Here is a Marinara sauce : You don't need the Green Pepper or the other seafood. Cut the Salmon in cubes add to sauce for 10 minutes, or less. Posted by hawk307 (My Page) on Fri, Dec 21, 07 at 19:40 To make Ciappino, I use a Marinara Sauce but I usually wing it. Ingredients : 1 - 28 oz. can of crushed tomatoes 1 cup of Chopped Onions 1/2 cup of Chopped Green Peppers 4 Cloves of Garlic chopped small or 1 teaspoon of Garlic powder Spices: 1/2 teaspoon of Basil 1/4 teaspoon of Oregano 1/4 teaspoon of Old Bay seasoning 1 Teaspoon of Salt, add more later to taste. 1 tablespoon of Sugar for acidity 1/3 cup of fresh Parsley or 3 tablespoons of Parsley flakes 1/4 teaspoon of Black Pepper an Italian pinch of Red pepper, if you like it hotter. I start with a 28 ounce can of Contadina or Tutto Rosso Crushed tomatoes Put the Tomatoes in a pot, on the range top and start to simmer. Total time about 30 minutes. Add a little water if it is too thick, stirring often. If you burn it, you get the wooden spoon treatment. Meanwhile : Put the Onions , Green Peppers and Garlic, in a Micro wave safe bowl with 2 tablespoons of water. Nuke them for about 2 minutes , or until softened a little. Then put them into the simmering Tomatoes. Add all the spices. When the Tomatoes have simmered at least 1/2 hour. Give them a taste test . Add whatever spices you like. I use a lot of garlic and parsley in Marinara Sauce. I donÂt cook it as long as Spaghetti Sauce. Now put in the fishes and seafood of your choice. Put in a small can of Minced Clams with the juices. Mussels, calms, crabs, Scallops first. Then the faster cooking seafood last ( Shrimp, Haddock etc.) Add whatever you like . I forgot the Red Wine.!!!!! Drink a glass while you're making this.!!! Save me a portion and some bread for dipping. LOU HERE ARE SCALLOOPS IN MARINARA SAUCE

Here ya go, I made 6 cakes and between me, DH and 3 1/2 yr. old grandson, we ate them all. Lou's Baked Salmon Cakes 1/3 cup each finely chopped onion, celery, red bell pepper; microwave for 2 minutes; cool . ÂPut 1 - 14 ¾ oz. can of pink salmon in a bowl and break up larger pieces. (I removed the skin & center bone) ÂSprinkle with black pepper; ½ tsp. each of garlic & onion powder and ¼ level tsp. Old Bay Seasoning (I used salt-free Cajun seasoning), and 2 level tsp. parsley flakes. (I also added about 1 tbsp. lemon juice) ÂAdd 3 heaping tablespoons of mayonnaise. ÂFold and blend this together and add ½ cup each of flavored and plain bread crumbs.(I used all unflavored crumbs because that was all I had) ÂBeat 1 egg and add 1 teaspoon of baking powder; beat well. ÂAdd this to the salmon mix and blend with a fork until just mixed through. ÂIf the mix is too wet, add a little more bread crumbs. ÂMake 6 balls and flatten slightly to 4 inches round and ¾ inches thick. ÂBake on a cookie sheet lined with aluminum foil, sprayed with Pam. (I used Reynold's Release) ÂBake 20 to 25 minutes at 320 Degrees. ÂBrush with melted butter and broil on low for 5 minutes or until a golden tan. ÂServe hot or freeze separated with plastic wrap, in a Zip Lock bags or a container.

SEAFARER'S SALMON PIE IN PARMESAN CRUST 1 15.5-oz can salmon 1 lg. onion, diced 2 tbsp. butter 1 16-oz container sour cream or yogurt 4 eggs 1 1/2 c. shredded cheese 1 tsp. dill weed crumbled 1/4 tsp. salt Combine all above ingredients and pour into Parmesan crust. Bake at 375 degrees for 65 to 70 minutes. Cool 15 minutes in pan. Serves 6. PARMESAN CRUST 1 1/2 c. flour 1/2 c. Parmesan cheese 3/4 c. shortening 2 to 4 tbsp. water Combine flour and cheese, cut in shortening until mixture resembles small peas. Sprinkle with 2 tbsp. water, form into ball, add more water if needed. Press into bottom and up sides of pie pan. Bake at 375 degrees for 10 minutes. Salmon in Cream Sauce over Pasta 12 ounces fresh linguini or other thin pasta 1/2 cup butter 1 cup fresh or thawed frozen peas 1 cup heavy (whipping) cream 2 cups flaked cooked salmon 1 cup freshly grated Parmesan cheese Salt and pepper to taste 1 dash nutmeg to taste 1/4 cup minced fresh parsley Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh). Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes.The sauce should not boil. Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time). This recipe for serves/makes 4

My mother used to make these when I was young. I honestly never cared for them. She also made Salmon Pie, similar to a French meat pie. Both used canned salmon. I remember her making them like a lot of people mentioned above egg, diced onion, flour and cooked in oil with a little butter. She used to make cornbread pancakes and potato pancakes with left over mashed potatoes. Now those I could get behind.