Amarillo Salmon
4 salmon fillets or steaks (8oz. each)
1/2 cup thinck and spicy BBQ sauce
1/4 cup horseradish sauce
Mix BBQ and horseradish sauce together. Grill one side of the salmon on
a well oiled grill. After turning over, baste cooked side with sauce mixture.
Before taking off the grill, flip again and baste the other side of the
fish.
Salmon Croquets
1 can pink salmon
1 cup cracker crumbs
1 egg
1 teaspoon lemon juice
1/2 cup buttermilk
1 teaspoon ground black pepper
sage, to taste
Clean bones and black skins. Blend all ingredients. Mixture will be
slightly sticky. Mold in balls and drop in HOT oil and fry until golden
brown.
Salmon Chowder
1 big can salmon
1 (8oz) pkg cream cheese
2 T. bleu cheese, crumbled small
1T grated onion
1 T lemon juice
1/4 t. pepper
1 t. worcestershire sauce
Drain salmon. Blend together softened cream cheese and bleu cheese;
add seasoning. Form into a ball and roll in chopped pecans. Place in a small
round bowl and place in refrigerator. Serve Chilled.