Beat egg; add vinegar, Sweet 'N Low and salt.
Cook until thick (about 1 to 2 minutes). Cool.
Add milk.
Pour over chopped cabbage.
In a large stock pot, combine all ingredients (except salmon) along with 2 cups water. Cover and bring to a boil.
Reduce heat to low, add salmon and simmer for 5 mins.
Remove pan from heat. Leave salmon in liquid for 10 mins to finish cooking. Remove salmon from liquid and serve.
Drain and flake salmon in a large bowl. Add all other ingredients. Shape into patties. Place on a cookie sheet that has been sprayed with nonstick cooking spray. Spray the top of the patties with the cooking spray. Place in a Pre-heated 350 degree oven for 10 minutes then flip the patties and cook for 10 minutes more. Cooking time is not exact. Cook until both sides are golden brown.
Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.
ides of the salmon fillets and season with salt and pepper.
Pick through salmon taking out bones and skin; break up chunks with fork.
Beat eggs with fork; add to salmon.
Put half slice of low carb bread in food processor and pulse until crumbly.
Add bread and onion to salmon-egg mixture.
Mix lightly.
Spray frypan with vegetable spray (Pam).
Make 4 patties and place in frypan.
Sprinkle liberally with lemon pepper seasoning (very important ingredient for flavor).
Fry patties lightly, flip and fry other side, approximately 10-15 minutes total.
llow it to melt over low heat.
Blend the cauliflower
Combine first six ingredients (salmon, tomato juice, celery, onion, water and parsley) and simmer fifteen minutes.
Add the next six ingredients (baking soda, honey, salt, pepper, butter and cornstarch).
Mix well until the butter has completely melted and thin with milk. Using less or more milk for the consistency you like.
Salt salmon.
Combine onions, vinegar and water.
Simmer for 5 minutes.
Add salmon steaks in flat skillet.
Do not layer fish as they will fall apart.
Cook 20 minutes on low heat.
Add spices and sugar; continue cooking for 5 minutes.
Cool fish before removing from pan.
The liquid will jell into an aspic.
Recipe can be used for appetizer or a main dish.
ell. Reduce heat to low. Add salmon and cook until it is
Half fill a large deep skillet with water. Add 1/4 of the onion, dill stalks and strips citrus peel. Bring to a boil. Reduce heat to low. Add salmon, ensuring it is completely covered. Simmer 8-10 mins.
Toss citrus segments, remaining onion, radishes and dill fronds in a large bowl. Add reserved citrus juices and oil. Season to taste and toss well.
Gently remove salmon from pan and cut into slices. Serve with salad and mayonnaise.
Preheat oven to 350 degrees.
Drain the salmon, keeping 2 tablespoons of liquid.
Mix the salmon with the vegetables, spices and the salmon liquid.
Place the salmon mixture in a 1-quart baking dish.
Spread the mashed potatoes over the top of the salmon mixture.
Bake until heated through.
Cook pasta according to package direction.
It takes 1 1/2 cups of uncooked rotini pasta to make 2 cups of cooked pasta.
In a large bowl, combine cooked pasta, onion, carrots and celery.
In a medium mixing bowl, place salmon.
Pick through to remove bones and skin.
Once salmon is picked through, mix in pickle relish, mayonnaise plain yogurt, and black pepper.
Add salmon mixture to pasta; mix gently to blend flavors.
Cover and refrigerate for at least 30 minutes.
Gently stir again just before serving.
Flake salmon into bowl.
Add cracker crumbs, egg white, onion, green pepper and milk; mix well.
Pack into 5 x 9-inch loaf pan. Dot with margarine.
Bake at 350\u00b0 for 1 hour.
Yield:
6 servings.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear each side for about one minute.
Reduce heat to low, sprinkle salmon with pepper then pour in the wine and 2Tbsp of the lemon juice. Cover and cook until and the salmon is opaque throughout, about 10 minutes. Transfer the salmon onto plates or platter.
Add the remaining lemon juice, capers and peppercorns to the skillet and cook while stirring about two minutes. Spoon the pan juices over the salmon and serve.
Combine all ingredients.
Serve on low sodium crackers or bread that has been spread with low sodium margarine if desired.
Place cottage cheese in the bowl of a food processor and process until creamy.
Transfer to a medium-size bowl and mash in the olive oil, salmon and yogurt.
Fold in the green pepper and onion.
Add the dill weed, Worcestershire and Tabasco and stir. Refrigerate until ready to serve.
Serves 8 to 10.
Preheat the grill.
Place salmon on the heavy aluminum foil,
Sprinkle gelatin on cold water and let it stand for 5 minutes.
Heat water until gelatin melts.
Puree salmon with mayonnaise and yoghurt.
Pour gelatin into salmon puree and add dill, onion, lemon juice, parsley and pepper.
Combine thoroughly and refrigerate until mousse is partially set. (It should form a heap when dropped off a spoon.).
Pour into two lightly oiled moulds and chill for at least 3 hours.
Unmould by briefly holding in a bowl of warm water and inverting onto a serving plate.
Thoroughly salt salmon, and set aside for 20-30 minutes. Rinse off salt. Grill salmon for approximately 5 minutes. When done flake with a fork.
Cut nori into 1/2 inch strips.
Boil 2 1/2 cups of water, and allow to cool. Add tea bags, and let steep for 1-3 minutes.
Divide rice into 4 bowls. Place a fourth of salmon in each bowl. Drizzle 1 tsp of soy sauce in each bowl, along with 1/4 tsp of wasabi, if using. Garnish with nori strips.