White Sauce for Fish Balls (Fiskeboller)

Recipe From: Ruthanne Hassing (Kirsten's mom)

Notes:  Fishballs are a Norwegian food.  They're ground up fish mixed with flour into a smooth round cake.  They make them in baby sizes.  Fishballs are often served in a white sauce with steamed vegetables, often carrots and baby potatoes.  You can make them yourself but the canned ones are just as good.

This also makes a good basic white sauce.  The basic formula for white sauce is 2 Tbl fat + 2 Tbl thickener (usually flour) for every cup of liquid.

Ingredients

1/4 cup butter or margarine
1/4 cup flour
1 1/2 cups milk OR
fishball liquid drained from the fishball can + powdered milk

Instructions

Melt margarine in skillet.
Slowly mix in flour.
Take skillet off heat and slowly stir in milk.  Can use the liquid from the fishball can mixed with powdered milk instead, if desired.

Put fishballs in liquid sauce until hot.

Topping for Salmon

Recipe From: Michelle and Erik Blake (Erik is Kirsten's cousin)

Preheat to: 400 degrees

Ingredients

minced garlic
dijon mustard
brown sugar
salmon fillets or steaks

Instructions

Mix some minced garlic, dijon mustard and brown sugar to make a paste.  Smoosh all over salmon and bake at 400 degrees for approx. 15 minutes.

Marinated Salmon

Recipe From: Sue Berres' cousin Ann Maushammer (Sue is Kirsten's friend)

Ingredients

3 cups soy suace or tamari
2 cups water
2 cups brown sugar
2 Tbs fresh ginger, chopped
1 Tbs minced garlic
1 Tbs black pepper
10 salmon fillets

Instructions

Combine all ingredients.  Marinate fillets for at least 4 hours or overnight.
Grill or broil fillets about 6-8 minutes each side or until flakey.  Baste liberally with marinade.

Sue's Notes:  I prefer to use a zip-lock bag to marinate the fillets.  This technique requires much less liquid, say 4-6 cups total.