rom heat source.
Put salmon skin side down in a
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.
Mix together the margarine, brown sugar, soy sauce and sherry.
Pour half of this marinade over the salmon fillets for at least 20 minutes.
Spray your barbeque grill with nonstick cooking spray.
Grill the salmon for 4-5 minutes with the skin side up. Turn the fish over and pour the rest of the marinade over it. Cook for 3-5 more minutes until the salmon flakes nicely or until it is done the way you like it.
irst time you make this recipe and then go up or
Preheat oven to 375 degrees F (190 degrees C).
Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet.
Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets.
Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.
Drain salmon and mash.
Add next 4 ingredients and mix lightly.
Split and toast bagels.
Spread each bagel half with soft cream cheese and top with salmon mixture.
Garnish with dill and thin tomato slices.
Serve open-faced.
he tapered edges from the salmon filet. Smash the trimmings with
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
Place salmon into the prepared baking dish. Stir barbeque sauce, mustard, white wine, soy sauce, and maple syrup together in a small bowl; pour mixture over salmon.
Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.
Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.
Preheat oven to 350\u00b0.
Cook macaroni in 6 cups boiling, salted water for 12 minutes.
Drain, but do not rinse.
While cooking macaroni, combine mushroom soup, evaporated milk and pimento.
Add liquid from salmon, the salmon flaked in large chunks and bones removed and half of grated cheese.
Mix well and stir in cooked macaroni.
Turn mixture into an oiled 6 cup baking dish.
serving plates.
Remove salmon from oven when done and
he flavours to develop.
SALMON:
A few hours before
Combine first seven ingredients in bowl. Stir in salmon, egg and 1/3 - cup breadcrumbs. Form mixture into four balls, I use an ice cream scoop and it makes 4 perfect patties. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 - inch thick. In skillet, melt butter over medium heat. Fry three to four minutes per side or until golden brown.
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Drain salmon and flake into bowl; stir in onion, egg and bread crumbs.
Mix.
Form into 1/2 inch thick patties; fry in a little oil until crisp and golden on both sides.
Turn only once while frying.
Serve with lemon.
Place salmon fillets in a baking pan.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine Dijon mustard and honey in bowl. Spread over the salmon fillets.
Broil in the preheated oven until the mustard begins to blacken, about 6 minutes.
Turn fillets over; coat with the honey-mustard mixture from the bottom of the pan.
Return to the oven. Broil until mustard begins to blacken and fish flakes easily, about 6 minutes more.
Beat egg slightly and mix with remaining ingredients, until well blended.
Pack salmon mixture firmly in a greased 8 x 4 x 3-inch microproof loaf pan.
Cover with waxed paper.
Cook on 70 (Roast) for 25 to 30 minutes or until loaf is firm.
Let stand, covered, 10 minutes before slicing.
Makes 6 to 8 servings.
Total cooking time:
25 to 30 minutes.
Place the salmon and thousand island dressing in a bowl, and mash with a fork to combine. Stir in the green onion, cover, and refrigerate about 15 minutes.
To make the sandwiches, place 5 whole spinach leaves on two toasted slices of bread, covering as much of the slice as possible. Spread half of the salmon mixture on top of each sandwich, and top with 5 more leaves of spinach. Place the remaining slices of toasted bread on top.
Open and drain can of salmon.
Place in a small bowl. You can remove bones, but they are soft and you can mash them in for added calcium.
Add remaining ingredients and mix well.
Place half mixture on slice of buttered bread or toast, you can add lettuce if you like. Then place other slice of bread on top. Repeat. Enjoy.
PS delicious on crackers.so great as an appetizer.
Preheat oven to 450 degrees.
Spray glass baking dish with olive oil cooking spray.
Sprinkle lemon pepper and dill seasonings on both sides of the salmon.
Bake Salmon at 450 for 7 minutes.
Turn over and bake for another 7 minutes.
To make the Zippy Dill Sauce, combine sour cream, parsley, lemon juice, honey mustard, and a dash of lemon pepper seasoning.
Mix ingredients together until well blended and chill until ready to serve (at least 1 hour).