ombine the sauce, pasta and pink salmon in the following manner. I
In large bowl, flake salmon with a fork.
Add diced tomato, mozzarella , watercress leaves and red onion and mix together.
Sprinkle with lime juice.
Mix in the Vegannaise well.
Add cumin, pepper to taste.
Sprinkle with the Eden seasoning.
Cook the pasta according to directions on the package.
While the pasta is cooking, prepare the sauce:
Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
add in the garlic and cook another minute.
Add the heavy cream and bring to a boil.
Add in the shredded cheese and stir until well combined.
Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
Eat and enjoy!
Drain salmon; reserve 1/4 cup liquid.
In a bowl, combine salmon, egg and onion.
Add flour.
Mix baking powder liquid; stir into salmon mixture.
Make into patties.
Fry in hot Crisco. Serve hot.
Make simple corn bread batter.
Drain can of pink salmon.
Fork the salmon until torn apart.
Add to corn bread batter and add egg. Salt and pepper to taste and add chopped onion, if you like.
Drop by double tablespoons into hot oil in cast-iron skillet.
Turn when brown.
Flake salmon, removing bones.
Add all ingredients together and mix well.
Should be very moist.
Make out into patties and brown both sides in frying pan with cooking oil.
Yields approximately 10 patties.
ight and fluffy. Beat in salmon. Chill several hours for flavors
Finely chop celery, onions, peppers and eggs.
Use a fork to flake the salmon.
Add ingredients to 2 cups cooked and drained macaroni shells.
Add 1/2 cup mayonnaise (Hellmann's).
Salt and pepper to taste.
Serves 6.
Boil potato, peel and mash.
Remove bone from salmon.
Combine all ingredients and mix well.
Brown in hot oil until lightly browned on both sides.
Remove large bones from salmon.
Mix all ingredients together. Mix well.
Fry in hot vegetable oil or lard.
Place contents of can of pink salmon (oil included) in saucepan.
Add canned tomatoes, chopped onion, parsley and water. Simmer these ingredients for 20 minutes.
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
25\u00b0F.
Combine the salmon with the butter.
Add
Mix all of the ingredients, except the salmon, in a bowl to make the marinade.
Place the fish fillets in a freezer bag, add the marinade, squeeze all the air out of the bag and seal the bag. Allow the fillets to marinate for 12 to 24 hours.
Heat up your grill and over indirect heat grill the fillets, skin side down.
Cook until the fish flakes at the thickest parts of the fillet. You can test this by using a fork and lightly brushing it over the area.
The Plate : Serve with roasted red bell peppers and cold Alaskan Amber Beer.
Here's the best part; I place everything in a food processor and let it do all the work!
Transfer dough into an airtight container and refrigerate for a minimum of 1 hour.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Transfer dough to a floured surface and sprinkle with more floor. Also lightly dust hands and rolling pin to prevent sticking.
Using the rolling pin, roll the dough out until it is about 1/8 inch thick, turning dough and flipping it over while continuing to lightly dust with flour, to insure ...
inutes. ADD the peas and salmon on top and cook, covered
br>Brush each piece of salmon with 1 tsp sesame oil
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
ntil well blended.
Place salmon on a baking sheet and
Combine all ingredients except salmon and cheese.
Pour over salmon; cover and refrigerate overnight, or at least 8 hours.
Heat grill.
Grill salmon over medium coals for 5 to 7 minutes; turn.
Sprinkle with Parmesan cheese and continue grilling 5-7 minutes longer.