Salmon Cakes
Maui Sunset Grill
Savory Salmon For One or Two
Alaska Salmon & Avocado Pasta Salad



Salmon Cakes

1/2 cup fine dry bread crumbs
1 stalk celery, very finely chopped
2 tablespoons mayonnaise
1 tablespoon McCormick Parsley Flakes
2 teaspoons McCormick Instant Minced Onion
1 teaspoon McCormick Lemon & Pepper Seasoning
1 teaspoon baking powder
1 egg, beaten
1 can (16 ounces) red or pink salmon, drained and bones removed

Place all ingredients except salmon in medium-size bowl and stir until
well combined. Add salmon and mix lightly but thoroughly. Shape into 4
patties. Place patties on lightly greased broiler pan and broil, 8
inches from source of heat, 4 minutes on each side.
Makes 4 servings

This recipe created by McCormick, Inc.




Maui Sunset Grill

4 fish steaks (halibut, sea bass or salmon), about 3/4 inch thick
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons papaya nectar
1 tablespoon chopped fresh cilantro
1 teaspoon vegetable oil
Nonstick cooking spray
Maui Sunset Sauce*
1/4 cup chopped macadamia nuts or toasted almonds

Place fish steaks in single layer in large shallow pan. Blend teriyaki
marinade & sauce, papaya nectar, cilantro and oil; pour over fish.
Turn fish over to coat both sides. Refrigerate 45 minutes, turning
fish over occasionally.
Meanwhile, coat grill rack with cooking spray; place 4 to 6 inches
from hot coals. Reserving 1/3 cup marinade, remove fish and place on
rack. Cook 3 minutes on each side, or until fish flakes easily with
fork. Remove to serving platter; keep warm while preparing Maui Sunset
Sauce.

To serve, spoon sauce over fish steaks and sprinkle with nuts.

*Maui Sunset Sauce: Combine 1/3 cup reserved marinade, 1/3 cup papaya
nectar, 1/4 cup water, 1-1/2 teaspoons cornstarch and 1 teaspoon sugar
in small saucepan. Cook, stirring, over medium heat until mixture
boils and thickens slightly.

Makes 4 servings

This recipe created by Kikkoman.

SOURCE: [Our_Recipe_World]



Savory Salmon For One or Two


-----For 1-----
1 Salmon steak
1 tsp. butter
Salt and pepper
dash dill
dash tarragon
l tsp. capers

-----For 2------
2 Salmon steak
2 tsp. butter
Salt and pepper
dash dill
dash tarragon
2 tsp. capers


Place salmon in a buttered baking dish. Dot with butter and
sprinkle with seasonings.
Cover and bake in a 400-degree oven for 15 minutes, or until salmon
flakes when tested with a fork.

SOURCE: [Our_Recipe_World]
Posted By: "Susanna"
) >





Alaska Salmon and Avocado Pasta Salad

Recipe By : Dallas Morning News Food section
Serving Size: 4

6 ounces dry pasta (penne, rotini, or shells)
1 (14 3/4 oz) can Alaska salmon
2 tablespoons French dressing
1 red bell pepper, thinly sliced
3 tablespoons cilantro or parsley, chopped
1 lime, juiced, zest grated
1 tablespoon tomato paste
1/2 cup sour cream
Paprika to taste
1 bunch green onion, thinly sliced
2 tablespoons light mayonnaise
3 ripe avocados, diced
Lettuce leaves

Cook the pasta according to package directions. Drain and toss with
the French dressing. Allow to cool.
Drain and flake the salmon. Add to the pasta with the green onions,
sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour
cream and tomato paste until thoroughly combined. Toss the pasta salad
with the dressing. Season to taste with salt and pepper; cover and chill.
Before serving, gently toss the avocados into the salad. Spoon the
salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.

SOURCE: [Our_Recipe_World]




Cold Salmon Baked In Foil With Light Watercress Sauce

(Halibut steaks may be substituted for salmon.)

Serving Size : 6

4 6-ounce salmon steaks
1/4 cup fresh parsley -- chopped
1/4 pound mushrooms -- wiped clean, sliced
8 teaspoons lemon juice
salt and fresh ground pepper -- to taste
-----Sauce-----
1/2 cup watercress leaves -- firmly packed
1/4 cup parsley leaves -- firmly packed
1/4 cup chives -- finely chopped
1 tablespoon fresh dill sprigs
1 cup plain low-fat yogurt -- (or non-fat)
2 tablespoons mayonnaise -- reduced-calorie
1 1/2 tablespoons lemon juice
salt and freshly ground white pepper -- to taste
-----Garnish-----
lemon wedges
watercress leaves

Preheat the oven to 450F. Cut four pieces of aluminum foil into
16" squares.
Place each salmon steak on the prepared foil. Top each with 1
tablespoon of the parsley. Distribute the mushrooms over each, top
with 2 teaspoons of the lemon juice, and finally a sprinkling of
salt and pepper.
Seal the packages of foil shut tightly, place on a baking sheet,
and bake for about 15-20 minutes, or until the fish flakes. Cool
and chill for 6 hours or overnight.
To prepare the sauce: Chop the watercress, parsley, chives, and
dill in a food processor or blender. Place in a bowl, add the
remaining ingredients and stir together until well-mixed. Place in
a covered container and chill until ready to use.
If taking to a picnic, tote the packets as is and serve them with
the sauce on the side. If serving at home, remove the salmon from
the foil and serve on a platter surrounded by lemon wedges and
watercress leaves, with the sauce on the side.

Serves: 6

In this recipe the salmon is easily poached by baking in foil packets.
The traditional watercress sauce which is laden with cream is replaced
by a light one prepared with low-fat yogurt.


SOURCE: [Our_Recipe_World]
Posted By: "Cheryl" )
>
From ann in fla



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