Dilled Salmon Stroganoff Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Steps:

• In a large bowl, combine the noodles, salmon, mushrooms and pimientos. In another large bowl, combine the cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture. Stir in cheddar cheese.
• Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.

Steps:

• In a large bowl, combine the noodles, salmon, mushrooms and pimientos. In another large bowl, combine the cottage cheese, sour cream, mayonnaise, onion, garlic, Worcestershire sauce and salt; add to noodle mixture. Stir in cheddar cheese. , Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown.

Steps:

• Heat butter in a large non-stick frying pan set over medium heat. Add salmon and cook until underside is light brown, about 2 minute Turn salmon and continue cooking until browned 2 more minutes. Reduce heat to low, cover continue to cook for 6 more minutes. Remove to plate and cover to keep warm.
• Meanwhile, slice zucchini lengthwise into four strips, then thinly slice and add to pan. Stir constantly over medium high heat until slightly softened, about one minute. Stir in broth. Bring to a boil. Cook, uncovered and stirring often until reduced by half, about 2 minutes.
• Stir in sour cream, mustard and dill weed. Gently stir for 2 minutes. Finely slice onions, and stir into sauce.
• Add salmon and cook until just heated through, about one minute. Season with salt and pepper.

Steps:

• Cut meat into 1/4" strips and brown in butter.
• In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.
• Cover and simmer 1 hour.
• At about 40 min., begin to cook noodles.
• Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.
• Stir in sour cream and dill weed.
• Serve over Paprika Noodles: Drain noodles and p ut in bowl.
• Toss gently with chicken stock base, butter, and paprika.
• Note: Chicken stock base or granular boullion may be very salty.
• Let diners salt and pepper to their own tastes.
• Robert Boston http://home.earthlink.net/~bboston/

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. , Add mushrooms; cook and stir for 1 minute. Stir in the water, ketchup, dill, bouillon and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. , Stir in sour cream; heat through (do not boil). Drain pasta; serve with turkey mixture.

Steps:

• Preheat oven to 400°F.
• Cook salmon fillets your favourite way. You can heat oil in a frying pan and cook until lightly browned and just barely cooked through. You can also broil, poach or grill the salmon, whichever you prefer. Just remember to salt and pepper to taste. Break apart into semi-large chunks when cooked.
• Meanwhile, mix sour cream, lemon juice, green onion and dill. Spread a quarter of the mixture on each pita. Sprinkle evenly with pimentos and cooked salmon.
• Sprinkle with parmesan and then mozzarella. Cook directly on rack for about 10 minutes or until lightly browned. By cooking the pita right on the rack, it will crisp up and not get soggy from the toppings.
• Let cool for 5 minutes and then cut and serve!

Steps:

• In a small skillet cook the shallot in the butter over moderately low heat, stirring, until it is soft, transfer the mixture to a bowl, and let it cool.
• Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste.
• Stir until the filling is throughly mixed and chill the filling, covered, until well-chilled.
• Put 1 won ton wrapper on a lightly floured surface, add 1 tablespoon of the filling in the center,brush the edges well, trim the excess dough around the filling.
• Repeat with remainder of wrappers, then transfer to a dry kitchen towel, turning occasionally to let them dry slightly.
• Bring a pot of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender.
• (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
• Arrange 3 of them on each of 4 heated plates.
• Drizzle the ravioli with the melted butter and serve them with the sour cream and dill.