Salmon A La King Recipes

SALMON A LA KING CASSEROLE

Steps:

• Heat oven to 375°F.
• Spray 12 x 8 inch glass baking dish with nonstick cooking spray.
• In medium saucepan, combine Alfredo sauce, peas and mushrooms; cook over medium heat until bubbly.
• Remove from heat.
• Gently sir in salmon and pimientos.
• Pour into sprayed baking dish.
• Unroll crescent roll dough into 2 long rectangles.
• Press edges and perforations to form 1 rectangle.
• Place over salmon mixture in baking dish.
• Bake at for 12 to 18 minutes or until crust is golden brown.

SEAFOOD à LA KING

Steps:

• Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
• To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.

CREAMED SALMON ON TOAST

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

CREAMY SEAFOOD A LA KING

Steps:

• INTO a 4-quart pot, add 2 medium bay leaves, 1/4 teaspoon dried thyme, 1 (8 ounce) bottle clam juice, the strained juice from 1 (10 ounce) can baby clams in juice (reserve clams and set aside), and 1 (15 ounce) can low sodium chicken broth.
• ADD 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion (and if desired, a few pre-cooked bacon crumbles); BRING to a boil.
• REDUCE heat to medium; COVER.
• COOK for 7 minutes, or until potatoes are firm-tender.
• UNCOVER; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes and 1 (15-16 ounce) jar traditional Alfredo sauce; MIX well.
• REDUCE heat to medium-low; STIR in reserved clams, 3 tablespoons snipped green onions, 2 teaspoons fresh lemon juice, 1/4 teaspoon white pepper, and 1/2 cup canned coconut milk.
• POUR 2 cups whole milk into a medium bowl; WHISK 1/4 cup flour gradually into milk, blending well; STIR slurry into pot slowly, while stirring rigorously.
• ADD 1/4 cup frozen peas, 1/4 cup minced red peppers, 2 tablespoons minced cilantro, and 1/2 teaspoon Old Bay Seasoning; SIMMER uncovered, stirring as needed, up to 30 minutes, or to desired consistency.
• STIR in 8 ounces pre-cooked deli shrimp; FOLD in 8 ounces cooked chunked imitation crabmeat carefully without breaking up meat; HEAT then carefully fold again; REMOVE bay leaves.
• SERVE warm as a chowder, in pre-baked puff pastry shells, over steamed basmati rice, or over toasted English muffins; GARNISH with fresh cilantro or fresh dill sprigs and/or dill weed; ENJOY!

SALMON A LA KING

Steps:

• 1. Heat oven to 350°F. Separate breadsticks. Stack 3 breadsticks together stretch to a 10-inch rope. Twist rope shape into ring, pinching ends to seal. Place on ungreased cookie sheet. Repeat with remaining breadsticks. Bake at 350°F. for 18 to 22 minutes or until golden brown.2. Meanwhile, melt margarine in large skillet over medium-high heat. Add bell pepper and celery cook and stir 1 minute. Stir in flour and salt cook until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly.3. Gently fold in salmon and pimientos cook until thoroughly heated. Serve over baked breadstick rings. Garnish with fresh dill.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 530 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 6 g 30% * Cholesterol: 45 mg 15% * Sodium: 1350 mg 56% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 28 g * Vitamin A: 30% * Vitamin C: 40% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 3 Starch, 3 Lean Meat, 3 Fat or 3 Carbohydrate, 3 Lean Meat, 3 FatSee Cook's Note: Buying Canned Salmon