Alaska Salmon Salad Sandwich Recipe
Ingredients:
15-1/2 oz of canned salmon (Alaska); drained and flaked
1/3 c of plain yogurt (nonfat)
1/3 c of onions (green); chopped
1/3 c of celery; chopped
1 Tbsp of juice (lemon)
Pepper (black, to taste)
12 pcs of bread slice
Instructions:
Combine salmon, yogurt, onions, celery, and lemon juice; stir thoroughly. Season pepper then spread evenly onto 6 bread. Top the rest of the bread. Slice the sandwich to half or quarter.
>> Alaska Salmon Salad Sandwich Recipe
Pasta With Salmon Recipe
Ingredients:
8 oz of water (at room temperature)
1 pc of bay leaf
1 Tbsp of vinegar
8 oz of salmon (fillet)
8 oz of low fat cheese curd (Cottage cheese)
2 Tbsps of milk (skim)
1/8 Tbsp of grated nutmeg
8 oz of pasta (spinach fettuccine)
2/3 c of tomatoes (sun dried)
1 Tbsp of grated cheese (Romano)
Instructions:
Combine vinegar, (bay) leaf, and water on a large pan; let it boil. Lower down the heat into low then add the salmon. Let it simmer, covered, for 5 mins. Discard the (bay) leaf then remove the salmon then let it cool. Once cooled, break to 1-inch pieces then set on the side. Combine cheese curd, nutmeg, and milk inside the processor; process till smooth.
Cook the pasta according to its package instructions and drain. Transfer onto a bowl then add one-half of cheese curd mixture, tomatoes, and Romano; toss till combined well. Add the salmon along with the other one-half of cheese curd mixture. Toss well.
>> Pasta With Salmon Recipe
Poached Salmon With Hollandaise Sauce Recipe
Ingredients:
1 tsp of salt (fine)
4 pcs of peppercorns (black)
3 c of water
3 pcs of parsley (sprigs)
3 pcs of lemon slices
1 pc of bay leaf
1 pc of onion (small); sliced
2 lbs of salmon (steaks, 1-inch thick)
For the Hollandaise Sauce:
3 pcs of egg yolk (large)
1 Tbsp of juice (lemon)
1/2 c of butter (firm)
Instructions:
Prepare “Hollandaise Sauce”. Heat water, slices of lemon, onion, (bay) leaf, parsley, salt, and peppercorns on a skillet till boiling.
Reduce heat then cover; let it simmer for 5 mins. Add steaks and add more water when needed till steaks are covered.
Let it boil and lower heat down; let it simmer for12-15 mins till done. Serve together with prepared sauce.
(Hollandaise Sauce)
Combine juice and yolks inside a 1-1/2 quart saucepan; stir vigorously. Add half of butter then stir above very gentle heat while constantly stirring till butter melts.
Add remaining half of butter then stir vigorously till butter melts and sauce becomes thick.
>> Poached Salmon With Hollandaise Sauce Recipe
Cheesy Salmon Supper Recipe
Ingredients:
15.5 oz of salmon (canned)
1 Tbsp of juice (lemon)
2 pcs of beaten eggs
1 c of oats (rolled)
1 c of grated cheese
1/4 c of diced onion
1/2 c of diced celery
1/2 c of grated carrots
1/2 tsp of salt
1/8 tsp of pepper
1/2 tsp of dried parsley flakes
8 oz of canned soup (cream of mushroom)
3/4 c of milk (or 1 c of half-and-half)
Instructions:
Combine salmon, lemon juice, eggs, oats, cheese, onion, celery, carrots, salt, pepper, and parsley flakes; mix thoroughly. Transfer on a nonstick loaf pan. Bake inside the oven at 350 degrees F for 40-50 mins. Take out from the pan. Mix milk and soup; heat then pour onto loaf.
>> Cheesy Salmon Supper Recipe
Salmon Rollups Recipe
Ingredients:
7-3/4 oz of salmon; drained and flaked
1 pc of beaten egg
1 tsp of dried parsley
1 tsp of onions (instant minced)
1/2 tsp of dill weed
1 c of crescent rolls
Cayenne (pepper)
Instructions:
Combine salmon, parsley, egg, dill, and onion; mix thoroughly. Spread onto rolls then roll them up. Arrange them on a baking sheet and bake at 350 degrees F for 12-15 mins.
>> Salmon Rollups Recipe
Broiled Salmon Fillets With Fennel Sauce Recipe
Ingredients:
2 lbs of salmon fillet (boneless); cut to 4 pieces
2 Tbsps of oil (olive oil)
1/2 c of water
1/8 tsp of nutmeg (ground)
1/8 tsp of cayenne pepper
3/4 lb of fennel head; trimmed and cubed to 1/4 inches
5 Tbsps of butter; softened
Instructions:
Preheat broiler. Sprinkle oil onto fillets then rub till coated on all sides then set them aside.
Place fennel onto the saucepan then add water and a tablespoon of butter. Place above moderate heat then cook for 5 mins; pour onto the processor along with remaining butter.
Blend or process till pureed smoothly; pour onto a clean saucepan then let it boil.
Once boiling, add cayenne pepper and nutmeg; stir thoroughly and let it simmer for 3 mins. Broil salmon for 4 mins per side at 4 inches away from heat; turning once.
Transfer salmon on a heated plate. Serve together with prepared hot fennel-sauce.
>> Broiled Salmon Fillets With Fennel Sauce Recipe
Asian Salmon Burgers Recipe
Ingredients:
1 pc of cucumber (large, about 1 lb); sliced very thinly
1 Tbsp of vinegar (cider)
1-1/2 tsps of sugar (refined)
1/4 tsp of hot pepper flakes (red, dried)
1 pc of egg white (large)
1/2 tsp of gingerroot (fresh); peeled and grated
1 Tbsp of soy sauce
3/4 lb of salmon fillet (skinless); cut to 1/4-inch pieces
1/2 c of fine breadcrumbs (fresh)
2 pcs of scallions (fresh); chopped finely
1 tsp of mustard (seeds)
1 tsp of oil (vegetable oil)
4 pcs of lettuce
10 oz of pumpernickel (firm, 8 slices)
Instructions:
Combine cucumber, vinegar, dried pepper flake, salt, and sugar inside a mixing bowl; gently toss them.
Combine white of egg, soy, and ginger root on a separate bowl then whisk thoroughly till blended well; add salmon, scallions, breadcrumbs, salt, and mustard.
Stir thoroughly and place one-third cup of the mixture on a processor; process till pureed then return onto the bowl. Stir till combined thoroughly then form to four patties, about 3/4 inch thick; drain the cucumber.
Heat the oil on a nonstick skillet above medium-high heat then cook the patties for 2 mins per side till golden. Continue cooking above medium heat, covered, for another 5 mins.
Arrange the lettuce onto four slices of pumpernickel then top the burgers and (pickled) cucumber. Cover each with the slice of pumpernickel.
>> Asian Salmon Burgers Recipe
Planked Salmon With Grilled Pineapple~ Rhubarb Recipe
Ingredients:
2 pieces of sides salmon (wild, each at 5lbs)
1 cup of juice (pineapple)
1 cup of rhubarb; chopped finely
1 cup of pineapple (fresh); crushed
1/4 piece of pepper (Habanero); chopped finely
For the Dry Rub:
4 Tablespoons of sugar (brown)
4 Tablespoons of salt (kosher)
4 Tablespoons of pepper (black)
4 Tablespoons of dill (fresh)
Instructions:
Combine sugar, salt, pepper, and dill; set on the side. Combine juice, fresh pineapple, Habanero, and rhubarb inside a glass bowl. Gentle rub onto salmon the mixture of sugar. Rub them for five mins and refrigerate for three hrs.
Rinse salmon in (cold) water. Arrange them onto soaked greased (cedar) board, with skin facing down. Place inside a smoker with (alder berry) wood at 225 degrees F.
Smoke them for 2-1/2 hrs, while basting every ten mins with mixture of pineapple.
>> Planked Salmon With Grilled Pineapple~ Rhubarb Recipe
Barbecued Salmon With Field Greens Recipe
Ingredients:
For Barbecue Rub:
1 Tbsp of garlic (powder)
1 Tbsp of onion (powder)
3 Tbsps of sugar (refined)
2 Tbsps of chili powder
1/2 tsp of allspice (ground)
1/2 tsp of cumin (ground)
1/4 tsp of ground pepper (white)
1 Tbsp of paprika
1 Tbsp of salt
6 pcs of salmon (fillets, 5 oz)
Oil (olive oil)
For the Vinaigrette:
1 lb of greens (organic); rinsed and spun dry
1-1/2 c of juice (vegetable, V8)
1 Tbsp of vinegar (balsamic)
1/2 c of tomato; chopped
1-1/2 Tbsps of barbecue rub (saved mixture)
4 Tbsps of oil (olive oil)
Instructions:
Combine onion powder, garlic powder, chili powder, sugar, allspice, salt, pepper, paprika, and cumin inside the processor; process till mixed thoroughly.
Save 1-1/2 tablespoons and sprinkle the rest onto salmon evenly. Let them marinate, about six hrs. Rub oil thinly onto the marinated salmon and grill for 8 to 10 mins or depending to its thickness.
(Vinaigrette)
Combine V8, vinegar, tomato, oil, and saved rub; mix thoroughly and toss mixture with organic greens.
Divide the green salad onto individual plates and top the fillet onto each. Spoon onto the grilled salmon the rest of vinaigrette. Serve at once.
>> Barbecued Salmon With Field Greens Recipe