Want some nice salmon recipes?!
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SALMON LOAF
1 small can salmon
4 eggs, beaten
4 tablespoons butter, melted
1/2 cup bread crumbs
salt and pepper to taste
parsley, minced
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.
OVEN-BBQ SALMON
1/4 cup orange juice
2 teaspoons fresh lemon juice
4 skinless, boneless salmon fillets, 5oz each and 1 1/4'' thick
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon canola oil
Mix together orange juice and lemon juice. Place salmon in a Ziploc bag and pour the juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes.
Combine all spices in a small bowl.
Preheat oven to 400°F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, discarding marinade.
Pat dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.
Bake until done, 10-12 minutes.
Serves 4.
Um. I can make better salmon recipes.
Pasta with Smoked Salmon and Green Asparagus in a Watercress Sauce:
Ingredients:
200g. fresh pasta,
200g. green asparagus,
2-3 spring onions,
75g. diced smoked salmon
Sauce:
1 tsp. olive oil,
a finely diced onion,
300 ml. vegetable bouillon,
maizena/flour for thickening,
2 tsp. low-fat cream cheese,
salt,
white pepper,
1 pot of watercress
Method:
Break off the stringy end of the asparagus. Cut the green asparagus and the spring onions in slices of 3-4 cm in length and boil them for a couple of minutes.
For the sauce, fry the onion in the oil and add the bouillon. Allow to simmer for a few minutes and thicken with maizena/flour mixed with a little water before adding the cream cheese. Season with salt and pepper. Blend with the watercress.
Mix the vegetables and the diced smoked salmon with the sauce and heat through Garnish with watercress. Serve with freshly cooked pasta and bread.
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Campanelle with Smoked Salmon and Chives:
Ingredients:
250g campanelle pasta
2 x 15ml spoons olive oil
1 small onion, finely chopped
125g soft cream cheese
4 x 15ml spoons milk
grated rind and juice of 1/2 lemon
2 x 15ml spoons freshly chopped chives
salt and freshly ground black pepper
100g pack smoked salmon, cut into strips
lemon wedges to serve
Method:
Cook the pasta following instructions on the pack.
Meanwhile, heat the oil in a pan and cook the onion for 3-4 minutes, stirring occasionally.
Stir in the cream cheese, milk, lemon rind and juice, half the chives and season to taste.
Add the cooked, drained pasta and salmon, mix well and heat through. Transfer to a warmed serving dish, sprinkle over the remaining chives and serve immediately with lemon wedges.
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Marinated Whole Salmon
Ingredients:
1 (1-2.5kg) whole salmon
2 x 15ml spoons olive oil
juice of 1 lime
salt and freshly ground black pepper
sprigs of fresh dill
6 medium size eggs, hard boiled and quartered
12 capers
cucumber slices
French dressing
Method:
Place the salmon on a flat non-metallic dish and drizzle over the oil and lime juice. Add seasoning and place the sprigs of dill on top and inside the cavity.
Cover and leave to marinate for at least 1 hour.
Preheat the oven to 150°C, 300°F, Gas Mark 2.
Place the salmon on a large sheet of lightly oiled foil, wrap loosely and enclose to form a sealed parcel.
Place on a baking tray in the preheated oven for 25 minutes per 500g. Allow to stand for 10 minutes then transfer to a serving dish and garnish with the eggs, capers and cucumber slices with the French dressing poured over. Serve immediately.
fishy
I'm from italy and I think u will love this italian recipe
Macaronies with walnut-trees and salmon
400 gr macaronies,10 walnut-trees, 50 gr pistachios, a little onion,200 gr smoked salmon,1 egg,1 spoon of cognac,olive oil,salt
brown in 3 spoons of oil a minced of onion,pistachios and walnut-trees. after any minutes add cognac and evaporate it, and add the small fillets of salmon anf black pepper. mix in a cup a yolk of egg with 2 spoon of oil and a pinch of salt. add cooked pasta in the cup and then the salmon with walnuts and pistachios. mix well before serve.
I hope that there aren't errors of grammar
also this recipe is ecxellent
500 gr macaronies,4 spoons of oil, a shallot,150 gr salmon,200 gr prawns,1/2 glass of white wine,1/2 orange,100 gr salty whipped cream
put in a frying pan oil, minced shallot,the pieces of salmon,the prawns, wine,salt pepper and evaporate it. add the pulp of orange and the whipped cream. when macaronies wii be cooked add them and cook for 3 minutes.