ouldn't let me put \"salmon skin only\" but it is
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.
b>and pepper. Heat large nonstick skillet over medium-high heat. Add salmon
Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white
ns, until tender. Add flour and cook, stirring, 1 min.
nsistency of breadcrumbs. Add herbs and mustard then add egg yolk
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.
Combine salmon and mayonnaise in a medium bowl. Season.
Drizzle avocado slices with lemon juice.
Spread bread with butter. Sandwich salmon mixture, avocado and spinach between bread slices. Season to taste. Cut sandwiches in half to serve.
Bring a medium saucepan of salted water to a boil on high heat. Add asparagus and blanch for 30 seconds, or until bright green. Drain and refresh in iced water. Drain well. Halve lengthwise and cut into 2-inch lengths.
Combine asparagus, endive and onion in a large bowl. Flake salmon over and toss gently to combine.
For the dressing, whisk remaining ingredients in a small bowl. Season to taste. Just before serving, drizzle dressing over salad.
In a small bowl, combine mayonnaise, sour cream, and white wine vinegar and season to taste.
Toss apple in lemon juice to prevent browning. Add celery and mayonnaise mixture and toss to combine.
In a separate bowl, toss salad greens with olive oil and balsamic vinegar.
Spoon apple and celery mixture on four serving plates. Top with salmon slices and salad greens. Serve with slices of crusty bread.
0 mins. Remove the paper and filling. Bake for a further
ray. Line with parchment paper and fill with pie weights. Bake
Beat the eggs and milk in large bowl. Stir
Cook the pasta in a large saucepan of boiling salted water according to package directions; drain. Rinse under cold water and drain again.
Meanwhile, boil, steam or microwave the asparagus until just tender; drain. Rinse under cold water and drain again.
Combine the pasta, asparagus, salmon, watercress and onion in a large bowl.
Whisk the remaining ingredients in a small bowl. Drizzle the dressing over the pasta; toss gently to combine.
Heat oil in a large frying pan over high heat. Cook salmon for 2-3 mins per side, until golden. Let cool for 5 mins then flake with a fork.
To make dressing, whisk all ingredients together until combined. Season to taste.
In a large bowl, combine mixed greens, avocado, salmon, onions and 1/2 the dressing. Arrange on serving plates. Top with eggs and dill. Drizzle with remaining dressing.
In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
Cook for about 4-5 hours on LOW.
When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
Add the salmon, spices, and 1/4 cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.
In a large salad bowl, combine arugula, salmon, eggs and dill.
To make the dressing, whisk together oil, lemon juice and capers in a small bowl. Season to taste. Pour over salad. Toss to combine. Serve with crusty bread.
Arrange bread in spiral pattern in a buttered 9 in pie plate, arranging edges to form a crown.
Sprinkle 1/2 C cheese over bread in bottom of the plate.
Whisk together eggs, milk, salt and pepper until well combined.
Stir in salmon, onions and remaining cheese.
Bake at 350 F for 35-40 mins or until center is set. Check after 15-20 minutes.
Flake salmon; reserve.
In small bowl, combine well all the ingredients except salmon, pecans and parsley.
Stir in flaked salmon and chill for about 30 minutes.
Roll salmon mixture into 1 large or 2 small balls.
Roll ball or balls in mixture of chopped pecans and parsley.
Wrap in waxed paper and chill until ready to serve.
Serve with crackers.
>salmon into 2-inch chunks. Fold the lemon coins in half and