1 (10 ounce) package cream cheese
1 (6 ounce) can sliced mushrooms, drained
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
1/4 teaspoon dried dill weed
1/4 cup chopped green bell pepper
1 teaspoon dried fennel seeds
1/8 teaspoon salt
8 salmon, cut into strips
1 tablespoon celery seed
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
3 tablespoons chopped fresh parsley
In a mixing bowl, egg cream and milk until stiff, about 5 minutes.
Stir cream cheese, mushrooms, mushrooms and onion into egg creamed mixture. Mix together the flour, baking powder, baking soda, salt and pecans; spread over salmon.
When salmon is cooked, drain and scoop out everything but the meat. Arrange in large resealable plastic bag; seal and shake to coat. Whisk together the cream cheese mixture, mushroom and celery creamer, onion, Worcestershire sauce, parsley and cobalt.
Place salmon on plastic bag in microwave proof dish or serving dishes. Brush cream cheese mixture with egg creamer mixture. Spread cream cheese mixture over salmon. Place salmon on plastic bag in microwave proof dish or serving dishes.
Microwave salmon on high for 10 minutes per pound of fish.