Saute chopped green pepper and onions in margarine.
Add tall can salmon with liquid (remove bones) and warm.
Mix in 2 tablespoons ketchup, bread crumbs and diced Velveeta cheese. Split Italian bread and remove center.
Stuff breads with salmon mixture and cover salmon with slices of cheese.
Bake in 350\u00b0 oven and serve.
Drain 16 ounce can salmon and remove skin and bones.
Mix all ingredients and form into patties.
Brown in a lightly greased skillet on both sides.
Put can salmon in pie pan.
Remove most of juice, bones and skin.
Mash with fork in mixing bowl.
Add 1/2 grated or chopped onion, 2 eggs, 2 dashes Worcestershire sauce and enough flour or meal to thicken.
Drain salmon reserving liquid. Flake salmon and mash the bones.
Saute onion and celery in butter in a 4-quart saucepan until onion is tender.
Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
Heat through and serve with a garnish of parsley if desired.
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.
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.
Cream all of the ingredients together except for the salmon and parsley.
Fold into the salmon until well mixed.
Chill overnight.
Form into a firm ball and roll in the parsley mixture.
Chill until ready to serve.
Can be made up to 24 hours in advance.
Prepare noodles.
Add to salmon, mushrooms, cottage cheese, onions and dill weed.
Spoon into 1 1/2-quart buttered casserole. Top with cheese.
Bake at 350\u00b0 for 15 to 20 minutes.
Serves 4.
Preheat oven to 400\u00b0F.
Cover tart shell with parchment paper then fill with pastry weights. Blind bake for 10 mins. Remove paper and weights and bake for another 10 mins. Set aside to cool.
Reduce oven to 350\u00b0F. Combine spinach, salmon, corn, cheese and onion. Spread over base of tart shell. Whisk together eggs, sour cream and milk. Season then pour over filling. Bake for 45-50 mins, until filling is golden and set.
Preheat oven to 180 degrees C.
Grease a 33x23x5cm baking dish.
Whisk the eggs, add the sour cream, milk, salsa, flour, garlic powder, salt and pepper and mix well.
Fold in the salmon, cheddar cheese, corn and onion.
Pour into the prepared baking dish and sprinkle the extra cheese over the top.
Bake until set and lightly golden brown (approx 45-60 minutes).
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.
Mix green onion, garlic, cottage cheese, sour cream, dill, pepper and liquid from salmon.
Spray Pam in a 9x13 inch pan.
Mix butter with hot noodles. Put in buttered noodles.
Add salmon broken into chunks.
Pour mixture over salmon.
Top with cheese.
Bake at 350 degrees Fahrenheit for 30 minutes or until hot and bubbly. Recipe says 325 degrees Fahrenheit but I think that temperature might be too low.
Drain salmon, reserving liquid.
Flake and clean salmon and blend it with the reserved liquid and the remaining ingredients. Add more crackers or another egg if the consistency will not make firm patties.
After you make the patties, fry them in a skillet. Fry with 2 or 3 tablespoons melted butter.
Brown on both sides. Serve with sliced lemon wedges.
or the baked macaroni and salmon, heat milk in a saucepan
Cook potatoes in boiling salted water for 10 mins. Drain and mash. Set aside to cool.
Combine salmon, potato, Worcestershire sauce, tomato sauce, pickles, lemon zest and parsley. Season. Shape into 12 patties and chill for 30 mins.
Dredge patties in flour, beaten eggs and breadcrumbs, pressing lightly until coated. Heat oil and cook patties for 3-5 mins, until golden, then flip and lightly cook other side, about 2 mins.
Serve salmon patties with mayonnaise, steamed mixed vegetables and lemon wedges.
br>In a bowl, combine salmon, cheese, green pepper, onion, flour
n tomatoes, 1/2 the salmon, spinach and Parmesan. Season. Distribute
Preheat oven to 350\u00b0F
Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.
cream cheese, pesto and cooked salmon.
To Assemble Lasagna: Lightly
Clean salmon of any bony material & place in a med bowl. Add pesto, onion, tomatoes, mayo & lemon peel. Mix well.
Split bread choice in half. Layer lettuce leaves on bottom half of bread. Top w/salmon mix & top of bread.
Cut into 4 pieces. Serve immediately or cover w/plastic wrap & refrigerate up to 6 hrs before serving.