MEXI-SALMON BREAKFAST BAKE
30 Minute Meal
Vegetable oil cooking spray
1-1/2 cups (about 7 oz.) fresh or frozen sweet pepper strips
7 eggs
1/2 cup water
1-1/2 teaspoons Cajun or Creole seasoning
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup %26amp; 1/4 cup)
Preheat oven to 400掳F. Spray coat 9-inch baking dish. Microwave peppers on HIGH on microwaveable plate (frozen peppers: 2-3 minutes; fresh peppers: 1-2 minutes). Drain or pat dry peppers. Transfer peppers to baking dish. Beat together eggs, water and seasoning. Stir in salmon and 3/4 cup cheese. Pour egg mixture over peppers. Top with remaining 1/4 cup cheese. Bake 18 to 20 minutes, until puffed and golden.
Variation: Omit peppers, substituting 2 cups thawed hash browns. Bake for 20 minutes.
Makes 4 to 6 servings.
ALASKA SALMON SUSHI
1 cup Japanese short grain rice, cooked
3 Tablespoons rice vinegar
1 Tablespoon sugar
1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked
2 Tablespoons low-fat mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon each celery seed and ground ginger
1 medium cucumber
2 nori (dried seaweed) sheets, each approximately 7 inches square
1 teaspoon wasabi paste*
1/4 cup sushi dipping sauce or soy sauce
In small microwaveable bowl, blend vinegar and sugar. Microwave on high for 30-40 seconds, until sugar is dissolved. Stir vinegar into cooked rice until rice is coated. In small bowl, remove skin and bones (if any) from salmon. Blend in mayonnaise, lemon juice, celery seed, and ginger. Trim ends from cucumber, cut in half lengthwise, and remove seeds. Cut each half into long thin strips.
For each roll:
- Spread half the cooled rice mixture over a nori sheet, leaving a 1/2-inch edge across the top and bottom.
- Thinly spread half of the wasabi across the center of the rice in a thin strip, moving from left to right (horizontally).
- Lay half the cucumber strips and half the salmon mixture over the wasabi strip (in center of sheet).
- Then, starting at the bottom, roll nori up over the rice into one long roll. Be sure to apply firm pressure and smooth nori/ingredients as you roll. If your sushi roll does not stick together simply wet your finger and run it along the nori edge, then press the edge down gently.
Repeat process with remaining ingredients to form second roll. Using a serrated knife that has been moistened, slice each roll into 8 pieces. Wet the blade after each cut. Serve with sushi dipping sauce or soy sauce.
*Additional wasabi may be added to taste.
Variation: Substitute avocado and green onions for cucumber.
ALASKA SALMON PILAF WITH BACON, PEAS AND MINT
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 teaspoons olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
4 slices bacon, cut into pieces
1-1/4 cups long grain rice
1 teaspoon ground cumin
1 teaspoon ground chili powder
2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water
3/4 cup frozen peas
1 Tablespoon chopped fresh parsley or mint
Salt and freshly ground black pepper
2 Tablespoons finely grated Gruyere, Parmesan or Cheddar cheese, if desired
Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks; set aside. Heat olive oil in a large frying pan. Add onion, garlic and bacon; cook over medium heat for 5 - 6 minutes, until onion is browned. Stir in rice, cumin and chili powder. Cook, uncovered, stirring occasionally for another 2 - 3 minutes. Pour in stock and reserved salmon liquid, bring to a boil, then reduce heat and simmer gently for 15 - 20 minutes, until the rice is tender and the liquid is absorbed. Gently stir peas and salmon into the rice (try to avoid breaking up the chunks of salmon) and cook for a minute or two. Fold in parsley and season with salt and pepper to taste. Serve sprinkled with grated cheese.
Makes 6 cups, 3 - 4 servingsMoor recipes required tin pink salmon please?
Salmon with Tomato Salsa
Ingredients:
- 6 filets fresh salmon, 6 to 8 ounces each
salt and pepper to taste
- 1 fresh lemon, cut into wedges
Salsa
- 1 1/2 cups fresh ripe tomatoes, diced - 2 medium
28 oz can of diced tomatoes, drained can be substituted
- 3/4 cup corn kernels, cooked
- 1/4 cup red onion, minced (sweet onion can be substituted)
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, crushed
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
Directions:
Salsa Preparation: In small bowl, combine garlic, olive oil, balsamic vinegar, corn kernels, tomatoes, onion, and cilantro.
A sweet onion can be substituted for the red onion if a milder onion flavor is desired. Canned tomatoes can be substituted for fresh tomatoes. A 28 ounce can provides about 1 1/2 cups. If canned tomatoes are used, drain the juice. If desired, use a can of seasoned diced tomatoes to add an extra spiciness to the salsa. Mix all ingredients together and set aside until ready to serve. Makes approximately 2 1/2 cups of salsa. Preheat oven at 400潞F. Clean salmon filets lightly by rinsing with cold water. Pat dry with paper towels. Line a baking sheet or broiler pan with foil and spray foil with non-stick cooking spray. Arrange filets skin side down and evenly spaced on bakeware. Add salt and pepper seasoning to filets. Bake filets until meat is opaque throughout or begins to flake easily, which will normally require 6 to 9 minutes in oven. Remove from oven and serve. Garnish with lemon wedges and tomato salsa.
***NOTE: A garden variety canned salsa can substituted for fresh salsa if desired. This will reduce the preparation time by 15 minutes.Moor recipes required tin pink salmon please?
Salmon Patties
4 tablespoons butter
5 tablespoons flour
3/4 teaspoons salt
1/8 teaspoon pepper
1 cup milk
1 can (16 ounces) salmon, drained and flaked
1 tablespoon lemon juice
1 tablespoon finely minced or grated onion
1 tablespoon finely chopped fresh parsley
fine dry bread crumbs
1 egg, slightly beaten with 1 tablespoon water
Melt butter over medium-low heat in saucepan. Stir in flour, salt and pepper. Stirring, add milk gradually. Continue to cook, stirring constantly, until smooth and thickened. Remove from heat. Add salmon, lemon juice, onion, and parsley; blend well.
Chill salmon mixture until thick. Shape into patties about 2 1/2 to 3 inches in diameter. Dip patties bread crumbs, then dip in beaten egg, then coat with crumbs again. Fry in about 1 1/2 inches of hot oil at 375掳 until nicely browned on both sides. Drain on paper towels.
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Salmon Salad with Chopped Cucumber
1 can (16 ounces) salmon, drained and flaked
1 medium cucumber, peeled and chopped
1/2 cup chopped celery
4 radishes, thinly sliced
1/2 small green bell pepper, chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon grated onion
lettuce or mixed salad greens
In a bowl, combine salmon with cucumber, celery, radishes, and green bell pepper. Blend mayonnaise with lemon juice and onion in a 1-cup measure; toss with the salmon mixture until well blended. Chill if not serving right away.
To serve line a salad bowl with lettuce or mixed greens; mound salmon salad on the greens.
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