For relish:.
Combine the tomatoes,
For the marinade and fish: Combine
Drain salmon and remove waste and bones.
Crumble into a bowl. Add beaten raw egg, cracker crumbs, salt and pepper.
Mix well. Shape into salmon croquettes and roll into corn meal to coat completely.
Fry in preheated cooking oil until lightly browned on all sides.
stuff salmon tightly in canning jar place
alt and pepper and refrigerate for at least 4 hours to
When I was learning to cook, my mother started me on this recipe for salmon patties.
You can add a little more seasoning if you like, but this will surely get you started on something simple yet a delight to eat.
Hint:
Prepare side dishes of sweet peas and macaroni and cheese.
A great combination!
For Creamy Tartar Sauce: Combine all
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
Open and drain cans of salmon. Clean by removing skin and
Drain liquid from salmon into measuring cup; add milk
Make a cream sauce by blending butter with flour and salt. Stir in milk; cook until thickened (use rounded tablespoonful measure in this recipe so your sauce will be thick).
Set aside until cold.
Drain salmon; take out skin and bone.
Add slightly beaten egg, lemon juice and the white sauce to the salmon.
Place in refrigerator to chill for at least an hour, then shape into croquettes.
Roll in fine cracker crumbs and fry in hot fat.
Drain on paper towels.
Steam salmon filet. Chill and flake apart.<
eserve liquid.
Flake the salmon and set aside.
Melt
Drain salmon; remove skin and bones.
Add parsley, lemon juice, Worcestershire sauce, salt, pepper and white sauce.
Blend well; chill.
Shape into croquettes.
Roll in bread crumbs; dip in slightly beaten egg to which a little water has been added.
Roll again in crumbs.
Fry in deep hot fat for 3 to 5 minutes; drain.
nd garlic powder.
Add salmon, season with salt and pepper
Remove skin from salmon.
Add well beaten egg and black pepper.
Use fork and beat up salmon; mix well.
Mixture will be juicy.
Dip by tablespoon into cracker crumbs.
Cover well and fry in small amount of canola oil until brown.
Yield:
5 or 6 medium croquettes.
over in medium-size saucepan for 8 to 10 minutes or
nd salmon.
Chill several hours.
Shape into 8 croquettes.
Mash down salmon (be sure the soft bones are mashed thoroughly).
Add 1/2 cup bread crumbs, mayonnaise, eggs, green pepper, onion, salt, paprika, mustard and lemon juice; mix well. Chill for several hours.
Shape salmon mixture into 12 small or 8 large croquettes.
Coat with additional bread crumbs until well covered.
Heat oil in large skillet over medium heat; brown croquettes on all sides.
Makes 4 servings.
Drain salmon, reserving 1/4 cup liquid.
Remove skin and bones.
Place salmon in mixing bowl, breaking up into smaller pieces.
Add egg, mixing thoroughly.
Stir in flour.
Blend in potato flakes, onion and black pepper.
Combine baking powder and reserved 1/4 cup liquid.
Stir into salmon mixture until well combined.
Form mixture into 24 croquettes.
Drop into deep hot oil and fry without crowding for 3 to 5 minutes or until golden brown on all sides.
Drain on paper towel.
Garnish with dill and lemon wedges.