In medium bowl, beat together eggs, milk and soup.
Stir in croutons, flaked salmon, green pepper and onion.
Pour into buttered 11 3/4 x 7 1/2 x 1 3/4-inch baking dish.
Sprinkle Parmesan cheese over top.
Bake at 350\u00b0 for 45 minutes or until set in center.
For the Salmon: Cut the salmon 8 slices, crosswise and lay
f your leftover ham.
Cook on medium heat for 20 minutes
FOR JERK SALMON:
Combine all wet
For the Salmon:
Season salmon fillets on both sides with
For the Salmon: Preheat the broiler.
In
For the salmon en papillote:
Preheat the
For the limed sour cream: Combine
For the Salmon:
Preheat oven to 350\
cover, and let sit for 5 minutes. Fluff with fork
ie plate.
Toss the salmon and cheese with the flour
he skin side of the salmon fillets with some olive oil
Add 25g of Butter to a small sauti pan.
Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
Make a space for the salmon in the pan, add wine and fish stock.
Poach for 4-5 minutes, take out fish and keep warm.
Reduce cooking liquid by two thirds, take out mushrooms.
Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
Return mushrooms, add broad beans and peas, check seasoning.
Place salmon on plate with sauce to the side I found this recipe on a site among others.
e boil and boil rapidly for 10 minutes. Then reduce
large bowl flake the salmon into fine flakes, combine with
DIRECTIONS FOR POACHED SALMON: In a very large
nd parsley. If using canned salmon, carefully remove and discard the
(For the Poaching liquid, use the
reezer for 30 minutes.
Next use 2 can of salmon. I
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.