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Old 04-11-2008, 06:03 AM   #11
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Make a quiche with either broccoli or asparagus with the salmon.

Or use in a vol au vent case in a white sauce with some capers and thinly sliced red onion. Just don't make the white sauce to thick or it would be a bit gluggy. I would add asparagus to this as well.

Crumble it through a frittata.

Spread it through Potato au Gratin for something different.

Too many restaurants, not enough time...
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Old 04-11-2008, 07:39 AM   #12
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My other half, PeppA, loves it when I make Salmon Patties using leftover cooked salmon. Here's my basic recipe:

1 ½# cooked salmon
-or- canned salmon
1 T Mayo
1 T Dijon mustard
1 Egg
¼ t Salt
¼ t pepper
¾ t Old Bay seasoning
2 T Chopped green onions
3 T Chopped red onions
Several leaves of fresh basil, chiffonade
Bread crumbs for dredging
2 T vegetable oil

Mix together the mayo, mustard, egg, seasonings, both onions, and the basil. Add the salmon and mix. Do this gently so you don’t break the salmon up to finely, as you want some nice chunks. Form into large patties for sandwiches, or smaller patties for entrées. Dredge the patties in the breads crumbs. Cook the patties in a skillet, in the oil, over medium to mid-high heat until well-browned.

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Old 04-11-2008, 07:46 AM   #13
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don't mix 'em
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Old 04-11-2008, 11:41 AM   #14
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Mixing salmon and tuna would be a mistake in my opinion. I would either put salmon pieces into a mixed green salad or my favorite for leftover salmon is to heat it and have it for breakfast with an "over medium" fried egg and a slice of wheat toast. I LOVE salmon for breakfast.
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Old 04-11-2008, 12:07 PM   #15
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I often make a sauce for salmon with mayo, tarragon, and white wine vinegar (and a couple of other things). Then I use the leftover sauce to make salmon salad with the leftover salmon.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 04-11-2008, 01:57 PM   #16
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Originally Posted by quicksilver View Post
Salmon and tomatoes are my answer. Make a tomato based soup with a can of purreed tomatoes, some white wine added add alittle salt and sugar and fresh ground white pepper. Simmer 10 minutes, then add some heavy cream. Just heat, stir and pour into bowls with a nice chuck of salmon placed in center of bowl, dollop of sour cream, sprig of chives on top. Serve with a spinach salad and crusty bread. YUM, YUM!!!

Now THAT sounds great. Gotta try that one myself. Thanks.
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Old 04-11-2008, 04:42 PM   #17
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You all have come up with the greatest ideas! Thank you very much. We eat salmon frequently, and DH always cooks an extra fillet. Now I have several alternatives for the leftovers! I'm fortunate in the fact that my husband is willing to try new dishes, and does so with an open mind.

I ended up combining the flaked salmon (there was quite a lot, really) with cooked small pasta shells, pimentos, frozen peas, can of shroom soup and a little milk...seasoned with S&P and nuked, covered, until hot...topped with slices of Velveeta cheese and nuked, uncovered, until cheese was melted and bubbling.
We really liked it.
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Old 04-11-2008, 06:47 PM   #18
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Makes a great dip.
Flaked salmon, chilled
Cream cheese
lemon juice
dill weed

About 50/50 salmon and cream cheese. Lemon juice, oh start with a tablespoon, same with the dill. Mix it up in a food processor, or the old KA
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Old 04-11-2008, 06:50 PM   #19
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Originally Posted by Loprraine View Post
Well heck, if he wants noodles, I'd throw throw the salmon, peas, onions, veggies, noodles et al in the bechamel, top with buttered breadcrumbs and cheese. I think I need some leftover slamon!
I'm in!

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