put in potatoes, onions, and salmon. Add enough water to cover
Fry the onion gently in the butter until softened.
Add the potatoes, stock and milk.
Simmer until potatoes are tender.
Add smoked salmon and parsley and season well.
Heat everything through and squeeze some lemon juice over.
Thaw salmon if frozen. Pat dry with
ome is not worth the best salmon you'll ever have. Almost
0 minutes.
Meanwhile, empty salmon onto a plate and mash
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.
0 minutes. Add potatoes, flaked salmon, peas, corn, and dill; cook
nd-half, reserved asparagus tips, salmon, and snow peas (if using
Creamed corn may be substituted for salmon.
br>Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill
Melt butter in a large pot over medium heat.
Saute onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil and reduce heat.
Cover and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese.
Cook on low heat until heated through and cheese melts.
In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
Cook for about 4-5 hours on LOW.
When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
Add the salmon, spices, and 1/4 cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.
inutes.
Stir in the salmon, wine, lemon juice, hot sauce
Saute onion in Dutch oven until transparent.
Add water and broccoli.
Simmer until broccoli is tender.
Add salmon and bouillon granules.
Combine evaporated milk, flour and milk. Season to taste.
Heat until chowder thickens slightly.
Yields 8 servings.
Rinse fresh salmon; pat dry. Set aside. In
Drain salmon, reserving liquid.
Remove skin and bones from salmon, and then flake.
Cook onion in margarine until tender, but not brown.
Add soup and then gradually blend in reserved salmon liquid and milk.
Add undrained tomatoes, salmon, parsley and sprinkling of salt and pepper to taste.
Cover and simmer for 10 minutes. Enjoy!
Drain and flake salmon, reserving liquid.
Saute onion, celery, green pepper and garlic in butter until vegetables are translucent.
Add potatoes, carrots, chicken broth and seasonings. Cover and simmer 20 minutes.
Add zucchini and cook 5 minutes. Add flaked salmon, reserving salmon liquid, evaporated milk and corn.
Heat thoroughly.
Serve with sprinkling of parsley.
Drain salmon, reserving liquid for later use and flake salmon. Saute onion, celery, green pepper and garlic in butter.
Add potatoes, carrots, chicken broth and seasonings.
Cover and simmer for 20 minutes.
Add zucchini and cook 5 minutes.
Stir in flaked salmon, reserved salmon liquid, milk and corn.
Heat thoroughly. Garnish.
Drain salmon; reserve liquid.
Flake salmon and set aside. In a pot, cook onion and celery in butter until tender.
Blend in flour; add milk and potatoes.
Cook until potatoes are tender.
In another pot, combine tomato juice and salt.
Cook until heated; add to milk mixture.
Blend in salmon and liquid.
Heat and serve.
he tapered edges from the salmon filet. Smash the trimmings with