POTATO SALMON PATTIES
My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.
Provided by JoyLee
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
- Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g
SALMON-POTATO SALAD
Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 6
Steps:
- Boil potatoes; let cool, then halve. Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Flake into large pieces and toss with potatoes and cucumber; dress with oil, vinegar, and mustard; season.
SALMON AND POTATO PIE
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
- Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
- Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g
RUSSIAN SALMON AND POTATO SALAD
This salmon salad is a very popular dish served at Russian gatherings and is usually the first one to disappear. It is easy to prepare and can be served at a picnic or as an appetizer.
Provided by JMRIBKA
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
- Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
- Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 22.1 g, Cholesterol 108.8 mg, Fat 38.6 g, Fiber 2.8 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 507.9 mg, Sugar 2.9 g
POTATO'N SALMON CAKES
Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 6 cakes
Number Of Ingredients 9
Steps:
- Mix all the ingredients except the bread crumbs, stir well.
- Form into 6 cakes.
- Coat with crumbs.
- Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.
SALMON & POTATO BAKE WITH A CHEESE & MUSTARD SAUCE!
this is a recipe that came to me one day when i was bored & wanted to cook something. delicious on any occasion...warm, filling & damn tasty!...see what you think!...
Provided by garymartin
Categories < 4 Hours
Time 2h30m
Yield 1 pie
Number Of Ingredients 11
Steps:
- to start with, take the potatoes - more or less if desired, adjust ingredients amounts to suit how many people are being catered for - peel & rinse them.
- slice the potatoes into relatively thin slices & then place into a saucepan with lightly salted boiling water.
- par boil for about 10 minutes approx' or until slightly soft.
- meanwhile, rinse the salmon & then chop into small chunks.
- once the potatoes have boiled sufficiently, drain them off & then place potatoe slices into an oven proof dish, overlapping each other.
- on top of that, add a generous amount of the salmon chunks & season to taste.
- once done, add milk to a saucepan & bring to the boil.
- grate your strong cheddar cheese.
- once boiled, add cornflour to a cup with a little amount of milk in the bottom & stir thoroughly to form a smooth paste.
- then, slowly add the milky paste a little at a time to the boiling milk - being sure to keep stirring the whole time to avoid lumps.
- repeat this action until the milk has thickened to become 'sauce' like.
- when it does, add the garlic, red chilli, mustard, strong cheddar cheese & fresh parsley & stir thoroughly until nice & smooth.
- bring back to the boil & then reduce heat & simmer for 5-10 minutes more until all the flavours have infused together, stirring all the time to ensure there are no lumps in the sauce.
- again, season to taste if need be, stir again then pour over the potatoes & salmon chunks in the oven proof dish.
- grate a generous amount of fresh parmesan cheese over the top & then place in a pre-heated (190C degrees approx') oven for 1 1/2 - 2 hours or until fully cooked.
- you can crisp the top up if you like using the grill.
- once cooked, remove from the oven, garnish with a little more parsley & serve! --
- adjust cooking times & temps in accordance with your oven.
- if you love or hate this recipe or if you can think of a better way to cook it, please let me know, thank you & enjoy! -- .
MOM'S SALMON AND POTATO BAKE
During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.
Provided by Andytofu
Categories Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
- Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 57.3 g, Cholesterol 37.1 mg, Fat 7.5 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 485.8 mg, Sugar 4.9 g
POTATO-SALMON BAKE
Fresh salmon, a mix of potatoes, some sharp and zesty feta cheese and dill make this dish shine.
Provided by Tara Bench
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
- Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
- Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
- Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.
POTATO SALMON CASSEROLE
I like to experiment with cooking new things, which is how I came up with this tasty dish. It's a great way to work salmon into your menu.-Laura Varney, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 614 calories, Fat 42g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1038mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SALMON POTATO CAKES WITH MUSTARD TARTAR SAUCE
Make and share this Salmon Potato Cakes with Mustard Tartar Sauce recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
- Drain any remaining water.
- Mash potatoes with fork, leaving chunky texture.
- Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
- Heat oil in nonstick frypan over medium heat.
- Fill half cup measure with mixture.
- Turn mixture out into frypan and flatten slightly with spatula.
- Repeat for second cake.
- Cook until browned and flip to brown other side, about 7 minutes total.
- While cakes cook, mix all ingredients together for sauce.
- Serve cakes with lemon and parsley garnish, if desired.
EASY SMOKED SALMON AND CREAMY POTATO BAKE
Ok ... I love smoked salmon, I love potatoes, and I love lots of flavors ... but who doesn't? Now my shortcuts. I wanted to make this dish but I was really short on time one night. Kitchen space was limited when I first came up with this due to kitchen renovations, so my compromise was pre-sliced potatoes. I know, absolutely ... slice your own, and I do when the time permits. But I had about 2 hours before 8 guests came over for dinner and had everything else to cook so I cheated. You could easily use some fresh russett potatoes peeled and sliced and it would be even better. But I used deli sliced bagged potatoes and they worked just fine (I used simply potatoes, but there are many brands out there, found right by the eggs, bacon usually). Smoked salmon again, right in your seafood aisle (already sliced) and the rest is easy. A few veggies and some eggs and cream and just bake and enjoy the rewards. This is a rich dish and very versatile. Served for breakfast or brunch with roasted asparagus and fruit parfaits, or dinner with grilled fish or lamb chops would be great with roasted green beans, asparagus and tomato slices. Fresh flavors but rich tastes. Even roasted chicken would make a nice addition to this dish, but I love the fish or lamb as I think it really compliments the flavors. Either way, give it a try it is a great unique dish and is worthy of company.
Provided by SarasotaCook
Categories Potato
Time 1h20m
Yield 6-8 Individual servings, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
- Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
- Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
- Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
- Layer Three: Top with the remaining potatoes, salt and pepper.
- Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
- Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
- Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
- This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.
Nutrition Facts : Calories 862.5, Fat 63.6, SaturatedFat 36.4, Cholesterol 419.1, Sodium 2236.2, Carbohydrate 48.7, Fiber 7.2, Sugar 3.3, Protein 28.9
POTATO AND SALMON CASSEROLE
Categories Cheese Egg Fish Potato Bake Casserole/Gratin Goat Cheese Parmesan Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; discard. Set salmon aside.
- Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions. Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese.
- Bake casserole until golden and heated through, about 45 minutes.
SMOKED SALMON-POTATO BRUNCH BAKE
Steps:
- In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Nutrition Facts :
SALMON AND POTATO CASSEROLE
Make and share this Salmon and Potato Casserole recipe from Food.com.
Provided by SJG3483
Categories Healthy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 10" diameter glass pie dish with nonstick spray.
- Separate salmon into chunks and set aside.
- Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes and drain.
- Transfer potatoes to large bowl.
- Add milk, mozzarella cheese and 1 tbsp.
- Parmesan cheese.
- Beat until almost smooth.
- Season with salt and pepper.
- Beat in eggs.
- Stir in salmon and green onions.
- Transfer mixture to prepared dish, sprinkle with remaining Parmesan cheese.
- Bake casserole until golden and heated through, about 45 minutes at 400.
SALMON POTATO SALAD
For a deluxe side dish, I whip up this recipe featuring salmon and potatoes in a creamy dill dressing. The trick is to fix enough - people are bound to come back for seconds! -Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 520 calories, Fat 43g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 856mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.
SMOKED-SALMON POTATO SALAD WITH EGGS AND HERBS
Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. Originally developed as a side, this Smoked-Salmon Potato Salad With Eggs and Herbs has become a favorite breakfast in our test kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.
- Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.
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