Just mix salmon in a bowl with 1 or 2 eggs, depending on how much salmon you have.
Either canned or fresh. Chopped onion, chopped garlic, cracker crumbs, seasonings depend on what you like. I put paprika, parsley, dill weed, lemon pepper, cayenne pepper, salt. Lemon zest is good and maybe a couple tbs of lemon juice. Form it into patties and then fry it in hot oil until it’s brown on both sides.
500g [ 1lb ] potatoes, peeled
125g [ 4oz ] grated cheese
1 1/2 tablespoons flour
1 1/4 cups [ 10 fl oz ] milk
250g [ 8 oz ] can salmon
50g [ 1 1/2 oz ] butter or 1 cup margarine
salt & pepper
1/2 cup [ 2 oz ] grated cheese
3 spring onions, finely chopped
Boil potatoes and mash with a little butter and milk.
Melt butter in saucepan on medium heat, stir in the flour
to make a smooth paste. Sprinkle in salt and pepper and slowly
pour in the milk. Stir gently. Return to heat and stir until
the sauce thickens. Add 1 1/2 cups grated cheese
and stir through the sauce. Add salmon and spring onion
until well mixed. Place in casserole dish and spread
the mashed potato on top. Sprinkle the remaining
cup of grated cheese over the top and place on
centre shelf of the oven and for 15 minutes at 350 degrees.
Or until golden brown.
1/3 cup Dijon mustard
1 1/2 cups bread crumbs
1/4 cup water
1teaspoon lemon juice and
1/8 teaspoon cayenne pepper
orange roughy or fish of your
Preheat the George Foreman grill for five minutes
that has been brushed liberally with oil. Mix all
ingredients except the bread crumbs. Dip the fish
into the mixture and then dredge through the bread
crumbs. Grill until the fish is flaky. 3-5 minutes.
Lemon-Garlic Halibut Steaks
vegetable oil for grilling
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
Brush grill rack with vegetable oil. Heat coals or gas grill for
direct heat. In shallow glass or plastic dish or resealable plastic
food-storage bag, mix lemon juice, oil, salt, pepper and garlic. Add
fish; turn several times to coat. Cover dish or seal bag and
refrigerate 10 minutes.
Remove fish from marinade; reserve marinade. Cover and grill fish
over medium heat 10 to 15 minutes, turning once and brushing with
marinade, until fish flakes easily with a fork. Discard any remaining
Sprinkle fish with parsley and lemon peel.
Makes 4 servings.
Calories 240, Fat 6 g, Carbs 2 g, Sodium 340 mg, Fiber 0 g.
Famous Recipes – Crabmeat Stuffed Trout
Prep: 15 min, Cook: 30 min.
1/4 cup plus 2 Tbs. unsalted butter
1/2 cup celery, diced
1/4 cup onion, diced
1/4 cup mushrooms, diced
1/2 cup lump crabmeat
1/4 cup breadcrumbs
1/2 tsp. white pepper
2 lbs. fresh trout, cleaned and deboned
1 lemon, cut in wedges
4 sprigs parsley
Preheat oven to 375°F. Melt 1/4 cup butter in a heavy nonstick skillet over
medium heat. Sauté celery and onions about 5 minutes or until celery is
soft. Add mushrooms and cook another 5 minutes. Stir in crabmeat and
breadcrumbs. Mix thoroughly. Season with salt and white pepper to taste.
Remove from heat. Using a spoon, fill each trout with mixture so that both
sides of the trout almost come together. Place on a buttered cookie sheet.
Dot top of each trout with remaining butter. Bake about 20 minutes or until
fish flakes easily with a fork. Serve with lemon wedges and garnish with
This tuna salad is made lighter with the use of yogurt as an alternative to mayonnaise. It also contains chopped dates, an unusual twist to a typical salad.
2 6oz cans tuna, drained
1/2 cup dates, chopped
1 1/2 cup celery, chopped
1 large apple, cored, peeled and diced
1 tablespoon parsley, chopped
1 cup Stonyfield Farm lowfat plain yogurt
2 tablespoons red onion, minced
3 teaspoons lemon juice
1 teaspoon curry powder
Salt and pepper to taste
Drain excess water from tuna and reserve. Combine first five ingredients, including tuna, in a medium-size mixing bowl, and combine well. Then in a separate bowl, combine the yogurt, red onion, lemon juice and curry powder, and mix well to make the dressing. Pour the dressing over the tuna mixture, mix well, and enjoy. Keep refrigerated.
Calories 150; Calories from Fat 25; Total Fat 2.5g; Cholesterol 25mg; Total Carbohydrate 19g; Protein 16g; Calcium 10%;Fiber 2g