Split fish in half lengthwise and salt and pepper to taste. Place in a baking pan.
Saute margarine, onion and mushrooms.
Add lemon juice.
Pour sauce over salmon and bake, uncovered, at 350\u00b0 for 30 to 35 minutes.
Easy and delicious!
Wash and dry salmon.
Split the fish open; leave skin intact. In a bowl, combine bread, onion, parsley, salt, pepper and sage; mix well.
Add the butter and broth and mix.
Stuff the fish with the mixture carefully.
Do not pack down or filling will become heavy; fasten the edges with skewers or thread.
Place on buttered baking dish; arrange
bacon across the top.
Bake at 350\u00b0 for 1 hour.
Take fresh salmon, filet, remove outside skin and
br>Brush olive oil over fresh salmon; wrap in aluminum foil and
Cut the Fresh Salmon into serving size pieces.
o taste.
Sprinkle the salmon steak with lemon juice and
Rinse fresh salmon; pat dry. Set aside. In
Place fresh salmon fillets into a food processor
If using fresh salmon, skin and halve salmon.
Cook in boiling water, about 12 to 15 minutes or until meat comes away from the bone.
Remove and cool.
Remove bones and flake.
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the center and roll to form sushi.
Slice and serve with pickled ginger.
bowl with the chopped salmon, mashed potatoes, egg, sun-dried
Bake salmon in a little water with lemon.
When cooled, flake salmon into bowl, removing all bones and skin.
Add butter, sour cream and onion to salmon.
Salt and pepper to taste.
Place in a mold (a bowl will do), lined with wax paper.
Chill overnight.
venly over breadcrumbs.
Arrange salmon over cheeses.
In a
Melt butter in larger saucepan over medium heat.
Add potatoes, green onions and dill seed.
Saute for 3 minutes.
Add milk and simmer over low heat for 20 minutes.
Add fresh salmon and simmer for 10 minutes.
Season with salt and pepper.
Garnish with dill sprigs.
Serves 8.
r broiler pan.
Arrange salmon filets on buttered pan.
s melted.
Rinse the salmon filet and pat dry.
25\u00b0F.
Dredge the salmon in flour, using more as
owder, and kosher salt. NOTE: fresh salmon tastes much better, but canned
Cut salmon into 4 equal portions.
Lightly butter a 13x9 baking dish.
Place salmon in the dish.
Heat butter in skillet and add mushrooms and green onions.
Saute over medium heat until mushrooms are tender.
Stir in flour, parsley and salt.
Add milk and bring to a boil.
Cook and stir until thick, then add wine or water and lemon juice.
Boil one minute, then pour sauce over salmon.
Bake at 350\u00b0 for 20 to 25 minutes or until fish flakes easily.
se dry rind instead of fresh you will need to rehydrate