On 1 Jul 2006 01:14:02 -0700, Doby Show wrote:
> hi sounds wonderful divine! but would this work with canned salmon? we
> got a lot of it on sale and are trying to figure out how to use it!
>
That recipe won't work with canned salmon.
Try the following:
Make a pasta salad using your canned salmon.
Make a quick aioli (the stick blender method literally takes a
minute), Use it to dress precooked & cooled pasta <I use bow ties or
shells>, flaked leftover salmon. Add what ever else fancies you to
the salad. I use green onions, celery and fresh dill.
Aioli
1 whole egg
1-2 cloves garlic, smashed and chopped
1-2 tablespoons of lemon juice
Salt (a big pinch)
1/4 cup extra-virgin olive oil
1/2 cup canola or another bland oil
With your regular blender or food processor running, gradually pour in
the extra-virgin olive oil in a very thin, steady stream. Then pour
the other oil in a thin stream. Do not rush it; if you pour oil too
fast, the mayonnaise won't thicken.
If you use a stick blender, find a jar not much larger in diameter
than your stick blender. Pour in all the ingredients... the oil will
rise to the top. Put your stick blender at the bottom of the jar and
turn it on. Gradually pull the blender up as the mixute emulisifes.
You'll have aioli in a minute or less.
If the aioli or the entire salad is made ahead, cover it with plastic
wrap and refrigerate up to 1 day.
Salmon-Potato Croquettes
Yield: 4 or more servings
Time: 20 minutes
1 to 2 cups leftover salmon meat (or use that canned salmon)
1 to 2 cups leftover mashed potatoes
1/2 to 1 cup minced onion or scallion
1/4 cup minced fresh parsley leaves
1 teaspoon peeled and minced or grated fresh ginger or
garlic, optional
1 egg
1 teaspoon Dijon mustard
Salt and freshly-ground black pepper to taste
Plain bread crumbs as needed
1/4 to 1/2 cup extra virgin olive oil
Lemon wedges
1. Combine the first eight ingredients; add just enough bread crumbs
to stiffen the mixture, but don't make it too dry.
2. Shape into small cakes; dredge in bread crumbs, then dry on a rack
in the refrigerator for 15 to 30 minutes. Heat a large, deep skillet
over medium heat for 2 or 3 minutes. Add a film of the olive oil and
cook the croquettes until they are nicely browned on both sides, about
10 minutes total. If you need to cook the croquettes in batches, add
more olive oil.
Serve with lemon wedges.
Mark Bittman on TV:
Salmon for Holiday Entertaining
http://www.salmonoftheamericas.com/bittman.html
Salmon Souffle
http://southernfood.about.com/od/sal...r/bl40121q.htm
This salmon souffle recipe is made salmon, minced onion, eggs, and
homemade white sauce, along with other seasonings.
INGREDIENTS:
* 2 tablespoons flour
* 2 tablespoons butter
* 1 cup milk
* 2 egg yolks, beaten
* 2 tablespoons chopped fresh parsley
* 1 tablespoon minced onion
* dash nutmeg
* 1/2 teaspoon salt
* dash pepper
* 1 can (16 ounces) salmon, flaked
* 2 egg whites, stiffly beaten
PREPARATION:
In a large saucepan, melt butter over low heat; stir in flour.
Gradually stir in milk. Continue cooking, stirring constantly, until
thick. Add a little of the hot mixture to the beaten egg yolks, then
return the egg yolk mixture to the sauce, stirring quickly to blend.
Add parsley, onion, nutmeg, salt, and pepper. Stir in the flaked
salmon. Fold in egg whites then pour into a lightly buttered 1
1/2-quart casserole. Bake at 325° for 55 to 65 minutes, until golden
and set.
Salmon Souffle serves 6.
--
Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.