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I think it is a darn shame that all that good fish should go to waste. Maybe next time they can anticipate this surplus of salmon and are able to harvest them. Seems like their would stil be a good market for fresh salmon and salmon roe. Why think of all the things you make with salmon, you can make broiled salmon .. baked salmon... smoked salmon... stuffed salmon... salmon in cream sauce...

Now you have made me hungry!

BAKED SALMON STUFFED WITH MASCARPONE SPINACH!!!!
Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.
1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)

Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese

Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)

Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.

Peppered Salmon with Whisky Cream Sauce
Copyright Nick Nairn 2002

Preparation time 20 minutes
serves 2
1 tablespoon black peppercorns, crushed
½ tablespoon white peppercorns, crushed
2 x 175g (6oz) salmon steaks or darnes
1 level teaspoon Dijon mustard
freshly ground sea salt
15g (½ oz ) butter
1 tablespoon whisky
150ml (¼ pint) double cream
1 tablespoon chopped fresh chives, plus extra to garnish

Unlike the other recipes in this section, this sauce is an integral part of the dish and is one of my favourite one-pan recipes. It has evolved from a peppered beef dish which I then adapted for chicken with great success, and it was only a matter of time before the curious cook in me tried it with salmon. The result? A very tasty dish indeed!

1 Mix together the crushed peppercorns. Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon - just enough to give it a nice thin coating. Season with salt.

2 Heat a frying pan until hot. Add the butter and, as soon as it starts to foam, lay in the salmon steaks. Reduce the heat to medium and fry the steaks for about 3 minutes on one side to brown them.

3 Turn up the heat, flip the steaks over, then splash in the whisky. Boil fast until the whisky has almost disappeared, then pour in the cream. Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks, bring to a fast bubble.

4 Boil for 1 - 2 minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary, and some salt. By this time the salmon should be just cooked - test with the tip of a knife; if it is still a wee bit pink, simmer over a low heat for a further minute. Stir in the chopped chives and serve immediately, garnished with the extra chives.