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.
with liquid) and salmon.
Break up the salmon a bit in
ut not brown. Stir in salmon, basil and pepper. Cook over
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 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.
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.
In a medium mixing bowl, combine salmon, egg, celery and green onion until mixed thoroughly.
2. Stir in flour, salt and pepper.
3. In a small mixing bowl, combine baking powder and reserved juice, stir into salmon mixture and form 6 patties.
4. In a large skillet, fry patties and oil for 3 to 5 minutes per side or until golden brown.
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.
Combine the salmon and egg in a medium size bowl.
Mix well. Add saltine crumbs and mix well. Shape into patties.
Heat oil (about 1/4 inch deep) in skillet.
Carefully place the patties into the oil. Cook over medium heat until brown on both sides.
In a large pot, heat on high 1 1/2 quarts water.
Once boiling, add Ramen noodles; reduce heat to keep water at a slow boil.
Add salmon and carrots.
Continue to cook for 3 to 5 minutes; if noodles bubble up, either reduce heat or add frozen vegetables.
If not, then add frozen vegetables and cook for 3 to 5 minutes.
Turn off heat.
Add contents of 2 packages of seasonings that accompany the noodles, or less to reduce salt intake.
Drain the salmon and mash with fork.
Add enough Newman's Own Ranch Dressing that it resembles tuna salad.
Add salt and pepper.
Wash the salmon filets and pat dry with
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.
aking sheet.
Place the salmon, skin side down, on the
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.