Best Salmon And Corn Muffins With Cheese Spread Recipes

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SALMON AND CORN MUFFINS WITH CHEESE SPREAD



Salmon and Corn Muffins With Cheese Spread image

I have yet to try this recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series, but it just sounded so good to me that I was impatient to share it here. I hope you will give it a try & *enjoy* the outcome.

Provided by twissis

Categories     Breads

Time 45m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 14

4 ounces cream cheese
1 tablespoon cream
1 teaspoon lemon juice
2 tablespoons fresh chives (chopped)
7 ounces canned salmon (drained & cleaned of any debris)
4 1/2 ounces canned creamed corn
1/4 cup fresh parsley (chopped)
1/2 red bell pepper (sml size & finely chopped)
2 cups self-raising flour
3 tablespoons butter
1/2 cup milk
1/4 cup buttermilk
1 egg (lightly beaten)
1/2 cup gouda cheese (grated & may sub cheddar)

Steps:

  • For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
  • For Muffins: Preheat oven to 375°F & lightly grease 12-ct muffin tin (or spray w/PAM).
  • Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
  • Sift flour into a med-sized bowl & rub in butter.
  • Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
  • Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
  • NOTE: The recipe noted that "Muffins are best eaten hot from the oven, but can frozen for up to 2 months".

Nutrition Facts : Calories 183.3, Fat 8.5, SaturatedFat 4.7, Cholesterol 52.2, Sodium 429.2, Carbohydrate 19, Fiber 1, Sugar 1, Protein 8

SALMON MAC AND CHEESE



Salmon Mac and Cheese image

This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen.

Provided by Pixie2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

1 (16 ounce) package elbow macaroni
¼ cup butter, softened
1 tablespoon olive oil
1 small onion, minced
1 (6 ounce) can salmon, drained and flaked
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon red wine vinegar
2 ½ cups shredded Cheddar cheese
2 eggs, beaten
2 cups milk
½ cup vegetable stock
1 (14.5 ounce) can peas and carrots, drained
1 (8 ounce) can whole kernel corn, drained
salt and pepper to taste
3 slices day-old bread
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
  • Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
  • Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
  • Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
  • Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.

Nutrition Facts : Calories 581.2 calories, Carbohydrate 61 g, Cholesterol 114.7 mg, Fat 25.3 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 13.4 g, Sodium 913.4 mg, Sugar 6.3 g

SLOW-ROASTED SALMON WITH MEXICAN CREAMED CORN



Slow-Roasted Salmon with Mexican Creamed Corn image

Buttery and tender salmon gets paired with an irresistible side inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 clove garlic, grated
Zest and juice of 1 lime
Kosher salt and freshly ground pepper
Nonstick cooking spray
1 1/2 pounds skin-on salmon fillet (in one piece), preferably sockeye
2 medium shallots, chopped
5 small tomatillos (about 8 ounces), husked, rinsed and quartered
3 ears corn, kernels cut off (about 4 cups)
1 Fresno chile pepper, seeded and chopped
1/3 cup Mexican crema or sour cream
1/2 cup fresh cilantro, chopped

Steps:

  • Preheat the oven to 275 degrees F. Mix 2 tablespoons butter, the garlic, lime zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Coat a rimmed baking sheet with cooking spray. Place the salmon skin-side down on the prepared baking sheet and spread the lime butter evenly over the top. Bake until the salmon is just cooked through, 20 to 25 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the shallots and cook, stirring, until soft and translucent, 3 minutes. Add the tomatillos and cook until slightly soft, about 4 minutes. Add the corn and chile pepper. Cook, stirring often, until warmed through, about 6 minutes.
  • Remove the skillet from the heat and stir in the crema, cilantro and half of the lime juice; season with salt, pepper and more lime juice. Cut the salmon into 4 pieces and serve with the creamed corn.

Nutrition Facts : Calories 460 calorie, Fat 23 grams, SaturatedFat 9 grams, Cholesterol 125 milligrams, Sodium 350 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 41 grams

TASTY SALMON SPREAD



Tasty Salmon Spread image

This salmon spread has a delicious flavor and is wonderful with bread, crackers, or bagels!

Provided by Kim H.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package softened cream cheese
1 tablespoon mayonnaise
½ teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
½ teaspoon onion powder
½ teaspoon seafood seasoning
⅛ teaspoon ground black pepper
¼ teaspoon dried dill weed
6 ounces flaked smoked salmon

Steps:

  • Stir together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. Gently fold in the flaked salmon until incorporated. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 1.6 g, Cholesterol 48.5 mg, Fat 16.1 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 397.3 mg, Sugar 0.3 g

SALMON AND CORN CAKES



Salmon and Corn Cakes image

Teriyaki marinade stirs up extra zip in tasty fish cakes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 16

Number Of Ingredients 16

2 cans (14 3/4 ounces each) pink salmon, drained
1 can (6 to 7 1/2 ounces) pink salmon, drained
1 can (7 ounces) whole kernel sweet corn, drained
1/2 cup chopped bell pepper
1/2 cup chopped onion
6 cloves garlic, finely chopped
3 eggs, beaten
1/2 cup teriyaki marinade
1/3 cup lemon juice
1 tablespoon Progresso™ plain bread crumbs
2 teaspoons dried seafood seasoning (from 6-ounce container)
2 teaspoons pepper
1 teaspoon celery seed
Dash of sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup vegetable oil

Steps:

  • In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.
  • In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.

Nutrition Facts : Calories 200, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg

CORN AND CHEESE MUFFINS



Corn and Cheese Muffins image

Provided by Ginny Leith Holland

Categories     Bread     Cheese     Vegetable     Bake     Quick & Easy     Summer     Bon Appétit     New Jersey

Yield Makes 12

Number Of Ingredients 5

2 8 1/2-ounce packages corn muffin mix
1 cup nonfat milk
1 cup low-fat cottage cheese
2 large eggs
1/2 cup (packed) shredded cheddar cheese (about 2 ounces)

Steps:

  • Preheat oven to 400°F. Line 12 standard-size muffin cups with paper liners. Combine muffin mix, milk, cottage cheese and eggs in large bowl. Using electric mixer, beat until well combined. Mix in cheddar cheese. Let stand 5 minutes. Spoon batter into prepared cups, dividing equally. Bake until muffins are brown on top and tester inserted into center comes out clean, about 30 minutes. Let muffins cool to room temperature.

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