Salmon  Cakes






1/3 cup finely chopped onion

  1 egg

5 saltines, crushed

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (14 3/4 ounces) salmon, drained, bones and skin removed

  2 teaspoons butter





In a large bowl, combine the first six ingredients.


Crumble salmon over mixture and mix well.


Shape into six patties.


In a large skillet, fry patties in butter over medium heat for 3 to 4 minutes on each side

or until heated through.



Serves 3






Breaded  Sea  Scallops






1 egg

1/3 cup mashed potato flakes

1/3 cup seasoned bread crumbs

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 pound sea scallops

2 tablespoons butter

1 tablespoon vegetable oil






In a shallow bowl, beat the egg.


In another bowl, combine the potato flakes, bread crumbs, salt and pepper.


Dip scallops in egg, then roll in potato mixture.


In a large skillet, heat butter and oil over medium heat.

Add scallops; cook for 4 to 5 minutes or until scallops are opaque

and coating is golden brown, turning once.



Serves 2






Marinated  Shrimp






2 quarts water

3 small onions, sliced, divided

1 garlic clove, minced

1 bay leaf

3 teaspoons salt, divided

2-1/2 pounds uncooked shrimp, peeled and deveined

3/4 to 1 cup ketchup

1/2 cup vinegar

6 tablespoons vegetable oil

1 tablespoon chopped chives

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon pepper

1/8 teaspoon curry powder






In a large kettle, combine water, 1 onion, garlic, bay leaf and 1 teaspoon salt; bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes.


Add shrimp; simmer for 5 to 7 minutes or until shrimp turn pink.

Drain immediately; rinse in cold water.


Place in a large glass or plastic bowl with remaining onions.


In a small bowl, combine ketchup, vinegar, oil, chives, Worcestershire sauce, pepper,

curry powder and remaining salt.

Pour over shrimp.


Cover and chill for 6 hours or overnight.


Drain before serving.



Serves 10 - 12







 Salem's Den  Salem 2004 and Beyond