Salmon New Orleans

4 Servings
Salmon American
Quick Marinade Grill Bake Main Dish Salmon American

4 6-8 ounce portions mon
1/2 cup Bourbon
3/4 cup wn sugar
3 teaspoons sauce
1/2 teaspoon ger ground
1/2 teaspoon ck pepper

Stir together all sauce ingredients (everything but the Salmon). Place salmon in non-reactive dish, pour sauce over, and marinate in the refrigerator 30-60 minutes. TO GRILL: Preheat grill to medium-hot. Drain salmon, reserving the marinade. Grill salmon for 4-5 minutes on each side, basting with the sauce, until the fish is cooked to taste. TO BAKE: Preheat oven to 400 F. Marinate salmon in ovenproof casserole and transfer directly to the oven. Bake for 15 minutes.


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Salmon Mouse (Monique)

4 Servings
salmon french
salmon french

1 envelope atin
1 cup heavy am
1 1 5 1/2 ounce can mon; drained and flaked
1/2 cup onnaise
3/4 teaspoon l weed or 2 teaspoons fresh dill chopped
1/2 teaspoon t
1/2 teaspoon rika
1/2 teaspoon hot per sauce
1 bunch ishes
2 percorns
1 on for garnish

MIx gelatin with 1/4 cup of cold water (5 minutes). Add 1/2 cup of of VERY HOT water to gelatin mixture and stir until dissolved (about 3 minutes). Cover and refrigerate until mixture is slightly chilled. Lightly brush fish mold with salad oil. With mixer at medium speed beat cream until soft peaks form. In a large bowl with mixer at medium-high speed, beat everything until smooth. Fold in cream. Spoon into mold. Cover and refrigerate until set (about 3 hours). To serve- slice radishes and arrange as scales.


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Honey Coconut Salmon

4 Servings
Salmon American
Bake Fish Main Dish Salmon American

1 cup ter melted
3/4 cup ey
1/4 cup wn sugar
3/4 cup onut flaked
12 ounce Salmon lets

In a saucepan over medium heat melt the butter and mix in the brown sugar, honey and coconut. Bring to a boil and then remove from heat. Cool slightly and place mixture in a medium bowl. Place the salmon in bowl and turn to coat. Cover and marinate for at least 30 minutes in the refrigerator. Preheat the oven to 375? F. (190 degrees C). Meanwhile, spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish and pour some of the marinade over the top, making sure to get some of the coconut on the top also. Bake for 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes and spoon over the salmon. Serve immediately.


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Salmon Chowder

4 Servings
Salmon Fillet .
Salmon Fennel Corn Fish Winter Soup Salmon Fillet .

4 tablespoons ter
1 medium on cubed
1 medium nel bulb cubed
2 lic cloves cut into chunks
3 tablespoons ur
6 cups fish or seafood ck
1 leaf
1 dashes of asco sauce; to taste
4 waxy red atoes unpeeled and cubed
500 pieces
2 ears fresh n cut off the cob
1/2 cup chopped sley
1 cup heavy am
1 t; to taste
1 per; to taste

1 Melt the butter in a large saucepan over low heat 2 Stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes. 3 Stir in the flour and let cook on low for a minute or two. 4 Stir in the stock and let thicken a bit. 5 Add the bay leaf, hot pepper sauce, and potatoes, 6 6 Cover, and let cook until the potatoes are barely tender, about 10 minutes. 7 Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes. 8 Remove the bay leaf. 9 Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. 10 Bring just to a boil. 11 When ready to serve, ladle into bowls and garnish with the minced fennel fronds.


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Buttery Salmon Patties

4 Servings
Salmon American
Salmon American

2 cans 7.5 oz (or 1 can 15 oz.) mon
1 package Ritz crackers crushed
1/4 cup chopped on
2 s
1/8 teaspoon lic powder
1 salt/per to taste
3 tablespoons ter

Mix together 2 cans (7.5 oz) salmon, 1 package Ritz crackers crushed, 1/4 cup chopped onions, 2 eggs, 1/8 teaspoon garlic, and salt and pepper to taste. Melt some butter in a skillet. Form the patties and place in skillet. When they are nicely browned on one side, add a little more butter in the skillet and flip the patties. Once they have browned on both sides, place them on a paper towel - covered plate to soak off any excess butter.


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Teriyaki Grilled Salmon

Simple, healthy and delicious--just marinate a salmon filet in teriyaki sauce and then grill in foil.



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HYPERLINK \l "BM_1"Teriyaki Grilled Salmon
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HYPERLINK "http://grilling.betterrecipes.com/teriyaki-grilled-salmon.html"target="_blank"> VIEW THE RECEIPT

Salmon Stew

4 Servings
Salmon Southern
Soup/Stew Quick Hearty healthy Fish Seafood

1 can mon skinned and de-boned
1 quart k
1 t
1 per
0.25 stick ter

Put salmon in medium pan. Add milk and salt and pepper. Cook on mediun high stirring constantly. When it comes to a boil reduce heat and simmer for about 10 minutes.


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Salmon Patties

2 Servings
Salmon Southern
Fish And Seafood seafood Salmon Southern

1 can mon
5 crackers
1

Drain salmon and de-bone. Place in mixing bowl. Add egg and crumble crackers in bowl. Mix well. Place frying pan on medium heat and pour in oil to get it hot. Spoon in mixture. Brown on both sides. Makes 8 or 9 parries.


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Smoked Salmon Sandwich

2 Servings
Smoked Salmon Canadian
smoked salmon rye bread Lunch capers sandwich Snacks Smoked Salmon Canadian

1 A few heaping spoonfuls of am cheese
1 A spoonful of tard
1 A handful of chopped fresh l
1 A squeeze or two of on juice
1 A handful of ers
6 slices of sted rye bread
4 oz (125 grams) of sliced smoked mon
1 A few crisp tuce leaves
1 A thinly slices onion

Toss the cream cheese, mustard, dill, lemon and capers into a food processor and process them for a few seconds until they're smooth. If you don't have a food processor, soften the cream cheese for a few seconds in the microwave, then mix it with everything in a small bowl. Spread the cream cheese mixture on two pieces of toasted try. Top each with a thick layer of smoked salmon, lettuce and red onion. Place one pile on top of the other then top the works with yet another slice of rye. Repeat with the remaining ingredients for the second sandwich. Cut in half - corner to corner-and pass them around.


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Salmon Burgers

4 Servings
Fish American
Main dishes Appetizers Seafood Bread Crumb Onion Salmon Green Onion Lemon American Fish Dinner

15 1/2 oz mon ; drained and flaked
2 ; beaten
1 c ad crumbs;dry divided
1/4 c Green on; chopped
2 tb on juice
1/8 ts per
1 c etable oil

In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4" thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med. heat. Add patties and cook 5 min. per side until browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings. Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 min. before using. Makes 1 cup From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Pecan-Crusted Salmon

4 Servings
Salmon Fillets Seafood
Salmon Fillets Seafood

4 ounces each)
2 cups k
1 cup finely chopped ans
1/2 cup -purpose flour
1/4 cup packed wn sugar
2 teaspoons soned salt
2 teaspoons per
3 tablespoons etable oil

Place salmon fillets in a large resealable plastic bag; add milk. Let stand for 10 minutes; drain. In a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish. In a large skillet, brown salmon in oil over medium-high heat. Transfer to a baking sheet. Bake at 400° for 8-10 minutes or until fish flakes easily with a fork.


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Salmon and Sweet Potatoes

Clean up is a breeze with this meal--just wrap seasoned sweet potatoes, onion and salmon in foil then bake until tender.

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Herb-Crusted Salmon

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6 Servings
Fish American
Low Carb Summer Spring Bake Main Dish American Fish Dinner

1/4 cup Dried il
1/4 cup Dried me
1/4 cup Dried gano
1 teaspoon emary crumbled
1 tablespoon ck peppercorns
1/4 cup ur
1 teaspoon t
6 each Salmon lets
SAUCE
1 cup Dry te wine
4 each Sun-dried atoes, drained,
1 tablespoon on juice fresh
1 each Shallot finely chopped
4 ounce garine

Oven temp: 400F / 200C / Gas Mark 6 In a small bowl, stir together basil, thyme, oregano, rosemary and peppercorns. In spice grinder grind the mixture until it is fine (I dont do this, I just use ground pepper and mix the spices well). Transfer mixture to bowl and add flour and salt, mixing well. Dredge salmon in the mixture, coating it well. Arrange salmon on greased cookie sheet, brush with the oil and roast in the middle of a preheated 400 oven for 8 to 10 minutes or until it is just cooked through. Make the sauce: In a skillet combine the wine, tomatoes. lemon juice and shallot and boil the mixture until the liquid is reduced to about 2 tablespoons. Reduce the heat to moderately low and whisk in the butter, 1 bit at a time, lifting the skillet from the heat occasionally to let the mixture cool and adding each new bit before the previous one has melted completely. Sauce should be the consistency of thin hollandaise. Divide the salmon among 6 heated plates and serve with the sauce. Per serving: 371 Calories; 8g Fat (21% calories from fat); 41g Protein; 31g Carbohydrate; 88mg Cholesterol; 1237mg Sodium


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Honey Glazed Salmon

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4 Servings
Salmon American
Sweet savory fish fillet dinner honey salmon Salmon American

1 cup le juice
2 tablespoons ey
4 lets of salmon
1 tablespoon on juice
1 bunch antro chopped
1 Non stick spray
1 Salt and per; to taste

1 Preheat oven to 350°F. Place salmon fillets in a baking dish. 2 In a saucepan bring the juice and honey to a boil and reduce by half. 3 Pour this glaze over the salmon and let it sit for 10 minutes. 4 Spray an oven-proof skillet with non stick cooking spray and place over medium-high heat. Season both sides of the salmon with salt and pepper. Place the salmon in the skillet. Cook for 2 minutes, brushing the top with glaze so that the salmon begins to caramelize. 5 Turn the salmon fillets over and brush with the remaining glaze. Add the lemon juice to the skillet. Transfer the skillet to the oven. Bake for 6 minutes or until the salmon is flaky. 6 Serve over rice and garnish with cilantro.?


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Salmon Tortilla Appetizers

48 Servings
Fish
American
Appetizer American Fish

15 oz mon, canned -- flaked
8 oz am cheese -- softened
4 tb Salsa -- mild or medium
2 tb Fresh sley
1 ts antro
1/4 ts Ground in -- optional
8 Flour tillas -- 8 inch

Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces. Yield: About 48 appetizers. Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


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Salmon Salad

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2 Servings
Fish
American
Salads Seafood Appetizers Celery Onion Salmon Lemon American Fish Lunch

15 1/2 oz Can of mon *
2 ery stalks, **
1/2 on, small
1 tb on juice
1/4 ts l weed
1/2 c Miracle p ***
1 Egg, led, chopped

* I prefer Red Salmon, Pink is alright pick out the dark skin, crush bones and mask the salmon. ** celery- cut into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will work Grate celery and onions. Mix Salmon, onions and celery in medium bowl. Add lemon juice, dill weed,egg mayo, salt and pepper to taste. Mix well all ingredients. Chill mixture thoroughly. This is really good on croissants. Yield approx. 2 1/2 cups From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Grandmas Salmon Patties

8 Servings
Fish
Uncategorized
Seafood Egg Salmon Lemon Milk Fish

2 c mon, boned
1 md
1 c Bread es, soft
1/2 c k
1 ts on juice
1/8 ts per
1/2 ts t
rika
1 md
Cracker crumbs

Combine salmon, egg, bread crumbs, milk, lemon juice, pepper and salt together in a bowl..mix well until salmon mixture can be molded. Let stand in refrigerator for about 15 minutes. Remove from refrigerator and form patties from salmon mixture. Dip patties into beaten egg and then into crushed saltine cracker crumbs. Fry in hot oil until browned. Sprinkle with paprika for color and serve with lemon wedges.


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Spicy Baked Salmon

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2 Servings
Salmon
Uncategorized
Grill Bake Main Dish Salmon Dinner

500 grams mon filets
1 clove lic
2 tablespoons on minced
1 1/2 teaspoons per freshly ground
3/4 teaspooons rika
1/4 teaspoon enne
3/4 teaspoon Dried me
1/4 teaspoon t
1 1/2 tablespoons ve oil

Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon. If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.


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Spicy Baked Salmon

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2 Servings
Salmon
Uncategorized
Grill Bake Main Dish Salmon Dinner

500 grams mon filets
1 clove lic
2 tablespoons on minced
1 1/2 teaspoons per freshly ground
3/4 teaspooons rika
1/4 teaspoon enne
3/4 teaspoon Dried me
1/4 teaspoon t
1 1/2 tablespoons ve oil

Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon. If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.


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Rice Paper Salmon

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6 Servings
Salmon
Asian
Low Carb Low Fat Simple - Easy Main Dish Hors dOeuvres Asian Salmon Dinner

18 ounces mon filets cut into 3 oz. Portions
6 pieces e paper 6 inch diameter
2 tablespoons t chopped
2 tablespoons il chopped
2 tablespoons antro chopped
2 cups bage finely shredded
1/2 cup l pepper Red or yellow
1/2 cup l pepper Green
1 or 2 apeno peppers optional

NOTE: You build the roll "upside down". The presentation side is on the bottom as you create each roll. Immerse the rice paper one sheet at a time into warm water for 15 seconds. Remove, lay on a clean flat surface. Sprinkle with herbs, adding a thin slice of jalapeno pepper if you wish. . Place a salmon filet in the center, bottom side up. Fold the bottom part of the rice paper over the fish. Fold in the sides and continue to roll up. Place, folded side down on a sprayed baking sheet. Bake 12-15 minutes at 400 degrees. Tops will brown lightly and fish will feel slightly firm. Top with finely shredded cabbage, red and green bell peppers, green onion, pickled ginger, sliced fresh Jalapeno (optional) and ginger sauce. Alternative presentation: Create a bed of colorful slaw and place the salmon rolls on top. Spoon sauce over the top.


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