Combine soup, salmon liquid and cheese in a microwave-safe casserole.
Stir well.
Cover and microwave on High for 2 minutes. Stir at 1 minute.
Add salmon, broccoli and rice.
Cover and microwave on High for 8 minutes.
Stir at 2 minutes and at 6 minutes.
Serves 6.
Drain salmon, discarding bones and skin. Flake and set aside. Combine celery, green pepper and onion in a 2-quart glass casserole dish. Cook uncovered in the microwave 2 minutes on high or until tender. Add flaked salmon, bread crumbs, lemon juice and a mixture of the evaporated milk and egg to the vegetables. Mix well. Carefully spoon the salmon mixture into a 5 1/2-6 cup microwave-safe ring mold. Cover with waxed paper.
Combine mushrooms and butter in a microwave safe bowl.
Cover and microwave on high until mushrooms are tender, 3-4 minutes, stirring twice.
Add lemon juice and seasonings.
Place salmon in an 8 inch square microwave dish; spoon mushroom mixture on top. Cover and microwave on high until fish flakes easily with a fork, 4-6 minutes.
Let stand 5 minutes before serving.
Place salmon steaks in microwave-safe dish. In a separate bowl, mix together remaining ingredients. Drizzle mustard glaze evenly over salmon. Microwave on High (100%) for 4 minutes. Remove from oven and allow to stand for 2 minutes before serving. Makes 2 servings.
Drain salmon reserving liquid in measuring cup.
Add milk to make 1/2 cup liquid.
Bone, clean and flake salmon.
Combine all ingredients, mixing thoroughly.
Place in 9 x 5-inch loaf pan. Microwave at High 7 to 11 minutes or until center is set.
he flavours to develop.
SALMON:
A few hours before
alt, pepper, and dill. Lay salmon on top of vegetables and
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Combine salmon, soup, milk, flour, green pepper and parsley. Arrange biscuits over bottom of a 1 1/2-quart casserole.
Spoon salmon mixture over biscuits.
Microwave on High for 12 minutes, spooning sauce over biscuits once during cooking.
Makes 4 to 6 servings.
Place steaks in microwave-safe casserole.
Squeeze lemon juice over steaks.
Generously sprinkle lemon pepper seasoning over steaks and cover.
Microwave on HIGH about 2 minutes.
Turn steaks; repeat with lemon juice and lemon pepper.
Cook another 2 minutes. Check for doneness and serve.
If thicker steaks, may need a few more seconds of cooking.
Steaks freeze well and when heated in microwave, taste fresh.
Serves 4.
Combine all ingredients except creamed peas in 1 1/2-quart casserole dish.
Mix well.
Move mixture from center to form ring. Place a dish in center (small glass dish) to form ring.
Cook uncovered in microwave for 8 minutes or until salmon is set. Remove dish and fill with creamed peas.
Thaw filet in refrigerator for several hours, or immerse package in cold water for 30 minutes.
Place filet in small microwave casserole dish.
Sprinkle with lemon pepper seasoning.
Top with butter or margarine.
Cover casserole and place in microwave.
Cook on High for 3- 4 minutes.
Repeat for remaining filets.
Arrange fillets in shallow 1 1/2-quart microwave-type casserole.
Add butter and milk.
Cover and cook 7 minutes or until fish is cooked.
Carefully stir in Newburg sauce mix and microwave 1 minute.
Serve with small red potatoes and vegetable.
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
Melt margarine in baking dish.
Combine all ingredients and cover dish.
Microwave on High for 15 minutes.
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
Beat egg slightly and mix with remaining ingredients until well blended.
Pack salmon mixture firmly in greased 8 x 4 x 3-inch microproof loaf pan.
Cover with waxed paper; cook on 70 (Roast) for 25 to 30 minutes or until loaf is firm.
Let stand, covered, for 10 minutes before slicing.
go through the whole recipe here, but you can use
otato in a large shallow microwave safe dish and add 80ml