Salmon (4) Collection
superb salmon loaf 
skillet salmon 
smoked salmon dumplings 
crispy salmon potato pancakes 
 
 
> request list: 
> simple salmon/albacore recipes 
 
4   recipes
 
skillet salmon 
 
1 Tbsp  butter
1 or 2 Tbsp  olive or canola oil
2 or 3   serving pieces of fresh salmon fillets
1 or 2   fresh lemons
  dill to taste
  salt to taste
2 to 3 Tbsp  mayonnaise (can use light)
 
melt butter and oil in 10" cast iron skillet on top of stove on medium 
heat. place salmon fillets on plate, skin side down. generously squeeze juice 
of lemon over fillets. spread light coat of mayonnaise over fillets. place 
salmon, mayonnaise-side down, into hot skillet. allow to brown before turning. 
cook skin side down for about 3 minutes. turn over and peel off skin and 
squeeze lemon onto salmon. turn back over and cook until brown. if the salmon 
fillets are thick, it may be necessary to reduce heat to medium low and cook a 
few more minutes until cooked through. remove from skillet and serve 
immediately. 
 
 
 
 
superb salmon loaf 
 
  nonstick cooking spray
1 can  (14-3/4 oz.) salmon, drained, flaked
1 cup  liquid egg beaters or substitute
2   whole wheat bread slices, crumbled
2/3 cup  nonfat dry milk
1/2 cup  green bell pepper, finely chopped
1/4 cup  onion, finely chopped
1 tsp  lemon juice
1 tsp  dried basil
1/2 tsp  lemon zest, grated
1/2 tsp  dried parsley flakes
1/4 tsp  salt
1/4 tsp  pepper
1/4 tsp  dry mustard
1/4 tsp  celery seed
 
preheat oven to 350 degrees. spray a 4" x 8" loaf pan 
with nonstick cooking spray. in a large bowl combine 
together salmon, egg, bread cubes, and powdered milk, mix 
until completely combined. add in bell pepper, onion, 
lemon juice, lemon zest, dried basil, parsley, dry 
mustard, and celery seed. mix until thoroughly together. 
add in salt and pepper to taste. 
spoon mixture into prepared pan. press in pan gently with the back of a 
spoon. bake, uncovered, 1 hour, or until top of loaf is golden. let stand 5 
minutes, then remove loaf to a serving plate. servings: 8 
ready in: 1 hour 15 minutes 
 
 
smoked salmon dumplings 
 
1   side sliced smoked salmon cut into finger-thick stripes
12 oz.  potatoes
1   egg
  plain flour as needed
  salt
  fresh ground black pepper
  fresh parsley
 
steam the potatoes until soft. let them sit for 2-3 minutes, then peel them 
and mash them immediately and add the egg, salt and enough flour to make a 
dough. roll the salmon into 1-1/2" balls. 
to make a dumpling: in the palm of your moistened hand form a round disc of 
dough big enough to hold a salmon- ball. bring the dough around to the top and 
close it around the salmon. in the meanwhile heat plenty of salt- water. place 
the dumplings in the water and simmer them for a few minutes until they have 
been swimming to the top (the water must not boil!). place the on a serving 
plate and sprinkle with plenty of fresh chopped parsley. tip: to keep them 
from sticking to the bottom of the pot slightly turn the pot back and forth or 
very carefully stir a bit after placing dumplings into the water. serves 4 
 
 
crispy salmon potato pancakes 
 
1 can  (14.75 oz.) alaska salmon
2 medium  baking potatoes
1/3 cup  carrots, grated
2   eggs, lightly beaten
2 Tbsp  flour
1/2 tsp  black pepper
1/4 tsp  salt
  vegetable oil for frying
  applesauce
  see note below ***
 
brown and crispy potatoes are everyone's favorite. you can make a 
nutritious meal-in-one by combining grated potatoes with flaked alaska canned 
salmon. make small pancakes for the kids and garnish with a sweet and 
familiar ingredient such as applesauce. sour cream mixed with horseradish 
makes these irresistible for the adults at your table. 
drain and flake salmon. peel potatoes and grate using large holes of a 
cheese grater. combine salmon and grated potatoes with remaining ingredients 
except vegetable oil and applesauce. mix well. heat vegetable oil in a large 
non-stick pan over medium-high heat. form potato mixture into thin patties 
using 1/3 cup mixture for each. fry in heated skillet for 3 minutes on each 
side or until crisp golden brown. serve with applesauce. makes 4-6 servings 
(10-12 salmon potato cakes). 
*** note *** potato mixture will form liquid as it sits. drain in colander 
and squeeze out excess liquid, or squeeze out with a clean towel. 
 
 
please do not add address to reply. thanks 
 
-- 
(ID: 11798) Mirror: rec.food.recipes: Tue, Jul 15, 2003


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