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Deviled Salmon Recipe

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This recipe for Deviled Salmon, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie
Added: Sunday, March 8, 2009


2 lbs fresh salmon
flour for dredging fish
3 tablespoons olive oil
1 onion sliced very thinly
1 cup green pepper, chopped
1/4 cup lemon juice
1tablespoon dry mustard
salt and pepper to taste
1 can cream of tomato soup
2/3 can water

Dredge salmon in flour, shaking off excess, and fry in small amount of oil until golden brown on both sides. Remove from pan and set aside. Saute onion and green pepper until tender but not brown, add tomato soup, water, lemon juice and dry mustard and simmer on low heat for about 15 minutes. Gently place salmon steak into pan and spoon sauce over top and continue to simmer for another 10 minutes.Very good served with plain rice.

This recipe is very good also with halibut. Canned salmon, is very good in this recipe, as well. When using canned salmon, eliminate the flour and sauteing of fish. Debone salmon and remove all skin and drain. After sauce has simmered, add pieces of salmon and simmer for an additional 10 minutes.




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