All i want please is some good recipes for tin pink salmon?

Salmon Burgers


Makes 4 or 5 Servings





1 can (14.75 oz.) Salmon


1 egg slightly beaten


1/2 cup each chopped onion, finely chopped green pepper, fresh whole wheat bread crumbs


1 tablespoon lemon juice


1 teaspoon grated lemon peel


1/2 teaspoon rosemary, crushed


1/8 teaspoon pepper





Drain salmon. Discard skin and bones. Combine ingredients. Mix well. Place mixture in refrigerator for at least a 陆 hour to set. Form into 4 or 5 patties. Pan-fry in small amount of vegetable oil until lightly browned on both sides. Serve on toasted hamburger buns. Top with favorite condiments.


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Salmon Croquettes





1 14.75 oz can Salmon


1 cup soft bread crumbs


1 clove garlic, pressed


1 egg


1/4 cup milk


1 tsp Worcestershire sauce


vegetable oil for frying





Drain salmon. Mix salmon and bread crumbs. Combine remaining ingredients except oil. Stir into salmon mixture. Form into about 12 (1-inch) balls. Heat oil, about 1 inch deep, in skillet. Spoon croquettes into hot oil. Brown well on all sides. Note: Recipe maybe be doubled.


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Lemon Fettuccine With Smoked Salmon





2 tablespoons extra virgin olive oil


3 teaspoons minced fresh garlic


1/3 cup rehydrated, drained and julienned sun-dried tomatoes


Juice and zest of 2 small lemons, divided


1/4 cup cold butter cut into pieces


2 tablespoons chopped fresh Italian parsley


1 tablespoon chopped fresh oregano


1 (3-ounce) pouch Smoked Salmon, flaked into bite-size pieces


1/2 pound fettuccine, cooked according to package


3 tablespoons toasted pine nuts


Grated Parmesan cheese


Chopped fresh basil





In large skillet, in hot oil, saut茅 garlic. Add tomatoes and lemon juice; saut茅 1 minute longer. Add cold butter, lemon zest, parsley and oregano. Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in salmon. Pour salmon-lemon mixture over fettuccine; gently toss until coated. Sprinkle with pine nuts, Parmesan cheese and fresh basil.





Makes 2 to 4 servings





http://www.culinary.net/recipes/pastapiz鈥?/a>All i want please is some good recipes for tin pink salmon?
INGREDIENTS:


1 can (16 ounces) salmon


1 small onion, finely grated


2 tablespoons minced fresh parsley


ground black pepper, to taste


2 large eggs, well beaten


1 to 1 1/2 cups fine dry bread crumbs


3 tablespoons butter


PREPARATION:


Turn salmon into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties.





Fry them lightly in butter...just until golden.Bon appetitAll i want please is some good recipes for tin pink salmon?
salmon loaf: 2 cans pink salmon deboned and skin removed, 2 eggs beaten, 1 tsp each of dried rosemary, thyme, and parsley, 1cup bread crumbs, salt and pepper to taste, and 1/4 cup of lemon juice fresh squeezed or bottle... directions: mix all the ingredients together, and put in a casserole dish and let set in the fridge for 30 mins to 4 hours and pre heat oven to 350 degrees, and put in oven for 20 mins, take out and add some margarine to top to promote even cooking and cook another 10-15 mins and turn off and splash the top with some lemonjuice serve with rice or whatever side dish u like. hope u enjoy this...
Salmon Loaf [hot dish]





Tin of salmon, pick off the dark skin bits and drain any water out. Flake or mash with a fork, then add:





1 tbsp minced onion


1 tbsp lemon juice


1 tsp salt


1/2 tsp pepper


1/2 c soft bread crumbs


3 tbsp melted butter


1 egg, lightly beaten first





Mix all ingredients together, then bung into greased loaf tin. Bake at medium [325-350] for approx. 25-30 minutes - until firm and slightly browned on top. Let stand a few minutes before slicing... Serve with a tartar sauce, dill-flavored cream sauce, or cocktail sauce [the red kind that you serve with shrimp is good].





Salmon Salad [cold]





Pick over salmon, removing black skin bits. Flake in chunks and toss with cut up lettuces, cucumber, tomato chunks, black olives, raw mushroom pieces and sliced cornichons [sweet gherkins]. Let each person dress their own with either a vinaigrette or a 'louis' dressing [mayo, chopped boiled eggs, pickle relish, capers] served on the side. Super good served with chips or crisps--or good old garlic bread!
You can use the tin salmon just as you would a tin of tuna. Like a salad. I always start with green onions and celery, small dice, and mayonnaise.





You can add anything you like to it now, such as a minced hard boiled egg or chopped pickles.


Some people like to add nuts and/or raisens or dried cranberries. There are no right or wrongs, it's all about what you like or avoiding food allergies.





Then there is salmon cakes...


http://www.grouprecipes.com/s/salmon-cak鈥?/a>