Beat eggs; roll croquette in cracker crumbs, then egg, then cracker crumbs again.
Cook macaroni in hot water until tender. Drain; rinse with cold water.
Combine butter, flour, salt and milk.
Cook until thick; add salmon and macaroni.
Chill and form cakes.
Fry until brown.
heet of aluminum foil, place salmon fillet in the middle with
Drain salmon off.
Mix 8 ingredients in large bowl.
Use small dipper or tablespoon shape like hush puppies.
Deep-fry until golden brown.
Take bones and black stuff off salmon.
Crush cracker crumbs real fine.
Mix all ingredients except corn meal all together. Make into balls the size of small potatoes.
Roll in corn meal. Pat together firmly.
Fry until golden brown.
Place salmon liquid and all in bowl.
Remove bone and skin. Flake with fork.
Add beaten egg and cracker crumbs.
Add baking powder and flour.
Shape into small patties, roll in cornmeal and fry in hot oil or shortening.
Drain on paper towel and serve hot or cold.
Mix salmon, eggs, green onions, celery, jalapeno pepper, onion, bread crumbs, mustard, garlic, cayenne pepper, and dill in a bowl; shape into 5 patties.
Heat oil in a large skillet over medium heat. Tilt skillet to coat bottom of skillet completely with oil. Cook the patties in the skillet until cooked through and lightly browned, about 10 minutes per side.
Open and drain cans of salmon. Clean by removing skin and
25\u00b0F.
Combine the salmon with the butter.
Add
In large bowl stir entire can salmon with the liquid.
Flake the salmon with fork.
Mix eggs or egg whites in bowl.
Add bread crumbs and remaining ingredients together.
Add these to the salmon.
Form patties and shape into cones.
Place in Pyrex dish lightly greased.
Bake 30 minutes at 350\u00b0.
Two minutes before baking is complete, add slices of Swiss cheese on top of each croquette.
br>To Make The Blackened Salmon: Rinse salmon with water and place
Fold chicken soup into salmon and add lemon juice, onions, pepper and coarse cracker crumbs.
Shape into croquettes or patties.
Add milk to the beaten egg.
Roll each croquette in fine cracker crumbs, then in egg mixture and again in the cracker crumbs.
Remove all dark skin, bones, etc., leaving only pretty meat. Mix egg, flour, onions, green onions and baking powder with salmon.
Should use enough flour to hold patties together. Deep-fry until brown or pan-fry until patty is brown on both sides.
This is a light croquette and swells due to baking powder. Do not use over a teaspoonful when deep frying!
Jalapenos could be added for those who have a hot palate.
Drain on paper towels.
Drain salmon; place in mixing bowl. Flake
Heat the oil in a large skillet.
In a bowl, pick out the skin and crush any bones in the salmon.
Then, add in the celery, scallions, egg, and dill; form into 12 log shaped croquettes.
Place the wheat germ on a sheet of wax paper.
Carefully place the croquette into the skillet and cook 4 minutes, or until golden brown.
Serve on the salad greens with the lemon on the side.
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
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.
Mix all together and shape into patties or croquette shape. Pan-fry or bake in oven.
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.