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    You are in: Home / Cookbooks / Slammin' Salmon
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    31 recipes in

    Slammin' Salmon

    My favorite fish!
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    2 Reviews |  By I'mPat

    From Australian BH&G Diabetic Living issue 12 2007. Have not included cooling time for scones in times.

    Recipe #264039

    1 Reviews |  By BecR

    My favorite salmon spread! Great for buffets, potlucks, etc. Serve with crackers, bagels, or French bread rounds. (Note: Can be made using low or non-fat dairy products). Got this one from a former co-worker. Enjoy!

    Recipe #117817

    Hot-smoked salmon is a Northwest specialty, and makes one great brunch dish! Use only hot-smoked salmon or kippered salmon for this dish. It's chunkier and drier than regular smoked salmon, which is cold-smoked and won't be right for this dish. Recipe is from the Heathman Hotel in Portland, Oregon. Serve topped with a poached egg. Or serve as is.

    Recipe #453445

    9 Reviews |  By chia

    i got this in my email sept 2003,and it looked perfect for these long summer days- and it is.

    Recipe #70301

    From Chef Ben of Cooking with the Single Guy. Time does not include marinating.

    Recipe #233282

    The owner of the Clair de Lune restaurant located in the heart of Ottawa's Byward Market in Ontario served this to his many well-known patrons; when he retired and closed his restaurant he shared this famous recipe, a favourite of our late prime minister Pierre Elliot Trudeau. Source: a news article on the internet.

    Recipe #195160

    2 Reviews |  By chia

    The ingredients suggest a Scandinavian origin, but these are delicious wherever you are

    Recipe #57342

    This recipe is from Canadian Living magazine and makes for a wonderful weekend breakfast or brunch. Posted for ZWT4.

    Recipe #310187

    My brother gave me this recipe and I made it for my family and they went nuts! It was out of this world delicious! You can use any seafood you want but it is a must to have smoked salmon. MY daughter who is 14 LOVED it.

    Recipe #268880

    A re-creation of a wonderful pasta dish I ate on Whidbey Island in Wash. State, this is fresh with tomatoes, mushrooms, and spinach.

    Recipe #88253

    Plan ahead the salmon will need to marinade for at least 8 hours, this marinade is enough for up to 16 ounces of salmon- you may adjust the fresh garlic and cayenne pepper to taste --- you will LOVE this!

    Recipe #361341

    From the new Foodnetwork show Nigella Feasts, this is infused with wonderful flavor! If you can't find sake, you may substitute another wine(such as plum).

    Recipe #191044

    A fillet of lightly cured salmon hinting of ginger, coriander, and Szechwan peppercorn. Cured salmon is surprisingly easy to make! A piece of plastic wrap and a few day's patience is all that's required. Adapted from the China Moon Cookbook. Cooking time is marinating time.

    Recipe #257285

    Salmon baked in foil parcels with one of the most popular marinades... Chermoula. serve with steamed new potatoes, chopped preserved lemons and black olives.

    Recipe #355190

    From Food Network Canada - Caroline McCann Bizjak: Curry

    Recipe #255437

    I adapted this recipe to fit the Jorge Cruise 3 hour diet plan, from one that I usually make. Very nice in the summer. This makes 4 main course servings.

    Recipe #122580

    8 Reviews |  By Nono2

    An Indian friend of mine served this at a party and I thought it was so gorgeous that I had to get the recipe!

    Recipe #67880

    Leftover salmon from dinner the night before can be transformed into a tasty Asian salad for lunch the next day. Recipe by Rosie Schwartz, RD and found at

    Recipe #174222

    Just found this in Table Mag Oct 2005 issue. Always looking to incorporate tinned salmon into recipes for health reasons. These look unusual and very tasty. Serve with lemon wedges and an Indian style chutney.

    Recipe #141413

    Have some fun with this tempting alternative to beef burgers! When pulsing the salmon in the food processor, do not let it get mushy- keeping some texture will make a better burger. I like to serve this with mayo that I've added some dill to or a fruit salsa or relish topping.

    Recipe #64485

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