|Cooking with Spices (101 Essential Tips)|
|by Dorling Kindersley|
This pocket-size paperback breaks down core information on cooking with spices into 101 tips, providing the reader with step-by-step advice.
Results 1 - 10 of 135 for fried salmon
Brown bacon in ... but 1/2 of drippings. In drippings, saute onions and salmon. Add pepper and cook over low, covered, about 15 minutes. Serve over rice.
Saute onions and ... until tender. Drain salmon. In large ... Note: crab may be substituted. Makes great hors d'oeuvres, if made into balls and deep fried.
Open can of salmon, drain off ... baking powder. Stir with fork until it has foamed up the juice. Add to salmon, stir well. French fry within 15 minutes.
In large skillet ... occasionally. Stir in salmon soy sauce, and ... salmon, adjust cooking time to your taste. Makes 1 serving and is about 330 calories.
Saute vegetables in ... after bacon is fried crisp. Add 2 ... sauce to taste. Gently stir in 1 to 2 cups cooked, leftover salmon chunks (skinned and boned).
Drain salmon; break into ... dry ingredients. Fold in salmon. Drop by heaping spoonfuls into hot deep fat. Fry until golden brown. Drain on paper towels.
Drain broth from salmon. Add eggs, flour, and soda to broth. Drop by spoonfuls into hot oil. Deep fry until done.
Drain salmon; remove round ... in oil until golden brown. Can be formed into cracker size cakes and serve as a main dish. (Makes approximately 20 balls.)
Sprinkle salmon with Accent. Heat ... NOTE: Any firm flesh fish, scallops or shrimp or combination can be substituted. Can use tuna or canned red salmon.
Mix and drop by tablespoon into hot fat. Turn to brown.
top of page