Place oven rack in topmost position and preheat oven to broil.
Drain the canned salmon of all liquid. Mix together the salmon, wasabi, mayonnaise, pickles, and tomatoes. Open the rolls and lay out on a baking sheet. Spoon 1/2 cup of the salmon mixture onto the bottom of each roll. Place one slice of cheese on top of the salmon mixture and broil in the preheated oven until the cheese melts and the top sides of the rolls begins to brown.
Mix the creme fraiche, chives and shallots in a small bowl. Season to taste. Spread half the bread slices with creme fraiche mixture. Top with salmon, then sandwich with remaining bread.
Using a sharp serrated knife (or electric knife), trim crusts. Cut each sandwich into three long fingers. (The trick to tidy-looking sandwiches is to use a fast sawing action, without applying pressure to cut the sandwiches.)
Cover sandwiches with lightly dampened paper towel, then plastic wrap. Refrigerate until ready to serve.
lice of smoked salmon.
Fold the smoked salmon into a square
In bowl, combine Salmon with next 4 ingredients; blend well. Evenly spread salmon mixture on 2 slices of bread. Top each with a lettuce leaf and a slice of tomato. Stack on top of each other face up, then top with third slice of bread. Secure with toothpicks and cut into triangles. Makes one club sandwich.
Lightly toast the bread. Spread with the cream cheese.
Fill with the papaya, smoked salmon, parsley, caviar and dill. Cut diagonally to serve.
In a bowl using a fork mash the salmon with mayonnaise and lemon juice.
Add in green onions, celery, lemon pepper and seasoned salt.
Cover and refrigerate for at least 2 hours or more.
Toast bread slices, then lightly butter 1 side of each slice or you may leave the bread dry.
Place a lettuce leaf over 3 slices of buttered toast.
Scoop the salmon mixture onto the lettuce then spread.
Top with 2 thinly sliced tomatoes.
Cover each with a bread slice.
Slice in half and enjoy!
Toss cubed salmon in cumin and chili powder.
Place the canned salmon into a mixing bowl
break the salmon into smaller pieces with a fork.
Add the rest of the ingredients (except cheese and bread), mix together evenly and set aside.
Put the cheese and the salmon salad mixture on the bread.
Grill, either using a Panini maker, fry pan, or under the broiler. I use our Panini maker....
Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.
Brush salmon with 1 tsp olive oil and sprinkle with salt and pepper; grill or broil until browned and desired doneness, about 10 minutes.
Mix remaining 1/2 tsp olive oil, mustard, brown sugar, soy sauce, and water; plate each serving with bread, top with arugula and salmon, drizzle with mustard sauce and serve.
MAKE THE BRECHAMEL SAUCE:
Melt the butter in a saucepan
Combine mayonnaise and mustard.
Toast bread if desired and spread each slice with mustard mixture.
Pile roast salmon, cheese, and lettuce on one slice of bread; top with second slice and enjoy!
Spray 7 1/2 x 24 1/4-inch pan with Pam; set aside.
Drain salmon; reserve liquid (save bones and crush for free calcium). Flake salmon; add bones and vinegar.
Add enough water to 1/2 to salmon liquid.
Add all ingredients and mix thoroughly.
Pack into prepared pan; bake in 350\u00b0 oven for 1 hour.
Leave salmon in pan 5 minutes before unmolding.
In a cup or bowl combine seasoning (cajun seasoning - salt) and rub over salmon -- you will have extra for another purpose.
Cook salmon in the oil in a grill pan or skillet over medium high heat for 3-5 minutes, turn and cook other side for 3-5 minutes.
In a small cup blend marmalade and lime juice; swirl in the skillet until melted; turning fish to glaze on all sides and cook until salmon is cooked through and begins to flake.
Toss the diced zucchini with the lemon juice, olive oil, and pepper.
Fold in the salmon.
Add in the parmesan; the fattiness and umami will cut through the acid of the lemon juice.
Fold in the yogurt.
Open salmon and drain juice.
Set aside.
Remove bones. In mixing
bowl
mash salmon well.
Add beaten egg to salmon; mix well
with
fork.
Add
juice
from
salmon
to flour and pepper. Add
cracker
crumbs
to
flour
mixture, then add to salmon. Melt shortening in frying pan and fry salmon patties. Fry to golden brown.
he oven's broiler.
Melt butter in a skillet on
In large saucepan, saute chopped onion in oil.
Add salt and pepper.
Add milk on low simmer.
Drain salmon liquid; add to onion and milk.
Preheat oven to 350\u00b0F.
Slice the croissants in half horizontally and warm in the oven for 5-6 minutes.
Over low heat, melt the butter in a small pan.
Beat the eggs in a bowl adding salt and pepper to taste.
Transfer the eggs to the pan and cook for 2 minutes, stirring constantly.
Remove from the heat and stir in the cream and smoked salmon.
Spoon the smoked salmon mixture into the warmed croissants and garnish.
go through the whole recipe here, but you can use