Put salmon, rice, egg, lemon juice, mayonnaise, onion, salt and pepper in bowl. Toss thoroughly with a fork.
Gently mix in peas.
Serve on lettuce leaves.
Serve with tomato soup and muffins.
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
o accommodate the fish. Place salmon in pan skin side down
trips.
For the Basmati Rice: In a 2-quart heavy
edium bowl, combine crab meat, rice, butter, cream cheese, garlic and
Mix together salmon and liquid, uncooked rice, grated carrot, egg, onion, salt and pepper, chives and curry powder if you want.
Form into 6 balls.
Place in a greased baking dish.
Mix cream of mushroom soup and water together; cover the balls.
Cover with foil paper.
Bake for 1 hour at 375 degrees Fahrenheit.
Recipe says serves 6 but I'm guessing serves 3.
For Salmon, Rice and Pastry: Bring medium saucepan
Preheat oven to 350 deg F.
For Crust: Combine rice, cheese, egg and onion.
Press into a buttered 9-inch pie plate.
For Filling: Drain salmon, reserving liquid.
Break salmon into large chunks and distribute over bottom of rice crust.
Sprinkle broccoli over salmon.
Add enough milk to reserved salmon liquid to equal 2/3 cup.
Combine with eggs, dill, salt and pepper.
Pour milk mixture carefully over salmon and broccoli.
Bake at 350 deg F for 40 to 45 minutes or until a knife inserted near center comes out clean.
et aside.
Cook the rice according to package directions and
In a medium bowl, season salmon with a mixture of lemon
nto a saucepan, add the rice, and bring to a boil
Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.
Flake salmon (remove bones or crush finely).
Combine with rice.
Melt margarine; remove from heat; blend in flour.
Stir in milk and seasonings and cook over low heat until sauce is thickened.
Combine sauce with salmon-rice mixture and place in 1 1/2-quart slightly greased casserole.
Top with cheese.
Cover. Bake in 350\u00b0 oven 30 minutes.
Yields 4 to 6 servings.
00 degreesC.
Place the salmon into a saucepan with just
Combine salmon, rice, onions, bread crumbs, eggs, garlic powder, thyme, red pepper and salt.
Form into balls.
Add green pepper, celery, garlic and tomato sauce.
Pour into baking dish. Drop salmon balls into sauce.
Bake at 350\u00b0 for 30 minutes.
Combine soup, salmon liquid and cheese in a microwave-safe casserole.
Stir well.
Cover and microwave on High for 2 minutes. Stir at 1 minute.
Add salmon, broccoli and rice.
Cover and microwave on High for 8 minutes.
Stir at 2 minutes and at 6 minutes.
Serves 6.
Combine the first 3 ingredients (salmon juice, not salmon) in casserole (microwave-safe) and microwave on High for 2 minutes. Stir after 1 minute.
Add salmon, broccoli and rice to casserole. Mix well.
Cover (vented).
Microwave on High for 8 minutes.
Stir at 2 and 6 minutes.
Serves 6.
Serve with a salad.
Drain salmon, reserving liquid.
Break salmon in large chunks and distribute over bottom of Rice Crust.
Sprinkle broccoli over salmon.
br>Drain and save salmon liquid.
Mix salmon, rice, onions and green