by 
LuvLiving
ANSWERS: 9
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Make a "salmon salad" (like tuna salad) but with celery and Italian salad dressing, perhaps with some diced red bell peppers. Spread onto warmed toast if a sandwich is wanted (cheese optional).
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Here's some interesting recipes. http://www.cooks.com/rec/view/0,1917,153190-250192,00.html
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Salmon pie: http://www.foodnetwork.com/recipes/emeril-lagasse/salmon-pie-recipe/index.html
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My mother used to make salmon patties and corn fritters for an occasional treat for dinner. We loved them!
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Salmon Dill Croissants Salmon Macaroni Bake Salmon Mousse Grilled Salmon Sandwiches Potato Salmon Patties Salmon Chowder Cheesy Salmon Pasta Lemon Salmon Burgers Creamed Salmon on Toast Salmon Broccoli Bake
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Salmon out of a can? Heavens. I'm Alaskan. I don't partake of canned fish. Get ahold of the good stuff. That's my idea.
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I make my salmon salad this way: Empty the can into a bowl. Add 1-2 tablespoons of mayonnaise (more if you like). Add dashes of Tabasco, chili, salt, pepper, and dried dill weed. Add about a tablespoon of sweet pickle relish. Empty 1-2 bags of Splenda or your favorite sweetener. I add dried onions flakes because I like the crunchy sensation. Finely diced onions will do. I also like a little bit of garlic, finely chopped. Stir it all up and serve it with crackers or just do what I do and scoop it out of the bowl. This works just as well with canned tuna.
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Salmon Cakes (patties) I just made these the other night. My family loves them! http://www.cherskitchen.com/recipes/seafood/salmon_cakes.php
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Pasta with Salmon and Broccoli 375g salmon fillet or 418g can salmon head of broccoli, cut into small florets 175g dried pasta shapes 25g butter 25g plain flour 300ml semi skimmed milk 50g reduced fat Cheddar, grated freshly ground black pepper Preheat the oven to 200°C, 400°F, Gas Mark6. Wrap the salmon fillets loosely in a piece of tin foil, place on a baking tray and cook for 10 minutes. (If using canned salmon, drain, remove bones and break into small chunks). Remove the skin and cut the salmon into small chunks, set to one side. Blanch the broccoli florets in a pan of boiling water for one minute, drain and refresh. Leave to one side. Cook the pasta in a saucepan of boiling water until tender. Meanwhile, melt the butter then stir in the flour and cook for 1-2 minutes. Slowly add the milk off the heat, beating well each time. Return to the heat and bring to the boil, stirring continuously. Reduce the heat and allow the sauce to thicken, stir in the cheese and season with a little black pepper. Drain the pasta and gently stir in the sauce, salmon and broccoli.
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