For relish:.
Combine the tomatoes,
stuff salmon tightly in canning jar place
alt and pepper and refrigerate for at least 4 hours to
When I was learning to cook, my mother started me on this recipe for salmon patties.
You can add a little more seasoning if you like, but this will surely get you started on something simple yet a delight to eat.
Hint:
Prepare side dishes of sweet peas and macaroni and cheese.
A great combination!
For Creamy Tartar Sauce: Combine all
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Combine in blender salmon, tomatoes, onion, parsley and chicken stock.
Simmer this for 20 minutes.
In separate pan, melt butter.
Add flour and stir in milk.
Add salt and paprika.
Add milk mixture to salmon mix once it's smooth and boiling.
Do not let bisque boil.
Makes 8 cups.
In pot, melt butter and saute onion and celery until tender, stirring occasionally.
Stir in flour and paprika and cook for 1 minute.
Stir in water, salt, dill weed and bouillon over medium heat.
Cook, stirring constantly, until mixture thickens and is smooth.
Remove from heat and fold in salmon.
Return mixture to heat; stir in half and half and add sherry.
Heat bisque until hot.
Before serving, garnish with celery leaves.
cut the salmon into 3/4\" pieces, set aside.
in a large saucepan melt butter.
add mushrooms and leeks, cook until tender 5-10 minutes.
stir in chicken stock, dill, pepper to taste, bring to a boil.
combine half& half with cornstarch, stir into mushroom mixture.
lower heat to medium, cook until thickened and bubbly.
add salmon, cook 4-5 minutes until salmon flakes easily.
add dry sherry.
garnish with extra dill, if desired.
Saute onion in butter; add flour.
Add tomatoes and condiments; cook slowly for 10 minutes.
Add salmon and liquid and milk.
Heat over low heat for 5 minutes.
Serves 6 to 8.
Melt butter.
Add onion and saute until clear.
Add flour and cook until light brown.
Add water, tomato puree, salmon
and parsley.
Simmer for 5 minutes.
Add milk and simmer for 15 minutes.
Before serving, add pepper and salt to taste.
Serves 6.
Melt butter in a large pot. Add leeks, mushrooms & garlic. Saute' for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for approximately 3 to 5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish w/fresh dill sprigs.
s absorbed.
Stir in salmon and 1/2 cup half
Combine first six ingredients (salmon, tomato juice, celery, onion, water and parsley) and simmer fifteen minutes.
Add the next six ingredients (baking soda, honey, salt, pepper, butter and cornstarch).
Mix well until the butter has completely melted and thin with milk. Using less or more milk for the consistency you like.
Place contents of can of pink salmon (oil included) in saucepan.
Add canned tomatoes, chopped onion, parsley and water. Simmer these ingredients for 20 minutes.
(For the Poaching liquid, use the
For the marinade and fish: Combine
Tired of cooking the same old way?
Polly Wilson shared this recipe with me for salmon steak.
(The recipe was given to her by a Danish woman over a Montreal fish counter!)
Put a salmon steak on slightly greased aluminum foil and sprinkle with dill weed. Drop a few drops of water on top to steam.
Seal foil tightly, making a \"tent.\"
Put on top rack of dishwasher and run through 2 dryer cycles and it will be perfectly baked!
For the salmon cakes, boil or steam the