1/4 c. green onions, chopped
1 sm. can salmon
1 c. sharp (grated) cheddar cheese
1 (3 oz.) pkg. cream cheese, in sm. pieces
1 (2 oz.) jar pimiento 2 c. milk
4 eggs
1 c. Bisquick
Salt & pepper to taste
Dash of nutmeg
Put above ingredients in a greased 10" pie pan. In blender blend the following for 15 seconds: Pour over ingredients in pie pan. Bake 400 degrees for 35 to 40 minutes or until knife comes out clean when tested.
You'll need:
1 lemon (Cut in half)
2 limes (Cut in half)
1 large orange (cut in half)
2 cloves of garlic (minced)
Half an onion (minced)
Parsley (just a small palm full, chop in little pieces)
3-3 1/2 tablespoon of soy sauce
2 Tablespoon of Sugar
Salt and Black Pepper/white pepper
About 10-12 grapes, cut in half
Skin the salmon if the skin is still attached, then cut the salmon in half into 4 inch pieces. Prepare the salmon with salt and white pepper. After, either use butter or canola oil and cook the garlic on medium-fire, then cook the salmon with the garlic until the salmon is orange/pink in color. Then, squeeze the lime into it, lemon, and the orange into it, let it simmer for about 5 minutes, then place the parsley in. Add in the grapes and sugar, then the soy sauce, and finally the onion. Let it shimmer for about 10 mins. Then put some dashes of white pepper and black pepper. Mix it a bit, and your done!
~Crystal
"This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste."
Original recipe yield: 12 tablespoons.
INGREDIENTS:
1/2 cup sour cream
1 1/2 tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
DIRECTIONS:
Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.
"A slightly spicy, lemony sauce for salmon patties. Makes enough for about eight salmon patties."
Original recipe yield: 1 cup.
INGREDIENTS:
2 tablespoons butter
4 teaspoons all-purpose flour
3/4 cup milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
DIRECTIONS:
Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.
"This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor."
Original recipe yield: 4 to 5 servings.
INGREDIENTS:
GARLIC MAYONNAISE:
1/2 cup mayonnaise
1 clove garlic, crushed
1/8 teaspoon paprika
SALMON CAKES:
1/2 cup couscous
2/3 cup orange juice
1 (14.75 ounce) can red salmon, drained
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 egg yolks, beaten
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons olive oil
DIRECTIONS:
In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.