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.
lices on prepared pan. Place salmon on top. Press crumb mixture
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
Season salmon fillets with salt and pepper.
ail and fins of the salmon with kitchen scissors and pat
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.
baking sheet.
Rinse salmon; pat dry with paper towels
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
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 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 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.
f grated ginger. Place the salmon in a shallow nonmetallic dish
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.
or 2 minutes.
Add salmon, salt, and pepper to taste
Flake salmon and remaining ingredients into buttered 1 1/2-quart casserole.
Bake at 350\u00b0 for 30 minutes.
Serves 4.
0-40 minutes or until salmon flakes easily when prodded with