Recipes: Start with a can of Salmon
I really enjoy eating Salmon, but the steaks can be pretty expensive. So I usually use canned salmon, which is quite reasonable in price. The downside is you have to take out the bones and skin but you end up saving a lot of money.
These recipes all call for canned salmon and are relatively inexpensive and quick.
The first step in all these recipes is to remove the bones and the skin and flake the fish.
Cheesy Salmon Ingredients
2 tablespoons butter or margarine
2 cups noodles, uncooked
2 tablespoons flour
8 ounces grated cheddar cheese
1 cup milk
1 teaspoon salt
1 can salmon (16 ounces)
1/8 teaspoon pepper
Cheesy Salmon Directions
Preheat oven to 375. use cooking spray on 1 quart casserole.
In saucepan, melt butter: add flour, stirring until blended. Slowly add milk, stirring constantly. Cook, stirring until smooth and thickened.
remove bones and skin from salmon, drain and flake. In bowl, add salmon, noodles, cheese, spices. Blend then add the flour mixture and combine thoroughly.
Pour into casserole and bake for 30 minutes or until set. 4 servings
Salmon Loaf Ingredients
2 cans salmon (16 ounce cans)
1 teaspoon grated onion
2 cups milk
1/2 teaspoon salt
4 eggs, slightly beaten
2 tablespoons snipped parsley
1 cup fresh bread crumbs
2 teaspoons lemon juice
Salmon Loaf Directions
When you drain the salmon, make sure you save the liquid.
Heat oven to 375 degrees. Use cooking spray in 10 in loaf pan.
Take bones and skin out of salmon and flake the fish. Add enough milk to the reserved liquid from the salmon can to make 2 cups liquid. Add the liquid to the salmon, along with the rest of ingredients and mix.
Turn into loaf pan, bake about 1 hour. Makes 8 servings
1 cup margarine or butter
1 teaspoon salt
1/3 cup shortening
10 to 12 tablespoons cold water
4 cups flour
Salmon in Pastry Ingredients
2 cans salmon (16 ounce each)
3 large, finely chopped onions
1 cup + 1 tablespoon water
1/4 cup butter or margarine
1/2 cup rice
3 hard boiled eggs, peeled and chopped
1 teaspoon instant chicken boullion or cube
2 tablespoons snipped dill
8 ounces thinly sliced mushrooms
1 teaspoon salt
Salmon in Pastry Directions
First, make the pastry.
Cut butter and shortening into flour and salt until it resembles small peas. Sprinkle in water ,1 tablespoon at a time,using fork to blend. When you have worked in enough water that all the flour is moistened, form dough into a ball. Divide dough in half, shape into rounds, cover and refrigerate for about 3 hours, until firm.
Next, make the filling
Preheat oven to 400 degrees
Heat 1 cup water, rice and boullion to boiling in 1 quart saucepan, stirring once. Once boiling, cover and let simmer for about 14 minutes. Remove from heat and fluff rice wit hfork.
Melt 1/4 cup butter, Stir in mushrooms and onions. Cook over medium heat until onions are tender.
Put the flaked salmon in a bowl, add rice, mushroom/onion mix, eggs, salt and dill. Mix .
Next, Make pastry
Put one pastry round on floured surface. Roll into rectangle about 16 x 7 inches. Trim edges evenly.
place on ungreased cookie sheet. Mound salmon mix over pastry to within 1 inch of edge. Moisten edges with water
Roll out other pastry round to about 18 x 9 inches. Place over filling on cookie sheet. Press edges together and seal with fork. Make sure you cut some holes in the top of the pastry to allow steam to escape.
Mix egg yolk and 1 tablespoon water, brush this mix over pastry.
Bake until golden brown, about 50 to 60 minutes.
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