Makes: 2
Utensil: Saladmaster Food Processor, 2 Qt. Sauce Pan with Cover
Ingredients
1⁄3 cuponion, strung, Cone #2
1 celery stalk, strung, Cone #2
2 garlic cloves, peeled, shredded, Cone #1
1 carrot, trimmed, scrubbed, cut into medium size chunks
2 cup cauliflower, cut into small florets
1 tsp turmeric, ground
1⁄2 tsp paprika
1⁄2 tsp natural salt
2 cups fish or vegetable stock
1⁄2 lb wild salmon filet, cut into medium size chunks
1 1⁄2 tsp arrowroot powder
2 tbsp water
2 tbsp fresh chopped parsley
salt and pepper to taste (optional)
1 celery stalk, strung, Cone #2
2 garlic cloves, peeled, shredded, Cone #1
1 carrot, trimmed, scrubbed, cut into medium size chunks
2 cup cauliflower, cut into small florets
1 tsp turmeric, ground
1⁄2 tsp paprika
1⁄2 tsp natural salt
2 cups fish or vegetable stock
1⁄2 lb wild salmon filet, cut into medium size chunks
1 1⁄2 tsp arrowroot powder
2 tbsp water
2 tbsp fresh chopped parsley
salt and pepper to taste (optional)
Directions
1. Heat saucepan over medium heat for 7-9 minutes until a sprinkle of water skitters and dissipates.
2. Sauté onion, celery, garlic and carrots for 4-6 minutes until slightly softened. Sprinkle sautéed vegetables with turmeric, paprika and salt, stir to combine.
3. Add cauliflower to saucepan. Pour fish stock over vegetables and place cover on saucepan. When Vapo-Valve™ begins to click turn heat down to low and cook for for 5-7 minutes until vegetables are softened.
4. Combine arrowroot powder and water in a small cup and stir to combine
5. Add arrowroot powder mixture and salmon to saucepan. Cover saucepan and cook for 5-6 minutes until fish is cooked through and soup has thickened.
6. Taste and add salt and pepper as needed.
7. Right before serving add chopped parsley.
1. Heat saucepan over medium heat for 7-9 minutes until a sprinkle of water skitters and dissipates.
2. Sauté onion, celery, garlic and carrots for 4-6 minutes until slightly softened. Sprinkle sautéed vegetables with turmeric, paprika and salt, stir to combine.
3. Add cauliflower to saucepan. Pour fish stock over vegetables and place cover on saucepan. When Vapo-Valve™ begins to click turn heat down to low and cook for for 5-7 minutes until vegetables are softened.
4. Combine arrowroot powder and water in a small cup and stir to combine
5. Add arrowroot powder mixture and salmon to saucepan. Cover saucepan and cook for 5-6 minutes until fish is cooked through and soup has thickened.
6. Taste and add salt and pepper as needed.
7. Right before serving add chopped parsley.
Tips: Substitute parsley for fresh dill or chives. Add a sprinkle of cayenne pepper or a few dashes of Sriracha sauce for some spice.
http://recipes.saladmaster.com/recipe/golden-salmon-chowder
Salmon Cakes
Makes: 12 appetizers, 6 servings
Utensil: Saladmaster Food Processor
11" Large Skillet with Cover
Ingredients
3 cups flaked cooked salmon, about 1 pound (454g)
2 large egg whites
3 tablespoons reduced-fat mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons dried breadcrumbs
1 tablespoon onion, shredded, use Cone #1
1⁄4 teaspoon salt, or to taste
1⁄4 teaspoon freshly ground pepper
lemon wedges, optional
Salmon Cakes
Makes: 12 appetizers, 6 servings
Utensil: Saladmaster Food Processor
11" Large Skillet with Cover
Ingredients
3 cups flaked cooked salmon, about 1 pound (454g)
2 large egg whites
3 tablespoons reduced-fat mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons dried breadcrumbs
1 tablespoon onion, shredded, use Cone #1
1⁄4 teaspoon salt, or to taste
1⁄4 teaspoon freshly ground pepper
lemon wedges, optional
Directions
1. In large bowl, combine salmon, egg whites, mayonnaise, lemon juice, breadcrumbs, onions, salt and pepper. Mix well to combine.
2. Shape salmon mixture into 12 small cakes and arrange on cookie sheet lined with parchment paper.
3. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 2 - 3 minutes, add 6 salmon cakes, spacing each at least 1⁄2-inch apart. Cook 3-4 minutes until well-browned.
4.Using turner, flip cakes and cook other side 3 - 4 minutes until browned and cakes are cooked through. Repeat with remaining 6 salmon cakes.
5. Serve warm or at room temperature with lemon wedges or warm Bearnaise sauce, if desired.
1. In large bowl, combine salmon, egg whites, mayonnaise, lemon juice, breadcrumbs, onions, salt and pepper. Mix well to combine.
2. Shape salmon mixture into 12 small cakes and arrange on cookie sheet lined with parchment paper.
3. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 2 - 3 minutes, add 6 salmon cakes, spacing each at least 1⁄2-inch apart. Cook 3-4 minutes until well-browned.
4.Using turner, flip cakes and cook other side 3 - 4 minutes until browned and cakes are cooked through. Repeat with remaining 6 salmon cakes.
5. Serve warm or at room temperature with lemon wedges or warm Bearnaise sauce, if desired.
http://recipes.saladmaster.com/recipe/salmon-potato-balls
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