ade well in advance.
Salmon Marinade -- I like this
To make salmon sandwich:
Spread butter on one side of a slice of white bread.
Layer on salmon.
Trim edges, cut into quarters.
Top with a dill garnish.
To make cucumber sandwich:
In a bowl, mix the sliced cucumber with salt and vinegar and set aside.
In another bowl, mix dill and cream cheese.
Spread cream cheese/dill mixture on one side of white bread.
Layer the cucumbers on the bread.
Season with salt and pepper.
Trim the edges and then cut into quarters.
he grate. Evenly coat the salmon with the olive oil.
egrees F.
Season the salmon with Seafood Cajun Seasoning.
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.
Open and drain can of salmon.
Place in a small bowl. You can remove bones, but they are soft and you can mash them in for added calcium.
Add remaining ingredients and mix well.
Place half mixture on slice of buttered bread or toast, you can add lettuce if you like. Then place other slice of bread on top. Repeat. Enjoy.
PS delicious on crackers.so great as an appetizer.
Combine mustard and sugar in small bowl.
Stir in 1 1/2 tablespoons water.
Add soy sauce and 1 teaspoon oil; set aside. Heat a grill or grill pan until very hot.
Brush salmon with remaining oil.
Season with salt and pepper.
Grill for 5 minutes or until browned.
Turn and cook for another 5 minutes.
Spread both slices of bread with the cream cheese, scatter each slice with red onion then lay smoked salmon on top and drizzle with mango chutney.
Top this with the crispy bacon and capers.
Finish with a scattering of snipped chives and season well.
Blend together cream cheese and mayonnaise.
Add fresh dill and season to taste with salt and pepper.
Spread mixture onto a slice of rye bread.
Add smoked salmon and top with other slice of rye.
Cut off crusts and slice into squares or triangles. Sandwiches should be small for finger food.
\"If Teapots Could Talk\" -- If the cook cuts bread in an uneven fashion, it is said to be a sure sign that lies have been told.
Prepare salmon by removing all of the
25\u00b0F.
Combine the salmon with the butter.
Add
food processor, combine the salmon, wasabi, ginger and creme fraiche
For the Salmon: Cut the salmon 8 slices, crosswise and lay
eat and stir in the salmon. Transfer to a bowl and
br>To Make The Blackened Salmon: Rinse salmon with water and place
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.
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
lice of smoked salmon.
Fold the smoked salmon into a square
Drain and flake salmon; mix with mayonnaise.
Trim crusts from bread.
On each of 4 slices of bread, place a slice of cheese (trim to fit), 1/4 salmon mix and another slice of cheese.
Top with remaining bread slices.
Beat eggs with milk.
Coat each sandwich in egg mixture and saute on both sides until browned.
Makes 4 sandwiches.