br>In large bowl, add salmon, lemon juice, crackers, mayonnaise or
Prepare salmon by removing all of the
Preheat oven to 450\u00b0F. Lightly grease 2 pizza trays. Place bases on prepared trays. Spread pasta sauce evenly over each base. Bake for 10 mins, or until light golden brown.
Top with tomatoes, squid, salmon, pizza cheese, onion and feta. Bake for 8-10 mins, or until squid is cooked through and bases are crispy. Sprinkle with parsley and chili. Cut into wedges and serve with lemon wedges.
Cook spaghetti according to package directions; drain.
Drain salmon, reserving 1 teaspoon liquid.
Break into small chunks. Combine reserved liquid with oil, vinegar, basil, salt and pepper. Pour over warm spaghetti.
Cool.
Toss with salmon, tomato, celery, cucumber, green onions and parsley, then chill thoroughly. Garnish with tomato wedges and sprinkle with cheese before serving.
Makes 6 servings.
ith two-thirds of the salmon.
Mix the peppers, tomatoes
Add two-thirds of the salmon, then pour over the cream
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Cut avocados in half and scoop out avocado, leaving 1/4 inch rim for shell.
Set aside halved shells.
Reserve avocado and dice to combine with remaining ingredients.
Combine salmon, lemon juice, lime juice, and seasoning and stir gently.
Toss diced avocado, tomato, onion, jalapeno, and cilantro with seasoned salmon.
Fill avocado shells with salmon tomato mixture.
Serve with hot sauce and tortilla chips if desired.
Drain salmon.
Saute onion, carrot, beans, squash and mushrooms for 4 minutes.
Add salmon, tomato, peas, seasonings and cream.
Boil 1 minute.
Remove from heat.
Add spaghetti; toss until thoroughly coated.
Add 2 tablespoons Parmesan cheese.
Combine first six ingredients (salmon, tomato juice, celery, onion, water and parsley) and simmer fifteen minutes.
Add the next six ingredients (baking soda, honey, salt, pepper, butter and cornstarch).
Mix well until the butter has completely melted and thin with milk. Using less or more milk for the consistency you like.
Make your mayonnaise spread with the mayo., capers, zest and lemon juice.
In a stove top smoker, smoke your salmon with alderwood chips. Smoke for about 25-30 minutes or until fish is completely cooked.
Now assemble your panini with the Salmon, tomato, onion, mayo and mozzarella and place in your panini press and cook for about 8 minutes.
Preheat oven to 350\u00b0F (180\u00b0C).
Lightly grease bottom and sides of pie plate, then place pastry crust in pie plate.
Thinly coat the bottom of crust with the mustard (brush it on or spread with a spoon).
Spread salmon over bottom of crust, flaking with a fork.
In a small bowl, beat eggs, creme fraiche, salt, pepper and dill together. Pour over salmon.
Sprinkle as much shredded Swiss cheese as you like over the egg mixture.
Top with tomato rounds and bake for 40 minutes.
Serve and enjoy!
Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
Remove the woody ends from the asparagus and place in a microwave dish.
Mix the other ingredients together in a bowl, ensuring everything is well combined.
Microwave the asparagus on high for one minute.
Spoon the salmon mixture over the asapargus and cook on high for another 30-40 seconds.
Remove and serve.
On a large platter, layer the ingredients in the following order:
tofu, salmon, tomato, onion, bean sprouts, watercress and 1/4 of the green onions.
In a saucepan, combine the salad oil and garlic.
Bring to a boil.
Remove from heat and add the shoyu and the remaining green onions.
Mix well.
Pour the dressing over the salad and serve immediately.
Preheat oven to 180\u00b0C.
Place taco shells on tray and crisp in oven for 6 to 7 minutes.
Peel, stone and slice the avocado.
Brush sides with cold water to prevent discoloration.
Fill taco shells with layers of avocado, lettuce, salmon, tomato and cheese.
Top with hot sauce before serving.
Makes 12 tacos.
Preheat oven to 240\u00b0C (220\u00b0C fan forced).
Lightly grease 2 pizza trays and place the bases on them.
Spread sauce evenly over each base and bake for 10 minutes or until bases a light golden in colour.
Top bases with equal amounts of tomato, squid, salmon, pizza cheese, onion and feta.
Bake for 8 to 10 minutes or until squid is cooked and bases are crisp.
Sprinkle with parsley and chilie and cut into wedges and serve with lemon.
Mash salmon with a fork.
Mix remaining ingredients with salmon.
Pour into prepared baking dish or loaf pan.
Bake 25 minutes at 425\u00b0.