Salmon with Vegetable Pilaf
1 small Carrot, thinly sliced (about ⅓ Cup)
1 ½ t Chicken Flavored instant bouillon
1 t. Dried Dill Weed
1 ½ C. Water
1 C. uncooked instant Brown Rice
1 C. frozen Green Beans
1 Salmon fillet, ½ to ¾ inch thick (8 oz.)
¼ t. Lemon-Pepper Seasoning
2 T. light Sour Cream
1 T. Mayonnaise or Salad Dressing
½ t. Dijon Mustard
¼ t. Dried Dill Weed
Fresh Dill, if desired
In large nonstick skillet, place carrot, bouillon 1 t dill weed and water. Heat to boiling. Reduce heat; cover and simmer 2 minutes.
Uncover skillet; stir in rice and green beans. Cut salmon fillet into 2 serving pieces. Place salmon over rice and green beans. Sprinkle salmon only with lemon-pepper seasoning. Return to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and thickest part of fish flakes easily with fork.
Meanwhile, in small bowl, mix all sauce ingredients until well blended. To serve, remove salmon from skillet; place on serving platter. Fluff rice mixture with fork before serving. Serve sauce with salmon. Garnish with fresh dill.
Smoked Salmon Fish Dip
Smoked Salmon - chopped up
8 Ounce Cream Cheese, Softened
1/4 Cup Chili Sauce
1 Cup Heilmann's Mayo
1 T Dried Minced Onion
2 Hard Boiled Eggs - Chopped
Mix all together with hand blender. Serve with crackers.
This will be the best Salmon Dip you will ever taste!!!! Great reviews every time I make it. Thanks to my good friends Randy & Mary for the recipe!!!!
Pecan Crusted Salmon (Yield: 4 servings)
4 Salmon Fillets (about 6 ounces each)
1 Cup Milk
1 Cup finely chopped Pecans
1/2 Cup Flour
1/4 Cup packed Brown Sugar
2 teaspoons Seasoned Salt
1-2 teaspoons Pepper
3 Tablespoons Vegetable 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 degrees for 8-10 minutes or until fish flakes easily with a fork.
Creamed Salmon with Peas and Biscuits
2 Cups cooked flaked salmon or you can use Canned Salmon (see my recipe)
1/4 Cup Minced Onion
1 1/2 Cups Frozen Peas
4 T Butter
3 T Flour
1 1/2 C Milk
Salt & Pepper to taste
Biscuits, Toast or English Muffins
Melt butter in saucepan and saute onions until translucent. Add flour and whisk until blended. Add milk gradually while whisking, whisk and simmer until sauce is thick. Fold in Salmon and Peas and heat through. Serve over Biscuits, toast or English Muffins.
Salmon Cakes with Lemon-Herb Sauce
1# or 2 Cups cooked (leftover) salmon or can used Canned Salmon (see my recipe for this)
1/4 Cup each; finely chopped Red Pepper and Green Onion
1/4 Cup Mayonnaise
1T Lemon Juice
1/4 tsp. Seasoned Salt
Cayenne (red) pepper to taste
1 Egg, beaten
1 Cup Dry Bread Crumbs (I used Italian Bread Crumbs)
3 T Butter
Mix together salmon, red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Stir in egg and 4 T of bread crumbs. Shape into patties. Place remaining bread crumbs on a plate. Coat each cake with the bread crumbs. Fry in butter until golden brown on both sides.
Lemon Herb Sauce (Makes approximately 1 cup)
3/4 C Mayonnaise
1 T Lemon Juice
1 T Horseradish Sauce
2 1/2 tsp fresh Thyme or 1 tsp dried Thyme
Salt and Pepper to taste
Combine all ingredients. Chill until ready to serve.
1 Salmon Fillet about 2 lbs, cut to serving size
1 Medium Onion, sliced
1/2 lb sliced Baby Portobella Mushrooms
1 1/2 Cups Sweet Marsala Wine
1 stick Butter or Margarine (This seemed like alot of butter to me so I used about 1/2 a stick)
1 C Flour
Egg Noodles or Rice
Remove skin from fillets and wash in cold water. Dry the fillets with paper towel. Melt butter in large skillet and add onion slices and mushrooms and saute till tender. Put the flour in plastic bag and add salmon fillets and shake to coat. Move the onions and mushrooms to the side of pan and add the salmon fillets. Cook for 5 minutes, turn fillets. When browned add 1 Cup of Marsala Wine, (reserving 1/2 Cup for later). Cook the fillets for approx. 4 minutes on medium heat. Remove the fillets and keep warm. Add the remaining 1/2 Cup of Marsala Wine to pan and deglaze the pan. Serve the salmon, onion and mushroom sauce over wide Egg Noodles or Rice.
1 t Ketchup
1 t Veg or Canola Oil
1/4 t Canning Salt
Pint size canning jars
Prepare jars as you would for canning, (boiling lids, etc.) Cube up salmon (no need to remove bones as they will dissolve and also adds protein if you leave them in). Pack salmon in jars tightly. Add ketchup, oil, salt on top of salmon in jars. Screw lids and rings on jars and place in pressure cooker 10#'s pressure for 90 minutes.
Great recipe to use for your larger salmon fillets. Use canned salmon on salads, plain with crackers, mix with mayo, onions, celery, salt and pepper and have on crackers also. Basically, any way that you use canned tuna, just use this instead. ENJOY!!!!
1 t Ground Ginger
1 t Garic Powder
1/3 C Soy Sauce
1/3 C Orange Juice
1/4 C Honey
1 scallion, chopped
1 1/2 lbs. Salmon Filet
In large ziploc bag combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15-30 minutes or even longer for stronger flavor. Turn bag occasionally.
Lightly grease grill rack. Preheat grill to medium heat. Remove salmon from marinade; reserve marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade during cooking.
Parmesan Baked Salmon
1 medium Salmon filet about 2-3 lbs
1C Parmesan Cheese
1/2 C Flour
1 Clove Garlic, crushed
1/4 t Seasoned Salt
1/2 t Black Pepper
1 t Paprika
1 Egg, beaten
1/2 C Milk
1/4 C Butter
Mix the parmesan cheese, flour, seasoned salt, pepper, paprika in a medium bowl. In a separate bowl mix the beaten egg and milk. Cut the salmon into serving size pieces. Dip the salmon in the egg mixture, then dip in the dry ingredients to coat. Place the fillets in a greased 9X13 baking dish. Melt the garlic and butter and drizzle over the salmon.
Bake 350 degrees for 30 minutes.
3 T Dijon Mustard
3 T melted Butter
5 t Honey
1/2 C fine bread crumbs
1/2 C finely chopped Pecans
3 t Parsley, chopped
6 - 4 Oz fillets of Salmon
Salt and Pepper
Sprinkle Salmon with salt and pepper. Mix break crumbs, pecans and parsley and set aside. Mix mustard, butter, honey and then dip fillets in mustard mixture and place in pan. Pat nut mixture on top of fillets.
Bake 400 degrees for 15 minutes.
You can also put salmon on grill if you would like.
1/4 C Chicken Broth
2 lbs. Salmon (skin removed)
1/4 C Margarine or Butter, melted
1 C Italian Bread Crumbs
1/4 C plus 2 T ground Almonds
1 T plus 1 t Lemon Juice
1/4 C Sliced Almonds
Heat oven to 375. Spray baking pan with nonstick veg. cooking spray. Pour broth into prepared dish. Arrange salmon fillets in broth. Set aside.
In mixing bowl, combine 1 T melted butter, bread crumbs, ground almonds, juice. Set aside.
Brush fillets with 1 T remaining butter. Pat crumb mixture evenly on fillets. Drizzle with 1 T remaining butter. Sprinkle almond slices evenly over crumb mixture.
Bake uncovered for 10 minutes. Drizzle remaining 1 T butter. Bake for 15-20 minutes or until fish is firm and opaque and just begins to flake and topping is golden brown.