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Salmon Dip 2 In reply to
2 cups salmon, canned or leftover cooked
8 ounces cream cheese, softened
1 pound sour cream*
1 package Knorr Vegetable Soup Mix
3 green onions, chopped
* NOTE: a combination of sour cream and plain yogurt (to total 2 cups) may be substituted for plain sour cream.
Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving.
Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread.
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Salmon Dip 3 In reply to
2 cups salmon, canned or leftover cooked
8 ounces cream cheese, softened
1 pound sour cream*
1 package Knorr Vegetable Soup Mix
3 green onions, chopped
* NOTE: a combination of sour cream and plain yogurt (to total 2 cups) may be substituted for plain sour cream.
Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving.
Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread.
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Salmon Log In reply to
1 pound canned salmon, drained
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
3 tablespoons snipped parsley
Flake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley.
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Salmon Bowl In reply to
2 rounds French bread loaves
3 cans salmon, boneless/skinless
24 ounces cream cheese, softened
1/2 cup sour cream
3 scallions, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
Lemon juice
Paprika
Cut the top off one loaf of bread, then hollow out the loaf, cutting inner bread into bite-size chunks. This loaf forms the "bowl." Cut entire second loaf into bite-size chunks. Place the salmon in a bowl; sprinkle with lemon juice. Add remaining ingredients, blending thoroughly. Spoon into bread bowl; sprinkle with paprika.
Serve on a platter, surrounded by bread chunks for dipping.
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Red Lobster Amarillo Salmon In reply to
4 (8 ounce) salmon fillets or steaks
1/2 cup thick and spicy barbecue sauce
1/4 cup horseradish sauce
Mix barbecue and horseradish sauce together.
Grill one side of the salmon on a well-oiled grill. After turning over, baste cooked side with sauce mixture. Before taking off the grill flip again and baste the other side of the fish. Yields 2 servings.
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Salmon Bake In reply to
2 (15 ounce) cans salmon
4 cups bread crumbs
1 can tomatoes
1 chopped green pepper
1 teaspoon lemon juice
1 can cream of onion soup
1 can cream of celery soup
4 well beaten eggs
1 teaspoon garlic powder
1 teaspoon Greek seasoning
2 chicken bouillon cubes, crushed
1/4 cup milk
Grease crockpot liner. Combine all ingredients except celery soup and milk. Pour into crockpot. Cover and cook on LOW for about 5 hours.
Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as a sauce for salmon bake.
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Smoked Salmon Pizza In reply to
1 Boboli or homemade crust
Olive oil
1/2 cup chopped fresh dill
Goat cheese, crumbled
Red onion, chopped
Smoked salmon, sliced
Kalamata olives, sliced
1/4 cup chopped fresh dill
Preheat the oven to 450 degrees F. Spray or grease a pizza pan or stone.
Brush crust lightly with olive oil. Sprinkle with the 1/2 cup dill and goat cheese. Top with red onion. Bake on the bottom rack of preheated oven for 8 to 12 minutes or until cheese is melted and crust is piping hot.
Sprinkle with salmon, Kalamata olives and the 1/4 cup dill and serve.
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Rock Bottom Brewery Beer Battered Fish (Salmon) In reply to
3 cups Pale Ale
4 cups water
2 pounds plus 6 ounces flour
2 tablespoons baking soda
1 tablespoon salt
2 tablespoons paprika
4 ounces granulated sugar, by weight
2 thick salmon steaks
Cooking oil (can use canola, or other)
Combine beer and water in mixing bowl. Slowly incorporate other ingredients until smooth. Be sure to keep the batter as cool as possible. When ready, cut salmon into individual thumb-sized pieces. Coat fish pieces entirely in batter and let some excess drain. Immerse in preheated 350 degree F oil until golden brown. Serve with caution, very hot!
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Salmon Gumbo In reply to
1 medium green bell pepper, chopped
3/4 cup finely chopped onion
1 tablespoon butter or margarine
1 (15 ounce) can tomato sauce
1 tablespoon instant chicken flavor bouillon
2 tablespoons parsley flakes
1 (10 ounce) package frozen cut okra
1 (12 1/2 ounce) can pink salmon, drained
4 cups cooked rice
In a large saucepan, cook green pepper and onion in butter for 5 minutes or until tender.
Add tomato sauce, bouillon and parsley. Bring to a boil and stir in okra. Bring to a second boil and fold in salmon. Reduce heat and simmer for 10 minutes.
Serve over hot, cooked rice.
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Salmon Gumbo In reply to
1 medium chopped green bell pepper
3/4 cup finely chopped onion
1 tablespoon butter
1 (24 ounce) bottle prepared Bloody Mary mix
1 (15 ounce) can tomato sauce
1 tablespoon instant chicken flavor bouillon
2 tablespoons parsley flakes
1 (10 ounce) package frozen cut okra
1 (12 1/2 ounce) can pink salmon, drained
4 cups cooked rice
In large saucepan, cook green pepper and onion in butter for 5 minutes or until tender.
Add Bloody Mary mix, tomato sauce, bouillon and parsley. Bring to boil. Stir in okra. Bring to second boil. Fold in salmon. Reduce heat and simmer for 10 minutes.
Serve over hot, cooked rice.
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Kroger's Smoked Salmon Canapes In reply to
8 ounces Neufchatel cheese, softened
2 tablespoons prepared horseradish
2 tablespoons capers
24 slices cocktail rye, toasted
8 ounces smoked salmon, chopped
Sprigs of dill weed or cucumber twists
Combine the cheese, horseradish and capers in a bowl and mix well. Spread the cheese mixture on the bread slices. Arrange the bread slices on a serving platter. Top each with smoked salmon.
Garnish with sprigs of dill or cucumber twists.
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Russian Salmon Loaf (Coulibiac) In reply to
In Russia, kasha is sometimes used instead of rice.
Pastry
1 medium onion, sliced
1 bay leaf
5 black peppercorns
2 teaspoons salt
2 pounds salmon steaks*, about 1 inch thick
1 cup water
1/2 cup uncooked regular rice
1 teaspoon instant chicken bouillon
8 ounces mushrooms, thinly sliced
3 large onions, finely chopped
1/4 cup butter or margarine
3 hardboiled eggs, peeled and chopped
2 tablespoons minced dill weed
1 teaspoon salt
1 egg yolk
1 tablespoon water
Dairy sour cream, melted butter or margarine
Prepare Pastry.
Heat 1 1/2 inches water, 1 onion, the bay leaf, peppercorns and 2 teaspoons salt to boiling in a 12-inch skillet; reduce heat.
Arrange fish in single layer in skillet. Simmer uncovered until fish flakes easily with fork, 4 to 6 minutes. Drain and cool. Remove bones and skin from fish; flake fish.
Heat 1 cup water, rice and bouillon to boiling in 1-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat. Fluff rice lightly with fork. Cook and stir mushrooms and 3 onions in 1/4 cup butter until onions are tender. Gently stir rice, mushrooms, onions, hardboiled eggs and dill weed into flaked salmon. Sprinkle with 1 teaspoon salt.
Heat oven to 400 degrees F. Shape one-half pastry into flattened rectangle on well-floured cloth-covered board. Roll pastry with floured stockinet-covered rolling pin into a 16 x 7-inch rectangle. Trim edges evenly. Place on ungreased cookie sheet. Mound salmon mixture over pastry to within 1 inch of edges. Roll other half pastry into an 18 x 9-inch rectangle. Moisten edges of pastry on cookie sheet with water. Carefully place second pastry half over filling. Press edges with fork or flute to seal. Leftover pasty can be cut into shapes to decorate top of pastry.
Cut 1-inch circle in center of top crust or cut slits so steam can escape. Mix egg yolk and 1 tablespoon water; brush pastry with egg yolk mixture. Bake until golden brown, 50 to 60 minutes. Serve with sour cream. Yields 8 to 10 servings.
Pastry
1 cup butter or margarine
1/3 cup shortening
4 cups all-purpose flour
1 teaspoon salt
10 to 12 tablespoons cold water
Cut butter and shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Divide into halves; shape into 2 rounds. Cover and refrigerate until firm, about 3 hours.
* Two(16 ounce) cans salmon, drained and flaked, can be substituted for the salmon steak; omit cooking step.
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Scrambled Eggs with Smoked Salmon In reply to
1 tablespoon butter or margarine
1 (4 ounce) chunk smoked salmon, flaked
4 eggs
1/4 cup water
1/4 teaspoon pepper
1 tablespoon snipped dill weed
4 slices toast
Lemon slices
Dillweed
Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute.
Beat eggs, water and pepper; pour into skillet. Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes; sprinkle with snipped dillweed.
Serve eggs on toast; garnish with lemon slices and dill weed.
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Cream of Salmon Soup (Lohikeitto — Finland) In reply to
4 cups water
3 medium potatoes, pared and cut into 1/2-inch pieces
2 medium onions, chopped
1 teaspoon salt
1/4 teaspoon white or black pepper
1 bay leaf
2 pounds skinless salmon fillets, cut into 1-inch pieces
1 cup whipping cream
Minced dill weed (optional)
Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until potatoes are almost tender, about 10 minutes; stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
Remove bay leaf. Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.
Yields 6 servings.
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Smoked Salmon and Cream Cheese Omelet In reply to
3 eggs
1 tablespoon water
1 to 2 tablespoons butter or margarine
Salt and pepper to taste
2 ounces smoked salmon, diced
1 ounce cream cheese, diced
1 teaspoon chopped parsley
In a small bowl mix eggs and water.
In a skillet melt butter over medium-high heat until bubbly. Tilt pan to coat evenly. Pour in eggs; reduce heat. As the eggs cook, lift the edges of the omelet to allow the uncooked portion to run underneath. Cook until surface is set. Sprinkle with salt and pepper. Sprinkle smoked salmon, cream cheese and parsley over half the omelet. Fold over remaining half to cover filling. Reduce heat to low. Leave in pan until cheese is softened.
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Salmon Fettuccine In reply to
8 ounces uncooked fettuccine
1 1/2 tablespoons butter or margarine
1 1/2 tablespoons all-purpose flour
2 cups half-and-half
1 cup freshly-grated Parmesan cheese
1 1/2 teaspoons dry sherry
1/4 teaspoon salt
1/4 teaspoon white pepper
1 clove garlic, minced
2 tablespoons butter or margarine, melted
1/2 pound salmon fillet, cut into 2-inch pieces
Cook fettuccine according to package directions; drain and set aside.
Melt 1 1/2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, sherry, salt and pepper. Keep warm.
Sauté garlic in 2 tablespoons butter in a large skillet. Add salmon; cook until fish begins to flake. Add sauce and fettuccine, tossing gently. Cook over low heat just until thoroughly heated.
Serve immediately.
Makes 4 servings.
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Candlelight Pavillion Smoked Salmon Cheesecake In reply to
2 teaspoons butter, melted
1/4 of a 1 1/2 pound loaf French bread, chopped fine
3 pounds cream cheese, at room temperature
1 1/2 cups sour cream, melted
1/2 cup whipping cream
4 large egg yolks
1 teaspoon chopped fresh dill
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
8 ounces smoked salmon lox, sliced thin
Topping
1 pound cream cheese, melted
1 cup sour cream, melted
Preheat oven to 350 degrees F.
In a mixing bowl, combine the melted butter and the breadcrumbs. Do not add too much of the butter. It should be just enough to hold the crumbs together.
Spray the bottom and sides of a 10-inch cheesecake pan with Pam.
Coat the bottom of the pan with the breadcrumbs and firmly press together until entire bottom is covered.
Bake in the preheated oven until crumbs turn golden brown. Approximately 5-6 minutes
Let cool and reduce oven temperature to 325 degrees F.
Using a mixer on medium speed combine the cream cheese, sour cream, whipping cream, egg yolks, dill, lemon juice and salt. Mix until no lumps appear.
Ladle into cheesecake pan one layer, then place sliced smoked salmon on top of cheesecake mixture. Repeat until all of the salmon and cheesecake mixtures are gone. Bake for 1 1/2 hours at 325 degrees F.
Let cool overnight in refrigerator. Combine cream cheese and sour cream and mix until no lumps appear. Place on top of cheesecake and bake for 5 to 8 minutes.
Refrigerate until firm.
Yield: Makes one 10-inch cake
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Crescent Salmon Loaf In reply to
1 can salmon, drained and deboned
1/2 cup sour cream
3/4 cup cooked rice
1 teaspoon lemon juice
1 teaspoon salt and pepper
1 teaspoon dill seed
1/4 cup melted butter
1 package crescent rolls
2 hardboiled eggs
Mix together all but the crescent rolls and eggs. Roll out crescent rolls into one large rectangle. Put 1/2 of ingredients on top of crescent roll. Sprinkle hard-boiled eggs (chopped) over mixture. Then put remaining 1/2 of mixture over eggs; bring up sides of crescent roll to form loaf. Pinch together and place on cookie sheet. Bake at 375 degrees F for 20 to 25 minutes. Serve with creamed peas.
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Smoke-Barbecued Salmon In reply to
1 (3 1/2 to 4 pound) salmon
1 tablespoon chopped parsley
1/2 teaspoon dill weed
1/2 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 cups hickory chips
Water
Vegetable oil
Mix spices and rub over the fish. Let stand at room temperature. Burn coals down until they are covered with gray ash.
Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals. Put fish on a greased grill. Cover the barbecue and open dampers just a crack. The fish will be done in about 20 minutes.
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Legend's Atlantic Salmon with Fire Roasted Pepper Salsa In reply to
4-6 ounces salmon, skinless
Vegetable spray
Salsa
1 yellow pepper
1 red pepper
1/2 green pepper
1/2 poblano pepper
2 tablespoons diced red onion
3 chopped green onions
1 tablespoon chopped fresh basil
1/2 ounce fresh cilantro (chopped)
1/2 tablespoon extra virgin olive oil
1 lime (juiced)
2 tablespoons Balsamic vinegar
2 chopped Roma tomatoes
Salt and cracked black pepper to taste
Red size b potatoes, 8 each
1 zucchini
1 summer squash
Spray salmon and put into heated sauté pan, skin side down. Cook until done.
Roast Peppers over open flame until black on all sides. Cover with Saran wrap or put into paper bag and close. Rise of peel of the charred skin and de-seed. Cut peppers and add to remaining ingredients. Put over fish when done.
Plate and garnish.
Ingredients are for a family of four.
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Salmon Ball In reply to
1 (15 1/2 ounce) can Red Alaskan salmon,
well-drained, boned and skinned
8 ounces cream cheese, softened
1/4 teaspoon Liquid Smoke
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
Chopped parsley or chopped pecans
Blend first 6 ingredients. Shape into a ball or pack into a mold lined with plastic wrap. Chill several hours or overnight. Unmold.
Before serving, coat with chopped nuts or parsley. Serve with crackers and garnish, if desired, with parsley, lemon wedges, black olives and Salmon Pinwheels. May be frozen.
Yields 1 1/2 cups and serves 24.
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Impossible Salmon Pie In reply to
1/4 cup green onions, chopped
1 small can salmon, drained and flaked
1 cup grated sharp Cheddar cheese
3 ounces cream cheese, diced
1 (2 ounce) jar pimiento
2 cups milk
4 eggs
1 cup Bisquick
Salt and pepper to taste
Dash of nutmeg
Put onions, salmon Cheddar cheese, cream cheese and pimiento into a greased 10-inch pie pan.
In blender blend the remaining ingredients for 15 seconds. Pour over ingredients in pie pan. Bake at 400 degrees F for 35 to 40 minutes or until knife comes out clean when tested.
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Baked Whole Fresh Salmon In reply to
Stuff the cavity of the salmon with butter. Mix the following:
1 pint sour cream
1/2 teaspoon dill weed
Garlic powder
Salt and pepper
Scallions, chopped and browned
Rub the outside of the fish with butter and sprinkle with garlic powder. Pour above mixture over the fish and sprinkle with grated cheese. Bake in aluminum foil at 375 degrees F for about 45 minutes.
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Salmon Loaf In reply to
1 can red salmon, well drained
2 eggs, beaten
1 tablespoon lemon juice
1/4 cup finely chopped onion
1/4 cup wheat germ
2/3 can cream of mushroom soup
15 or more crushed Ritz Crackers
Mix well; bake in greased loaf pan for 45 minutes at 350 degrees F.
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Salmon Casserole In reply to
1 (6 ounce) can salmon
About 2 cups cooked elbow macaroni noodles
1 can cream mushroom soup
About 3/4 cup LOW SODIUM chicken broth
1 cup celery, diced
1/2 medium bell pepper, diced
1/2 large onion, minced
5 good sized garlic cloves, minced (I used garlic press)
1 cup shredded Cheddar cheese (maybe a little less)
2 tablespoons parmesan cheese
1/4 teaspoon dry dill (maybe a bit more)
1/4 teaspoon white pepper
1/8 teaspoon black pepper
1/4 teaspoon salt
At least 1 cup crushed FLAVORED Ruffles
Preheat oven to 360 degrees F.
Cook your noodles until slightly-crisp-done. Next, heat up a little oil in a skillet and add to oil the equivalent of about 3 cloves of your minced garlic. After frying about 15 seconds or so, add the celery and bell peppers and sauté for about 3 min. before adding the onions. Sauté mixture until onions start to turn light yellow. Remove from heat and set aside.
By this time, your noodles should be close to being done. Mix the condensed cream of mushroom soup and chicken broth together with wire whisk. Add all of the spices, leftover minced garlic and parmesan cheese. Next add sautéed vegetable mixture to soup mixture along with the salmon (drained and broken up with fork) and cheddar cheese. After you have done this, gently mix in the cooked and drained elbow macaroni noodles.
After everything has been mixed, spoon into lightly greased 9" x 9" Pyrex casserole dish The last step involves sprinkling crumbled FLAVORED potato chips over the casserole. Make sure that there is a good, THICK cover - no bald spots.

NOTE: The flavored Ruffles, raw minced garlic, dill and parmesan cheese add a very unique and tasty touch to this dish.
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