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Ingredients: 7 1/2 Ounce(s) Canned Alaska salmon 1/2 Cup(s) Chopped onions 1/2 Cup(s) Chopped celery 1 Garlic clove, minced 2 Tablespoon(s) Margarine 1 Cup(s) Diced potatoes 1 Cup(s) Diced carrots 2 Cup(s) Low salt chicken broth 1/2 Teaspoon(s) Thyme 1/4 Teaspoon(s) Black pepper 1/2 Cup(s) Chopped broccoli 13 Ounce(s) Low-fat evaporated milk 10 Ounce(s) Frozen corn kernels, thawed Directions: Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn, heat thoroughly. Sprinkle with minced parsley to serve. Nutrients Per Serving: Calories: 238 Protein: 15.6 g Fat-Total: 5.71 g Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg Dietary Fiber: 4.26 g
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Let stand, covered, 10 minutes. 2. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoons mari Salmon steaks with wine sauce * Salmon steaks may be either fresh or frozen. ~------------------------------------------------------------------------- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the br Whole roasted salmon Preheat oven to 450 degrees. Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remaind Alaska scallops in cream sauce with spinach fettuccine Sauté mushroom in butter about 1 minute. Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce, bring to simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed sca Salmon frittata Drain and flake salmon. Spray 9 x 13-inch baking pan with non-stick vegetable coating. Combine flaked salmon with remaining ingredients and pour into prepared baking pan. Bake at 375 F for 30 minutes, or until frittata is set. Nutrients Per Flowerpots (baked alaska) helen corbitt - texas highways mag +-------------------------------MERINGUE------------------------------ NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the h Cheese potato chowder In medium saucepan, melt butter. Add onion and green pepper; cook and stir until softened, about 5 minutes. Stir in milk, chicken broth and black pepper; bring to a boil. Stir in potato flakes; cook and stir until thickened, about 1 minute. Se Salmon dip Drain and flake the salmon. Combine all the ingredients in a bowl. Cover and refrigerate at least 1 hour. Serve with raw vegetable dippers, such as: zucchini, carrots, pea pods, cherry tomatoes, cauliflowerets, broccoli florets, etc. Lemon-rosemary salmon In a small bowl combine lemon juice, rosemary, oil, and garlic; mix well. Place salmon in a shallow nonmetal dish; pour lemon mixture over fish. Let stand at room temperature for 30 minutes to marinate. Meanwhile, heat the grill. When ready to gri Phyllo-wrapped salmon with leeks and red bed peppers Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sautA?A© until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skill Salmon quiche Remove the bones and break the salmon up into the pie crust. Sprinkle with lemon juice. Combine the cheese, onion, flour and seasonings. Spread this mixture over the salmon. Whisk the eggs and cream together and pour over the ingredients in the pie shell. "little chief" smoked salmon deluxe Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towell and allow to air dry for at least one hour prior to smoking. Clam and corn chowder Make stock: cut kernels from cobs; set kernels aside. Slice 1 onion, unpeeled, into 8 wedges, carrot, celery, peppercorns, bay leaf, thyme. Add 2 quarts water; bring to a boil. Reduce heat to a simmer, and cook 1 hour. Season with salt and pepper. St Salmon fillets with puff pastry hearts 1. Preheat the oven to 200°C, 400°F, gas mark 6. 2. Heat the butter in a small saucepan, add the salad leaves or spinach and cook for 1 minute, stirring continually until wilted. 3. Remove from the heat and stir in the creme fraiche, bouillon if using, an Chicken chowder In a pan, cook celery and onions in butter over medium heat for about six minutes. Meanwhile, cook carrots and potatoes in boiling water until they are almost tender(I add the carrots a few minutes before the potatoes since they take longer). Stir in flou Marinated salmon steaks Thaw fish if frozen. Place fish in shallow baking dish. Combine orange juice, soy sauce, parsley, oil, garlic and basil. Pour over fish. Let stand at room temperature for 2 hours, turning steaks occasionally. Drain, reserve marinade. Place f Fettuccine with smoked salmon saute onion in butter until tender, add the vermouth and boil to reduce to 1 tablespoon. add the cream and bring back to a boil, add the peas. reduce the heat to low and saute for 5 minutes. add the salmon. add the pasta to the sauce, toss to coat all Salmon loaf Make the white sauce and set aside while you tear the bread into crumbs and take the skin and large bones out of the salmon. Mix the egg and lemon juice into the white sauce and beat the mixture into the white sauce with a fork until blended. A Ann sheehy's fish chowder Place haddock/salmon in large soup pot and cover with vegetable broth. Top off with water, as needed to cover. Add bay leaf. Bring to a boil then turn off heat and let sit on stove while you dice the potato and onion. Remove the cooked fish to a bowl with Alaska gratin Drain can of salmon. Mix juice with milk and yogurt. Melt butter on HIGH POWER for 30 seconds. Stir in mushrooms, courgette and chives, cook for 2 minutes on HIGH POWER. Flake in salmon. Arrange one third of potato slices into base of microwave Salmon and scallion carpaccio 1. Cube tomatoes into small pieces, take off seeds. Finely slice the scallions. 2. In a small bowl mix the juice of 1/2 lemon (2 T), 3-4 T olive oil, some lemon zest, and chopped scallions. Arrange the pieces of salmon on a plate, top with the mix from th Grilled salmon with rosemary Cut the fish into 2 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish. To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spr Salmon with grits and caper-cream sauce Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and saut until garlic begins to color, about 1 minute. Add white wine and simmer until reduced by half, about 1 minute. Add whipping cream and bring to boil. Reduce heat to m Skillet salmon patties 1. Combine eggs, 1/2 cup of bread crumbs, and 2 tablespoons of dressing. Add salmon, water chestnuts, and chives. Mix well. On waxed paper, shape the salmon mixture into four 3/4-inch thick patties. Coat the patties with the remaining bread crumbs. 2.In a Creamy vegetable chowder Heat oil in saucepan. Cook onion, pepper, celery, carrots, and garlic and cook until lightly browned, adding water if necessary to prevent drying. In blender, combine cottage cheese, tomatoes, water and spices. Blend until smooth and add to veg