hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ish & set aside.
Tomato Sauce:
Gently saute onion, celery
ver medium heat. Add the salmon, leek, onion, and garlic, and
ixture; add juice from canned salmon, water, pine nuts, raisins, salt
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
br>To Assemble
Brush salmon filet with olive oil and
Begin by making the bulgogi sauce if you don't have
To marinate salmon, put a large piece of
Grill salmon. Boil asparagus spears. Arrange cooked asparagus on a plate with the salmon. Cover the salmon with crabmeat. Top with Hollandaise Sauce.
About 1 hour before serving, start heating oven to 375\u00b0.
In large bowl with fork, combine bread crumbs, milk, eggs, salt, Tabasco, m.s.g. and poultry seasoning until mixed.
Add chunks of salmon with fork; mix well.
Lightly turn into greased 9 x 5 x 3-inch loaf pan; smooth off top.
Bake for 45 minutes or until firm in center.
Turn out.
Place right side up on heated platter. Serve, sliced, with peaches as the garnish and Creamy Pea and Scallion Sauce over each slice.
Makes 4 servings.
Remove skin and bones from salmon.
In a skillet saute
Combine chopped cilantro, wine, soy sauce and lemon juice in a
Drain salmon; remove skin and bones.
Add parsley, lemon juice, Worcestershire sauce, salt, pepper and white sauce.
Blend well; chill.
Shape into croquettes.
Roll in bread crumbs; dip in slightly beaten egg to which a little water has been added.
Roll again in crumbs.
Fry in deep hot fat for 3 to 5 minutes; drain.
ayenne-mix well.
--------Creamychili sauce--------.
combine mayo, sour cream
ill.
Prepare the other salmon fillet in the same way
Saute celery, pepper and onion in butter until tender; add olives.
Drain salmon; reserve liquid.
Add salmon with 1/4 cup of the chicken soup to vegetables; set aside.
Combine all ingredients except the shrimp.
Add the shrimp and mix.
Marinate at room temperature for one hour, stirring occasionally.
Prepare barbecue with medium-hot coals.
Skewer the shrimp.
Grill until opaque (about 2 minutes per side).
For the Sauce: Combine sauce ingredients and mix well.
Chill.
Heat oven to 375\u00b0.
Mix salmon, milk, bread crumbs and eggs. Add onion, parsley, lemon juice, salt and pepper.
Mix well, but do not overmix.
Place into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Bake 40 to 45 minutes.
Prepare Dill Sauce (recipe follows).
Saute' onion, green pepper, and celery to soften, then mix it all with the remaining ingredients.
Fry each side in oil and/or butter until lightly crispy.
Serve with tartar sauce (preferably made from mayo and with no sugar- see my mom's tartar sauce recipe also on RecipeZaar).
Makes 4 to 6 patties.
(Minced garlic clove is also a good addition.).
doing that, oil the salmon fillets on both sides with