Drain salmon, breaking into large pieces. Dissolve bouillon cube
in boiling water. Cook onion and
mushrooms in butter until tender; blend in flour and brown. Add bouillon gradually and cook until thick,
stirring constantly. Add remaining ingredients, except rice; heat. Serve over rice.
Cut salmon in 2 inch cubes, discarding bones. Dip cubes in mixture
of flour, salt and pepper, coating
all sides. Saute salmon in butter, onions, green pepper and celery for 10 minutes. Mix cornstarch and
broth until smooth. Add to skillet, stirring constantly until it boils, then cook over load heat for 5 minutes.
Taste for seasoning.
Spread spaghetti in buttered casserole and arrange salmon over
it. Pour sauce over all. Cover the
casserole. Bake in 350 degree oven with cover on for 30 minutes. Remove cover and cook 5 minutes.
Chunk or chop salmon into pieces. Drain peas; dice celery and onion. Cook macaroni and drain. Mix ingredients, adding salt and pepper to taste. Thoroughly mix in salad dressing and serve chilled for a salad or luncheon treat.
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