Creamy Salmon and Noodle Toss

Serves: 4

Ingredients:

2 cups noodles
3 cups hot water
1 packet Savory Chicken Supreme Soup
1 1/2 cups milk
6 spring onions (shallots), finely sliced
1 x 14 ounce (440 g) can red salmon, drained
4 ounces (125 g) ricotta cheese
Freshly ground pepper
2 tablespoons chopped parsley

Microwave Method:

1. Combine noodles and water in a 2-quart (litre) casserole dish. Cook for 14-16 minutes on HIGH. Drain well.
2. Mix together chicken soup, milk and spring onions in a jug. Cook for 3-5 minutes on HIGH, stirring once.
3. Stir in salmon, cooked noodles, ricotta cheese and pepper.
4. Pour mixture into 1.25-quart (litre) oval casserole dish.
5. Sprinkle with chopped parsley.
6. Serve hot or cold.

Cheesy Salmon Rolls

Serves: 4-6

Ingredients:

Rolls:
12 lasagna noodles (6 1/2 ounce/200 g packet)
8 ounces (250 g) ricotta cheese
3 ounces (90 g) Cheddar cheese, grated
Salt and pepper to taste
2 eggs, lightly beaten
1 x 7 ounce (210 g) can red salmon, drained
2 teaspoons lemon juice
Sauce:
1 x 7 ounce (210 g) can tomato puree
1 tablespoon cornflour
2 tablespoons parsley, chopped

Microwave Method:

1. Place lasagna noodles in a large dish. Pour over 4 cups hot water. Cook for 3 minutes on HIGH. Drain and cool.
2. Combine ricotta cheese, Cheddar cheese, salt and pepper, eggs, salmon and lemon juice; mix well.
3. Place a spoonful of salmon mixture into each lasagna sheet. Roll up tightly. Place in a single layer in a shallow heat-proof dish, seam-side down.

Sauce:

1. Combine cornflour with 2 tablespoons of tomato puree to form a smooth paste. Stir in remaining puree and parsley.
2. Pour tomato puree over salmon rolls and cook for 8-10 minutes on MEDIUM HIGH or until noodles are tender.

Spinach and Salmon Loaf

Serves: 6

Ingredients:

8 spinach leaves
1 x 7 ounce (400 g) can salmon, drained
3 eggs
1/2 cup milk
1 tablespoon lemon juice
1/3 cup breadcrumbs
1/4 cup grated cheese

Microwave Method:

1. Rinse spinach, cut away stalks.
2. Place spinach in a large bowl, cover, cook for 1 minute on HIGH.
3. Line a lightly greased 9 x 4 inch (22 x 11 cm) loaf dish with 3 or 4 of the spinach leaves, leaving spinach hanging over the sides.
4. Squeeze out excess moisture and roughly chop the remaining spinach leaves.
5. Combine salmon, eggs, milk, lemon juice, breadcrumbs and cheese, stir in spinach.
6. Spoon mixture into spinach-lined dish. Enclose filling by overlapping spinach leaves.
7. Cook for 15-18 minutes on MEDIUM HIGH.
8. Stand for 5 minutes before turning out.
9. Serve hot or cold.

Cheesy Salmon Pie

Serves: 4-6

Ingredients:

1 cup raw rice
2 cups hot water
2 spring onions, chopped
1/2 teaspoon salt
2 tablespoons butter
1 egg
7 ounce (210 g) can red salmon, drained and flaked
2 tablespoons butter
2 tablespoons flour
1 teaspoon dry mustard
1/4 teaspoon pepper
1 cup milk
1/2 cup grated cheese
2 teaspoons chopped parsley
2 eggs, beaten
Paprika

Microwave Method:

1. Place rice, water, spring onions and salt in a 10 inch (25 cm) pie dish and cook for 10-12 minutes on HIGH or until water is absorbed. Stir in butter and egg and press mixture onto base and sides of the pie dish.
2. Spread salmon over rice crust.
3. In a bowl, melt butter for 20 seconds on HIGH, add flour, mustard and pepper; cook for 1 minute on HIGH. Add milk gradually and cook a further 3 minutes on HIGH until sauce has thickened.
4. Stir in cheese, parsley and eggs.
5. Pour sauce gently over salmon; dust with paprika.
6. Cook for 5 minutes on HIGH, then 7 minutes on MEDIUM HIGH or until set.

Salmon Pate

Ingredients:

1 pound (500 g) salmon cutlets
8 ounces (250 g) cream cheese
8 ounces (250 g) ricotta cheese
Juice of 1 lime
2 tablespoons green peppercorns, drained
Tabasco sauce

Microwave Method:

1. Place salmon onto a roasting rack, cook for 7-9 minutes on MEDIUM, turning over halfway through cooking.
2. Remove dark skin and bone from salmon.
3. Place salmon, cream cheese, ricotta cheese and lime juice in a food processor. Blend until smooth.
4. Fold through peppercorns and Tabasco.
5. Refrigerate for 2-3 hours.
6. Serve with assorted fresh vegetables and bread.

Lemon and Herb Salmon Fillets

Ingredients:

Grated rind 1 lemon
1/4 cup lemon juice
2 teaspoons seeded mustard
Freshly cracked black pepper
2 salmon fillets (approx. 4 ounces/125 g each)

Microwave Method:

1. Combine lemon rind, juice, seeded mustard and pepper. Mix well.
2. Marinate fillets for 2-3 hours, turning over once.
3. Place fillets onto a roasting rack and cook for 10-12 minutes on MEDIUM.
4. Serve with fresh salad.

Convection Microwave Method:

1. Combine lemon rind, juice, seeded mustard and pepper. Mix well.
2. Marinate fillets for 2-3 hours, turning over once.
3. Place fillets into a greased pizza tray.
4. Place on High Rack. Cook for 18-20 minutes on GRILL. (Oven will automatically preheat to 500 degrees F (250 degrees C.)
5. Serve with fresh salad.