ANDY'S SALMON PATTIES

ANDY'S SALMON PATTIES

SALMON RECIPE INGREDIENTS

• 1 14.75 0z. can salmon
• 1/2 med. onion, chopped
• 2 eggs
• 1 tsp. ground pepper
• 1 tsp. fresh lemon juice
• 1 whole pkg. saltine crackers, crushed

SALMON RECIPE INSTRUCTIONS
Empty 1 can salmon & juice into large mixing bowl (remove bones). Add 2 eggs. Add lemon juice. Stir mixture well. Add onion, pepper, crackers. Stir.

Form into patties 3/4 to 1 inch thick. Set aside on plate or wax paper (make 5-6 patties). Let set 5 minutes.

In large frying pan heat 1/2 inch cooking oil to med. high temperature. Do not skimp on oil. When oil is hot place patties in pan and cook 4-5 minutes per side. Make sure patties get cooked all way through. Center should not be cold.

Patties will be beautifully brown, crunchy, and very delicious. Squeeze on some fresh lemon. mmmmm... they are to die for.
Salmon recipe:braised-whole-fillet-of-salmon.

Braised whole fillet of salmon

Braised Whole fillet of Salmon
...another incredible salmon recipe to try ! Nice !

SALMON RECIPE INGREDIENTS

• 1 Large carrot and onion cut into neat 1/4-inch dice
• 2 or 3 tender celery stalks, neatly diced
• 2 tb unsalted butter
• Seasonnings
• Salt
• Freshly ground pepper
• And dried tarragon
• 2 lb Skinless fillet of salmon-about 1/2 inch thick
• 1 1/2 c Dry white French vermouth

SALMON RECIPE INSTRUCTIONS
Cook the diced vegetables slowly in the butter until quite tender but not browned- about 10 minutes.
Season lightly with salt, pepper, and a big pinch of dried tarragon.

PREPARING THE FISH:
Go over the salmon carefully with your fingers to detect any little bones; pull them out with tweezers or pliers.
Score the skin side of the fish. Dust with salt and pepper, and place best side up in the baking dish.

ASSEMBLING:
Spread the cooked diced vegetables over the fish, and pour 1/2 inch of vermouth around it.
Cover the fish with the wax paper, buttered side down.

*Ahead-of-time note:

May be assembled an hour or more ahead to this point; cover and refrigerate.

BAKING:

12 to 15 minutes at 350F:
Preheat the oven to 350F.
Set the fish in the lower middle level, and, when beginning to bubble lightly, baste the surface with the liquid in the dish, basting several times again until the flesh feels lightly springy to the touch.
Remove from the oven, and, holding the fish in place with a pot cover, drain the cooking juices into a saucepan.
Slide the fish onto a hot platter; cover and keep warm while making the sauce.

VARIATIONS:

AU NATURAL:

Braised Salmon Served in Its Own Juices:
Rapidly boil down the cooking juices in the saucepan until almost syrupy.
Pour them over the fish and vegetables, and serve.

AROMATIC WHITE BUTTER SAUCE:

The usual and lovely butter sauce of modern cookery can be as rich and buttery as you wish-from 3 or 4 tablespoons to half a pound.Using the preceding boiled-down juices as a base,

WINEY CREAM SAUCE:

A reasonable and equally delectable compromise is a light veloute sauce made with the cooking juices, then boiled down with cream, as follows.
Cook together 2 1/2 Tbs butter and 3 Tbs flour 2 minutes without coloring; off heat whisk in the hot braising juices and 1 cup heavy cream.
Boil slowly until reduced to 1 1/2 cups; season carefully.
Either serve the fish cloaked in its vegetables and accompany with the sauce, or fold the vegetables into the sauce and spoon over the fish.

At last this amazing salmon recipe is ready...enjoy the feast and party ! Bon apetit !

citrus-salmon.

BAKED SALMON STEAKS

BAKED SALMON STEAKS
SALMON RECIPE INGREDIENTS

• 3 salmon steaks (about 1/2 lb each)
• lemon juice
• Ritz crackers, crumbled
• garlic and onion powder
• 3 pats butter (1 tablespoon each)
• salt and pepper, to taste
• 1 tablespoon fresh parsley, minced

SALMON RECIPE INSTRUCTIONS
Spray a shallow sided aluminum baking pan with olive oil spray. Place fish steaks on pan, each with a pat of butter on top. Sprinkle evenly with garlic and onion powder and a pinch each of salt and pepper. Crumble the crackers evenly your hands) over the top of the fish (using your hands). Sprinkle with minced parsley.

Broil (on the top rack), without turning, until the edges of the fish are browned and the flesh is a whitish pink (no longer clear) and it starts to look flaky when touched with a fork. This will take about 10-15 minutes, depending on your oven and the size of the fish steak.

Squeeze lemon juice over top before serving garnished with a sprig of fresh parsley and lemon wedges.

GRANDMA'S SALMON BALL RECIPE

GRANDMA'S SALMON BALL RECIPE

SALMON RECIPE INGREDIENTS

• 1 can salmon drained and separated
• 12 oz. cream cheese
• 2 tsp. worcestershire sauce
• 1 tsp. liquid smoke
• 2 green onions chopped
• garlic to taste
• chopped pecans and parsley

SALMON RECIPE INSTRUCTIONS
Mix Salmon and Cream cheese. Add Worcestershire sauce, liquid smoke, and green onions. Chill.
Shape into ball and roll in pecans and parsley...enjoy the salmon ball recipe !

SALMON LOAF RECIPE

SALMON LOAF RECIPE
SALMON RECIPE INGREDIENTS

• 1 small can salmon
• 4 eggs, beaten
• 4 tablespoons butter, melted
• 1/2 cup bread crumbs
• salt and pepper to taste
• parsley, minced

SALMON RECIPE INSTRUCTIONS
One small can salmon, four eggs beaten light, four tablespoons melted butter--not hot--one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth. Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.

SAUCE FOR SAME:

• 1 cup milk
• 1 tablespoon corn starch
• 1 tablespoon butter
• 1 egg
• salt and pepper to taste

One cup of milk, heated to a boil, thicken with one tablespoon of corn starch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf. Serve hot...enjoy the salmon recipe !

SALMON APPETIZERS

SALMON APPETIZERS
ingredients

• 1 large pkg Philadelphia Cream Cheese
• 1 large sweet onion, finely minced
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 8 oz smoked salmon or lox bits

INSTRUCTIONS
Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor.

Add the onion powder and garlic powder and process the mixture just until the onions are finely minced.

Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.

Optional: Top with a sliver of onion or a sprinkle of onion powder.

These can be made into bite-sized stuffed salmon rolls if you roll up the cream chesse mixture inside a small strip of salmon and place each one on a circular cracker.
The salmon recipe is ready to serve....nice !

cheesy-baked-salmon.

SALMON FILET WITH MANGO CILANTRO SALSA

SALMON FILET WITH MANGO CILANTRO SALSA ..A nice salmon recipe to try !
INGREDIENTS

Salmon Filet with Mango Cilantro Salsa:

• 4 6-ounce portions salmon filet

Mango Cilantro Salsa:

• 1 ripe mango, peeled and ½-inch diced
• ¼ cup chopped scallion, green part only
• ¼ cup diced red bell pepper
• 1 tablespoon finely diced fresh jalapeno
• 1 tablespoon chopped fresh cilantro
• 1 small clove garlic, minced
• 1 tablespoon freshly squeezed lime juice
• ¼ teaspoon salt
• ½ teaspoon extra-virgin olive oil

INSTRUCTIONS
Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken. The salmon recipe is ready to serve 4 persons...great taste !
salmon-appetizers.