ombine the sauce, pasta and pink salmon in the following manner. I
Drain salmon; reserve 1/4 cup liquid.
In a bowl, combine salmon, egg and onion.
Add flour.
Mix baking powder liquid; stir into salmon mixture.
Make into patties.
Fry in hot Crisco. Serve hot.
Make simple corn bread batter.
Drain can of pink salmon.
Fork the salmon until torn apart.
Add to corn bread batter and add egg. Salt and pepper to taste and add chopped onion, if you like.
Drop by double tablespoons into hot oil in cast-iron skillet.
Turn when brown.
Flake salmon, removing bones.
Add all ingredients together and mix well.
Should be very moist.
Make out into patties and brown both sides in frying pan with cooking oil.
Yields approximately 10 patties.
ight and fluffy. Beat in salmon. Chill several hours for flavors
Finely chop celery, onions, peppers and eggs.
Use a fork to flake the salmon.
Add ingredients to 2 cups cooked and drained macaroni shells.
Add 1/2 cup mayonnaise (Hellmann's).
Salt and pepper to taste.
Serves 6.
Boil potato, peel and mash.
Remove bone from salmon.
Combine all ingredients and mix well.
Brown in hot oil until lightly browned on both sides.
Remove large bones from salmon.
Mix all ingredients together. Mix well.
Fry in hot vegetable oil or lard.
Place contents of can of pink salmon (oil included) in saucepan.
Add canned tomatoes, chopped onion, parsley and water. Simmer these ingredients for 20 minutes.
25\u00b0F.
Combine the salmon with the butter.
Add
br>In large bowl, add salmon, lemon juice, crackers, mayonnaise or
lavour but mainly to add pink colour to the mousse. You
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
o taste.
Add breadcrumbs, salmon, onion, lemon peel and juice
Open and drain cans of salmon. Clean by removing skin and
Place the canned salmon into a mixing bowl
break the salmon into smaller pieces with a fork.
Add the rest of the ingredients (except cheese and bread), mix together evenly and set aside.
Put the cheese and the salmon salad mixture on the bread.
Grill, either using a Panini maker, fry pan, or under the broiler. I use our Panini maker....
etween muffin recesses along with salmon.
Reduce heat to 325
Preheat oven to 425\u00b0F. Grease 2 baking trays.
Melt butter in a saucepan over medium heat. Add flour and cook for 1 min. Gradually stir in milk until smooth. Cook for 3-4 mins, or until sauce boils and thickens. Stir in spinach and 1/2 the cheese. Let cool for 10 mins then stir in salmon, onion and capers.
Place bread rolls, cut-side up, on prepared trays. Spoon salmon mixture over top and sprinkle with remaining cheese. Bake for 10-12 mins, or until rolls are crisp. Serve sprinkled with dill.
Bring a saucepan of salted water to a boil. Blanch peas, 3 minutes, or until tender. Add pasta to saucepan and cook, following packet instructions until al dente. Drain pasta and return to pan. Keep hot.
Meanwhile, in a medium bowl, gently toss salmon, ricotta, peas, chives and lemon juice.
Toss salmon mixture through hot pasta with a good grinding of black pepper. Serve sprinkled with parmesan and lemon zest and drizzled with a little oil, if you like.
Mix beets and vinegar in a glass or ceramic bowl. Season. Let stand for 10 mins. Drain.
Meanwhile, place mashed potatoes, salmon, ginger, cilantro and breadcrumbs in a large bowl. Mash with a fork until well blended. Season. Using damp hands, shape mixture into 4 patties. Heat oil in a large skillet on medium heat. Cook patties for 2 mins on each side or until golden and heated through.
Serve salmon patties in rolls topped with arugula, beets and additional cilantro.