Defrost Salmon patties for 10 minutes (Note:
For the salmon, remove all bones with a
Mix all of the ingredients together in a large bowl. Using a hand mixer, blend with on and off pulses until the mixture is workable, then blend on low speed until the mixture is smooth and well mixed. Cover and chill until ready to use. Serve chilled or at room temperature.
owl. Mix well.
Rub salmon filets with brown sugar mixture
Scald milk.
Stir in bread crumbs, butter and salt.
Add slighlty beaten egg yolks and cool mixture.
In a separate bowl, beat egg whites until stiff.
Add salmon to milk-yolk mixture. Then fold in beaten egg whites.
Heat oven to 425 degrees.
In a sauce-pan, combine first 4 ingredients and bring to a boil.
Remove from heat.
Coat fillets with olive oil, place on a foil lined jelly roll pan, sprinkle with salt and pepper.
Bake at 425 for 12 minutes.
Remove from oven.
Preheat broiler.
Brush sugar mixture evenly over salmon.
Broil 3 inches from heat for 3 minutes or until fish flakes easily when tested with fork.
ith a layer of smoked salmon and then spread the rest
urface.
Arrange the smoked salmon slices on the cling film
25\u00b0F.
Combine the salmon with the butter.
Add
e doing that, oil the salmon fillets on both sides with
2 inch pieces of smoked salmon and place one on each
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
o fold back over the salmon. Place cling wrap on a
Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce.
Serve while egg is hot.
nd top with the salmon fillet. Season the salmon with salt and
Preheat oven to 350\u00b0F.
Saute onions in olive oil.
Thinly slice smoked salmon and cut into strips.
Whisk cream and sour cream together with herbs and spices.
Combine salmon and sauteed onions in pie crust.
Pour in cream & herb mixture.
Add sliced black olives.
Garnish with chopped almonds and pimientos.
Bake quiche for 20 to 25 minutes at 350\u00b0F.
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 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.