ome is not worth the best salmon you'll ever have. Almost
Cook udon noodles according to instructions. Drain and set aside to cool.
Slice salmon into strips.
Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
Pour oil wasabi mixture over the salmon and noodles.
Sprinkle chives over the dish. Serve at room temperature.
Can be refrigerated overnight and served at room temperature next day.
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
br>Mix reserved liquid from salmon and enough milk to make
Remove bones and skin from salmon and separate into flakes. Melt oil in frying pan.
Add onion and cook until yellow, then add bread crumbs, salt and pepper; brown lightly.
Put salmon liquor into cup and add enough milk to make one cup.
Combine salmon, crumbs and liquor.
Add lemon juice, rind, parsley and egg; blend, being careful not to mash salmon.
Pour into greased 8-inch casserole.
Bake at 375\u00b0 for 30 minutes.
Serves 6.
Very good with peas.
Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
**** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.
armigiano Reggiano, cannellini beans, spinach, salmon flaked, penne.
Pour the
Coat a 2-quart shallow casserole with nonstick spray; set aside.
In a large bowl, toss together the onion, crumbled salmon, celery, bell pepper, mustard, parsley and bread crumbs.
Place milk in a 2-cup measure.
Blend in mayonnaise.
Pour over the salmon mixture and thoroughly combine.
Spoon mixture into the prepared casserole.
Bake in the preheated 350\u00b0 oven for about 35 minutes.
Preheat oven to 350\u00b0. Remove any bones from salmon. Flake salmon; add crumbs, cheese, onion and parsley. In separate bowl, beat together 1 cup milk, eggs, dash of salt and pepper and lemon juice. Add milk mixture to salmon and mix well. Place in buttered 1 1/2 quart flat casserole and set this dish in another larger flat dish containing 1 inch of hot water. Bake for 1 hour or until set. Make sauce by mixing soup, 1/4 cup milk, and Worcestershire sauce. Heat sauce and serve over casserole.
Grease casserole well.
Put 3 or 4 layers of potatoes in the bottom.
Salt and pepper.
Top with half of the salmon.
Add peas on top of salmon, three more layers of potatoes, salt and pepper and rest of salmon.
Finish with the carrots mixed with onion.
Pat down gently.
Pour diluted soup over casserole.
Top with crumbs. Dot with margarine (optional).
Bake, covered, at 350\u00b0 for 50 to 60 minutes.
Season the salmon with salt and pepper to
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
Heat butter.
Add onion, salt and Accent.
Cook 2 minutes. Stir in flour.
Add milk slowly, stirring constantly.
Add salmon liquid.
Cook over moderate heat until mixture thickens.
Stir a little hot sauce into beaten egg, then stir egg into remaining sauce.
Place salmon in casserole.
Then a layer of peas.
Pour sauce over top.
Sprinkle with crumbs and paprika.
Bake at 350\u00b0 for about 30 minutes.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Break salmon into chunks.
Place half of the chunks in the bottom of a well-greased casserole.
Mix the remaining salmon in casserole.
Put the remaining salmon on top.
Cover with remaining ingredients.
Cover with cracker crumbs.
Bake at 350\u00b0 for 30 minutes or until bubbling hot.
Remove bones and skin from salmon.
Separate into flakes.
Put oil in a skillet.
Add bread, onion, salt and pepper.
Brown it lightly.
Put salmon liquor into a cup and pour in enough milk to equal 1 cup.
Combine salmon, crumbs and liquor. Add parsley and egg; blend, being careful not to mash salmon.
Pour into a greased 8-inch casserole dish.
Bake at 375\u00b0 for 30 minutes.
Serves 6.
Preheat oven to 350 degrees F (175 degrees C).
Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper.
Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.
Drain salmon, reserving 1/3 cup liquid.
Remove bones and skin from salmon. Flake meat.
Cook onion in butter until tender.
Add reserved liquid, 1/3 cup crumbs, eggs, mustard and salmon.
Mix well. Shape into patties.
Roll in remaining crumbs. Fry in
a small amount of oil until nicely browned.