Salmonpiepateausaumon Recipes

SALMON PATTIES {SALMON CROQUETTES}

Steps:

• Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
• Transfer the onion to a large mixing bowl. Add the salmon, saltine cracker crumbs, egg, mayonnaise, lemon zest and juice, parsley, and salt and pepper to taste. Stir gently to mix. Try not to break up the chunks of salmon too much; do not over-mix.
• Form the salmon mixture into 8 patties, about ½ inch thick.
• Place the breadcrumbs in a shallow bowl; season with salt and pepper to taste.
• Dredge the salmon patties in the breadcrumbs, coating both sides and pressing gently to adhere.
• Refrigerate the patties for at least 1 hour, or until firm.
• In the same skillet used to cook the onions, heat butter and oil in a large skillet over medium-high heat until sizzling hot (use enough butter and oil to generously cover the bottom of the skillet).
• Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Cook until golden brown, about 4-5 minutes per side. Flip the patties only once; reduce the heat to medium if they start browning too quickly.
• Drain on paper towels. Serve with seafood sauce, tartar sauce, or ketchup. Garnish with fresh parsley and lemon wedges, if desired.

SALMON PATTIES

Steps:

• In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well.
• Make patties out of salmon mixture and roll in cornmeal.
• In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.

EASY SALMON DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Add potatoes to a parchment paper-lined baking sheet.
• Season with olive oil, thyme, salt, and pepper.
• Bake for 20 minutes.
• To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
• On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
• Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
• Top salmon with lemon slices and thyme springs.
• Bake for 12-14 minutes or until salmon is cooked.
• Enjoy!

EASY, NO-MESS BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
• Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

SALMON PIE/PATE AU SAUMON

Steps:

• Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
• Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
• Add water to the mixture a little at a time, you can use a fork or you hands to mix the flour and water- until all is mixed and is slightly sticky.
• Roll the dough out on a floured surface and knead until smooth.
• Cut the dough in half and chill the 2 balls of dough until needed.
• Filling:.
• While boiling (40 mins) or steaming (30-40 mins) the potatoes, drain and de-bone the salmon.
• I personally don't like any bones, no matter how soft they are in my pie!
• Once potatoes are done and you can insert a fork into them without resistance, drain water (if boiled) and with a hand mixer start to cream the potatoes.
• Add the butter to the potatoes--as much or as little as you want--and cream together until the butter is melted and evenly distributed.
• Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
• Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
• Add enough salt that you can taste it through the potatoes sufficiently.
• Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
• Line the pan with dough and add mashed potato mixture evenly into the pan.
• Roll out second ball of dough and place it on top of the filling; cut off excess dough and seal the edges of the pie.
• Make incisions in the dough like this:/// or like this:+.
• Bake for 40 minutes at 400°F or until browned on top and on bottom on the middle rack in the oven.
• Serve right away--we like it with butter melted on top and salt and pepper.