Katos Tasty Salmon Cream Cheese Surprise Food

CHEESY PESTO-STUFFED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF/200ºC.
• In a medium bowl mix together ricotta, pesto, salt, pepper, parmesan, breadcrumbs, and the egg.
• Butterfly fillet the 2 center cuts of salmon.
• Stuff the mixture into the salmon, pushing edges of stuffing in as much as possible.
• Spray a medium size baking sheet and lay stuffed salmon it.
• Cook in the oven for 12-15 minutes or until stuffing begins to brown.
• Enjoy!

SALMON CASSEROLE SURPRISE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
• Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
• Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
• Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
• Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
• Bake in the preheated oven until casserole is bubbling, about 30 minutes.

KATO'S TASTY SALMON CREAM CHEESE SURPRISE!

Steps:

• In a small bowl add all the ingredient.
• Mix well, making sure that everything is blended.
• Taste and adjust seasonings if necessary.
• Wrap and place in fridge for 30 minutes to 2 hours.
• Toast bagel and add the cream cheese mixture to it.
• Enjoy, enjoy, enjoy.

TASTY SALMON SPREAD

Steps:

• Stir together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. Gently fold in the flaked salmon until incorporated. Refrigerate 1 hour before serving.

SALMON SURPRISE

Steps:

• Cook the rice in boiling water for 11-12 minutes, or until just cooked, dont overcook as it goes mushy. and rinse with cold water, drain and allow to cool.
• Simmer the Salmon fillets, allow to cool then strip off any skin and remove the bones, break up the flesh unto small crumbly pieces.
• heat up the butter in a medium sized saucepan and saute the onion gently for at least 3 minutes, add a tiny amount more butter, if it starts to stick, or a splash of water also does the trick.
• Drain the tomatoes retaining some of the liquid, in case it gets too dry and simmer for 15 minutes and leave to cool.
• Pre heat oven to 400-420.
• Combine the rice with the onion and tomato mix, the flaked salmon, parsley lemon zest, h alf of the beaten egg and the juice, season with the pepper and salt.
• Rollout the puff pastry to a large oblong about 12x16 inches. arrange the mix down the middle of the pastry like a meatloaf, brush the edges of te pastry with water and wrap the ends over then the sides.
• Turn over and place on a lined biscuit tray, brush the top with the beaten egg, and snip vents along the top.
• Bake for about 35-45 minutes in a hot oven.