Surprise Salmon Ring Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient
Interest Group


 California lemon1
 Fish fillets10
 Salt To Taste
 Paprika To Taste
 Grated lemon peel2 Teaspoon
 Fresh lemon juice2 Tablespoon
 Instant minced onion1 Tablespoon
 Canned salmon1 Pound
 Dry bread crumbs1⁄4 Cup (4 tbs)
 Dry parsley flakes1 Tablespoon
 Pepper1⁄8 Teaspoon
 Catsup2 Tablespoon


Cut lemon into 5 slices; arrange in bottom of greased 6-cup ring mold.
Sprinkle fillets with salt to taste and paprika.
Line mold with fillets, arranging fillets crosswise and overlapping.
Leave tips of fillets extended outside of mold.
Combine grated lemon peel, lemon juice and onions; let stand for 5 minutes.
Drain and flake salmon.
Combine lemon juice mix- ture, salmon, bread crumbs, 1/4 teaspoon salt, pars- ley, pepper and catsup.
Pack salmon mixture into fish-lined mold.
Fold tips of fillets over filling.
Cover mold with aluminum foil, crimping around edges to seal tightly.
Place in pan filled with 1 inch hot water.
Bake at 400 degrees for 40 minutes.
Remove foil; let cool for 5 minutes.
Tilt pan slightly to drain off excess liquid.
Loosen around edges with spatula; turn out onto serving plate.
Fill center with creamed peas if desired.