ip-top plastic bag. Add salmon fillets to bag and seal
Preheat oven to 350\u00b0. With mixer, beat cheese until smooth and fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Toss morsels with flour; stir into cheese mixture. Pour into graham cracker pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
Place salmon on a single layer in greased baking pan.
Mix glaze ingredients together, baste over salmon cooking in a 450 degree oven for 18 minutes, basting often as it bakes. ( about every 6 minutes).
br>(If you prefer use glaze recipe above).
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.
Mix baking mix, margarine and sugar until crumbly.
Stir in milk until dough form.
Beat 15 strokes.
Drop by rounded tablespoonfuls, about 2-inches apart, onto lightly greased cookie sheet.
Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon preserves.
Bake until golden, 10 to 15 minutes.
While warm, drizzle with glaze.
Makes 12 danish.
Serve warm with Cream Cheese Glaze and garnish with fresh raspberries
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
simple confectioner's sugar glaze.
Turn into prepared pan.
Easy Apricot Glaze (optional) Cook and stir
ven's broiler.
Place salmon fillets in an oven-safe
it \"cook\".
Meanwhile, cover salmon with balsamic and marinate.
For The Salmon:.
Pre-heat oven to
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
f time it takes the salmon to cook.
Evenly drizzle
Drain salmon; set aside.
Place 2 tablespoons of juice in medium mixing bowl.
Mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or other dressing.
Drain salmon; set aside 2 tablespoons of juice.
In a medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice; stir into salmon mixture.
Form into small patties and fry in a small amount of oil until golden brown.
Serve with tartar sauce, lemon juice or Caesar salad dressing.
Serves 4 to 6.
Drain salmon or tuna; set aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in the flour.
Add baking powder to salmon or tuna juice. Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or Caesar salad dressing.
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.
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs.
Form mixture into 6 to 8 balls.
Roll salmon balls in remaining bread crumbs; flatten into cakes, about 1/2-inch thick.
Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.
Makes 4 servings.