ranslucent, about 5 minutes. Add salmon and cook for 5 minutes
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
smoked salmon, tomatoes (break up tomatoes while putting them in the soup
rom heat source.
Put salmon skin side down in a
Preheat oven to 350\u00b0.
Cook macaroni in 6 cups boiling, salted water for 12 minutes.
Drain, but do not rinse.
While cooking macaroni, combine mushroom soup, evaporated milk and pimento.
Add liquid from salmon, the salmon flaked in large chunks and bones removed and half of grated cheese.
Mix well and stir in cooked macaroni.
Turn mixture into an oiled 6 cup baking dish.
he bacon and fry in soup pot until crisp. Remove bacon
n large bow combine, egg, salmon, bread or cracker crunbs, cheese
In a large pot, heat on high 1 1/2 quarts water.
Once boiling, add Ramen noodles; reduce heat to keep water at a slow boil.
Add salmon and carrots.
Continue to cook for 3 to 5 minutes; if noodles bubble up, either reduce heat or add frozen vegetables.
If not, then add frozen vegetables and cook for 3 to 5 minutes.
Turn off heat.
Add contents of 2 packages of seasonings that accompany the noodles, or less to reduce salt intake.
If you'd like your soup even a bit thinner or
Preheat oven to 375 degrees F (190 degrees C).
Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet.
Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets.
Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.
hick back in soup w/rest of canned soup from refrigerator.
Drain salmon and mash.
Add next 4 ingredients and mix lightly.
Split and toast bagels.
Spread each bagel half with soft cream cheese and top with salmon mixture.
Garnish with dill and thin tomato slices.
Serve open-faced.
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
Place salmon into the prepared baking dish. Stir barbeque sauce, mustard, white wine, soy sauce, and maple syrup together in a small bowl; pour mixture over salmon.
Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.
br>Drain and save salmon liquid.
Mix salmon, rice, onions and
Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.
serving plates.
Remove salmon from oven when done and
Combine first seven ingredients in bowl. Stir in salmon, egg and 1/3 - cup breadcrumbs. Form mixture into four balls, I use an ice cream scoop and it makes 4 perfect patties. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 - inch thick. In skillet, melt butter over medium heat. Fry three to four minutes per side or until golden brown.
utter. Reheat gently.
Ladle soup into serving bowls and top
Drain salmon and flake into bowl; stir in onion, egg and bread crumbs.
Mix.
Form into 1/2 inch thick patties; fry in a little oil until crisp and golden on both sides.
Turn only once while frying.
Serve with lemon.