|by Aisling O'Connor|
This celebration of one of Ireland's most celebrated dishes contains a collection of 25 variations on the theme, including Galway stew, Irish stew...
1 - 10 of 31 for salmon stew
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Saute onion, celery, ... Season and broil salmon until done. Heat ... salmon on bed of rice. Squeeze lemon juice on salmon and cover with stew and serve.
Drain off broth from salmon; in large pot combine all ingredients. Cover, cook on medium heat for 1 hour, stirring occasionally. If needed, add more water.
Bring taters and ... ounce can of salmon; add milk ... final product. Use all of salmon, mashing bones, meat and skin. Use oil. Better second day. Serves 6.
Rinse saucepan in ... add oysters or salmon and butter, salt ... them in a frying pan with the butter and heat them until edges curl before adding to milk.
Cut potatoes into ... Simmer approximately 5 minutes. Add canned milk and sweet milk. Heat slowly and add salmon, dash of seasoned salt. Simmer 5 minutes.
Clean salmon, saute salmon ... and salmon. Add to milk, water, and onion. Stir constantly. Bring to boil, let set 5 minutes and serve with Zesta crackers.
Melt butter, saute vegetables until tender. Add liquid, heat thoroughly (do not boil). Add oysters (or salmon). Simmer 5 to 8 minutes. Yields 9 cups.
Cook potatoes and onions until tender. Drain. Add butter, salt, pepper, salmon and both milks. Stir frequently until mixture is hot. Do not boil.
Fry bacon, cook ... and cover with water. Simmer covered until done. Add crumbled bacon, tomato soup, and salmon. Season (may add milk to this if desired).
Combine milk, butter ... melted. Stir i salmon (grate a little ... desired). To thicken stew combine 1/2 cup ... serve. Serves 4 (I use 1/2 recipe for two).
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