
2 slices bread, crumbled
3 eggs, well beaten

 

 


 

 

 

Preheat oven to 350 degrees.  Cut the red & yellow peppers in half; remove the seeds & veins. Carefully cut a thin slice off of the open ends of the red & yellow peppers; then finely dice those slices to be used as an ingredient in the salmon mixture. Slice the small green pepper into thin rings & discard the seeds.  Dice enough of the green pepper rings to make 1 T. of diced green pepper to be used as an ingredient in the salmon mixture.   Spray-oil a baking dish & place the red & yellow pepper cups in the dish with the open sides upward.  Sprinkle a little salt into the pepper cups & set aside.  Drain most of the liquid from the salmon only retaining about 1 tsp. liquid.   Then, remove skin & bones from the salmon & discard.  Put the salmon into a medium bowl and add all ingredients except the eggs & green pepper rings to be used as garnish. Don’t forget the diced peppers.  Mix well, allowing the bread to completely blend into the mixture.  Taste for salt & add, if needed.  Stir in the eggs & mix very well.  Evenly spoon the salmon mixture into the pepper cups & top with a green pepper ring.  Bake in the preheated oven for about 50 minutes.  When served, eat the pepper cup & all.  The salmon tastes like a baked salmon croquette.

More from “The Good Old Days”

From the WHITEHOUSE COOKBOOK 1910, page 595

SMALL POINTS ON TABLE ETIQUETTE

Delicacy of manner at table stamps both man and woman, for one can, at a glance, discern whether a person has been trained to eat well – i. e. to hold the knife and fork properly, to eat without the slightest sound of the lips. To drink quietly, to use the napkin rightly. To make no noise with any of the implements of the table, and last, but not least, to eat slowly and masticate the food thoroughly.  All these points should be taught most carefully to children, and they will always feel at their ease at the grandest tables in the land.

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