Salmon A1 Sauce - Recipes - Page 5

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Results 41 - 50 of 800 for salmon a1 sauce

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41. SALMON SOUFFLE WITH DILL SAUCE

Butter sides and bottom of ... Parmesan cheese. Drain salmon into cup measure; add milk ... stiff; fold into sauce. Pour into dish and ... with souffle. Serves 4.

42. SALMON FRITTERS AND ASPARAGUS SAUCE

Sift dry ingredients into mixing ... and bones from salmon and flake with fork. Sprinkle ... hot with Asparagus sauce. Combine together in a saucepan and heat through.

43. SALMON CROQUETTES WITH LEMON SAUCE

Mix above ingredients. Shape with ... all ingredients to a rolling boil in saucepan. Cook until sauce is clear. Serve hot over salmon croquettes.

44. SALMON LOAF & SAUCE

Line top of buttered double ... one hour. Cook sauce over low flame stirring constantly ... tablespoons ketchup. Unmold salmon loaf on warm platter. Pour ... Serves 4 or 5.

45. BROILED SALMON STEAK IN BUTTER SAUCE

Brush the salmon on both sides with oil. ... Serve with Butter Sauce. Combine shallots and wine ... time. Add salt and pepper to taste. Serves: 2.

46. SALMON BALLS WITH LEMON MUSTARD SAUCE

Drain and flake salmon, reserving liquid for sauce. Combine salmon, lemon juice, ... in mayonnaise, lemon peel and mustard. Makes about 1 cup.

47. SALMON WITH OLIVE SAUCE

Preheat oven to 350 degrees. Flake salmon in large bowl. Remove bones. ... hot with olive sauce. Melt butter in saucepan. ... sauce bowl for serving.

48. SALMON MOUSSE WITH CUCUMBER DILL SAUCE

Heat on 10 cup mold ... soften. Add reserved salmon liquid (about 1/2 cup). Cook ... and Cucumber Dill Sauce until well blended. Pour into ... Makes 3 1/2 cups.

49. POACHED SALMON WITH EGG SAUCE

Combine water, lemon, wine, 1/4 ... a boil. Wrap salmon steaks in cheesecloth; secure. Place ... warm while making sauce. Melt 3 tablespoons butter ... Serve. Makes 4 servings.

50. BAKED SALMON IN WHITE WINE SAUCE

Preheat oven to 350 degrees. ... cooking liquid. Drain salmon, keep warm and reserve ... to reduce. Pour sauce into a bowl, set over ... serve sauce. Serves 6.

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