Salmon Au Gratin Recipe
1 (1 lb) can red salmon
1 T. lemon juice
1 T. butter
1 T. flour
1/2 tsp. celery salt or 1/2 c. dried, cooked celery
salt and pepper
1/4 c. fine dry bread crumbs
1/4 c. grated American cheese
Drain salmon, saving the juice. Remove bones and skin if
desired. Flake fish, add lemon juice. Melt butter, blend in flour, fish juice
and milk. Stir over heat until sauce boils and thickens. Add salmon, celery
salt, salt and pepper. Put into buttered casserole. Mix together bread crumbs
and cheese and sprinkle over the top. Bake in 350 degrees oven for about 20
minutes. 5 servings.
Pecan Crusted Baked Salmon
2 T. Dijon-style mustard
2 T. melted margarine
4 tsp. honey
1/4 c. fresh bread crumbs
1/4 c. finely chopped
pecans or walnuts
2 tsp. chopped parsley
Four 4- to 6-ounce salmon fillets
Salt and black pepper to taste
together mustard, margarine and honey in a small bowl; set aside.
together bread crumbs, pecans and parsley in a small bowl; set aside.
Season each salmon fillet with salt and pepper. Place on a lightly greased
baking sheet or broiling pan. Brush each fillet with mustard-honey mixtrue. Pat
top of each fillet with pecan-bread crumb mixtrue. Bake in a 450-degree oven for
10 minutes or until salmon just begins to flake easily when tested with a fork.
Serve with lemon wedges.
Salmon Patties Recipe
1 can pink salmon
1 medium onion grated
1/2 c. flour
1 tsp. baking powder
Empty can into bowl and take out black
skin and bones. Pour 1/3 c. of liquid, add 1 onion grated, 1/2 c. flour, 1 tsp.
baking powder. Make into patties and fry in deep fat.