Salmon
Recipes
Here are a few of our favorites
we'll be adding more all the time!
2 cups of smoked salmon
chopped onions to taste
1 tablespoon Liquid Smoke
2 tablespoon horseradish (creamed) to taste
1 teaspoon lemon juice
8 oz. cream cheese
pinch salt
(Optional) 2 tablespoons of minced dill pickles OR
2 tablespoons of jalapeno peppers
Combine above ingredients in a bowl, blend until all ingredients are mixed well. Refrigerate at least two hours before serving. Serve with crackers, bagels, toast points, or pita bread.
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy or teriyaki sauce
1 cup water
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon Tabasco sauce
1 cup dry white wine
Combine the above ingredients in a non-metallic container. Soak salmon filets or steaks overnight (8 hours). Drain fish on paper towels before smoking.
A Real Tasty Baked Salmon Recipe
2 pounds of salmon fillets
3/4 cup sour cream
salt and pepper to taste
1/3 cup mayonnaise
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon dill weed
paprika
8 oz. cream cheese
1 clove fresh garlic (pressed)
1/3 cup white wine
Preheat oven to 400oF. Grease a 9x13" baking pan. Arrange fillets in pan in a single layer. Blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic and wine with a whisk. Spread mixture over salmon fillets. Sprinkle with salt, pepper and paprika (to taste). Bake, uncovered for approximately 15 minutes or until fish flakes when checked with a fork. Makes about 4 servings.
Salmon (grilled) with Mustard Sauce 4 salmon steaks, approximately 1 inch thick
olive oil
1/4 cup dry white wine
1/4 cup whipping cream
1 tablespoon Dijon mustard
2 tablespoons butter or margarine
salt and pepper
Wipe fish with a damp cloth, brush each side with oil, place salmon steaks on a well greased grill over medium heat, cook, turning once for about 5-8 minutes each side or until fish flakes easily when prodded with a fork when done, transfer to a warm platter In a small pan combine the wine, cream and mustard. Bring the mixture to a boil and boil rapidly until the mixture reduces to about 1/4 cup. Remove from heat, beat in butter until sauce is thickened and creamy season with salt and pepper to taste, spoon mixture over fish. Serves four.
1/2 cup butter
1 package (3 oz.) cream cheese, softened
1 cup all-purpose flour
Filling:
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup dry bread crumbs
1 1/2 teaspoons dried parsley flakes
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 3/4 oz.) salmon, drained and bones removed
1 green onion, sliced
In a mixing bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups. In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. Bake at 350o for 30-35 minutes or until browned. Yields 2 dozen.
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14 1/2 oz.) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14 3/4 oz.) cream-style corn
1 can (12 oz. evaporated milk
2 cups cooked salmon chunks or 2 cans (7 1/2 oz. each) salmon, drained and bones removed
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through. Yields 7 servings.
Salmon with Cucumber-Dill Sauce
Main Ingredients
1 lb. fresh salmon fillet
1 cup dry white wine (regular or non-alcoholic)
2 bay leaves
2 tablespoon finely snipped fresh dill weed (or 2 tablespoons dried, crumbled)
Pepper to taste
Cucumber-Dill Sauce
2 medium cucumbers, peeled, seeded and cut into 1/2 inch slices (3 cups)
1 rib celery, including leaves, cut into 1/2 inch slices (1/2 cup)
3 tablespoons snipped fresh dill weed or 1 tablespoon dried, crumbled
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
Pepper to taste
Directions:
1. Preheat oven to 350 degrees F.
2. Rinse salmon and pat dry with paper towels. Put salmon in a glass baking dish just large enough to hold it and the wine.
3. Pour wine over salmon, add bay leaves, and sprinkle with dill weed and pepper. Cover tightly with aluminum foil.
4. Bake salmon for 10 minutes per inch of thickness, or until it flakes easily when tested with a fork. Remove from oven and keep covered.
5. For sauce, put ingredients in a large saucepan with enough water to cover the vegetables. Boil, covered, over high heat for about 30 minutes, or until celery is soft, stirring occasionally.
6. Carefully ladle mixture into a food processor or blender and puree.
7. To serve, spoon half the sauce onto a large serving platter. Place salmon on sauce. Spoon remaining sauce over salmon or serve on side.
non-stick vegetable baking spray
6 eggs
1 cup milk
1 tablespoon lemon juice
2 teaspoons dill weed
1 teaspoon onion salt
1 (10-ounce) package chopped spinach, thawed and drained
2 cups cooked elbow macaroni (about 3.5 ounces uncooked)
1 (7.5 ounce) can salmon, drained and flaked
Preheat oven to 350o. Spray a 9x5x3 inch loaf pan with vegetable spray. In a medium bowl, beat together eggs, milk, lemon juice, dill weed and onion salt until well blended. Stir 1 cup of the egg mixture into spinach. Evenly spread about 1 cup of the spinach mixture over bottom of the loaf pan. Layer 1 cup of macaroni, 1/2 cup of the egg mixture, remaining spinach mixture, remaining macaroni, remaining egg mixture and salmon over spinach. Bake until knife inserted near center comes out clean, about 50 to 55 minutes. Let stand 5 minutes. With spatula, gently loosen at sides. Invert onto serving platter. Cut into 3/4 inch slices. Serves 6.
2 poached salmon steaks (or about 2 cups salmon, cooked or canned)
4 hard-cooked eggs, peeled
1 large onion
4 tablespoons butter, more as needed
1 1/2 teaspoons curry powder
5 tablespoons flour
2 cups milk, heated
4 to 6 tablespoons dry white wine or dry white French vermouth
salt and pepper
1 teaspoon or so fresh minced dill weed, or big pinches of dry dill
about 2/3 cup grated Swiss or mixed cheese
Flake the cooked or canned salmon and quarter the eggs. Mince the onion and cook slowly in the butter in a 2-quart saucepan. When onion is limp, stir in the curry powder and the flour, adding a little more butter if flour is not absorbed. Cook, stirring for 2 to 3 minutes. Remove from heat, let cool a moment, then blend in the hot milk with a whisk. Return to heat and simmer, stirring for 2 minutes. Add the wine, and simmer several minutes more, stirring frequently. Season according to taste.
Fold the salmon into the sauce, fold in the dill and taste carefully again. Spread half the salmon mixture on the bottom of a shallow, buttered baking dish (at least 1 1/2 quarts); spread half the cheese over it. Arrange the eggs over the cheese and spread the rest of the salmon over them, covering with remaining cheese.
About 20 - 30 minutes before serving, place dish in upper third of the oven and bake at 400o until contents are bubbling and cheese topping has browned lightly. Do not overbake or the salmon will dry out and the eggs will toughen. This may be assembled ahead, covered and refrigerated.
2 garlic gloves, minced
1 teaspoon vegetable oil
1 can (14 3/4 ounces) salmon, drained, bones and skin removed
1 to 2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter or margarine, softened
4 flour tortillas (8 inches)
2 cups (8 ounces) shredded mozzarella cheese
guacamole or salsa
In a skillet, sauté garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, buttered side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup of salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; server with guacamole and/or salsa. Yield: 4 servings.
Lemon Grass and Sesame Crusted Salmon
2 stalks lemon grass
1/2 cup each black and white sesame seeds
2 tablespoons olive oil or butter
4 6-ounce salmon fillets
3 cups basmati rice
5 cups coconut milk
1/2 cup Cream of Coconut
20 spears fresh asparagus
1 tablespoon butter
1 tablespoon chopped garlic
1/2 cup chicken stock
Finely mince the soft inner portion of the lemon grass, then mix with the sesame seeds. Set aside. In a sauté pan, heat the oil or butter on medium heat. Dredge one side of the fillets in the mixture and place crusted side down in the pan. Cook three minutes, turn and cook another three minutes until medium.
Rinse the rice at least twice. Place the rice, coconut milk and Cream of Coconut in a medium pot and bring to a boil. Lower the heat to a simmer, and cook until liquid is absorbed. Set aside. In a sauté pan with the butter, sauté asparagus with garlic and stock until tender. Before serving, drizzle the plate with your favorite vinaigrette. Makes 4 servings.
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 (6-ounce) salmon filets (about 1 1/4 inches thick)
1/2 teaspoon salt
1 teaspoon olive oil
1/4 cup plain fat-free yogurt
4 lemon wedges
Heat oven to 400o. Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in a large ovenproof skillet over medium-high heat. Add filets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Bake at 400o for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Serve with yogurt and lemon wedges. Yield: 4 servings (serving size: 1 fillet, 1 tablespoon yogurt, and 1 lemon wedge). [Per serving: calories - 301, fat - 15.4 g, protein - 35.9g, carbohydrates - 2.6g, fiber - 0.3g, cholesterol - 111mg, iron - 1.6mg, sodium - 390mg, calcium - 54mg.]
Broiled Salmon Over Parmesan Grits
3/4 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
2 tablespoons minced fresh onion
1 garlic clove, minced
1 1/2 cups water
1/2 cup regular grits
1 teaspoon olive oil
2/3 cup sliced mushrooms
2 tablespoons grated Parmigiano-Reggiano or fresh Parmesan cheese
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Cooking spray
2 teaspoons finely chopped fresh parsley
Combine first 4 ingredients in a small saucepan. Bring to a boil, reduce heat, and simmer 5 minutes or until onion is tender. Add water, bring to a boil. Gradually add grits, stirring with a whisk until blended. Cover, reduce heat, and simmer 10 minutes or until done.
Preheat broiler. Heat the oil in a small nonstick skillet over medium-high heat. Add the mushrooms, and sauté for 5 minutes or until golden. Stir mushrooms and cheese into grits. Set aside.
Sprinkle fillets with salt, thyme, and pepper, place the fillets, skin sides down, on a broiler pan coated with cooking spray. Broil for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Spoon 1/2 cup grits on each of 4 plates, top each serving with a fillet. Sprinkle with parsley. Yield: 4 servings. [Per serving: calories - 379, fat - 16.4 g, protein - 38.8g, carbohydrates - 16.7g, fiber - 1.3g, cholesterol - 113mg, iron - 1.8mg, sodium - 672mg, calcium - 57mg.]
3/4 cup chopped, seeded, peeled cucumber
3 tablespoons plain low-fat yogurt
2 tablespoons lemon juice
1 1/2 teaspoons fresh parsley
1 1/2 teaspoons chopped fresh chives
1 1/4 teaspoons grated lemon rind
1/4 teaspoon black pepper
1 garlic clove, sliced
4 (6-ounce) salmon fillets (about 1 inch thick)
1 teaspoon black pepper
1/2 teaspoon salt
Cooking spray
4 cups gourmet salad greens (about 4 ounces)
3/4 cup basil leaves
1/2 cup cubed peeled ripe mango
Prepare grill. Place first 8 ingredients in a blender or food processor; process until almost smooth. Sprinkle fish with 1 teaspoon pepper and salt. Place fish, skin sides up, on a frill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Remove skin from fillets, discard skin. Break fish into chunks. Place greens and basil in large bowl; add 1/4 cup cucumber dressing, tossing well. Arrange salad on 4 plates. Divide salmon chunks evenly among salads; top each serving with 2 tablespoons cucumber dressing and 2 tablespoons mango. Yield: 4 servings. [Per serving: calories - 317, fat - 14.6 g, protein - 37g, carbohydrates - 8.1g, fiber - 2g, cholesterol - 112mg, iron - 1.9mg, sodium - 392mg, calcium - 75mg.]
Sesame-Crusted Salmon Sandwich
2 tablespoons hoisin sauce
4 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
4 (6-ounce) skinned tail-end salmon fillets (1/2 inch thick)
4 teaspoons sesame seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 (3-ounce) submarine rolls, split
2 cups trimmed watercress (about 1 bunch)
8 (1/4 inch-thick) slices tomato
1 cup alfalfa sprouts
Combine first 3 ingredients in a small bowl, set aside. Sprinkle fillets with sesame seeds, salt and pepper, pressing mixture gently into the fillets. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add fillets, sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Spread hoisin mixture evenly on top half of each roll. Arrange 1/2 cup watercress and 2 tomato slices over bottom halves of rolls, top each with a fillet and 1/4 cup sprouts. Cover with tops of rolls. Yield: 4 servings (serving size: 1 sandwich). [Per serving: calories - 565, fat - 17.4 g, protein - 44.4g, carbohydrates - 54.2g, fiber - 3.6g, cholesterol - 112mg, iron - 3.4mg, sodium - 998mg, calcium - 80mg.]
Roast Salmon with Tomatoes and Tarragon
4 (6-ounce) salmon fillets (about 1 1/2 inches thick)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chopped, seeded, peeled tomato (about 1 pound)
2 teaspoons low-sodium soy sauce
2 1/2 teaspoons coarsely chopped fresh or 3/4 teaspoon dried tarragon
2 teaspoons Dijon mustard
Tarragon sprigs (optional)
Preheat oven to 425o. Sprinkle salmon fillets with salt and pepper. Place the fillets, skin sides up, in a large ovenproof skillet or small roasting pan. Spoon chopped tomato around fillets, and drizzle fillets with soy sauce. Bake the fillets at 425o for 12 minutes or until fish flakes easily when tested with fork. Remove skin from fillets, and discard skin. Remove fillets from pan, and keep warm. Add the chopped tarragon and mustard to tomato, stirring well. Spoon tomato mixture over fillets. Garnish with tarragon sprigs if desired. Yield: 4 servings. Serving size: 1 fillet and 1 1/2 tablespoons of topping. [Per serving: calories - 295, fat - 14.4 g, protein - 35.5g, carbohydrates - 3.5g, fiber - 0.8g, cholesterol - 111mg, iron - 1.1mg, sodium - 376mg, calcium - 15mg.]
Spicy Herb-Grilled Salmon Steaks
1/2 cup basil leaves
1/3 cup mint leaves
3 tablespoons minced seeded jalapeno pepper
2 tablespoons white vinegar
2 1/2 teaspoons minced, peeled, fresh ginger
1 teaspoon sugar
2 teaspoons fish sauce
2 garlic cloves, chopped
4 (6-ounce) salmon steaks (about 1 inch thick)
1/2 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
1/4 cup finely chopped fresh basil
4 lime wedges
Prepare grill. Combine the first 8 ingredients in a blender or food processor, and process until smooth. Set aside. Sprinkle salmon steaks with salt and pepper. Place the fish on a grill rack coated with the cooking spray, and grill for 5 minutes on each side or until fish flakes easily when tested with a fork. Spoon sauce over the fish, and garnish with chopped basil and lime wedges. Yield: 4 servings. Serving size: 1 steak and 2 tablespoons sauce). [Per serving: calories - 293, fat - 14.2 g, protein - 35.5g, carbohydrates - 3.7g, fiber - 0.3g, cholesterol - 111mg, iron - 0.9mg, sodium - 596mg, calcium - 27mg.]
4 (6-ounce) skinned salmon fillets (about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup julienne-cut red bell pepper
1/2 cup thinly sliced shallots
1/2 cup fresh orange juice (about 2 oranges)
2 teaspoons fresh lime juice
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
4 lemon wedges
Sprinkle fillets with salt and pepper. Heat a large non-stick skillet over medium-high heat. Place fillets, flat sides up in pan, cook 2 minutes on each side or until browned. Add bell pepper and shallots, reduce heat, and cook for 2 minutes. Add juices, cover and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, keep warm. Bring juice mixture to a boil, cook, uncovered, 3 minutes or until slightly thick. Place fillets on each of 4 plates, top each serving with 3 tablespoons vegetable mixture. Sprinkle with dill, serve with lemon wedges. Yield: 4 servings. [Per serving: calories - 312, fat - 14.1 g, protein - 35.8g, carbohydrates - 8.7g, fiber - 0.6g, cholesterol - 111mg, iron - 1.3mg, sodium - 381mg, calcium - 24mg.]
