ip in the frozen peas and simmer for another 2 minutes
Skin the salmon if desired and cut in 1 & 1/
Combine all the ingredients except the parmesan cheese in a saucepan; mix well.
Heat over a high flame, stirring occasionally, until all the water has evaporated (around 5 minutes).
Remove from flame, transfer to a bowl and sprinkle with parmesan cheese, if desired.
Serve hot with warm garlic bread, or a tall glass of fruit juice.
Enjoy!
Drain
salmon.\tReserve 2 tablespoons juice. Debone and skin salmon, if needed.\tMix all ingredients together including juice. Shape in loaf. Bake at 350\u00b0 for 45 minutes.
ice vinegar and set aside.
Brush 1 side of salmon steaks
icotta, Parmesan, flour and parsley in a bowl and season to taste
Remove skin and bones and flake salmon.
Add other ingredients except pecans and parsley.
Mix well and chill until easy to handle.
On a sheet of waxed paper, mix pecans and parsley.
Turn salmon mixture onto this and shape into a log.
Serve with crackers.
Select 1 to 2 pound salmon filet(s).
Spray cooking oil, etc., on bottom of casserole dish.
Wash off and drain salmon filet and place in long, shallow baking dish.
Sprinkle with seasoned salt and Bay seasoning.
Dot with margarine and spread mayonnaise over top surface of fish.
Then squirt \"Real\" lemon juice over fish and sprinkle with dill weed.
Bake in oven preheated at 350\u00b0 to 375\u00b0 for 50 minutes.
Melts in your mouth!
Cut up the broccoli into bite sized pieces and crumble the smoked salmon.
Over medium heat, heat the alfredo sauce.
Add the broccoli and smoked salmon.
Add salt and pepper to taste.
Warm until heated through.
Enjoy as a sauce to the pasta.
In a bowl, blend all ingredients until smooth.
Transfer to a glass bowl.
Cover and refrigerate overnight.
For the lime mayonnaise, combine all ingredients and salt and pepper to taste in a small bowl and mix well. Refrigerate until needed.
For the salmon- Combine the garlic, lime rind, lime juice, salt and pepper to taste in a large bowl. Rub the salmon with the lime mixture.
Heat butter and oil in a shallow frying pan, add the salmon, flesh side down, and cook until lightly browned. Turn, cook until done as desired Serve salmon with lime mayonnaise and an extra wedge of lime, if desired.
eeds, half the lemon zest, and half the dill. Squeeze the
aspoons and squeeze enough juice to measure 3 tablespoons.
Cut salmon
minutes until just cooked and drain and cool for 5 minutes
Simmer all ingredients together in a pot.
Cook 1 pound of your favorite pasta.
When pasta is done, drain water halfway.
Pour sauce into macaroni.
Mix and serve.
Rinse salmon and place in a container with
rge pan.
Saute onions and garlic until soft.
Preheat oven to 400.
Spray baking sheet with 1/2\" sides with oil.
Place Salmon on it or a bed of seasoned carrots and then Salmon.
Squeeze lemon juice over Salmon.
Sprinkle seasoned salt over Salmon.
Spread sour cream over Salmon.
Layer onions over sour cream (make sure your onions are sliced VERY thin or are grated so that they melt into the sour cream).
Bake 30 minutes to an hour (depending on if you're using frozen fish and carrots) until fish is tender and flakes easily. Sauce should be rich and slightly brown.
Shell eggs; carefully cut into halves lengthwise.
Take out yolks.
Rub salmon, anchovy and egg yolks through a sieve or whirl in blender.
Cream butter; add salmon mixture, Worcestershire and seasoning to taste.
Mix well.
Stuff into whites (the mixture). Makes 20 delicious and different salmon stuffed eggs.
Clean and chop spring onions.
Peel and grate ginger.
Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square).
Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes.
Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate.
Rinse lime and grate zest over individual portions.
Squeeze lime, add on top and serve tartare right away.