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.
ith red onion. Lay a salmon fillet atop each pile of
ll marinade ingredients.
Cut salmon into bite-sized pieces.
25\u00b0F.
Combine the salmon with the butter.
Add
Pre-heat oven to 300 degrees.
On a piece of foil layer; sliced Potatoes, pats of Butter (don't be shy), sliced Red and White Onions, Carrots, more Butter pats, Sour Cream, Dill, then Salmon filet, skin side up. Top with slices of Lemon.
Tightly close foil using Dutch fold lengthwise and roll up ends.
Place in oven for 45 minutes. Place pouch on plate and serve with wild rice.
Note: If using fillets 1/2\" thick, you may want to quick blanch the sliced Potatoes and Carrots so they will not be too crunchy.
Preheat the oven to 400\u00b0F Combine the onion, garlic, tomato and herbs in a bowl with the wine.
Place the salmon in a bowl and pour over the marinade. Leave for 5 minutes.
Lay out 2 large sheets of baking parchment on a baking tray and put a piece of salmon in the centre of each. Spoon over the marinade and cover the fish with the paper to make a packet. Place in a dish and bake for 5 minutes. Open the pouch and serve.
Lay the salmon filets in a shallow glass
Rub fish with butter, basil and garlic.
Add hot sauce (3-4 drops per slice, depending on your taste).
Top each fish with 2 slices of tomato, 2 slices of lemon, a bay leaf, and salt and pepper to taste.
Wrap in silver foil to create a steam pouch. I put in 2 fillets per pouch.
Bake on 350 degrees for 30-35 minutes.
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.
br>To Make The Blackened Salmon: Rinse salmon with water and place
easpoon olive oil each. Place salmon skin-side down in the
Cook broccoli according to package directions. Snip corner off pouch and drain butter sauce into saucepan. Add soup, milk, Swiss cheese and lemon juice. Cook and stir over medium heat until smooth. Drain and flake salmon. Arrange broccoli in 2-quart oblong baking dish. Place salmon over broccoli. Arrange mushrooms on salmon; top with sauce. Bake at 375\u00b0 for 20 minutes. Serves 6.
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs.
Form mixture into 6 to 8 balls.
Roll salmon balls in remaining bread crumbs; flatten into cakes, about 1/2-inch thick.
Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.
Makes 4 servings.
Place the salmon pieces into a mixing bowl.
Mix all ingredients except crescent rolls and eggs.
Roll crescent rolls into one large rectangle, pinching together perforated seams.
Put half of the salmon mixture on top of crescent roll.
Sprinkle with hard-boiled eggs.
Put remaining salmon mixture over eggs.
Bring sides of crescent roll up and over to form a loaf.
Pinch together and place on a baking pan that has been sprayed with cooking spray or on a preheated baking stone.
Bake at 375\u00b0 for 20 to 25 minutes.
Serve with creamed peas over slices of salmon loaf.
nd top with the salmon fillet. Season the salmon with salt and
power.
Stir in crumbled salmon, scallions, lemon juice, sugar, onion
n foil making a pouch.
Place salmon filets on remaining half