Two good recipes posted above. The stock is similar to what i follow. I remove the eyes and never bring to near a boil. Just a small rumble simmer. 10 minutes and turn off heat. Freezes nicely. With salmon i like to make a fish chowder.( My seafood cookbook says the eyes can cloud the stock.) Salmon will be a bit richer flavor being oily but still delish. I always add, at the end of cooking a fish soup or chowder , the final 5 min before serving, a pureed fresh tomato and half a lemon juice. The rest of the lemon i slice paper thin and top each bowl. The little bit of acid gives a nice fresh flavor. (tomato paste or canned would ruin it...way too harsh and metalic) Wow, the Japanese Salmon head soup looks great! Never thought to use white miso. I have some that i use for a veggie dish. Never thought to make a seafood dish with it. The small 8oz makes about six soups and keeps in the fridge about 9 months even after opening...my local health food store stocks it. Here is a link that might be useful: mellow white miso

I like this one better than any I've tried. It's purloined from the homesick texan blog. I do use fewer tortillas. Just a matter of preference. Slightly Fancy-Pants King Ranch Chicken Casserole Ingredients: 1 1/2 pounds of chicken, without skin and bones 4 teaspoons of lime juice 1/4 cup of olive oil 3 cloves of garlic, minced 4 tablespoons of butter 1/2 an onion, diced 1 red bell pepper, diced 1 poblano pepper, diced 1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno) 4 teaspoons ancho chile powder (or chili powder) 1 teaspoon of cumin 1 cup of chicken broth 2 tablespoons of flour 1/2 teaspoon of cayenne pepper 1/2 cup of half and half 1/3 cup of sour cream 1/2 cup of cilantro, chopped 3 cups of grated pepper jack and cheddar 10 corn tortillas Salt and pepper to taste. Method: 1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. 2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups. 3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. 4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute. 5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally. 6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat. 7. Preheat the oven to 350 degrees. 8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side). 9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Sounds yummy....think I might also add a stalk of celery, diced to the pepper and onion sauteed in the bacon fat tho... Linda C

Not an expert, but what makes it pink is the "corning"... a several day soak in sort of a brine. I don't think it technically even has to be done under refrigeration, but then again, not an expert. If hunka beef, no matter what cut, has not gone thru that "corning" process, would certainly turn out gray after just boiling... and probably wouldn't remotely taste like CB. I have tried to find out if a cut, other than brisket, can be used to corn. Not brisket is NOT corned beef unless it's corned... just a flat-ish cut of beef with LONG fibers running the length. Perfect for something slow... like simmering in a pot, in crock pot, or low and slow on a grill. I buy a corned beef, all ready to cook, in vac seals with that dinky packet of spices included. I add more garlic, a few more bay leaves and maybe a little more pickling spices. Then simmer on stove top till fork tender. Sometimes stop a bit short of fork tender, rub with spice mix for pastrami, and finish in oven. Chunked up cabbage and potatoes go into the liquid after the meat comes out till "done". I like a spicy mustard to dip the corned beef in. Like butter on potatoes and cabbage. Like a drizzle of vinegar on cabbage. Nothing fancy.