INGREDIENTS
2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 teaspoon ground mustard
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
DIRECTIONS
In a bowl, combine the first five ingredients. Add salmon and mix well. Transfer to a 3-qt. slow cooker coated with cooking spray. Gently shape mixture into a loaf. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160掳. Yield: 6 servings.
http://recipes.rd.com/eRMS/recp.aspx?rec鈥?/a>
Salmon Croquettes Recipe
An easy, tasty way to get the nutritional benefits of salmon. It's also an excellent use for left-over cooked salmon, although canned salmon works as well.
Servings: 4
Serving Description: 2 croquettes
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 2 cups cooked salmon, or one 15 oz. can
- 1 cup mashed potatoes, left over or freshly made
- 1 egg
- 2 tablespoons finely chopped onion
- 1/4 cup finely chopped parsley
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard or spicy brown mustard
- 1 tablespoon butter or olive oil (more if cooking in several batches)
lemon wedges (optional)
Directions
If preparing potatoes from scratch, cut 1 medium baking potato into small dice, cover with water to which a pinch of salt has been added, and cook until very soft, about 10 minutes. Mash with a fork or potato masher. (Amount need not be exact)
Break salmon into flakes and mix with mashed potato.
In a small bowl, beat egg, add chopped parsley and finely diced onion, 1/4 teaspoon salt and mustard. Stir into salmon-potato mixture and shape into 8 patties.
Heat oil (medium) in non-stick skillet and cook patties until golden brown and heated through, 3 - 5 minutes per side. Serve warm, with lemon wedges, if desired.
http://www.recipetips.com/recipe-cards/t鈥?/a>
(*-*)Anyone know a good slow cooker salmon recipe? Nothing too fancy please, no garlic!?
I have not tried this but it sounds good.
CROCKPOT SALMON BAKE
3 cans (16 ounces each) salmon
4 cups bread crumbs, soft, about 10 slices of bread
1 can tomatoes in puree, about 15 ounces
1 can condensed cream of onion soup
6 eggs, well beaten
1 green bell pepper, chopped
2 chicken bouillon cubes, crushed
1 tablespoon lemon juice
SAUCE:
1 can condensed cream of celery soup
1/2 cup milk
Generously grease crockpot.
Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base.
Cover and cook on LOW for 4 to 5 hours.
Combine cream of celery soup with 1/2 cup of milk and heat in saucepan.
Serve sauce with the salmon casserole.Anyone know a good slow cooker salmon recipe? Nothing too fancy please, no garlic!?
Crockpot Salmon with Caramelized Onions and Carrots
INGREDIENTS:
2 tablespoons olive oil
2 tablespoons butter
4 onions, coarsely chopped
1 (16 ounce) bag baby carrots
4 cloves garlic, minced
1-1/2 pound salmon filet
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
PREPARATION:
Place olive oil and butter in 4 quart crockpot. Add onions, baby carrots, and garlic, stir, cover, and cook on low for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize.
Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed.
Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour time, if salmon is done, turn crockpot off and keep covered until serving time). Place salmon on serving plate and top with onion mixture. Serves 4
Slow Cooked Salmon
4 servings 1 day 1 day prep
4 salmon steaks
1/2 cup lime juice
3 tablespoons cognac
2 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon white pepper, ground
1 bunch fresh dill, rinsed and dried
2 tablespoons olive oil
For the mustard dill sauce
1/2 cup Dijon mustard
2 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons olive oil
1/3 cup fresh dill, chopped
To marinate salmon, put a large piece of aluminum foil on work surface.
In a small cup or bowl whisk together lime juice and cognac.
Rub both sides of salmon steaks with mixture.
In another cup or bowl combine sugar, salt and pepper and then rub both sides of each salmon steak with about 2 teaspoons of the mixture.
Lay half of the dill in the center ofthe aluminum foil and then place steaks over the dill and then place remainder of the dill on top of the steaks. Pull foil over salmon and seal to form package. Cover foil package with a plate or heavy weight and refrigerate for 24 - 48 hours.
2 hours before serving or thirty minutes before starting to cook the salmon, pour oil into the insert of the slow cooker and preheat it on High with cover on.
Remove salmon from foil and discard dill and with a damp towel wipe seasonings off fish.
Place the salmon steaks in one layer in slow cooker. Cook on high for 90 minutes - check temperature - it should read 140-degrees F. DO NOT OPEN COVER OR CHECK FISH FOR 90 MINUTES.
Serve fish with mustard dill sauce (recipe is below).
To make the mustard dill sauce: whisk sauce ingredients together in a small bowl
Here's one that sounds good:
Easy Potato %26amp; Salmon Chowder
2 (14 oz.) cans of chicken broth
1-1/2 cups loose-pack frozen whole kernel corn
3 medium carrots, thinly sliced
1-1/2 cups water
1 medium onion, chopped
1 (4.9 oz) package dry scalloped potato mix
2 teaspoons dried dill
2 cups half-and-half or light cream
1/2 cup all purpose flour
2 (6 oz.) cans skinless, boneless salmon, drained
In a 3-1/2 or 4 qt. slow cooker combine broth, corn, carrots, the water, onion, dry potato mix (including contents of seasoning packet), and dill.
Cover and cook on low setting 6 to 9 hours or on high setting 3 to 4 hours.
Near the end of cooking time, if using the low setting, turn it to high setting. In a medium bowl whisk together the half-and-half and flour. Gradually stir into vegetable mixture in slow cooker. Gently stir in salmon. Cover and cook for 20 to 30 minutes more or until thickened.
Makes 8 main-dish servings.
If you want to use canend salmon, you can do a casserole in the crockpot, but fresh salmon should not be cooked in a slow cooker.
Crockpot Salmon and Potato casserole
4 potatoes, peeled and thinly sliced
3 tablespoons flour
salt and pepper
1 can (16 ounces) salmon, drained and flaked
1 medium onion, chopped
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup water
nutmeg
Directions:
1. Place half of the potatoes in greased Crock Pot. Sprinkle with half of the flour, salt and pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers in order.
2. Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg.
3. Cover and cook on Low for 7-10 hours.
A mixture of olive oil flavoured with black truffle and chardonnay vinegar, some finely chopped spring onion. No need to do it in the slow cooker though as it only takes 20 minutes for a fillet in the oven (200).
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