ightly salt skin side of salmon.
Rub flesh side of
Pre-heat your oven to 450 degrees.
Juice lemon and combine with brown sugar into a medium sized bowl.
Add bourbon until it becomes a spreadable paste. (You might not use all 1/8 cup).
Cover a lipped baking pan with foil. If using fillets place salmon skin side down directly on the foil - do not grease.
Spread bourbon paste on top of your salmon.
Cook on middle shelf for about 20 to 25 minutes or until fully cooked.
Wedge a spatula between the salmon and the skin and remove fillet. the skin will remain on the foil.
Wash the salmon filets and pat dry with
rape two slices of smoked salmon over the leaves and pancakes
Cook the pasta according to directions on the package.
While the pasta is cooking, prepare the sauce:
Heat the oil and add the red pepper strips, cook 5-7 min over med-high heat.
add in the garlic and cook another minute.
Add the heavy cream and bring to a boil.
Add in the shredded cheese and stir until well combined.
Place the pasta into a large bowl, add the peas, the salmon broken into pieces, and the sauce. Combine very well.
Eat and enjoy!
Put the salmon fillets in a small frying
1.To prepare salmon cakes: Flake salmon into a bowl, removing any
Mix salmon, almond meal, eggs, 1 tablespoon olive oil, salt, and pepper together in a bowl. Form mixture into patties, 1/2 cup per patty.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned and heated through, about 5 minutes per side.
ntil serving time.
Rinse salmon; pat dry. Cut fillets into
Combine salmon, flaxseed meal, egg, salt, and pepper in a bowl. Mix well and form into 4 cakes.
Heat olive oil in a pan over medium-high heat. Fry salmon cakes until browned, about 4 minutes per side. Let sit about 2 minutes.
Drain salmon; remove skin and bones.
Mix with rest of ingredients.
Mound on English muffins.
Broil 3 to 4 minutes until cheese is melted.
Saute mushrooms and onions in margarine.
Add flour and herbs; cook and stir 1 minute.
Add milk; cook and stir until thick.
Add salmon, squash, peas, tomato, parsley and wine.
Toss hot noodles with vegetable mixture.
Season to taste with salt and pepper. Garnish with lemon wedges.
Makes about 6 servings.
Low calorie; contains approximately 267 calories per serving.
In large bowl, flake salmon with a fork.
Add diced tomato, mozzarella , watercress leaves and red onion and mix together.
Sprinkle with lime juice.
Mix in the Vegannaise well.
Add cumin, pepper to taste.
Sprinkle with the Eden seasoning.
ish.
6.\tSeason salmon with salt and pepper
he remaining ingredients, except for salmon, and mix well.
Grill
o a boil and cook wild rice for 30-45 minutes
Cook skin down until the salmon is almost done. Then turning
eens and tuck greens under salmon. The greens and foil
In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
Cook for about 4-5 hours on LOW.
When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
Add the salmon, spices, and 1/4 cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.
dd the reconstituted tomato, cooked wild rice, salmon, cream, and basil and