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
 
Prep time
Cook time
Total time
 
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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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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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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