0 degrees F.
Sprinkle salmon with 2 teaspoons olive oil
-inch long sheet of foil (I use Reynold's
ieces of aluminum foil and set aside.
In a bowl, whisk
eces of heavy-duty aluminum foil into 12- to 14-
heet in oven to heat while you prep the salmon.
b>foil large enough for the salmon fillet by folding a long piece in
Mix miso, sake, and sugar in a small bowl until well combined.
On a large sheet of aluminum foil place the butter then onion,carrot, bell pepper and mushroom.
Place the salmon on the top of vegetables.
Spread the Miso mixture on the salmon. Fold the foil and seal the edges to make a packet.
Place foil packet in a large frying pan.
Pour water into the frying pan about 2cm, cover & steam for 15 minutes.
Arrange salmon filets in dish. Season with salt
b>foil sheet with non-stick cooking spray.
Place one salmon fillet in
00\u00b0.
Sprinkle the salmon with 2 teaspoons oil.
ven to 375\u00b0.
In medium saucepan, heat 1 tablespoon
Rinse fillet and place it in a Pyrex casserole dish.
Pierce repeatedly with fork, then pour on soy sauce and lemon juice. Sprinkle on salt, m.s.g. and spices.
Cover dish with plastic wrap.
Set aside overnight or for 30 minutes.
To cook, place in microwave for 12 minutes on High or wrap in foil and place on grill for 10 to 12 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.
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.
For The Salmon:.
Pre-heat oven
leaned salmon on long, double-length piece of heavy-duty aluminum foil
Drain liquid from salmon and save.
Remove bones from salmon. Prepare instant potatoes for 8 servings using reserved salmon liquid as part of the water.
Combine salmon and potato.
Place 1 pie crust in pie pan.
Pour salmon mixture in and cover with second crust.
Bake 25 minutes in 425\u00b0 oven.
Saute onions in 1 TBS olive oil until cooked through but not brown.
Drain liquid from the salmon.
Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
Form mixture into patties.
Melt butter and oil in a pan.
Brown salmon patties on both sides (about 4-5 minutes per side).
Place cooked patties on a paper towl to absorb excess oil.
In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea(R) Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish.
In a cup, combine salad dressing mix, water and lemon juice.
Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.
Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.