Salmonlunchmuffins Recipes

BAKED SALMON PATTIES OR MUFFINS

Steps:

• Drain salmon and remove skin and bones.
• Mix all salmon pattie ingredients except for panko crumbs and add those to get a moldable texture.
• Spray a nonstick muffin pan with vegetable spray - about 7 out of 12 muffin cups.
• Add mixture to fill each cup, just short of full and top with panko crumbs.
• Spray tops with vegetable spray and bake in a 375F oven for about 20 minutes or until 160F internally.
• Meanwhile, mix the sauce ingredients until smooth and chill.

SMOKED SALMON MINI MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Mix flour, polenta, salt, sugar, and baking powder. Add dillweed if using.
• Mix capers, parsley, skimmed milk, olive oil, and egg.
• Gently combine mixtures. Don't overmix.
• Fold in smoked salmon. GENTLY.
• Spoon mixture into the mini muffin pans, and bake for 20 minutes or until golden brown and well risen. Allow to cool.
• Serve with sour cream.
• You can make cute appetizers by dolloping a little sour cream on top of each muffin and garnishing with bits of additional smoked salmon and/or fresh parsley sprigs.

SALMON AND CHIVE MUFFINS

Steps:

• Pre heat oven to 200'C.
• Grease 12 one third cup muffin holes.
• Sift flour into bowl.
• Combine melted butter,egg, milk and chives in a jug.
• Mix well and pour into flour.
• Use a large metal spoon to stir gently until almost combined.
• Fold in salmon.
• Spoon into muffin holes until three quarters filled.
• Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean.
• These are good sliced in half and spread with cream cheese or just butter if preferred.

SALMON AND CORN MUFFINS WITH CHEESE SPREAD

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".