ADVERTISEMENT
- Real Recipes from Real People -

Pink salmon -

Misc.
I didn't realize there were pink wild ones - thought they were all red/sockeyes. But, I'm sure the ones I'm getting in the supermarket are the pink farmed ones.

Sometime I'd really like to try all the varieties side-by-side. I'll have to come to the Northwest to do that, I guess!

Thanks for the info -

Love, June
MsgID: 0816472
Shared by: june/FL
In reply to: Yes, June, the pink ones do have a milde...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chinese Chicken Rice Salad
  • CHINESE CHICKEN RICE SALAD 4 boneless, skinless chicken breasts 2 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon salt 1/2 teaspoon pepper 2 packages (6 oz.) long grain and wild rice mix, cooked according to...
  • Savory Bread Sticks (using hot dog buns)
  • SAVORY BREAD STICKS "This was invented by a friend to use up left-over buns from a wiener roast, but it is too delicious to wait for leftovers. It is great with stew, spaghetti, or by themselves for snacks!" 1 large ...
  • Blueberry Martini like Outback Steakhouse
  • BLUEBERRY MARTINI LIKE OUTBACK'S "I had one of the best cocktails I've ever had in my life yesterday. It was a little strong, so not for the faint of heart, but The Outback Steakhouse's new Blueberry Martini is fabul...
  • Soft Molasses Cookies (using coffee)
  • SOFT MOLASSES COOKIES 3/4 cup shortening 1 cup sugar 2 eggs, well beaten 1 cup light molasses 4 cups sifted flour 2 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. baking soda 1 tsp. salt 3/4 cup strong cold ...
  • White Chocolate Snowballs
  • WHITE CHOCOLATE SNOWBALLS 2 packages (6 ozs each) white chocolate chips 1/4 cup heavy (whipping) cream 2 tbsp bourbon (or 2 tbsp) heavy cream) 1 (6-oz) package slivered almonds, very finely ground 1 1/2 cups sweetened...
ADVERTISEMENT
  • Swiss Chard-Wrapped Salmon with Chipotle and Lime
  • SWISS CHARD-WRAPPED SALMON "Chard leaves are so big that they make a great wrap." 4 large leaves Swiss chard, well rinsed 1 pound salmon fillet or steak, bones removed 4 teaspoons minced reconstituted chipotle chil...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Pink salmon -
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!