Combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg and add to salmon mixture.
Mix well.
Shape into loaf and place on shallow baking pan or in small loaf pan. Bake at 350\u00b0 for 35 to 40 minutes.
Serve with Sauce Piquant.
Combine salmon, tomatoes, onions, 2 tbsp of
n the center. Beat eggs with milk then pour into the
ower, for keeping salmon warm while making sauce.
Put flour on
In a large bowl, mix all brine ingredients thoroughly.
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
Rinse thoroughly after brining.
Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
Lay salmon fillets on smoker rack skin side down.
Cook in smoker at 165\u00b0F for 3-5 hours.
Cooking time will depend on the thickness of your fillets.
ide of each piece of salmon with curry paste Set aside 10
ngredients except salmon, in saucepan over moderate heat, stirring with a wire
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
n a plastic bag, add salmon and press mixture into the
b>sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon
Preheat the grill to medium-high heat. Line the grate with perforated non-stick foil. Combine 57 sauce with butter, Worcestershire sauce and garlic. Brush half this mixture over salmon.
Grill the salmon, basting with remaining sauce, for 4 to 5 minutes per side. Toss the apples, onion and dill with the lemon juice, oil, salt and pepper. Slice rolls in half and toast lightly on the grill.
Place a leaf of lettuce on each halved roll, top with a piece of salmon and equal amounts of slaw.
Chop salmon by hand or with processor till chopped but not
To make sauce:
Combine ingredients in a
Make the Sauce: Place yogurt in a strainer lined with cheesecloth or papper
owl; cover and chill.
Salmon Cakes:
Heat 1 teaspoon
y remaining water then season with salt and pepper and
n a bowl and processed with my hand blender, worked just
Salmon:
Place oil, 3 tablespoons lemon juice, barbecue spice, basil, marjoram, salt and pepper in a jar and shake well.
Arrange salmon in a casserole in a single layer.
Top with sauce and cover.
Refrigerate about 4 to 6 hours, turning occasionally. Reserve half of the sauce from salmon and broil steaks 2 inches from heat for about 4 minutes.
Turn and spoon on reserved sauce. Broil about 7 minutes or until fish flakes easily with a fork. Serve steaks topped with avocado butter.
maple syrup, and hot chili sauce in a bowl.\n Watch
Place the salmon in a frying pan and cover with water. Bring to