For relish:.
Combine the tomatoes,
Creamed corn may be substituted for salmon.
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.
put in potatoes, onions, and salmon. Add enough water to cover
celery and red pepper; cook for about 5 minutes, mixing occasionally
Fry the onion gently in the butter until softened.
Add the potatoes, stock and milk.
Simmer until potatoes are tender.
Add smoked salmon and parsley and season well.
Heat everything through and squeeze some lemon juice over.
Thaw salmon if frozen. Pat dry with
ubed potatoes; cook/stir often, for 5 minutes.
Add in
In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
Cook for about 4-5 hours on LOW.
When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
Add the salmon, spices, and 1/4 cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.
and simmer for 15 minutes.
Stir in the salmon, wine, lemon
Rinse fresh salmon; pat dry. Set aside. In
0 minutes. Add potatoes, flaked salmon, peas, corn, and dill; cook
o a boil, then simmer for about 20 minutes.
Meanwhile
Drain salmon, reserving liquid.
Remove skin and bones from salmon, and then flake.
Cook onion in margarine until tender, but not brown.
Add soup and then gradually blend in reserved salmon liquid and milk.
Add undrained tomatoes, salmon, parsley and sprinkling of salt and pepper to taste.
Cover and simmer for 10 minutes. Enjoy!
Drain salmon, reserving liquid for later use and flake salmon. Saute onion, celery, green pepper and garlic in butter.
Add potatoes, carrots, chicken broth and seasonings.
Cover and simmer for 20 minutes.
Add zucchini and cook 5 minutes.
Stir in flaked salmon, reserved salmon liquid, milk and corn.
Heat thoroughly. Garnish.
(For the Poaching liquid, use the