Smoked Salmon Crostini

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This post first appeared over at Real Housemoms where I’m a contributor.

If you’re looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

I adore salmon. In fact, I hadn’t realized how many salmon recipes I actually had on my own blog until I did a quick search. I suppose living in Portland, Oregon, has spoiled me. I also love little appetizers that can be enjoyed in two attractive bites or shoved entirely in my mouth when no one is looking. I love these little crostinis because they really couldn’t be easier to make, but they’re just so darn pretty! Doesn’t garnish make everything better?

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

I modeled this recipe after my smoked salmon dip which is the food equivalent to crack, in my opinion. Seriously, don’t put that stuff in front of me because I will shock and awe everyone around me when they see how much salmon dip I can consume.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Similar to my dip, this recipe has cream cheese, fresh dill, a little kick from fresh jalapeno, and lemon juice. If you’re eating salmon, you must have lemon and dill. That’s just a fact. Don’t even try arguing with me. I also do love me some capers with fish. All the flavors blend together oh-so-perfectly.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Aren’t they pretty? Now imagine yourself walking around your holiday party passing these out. I guarantee your guests will be fighting over them.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Wanna know a secret?  As soon as I finished photographing these, I ate every single last one of them. Not ashamed. Not one bit. In fact, its been a few hours since I devoured them and I’m starting to crave more. That’s how wonderful they are.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

If you love smoked salmon and need a recipe for a party, a game day feast, or just to satisfy your cravings, you’ll love my Smoked Salmon Dip:

smoked-salmon-dip-ig

And my childhood favorite which quickly became my kids’ favorite dinner time recipe, my famous Salmon Patties:salmon-patties-ig

Smoked Salmon Crostini
 
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If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!
Author:
Recipe type: appetizer
Yields: 2 dozen
Ingredients
  • 1 baguette, sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • 5 ounces wild smoked salmon
  • 8 ounces cream cheese, room temperature
  • 1 jalapeno, minced
  • 4 sprigs fresh dill, stems removed and minced
  • 1 lemon, juiced
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • Garnish with capers and more fresh dill
Instructions
  1. Preheat oven to 350 degrees F. Coat both sides of bread slices with olive oil. Arrange in single layer on baking sheet and bake in preheated oven for 15 minutes, turning after about 10 minutes. Allow to cool.
  2. Arrange toasts on a platter with a piece of salmon on top of each one.
  3. In a small bowl, mix together cream cheese, jalapeno, dill, lemon juice, garlic, and salt. Either spoon a small amount on top of each crostini or squeeze out of a plastic bag with the corner snipped off.
  4. Top with capers and additional dill.
If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!
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Fettuccine with Salmon Dill Cream Sauce

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Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

I feel this post must start with a warning: This meal is dangerous. Why? Well, not only does it taste absolutely heavenly, but it is super easy to make. But why would that be dangerous, you wonder. Two words: pasta and heavy cream.  Well, technically that was three words. Is it good for your hips? No. But is it worth that minute on your lips? Most definitely.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

I first enjoyed this recipe at a pasta making class I took. It wasn’t a professional class at a culinary institute. As you might know, I’m a completely self taught chef and photographer and have learned everything purely through trial and error. It was one of those hands on cooking classes where you go with a date or a friend, make a few dishes, and get to eat what you make in the class. This happened to be a homemade pasta class and I’ve wanted some kitchenaid pasta rollers ever since. In fact, they’ve been not-so-subtly on my Christmas wish list for two years in a row now and he has yet to deliver. Hopefully third time’s a charm and I’ll get them this year! So, this class was originally going to be a double date for my husband and I and another couple. For some reason, that other couple had to bail out so it turned into a regular date for the hubs and I. Unfortunately, I got a horrible case of the stomach flu about five days before the class and subsequently couldn’t hold anything down that entire time. The first day I felt normal again was the day of this class, but by that time my husband was right in the middle of his stomach flu, but there ain’t nothing that will keep me away from freshly made pasta, so off I went!  Fortunately, I was able to get my sister to go with me at the last minute. Unfortunately, four rounds of pasta courses at the tail end of the stomach flu weren’t as enjoyable as I had imagined it would be. On the bright side, they sent us home with the recipes and I was able to recreate everything at home once I was fully recovered!

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

The reason this recipe was so amazing was because it used smoked salmon. Why had I never thought of doing this before? There are occasions where I make salmon and it turns out perfectly, but there have been plenty of times where I try to make a pasta dish like this and the salmon is either over cooked or the whole dish tastes too fishy. Using smoked salmon in a dill-filled lemony cream sauce like this is absolute perfection, and considering the whole dinner comes together in just minutes, your hips and thighs will be cursing you for ever finding this recipe!

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

Fettuccine with Salmon Dill Cream Sauce
 
Prep time
Cook time
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Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.
Author:
Recipe type: main dish, pasta
Yields: 4 servings
Ingredients
  • 1/2 of a large sweet onion, like Vidalia or Walla-Walla, diced
  • 1 tablespoon butter
  • 1 large bunch of dill, de-stemmed and chopped
  • 8 ounces cold smoked salmon
  • 1 cup heavy cream
  • 1-2 tablespoons lemon juice
  • 8 ounces linguini
Instructions
  1. Cook the pasta in plenty of water until it is done. Consider not adding salt to the water this time, since the salmon sauce may be on the salty side.
  2. To make the salmon dill cream sauce, sauté the onion in butter over medium high heat until golden brown. Reduce heat a bit and add the dill, salmon and cream. Gently heat until the cream is infused and stir until the salmon flakes. Add the lemon juice and stir.
  3. Gently toss the pasta in the warm sauce and voila! Ready to serve.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.
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Perfect Cedar Planked Grilled Salmon

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This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.

This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.

So, I’ve been hearing radio ads and seeing posters advertising that Fred Meyer had fresh wild Copper River salmon. I was hesitant to buy any because I’ve been known to royally screw up salmon before. Don’t let this whole “I have a food blog so I must be an awesome cook” facade fool you. Sure, I have my kitchen success stories, but I never show you the mess ups!  Anyway, I went out on a limb and actually bought an entire salmon. Here’s a little tip for you: If you buy a single fillet, the price per pound will be a whole lot more than the price per pound for an entire fish. Just buy the entire fish and have them fillet it right there for you in the store. That’s exactly what I did and I ended up getting both fillets plus the bones to make a fish stock for the price of a single fillet. Did you know that?

This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.

Just look how gorgeous that fish is. Anyone who tells you farm raised is as good as wild caught is out of their mind. Add on fresh versus frozen, even if its flash frozen at sea, and the texture is unreal. Bottom line – if you see something like this at the store – buy it.

This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.

There are two reasons this salmon turned out perfect, and I mean it was downright perfect. First, I used a cedar plank. You must use a food grade cedar plank (don’t go cutting up your fence boards). You can find them at most stores that sell fish like this. I soaked the plank in a jelly roll pan using boiling water and I set a heavy glass bowl on top to ensure it was fully submerged. I let it soak for a good 7 hours and it was long enough to cook both my fillets one at a time without it burning.

This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.

Second, is the marinade. This one added just the right amount of flavor and moisture to the fish without overpowering the wonderful taste and delicate texture of the fish. Because of the acid in the vinegar, you really shouldn’t marinate the fish for more than 30 minutes or so.

This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.

I’ve never just set my temperature and grilled fish for an exact period of time and had it turn out perfect but this did… twice. 350 degrees F for exactly 20 minutes and, at risk of totally overusing the word, PERFECT PERFECTION!

This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.

Of all the things I make, salmon is actually one of the least favorite of my husband. Well, when I served this up for dinner he couldn’t believe how delicious it was. My family and I ate one of the fillets for dinner and then I ate the entire other fillet over the next few days for lunch along side an avocado and some snap peas – YUM!

This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.

Perfect Cedar Planked Grilled Salmon
 
Prep time
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This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 2 (12 inch) untreated cedar planks
  • 1/3 cup avocado oil
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1/4 cup green onions, minced
  • 1 tablespoons fresh ginger root, grated
  • 1 teaspoon garlic, minced
  • 2 (1 pound) salmon fillets, rinsed
Instructions
  1. Soak cedar planks in hot water for a minimum of 1 hour, up to overnight.
  2. Combine all marinade ingredients in gallon sized freezer bag. Add salmon fillets and marinate for 15-30 minutes.
  3. Preheat grill to medium (350 degrees F heat). Place soaked cedar plank on the grill and when it is hot, add the salmon fillet, skin side down. Discard any remaining marinade.
  4. Cook on hot grill for about 20 minutes or until salmon is flaky.
  5. You may serve with the skin still on, but I don't advise eating it. Enjoy!

This easy Perfect Cedar Planked Grilled Salmon is wild caught Copper River Salmon marinated in a light Asian marinade grilled into a healthy summer dinner.
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Lemon Caper Pesto Salmon Pasta

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This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!
This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I am a lover of salmon. I live in the Pacific Northwest, which means that I am surrounded by salmon lovers. The problem is that I’ve never really been happy with the way I cook salmon. It usually ends up overdone or too fishy tasting. I know it sounds weird to say fish is too fishy tasting, but I’m sure you know what I mean. For these reasons, I was super happy to try these new seafood products. Bumble Bee SuperFresh® is a complete line of naturally-seasoned, restaurant quality, prepared seafood solution for the home. It raises the bar for what seafood lovers can expect from frozen food. All of the seafood is no mess, and no fuss; just pure perfection, time after time. Their premium Salmon and Tilapia come with their own parchment paper baking pouch and go from freezer to table in under 25 minutes.  I especially liked that I didn’t have to thaw the salmon out before cooking it. That would take some forethought, right? This seafood is high in protein, richly seasoned with pure and simple ingredients that let the fish shine through.

Right now you can take advantage of a $2 coupon. I actually plan on stocking up so that I always have an easy dinner ready to make.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I bought all three varieties above, but I wanted to try the Salmon with Garden Pesto first. At first I was skeptical that I still would mess up the salmon, but I followed the directions exactly. I really liked that the package even came with its own parchment paper pouches. Bumble Bee SuperFresh® Salmon with Garden Pesto is richly satisfying with Parmesan cheese, basil, almonds and a touch of garlic. It is so flavorful and has no preservatives and has all natural ingredients.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I’m all about quick dinners as long as they taste really good and make me feel good as well. This dinner did both. Plus, it really did get completed from start to finish in about 25 minutes. While the salmon was baking and the water was boiling, I added a handful of fresh spinach to a couple of bowls.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I drained the pasta, set it aside, and then added butter, oil, and garlic to the pot where I cooked all those wonderful ingredients just until the garlic started to turn golden brown. Then came the capers, lemon juice and zest, the cooked pasta, and some fresh basil to the pot. You can see where this is going.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

Right about the time the pasta portion was completely done and starting to wilt the fresh spinach, the salmon was done.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I topped each bowl with a filet and served with a wedge of lemon.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I’ll never forget the look on my husband’s face when he took his first bite. He said “wow, this salmon is really good!” and he had a total look of surprise on his face. Wanna know why? Because I had never made salmon that good. When I explained that the fish was already prepared and frozen and all I had to do was pop it into the oven, he really couldn’t believe it. I’m telling you – it was that good!

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

 

Lemon Caper Pesto Salmon Pasta
 
Prep time
Cook time
Total time
 
This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!
Author:
Recipe type: main dish
Yields: 2 servings
Ingredients
  • Bumble Bee SuperFresh® Salmon with Garden Pesto
  • 8 ounces pasta (I used peppered basil)
  • 2-3 cups fresh spinach
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • zest from one lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons capers
  • small handful of fresh basil
Instructions
  1. Cook the Bumble Bee SuperFresh® Salmon with Garden Pesto according to the package instructions.
  2. While the salmon is cooking, cook the pasta in salted boiling water according to the instructions.
  3. Add the fresh spinach to two bowls.
  4. When the pasta is done cooking, drain it and set aside. Add the butter, olive oil, and garlic to the pot and cook the garlic until golden brown, about 2-3 minutes. Add the zest, lemon juice, capers, and cooked pasta to the pot. Toss to combine.
  5. Add the hot pasta to the bowls on top of the spinach. Top with a hot salmon filet.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Smoked Salmon Asparagus Goat Cheese Omelet

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If you're looking for a new way to enjoy your eggs at breakfast, this Smoked Salmon Asparagus Goat Cheese Omelet tastes outstanding and is full of protein.

If you’re looking for a new way to enjoy your eggs at breakfast, this Smoked Salmon Asparagus Goat Cheese Omelet tastes outstanding and is full of protein.

If you're looking for a new way to enjoy your eggs at breakfast, this Smoked Salmon Asparagus Goat Cheese Omelet tastes outstanding and is full of protein. 

Well, the title of this post says it all. I would have loved to have come up with a clever catchy title, but instead I basically listed all of the ingredients. I love smoked salmon. So much so that my smoked salmon dip is my crack cocaine. I can’t get enough of it. I’ve paired salmon and asparagus together before in my mini fritattas and that was a fantastic combination. And goat cheese. Ah, wonderfully creamy and perfectly tart goat cheese. I love it. Goat cheese is the star ingredient in my polenta and that combination is to die for when paired with vegetable ratatouille. I probably shouldn’t write when I’m hungry because I end up gushing about how much I love food… even more than usual.If you're looking for a new way to enjoy your eggs at breakfast, this Smoked Salmon Asparagus Goat Cheese Omelet tastes outstanding and is full of protein. 

Omelets used to intimidate me. I would try to flip the entire egg before adding the toppings and then folding it over, which always resulted in a scramble rather than a beautiful fluffy omelet. Not any more. I feel like I’ve perfected my technique. What I like to do is beat the eggs by hand really well with some water. I grease up my pan with a healthy amount of butter on relatively high heat, and then when I add the egg I reduce the heat as low as it will go. I use a spatula to gently lift the outside of the cooked egg to allow the runny part to hit the bottom of the pan and cook. Now here’s my trick: when things are starting to look like they’re close to being set, I cover the pan with a lid to help facilitate the cooking of the top. As long as the heat is on very low, the bottom won’t get overly cooked.If you're looking for a new way to enjoy your eggs at breakfast, this Smoked Salmon Asparagus Goat Cheese Omelet tastes outstanding and is full of protein. 

I also prefer to briefly blanch my asparagus before I put it in the omelet. Crunchy starchy asparagus doesn’t really taste good, so do yourself a favor and take the extra two minutes to properly poach your asparagus and then quickly stop the cooking process so that they’re still firm and fresh.  I add my smoked salmon straight from the package along with the cut asparagus and little globs of goat cheese to half of the omelet and then fold the remaining egg over the top. Then I cover and allow to sit over the low heat until the middle ingredients are heated through. This omelet was so insanely delicious that I ate the entire thing. I’m not kidding. There were four eggs in there too! This breakfast truly has everything you want to fill your belly and give your day a proper start: protein, fiber, and fat. YUM!If you're looking for a new way to enjoy your eggs at breakfast, this Smoked Salmon Asparagus Goat Cheese Omelet tastes outstanding and is full of protein.

Smoked Salmon Asparagus Goat Cheese Omelet
 
Prep time
Cook time
Total time
 
If you're looking for a new way to enjoy your eggs at breakfast, this Smoked Salmon Asparagus Goat Cheese Omelet tastes outstanding and is full of protein.
Author:
Recipe type: breakfast
Yields: 2 servings
Ingredients
  • 4 eggs
  • 2 tablespoons water
  • 1/2 cup asparagus, chopped into 1 inch pieces
  • 1 tablespoon butter
  • 2 ounces goat cheese, crumbled
  • 1 ounce wild smoked sockeye salmon (I used Trader Joes)
Instructions
  1. Beat eggs with water in large bowl. Set aside.
  2. Blanch asparagus by cooking in salted boiling water for only about a minute, and then transfer to ice water using a slotted spoon to stop the cooking process. Once cold, use slotted spoon to remove asparagus to a separate plate to drain. This makes it crisp, green and vibrant without the raw starchy taste.
  3. Heat a large saute pan over medium high heat and melt the butter, coating all surfaces. Reduce heat to very low.
  4. Add whisked eggs. Do not stir; rather, use a spatula to gently lift the edges and allow the raw egg to slide under to enable even cooking. Continue to do this until most of the wet egg has been able to set. Cover with a lid and allow to cook a few more minutes. Once all of the egg appears to have mostly set, top half of the egg with blanched asparagus, goat cheese, and smoked salmon. Fold other half of cooked egg over the top. Once again cover and allow omelet to cook for another minute or two so that ingredients can get nice and warm.
  5. Slide entire omelet onto a plate and enjoy.

 

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Salmon Patties

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These Salmon Patties made from wild caught canned red salmon are an absolute dinner time favorite in our house and are the best I’ve ever tasted.

These Salmon Patties made from wild caught canned red salmon are an absolute dinner time favorite in our house and are the best I've ever tasted.

Watch me make them here:

Hands down – salmon patties are my family’s favorite dinner. When I ask the kids what they want for dinner on their birthday, they say salmon patties. I used to make half as much when the kids were little, but once they discovered how much they loved these, I had to double up, and that’s what I showed you in the recipe below. Since this is a family favorite, I’ve actually been wanting to post these since I started my blog last year, but every time I’ve made them since, I honestly didn’t want to bother taking photos. We just wanted to dig in. If you’ve seen any of my posts before, you’ll know that there’s no way I’d ever share a recipe with you without including a visual.

Okay, prepare yourself. The photo below is nasty. I typically don’t like to share gross pictures when I’m trying to entice you to make something wonderful, but if you’ve never used canned salmon, I feel it is my duty to educate you first.  Its gross. Its basically a chunk of the whole animal (minus the organs) that has been shoved into an aluminum can. Now, I believe you can eat everything. The bones are really soft because they’ve been soaking in liquid. I could never stand to watch my mom make salmon patties because she would haphazardly separate the good stuff from the bad stuff, and a lot of the bad stuff ended up getting into the mix. Not me. I pick through that salmon like I’m a surgeon and its my patient. I do the same thing when I’m picking fat off of pulled pork. Its one of the many weird food things I do. A lot. Anyway, here’s me preparing you for the yuckiness you will encounter once you crack open that can.

These Salmon Patties made from wild caught canned red salmon are an absolute dinner time favorite in our house and are the best I've ever tasted.

But, have no fear. Once you have all your good meat separated, you add it with a bunch of delicious things and fry them up. The outside is oh-so-perfectly crispy and the inside is moist and delicious. We usually serve these up with a starch like rice or potatoes and a green like a salad or wilted spinach. I also love eating these salmon patties cold when they’re mixed into a salad with some delicious avocado. Sooo good!

These Salmon Patties made from wild caught canned red salmon are an absolute dinner time favorite in our house and are the best I've ever tasted.

Salmon Patties
 
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These Salmon Patties made from wild caught canned red salmon are an absolute dinner time favorite in our house and are the best I've ever tasted.
Author:
Recipe type: main dish
Yields: 8 patties
Ingredients
  • 2 (14.75 ounce) cans wild red salmon (or you can use pink salmon like I did in the video)
  • 2 eggs
  • 6 green onions, minced
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated parmesan
  • 1 lime, juiced
  • 4 tablespoons avocado oil (or sub with olive oil)
Instructions
  1. Drain salmon and pick out all of the good meat you want to use. I'm sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.
  2. In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.
  3. Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.
  4. Serve warm. They also taste excellent cold on top of salad.

These Salmon Patties made from wild caught canned red salmon are an absolute dinner time favorite in our house and are the best I've ever tasted.
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Mini Salmon Asparagus Frittatas

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Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.

Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.

I just completed a healthy eating challenge. Did I do as well as I had hope or achieved the results I wanted? No. Partly because I spent a week in Hawaii during that six week challenge and my rule that I can eat whatever I want when on vacation took priority over the healthy eating challenge rules. Also, because of this love affair I have with all food, telling me to not eat certain foods is like telling me not to see the guy I’m totally and utterly obsessed with – a moth to a flame is what I am. So, I shall start again to try and shed this layer of insulation I’ve lovingly built over the winter months.

Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.

While I was focused on eating healthy, I certainly did start some good habits and eat some delicious healthy foods. For instance, I’m still hooked on my chocolate protein smoothies every morning. I also love making this cheesy chicken Mediterranean pasta, but now I use whole wheat and increase the spinach even more.

Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.

This challenge also got me hooked on eating frittatas. I add lowfat cottage cheese to all my frittatas. It makes them nice a fluffy, but also beefs up the protein. I also like making frittatas because I bring them into work.  I love eating eggs as a source of protein but hard boiled eggs just get kinda old after awhile. Frittatas reheat nicely (I wouldn’t dare reheat scrambled eggs in the microwave but for some reason frittatas work fine in my mind). These mini frittatas are especially great because I just throw however many I think I’ll want in some tupperware and I actually found them to be great cold. I usually reserved them for my last “meal” of the day because of the low/no carb/sugar factor.  Sheesh, when I plan ahead and make things like this, I really do stand a chance at maintaining my good habits!

Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.

I made both mini-mini frittatas and regular-mini frittatas just because I wanted to see which turned out better. I definitely preferred the ones in the regular sized muffin tins, but I think the mini muffin tins would be perfect for serving these up as an appetizer at a bridal or baby shower.

Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.

The salmon I used was my very own hot smoked salmon which is delicious, but if you don’t have a smoker, you can buy it at the store or even use canned or leftover salmon from dinner.

Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.

Combining the salmon with the asparagus was a no brainer. They go together like peanut butter and jelly, coffee and donuts, bacon and jalapeno. The perfect match. So, if you’re looking for the perfect healthy breakfast or snack, you should definitely give these a try!

Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.

Mini Salmon Asparagus Frittatas
 
Prep time
Cook time
Total time
 
Mini Salmon Asparagus Frittatas are a delicious and protein filled healthy meal that can be served for breakfast, brunch, at a party, or a snack on the go.
Author:
Recipe type: breakfast, brunch, snack
Yields: 24 mini frittatas
Ingredients
  • 8 eggs
  • 1 cup small curd cottage cheese
  • 1/2 pound (about 1 cup) hot smoked salmon (salmon should be cold, hot smoked refers to cooking process)
  • 1 pound skinny asparagus, chopped into small pieces with bottom third of stem discarded
  • 6 green onions, whites and first part of greens sliced thin
  • 1 cup parmesan, grated
Instructions
  1. Preheat oven to 350 degrees F. Prepare muffin tins by heavily greasing with butter or olive oil spray (you will need a total of 24 regular size or 48 mini muffin size).
  2. Combine eggs and cottage cheese in the bowl of a stand mixer. With the whisk attachment on, beat on medium high speed for 5 minutes.
  3. While the eggs are beating, prepare a pot of boiling salted water. Once boiling, add asparagus for only one minute to blanch, then transfer asparagus pieces to a bowl of ice water to stop the cooking process. Drain.
  4. Combine whipped egg mixture, salmon, asparagus, and green onions. Use a large spoon to transfer even amounts of mixture to muffin tin(s). Using a spoon works better than pouring because the solids settle on the bottom and the spoon allows you to ensure the best proportion of solids to liquid.
  5. Top with parmesan cheese.
  6. Bake in preheated oven (20-25min for large muffin tins, 10-15min for mini). If needed, allow to sit in muffin pan for a few extra minutes to lift out.

 

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Smoked Salmon Dip

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This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.

This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.

I debated whether I should call this salmon dip or salmon spread. Either way, this stuff is my heroine. I am addicted. I crave it morning, noon, and night. I am not exaggerating. that is how much I love it.

This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.

I first tasted this undeniably delicious salmon spread when my co-worker made some at home and brought it in. My first reaction was “dear Lord, this is freaking good!” and I’m pretty sure I said that in a louder-than-appropriate-for-the-office voice. From that moment on, I was hooked. You see, I love the smoked salmon and cream cheese combo. I go to our local grocery store and order the bagel with cold smoked salmon, cream cheese, capers, and red onion all the time. Its an expensive habit though, and once I could make this one my own, I discovered it was not only more cost effective, but it was way more delicious because it was made from my own hot smoked salmon, had the salty crunch of bacon, and the subtle spice of jalapeno.

This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.

It is a perfect party appetizer. Set it out with some crackers and watch it compete with the deviled eggs for the fastest consumed food on the table. But, my most favorite way to eat this smoked salmon spread is on a toasted everything bagel with a glass of fresh squeezed orange juice. I’m seriously feeling withdrawl symptoms as I write this post because my salmon spread is all gone. Must. Make. More.

This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.

4.6 from 5 reviews
Smoked Salmon Spread
 
Prep time
Total time
 
This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.
Author:
Recipe type: side dish, breakfast
Yields: 2-3 cups
Ingredients
  • 8 ounces cream cheese
  • Juice from one lemon
  • 2/3 ounce fresh baby dill, chopped
  • 1 jalapeno, minced
  • 1 clove garlic, minced
  • 1/2 pound (about 1 cup) hot smoked salmon (meat should be cold, hot smoked refers to cooking process)
  • 1/4 cup cooked bacon ends and pieces
Instructions
  1. In bowl of stand mixer, cream together cream cheese and lemon juice on high speed for several minutes until well combined and fluffy. Scrape sides, then add dill, jalapeno, and garlic and blend until well mixed. Add in salmon chunks and bacon and mix just until combined. The more you mix, the less salmon chunks you'll have.
  2. Serve with crackers or crostini for an appetizer or spread on a bagel for breakfast.

 

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This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.
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Hot Smoked Salmon

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Use fresh or frozen salmon fillets to create a citrus and herb infused Hot Smoked Salmon that is packed with flavor. Perfect on its own or in other recipes.

 Use fresh or frozen salmon fillets to create a citrus and herb infused Hot Smoked Salmon that is packed with flavor. Perfect on its own or in other recipes.

If you have a smoker and you haven’t smoked salmon, you need to get started! Hot smoked salmon has so much flavor, and when cooked properly, it has an excellent texture. I have a hard time not eating it all right after it comes off the smoker, but it tastes so good in other recipes or on salads that I force myself to save some.

 Use fresh or frozen salmon fillets to create a citrus and herb infused Hot Smoked Salmon that is packed with flavor. Perfect on its own or in other recipes.

The secret to a good smoked salmon is to first brine it. The brine actually forms a moisture barrier on the outside of the fillet so that it doesn’t dry out during the smoking process. Then, right before you smoke it, you smother it with a wonderful citrus herb mixture that gives it so much flavor. Mmmmm.

 Use fresh or frozen salmon fillets to create a citrus and herb infused Hot Smoked Salmon that is packed with flavor. Perfect on its own or in other recipes.

I wouldn’t recommend smoking a freshly caught salmon fillet. Oh, don’t get me wrong – it would be outstanding. I just think a freshly caught fillet deserves to be grilled up and eaten right then and there. I prefer to use those salmon fillets that have been in my freezer for awhile and just wouldn’t taste very good if I thawed them out and grilled them up for dinner. You see, I like to buy an entire salmon at a time. Its often cheaper when you buy the whole salmon at a place like Whole Foods, and they’ll fillet it exactly how you’d like, wrap each fillet up in freezer paper, and will even wrap up the head, tail, and bones so you can go home and make a wonderful salmon chowder for dinner made from an extraordinary broth.

 Use fresh or frozen salmon fillets to create a citrus and herb infused Hot Smoked Salmon that is packed with flavor. Perfect on its own or in other recipes.

This is one of my most favorite ways to eat salmon. Once its done, I just pick the meat off the skin and I get rid of any of the grey flesh too. You can certainly eat that part, but it has a more fishy flavor and I’m not crazy about it. Anyway, I take the meat and refrigerate it for future use. This is what it looks like after a day in the frig. I like to put it on top of salads or make other yummy dishes with it. Either way, having such a healthy protein-filled and tasty treat at the ready in the refrigerator is always a smart option.

 Use fresh or frozen salmon fillets to create a citrus and herb infused Hot Smoked Salmon that is packed with flavor. Perfect on its own or in other recipes.

Hot Smoked Salmon
 
Prep time
Cook time
Total time
 
Use fresh or frozen salmon fillets to create a citrus and herb infused Hot Smoked Salmon that is packed with flavor. Perfect on its own or in other recipes.
Author:
Recipe type: main dish, appetizer
Yields: 1 fillet
Ingredients
  • 1 large salmon fillet
brine:
  • 2 quarts water, warmed to just above room temperature
  • 5 tablespoons salt
marinade:
  • 2 limes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • handful of fresh herbs, minced (I used basil, chives, thyme, oregano)
Instructions
  1. To brine the salmon, combine the warm water and the salt in a dish large enough to hold the salmon fillet. Stir until the salt has completely dissolved.
  2. Rinse the salmon fillet and place it, skin side down, in the brine. Allow fish to soak while covered completely in the brine for 20 minutes. Remove the salmon, gently rinse both sides with cold water, and gently dab dry with a paper towel. Set salmon, skin side down, on a wire rack for at least two hours. Your goal is to have a tacky glaze form on the fish - this keeps it from drying out while you smoke it.
  3. While the salmon is in the brine, make your marinade by combining juice and zest from limes, salt, pepper, olive oil, and minced herbs. Allow flavors to develop until fillet is ready.
  4. To smoke your fish, set your smoker to smoke and then once you have a good smoke going, set the temperature to no higher than 200 degrees F. When smoker is ready, place salmon with the skin side down on a piece of heavy duty aluminum and curl up edges to catch any juice. Spoon on marinade and cover the top of the fillet best you can. Do not do this until you are ready to smoke your salmon because the acid from the lime will start working its magic right away.
  5. Smoke in prepared smoker until the internal temperature is about 140 degrees F. I usually never test with a thermometer. I test by evaluating the color and firmness of the fish. You don't want it to flake while on the grill because the cooking process will continue even after you remove it, and if it flakes while on the grill, you've over cooked it. You basically want to remove it as soon as it is minimally done.
  6. You can eat your salmon straight out of the smoker with a squeeze of limes or use it for other recipes like in salads, breakfast frittatas, or salmon dip.

 

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Salmon Chowder

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Enjoy a hearty and tasty bowl of homemade Salmon Chowder made with fresh corn, potato, lots of fresh dill, and a touch of cream. Delicious!

Salmon Chowder | Self Proclaimed Foodie

Hello!  Welcome to my blog.  Here is a photo of fish bones in a bag. Mmm, right?

In my typical fashion, allow me to tell you how this fish came to be.  I was shopping at Whole Foods and was admiring the salmon fillets.  You see, being in the Pacific Northwest, we get the freshest fish to choose from.  The problem is that just because we’re in close proximity to the fishing, it doesn’t mean that we get any kind of break on the cost.  I was admiring the bright orange wild caught salmon fillets, dreaming of all the wonderful things I could make with them, but at the same time I was cringing at the price.  Then I noticed they were selling the entire fish for a fraction of the price of an individual fillet.  Then a lightbulb went off – I should by the entire fish!

Now I’ve done this before because occasionally our Costco gets the most beautiful freshly caught wild fish.  I’ll buy a huge pack, bring it home, and wonder why I bought that huge pack because at that point I was obligated to handle those big slimy cuts of meat and I’m not talented enough to fillet them beautifully.  Well, did you know that if you buy an entire fish at a place like Whole Foods, they’ll not only fillet it and package whatever sized fillets you request in freezer paper, but you get the head, bones, and fins in a separate bag if you want them too?  Easy peasy!  Everything was packaged up and ready for the deep freezer and I didn’t have to touch it.  That’s a win in this Foodie’s book.

Salmon Chowder | Self Proclaimed Foodie

You might be wondering what on Earth you’d do with fish bones.  I shall tell you.  Make fish stock?  Ever try to make a fish chowder with chicken stock?  Its kind of gross and just doesn’t taste right. Make a fish chowder with your own fish stock?  Yeah baby. Now we’re talking.  This is what that vibrant orange flesh looks like after only a minute of blanching it in boiling salted water.  Pretty cool, eh?  Its important to do this before you start your stock to get rid of the slime on the skin.  I’m here to help.

Salmon Chowder | Self Proclaimed Foodie

And this is your final product. Its not a thick chowder.  It has a rich broth and the heavy cream gives it a smooth and rich finish.  I love the fresh corn and if I were to cut back on anything it would be the potatoes… but just a bit.  This is the kind of soup that makes you feel good.  Its the perfect thing to eat on a cold rainy day.  You need to go make it.  Now.  Go buy a fish!

Salmon Chowder | Self Proclaimed Foodie

5.0 from 1 reviews
SALMON CHOWDER
 
Prep time
Cook time
Total time
 
Enjoy a hearty and tasty bowl of homemade Salmon chowder made with fresh corn, potato, lots of fresh dill, and a touch of cream. Delicious!
Author:
Recipe type: main dish, soup
Yields: 8 servings
Ingredients
Broth:
  • 1 1/2 pounds salmon heads, fins and bones, gills removed (bones from one whole salmon)
  • kosher salt
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup white wine
  • .88 ounce package dried wild mushrooms*
  • 2 bay leaves
CHOWDER:
  • 1 tablespoon unsalted butter
  • 1/4 pound thick bacon ends and pieces
  • 1 cup yellow onion, diced
  • 2 celery stalks, diced
  • 1 1/2 pounds potatoes, peeled and diced (about 5 small)
  • 6 cups salmon broth
  • 1 pound skinless, boneless salmon meat, cut into small chunks
  • 2 cups corn, fresh (about 4 small ears)
  • 1 cup heavy cream
  • Black pepper to taste
  • 1 small bunch fresh dill, diced
Instructions
  1. To make the broth, bring a large pot of water to a boil and salt it well. Add the salmon bones and head. When the water returns to a boil, let cook 1 minute. Remove the salmon bits (save them!) and discard the water. Blanching this way removes the scum from the stock and will give you a cleaner tasting broth when you are done.
  2. Wipe out the pot, add the oil, and turn the heat to medium-high. When the oil is hot, saute the onion, carrot and celery, stirring often, until the onion is soft, about 4 to 5 minutes. Add the wine, bay leaves and the dried mushrooms and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine boil for a minute or two, then add the blanched salmon bones and enough cool water to cover everything by about 1/2 inch. Bring to a very gentle simmer for 1-2 hours.
  3. Line a strainer with a paper towel or cheesecloth. Set the strainer over a large bowl or pot and strain the broth. Discard the solids and reserve the broth.
  4. To make the chowder, melt the butter in a Dutch oven over medium heat. Add the bacon pieces and cook, stirring and turning often, until crispy, about 10 minutes. Add the onion and celery and saute until soft, about 5 minutes. Add the potatoes and the salmon broth and bring to a simmer. Cook until the potatoes are tender, about 15 to 20 minutes.
  5. When the potatoes are tender, add the corn and the chunks of salmon. Cook gently until the salmon is just cooked through, about 5 minutes. Turn off the heat and stir in the dill, heavy cream and black pepper. Taste and add salt as desired. Serve at once.
  6. If not serving the entire pot of soup, hold off on adding the heavy cream and store in an air tight container in the refrigerator. Do not add the heavy cream until ready to serve. This soup goes great with a crusty bread and a glass of white wine.
Notes
* I found a package at Trader Joes for $1.99 and it was a mix of Porcini, Shiitake, and Oyster Mushrooms

 

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