op bag, add the drained Quick Pickles and flour and shake
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
Season salmon fillets with salt and pepper.
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
Drain salmon and reserve juice.
Whirl salmon, cream cheese, green onions and pepper in a food processor fitted with metal blade.
Add liquid smoke and about 1 teaspoon of reserved juice. Keep refrigerated.
Serve with crackers.
Makes 1 cup.
Drain salmon; reserve 2 tablespoons liquid.
In a mixing bowl, combine salmon, egg and onion; stir in flour.
Combine baking powder and the reserved liquid.
Stir into salmon mixture.
Form in small patties; shallow fry in hot Crisco until golden, about 5 minutes.
Serve with tartar sauce.
Makes 4 to 6 servings.
Drain liquid off salmon; save.
Combine salmon, egg, onion and flour.
Add 2 tablespoons salmon liquid.
Form into small patties and shallow fry in hot oil until golden brown (about 5 minutes). Serve with tartar sauce.
Makes 4 to 6 servings.
Drain salmon; reserve 2 tablespoons liquid.
In mixing bowl, combine salmon, egg and onion; stir in flour.
Combine baking powder and reserved liquid.
Stir into salmon mixture.
Form in small patties and fry.
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!
or 2 minutes.
Add salmon, salt, and pepper to taste
Drain salmon.
In mixing bowl, combine salmon, egg and onion; stir in flour and corn meal.
Salt and pepper to taste.
Form in small patties.
Fry in hot shortening until golden brown, about 5 minutes.
Makes 4 to 6 servings.
Mix all ingredients, except salmon, in a saucepan.
Cook mixture over low heat until heavy cream consistency.
Fold in the salmon.
Chill well overnight.
Clean salmon by picking out bones and skin.
Put in greased pie plate.
Sprinkle 1 cup of cheese and onions over it.
Mix remaining ingredients in a bowl and pour over salmon.
Bake at 400\u00b0 for 35 to 40 minutes or until knife inserted into pie comes out clean.
Prepare rice according to package directions (I like to add about 1/2 cup more water than called for to make the rice a little saucier!)
Meanwhile, drain liquid from salmon and clean skin and bones from meat, if desired.
When rice is done, add salmon, leaving meat in good sized chunks, and peas.
Mix lightly. Microwave for about 1 minute to heat through.
Serves 3 to 4 generously.
Flake salmon and remaining ingredients into buttered 1 1/2-quart casserole.
Bake at 350\u00b0 for 30 minutes.
Serves 4.
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.
Combine drained and flaked salmon with crushed crackers, egg substitute, Old Bay, and parsley.
Form into 4 patties.
Sprinkle with pepper.
Add a small amount of oil to non-stick pan to coat, turn burner to medium.
Add patties, saute until browned, approximately 2-3 minutes on each side.
Garnish with lemon wedges and tartar sauce.
In a large bowl, combine the thawed hash browns with the onions. Mash with a fork until the mixture holds together. Add the salmon, eggs, dill, mustard, pepper and salt, then mix well. Form the mixture into patties, then roll them in the breadcrumbs to coat.
In a large skillet over medium-high, heat the oil. If necessary, use half the oil and cook the patties in batches. Place the patties in the pan and cook until well browned and heated through, 2 to 3 minutes per side. Serve topped with sour cream.