Salmon patties -- mix enought bread crumbs and a beaten egg with left-over salmon until the mixture is thick enough to form into patties. Season with a little diced celery, diced onion, a dash of lemon juice, and little salt and pepper. Dip into more bread crumbs and fry until done. Serve with hollandaise sauce, if desired.
Salmon vinigrette salad:
Place slices of boiled egg, cherry tomatoes, sliced cold salmon, and strips of Swiss cheese on a bed of mixed salad greens. Drizzle lightly with a mild raspberry vinigrette dressing.
Salmon casserole:
Mix cooked salmon with three cups of cooked rice, diced boiled egg, some sauteed green and red peppers, and a cup of white sauce. Top with bread crumbs or crumbled potato chips, and bake at 350 degrees until bubbly.Got any good recipes for left over baked salmon?
I like Kedgeree. Cooked rice with broken up salmon and chopped hard boiled egg salt and pepper. Put in a casserole and top with tomato slices and pop in the oven to heat. I like to mix in dill weed, too, cuz I like the flavor of dill with fish.Got any good recipes for left over baked salmon?
Seafood Risotto
http://allrecipes.com/Recipe/Seafood-Ris鈥?/a>
Salmon Patties
http://allrecipes.com/Recipe/Salmon-Patt鈥?/a>
This recipe calls for canned salmon, but I think using your leftovers will be just fine.
Salmon Salad
http://www.kasilofseafoods.com/Seafood-R鈥?/a>
Salmon Melt
http://www.kasilofseafoods.com/Seafood-R鈥?/a>
Hope I helped :)
simple hillbilly recipe -mush salmon.add diced onions,bell peppers.add cornmeal to thickin,pat out in pattys fry in skillet ,med.heat.in oil of chose browning each side.top with pace picante sause.enjoy
Salmon Patties with Mushroom Sauce:
Flaked left over salmon, bones picked out
1 - 2 T fresh lemon juice
1/2 - 1 cup mayonaise
1 Tsp fresh dill or 1/2 tsp dried dill
Salt and Pepper to taste
1 cup Italian bread crumbs
Mix the above ingrediants and form patties. Saute in canola oil until browned and heated thru. Drain excess oil.
Saute 1/2 lb white mushrooms in oil and 1 T butter. Season with garlic powder, salt and pepper. When shrooms are cooked, drain them on paper towels. In skillet add 2 T butter and 3 T flour. Brown slightly and add 2 cups whole milk or a combination of milk and half and half. Stir until smooth and thickened. Add salt and pepper to taste. Add mushrooms and heat thru. Put sauce over salmon patties and serve.
Salmon Pasta. Boil up Pasta, and make a creamy sauce to go with it, then stir in the salmon and cook gently for about 5 minutes, remove and serve. Quick and easy.
Reheat the leftover salmon. Serve it over wilted spinich sauted in a little olive oil and garlic. Salmon is a treat. Twice in a row is a good thing. Don't dillute it by adding a bunch of junk to camouflage the salmon.
oh yeah! salmon salad baby. just chop it up nice n small, toss some veg, mayo, n a few of your favorite spices at it to taste.
Salmon Salad in a Pita Pocket
You will need:
1 c. salmon chopped fine (smoked works great as well)
2 tablespoons onion chopped fine
2 teaspoons pickle relish(more to taste)
1 tablespoon celery diced
1 teaspoon dijon mustard(more to taste)
2 cup mayonnaise
2 teaspoons dried dill
salt and ground black pepper to taste
1 slice pita pocket bread
Method:
In a small bowl combine salmon, onion, pickle relish, celery, Dijon mustard, mayonnaise, and dill. Using a metal spoon, mix the ingredients well. Mixture may need more mayonnaise and/or Dijon mustard depending on taste. Add salt and pepper to taste.
Next, take one slice of pita pocket bread and carefully cut in half. Take the salmon mixture and fill each half carefully. The pita bread may need to be split open with a knife before opening. Add your favorite fillings, example: sliced tomatoes, onion, shredded lettuce or what ever you might add to a sandwich.
Yield: 2 servings
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Salmon Omlette....
breakfast for dinner
You will need:
4 grade a large eggs whipped with a touch of milk added.
1/4 cup feta cheese
4 tablespoons fresh tomato, diced fine
4 tablespoons onion, diced fine
4 teaspoons green bell pepper, diced fine
1/2 cup of cooked salmon diced fine
2 teaspoons fresh dill, chopped fine
butter(used to coat bottom of egg pan)
Method:
Take a medium sized non-stick egg pan and add to moderate heat. Add enough butter to the pan to coat the bottom and melt.
Add 1/2 of the following ingredients: onion, green bell pepper, and tomato to egg pan and cook until onion and green pepper are soft. Add 1/2 of the egg mixture to the egg pan and cook until half of the way done. Add 1/2 of the feta cheese, 1/2 of the cooked salmon and 1/2 of the dill. Using a pan safe spatula, fold omlette in half and finish cooking. Remove from heat and place on a dinner plate.
Repeat method using remaining ingredients.
Serves 2
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SALMON AND MUSHROOM BISQUE
1 pound mushrooms (crimini is my suggestion)
6 tablespoons (1/3 stick) butter
1 cup finely chopped onion
1 garlic clove, minced
2 tablespoons all purpose flour
2 14 1/2-ounce cans low-salt chicken broth
1/3 cup dry Sherry
1/2 cup whipping cream
2 large egg yolks
1 teaspoon fresh lemon juice
1/2 pound cooked salmon, cut into bite size pieces
3 tablespoons finely chopped fresh Italian parsley
Cut off mushroom stems and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems, onion and garlic; saut茅 until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour and stir 2 minutes. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids.
Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; saut茅 until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Add the cooked,chopped salmon 3 minutes before the soup is ready to serve to reheat the salmon. Season to taste with salt and pepper. Mix in parsley and serve.
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Herbed Parmesan Crusted Salmon
with Tomato Coulis:
Parmesan Crust:
1 c. of grated parmesan cheese
add 1/4 tsp. each of the following ingredients:
dill, oregano, basil, garlic powder, salt and pepper
Mix together and set aside
Tomato Coulis:
You will need the following:
2 celery stalks, washed a roughly chopped, 1/2 onion roughly chopped, 1 carrot, peeled and roughly chopped, 1 tblsp. of vegetable oil, 1 tsp. of fresh, chopped rosemary, salt, pepper, and sugar(added later to taste), 1 tsp. of oregano, 1 tsp. of fresh basil, 1 c. of diced canned tomatoes, and 1 c. of canned tomato puree'.
In a small pot add the oil and get it hot. Add the vegetables and sweat for approximately 10 minutes. You want to caramelize the vegetables. Next, add the tomato sauce and tomato puree'. Let simmer for about a half hour stirring occasional. Add your herbs. Simmer for another 10 minutes stirring occasionally. Add salt, pepper, and sugar to taste. Remove from heat and strain sauce into another pot or bowl. You will want to use a wire whisk and a colander or china cap and try to get as much juice from the vegetables as possible. Save the sauce and discard the vegetables. Set aside to cool.
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Herbed Salmon:
Preheat oven to 325 degrees.
Use four 4-6 oz. deboned, fresh Salmon fillets.
Put salmon on a greased oven safe pan and coat the tops of each evenly with the herbed parmesan cheese.
Baking in the oven for 10-15 minutes or until Salmon is firm to the touch.
Remove when done.
Take the tomato coulis and put an even amount of sauce on four plates and place the cooked herbed parmesan salmon on top of each plate of coulis.
Enjoy!!!
Note: The Tomato Coulis should be served hot or room temperature.
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Poached Salmon with Lemon Dill Sauce:
Sauce:
Take 2 tsp. of butter and melt. Take 2 tsp. of flour and add to the melted butter. Cook stirring continuously until golden brown or it smells like toasted almond(this is the roux to thicken the sauce).
Add 1 to 1 1/2 c. of milk to the roux and simmer.
Add a 1/4 tsp.(or more to taste) of fresh or bought lemon juice.
Let cook until the sauce thickens stirring occasionally.(sauce should coat the salmon and should not be too thick. If the sauce is too thick you may thin it a little by slowly adding milk a little at a time.
When the sauce is thickened add 2 tsp. of freshly chopped dill.
Set aside bought keep warm.
Take four fresh, boned, 4-6 oz. salmon fillets and put into a deep pan covering the salmon with cold water and move to heat. Bring the water to a boil and then simmer. Cook for 10-15 minutes until the salmon feels firm to the touch.
When the salmon is cooked, remove from the water, and put the salmon fillets on four plates. Ladle sauce over each fillet, just enough to coat them.
This recipe is an easy recipe and is very tastey.
Enjoy!!!
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Salmon Fettucinni Alfredo:
To Make an Alfredo Sauce: Take 2 tblsp. of butter, 2 c. heavy cream, 1/2c. of parmesan cheese, a dash of pepper, and a pinch of nutmeg. Cook over a low heat, stirring occasionally until thickened. You may want to add more of less parmesan cheese depending on your taste. Add milk a little bit at a time if sauce gets too thick.
Take your leftover salmon(boneless) and chop it into small pieces and add to your alfredo sauce.
Over cooked and heated fettucinni add the salmon in alfredo sauce.
Another variation may be to add some cooked, mixed vegetables to your salmon in alfredo sauce. Then you have Salmon Fettucinni Alfredo Primavera.
I make salmon salad with it and also salmon cakes. Salmon salad is just same as tuna and salmon cakes are made with mashed potatos, bit of celery and onion chopped fine, salt and pepper form into cakes, roll in corn meal (optional) and fry.
Flake salmon. Mix with whipped cream cheese. Spread on crackers and top with a thin slice of cucumber.
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