In a medium size sauce pan add cornstarch, broth, pineapple
b>sauce, soy sauce, oil, and sake; add the salmon fillets. Leave to marinate for
Season salmon fillets with salt and pepper.
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!
Mix biscuits according to directions on package.
Roll into oblong shape.
Brush with melted butter or margarine.
Sprinkle with dehydrated onions, lemon juice, lemon pepper, paprika and parsley or cilantro.
Add cleaned, flaked salmon.
Roll in jelly roll fashion and slice about 1-inch thick.
Place on baking sheet and brush with melted butter or margarine.
Bake according to package directions for biscuits.
Serve with Cheese Sauce for Salmon Rolls.
Peel cucumber, cut in half and seed.
Dice the seeded cucumber.
In pan cook cucumber and water (shaking or stirring to prevent burning) for 2 to 3 minutes.
Cool slightly.
Put cucumber in bowl and add rest of ingredients.
Stir and cool.
Cook salmon in your favorite way.
Serve with sauce.
Cook onion in butter until tender.
Add other ingredients and simmer 30 minutes.
Place salmon pieces on barbecue, skin side down.
Brush sauce on salmon and cover with foil.
Baste often. Cook until fish flakes.
To warm water add Hollandaise sauce (use a fork to blend in the powder).
Bring slowly to a simmer, stirring until the sauce thickens; use a \"Dover\" beater to smooth it if necessary.
Add a teaspoon of dried tarragon, stirring.
Just before serving, add an equal volume of sour cream, stirring.
This may be used as a hot or cold sauce.
Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.
Mix together mustard, honey, soy sauce, lime juice, rice wine vinegar,
ell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
Season salmon with salt and pepper.
inch baking dish. For bechamel sauce, melt 3 tbsp butter
For relish:.
Combine the tomatoes,
Pat salmon dry.
In small bowl,
(For the Poaching liquid, use the
TTIES: Drain liquid from salmon and reserve for sauce.
Remove bones and
f fork and cook until sauce thickens, stirring often, 3 to
tamarind, jalapeno, brown sugar, BBQ sauce, and sriracha in a small