Rinse salmon and place in a container
Pour both bottles of V8, crushed tomatoes, salmon, sausage, and potatoes into a large stock pot.
Saute onions in butter until translucent, then add to pot.
Fry bacon until crispy, crumble, and add to pot.
Season to taste with Texas Pete, salt and pepper, and cook on medium until potatoes are done and flavors have melded. It may be necessary to add water, depending on the consistency that you want.
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.
Drain liquid from salmon into measuring cup.
Add milk to make 1 cup liquid.
Melt margarine, add onion and cook until tender, but not brown.
Blend in flour, salt and Tabasco.
Add milk mixture and cook, stirring constantly until thickened.
Add drained salmon and 1/2 corn flakes to sauce.
Refrigerate or put in freezer for short time until firm enough to form into patties.
Roll in remaining flakes.
Bake at 400\u00b0 for 20 to 25 minutes on greased baking pan.
In 4-quart pan, add all ingredients.
Heat on medium temperature to serving temperature.
Good with southern cornbread!
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.
Mix Salmon, bread crumbs, everglades, parsley, lemon juice, mayo, oil and egg in bowl.
Form into patties of desired size.
lightly oil or grease pan and fry on medium to desire on each side (4 to 7 min) or you can grill if you prefer.
Sprinkle with black pepper if desired and serve with dipping sauce of your choice.
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.