|Savoring Meat & Poultry|
|by Abigail Johnson Dodge|
The very best recipes from the highly acclaimed Williams-Sonoma Savoring series, collected in new volumes.
1 - 10 of 31 for sauce for salmon croquettes
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Mix above ingredients. ... at 350 degrees for 25 minutes. Bring ... rolling boil in saucepan. Cook until sauce is clear. Serve hot over salmon croquettes.
Coarsely chop salmon and place in ... pepper and hot sauce. Stir in ... remaining scallions; simmer for about 10 minutes. ... sauce warm. Place croquettes on a foil-lined ... and parsley. Serves 2.
Drain salmon and mash well. ... Lee & Perrin Sauce. Mix well ... you roll salmon in crackers and refrigerate a few hours the coating will stay on better.
Drain salmon. Remove skin ... lemon juice, Worcestershire sauce, salt, pepper ... Chill. Shape into croquettes, roll in ... until they are golden brown.
Coarsely chop salmon and place in ... pepper and hot sauce. Stir in ... sauce warm. Place croquettes on foil lined ... is an update for deep fried croquettes ... the figure. Serves 2.
Combine salmon, sauce, egg, and ... flour, salt, and pepper. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles.
Enough to make mixture thick enough to hold together (about 4 heaping tablespoons). Mix all ingredients, flour and meal last. Drop by heaping ...
Drain liquid from salmon into measuring cup; ... and add to sauce with lemon juice. ... golden brown. Serve with Tabasco tartar sauce. Yield: 4 or 5 servings.
Drain salmon and mix with ... salt and Worcestershire sauce. Make into ... Roll in flour and fry in oil until brown on both sides, turning only one time.
Combine mayonnaise, Worcestershire sauce, onion, chopped ... pepper, rice and salmon. Chill. Shape into croquettes and roll in ... oven, 450 degrees for 15 to 20 ... desired. Makes 6 servings.
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