side.
Step 3: Place salmon, dill, chili sauce, salt, soy
Drain salmon.
Combine with egg, oats, onion, parsley, lemon juice, mustard, salt and pepper.
Form into 4 patties.
Pan-fry in small amount of oil until golden brown on both sides.
Spread Gulden's Salmon Burger Sauce on buns.
Place lettuce, tomato and salmon patty on bottom half of each bun.
Top with Salmon Burger Sauce and parsley on the top half of bun.
Makes 4 servings.
Combine salmon, oats, eggs and curry powder in a bowl.
Mix well.
Divide the mixture into 4 equal portions.
Shape each portion into a 8cm patty.
Heat a large non-stick pan and spray with cooking oil.
Add the salmon patties and cook for 3 minutes each side or until browned and cooked through.
Serve with minted yoghurt (combine 200g plain yoghurt with 1/3 cup finely chopped mint), if desired and vegetables.
n the fridge).
Put salmon fillet, skin side down, on
In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
n salad bowl.
Drain salmon and fluff with a fork
Coarsely chop the salmon with a knife.
Place
Drain salmon; flake.
Combine ingredients; mix well.
Form into 4 or 5 patties.
Pan-fry in small amount of oil until lightly browned on both sides.
Serve on toasted hamburger buns.
Top with favorite condiments.
he first 5 ingredients; add salmon. Seal bag and turn to
uice. Thinly slice the smoked salmon.
ASSEMBLY: Cut the rolls
25\u00b0F.
Combine the salmon with the butter.
Add
When you get to the salmon start to pulse till all
br>To Make The Blackened Salmon: Rinse salmon with water and place
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
Mix salmon, bell pepper, olive oil mayonnaise,
ntil dissolved; add tarragon. Place salmon in the brine, adding more
nd top with the salmon fillet. Season the salmon with salt and
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.