How much does it weigh? I buy three-quarters of a pound of salmon for the two of us, and it's plenty. I cook it very simply. Baked or boiled potatoes, a green vegetable and /or a salad. Cucumbers. Dill is always nice with salmon, in butter for the potatoes or on the cucumber.

Totally off the idea of pastry, when I hear salmon I think of the salmon & cabbage salad that my father used to make. :) He'd use a large can of salmon (yours would be better), he'd add it to a big bowl of shredded cabbage, then he'd add mayo and S&P. I'm pretty sure that was it -- I don't remember onion in it, but there may have been.

Considering they say you should treat your protein like a side and your veggies like your main course, I wouldn't worry too much about stretching it. I'd add some nice sides like a rice pilaf and a sautéd veggie medley or roasted mixed vegetables. You could always make salmon cakes, but if it's a nice hunk of salmon, I hate to do that to it. I suppose you could always make kabobs too. Or you could make it "in paper" en papillote with vegetables.

Not about salmon, but LPink, check decorating forum for "picture Perfect" thread. Thia house makes me think of you.

All I can say is here in the Midwest the cold is really kicking up my appetite. Always looking for ways of filling my stomach without expanding my waistline.

You may find this odd, but it is my adult children's favorite meal from their childhood, especially considering we are from Texas! I would take canned salmon, wrap it in biscuit dough (bisquick) along with chopped onion, cheddar cheese, raw egg salt and pepper. Bake and serve with creamed peas over the top. Like Annie said, if its a nice hunk of salmon I would hate to do this to it!

I'd bake it with lemon, perhaps with fresh dill or tarragon, and with ground pepper; no pastry. Sides of steamed broccoli or another simply-steamable veggie.

The roasted veggie idea sounds good, too.

OR, bake it and layer it over a tossed green salad with a little vinaigrette.

These are really great salmon cakes. We love them. Just alter the recipe to fit the amount of salmon.........and form into 3 or 4 patties. Serve with green beans or a fresh salad. Creamed salmon with peas over toast points is also a favourite here but to me that's a waste of good salmon.

Salmon Cakes

2 clove garlic -- minced

2 tablespoon minced onion -- I Prefer Green Onions

2 dash Tabasco (or 1 teaspoon Old Bay)

1 egg yolk (or egg white)

2 tablespoon chopped parsley

2 tablespoon real mayonnaise

1/2 teaspoon kosher salt (less if table salt)

fresh ground pepper to taste

2/3 cup coarse white bread crumbs

1 pound fresh salmon

1/2 cup Panko (Japanese bread crumbs)

2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.

* add some dijon mustard and maybe some diced green pepper

* add some leftover mashed potatoes

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I was thinking along the lines of grilling, then adding to a lovely tossed salad too. Crunchy roll or bread of some type. You could also make a pretty chowder with it...dill, cream, simple seasonings and nothing too overpowering for your nice fish.

I would make a rich bechamel, with some capers and dill, break up the cooked salmon into the sauce and put it over some patty shells made with the puff paste.

I would make a light sauce of white wine, lemon, butter and maybe a little fresh dill and poach the fillets gently in the sauce. Then remove the fish, toss the sauce with some good fresh pasta and serve the fish broken in large chunks on top.

I'd really like Gooster's choice for cooking, but frankly, I'd leave out the pasta. Steamed veggies of your choice, with Italian herbs. But then, I'm on a low carb food plan.

I"ve been making the fresh salmon cakes frequently for the past ten years, since I first got the recipe from Marilyn. Here are some more recipes for salmon cakes.

What I serve with salmon depends on how I cook the salmon. I frequently have rice with it, especially if I cook it terikayi style, but if I cook it Cajun style, I serve it with tartar sauce and either rice or potatoes. I generally serve broccoli with it in either case.

I would grill it, and serve it with a beet, quinoa and arugula salad.

i would serve it cold over a salad and my favorite dressing (yep, even in winter) or mix it with cream cheese and serve as appetizer, or forget the size and serve as it is however i wanted..... dh and i often have a small can of cleaned deboned salmon served chilled with lemon juice, a baked potato and english peas-one of our favorite meals we only eat the red salmon like this, don't care for pink at all

my brother often goes to alaska and brings home salmon in bulk he smokes it in a lil ole smoker in Chicago

I would make aumonières - like little draw string purses.

Get either filo pastry or brick.

Get some cooked and squeezed spinach and make a bed of that seasoned, top with some salmon, some herbs and seasoning, tie up and bake. Lovely served with your roasted veggies and a nice lemony sauce.

https://www.google.co.uk/search?q=aumonières+de+poisson&rlz=2Y3KTZR_enGB0695GB0695google.manta.mantaray&prmd=ivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiDyqH6-MDQAhVMLcAKHRotArAQ_AUIBygB&biw=1280&bih=800

My mom used to make a type of salmon casserole that we all loved. Basically a small seasoned white sauce with the salmon added, and then layered with cooked white rice. The sauce could have sautéed onion and celery added to it.

I use salmon in place of tuna in a tuna casserole. I add more veggies: peas, carrots, onions, celery.