Rinse salmon and place in a container
Fry enough bacon for 3 tablespoons bacon grease.
Cook potatoes and onions well covered in water until half done.
Add juice from salmon and bacon grease.
Crumble bacon into stew; salt and pepper to taste.
Add a heaping tablespoon of catsup and chunks of salmon.
Break 4 eggs onto top of stew.
Cook 15 minutes.
Believe it or not, it is delicious!
Serves 3 to 4.
rying pan and cook the salmon for 5 mins, turning. Season
b>stew, heat 2 tbsp oil in a saucepan and cook the salmon
dd the whole can of salmon and the can of tomatoes
Remove skin and bone from salmon.
Mash salmon into pieces, then add salt, pepper, margarine and milk.
Bring to a boil, then remove from heat and enjoy.
Tastes like oyster stew, only better!
Drain juice from salmon into saucepan.
Add enough milk and water to make desired amount (quart, gallon, etc.).
Bring to a boil; salt and pepper to taste.
Add a little butter, if desired. Add flaked salmon.
Return to boiling point.
Add thickening just like Chicken Stew.
In a large saucepan or soup pot, clean and place salmon.
Then add milk, water and butter.
Season to taste.
Cook on medium for about 15 to 20 minutes.
Pour over crackers (oyster), if so desired.
Tastes like oyster stew, but a little meat in every bite.
Stew potatoes and onion until done; add salmon, butter and salt and pepper to taste, then add as much milk as desired.
Bring to boil the potatoes and onions; simmer until tender. Add the rest of the ingredients.
Pour broth from salmon into stew.
Simmer for 10 to 15 minutes.
Cook the cut up onion and margarine in a small pot.
Drain can of salmon.
Dump salmon in a bowl and take the bones out if you desire.
Mash the salmon up a little and cook a while in the pot of onion and margarine.
Put milk in a bigger pot and start to warm.
After salmon and ingredients have cooked a little while, dump into milk and serve when it gets hot enough.
Add salt and pepper to taste.
Brown onions.
Drain and debone salmon.
Break salmon apart and mix onions, salmon, eggs, potatoes and water.
Cook until potatoes are done.
Add can of milk and simmer.
Drain, skin and debone salmon (only use pink meat of salmon). In a large saucepan saute diced onion in melted margarine until tender.
Stir in salmon and milk.
Heat over medium heat until hot.
Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato and cook until softened, then add the salmon. Flake the salmon and continue cooking for 3 minutes. Stir in water, bay leaf, salt, pepper, and fish sauce. Bring to a simmer. Cover and cook for 20 minutes.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
hile these are cooking, put salmon in 4-quart saucepan.
Cook bacon; drain, crumble and set aside.
Slice onion and saute in bacon drippings.
Add potatoes; cover with water and cook until tender.
Add crumbled salmon and milk; scald until hot. Salt and pepper to taste.
Garnish individual servings with bacon and cheese.
Wash, peel and dice potatoes. Boil in large pot with potatoes fully immersed, but just covered in water. Add onion and margarine. Cook until these are tender, but not mushy.
Add canned vegetables, ketchup and tomato juice.
Bring to boil, stirring often for 10 minutes. Add salmon.
Heat milk; add salmon and rest of ingredients.
Simmer for a few minutes.
Put milk and canned milk in heavy 4-quart pan.
Add butter or margarine.
Heat until real hot, but not boiling.
Debone salmon; remove skin.
Crumble salmon real good.
Add to milk mixture. Leave heat on for a few minutes, but do not boil.
Add salt and pepper.
Serve with saltine crackers or oyster crackers.