Drain canned salmon and carefully remove all bones,
erve.
FOR THE SALMON BURGERS:
Place salmon in food processor
Soak cedar plank for about 2 hours.
Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce.
Heat grill to medium heat, leaving the center burner off.
Close grill and cook for about 10 minutes or until the meat flakes easily with a fork.
Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds.
Enjoy!
Oh and if you get the chance, please tell me how you like it!
25\u00b0F.
Combine the salmon with the butter.
Add
Warm cream cheese to room temperature.
Add the salmon (including skin and oil) and mix with cream cheese using a fork. Shape into a ball and let stand for a few hours to blend flavors. Ground nuts or finely chopped parsley may be added for garnish.
br>To Make The Blackened Salmon: Rinse salmon with water and place
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
Saute onions, garlic and celery in olive oil for 10 minutes. Add remaining ingredients, except the salmon.
Place salmon in large casserole.
Pour mixture over salmon.
Bake, covered, in 375\u00b0 oven for 20 to 30 minutes.
Serves 6.
nd top with the salmon fillet. Season the salmon with salt and
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
In small bowl, combine honey, green onions, soy sauce and spices, except red pepper, until well blended. Stir in red pepper to taste, if desired. Place salmon in 13x9 in (34x22 cm) baking dish. Spoon honey mixture evenly over salmon.
Bake salmon in preheated 375\u00b0F (190\u00b0C) oven for 30 minutes or until fish flakes easily with a fork, basting occasionally with honey mixture.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
Preheat oven to 400\u00b0.
Combine cream cheese, Parmesan, hot sauce, lemon juice and pepper in food processor.
Cut smoked salmon into 32 small pieces and place a piece in each toast cup. Spoon about 1 1/2 to 2 teaspoons of cheese mixture over salmon and top with dill.
Bake approximately 5 minutes.
Serve warm.
Pour sauce in shallow baking pan.
Place salmon in pan and cover both sides with sauce.
Cover pan with foil and bake at 350 degrees for 45 minutes.
Uncover and sprinkle with furikake and return uncovered to oven for 15-20 minutes.
Cook potatoes in small pot of boiling salted water until tender, about 10 mins.
Drain Peel and halve cooked eggs lengthwise.
Place 4 yolk halves in bowl.
Discard remaining yolks.
Add potatoes, sour cream, lemon juice, red onion, 2 teaspoons dill, and mustard to yolks.
Mash with fork until smooth.
Season to taste with salt and pepper.
Fill egg white halves with seasoned yok mixture.
Garnish each egg with salmon strip.
Top with pinch of remaining dill.
If focaccia is thicker than 1\", cut it in half horizontally.
Freeze second half for another use.
Warm focaccia in 350F oven for about 10 minutes.
In a large bowl whisk eggs with yogurt, salt, pepper and herbs until just mixed together.
Melt butter in a large non-stick skillet over medium heat.
Add eggs.
Stir gently as they cook so that curds form but mixture is still moist.
Spoon eggs on top of warm focaccia.
Loosely drape slices of smoked salmon over eggs.
Sprinkle with pepper and chives.
Serve in wedges.
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
arp knife, carefully remove the salmon skin from the fillet and
Score flesh side of salmon fillet at 1 1/2-