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Results 41 - 50 of 149 for lemon butter sauce salmon
Wash and pat salmon dry. Combine sugar, butter, soy sauce, lemon juice and wine. Place salmon ... the salmon a sweet and sour taste. Serves 4.
42. SALMON PATTIES
Grind the salmon fine. Mix with egg and ... desired. Cover with sauce and garnish with lemon wedges. To make sauce, heat ... roux by combining butter and flour. Mix until smooth. ... enough for 2 servings.
43. SALMON SOUFFLE
Cook and stir until thickened. Shred salmon and combine with parsley, lemon juice, salt, pepper and paprika. ... with the white sauce and egg yolks, well beaten. ... of souffle is firm.
Servings: Makes 2. Preparation time: ... 10 minutes. Combine butter, soy sauce and garlic powder. Heat oil in medium-sized skillet; add salmon steaks and baste with butter ... and baste; place lemon slices on steaks and cook ... when tested with fork.
45. SALMON LOAF
Mix all together and put ... together all ingredients. Stir while cooking over low heat until consistency of gravy. Serve salmon loaf hot with sauce.
Drain salmon; remove skin and bones, if desired. Add water, butter, pepper sauce, and salt to saucepan. ... together. Chill 1 hour before serving.
Drain and flake salmon, reserving liquid. Combine salmon ... in beaten eggs, lemon juice and reserved salmon liquid. ... Serve hot with sauce. Cook peas according to ... another saucepan melt butter and blend in flour, salt ... to sauce; heat thoroughly.
Lay chicken breast flat with ... and put sliced salmon in center. Place spinach leaves ... oil and bake. SAUCE: Heat saute pan with ... tomato, add in lemon juice and white wine. Let ... whisk in whole butter, add chopped parsley, salt and pepper. Yield: 1 portion.
Saute celery and onion in butter. Mix in bowl the ... and pepper and lemon juice. Add sauteed vegetables and ... hour. Prepare white sauce. Add shrimp and heat ... To serve; slice salmon and top slices with shrimp sauce.
50. SALMON LOAF
Saute onions and celery in butter until tender. Drain salmon, remove skin and bones. ... remove waxed paper. Garnish with parsley and lemon wedges.
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