Cooker’s Pot

You’ll Need:

4 cups smoked salmon
8 oz package cream cheese
1 cup sour cream
1 tsp salt
1 tsp pepper
Pinch tarragon
1/4 cup chopped onion
1 tbsp lemon juice

Procedure:

Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers.

You’ll Need:

1 7 1/2oz can salmon
1 8oz box vermicelli
2 eggs, beaten
1 cup Parmesan cheese
1/4 cup butter (or margarine), melted
1/2 cup chopped fresh parsley
1/4 tsp ground black pepper

Procedure:

Drain salmon. Flake into small chunks and set aside. Cook vermicelli according to pkg directions; drain. Combine vermicelli, beaten eggs, Parmesan cheese, melted butter, parsley, and black pepper, tossing to coat. Add salmon and toss gently. Spoon onto a serving dish and dust with additional Parmesan cheese.

You’ll Need:

1 can red salmon, drained
2 cups chopped peeled potatoes
2 tablespoons margarine, melted
3 scallions, finely chopped
1/8 teaspoon pepper

Procedure:

Remove and discard skin and bones from salmon; flake salmon with a fork and set aside. Saut� potatoes in margarine 15 minutes or until tender. Remove from skillet and set aside. Add scallions to skillet and saut� 2 to 3 minutes. Stir in pepper. Add potatoes and salmon. Cook over medium heat, without stirring, until thoroughly heated.

You’ll Need:

2 salmon steaks about 10 oz each
Splash of lemon juice
2 garlic cloves, crushed
1 tsp dried tarragon, crushed
2 shallots, coarsely chopped
1 tomato, coarsely chopped
1 ripe mango (about 6 oz of flesh) chopped
2/3 cup fish stock or water
1 tbsp ginger syrup
2 tbsp butter
Salt and freshly ground pepper to taste

Procedure:

Place the salmon steaks in a shallow dish and season with the lemon juice, garlic, tarragon and salt and pepper. Set aside in the fridge to marinate at least 1 hour. Meanwhile, place the shallots, tomato, and mango in a food processor or blender, blend until smooth. Add fish stock or water and the ginger syrup, blend again and set aside. Melt butter in a frying pan and saute the salmon steaks for about 5 mins on each side. Add mango puree, cover and simmer until salmon is cooked. Transfer the salmon to warmed serving plates. Heat the sauce through, adjust the seasoning o taste and pour over salmon. Serve hot.

You’ll Need:

4 slices of fresh salmon, 1 tbsp lemon juice, salt & pepper, 30 gr butter, 1 onion, 1/4 cup fresh mixed herbs, 2 cups fish bouillon, 1 cup dry white wine, 2 tbsp capers, 1 cup cr?me fra?che, juice of 2 oranges, 8 orange slices for decor.

Procedure:

Clean salmon and season with salt & pepper. In large pan saut? minced onions, add herbs & stir, add bouillon, wine, capers and heat up, add cr?me fra?che and orange juice. add salmon to sauce and let simmer on low heat for 5 - 6 min. serve and decorate with orange slices.

You’ll Need:

1 (16 ounce) can salmon, including liquid
1/2 cup turkey stuffing mix
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise

Procedure:

Mix well. Pack into a loaf pan. Bake at 400 degrees F for 30 minutes.

You’ll Need:

1 large can pink salmon
1 cup tomato juice
1/4 cup cornmeal
1/2 cup cracker crumbs
2 eggs
Salt and pepper, to taste
2 tablespoons margarine

Procedure:

Flake salmon; remove bones and skin. Add cornmeal, cracker crumbs and tomato juice. Place margarine in a baking dish and melt. Beat eggs and mix into salmon. Add salt and pepper to taste, then melted margarine. Bake for 15 to 20 minutes at 400 degrees F.

You’ll Need:

1 (16 ounce) can salmon
1 cup whole milk
1 tablespoon all-purpose flour
1 tablespoon butter
1/2 green bell pepper, finely chopped
1 tablespoon finely minced onion
3 eggs, beaten well
1 cup cracker crumbs
Salt and pepper, to taste

Procedure:

Pick over salmon carefully. Reserve liquid for sauce. Mix next 7 ingredients. Add salmon. Add salt and pepper. Pour into buttered mold. Steam by setting in pan of boiling water and baking at 350 degrees F until done, approximately 1 hour. Serve with sauce. Sauce 1 cup milk 1 egg 1 tablespoon cornstarch 2 tablespoons butter Salt Cayenne pepper Liquid from salmon Bring milk to boil. Mix eggs and cornstarch. Add to milk to thicken it. Add butter and pinch of salt. Add dash of cayenne pepper and any liquid from salmon. To serve, slice and spoon sauce on each slice. Serve hot.

Yields 4 servings.

You’ll Need:

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

Procedure:

Mix well; bake in greased loaf pan for 45 minutes at 350 degrees F.

You’ll Need:

8 manicotti shells
2 cups cooked flaked salmon
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 tsp lemon juice
6 tbsp sour cream
1/2 onion finely chopped
10 ounces tomato sauce

Procedure:

Cook manicotti shells according to package directions. Do not over cook. In a bowl mix remaining ingredients except tomato sauce. Stuff shells with mixture. Pour about 3/4 of the tomato sauce over the bottom of a large pan and place shells on top. Spread the remaining sauce over the top of the shells to keep moist. Bake at 350 degrees about 20 minutes or until sauce is bubbly and cheese is melted. If desired, sprinkle more cheese on the top while baking.