If you like cooking salmon, especially smoked salmon recipes, check the salmon recipe below and you can add it to your Yummy salmon recipe list. Enjoy!
West Coast Smoking Salmon and Artichoke Sauce
Material:
Sharp and flavorful sauce that works well with crackers or fresh bread
2 cups of salmon cooked, peeled off and reinforced
1 6 jar from marinated artichokes, dried
8 ounces of cream cheese, softened
8 ounces of acid cream
2 tsp. Dil
2 tsp. Cajun seasoning
2 tbsp. Mrs. Dash Salad Dressing Mix
1 teaspoon. Worcestershire sauce.
1 teaspoon. Light heat sauce (to taste)
1 teaspoon. Mustard spicy.
2 tbsp. lemon juice
1/4 tsp.
Procedure:
Mix with cream cream and soft sour cream. Add the remaining ingredients, except salmon, and stir until the mixture. Add salmon, and fold along with carefully to keep solid fish fragments. Press plastic wrap
close up to protect from the air. Refrigerate mixed four to six hours and serve with crackers, fresh bread, or vegetables.
Spicy smoke salmon bisque
Material:
Warm spicy decoction.
4 cups of cooked salmon
1 can of cream mushroom soup (condensed)
1 canned milk
1/2 cup of dry red wine
1 canned corn
2 medium dice potatoes
1 teaspoon. garlic powder
2 tsp. Cajun seasoning
1/2 tsp. Seafood Bumbu.
Procedure:
Heat soup and milk until boiling. Add potatoes and boil over low heat until it’s finished. Add wine and spices, and cook for 5-10 minutes. Add corn and heat until the mixture starts bubbling again. Add salmon and heat 5-10 minutes more stirring slowly. Serve with rice or crackers.
Smoke salmon omelet
Material:
8 eggs
1/4 cup of cup.
salt to taste
2 tbl. butter
1 1-oz sliced smoked salmon
Procedure:
Beat the eggs with milk and salt with a whisk and pour it into a frying pan or the omelet pan containing melted butter. Lift the cooked part of the omelet with a fork to allow the raw part to flow to the bottom of the pan. Avoid stirring. Pan tilt to speed up the flow to the side and bottom of the pan, but return to the position of cooking levels to ensure the thickness of the uniform omelet.
