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BBQ Salmon with Almonds and Stilton Recipe

Ingredients

1/2 pound salmon

1 (6 ounce) can condensed cream of chicken soup

1 (6 ounce) can cream of mushroom soup

1 small onion, finely chopped

2 tablespoons olive oil

4 slices fresh or frozen alligator meat

4 thin slices bacon

1 small sweet onion, sliced

2 tablespoons cornstarch

2 tablespoons packed brown sugar

1/8 teaspoon dried sage

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 tablespoons butter

1 cup white wine

Directions

Remove the belly from the fish. Arrange the fish in a clean bowl, and microwave at even heating until completely cooked through. Melt butter or margarine in a small saucepan over medium heat. Stir in tomato soup, onion, olive oil, fish, bacon, onion slices, and cornstarch. Dissolve flour, 1 cup at once, and add to vegetable mixture to form a roux. Bring the mixture to a rolling boil, stirring occasionally, until smooth. Reserve 1 cup of roux. Stir in the brown sugar, sage, cornstarch, brown sugar, brown sugar, sage, and cornstarch mixture. Bring the mixture to a rolling boil, stirring constantly, until thickened and fluffy. Slowly add wine, whisking constantly. Drop by rounded spoonfuls onto the fish, overlapping to fit.