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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

April 11, 2012 at 4:42 PM

Harry Yoshimura owner of Mutual Fish shares a salmon recipe

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Here is a delightful salmon recipe from Harry Yoshimura, the owner of Mutual Fish Company on Rainier Avenue in Seattle. Harry is one of three generations in the Yoshimura family who’ve run the retail/wholesale seafood market since 1947.

So if you don’t have any luck on the water, you should definitely stop by the market for some of the freshest seafood around.

Salmon Stronganoff (4 to 6 servings)

4 cups cooked wide egg noodles

1/2 pound of fresh salmon, bones and skin removed

1 jar (4.5 oz) sliced mushrooms, drained

1 jar (2 oz) diced pimientos, drained (I omitted these)

1 1/2 cups small-curd cottage cheese

1 1/2 cups (12 oz) sour cream

1/2 cup mayo

3 T grated onion

1 garlic clove, minced

1 1/2 t Worcestershire sauce

1 t salt

1 cup (4 oz) shredded cheddar cheese

1/3 cup dry bread crumbs

2 T butter

Directions

In a bowl, combine the noodles, salmon, mushrooms and pimientos. Combine cottage cheese, sour cream, mayo, onion, garlic, Worcestershire sauce and salt; add to noodle mixture and mix well. Stir in cheddar cheese.

Transfer to a greased 2 Qt baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

(Photo taken by Mike Siegel, Seattle Times staff photographer)

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