Quick and Easy Salmon Croquettes
Salmon croquettes made from canned sockeye, eggs, green onion, breadcrumbs, and milk form four patties. Pan fry in oil until golden brown, 2 to 4 minutes per side, yield four servings.
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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
May 02, 2018
Page
8
Julia Child Salmon Souffle Card
A compact recipe card lists ingredients for Julia Childs Salmon Souffle. It includes 6 cup souffle mold butter Swiss cheese green onion butter oil flour boiling liquid salmon juice milk salt pepper oregano tomato paste egg yolks and canned or cooked salmon. The instruction set reads like a traditional French style salmon soufflé preparation.
Salmon and Cheese Souffle Bake
A salmon and cheese souffle is prepared by whisking egg yolks with milk and tomato paste, folding in salmon and cheese, then baking in a buttered mold at 375 degrees for 30 minutes. Separate eggs, beat whites to stiff peaks, and fold gently into the base for light texture.
Salmon preparation guidance by Julia Child from Mastering the Art
Child notes that for raw salmon one should finely mince with no skin and suggests boosting vitamin D by using canned evaporated milk with canned salmon. Source attributed to Mastering the Art of French Cooking volume 1.
MENTIONED IN THIS ARTICLE
Julia Child
Lutte Chile
Healthy Salmon Crustless Quiche with Cheddar Cheese
Easy crustless quiche combines salmon, spinach and cheddar baked in a 375 degree oven. Layer greens and salmon, whisk thyme parsley eggs mustard and milk, pour over, bake until set, optional broccoli swap for spinach.
MENTIONED IN THIS ARTICLE
Tribune News
Vitamin D guidance and dietary sources summarized
The National Osteoporosis Foundation advocates 400-800 IU daily for under 50 and 800-1000 IU for over 50, adjusted for sun exposure and medical conditions. Fatty fish, cod liver oil, and fortified milk are key sources. most dairy is not fortified. Vitamin D absorption improves with fat in meals. take supplements with the largest high-fat meal. Phyllis J. Molnar, dietitian, writes on health for The Chronicle Telegram and The Gazette.
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