dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
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.
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.
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.
s absorbed.
Stir in salmon and 1/2 cup half
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.
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.
In saucepan, melt butter, saute onion, green pepper and celery until tender.
Stir in flour, salt and pepper.
Remove from heat and gradually add milk.
Return to heat and cook, stirring constantly, until thickened.
Add salmon which has been flaked and the soft bones crushed.
Stir in pimento at this time.
Simmer until serving temperature.
Makes six 8 ounce servings.
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.
Saute the onion& celery in the butter until the onion is translucent.
Stir in the flour, dill, salt, garlic, Worcestershire sauce, and pepper.
Add milk, stir until mixed well, cook until thickened.
Flake the salmon and stir into the bisque, add shrimp.
Heat through.
Season to taste.
Serve with two slices of lemon floating on top.
go through the whole recipe here, but you can use
Make into puree:
1/3 can salmon with small amount of milk in blender to make puree.
Use entire cans; make in thirds, as directed.
Saute scallops in butter and enough water to \"pouch.\" Cut scallops in half before sauteing.
Pour hot milk (enough to cover crab meat) over crab.
Set aside.
Saute onion and celery in butter (chop both fine).
br>To Assemble
Brush salmon filet with olive oil and
ogether all marinade ingredients. Place salmon in marinade and gently toss
Smoke the salmon steaks over medium heat, using
Refrigerate until needed.
For salmon:.
In a small bowl
o cool.
Flake the salmon and add to the bowl
ie plate.
Toss the salmon and cheese with the flour