#3258 - Salmon Salad

(by Shirley McNevich)

2 cups canned/cooked red salmon
1/2 rib of celery (chopped)--more or less as desired
2 hard boiled eggs (peeled and chopped)
1/3 of a cucumber (peeled and chopped)--more or less as desired
1/4 to 1/2 cup chopped onions
mayo
salt and pepper (to your taste)

Into a bowl flake the cooked red salmon. Add the chopped celery, chopped eggs, chopped cucumber and chopped onions--stir to mix. Add 1 TBSP mayo at a time and stir. Keep adding mayo and stirring until salad is the consistency of tuna salad. Add salt and pepper to your taste--stir. Serve on rolls, on top of lettuce or with good quality crackers.

#3257 - Red Salmon Casserole

(by Shirley McNevich)

15oz. canned red salmon (drained well and broken into small pieces)
2 cups uncooked pasta (your choice of shape)
2 cups shredded Monterey jack cheese
4 TBSP butter
1/2 cup chopped onions
2 TBSP flour
2 cups milk
2 TBSP lemon juice (OPTIONAL)
2 TBSP chopped parsley
3-4 slices buttered bread (cut into small pieces)

Cook pasta in salted water according to box directions--drain but do NOT rinse. In a skillet over medium heat add butter and chopped onions--cook/stir until onions are tender. Slowly add flour while stirring. Turn heat back to medium low--slowly add milk to onions--cook/stir until mixture thickens. Add lemon juice and chopped parsley--stir to mix, then remove from heat. Grease a casserole dish and spread drained pasta into the bottom. Arrange salmon pieces over the pasta. Sprinkle half of the cheese over the salmon. Pour all of the onion mixture over the cheese. Spread the rest of the cheese over the top. Bake at 375 degrees for 20 minutes, then remove from oven and arrange buttered bread pieces over the whole top. Return to oven and bake until buttered bread pieces are brown and crispy.

#2184 - Baked Salmon

(by Shirley McNevich)

2 TBSP flour
1/2 cup milk
1 TBSP butter + extra for dotting
1 - 14oz. can red salmon (remove bones)
2 beaten egg yolks
2 egg whites (beaten until stiff)
1 small onion (chopped)
1/4 cup fresh parsley
Italian breadcrumbs

In a saucepan over medium heat add butter--melt. Add flour--stir. Add milk--cook/stir until slightly thickened. Remove from heat--cool to room temperature. Flake the salmon into a bowl--add beaten egg yolks--stir. Add parsley and chopped onions--stir. Add beaten egg whites--stir. Grease a 2 qt. casserole dish. Put salmon mixture evenly into the casserole dish. Spread the cooled milk sauce over the salmon mixture. Sprinkle the whole top with a thin layer of the Italian breadcrumbs. Dot some butter over the breadcrumbs. Bake at 350 degrees for 30-40 minutes or until heated through.

#1538 - Baked Salmon and Zucchini

(by Shirley McNevich)

1 - 14oz. can red sockeye salmon (drained and flaked)
4 TBSP fresh grated Parmesan cheese
1 cup mayo
2 1/2 cups shredded zucchini (peel before shredding)
1 cup Italian flavored fine bread crumbs

In a bowl add flaked salmon, Parmesan cheese, mayo, zucchini, and bread crumbs--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Sprinkle more Parmesan cheese over the top if you wish. Bake at 350 degrees for 25-35 minutes or until hot.

#1378 - Salmon Loaf

(by Shirley McNevich)

1 - 14.75oz. can red salmon (de-boned and flaked)
1 1/2 cups cracker crumbs
2 eggs
1 small onion (chopped)
1/2 tsp. salt
1/2 tsp. pepper
1/4 to 1/2 cup fresh or dried parsley

In a bowl add eggs--beat. Add flaked salmon--stir. Add chopped onions, salt, pepper and parsley--stir until mixed. Add cracker crumbs and mix with your hands to form it into a loaf shape (if too moist add more cracker crumbs). Place loaf into a greased loaf pan. Bake at 350 degrees for 50-60 minutes.

#88 - Salmon Cakes

(by Shirley McNevich)

1- 14.7oz. can red salmon
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 medium onion finely chopped
1/4 cup fresh, frozen, or dried parsley
1 1/2 cups crushed cracker crumbs
canola oil for frying

Put salmon in a large bowl, juice included (remove any bones). Use a fork to pull salmon apart to remove any large chunks. Add the eggs and mix together using the fork. Add onion, parsley, salt, pepper, and 1 heaping cup cracker crumbs. Scoop out salmon mixture (about the size of a large meatball) and form into a cake. Repeat with the rest of the salmon mixture. Fill a small dish with more crackers crumbs and dip each salmon cake on both sides into the crumbs. Fry in a frying pan with canola oil. Brown on both sides.