Cook macaroni until tender.
Cook onion in fat until tender. Add flour and blend.
Add milk and cook over low heat until thick. Stir in chicken soup.
Add remaining ingredients.
Pour into greased casserole.
Bake in oven for 30 minutes at 350\u00b0.
May substitute 6 1/2 or 7 ounce can tuna for the jar of canned salmon.
put in potatoes, onions, and salmon. Add enough water to cover
arinade as possible from Gravad Salmon. If very salty, rinse
Drain canned salmon and carefully remove all bones,
sing silken tofu, freeze it for at least 72 hours.
For the Salmon: Cut the salmon 8 slices, crosswise and lay
For the limed sour cream: Combine
Butter or spray a 9 x 13-inch glass baking dish. Fill dish 1-inch deep with cracker crumbs, crusty sourdough, herbal bread or whatever you have on hand. Flake over a layer of home canned salmon. Add a layer of sweet onion and diced celery. Put another layer of bread. Layer cheese if you like. Pour milk (fat-free is fine) until halfway up the dish. Bake 1/2 to 3/4 hour at 350\u00b0, covered. Remove foil to crisp up top.
FOR JERK SALMON:
Combine all wet
large bowl, crumble the canned salmon and if you prefer remove
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 Salmon:
Preheat oven to 350\
25\u00b0F.
Combine the salmon with the butter.
Add
ngredients for sauce to be mixed separately.
Mix together salmon, chopped
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
Line pie pan with pastry.
When steaming rice, add the chopped onion.
When rice is done, mix with canned salmon, including the juice from the canned salmon.
Mix well.
Pat 1/2 rice and fish mixture in unbaked pie shell.
Press quartered hard-boiled eggs in crust; seal edges well.
Cut steam vents in top crust.
Bake 1/2 hour for canned salmon.
Bake 1 hour for the fresh salmon, or until well browned.
Serve as a main dish.
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.
dd the flour and cook for a minute or two.