Salmon Loaf
1/4 c fresh onion, chopped fine
1 t dried dill weed
1 T butter
1 slightly beaten egg
1/4 - 1/3 c milk or cream
1 c soft bread crumbs
Leftover salmon to equal about 2 cups (*can use 2 cans of salmon - clean the skin and bones off and discard)
In a microwaveable bowl place the onion, dill and pepper with the pat of butter. Microwave about 2-3 minutes until the onion is tender. Combine the egg, bread crumbs, milk and butter/onion mixture. Add the salmon, breaking it apart as you add it. Mix with your hands for best blending. Shape into a loaf and place in a bread loaf pan (6X3") that has been greased or sprayed. Bake at 350 for 40 minutes. Broil for a few minutes to crisp up the top if you prefer a slight crust on your salmon loaf.
OPTIONAL: Top with a white sauce to which you've added a peas and/or some cheese.
Simple White Sauce
2 T butter
1 T flour
1/2 t salt
1/8 t white pepper
1/8 t paprika
3/4 c milk
1 T lemon juice
1/2 c frozen pea's - thawed
Microwave the butter until melted; add the flour and seasonings, then the milk and lemon juice. Microwave 4-5 minutes, stirring after each minute. Add 1/2 cup peas. Stir and serve over salmon.
Using the recipe for a salmon loaf, you can adapt it to make salmon patties; and can make a low carb version by playing with the recipe a bit.
For a low carb Salmon Cake I use;
1 can salmon
diced celery
diced onion
butter
1 egg
lemon
pepper
salt
Saute' the onion and celery in the butter until soft. Add it to a mixing bowl with the salmon and an egg. Mix it up and add seasonings to taste. Pan fry in butter/olive oil until golden brown on both sides and done in the middle.
Salmon Salad
2/3 cup NAKANO Seasoned Rice Vinegar Roasted Garlic or Original
2 cloves garlic, crushed
1 teaspoon salt
1 1/2 teaspoons dried dill weed, divided
4 salmon fillets, about 5 ounces each
3 tablespoons extra virgin olive oil
16 asparagus spears
2 medium tomatoes, diced
1 tablespoon capers Hearts of Romaine lettuce
Combine rice vinegar, garlic, salt and 1 teaspoon dill weed to make dill vinaigrette; stir well. Place salmon fillets in a shallow non metallic container. Add 4 tablespoons dill vinaigrette; marinate 30 to 60 minutes. Drain salmon and discard marinade. Grill or saute salmon, starting with the skin side down, until cooked as desired. Cover and set aside.
Add olive oil to remaining vinaigrette. Blanch asparagus and place in shallow, rimmed dish. Drizzle 3 tablespoons vinaigrette over asparagus. Combine tomatoes, capers, 2 tablespoons vinaigrette and remaining 1/2 teaspoon dill weed.
To serve, arrange lettuce leaves and 4 asparagus spears on each serving plate. Remove skin from salmon and place one fillet on each plate. Spoon a generous ribbon of tomato mixture over salmon, lettuce and asparagus. Serve with remaining dill vinaigrette, as desired. Salmon may be served hot, room temperature or cold. Serves 4
Salmon Dip for Crackers
1 lb can salmon
8 oz. pkg. cream cheese, softened
1 T lemon juice
1 t grated onion
1 t prepared horseradish
1/4 t liquid smoke
1/2 c finely chopped pecans
3 T snipped/minced fresh parsley
Drain and flake salmon. Remove skin and bones. Combine salmon w/ cream cheese, lemon juice, onion, horseradish and liquid smoke. Mix well. Chill several hours or overnight. Shape salmon mixture into a ball and roll in nut mixture. Chill again, and serve w/ assorted crackers.
Crab Stuffed Salmon with Shrimp
4 salmon filets or patties
6 oz. real crab meat
1 T onion, diced fine
1 T chopped fresh parsley
1 T celery, chopped fine
5 T butter
1/2 c cracker crumbs
1 egg
lemon pepper garlic seasoning
4 large raw shrimp, cleaned
Preheat oven to 375. Sprinkle each filet or patty lightly with salt and pepper. Saute' the onions, parsley and celery in 5 T butter. When tender, remove from heat. Add the crumbs, flaked crab meat and egg. Mix and season to taste with lemon garlic seasoning. Spoon a walnut sized mound onto the top of each salmon patty. Bake 20 minutes, top with a large shrimp, return to the oven to bake an additional 7-10 minutes or until your fish is done.
Salmon Sandwiches
4 sandwich rolls
1/2 c ranch style dressing
2 cans (6 oz. each) boneless salmon
2 small tomatoes
1/2 a cucumber
1 c coarsely shredded jicama (which, for a large jicama, this would only be about 1/4 of it)
Split the sandwich rolls and spread with ranch dressing. Drain and clean and flake the canned salmon with a fork and then add the remaining ranch dressing to the salmon. Mix. Thinly slice the cucumbers and tomatoes. Later the tomatoes on the rolls and top with salmon. Add cucumber slices and shredded jicama and eat! Delicious!
