Salmonlunchmuffins Recipes

Steps:

• Pre heat oven to 200'C.
• Grease 12 one third cup muffin holes.
• Sift flour into bowl.
• Combine melted butter,egg, milk and chives in a jug.
• Mix well and pour into flour.
• Use a large metal spoon to stir gently until almost combined.
• Fold in salmon.
• Spoon into muffin holes until three quarters filled.
• Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean.
• These are good sliced in half and spread with cream cheese or just butter if preferred.

Steps:

• Line a baking sheet with parchment paper and set aside.
• Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
• To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
• Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
• Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
• At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
• To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.

Steps:

• Drain salmon and remove skin and bones.
• Mix all salmon pattie ingredients except for panko crumbs and add those to get a moldable texture.
• Spray a nonstick muffin pan with vegetable spray - about 7 out of 12 muffin cups.
• Add mixture to fill each cup, just short of full and top with panko crumbs.
• Spray tops with vegetable spray and bake in a 375F oven for about 20 minutes or until 160F internally.
• Meanwhile, mix the sauce ingredients until smooth and chill.