rom heat source.
Put salmon skin side down in a
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.
Drain the salmon and mash with fork.
Add enough Newman's Own Ranch Dressing that it resembles tuna salad.
Add salt and pepper.
Heat oven to 400\u00b0F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with 1/4 teaspoon each salt and pepper.
Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.
Tip the salmon into a food processor with
garlic, and lemon pepper. Place salmon in the bag, seal, and
Preheat oven to 350\u00b0.
Grease 1-quart loaf pan; set aside. In medium bowl, with fork, shred salmon.
Add butter and eggs; mix until well blended.
Stir in crackers.
In small glass measuring cup, mix buttermilk with baking soda; stir in salmon mixture. Blend.
Spoon mixture into prepared pan.
Bake 30 minutes until set.
Serves 4 to 5.
Very good!
Preheat oven to 350\u00b0.
In medium bowl with fork, shred salmon. Add butter and eggs; mix until blended.
Stir in crackers.
In small glass measure, mix buttermilk with baking soda; stir into salmon mixture until blended.
Spoon mixture into prepared pan. Bake 30 minutes until set.
Makes 4 to 5 servings.
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.
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.
he tapered edges from the salmon filet. Smash the trimmings with
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.
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.
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.
serving plates.
Remove salmon from oven when done and
he flavours to develop.
SALMON:
A few hours before
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.
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
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.
Place salmon fillets in a baking pan.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine Dijon mustard and honey in bowl. Spread over the salmon fillets.
Broil in the preheated oven until the mustard begins to blacken, about 6 minutes.
Turn fillets over; coat with the honey-mustard mixture from the bottom of the pan.
Return to the oven. Broil until mustard begins to blacken and fish flakes easily, about 6 minutes more.