Nuked Walleye Salad
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Nuked Walleye Salad
Eileen Clarke
Rifles and Recipes
Tired of buying tuna fish when we have a lake full of better-tasting fish in our backyard? Here’s a simple way to make a delicious cold salad for a hot summer day. And before anyone gives me credit for thinking this one up, let me point out that it’s my husband who’s the nuked-fish guru in our house. (FYI: any non-oily fish will work. Walleye, bass, pike etc.)
Two recipe notes, however. The first is that fish cooks very quickly, no matter how you’re cooking it. In the microwave, it cooks in a flash, and the only thing that slows it down is more fish. Put one fillet in to cook, and you should check it after 20 seconds. Nuke several at once, and you can wait 30 seconds before your first check. Cooked walleye will turn whiter in color and less shiny/more opaque. It will also flake apart easily. But you don’t want to cook it so much that it’s not moist looking. That’s why I’m suggesting checking it early, and more than once, in the cooking.
Second, this recipe used a tablespoon of green Tabasco. It’s delicious. Just be sure you’re using GREEN. A tablespoon of red will blow you and the walleye salad out of the water!
Simple Walleye Salad Sandwiches
4-6 servings
1 pound walleye fillets, just the flesh
1 cup mayonnaise
½ teaspoon garlic powder
1 tablespoon green Jalapeno Tabasco sauce
2 medium cucumbers, peeled and diced
1 cup finely chopped onion
¾ cup finely chopped red bell pepper
4-6 deli rolls, or 8-12 slices of bread
2-3 tomatoes, sliced
Lettuce
Slices of sweet onions, to taste
1. Lay the walleye fillets in a single layer of paper towels or on a plate in the microwave and nuke until they are still moist but fall apart when you try to pick them up (about 40 seconds, but check them at 20 and 30 seconds so you don’t overcook the fillets.)
2. Once they cool a bit, cover, and chill for 1-3 hours. In the meantime combine the mayonnaise, garlic powder and green sauce, and stir well. Add the cucumber, chopped onion and red pepper and gently toss.
3. When the fish is well chilled, break it up into small bits and add it to the mayo and cucumber mixture.
4. Toast the rolls (or bread) and pile the walleye salad on one side, then top with the tomato, lettuce and thinly sliced sweet onions.
From The Freshwater Fish Cookbook, just one of Eileen’s game cookbooks. It’s no longer in print, but if you’re looking for more recipes for our Canyon Ferry beauties, give her a call: 406-521-0273. She always has one or two copies hanging around the house.
Eileen Clarke
https://www.riflesandrecipes.com
406-521-0273
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