BROILED SALMON

Marinate slices of salmon in olive-oil with salt and pepper, minced parsley, bay-leaves, and mixed herbs to season. Soak in the marinade for an hour or more and broil, basting with the marinade. Serve with Caper Sauce.

CURRIED SALMON I

Fry a chopped onion in olive-oil, and when the onion is brown add a tablespoonful of flour mixed with a teaspoonful of curry powder. Add one cupful of boiling water and cook until thick, stirring constantly. Reheat flaked canned salmon in the sauce and serve with a garnish of sliced lemon.

CURRIED SALMON II

Fry a chopped onion brown in olive-oil. add two teaspoonfuls of curry powder and a tablespoonful of flour. When the flour is cooked, add two cupfuls of hot water and cook until thick, stirring constantly. Add a tablespoonful of tomato catsup or Chutney Sauce and salt and pepper to season. Add a can of salmon flaked. Reheat and serve.

BROILED SMOKED SALMON

Soak for twelve hours, changing the water three times. Drain, wipe dry, dip in olive-oil and vinegar, and broil. Serve with a garnish of lemon and parsley.

SMOKED SALMON

Cut it into thin slices, warm it up in a little olive-oil, strain the oil when it is warmed, add to it lemon-juice and minced parsley, pour over the fish, and serve.