Using Salmon (4) Collection
salmon cakes 
maui sunset grill 
savory salmon for one or two 
alaska salmon & avocado pasta salad 
 
 
 
 
salmon cakes 
 
1/2 cup  fine dry bread crumbs
1 stalk  celery, very finely chopped
2 Tbsp  mayonnaise
1 Tbsp  mccormick parsley flakes
2 tsp  mccormick instant minced onion
1 tsp  mccormick lemon & pepper seasoning
1 tsp  baking powder
1   egg, beaten
1 can  (16 ounces) red or pink salmon, drained and bones removed
 
place all ingredients except salmon in medium-size bowl and stir until 
well combined. add salmon and mix lightly but thoroughly. shape into 4 
patties. place patties on lightly greased broiler pan and broil, 8 
inches from source of heat, 4 minutes on each side. 
makes 4 servings 
 
this recipe created by mccormick, inc. 
 
 
 
 
maui sunset grill 
 
4   fish steaks (halibut, sea bass or salmon), about 3/4 inch thick
1/2 cup  kikkoman teriyaki marinade & sauce
2 Tbsp  papaya nectar
1 Tbsp  chopped fresh cilantro
1 tsp  vegetable oil
  nonstick cooking spray
  maui sunset sauce*
1/4 cup  chopped macadamia nuts or toasted almonds
 
place fish steaks in single layer in large shallow pan. blend teriyaki 
marinade & sauce, papaya nectar, cilantro and oil; pour over fish. 
turn fish over to coat both sides. refrigerate 45 minutes, turning 
fish over occasionally. 
meanwhile, coat grill rack with cooking spray; place 4 to 6 inches 
from hot coals. reserving 1/3 cup marinade, remove fish and place on 
rack. cook 3 minutes on each side, or until fish flakes easily with 
fork. remove to serving platter; keep warm while preparing maui sunset 
sauce. 
 
to serve, spoon sauce over fish steaks and sprinkle with nuts. 
 
*maui sunset sauce: combine 1/3 cup reserved marinade, 1/3 cup papaya 
nectar, 1/4 cup water, 1-1/2 teaspoons cornstarch and 1 teaspoon sugar 
in small saucepan. cook, stirring, over medium heat until mixture 
boils and thickens slightly. 
 
makes 4 servings 
 
this recipe created by kikkoman. 
 
source: [our_recipe_world] 
 
 
 
savory salmon for one or two 
 
 
-----for 1----- 
1 salmon steak 
1 tsp. butter 
salt and pepper 
dash dill 
dash tarragon 
l tsp. capers 
 
  for 2------
2   salmon steak
2 tsp  butter
  salt and pepper
dash  dill
dash  tarragon
2 tsp  capers
 
 
place salmon in a buttered baking dish. dot with butter and 
sprinkle with seasonings. 
cover and bake in a 400-degree oven for 15 minutes, or until salmon 
flakes when tested with a fork. 
 
source: [our_recipe_world] 
posted by: "susanna" <_slfree...@adelphia.net_ 
(mailto:slfree...@adelphia.net) > 
 
 
 
 
 
alaska salmon and avocado pasta salad 
 
recipe by : dallas morning news food section 
serving size: 4 
 
6 oz.  dry pasta (penne, rotini, or shells)
1   14 3/4 oz) can alaska salmon
2 Tbsp  french dressing
1   red bell pepper, thinly sliced
3 Tbsp  cilantro or parsley, chopped
1   lime, juiced, zest grated
1 Tbsp  tomato paste
1/2 cup  sour cream
  paprika to taste
1 bunch  green onion, thinly sliced
2 Tbsp  light mayonnaise
3   ripe avocados, diced
  lettuce leaves
 
cook the pasta according to package directions. drain and toss with 
the french dressing. allow to cool. 
drain and flake the salmon. add to the pasta with the green onions, 
sliced bell pepper and cilantro. 
whisk together the lime juice and grated rind, the mayonnaise, sour 
cream and tomato paste until thoroughly combined. toss the pasta salad 
with the dressing. season to taste with salt and pepper; cover and chill. 
before serving, gently toss the avocados into the salad. spoon the 
salad onto a bed of lettuce leaves. sprinkle with paprika for garnish. 
 
source: [our_recipe_world] 
 
 
 
 
cold salmon baked in foil with light watercress sauce 
 
(halibut steaks may be substituted for salmon.) 
 
serving size : 6 
 
4   6ounce salmon steaks
1/4 cup  fresh parsley -- chopped
1/4 lb.  mushrooms -- wiped clean, sliced
8 tsp  lemon juice
  salt and fresh ground pepper -- to taste
  sauce
1/2 cup  watercress leaves -- firmly packed
1/4 cup  parsley leaves -- firmly packed
1/4 cup  chives -- finely chopped
1 Tbsp  fresh dill sprigs
1 cup  plain low-fat yogurt -- (or non-fat)
2 Tbsp  mayonnaise -- reduced-calorie
1-1/2 Tbsp  lemon juice
  salt and freshly ground white pepper -- to taste
  garnish
  lemon wedges
  watercress leaves
 
preheat the oven to 450f. cut four pieces of aluminum foil into 
16" squares. 
place each salmon steak on the prepared foil. top each with 1 
tablespoon of the parsley. distribute the mushrooms over each, top 
with 2 teaspoons of the lemon juice, and finally a sprinkling of 
salt and pepper. 
seal the packages of foil shut tightly, place on a baking sheet, 
and bake for about 15-20 minutes, or until the fish flakes. cool 
and chill for 6 hours or overnight. 
to prepare the sauce: chop the watercress, parsley, chives, and 
dill in a food processor or blender. place in a bowl, add the 
remaining ingredients and stir together until well-mixed. place in 
a covered container and chill until ready to use. 
if taking to a picnic, tote the packets as is and serve them with 
the sauce on the side. if serving at home, remove the salmon from 
the foil and serve on a platter surrounded by lemon wedges and 
watercress leaves, with the sauce on the side. 
 
serves: 6 
 
in this recipe the salmon is easily poached by baking in foil packets. 
the traditional watercress sauce which is laden with cream is replaced 
by a light one prepared with low-fat yogurt. 
 
 
source: [our_recipe_world] 
posted by: "cheryl" <_hesmyti...@yahoo.com_ (mailto:hesmyti...@yahoo.com) 
from ann in fla 
 
 
 
-- 
 
(ID: 1799) Mirror: rec.food.recipes: Mon, Aug 1, 2005


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