Soup, Salad & Appetizers

Salmon Caesar Salad
By LOO Staff

4 oz. grilled salmon, broken into bite-size pieces*
1 10oz. package of mixed salad greens
1 small sweet red pepper, julienne
1/4 cup Kalamata olives, pitted & sliced
Croutons
Fresh grated parmesan cheese

DRESSING
1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon fresh lime juice
2 teaspoons Worcestershire sauce
1 teaspoon prepared Dijon mustard
Salt and freshly ground pepper to taste

In large bowl, mix the salad greens, red pepper and olives. Combine the ingredients for the dressing in a jar with a tight-fitting lid. Shake well. Pour the dressing over the salad, toss gently. Add salmon, croutons and grated cheese; toss before serving.
*Note: You can substitute smoked or canned salmon for the grilled salmon.

The following recipe was given to us by our friend Capt. Ron Littlejohn of Double Trouble Charters. He and his wife Brenda, assure us that if you make this for your next get together, your guest will be scraping the bowl for more.

Fish Spread
By Capt. Ron Littlejohn

1/2 lb. trout fillet
8oz. cream cheese
2 Tbls. Horseradish 1 tsp. Lemon pepper
Squirt of lime juice
Cayenne pepper to taste

Cook trout in microwave until just done (approx. 8 min.). Flake to remove any bone. While fish is hot add to cream cheese (cheese will melt). Add all other ingredients and let cool in refrigerator. Serve on crackers. Enjoy!

Fish Gumbo
Our good friend Dan Jones is back with another of his great recipes! He has promised to send more for our future issues. Okay Dan, we're holding you to it.
By Dan Jones

1-1/2 to 2 cups leftover trout/salmon/walleye, bones removed
1 large onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
3 slices bacon
10 oz. sliced frozen okra
3/4 cup instant brown rice
5-6 cups water
1 14-1/2 oz. can chopped tomatoes
3 packets instant chicken broth & seasoning
1 tsp. cajun-style seasonings
dash cayenne
salt to taste
1 Tbsp. lemon juice
Cook bacon in a large soup pot. Remove crisp cooked bacon and save. Add onions and bell peppers to the hot fat, cover, and cook gently for a few minutes until onions and peppers are softened.
Heat some of the water and dissolve chicken broth packets in the water. Add all water to the pot. Then, stir in okra, corn, brown rice, tomatoes, and cajun seasoning. Heat to a boil. Turn heat to medium-low and cook for approximately 10-12 minutes until veggies and rice are cooked.
Next, add broken up fish and crumbled bacon and turn heat to low. Stir in lemon juice, cayenne, salt and pepper to taste. Serve in bowls with cornbread or muffins and butter.