cover and chill.
Place salmon in a food processor; pulse
Heat skillet or griddle to med-high heat.
Spread butter on one side of each slice of bread.
Lay one slice of bread butter side down in the heated skillet/griddle.
Quickly assemble the flaked salmon onto the bread, lay swiss cheese on top of that (this will help hold the salmon together once melted), then the onion, and finally place the other slice of bread of top butter side up.
Once the bread has begun to brown nicely and crisp underneath flip to brown and crisp the other side.
In a large bowl, combine salmon, breadcrumbs, potato, egg, ginger, wasabi
Mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. Dust each patty with cornmeal.
Heat 1 tablespoon oil in a large skillet. Fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. Repeat until all patties are cooked. Garnish each with a lemon slice and a sprig of parsley.
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Empty salmon, juice and all into mixing bowl.
Add egg, flour, salt and black pepper.
Mix.
Add grits and corn meal, mix again.
Should be medium dry.
Add baking powder, mix.
Form into 8 patties.
Pour about 1 inch of oil into a thick bottom fry pan (Emaw uses cast iron).
Heat oil to medium hot.
Fry until golden brown.
Drain on paper towels before serving.
I like homemade tartar sauce with mine!
Drain salmon and debone.
Reserve juice.
Add egg to salmon and mix.
Add flour and mix.
Add baking powder to 1/4 cup juice and beat until it will foam, pour into salmon mixture and stir, mixing all together.
Drop by tablespoon into hot oil.
Fry until brown on one side, then turn.
May drop by teaspoon making small ones to serve with a toothpick.
Pam hands before making patties (easier).
Fry patties in 1/4-inch oil until crusted.
Microwave 55 seconds to ensure egg is well cooked inside patty.
Serve with lemon wedge or white sauce.
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.
Cube salmon in to bite-size pieces
side.
Step 3: Place salmon, dill, chili sauce, salt, soy
About 45 minutes before serving, in a bowl, mix egg, salmon, crumbs, green onion and celery; mix well.
Shape mixture firmly into 6 patties.
In 12-inch skillet over medium heat in hot salad oil, fry patties 5 minutes on each side or until lightly browned. Meanwhile, prepare Hollandaise sauce mix as label directs.
Top each muffin half with salmon patty; spoon on sauce.
Makes 6 servings.
Save salmon juice; remove most of the bones.
Scramble eggs well.
Put the salmon in bowl with onion, bread crumbs and parsley flakes.
Mix well.
If dry, pour a little juice from the salmon into mix.
Make small patties (about 8).
Fry 10 pieces of fat back meat; save grease.
Fry 4 cakes at a time until golden brown.
Eat it by itself or serve over rice or make sandwich.
Makes about 8 cakes.
Combine sour cream, tomato, cucumber, dill weed, salt and pepper; stir well.
Let chill.
Combine salmon, eggs, breadcrumbs, cheese, green onions, celery seed and dry mustard; mix well. Shape into 4 patties; place on a 12-inch glass plate.
Microwave at Medium-high (70% power) 5 to 6 minutes, turning once.
Let stand 2 minutes.
Top each English muffin half with lettuce and a salmon patty.
Spoon sauce over patties.
Yields 4 servings.
Preheat oven to 375 degrees F.
Place hot pasta in a pan.
Add peas, milk, condensed soup, cheese and tarragon.
Place in a greased 12 x 8 baking dish.
Salmon patties: Mix salmon, egg S& P and 1/2 can onions.
Shape into four patties and place on pasta.
Cover and bake for 40 minutes.
Top with 1/2 can onions and bake uncovered for 3-4 minutes.
edium mixing bowl combine all salmon patty ingredients.
Using your hands
Mix salmon and cream cheese; blend well.
Add lemon juice, onion and horseradish.
Mix until well blended.
Can be shaped into log, ball, etc.
Sprinkle with parsley.
Chill, serve with crackers.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over