Melt margarine in saucepan. Add flour and milk for your basic white sauce.
Then add your frozen peas & salmon`and onions.
Stir until creamy; salt & pepper to taste. Also if desired you can add some dill, garlic, or even bacon bites just to give that white sauce a little more flavor.
You can serve this over rice, toast or pasta--make it a meal!
Heat the milk in a large saucepan over medium heat until almost boiling, stirring constantly.
Gradually whisk in the flour and continue cooking and stirring until slightly thickened, about 5 minutes.
Stir in the salmon and peas, and season to taste with salt and pepper.
Continue cooking and stirring until thick and heated through, about 10 minutes.
Serve over crackers or egg noodles.
Melt butter in Dutch oven or large saucepan.
Add flour and stir until smooth over low heat.
Add milk and heat to boiling, stirring constantly.
After mixture boils and thickens, add peas and salmon.
Cook until peas are done.
Serve over rice, mashed potatoes, biscuits, toast or crackers.
Salt and pepper to taste.
Prepare cream sauce by melting butter, adding flour, salt and pepper.
Stir until smooth.
Add milk; cook over low heat.
Stir constantly until smooth and thick.
Add salmon that has been picked over, skin and bones removed.
Add peas.
Do not let boil. Serve over crackers, rice, toast or mashed potatoes.
Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.
ome is not worth the best salmon you'll ever have. Almost
ver medium-high heat. Cook salmon for 2 mins per side
ven to 325\u00b0F. Arrange salmon and peas in tart shells
Cook fettuccine in boiling, salted water for 2 mins or until al dente. Drain.
Meanwhile, combine cream, lemon juice and zest in a large frying pan over medium heat. Cook, stirring, for 1-2 mins, until just simmering. Add peas, salmon and fettuccine. Toss well then add spring onions and season to taste. Serve with freshly ground black pepper.
Toss cubed salmon in cumin and chili powder.
Season the salmon with salt and pepper to
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). ****.
Spray 7 1/2 x 24 1/4-inch pan with Pam; set aside.
Drain salmon; reserve liquid (save bones and crush for free calcium). Flake salmon; add bones and vinegar.
Add enough water to 1/2 to salmon liquid.
Add all ingredients and mix thoroughly.
Pack into prepared pan; bake in 350\u00b0 oven for 1 hour.
Leave salmon in pan 5 minutes before unmolding.
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.
Mix salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke.
Chill for several hours.
Combine nuts and parsley.
Shape salmon mixture in fish shape.
Roll salmon on wax paper into nut, parsley mixture until covered.
Decorate with green olive for the eye and celery leaves for fins.
Serve with cocktail rye.
Pour butter in a 9\"x13\" pan.
(I use parchment paper to line a metal pan or a'Pammed' Pyrex dish.) Arrange onion evenly in bottom of dish.
(I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don't forget to watch it!) Place salmon in a single layer on top of onions.
Combine mayo, cheese, worc.
sauce, paprika and salt.
Spread over top of salmon.
Sprinkle with oregano and parsley.
Bake at 350 degrees for app.
35 minute depending on thickness of salmon.
Drain salmon, reserving 2 tablespoons of liquid.
Flake salmon.
Combine with liquid and remaining ingredients.
Mix well. Shape into loaf.
Bake at 350\u00b0 for 45 minutes.
Drain and flake salmon.
Slightly beat eggs.
Combine rest of ingredients.
Bake in an 8 x 4-inch loaf tin.
If using less of the liquid, make into patties and brown in frying pan.
Bake loaf at 350\u00b0 for 45 minutes.
In a cup or bowl combine seasoning (cajun seasoning - salt) and rub over salmon -- you will have extra for another purpose.
Cook salmon in the oil in a grill pan or skillet over medium high heat for 3-5 minutes, turn and cook other side for 3-5 minutes.
In a small cup blend marmalade and lime juice; swirl in the skillet until melted; turning fish to glaze on all sides and cook until salmon is cooked through and begins to flake.