Best Sea Salt Water Biscuits Topped With Salmon Recipes

Creamed Salmon on Biscuits image

Provided by carole in orlando

Categories < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

2/3 cup chopped onion
2/3 cup chopped celery
1 tablespoon olive oil
3/4-1 cup frozen baby peas
1 tablespoon pimiento
1 can campbell cream of mushroom soup
3/4 cup milk
1 packet chicken of the sea salmon
salt and pepper
1 package refrigerated biscuit, of your choice

Steps:

In olive oil saute onions and celery until soft, in a 10 inch skillet.
Add soup that has been mixed with milk to skillet.
Add pimento, peas and pouch of salmon to mix, salt and pepper to taste and simmer for 15 minutes.
Bake biscuits as directed on package.
Serve biscuits and ladle salmon mix over them.
May use baked potatoes or toast instead of biscuits.
Serve with a salad.

Salmon Croquettes image

Yield makes 8 cakes / serves 4 to 6

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup diced onion
1 pound grilled or poached salmon fillets, broken into large chunks
1 1/2 cups dried bread crumbs or cracker crumbs
1 large egg, lightly beaten
Zest and juice of 1 lemon
2 tablespoons chopped fresh parsley or basil
Sea salt and freshly ground black pepper
Canola oil, for sautéing

Steps:

Heat the olive oil in a large nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until soft and translucent.
Transfer the onion to a mixing bowl and add the salmon, 1/2 cup of the bread crumbs, the egg, lemon zest and juice, parsley, and salt and pepper to taste; stir gently to mix. Take care not to break the chunks of fish up too small; do not overmix.
Form the salmon mixture into 8 patties, about 1/2 inch thick. Place the remaining 1 cup bread crumbs in a shallow bowl, season with salt and pepper to taste, and stir to mix. Dredge the croquettes with the bread crumb mixture, coating both sides and pressing gently to adhere. Refrigerate for at least 1 hour, until firm.
In the same skillet used to cook the onions, pour enough canola oil to just cover the bottom and place over medium-high heat until sizzling hot. Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding, and cook until golden brown, about 4 minutes per side. Flip the croquettes only once; reduce the heat to medium if they start browning too quickly. Remove from the skillet, drain on a brown paper bag, and serve warm.