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.
Cut
fish
in
small
pieces
and
place in large bowl. Cover with
equal
parts\tof
wine
and vinegar.\tAdd dill to taste. Cover
and\tplace
in refrigerator for 3 days.
Pickle onions
by slicing and placing in jar with Polish pickles for three
days also.
Remove
fish
from pickling and drain; dry well.
Chop both
pickled
and\tgreen onions and add to fish. Mix with salt and pepper, then add sour cream.
Serve as a dip with different kinds of crackers.
Combine the cream cheese and mayonnaise.
Mix in the horseradish, dill weed and Worcestershire sauce.
Stir in the salmon, bell pepper and green onion.
Place the mixture in 8-inch or 9-inch pie plate.
Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.
Note: This dip could easily be made and served in the crock pot.
Open & drain the salmon. Remove any bones or skin now. (Great for your cat if you have one or dog).
Place the salmon flesh in a medium size bowl and break up the large pieces.
Add the rest of the ingredients and mix well.
Taste and adjust at will.
Serve in a nice bowl with veggies, crackers, bagels, or other. It is very good sitting next to eggs and toast as well.
Place salmon, chick peas, onion and lemon juice in bowl of food processor.
Process until smooth.
Slowly add milk or water until desired consistency is reached.
Stir in dill and put into a serving dish.
*Note: It is better to let this dip stand for at least an hour before serving to allow the flavours to blend.
Soften cream cheese.
Add the rest of the ingredients and mix well.
(Fingers work best!)
Chill and serve with Ritz crackers.
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
Mix all ingredients together until you get a smooth consistency, then take off your clothes and stand on your head while chanting \"salmon, salmon, salmon, Oi, Oi, Oi\".
This will ensure that your dip is the right consistency.
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). ****.
Pour lomi salmon in large bowl (large for
In a bowl, mix salmon, mayo, sour cream, Worcestershire sauce, liquid smoke, green onions and parmesan cheese. Stir well and pour into a small casserole dish. Sprinkle with toasted almonds.
Bake in a 375F oven for 30 minutes.
If you choose to, squeeze lemon juice over dip or serve wedges as a decorative garnish. If you really like the taste of lemon, use half of the lemon for the juice on the dip and cut the other half into wedges to place around the top of the dip.
Serve with your favourite crackers, veggies or small toasts.
Flake salmon and mix gently in a bowl with sour cream. Add half of parsley, garlic, lemon juice, and Tabasco, and season to taste. Chill until ready to serve.
Serve sprinkled with remaining parsley and black olives, if using, along with lemon wedges, melba toast and crisp lebanese bread.
Combine salmon, ricotta, lemon juice, lemon zest, dill and garlic in a food processor and process until smooth. Season then transfer to a serving bowl and serve with grissini on the side.
Season the salmon with salt and pepper to
Drain salmon; reserve 2 tablespoons salmon liquid.
Flake salmon and set aside.
Combine and blend cream cheese, salmon liquid, lemon juice, horseradish and liquid smoke.
Fold in salmon and green onions.
Refrigerate until chilled to allow flavors to meld.
Makes about 3 cups.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Drain and flake salmon, removing skin and bones.
Combine all ingredients.
Blend thoroughly.
Chill.
Serve with crackers as a spread or thin with milk and serve with chips as dip.
Blend all items in blender, starting with cheese, then vinegar, Worcestershire sauce and oil from salmon.
Add all other ingredients.
Dip may be thinned with water or more mayonnaise. Serve either as dip or spread.
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.